A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.
I'm sure I've said it before, but I think I'll say it again... I don't think I can get enough of farro, or spelt. It doesn't take much to tempt me with farro...
Cooked in a rice cooker, it's easy to throw together on a weeknight.
It's just comfort food, so I never do anything fancy with it... After the berries are cooked, I almost always always mix it with some some variation of caramelized onions/shallots, sauteed carrots, occasional celery, and often a little cream. But what else does farro need? It's like rice, except that it's a bit nutty... it's not a dramatic dish. What can you say about spelt, anyway?
I added some pine nuts when I sauteed the onions, and they toasted up nicely. I also added some Cowgirl Creamery nettle-wrapped St. Pat cheese, which is only available in the springtime. The nettles are just a little prickly-tasting and slightly bitter, but they add some character to a simple creamy cheese.
This time I made a little cucumber salad and roasted cucumbers to go along with the farro. It's tossed with a simple vinaigrette with a really good balsamic vinegar.
I wasn't terribly hungry, so you'll see that this isn't a very large plating. I served it with a small glass of wine. If I had had a larger appetite, I would have had some sort of lentil soup or minestrone or something along that line.
After our lunch at Bretagne, we again set out in entirely the wrong direction in search of the new Omotesando Hills building. Fortunately, this landed us at Pierre Hermé, where I convinced Hiromi that we needed to try some macarons. We had an "Earl Grey" and a "Arabesque", the former filled with a sort of Earl Grey tea infused ganache, and the second made with an apricot filling and possibly a hint of cardamom, with a secret center made with pistachio. The Arabesque also had a tiny bit of apricot in the macaron shell itself. The Earl Grey was well balanced as far as sweetness, and I loved the flavor of the Arabesque, but it could have been a little lighter-handed with the sugar.
It was a bit strange to me to taste macarons that have just come out of refrigeration... In Seattle at the few places that produce Parisian-style macarons, that's rather atypical, so the outer shell has an initial crunch that's really nice. However, the fillings are never nearly as nice, save for the matcha one at Fresh Flours.
Anyway, we reoriented ourselves and found our way to the sort of luxury mall known as Omotesando Hills.
It was right next to La Bretagne, really.
We felt so not clever.
After meandering through half of the floors, we decided to stop in here.
Hasegawa Sake Shop
Hasegawa is a sake shop with a small but elegant tachinomi baa, or stand-up bar. You can order 20-50ml samples of any of today's featured sake, a few types of shochu, and in my case, a yuzu liqueur.
Yuzu liqueur and sake
The yuzu liqueur of the day (they have two or three) is about 10% alcohol, which places it into the same proof as wine or sake; however, I believe they call it a liqueur because it was not brewed like sake, but made from distilled alcohol. Hiromi had a nice sake, though I forgot what it was called.
Had we planned a little better, I would have ordered a shochu first, but I thought we were just here for one quick sample. Hiromi got curious about other items on the menu, and she ordered a nice umeshu. I felt obligated to order something else, but I didn't want another sweet drink, so I ordered today's shochu, which I think was made with buckwheat (soba).
This is a great place to stop in and try a few things before committing to a full bottle of something you've never heard of. Most of the sample-size servings are 200-600 yen, so it's in the same class of indulgence that coffee would be. You can also order some tiny salty snacks to nibble on along with your drink.
The staff is very professional and knowledgable, and they'll answer your questions about anything on the menu in great detail (in Japanese, at least).
Omotesandō is a very brand-conscious, upscale, fashionable district in Tokyo. It's home to boutiques by Pierre Hermé, La Maison du Chocolat, Louis Vuitton, and Hanae Mori, among others. It's part of Minato-ku, one of the most expensive wards within Tokyo.
A few years ago Hiromi read something about a fancy crêpe shop in Omotesando serving galette, or buckwheat-based crêpe, an idea which fascinated Hiromi. In Seattle, where savory crêpes are less unusual, they're a bit easier to find, but most of Tokyo thinks of crepes as a street dessert food for Harajuku-haunting junior high school girls.
We wanted to go out to brunch after returning from Aomori, and Hiromi was in the mood to revisit Le Bretagne, the crêpe shop in question, so we made our way to Omotesando without bothering to look it up, as Hiromi was sure we could find it by memory.
As a rule, if you aren't living, working, or regularly shopping in a particular neighborhood in Tokyo, don't ever make this assumption. We were quite on the wrong side of things, and only with a bit of expensive fancy web searching on my rental cell phone (thanks Softbank Telecom!) were we able to locate the address and realize the error of our ways.
There it is!
If you aren't already familiar with Tokyo, you need to know two things: 1) it is easy to get lost in a city full of small alleys of which you have only the vaguest memory, and 2) none of said alleys, or even minor streets, have actual names. Only fairly major thoroughfares and highways have meaningful designations. People in Japan give directions almost entirely using landmarks and notable features.
It took a while to get in... On a sunny Tokyo day when everyone in the city with a non-service industry job has the day off, the place was packed, and we had a 20 minute wait to be seated even after our long odyssey.
It was brunch, but we wanted a little taste of sparkling pear cider, which is fermented much like beer and has a similar percentage of alcohol... 3-6%, depending on variety. The small cups let us taste without feeling overly indulgent for early afternoon.
Roquefort and walnut mixed greens salad
Hiromi loves blue cheese, so we decided to order a little side salad made with roquefort and walnuts.
Galette de sarrasin with spinach, artichokes, tomatoes and egg
Galette de sarrasin with ham, egg and gruyere cheese
As you'd expect, I had the vegetarian thing and Hiromi had the ham and cheese.The nice gently fried egg helped pull the galettes together. The texture was crispy and the taste was nutty, and the filling was pleasingly decadent.
Facing the kitchen, dreaming of pear cider
After skipping breakfast with the intention of doing an early brunch, then walking around hopelessly lost until our early brunch turned into a fashionably late lunch, we were still craving a bit of dessert. On our previous trip here three years ago, we were satisfied with a single rhubarb-orange dessert crepe, also made with the buckwheat flour, shared between the two of us.
But this time, we were a bit hungrier. So both of us ordered dessert...
Buckwheat times three
My dessert was this buckwheat crêpe served with a buckwheat ice cream and drizzled with buckwheat flower honey. As expected, the texture and flavor of the crêpe was nothing short of spectacular. The ice cream was interesting and I've been known to use a bit of buckwheat honey myself, but the overall impact comes across as just a little bit healthy... nice, but not overly indulgent.
And then I tasted this...
Crêpe with "milk" ice cream and salted butter caramel sauce
Oh. My. God. It could inspire religion in the hardest-core of agnostics. It alone serves as proof that the divine exists right on this little green planet. Hiromi jealously guarded this, but I definitely stole my fair share... This had the most fantastic caramel sauce ever... a little buttery, and apparently a little salty, and very deep and rich in flavor. I didn't know it was possible.
The ice cream was simple and creamy and made with remarkably good milk. It provided just the right balance to the intensity of the caramel.
Thanks to our self-indulgence, we ended up with an extravagant JPY 9000 lunch ($80-90). A similar lunch (though not quite at the same level of quality) at one of Seattle's few crêpe shops wouldn't have gone for much more than $50, but somehow, in Omotesando, where madamu go to spend their mid-level executive husbands' excess income on lunch and shopping, it seemed just like another day... and not a yen wasted.
Finding washoku in Hirosaki for lunch was actually suprisingly tough... the streets perpendicular to Hirosaki park were mostly full of meaty youshouku-ya-san and kissaten. Finally we settled into an unremarkable department store restaurant floor, which had three choices.
We both had some sort of soba dish. Mine was a sansai soba, or mountain vegetable topped soba. Usually sansai soba in Kanto is a slightly more elegant looking dish with just a few vegetables on top, but this place used a surprisingly generous amount of vegetables.
It wasn't the nicest version of this dish I've ever seen. The vegetables probably came in foodservice packs and the soba was a little overcooked. But we were hungry and tired, and this was comforting and warm.
Driven by sunnier weather, we had done our second day of hanami, but we didn't do enough snacking at yatai to feel full. So a couple of orders of noodles helped fill us up.
I also did a little bit of shopping, making my first serious investment in urushi. I really like nurimono, or lacquerware, but I've never really been brave enough to commit to anything beyond some cheap wooden misoshiru bowls and chopsticks. Aomori's style of urushi is very distinctive, and appeals to Hiromi's love for visual drama and my own quirky tastes. I actually have some older chopsticks from Aomori given to me many years ago by a friend, but I bought my first lacquer serving ware and two really nice sake cups... I promise they'll make an appearance on my blog in the future, but I didn't take any photos in the shop.
We headed off to the mountains...
Dirty snow pocks
Somehow trees absorb just enough heat from the spring sun to help melt away small circles of the old snow.
We made our way to a tough ski destination... you have to trek your own gear up the slope, as there are no mechanical lifts. Our purpose for making this trek was to go to a hyakunin-buro, 100 person bath, with a highly sulfurous composition. Unlike most onsen in Japan, this hot spring spot has only konyoku buro (gender mixed baths) and has been that way for a very long time.
And unlike most konyoku buro I've been to in Japan, it was also very crowded.
You just pay a a small fee for entry... I think about 600 yen per person ($5-6)... if you're smart, you will come with a couple of towels; we neglected this and had to buy some tiny ones.
Hiromi scoped out the other women to decide whether she'd be brave enough to go with just the small towel as cover... After a demographic analysis, she caved in and bought this sort of bathing suit that loosely covers her body. Most of the women in their 20s or 30s, at least the ones without children, wore something similar; older women and women who came with children in tow concerned themselves less with such modesty, though most draped themselves with a large towel when entering or exiting the baths.
The men, for the most part, used their small towels when moving in and out of the bathing area, and some covered themselves when outside of the baths. It's a strangely communal experience, but I think the experience was so unfamiliar to most contemporary Japanese that I'm sure most people were fairly self-conscious most of the time.
In theory, the baths typically had a male and a female side, but the dividing line wasn't strictly enforced; I think it was just to give people some semblence of separation to create a small suggestion of privacy.
On our way out, we had some warm soba manjuu (buckwheat cake stuffed with sweet red bean paste) and some surprisingly decent sumibi-yaki coffee from the onsen gift shop.
We started heading toward Hachinohe again, where we wanted to get a quick dinner in before taking the long train ride back to Tokyo. In the mountains, plows had dug through several meters of old snow, but the roads were clear... as we headed down toward the base of the mountain again, I snapped a couple of photos, though the snow wasn't nearly as high down below.
Layers of old snow
I was probably too sleepy to remember to take pictures up higher, where thick layers of old snow were piled up even higher.
When we got back, we had a slightly rushed meal at a little train station robata-ya. I had packed away my camera in my luggage in the rental car, but we had a few memorable things... Hiromi had senbe-jiru, a soup made with puffed grain senbei and chicken, if I understood correctly; it's a regional specialty. I've kind of lost track of everything we ordered, but it was pleasing... I had a glass of a surprisingly whiskey-like aged shochu made with buckwheat. We also had some good tamago-yaki served like nigiri-zushi, grilled shiitake, and some really nice miso grilled yaki-onigiri. I'm such a sucker for charcoal grilled rice balls, because I can never get them quite right when making them at home on an electric appliance.
Everything was shutting down early that night, including gas stations, but somehow we managed to refuel and return the rental car just in time to make our train back to Tokyo.
After our cherry blossom viewing, we retired to Oowani Onsen to rest a bit, with the overly ambitious intention of returning to Hirosaki for night time cherry blossom viewing.
Fujiya Hotel has insanely roomy washitsu, or Japanese style rooms. The washitsu, which features tatami flooring, consists of a large dual-purpose room and a smaller one that might sleep a couple of children. But wait, there was more! For those who don't love Japanese-style bedding, or for particularly large parties, two twin beds are available in another chamber off the hallway.
We felt like we could live there... it was probably slightly larger than the weekly apartment where we were staying in Tokyo, and that was one of the roomiest places I've ever rented in Tokyo.
We chose to have a late dinner after a long bath. Both the men's and women's bath offer rotenburo, but the water wasn't especially warm, and it was more comfortable to bathe inside. They also had a sauna room, which I stepped into briefly before realizing I should have taken off my glasses first... I popped into the cold water for a bit and started turning my attention to dinner.
We ate in the hotel's dining room, which meant dinner was a little less intimate, but close to the kitchen, allowing for some surprisingly fresh, well-made food.
This menu reflects Hiromi's meal, and closely parallels my pleasingly customized one. Although
Grilled bamboo shoots
It's springtime, and I had a lot of fantastic grilled bamboo shoot dishes on this trip. But this was far and away the most visually dramatic, and one of the best tasting. I think it's seasoned with little more than salt and soy sauce and perhaps a hint of butter. I really enjoyed it and will be longing for this simple, elegant dish until I can find my way to Japan in springtime again.
The bamboo sprout's skin also decorated a dish made with soramame (fava beans) and potatoes.
Mango puree with shrimp
This was Hiromi's, and at first I was a little bit jealous, but eventually my own version served with shibazuke instead of shrimp came. I can't say I've ever seen mango on the menu at a Japanese inn...
Apparently this sake's name, joppari, means stubborn, which fascinated Hiromi so much that she had to try it. It also happens to have a pleasingly complex flavor, even as it drinks rather smoothly.
Yakimono on urushi
This fish-like fillet for Hiromi is actually kabocha atop ham and cheese, with a few pine nuts. I believe it was served with a grilled scallop and a carved vegetable.
Blanched and dressed with gomadare, sesame sauce.
More mountain vegetables, in a simple but pretty ohitashi.
Another example of Aomori-ken's fascinnation with Western food, this salad featured mixed greens, cherry tomatoes, cheese, and a fairly intense vinaigrette.
Hiromi's featured youshoku dish, featuring cooked and cured ham and mint, koku no mi (the red berry sometimes put on top of okayu) or capers.
Hiromi also has a grilled wagyuu dish featuring local beef, cooked on a ceramic plate over a small flame.
In place of the beef, I have another variation of that northern Japanese specialty, kiri-tampo. This is a simple kiritampo nabe, or hot pot dish. Since I can't have this in the US very easily, I'm pleased to have another chance to taste it.
Oh, and a very nice chawan-mushi, or savory egg custard, arrived at just about the same time as this was ready... Alas, it didn't photograph very nicely, but I'm a sucker for a vegetarian interpretation for chawan-mushi. It seemed to take advantage of some seasonal vegetables as well.
Kinoko no foil-yaki
A simple grilled foil parcel of various mushrooms...
Ringo to sansai to shiitake no tempura
Ryokan tempura is often a little bit dreary, as it tends to be made quite far ahead of service... However, this one was served close to the end of our meal and was still mostly fairly warm. It featured tara no me (one of many Japanese mountain vegetables), fuki (butterbur) sprouts, shiitake, and, most interesting of all, a slice of apple. I've had heavy American fast-food fried apples before, and I have to admit having a soft spot for them, but this was surprising. The fruit was unprocessed, and fried just a short time, so it remained crisp and gently tart, and had the same light crispness that the rest of the tempura featured.
Kamameshi and Suimono
Rice is cooked at our table... Hiromi's is a seasoned kamameshi with bamboo shoots and I think some pork. Mine was plain, but rice cooked in this kind of pot always tastes better. We also receive a simple clear soup with thin slices of mushrooms and salt-cured cherry blossoms.
Apple sorbet, in apple
This was a very good apple sorbet inside an apple shell... It's Aomori, after all, and apples are a big deal here.
Before dinner, Hiromi had thought we'd go back to Hirosaki, but I think we fell asleep no later than 9 pm. We somehow woke up again, but it was already approaching midnight... too late to seriously consider the 25 minute trip back to HirosakiPark, but not too late to head to the outdoor ceramic onsen tub on the same floor as our room.
May 3. Hirosaki, Aomori, Japan. We came back the next day, too, because the weather had improved...
Unlike the previous day, May 3rd was also an official holiday, rather than one that people take off to get a continuous week of vacation time. Thanks to the weather, this meant that it was rather tricky to maneuver through the throngs of people populating the park.
We also came craving lots of greasy food, and had the good fortune to be first in line for some deep-fried, battered, butter-flavored potatoes straight from the fryer. All I can say is that I'm glad my blood pressure has always been fairly reasonable. I would have taken a picture, but I was too busy clogging my arteries.
Out of nostalgia Hiromi felt compelled to buy a couple of bottles of sickeningly sweet ramune soda from some charismatic vendors... they asked which flavor we wanted... I believe the choices were regular, pink and blue. She chose the colorful ones... they tasted... well, pink, and blue. And sticky.
We also had some "amai amai" corn, which is pretty much like the corn Americans of my generation grew up with. Since the average sugar content of American summer sweet corn has been hybridized to near candy-like extremes, I wasn't all that surprised by it, but Hiromi was impressed at how sweet it was.
An oyaji day off
The birds enjoy the blossoms, too
Matsuri folk dance and music
Hiromi and botan
Boy, is this ever twisted
The wind picks up
When the wind picked up, the cherry blossoms went flying...
Sakura (cherry blossoms) bloom late in northern Japan, and the blossoms typically coincide with the Golden Week holidays.
As I always seem to find myself in Tokyo toward the end of March, and never at the beginning of April, I was looking forward to finally seeking sakura in full bloom on this trip... For Hiromi's schedule, late April worked better, so we chose to make a special trip up north to take advantage of the seasonal progression
Hirosaki Park in Aomori prefecture has more than 2600 cherry trees, and the timing of the blooms makes this park a popular destination for both locals and out-of-towners.
May 2 wasn't technically a holiday, and we faced some rather dreary weather... overcast skies and occasional rain, along with periodic bursts of wind. Thanks to that, the crowds were fairly mild.
I don't think we ever got around to having a normal lunch that day, but we did have some nice sakura-mushi-dorayaki, steamed dorayaki pancakes made with salt-preserved cherry blossoms and sweet white bean paste, found at one of the many vendors inside Hirosaki park. Later, we discovered a section populated entirely with yatai and hungry park-goers, and snacked on kabocha dango with a sweet miso sauce, as well as some black simmered konnyaku on a stick.
We imagined we might come back at night when the park was completely illuminated for night-time hanami, when various salaried workers would congregate, drink a little too much, and eat some combination of yatai treats and hanami bento... Alas, we reached our evening destination, took a bath, had dinner, and were completely exhausted... we didn't make it back until daylight.
May 2nd, at Asamushi Onsen, on the way to Hirosaki. We wake up early and have another bath, then breakfast, and we head off. But first we looked out the window, and decided to make a quick trip to the beach...
Our ryokan wasn't quite on the waterfront, but it's just a short hop across a busy road to the beach...
Yu no Kabuto Iwa
A big rock, a little island, just across the bay.
A view of the left side of the island reveals a dramatic-looking pine.
There's a gate and a long stairway to a temple starting at the waterfront.
We made our way toward Aomori city, and discovered this odd looking building called Asupamu, to which Hiromi made a beeline in our rental car. It turns out that it did its job very well: the ground floor is full of gift shops peddling various Aomori specialties, and an impressive observation deck about 13 floors up. (We didn't feel any need to spend 600 yen each for that, even after buying so much stuff that we were good for up to two hours of free parking).
We gave in and bought a lot of them, some of them destined to be our gomen nasai present for coworkers when we return to the office, and some treats for friends, family, teammates, and fellow Meetup members. Oh, and some "gifts" for purely self-indulgent purposes. We need those. Self-indulgence is good.
After sampling the delights of the many Asupamu gift shops, we had pie from an Asupamu apple shop. We likepie. This one has some cream cheese in it. Aomori is famous for apples, so that makes this local food.
I chose this chausson (lady slipper?) for myself, but Hiromi thought it was boring compared to two of the other nifty options and I could sense her disappointment. Until she proceeded to eat at least half of mine. (I got my fair share of the cream cheese one though... I'm just making fun of her for visibly, if quietly, doubting my judgment).
Of course, no coastal tourist shop would be complete without some sort of rotating squidmobile.
So my low-protein dinner transitioned into the extreme opposite in the morning... not only did everyone have a pot of tofu, made right at the table in bunrai nabe style, but we also had this surprisingly nice egg dish.
Where's the egg, you ask?
Well, it's on the side. There's a little negi, soup stock, and miso, and we mix the egg in using waribashi... Within a couple of minutes, the flame underneath the seashell cooks up the egg.
Hiromi's version of the egg dish also featured some dried scallops. Dekitate toufu
Fresh and creamy tofu, served with a little negi and shouyu for dipping.
Of course there's a fair assortment of tsukemono (pickled vegetables), some yamaimo, a little hijiki... a very complete, very substantial breakfast.
Our breakfast is served with a little houjicha, roasted green tea, which somehow seemed a very homey way to start the day.
We stayed at an onsen ryokan (hot springs resort) called Asamushi in Aomori city.
Most Japanese ryokan, given sufficient advance warning, are reasonably accommodating of vegetarian needs, though they don't always quite understand them. Usually things work out, with occasional use of non-vegetarian soup stock or a garnish of katsuobushi. In some cases, the food ends up being a bit ascetic.
Ryokan also tend to veer toward the fairly esoteric, so some of these dishes I've never seen before.
I was mostly happy with the taste of the food at our first ryokan this trip, but the meal ended up being surprisingly devoid of protein... usually there's at least a bit of tofu or some egg dish, or sometimes some yuba. This time, though, there wasn't even a hint of that. Even my nabe dish was little more than a suimono, though I think Hiromi's had a little tofu. The actual dishes were actually quite nice, but I felt a bit low in energy after the meal, which rarely happens when I eat at ryokan.
Hiromi's had a bit more seafood, of course.
A few side dishes
These were some of Hiromi's side dishes.
Apparently Aomori has a fondness for youshoku, or Western food, as we discovered later in Hirosaki. I think this presentation, offered to Hiromi, was meant to be a kind of cute deconstructed pasta dish. My version had some grilled bamboo shoots with a miso sauce.
One of Hiromi's dishes, this features fu (the cute cherry blossom shaped wheat gluten item), kagomi, shrimp, and takenoko (bamboo shoots).
Itadouri no ohitashi
Itadouri, Japanese rhubarb or knotweed, one of many spring sansai (mountain vegetables). While not technically rhubarb, it has a slightly acidic bite to it. When lightly dressed, it's slightly vegetal and gently bitter.
Fuki no tou
Fuki no tou, the sprouts of butterbur. This is particularly common in spring in northern Japan, but it's also found, and eaten, frequently in other parts of Japan.
I always seem to end up with tempura at ryokan... even if they aren't serving it to everyone else... It seems to be a typical substitution for a sashimi course. This one features some mountain vegetables, mostly kagomi.
Some more vegetables with sakura
I think this is was a mustard-flavored aemono, but my memory is failing...
Daikon to negi no suimono
A light clear soup with daikon and negi.
As a special treat for Hiromi, the ryokan brought a small dish to our room featuring these nama-shirasu, which were still alive and kicking.
I've seen Hiromi refuse to taste something only twice. The first was bundaeggi, and she pretty much says all bugs are off limits. The second was this. I'm not sure the taste or aroma would be terribly shocking, but it seemed just a bit too disturbing for her. Actually, strangely, I think it bothers me less than it does her... and I don't eat any fish... Though I guess the point is moot.
Note the splashes of soy sauce along the side of the bowl are the work of the fish, not of sloppy plating.
(Video Link, in case video embedding doesn't work for you)
After dinner, I ate some kurogoma ice cream to get at least a little hint of protein, and Hiromi ate a really nice apple sorbet.
Hiromi did all the heavy-lifting as far as organizing and planning our Aomori side trip... I just carried some luggage.
She drove us to Oirase Trail in Aomori, not terribly far from the onsen ryokan where we were planning to stay, but a fair stretch away from Hachinohe, the train station where the shinkansen let us off.
Like most tourist attractions in Japan, the place is filled with tourists like us, and especially so during Golden Week. However, we manage to snag a few quiet moments.
A slab of stone rests against an old tree. Legend has it that an evil woman lived under this slab, and lured travelers with her beauty. Unfortunately, she didn't do anything terribly mystical; she would just kill the unfortunate passers-by and steal their stuff.
A middle-aged guy concentrated on rendering a river scene as we quietly passed by.
An apparently edible sansai, which we think was featured at dinner later that night.
Most of the trail is fairly basic, but a few stretches that would just be mudbaths most of the year are covered with simple wooden plankways.
A specialty of northern Japan, and particularly popular in Iwate and Akita prefectures,Kiri-tampo are usually made with uruchi-gome, which falls into the category of everday rice. The other two categories of rice are mochi-gome, the pearly glutinous rice, and saka-mai, which is riced used for brewing sake.
We stopped at a small lake-front gift shop while between cities in Aomori. We weren't in any hurry to do any actual shopping, but we started looking at the types of things offered as fancy Aomori omiyage so that we could be suitably jaded by the time we were actually ready to buy.
I was sucked in by a little storefront window where a woman was busy grilling kiritampo over hot sumi, Japanese oak charcoal.
We had to have one. Each.
Although breakfast was heavy, we hadn't really eaten a real lunch, so this was a nice light snack, and very reasonably priced. We placed our order and the obachan handling the grill suggested we head upstairs to sit down, where we could sit in relative comfort facing the lake.
Middle of nowhere, Aomori
Five or ten minutes later, our kiritampo arrived, dressed with a sweet-salty miso flavored tare (sauce). It was far more than we ever hoped it to be.
We found, but did not make use of, this helpful device...
For just 100-yen, you could use this old-school tabletop device to obtain an all-knowing omikuji, complete with horoscope.
May 1st we had an early start... By this time, my jetlagged habit of waking up at 6 am without the aid of an alarm gave way to a more ordinary pattern of begrudgingly getting out of bed around 7:30 or 8. We had to use multiple cell-phone alarms to make sure we woke up in time... We had departed the football game after-party around 11, just in time to get home around midnight to bemusedly consider packing for our short trip to Aomori....
I think most of the serious packing waited until morning, but we had to wake up around 5:30 to make sure we could get to Tokyo station in time to grab breakfast and to make the shinkansen train.
JAL Sky Time Yuzu Original Citrus Drink
I grabbed an overly-sweet yuzu drink from a vending machine to take on the train... I tend to make one that's closer to 4-5% yuzu at home, but mass production has certain cost constraints... the stronger-tasting yuzu drinks in Japan I've found tend to be about 200-300 yen for a small glass bottle... this was a bit more generous in size, but is only 2% fruit juice.
Hiromi picked some reasonably vegetable-heavy bento... There's no such thing as a vegetarian ekiben (train station bento) anywhere in Japan that I've seen.
This one has a little shrimp, so Hiromi ate that part... Perhaps throwing this Balance Bento out of balance? Ah well. I was also a little sad that the takenoko gohan, which I usually love, was filled with tiny bits of chicken or pork...
Yasai Tappuri Haru-Yasai Bento
This one, true to its description, was full of vegetables, but also had its fair share of animal bits.
These would have to do...
The two bento sustained us for the three hour train ride north. At our destination, Hiromi picked up our rental car and took us the rest of the way to our destination, on very little sleep, while I crashed in the passenger seat, mostly oblivious to the length of our trek across Aomori prefecture.
We had a leisurely morning one day and decided to stay home for lunch. We took advantage of some food Hiromi's parents had sent us away with, all acquired at a supermarket.
The souzai (side dish) set, ready to eat, included several small portions of simple dishes that are easily prepared in bulk, but rather time consuming to do in small quantities. At home I've made some variation of almost all of these dishes, but rarely all for the same meal.
I don't usually buy a lot of convenience foods in the U.S.
Some sweet-savory beans, tamagoyaki, kabocha no nimono (simmered squash), one aemono, a little hijiki with moyashi, and two other simple nimono. One contained gobo (burdock root), daikon, carrot and ganmodoki. The other is a mildly seasoned satoimo (small taro potato) dish with scallions and a little bit of yuzu peel.
We also had some black sesame, starch-thickened, gomadoufu, which came with a little sauce packet.
We only needed to prepare a little rice to accompany this to have a fairly decent everyday meal.
On the Sunday before Golden Week, Hiromi had a practice session to attend, so we needed to have a late dinner. Ochanomizu completely clears out during Golden Week, as it's mostly populated by university students, so nearly every place we walked by had just closed for the evening. Most of the shops closed around 8:30 or so, even if their signs indicated that they were customarily open much later.
An incredibly intoxicated woman just outside of one restaurant loudly offered a bottle of something that was allegedly jasmine tea to everyone within earshot, and some of her friends humored her, tasted something that was likely higher proof than the average bottled tea, and spit it out onto the street. We discovered that the restaurant around which they were congregating was still open.
The restaurant promised we could still eat if we coult get all our orders in within about 30 minutes... We were up for the challenge. The one caveat is that the shop specializes in yakitori, grilled chicken (and assorted parts) on skewers.
View of the kitchen
Fortunately, many yakitori shops have a number of vegetable options, and we happened to stumble into one with a surprisingly long menu.
Sobacha-Ryokucha to Shochu Cocktail
We started with these allegedly seasonal drinks made with ryokucha (green tea). Mine had soba-cha and shochu in it... thanks to the toasted buckwheat, it resembled a slighlty alcoholic genmaicha with a pronounced buckwheat aroma.
Our first thing to nibble on... some sort of cheese-filled stick harumaki... My memory of the other ingredients has faded, but it was pleasingly crunchy and creamy.
Spring greens salad
Some bitter greens with a kind of grapefruit dressing, topped with little webs of dried fish and a garnish of katsuobushi. Another example of the sense of humor required to be vegetarian in Japan, perhaps, but the greens and dressing were nice.
Soramame no sumibiyaki
I always delight in unexpected greatness in simplicity... These were one of our favorite treats of the night. Oak charcoal grilled soramame (fava beans) served with coarse ume (Japanese apricot)-flavored salt. The easiest way to eat this is to out the fava beans one by one and eat with a grain or two of the salt.
Shouyu-butter tofu with moyashi
Another pleasant surprise... This tofu was served on a small sizzle platter with a sauce made from little more than butter and soy sauce, and tasted surprisingly indulgent. It's topped with negi (scallions), and like so many other pub side dish in Japan, is dressed with some katsuobushi.
Tsukune-stuffed shiitake for Hiromi in the background, served with a heavy dose of yuzu-kosho, and grilled bamboo shoots with slightly sweetened miso. It's really hard to get nice bamboo shoots in the US, especially this fresh. I don't know why that is, exactly. But these were very nice, very appropriate for spring, and they were completely free of the unpleasantly preserved taste that most bamboo shoots in the US have.
Hiromi and her cheer team had a game on Monday, April 30, just before we headed off to Aomori for a little hot spring vacation and late hanami at Hirosaki.
She's part of Club Cranes, a 2nd-division X-League American Football team sponsored by Toa construction company.
Because there's a fairly long warmup, Hiromi suggested I could wander around the station or drink coffee for a while before heading to the stadium via taxi. But one of her teammates suggested that this was altogether unnecessary, and that perhaps I could serve as their paparazzo for the day. We grabbed some takeaway bento for me and some onigiri for Hiromi right at the station, and the entire group gathered into two or three taxis to head on over to the stadium.
I sat down in the stands at first, but was invited to come down and take a bunch of photos right from the sidelines.
Rehearsal action shot
Sidelined for a few weeks...
The big guy heading back to switch to game gear
After some warmups, it's game time... the Cranes players and cheerleaders change into their game colors. I got to stay close to the action...
The pre-game bow
An early touchdown
Hiromi's team took the early lead, but missed the extra point... It put them at a slight disadvantage for the first half.
Everyone else ordered a kind of set meal, but since I'm the odd duck and don't eat animal bits, we ordered a few vegetarian items. With 40 or so people, we completely filled the tatami room at the edge of the little Chinese restaurant we visited.
We had a little to drink, a lot to eat, and some people made a series of little speeches and a few very personal announcements...
My poor camera's 2 GB memory card was completely full at the end of the day, thanks to a couple of days without transferring to my laptop and the excessive number of photos I took that day, but I found some completely blurry images I could toss and made room for a few hurried food shots...
I don't really know what these little cakes should be called, but in Germany something similar was called a Frikadelle... traditionally something like a flat meatball, but sometimes an alternative version was listed the token vegetarian dish at the university cafeteria.
These were my first home-cooked meal after returning to Seattle from Japan... I really didn't have much in my refrigerator, and only arranged to obtain some lettuce and a little Manchego cheese on my way home... The rest depended on my pantry.
I just crushed canned cannelini beans, added some masa harina (ground cal-treated cornmeal), salt, chilies, and some shallots sauteed with cumin, mustard seeds, and a little turmeric for color. I formed three small patties and pan-fried them until crispy on both sides.
They're served on rice with some tonkatsu sauce and a simple salad with Manchego cheese.
It sounds offensively fusiony, but tasted surprisingly decent. It also took only about 10 minutes of effort (and some cooking time)... and the corn flavor worked pretty well with the cannelini. I had planned to use canned black beans or pintos, but none were handy; fortunately, the slightly sweet flavor of the cannelini worked to a small advantage.
I returned to Seattle Tuesday morning... still a little jetlagged, but I managed to pop into the swing of things and sleep almost normally again. I still have a ton of photos to dig through, and things to catch up with... more to come.
I've been to the smaller, original location of Macchinesti in Akabanebashi two or three years ago with Hiromi, the Vivace-inspired outlet opened by a protégé of David Schomer. But they also run a bigger shop with a simple savory food menu not far away in Azabu-Juuban, which benefits from a pleasant outdoor seating area.
Hiromi felt the urge for some decent coffee after we woke up late Sunday morning, so we made a pilgrimage to the new location, found in a posh residential area in Tokyo.
Seattle meets Tokyo
Eggs Benedict on the menu
We've never encountered this favorite of Hiromi's on the menu anywhere in Tokyo, and have only seen evidence of it on expensive hotel menus online. In Seattle, we often make eggs florentine or whatever at home, and Hiromi gets her fix for the porcine version when we go out for a weekend brunch.
Take something home
We didn't take any beans home, of course, since there's no coffee brewing equipment in my weekly apartment. For those who live in Tokyo, however, freshly roasted Vivace-blended beans (and some Tokyo-only single-estate treats) are a must-have.
Ok, that was a cruel caption. But even Vivace rarely pumps out rosettas as elaborate as this duo. We might have just been lucky, though... one of the two coffees was made with a more typical single-pattern rosetta.
On a wet and rainy April 28, Hiromi, Hiromi's mother and I trekked to Meiji Jinguu, then briefly toured Shibuya's Tokkyu Foods Show depachika madness. We were planning to have dinner at Hiromi's home that night, so we actually wanted to pick up a few things to take home.
The nifty thing about department store basements in Japan is that you can assemble a fairly elaborate meal without ever needing to whip out a spatula or your handy kitchen saibashi.
Not one of the dishes required more than a bit of reheating, although for one of the two grilled eggplant dishes (far left, middle) I chose to make a quick nerimiso to help the two variations stand apart from each other. Even in that case, however, the department store had a ready-to-buy sauce you could take away to remove even this tiny step of production.
I also made a quick seasoned soup stock for the big ganmodoki (upper left), but everything else was just a matter of heating, at most, and plating.
Among the other dishes: Fresh yuba with soy sauce, an okra ohitashi with yuba, two kinds of vegetable croquettes, supermarket sushi, blanched kogomi (a spring mountain vegetable similar to warabi), a vegetable aemono, dashi-maki tamago (a broth-seasoned omelet), takenoko gohan (bamboo shoot rice), and four kinds of inari-zushi. One variety had a wasabi-seasoned rice, another was gomoku, another might have been made with azuki, and the last one had age puffs made from black soybeans.
It wasn't all easy, though... A fair amount of time unwrapping, plating and transporting foods from the kitchen to the table made preparation take almost as long as making a simpler dinner might have taken. Of course, the quality was much better than the average takeaway meal at a US supermarket, and everything was nicer than most of what you might find at even upscale urban specialty shops.