My Epicurean Debauchery

Recipe: Perfect Soft-Boiled Eggs

2009-03-05T23:06:00.000-08:00

I used to think making soft boiled eggs were so difficult - in fact, I was so bad at making soft boiled eggs, I used to go all the way to Himawari Ramen in San Mateo just to get my fix of soft boiled eggs.This is no longer the case!We have been enjoying perfectly cooked soft-boiled eggs for a year or so now - and it is literally perfect each time as long as we follow this very simple recipe. The

Terms: Mekabu

2009-03-02T23:05:00.001-08:00

We Japanese eat a lot of seaweed. The more standard ones that are fairly well known these days are Nori (which is used in sushi) and Wakame (which is frequently in soups and salad). The konbu I used in the Dashi post is also a commonly used seaweed. But there are many, many more exotic seaweeds in our arsenal, and today's post is about one of my favorites - Mekabu.The characters for Mekabu

Terms: Abura-age

2009-02-26T23:51:00.000-08:00

Abura-age: Oil-fried. The second word is a-ge, with e as in hem, not age as in the years you have been alive...Anyway, it is interesting that the two words that literally translate to "oil-fried" always indicates fried tofu in Japanese. It's not like we don't deep fry other things, but if it's oil-fried, it's always tofu.I have read that it is relatively easy to make abura-age at home, although

Terms: Yuzu-koshou

2009-02-25T22:33:00.001-08:00

My second Terms post was a close call between Ponzu and Yuzu-koshou. These are the two most common condiments I use routinely. Both have a citrus backbone within the saltiness, and both are extremely versatile. I use them for many purposes that were likely never intended by the original inventors, I'm sure. Yuzu-koshou won in the end, because I was pretty sure I had explained ponzu sometime

Terms: Dashi

2009-02-24T23:32:00.001-08:00

The inherent limitations in trying to translate all of the Japanese culinary terms present one of the most difficult challenges in writing this blog. Because I cook and eat predominantly Japanese or Japanese-inspired vegetarian food these days, I would love to share some of these more exotic culinary treasures from the Japanese. BUT IT IS SO HARD TO AVOID JP TERMS!So I decided the quickest way

Avocado Goodness

2009-02-23T21:37:00.000-08:00

Since going 99% vegetarian last June, my vegetarian cooking repertoire has expanded quite a bit! I tend to cook with very Japanese ingredients, thanks in part to having two JP grocery stores within 5 min of my work place, but there are a few dishes that require nothing particularly difficult to obtain that I think is worth sharing here.One came from my exploration of the avocado. When I started

BACK!

2009-02-23T12:41:00.000-08:00

In 2005, I ate Mul Naeng Myun every morning for roughly an ENTIRE year. Sometimes, I even had it for dinner! I only quit because my source dried up - Kim's delicious noodles one day ceased to exist. Since then, I had a really hard time finding an alternate product of equal quality...But now, the search is over and the noodles are back in my life, full force!With the familiar toppings of hot

Sugar Beat Sweet And Me!

2008-10-06T23:43:00.000-07:00

Although I had made up my mind about writing here more often, I am slacking. Well, not slacking, really - just over-committed to too many other projects! I am now the 4th-ranked Judo Blogger in the Japanese Judo blog circuit, which is a terrifying fact in itself, if not for the fact that it seems to be a rather small and uncompetitive field of blogging with less than 20 registered blogs on two

Root Vegetable Hamburg

2008-09-14T15:33:00.001-07:00

In Japanese, patties used in burgers are called HAMBURG, vs the hamburgER which has the patty in between the bun. I am specifically calling this recipe the Root Vegetable Hamburg because I got the idea for it while flipping through a Japanese Macrobiotic cookbook from Rice Terrace Cafe, a Macrobiotic restaurant outside of Tokyo on its own farm.The original recipe was for a Lotus Root Hamburg,

My New Meal Plans

2008-09-10T23:06:00.000-07:00

Wow, has it really been since February?! Had I abandoned this food blog for that long?!Even now that I write in three different "blog"-type forums (mostly in Japanese), I still consider this my A-side blog - my home, my roots - which is why I haven't been able to delete it even as it has become grossly outdated.I have been doing very well lately, and I have been getting back into writing in the

Pork Roast: Strawberry-Cranberry Version

2008-02-05T22:02:00.000-08:00

I know, I know, how many pork roasts can I make before I start turning into Wilbur...I find myself cooking with pork a lot because it's a tad meatier than chicken and a whole lot easier to cook correctly than beef. It is as versatile as fish and a whole lot cheaper. It also keeps in the fridge much better than seafood - all the reasons for a busy girl like me to keep cooking with it for dinner.

Pork Roast: Apple-Sauce Version

2008-01-31T08:27:00.000-08:00

This is not really a roast. Actually, it's not a roast at all, but it's another pork recipe that can be adopted to be a roast recipe. I made it with bone-in pork chops, and it literally took me 10 minutes to have dinner on the table. It was so good that 10 min later, it was gone.1. Cut a hole in the pork chop. This is to stuff some goods inside in the subsequent steps.2. Mix applesauce and

Dinner Parties: Mexican Night

2008-01-27T09:27:00.000-08:00

Because I have had little motivation to go out to eat lately for caloric and economical reasons, I've been hosting a number of dinner get-togethers. Luckily, my friends have not complained having to eat at Izakaya Alice (yet), but I try to limit repeating menu items as often as possible. Besides our now standard Sushi Party, I've thrown traditional roast-poultry American, Americanized-Italian

Pork Roast: Mustard Version

2008-01-24T19:52:00.000-08:00

I love the pork tenderloins they sell at Trader Joe's. The ones that are tubular in shape? They make great roasts that take about two seconds to prep and are great for a busy weeknight dinner. I dress the pork, throw it in the oven, go do something else for 15 min or so, come back to whip up a salad, microwave some more veggies, and voila! Dinner is served!I have several different versions of

Recycling Leftovers

2008-01-23T22:37:00.000-08:00

One of my most useful skills is my ability to recycle left-overs. I can take left-overs and odds and ends in the fridge & cupboard and feed myself for up to 2 weeks. There was a time when I was just too busy/tired to go shopping and I managed to feed 2 adults (and 2 kids for 2+ meals) literally for 2 weeks. I haven't topped that one yet, but in general, I can create a totally satisfying meal

Breakfast Treats: French Toast

2008-01-22T18:52:00.000-08:00

Weekend breakfasts were always a treat I looked forward to in college and grad school. In fact, it was often the highlight of the weekend. Mo's Diner in Hartford, Eggs N' Things in Honolulu, and Elmo's Diner and Mama Dip's Kitchen in Chapel Hill - just seeing the names of these places bring a smile to my face. Standing in line for sometimes hours at a time, the wait was part of the fun too.

Wa-saucy!

2008-01-21T23:46:00.000-08:00

OK, OK, so the title was a really bad play on words...I am a big fan of making sauces of all sorts. It is actually what I love the most about cooking - mixing different ingredients to see what comes out at the end. I match different textures, flavors, and scents, while imagining what the sauce will do to the saucee - the saucee being the object of affection with which the sauce will be consumed

Resurrecting MED

2008-01-21T14:34:00.000-08:00

I am coming out of retirement! I have been wondering what to do with MED, even considering deleting it all together. I just haven't been eating out very much, which left me without anything to write about here. But recently, some of my friends and I decided to learn a new dish a month to cook at home - what perfect way to ressurect MED! I will log what we all make and associated recipes!

Izakaya Alice: Ramen

2007-07-08T22:04:00.000-07:00

Last night, Izakaya Alice was in full swing!!On the menu earlier was a Smoked Turkey, two Nappa Cabbage salads, and the wakame salad. We also served some Five-Grain rice. This was just an ordinary dinner menu, though. It wasn't Izakaya Alice......until 12 AM!Izakaya Alice opened up shop as a Ramen Joint! I made some shoyu (soy sauce) ramen and shio (salt) ramen using the same recipe as before

Let me taste test this...

2007-07-06T10:12:00.000-07:00

I know, I know - Just after I said that I was going to blog more, I disappeared...I have a whole lot of things to write about, including all the recipes we have tested at Izakaya Alice, but I have to find a good spot to blog in my new house. I just don't have the right set-up yet, but I think the Papa Bear will finally finish cleaning the Hobby Room, where I put my big crafting table. Since

Izakaya Alice: Not quite sold out tonight

2007-05-29T23:13:00.000-07:00

Hmmm, tonight's Izakaya Alice menu didn't fare too well...Any hints as to why? Maybe the sauce just was too heavy?Baked Sockeye Salmon with Mustard Dill Sauce:1. Mix 1/4 cup mustard (Dijon), lots of dried dill, dash of curry powder and ponzu.2. Slather mustard mixture on 1 lbs sockeye salmon.3. Bake.Yah, it was easy to prepare in the typical Izakaya Alice way, but it just didn't get consumed at

Izakaya Alice: Late night soups

2007-05-28T20:59:00.000-07:00

This entire holiday weekend, we've sort of been off-schedule at the Bear Family household. The Papa Bear doesn't get up before 10 AM unless prodded, and the Baby Bear has been catching up on her celebrity gossip in the morning hours while the Papa Bear is sleeping away. The problem with starting the day late is that our hunger level is off-schedule...For example, we had a huuuuuuge lunch-inner

Artichokes, Koo-style

2007-05-23T23:57:00.000-07:00

I didn't get to describe in detail some of the deliciousness I experienced recently at Koo (San Francisco) with The Gourmand and Yamo, but there were three dishes in particular that I was really excited about. These three dishes, I have since then replicated at home with moderate success. Today's post is just a quick recipe post:Koo-inspired artichokes...1. Fill pressure cooker with 1 cup of

A Noodle Lover's Favorite

2007-05-03T21:53:00.000-07:00

I love noodles.I can easily live without another grain of rice in my life, but if I were to swear off noodles, I'd be in some serious dietary stress.Just to give you an example of my noodle-y obsession, I had at least one noodle meal for six out of the seven days for the past week:Friday: Pho at Beef Noodle #1, San Jose.Saturday: Stir-fried noodles at a mediocre Vietnamese restaurant.Sunday:

Fish is not supposed to be fishy

2007-04-30T17:57:00.000-07:00

Last night, I was at a very posh restaurant with my aunt and uncle, both visiting from Japan. This restaurant had won praises from many newspaper food critics, bloggers, food-lovers, etc, and being the last of the Trinity of Bay Area Tasting Menus, I was really looking forward to a good meal....Our tasting menu was just OK. It was actually several steps below the Dining Room at the Ritz and the

Recent happenings: an Update

2007-04-29T09:01:00.000-07:00

I really have been insanely busy these past few months, I forgot that I had a blog! :PWith a new job, a new house, and a new commitment to healthful living, I feel so much better about life in general. And you know what? I find myself eating out less and less. Those places I used to drive close to an hour to get to for dinner? I live only about 15 min from them now, but I cook at home most

Served Raw

2007-03-05T09:55:00.000-08:00

A very famous chef once said if it's not "cooked", as if it hasn't met heat, it's not "cooking", it's not acceptable to him. Hmph. I...kinda...liked this guy, and rather...admired this guy for his talents and really bringing NY dining scene into something more than a slice of Junior's Cheesecake.So I raise the question: Do we really have to "cook" the food to bring it's qualities to it's

A childhood hero, actualized.

2007-01-31T22:01:00.000-08:00

When I was a child growing up in Japan, Iron Chef was one of my absolute favorite shows along side the cartoons. It aired late at night and it was something of an special occassion to stay up late and watch it. I didn't always get to watch it, despite my frequent requests - it was past my bed time.Imagine my shock when I saw the familiar faces of my childhood on TV close to a decade later! In

Preview...

2007-01-30T22:26:00.000-08:00

No time today, but hopefully more tomorrow...

Breakfast Battle

2007-01-12T12:07:00.000-08:00

Hi there. I noticed this blog has been neglected by Alice. I know she's cooking up a report of our recent New Year's Eve Extravaganza, though.I read in this week's NY Times about something rather...well...interesting.Starbucks vs McDonalds. Yep.I don't do either, but it brought back an episode off Oishinbo.That super culinary manga my sister and I both enjoy. In one of the episodes, Yamaoka must

Restaurant of the Year: Sumika

2006-12-28T20:17:00.000-08:00

After my initial post , I've become rather smitten with Sumika - so much that I am giving it the MED Restaurant of the Year title. Sumika has a smaller menu compared to many of the other Japanese eateries in the area, but what they do, they do well. From the chicken skewers to the mizutaki (chicken hot pot), everything is prepared with careful attention to detail. The skewers continue to be my

Government-certified Japanese Restaurants

2006-11-04T09:18:00.000-08:00

I found this very interesting article via a link from a fellow Japanese blogger's site. Apparently, the Japanese government is going to provide a set of guidelines to restaurants all over the world to regulate what Japanese food ought to be like. If a restaurant meets these guidelines, they will receive a stamp of approval. Those restaurants that don't meet the criteria...well, they will not

Yakitori Sumika Preview

2006-10-12T19:03:00.000-07:00

I have a friend of a friend who is a serious gourmet. I mean, this guy is serious! I think he eats out every night for dinner. Luckily for me, I get to sneak in and read his blog from time to time to get the latest scoop on what's yummy in the Japanese food scene in the South Bay!So, when he posted that a new yakitori shop (not Sumiya) just opened and that it was rather delicious, I had to go

Bay Area Upscale Sushi Search

2006-09-17T10:45:00.000-07:00

With the recent departure of Chef Takahashi-san from Anzu, I am feeling a little lost as to where to get my upscale sushi fix these days... I want the best diversity, best quality, and best sake selection. I am particularly difficult to please, since I am a delicate-and sweet-fish-sushi lover, and most Bay Area joints specialize on serving fat on rice and calling it good sushi. I had a fairly

Hmmm. Missing.

2006-08-26T14:37:00.000-07:00

I can't find the cord to transfer my photos from my camera to my laptop!Eeek!See how long it's been since I updated my blog????I have had such little time in the last few months, it's crazy. Sigh.

My dinner tonight

2006-08-25T18:55:00.000-07:00

I am taking the time tonight to relax at home and make something good to eat!Here's what I have planned:1. grilled bittermelon "boat", filled with natto-kimchi2. stuffed trout with edamame-miso3. wine-steamed clams with chilli-garlic-soy sauceI actually made #2 and #3 before. They were quite good, if I say so myself, the first time around. I hope this will all work out. I got the idea for #1

the saddest bears

2006-08-13T21:03:00.000-07:00

This has nothing to do with food, but these cute little bears are breaking my heart so much, I had to share it with someone."Sola" and "Bea" are two brothers looking for the Mama Bear. See those tears flowing endlessly!Sniff.

Yakitori Sumiya Preview

2006-07-25T00:19:00.000-07:00

I've been meaning to share with you some pictures and impressions of a new Yakitori (skewered and grilled chicken) shop in San Jose, but work has kept me busy, busy, busy.All I seem to find time to do is to work, sleep, swim (I recently renewed my love for exercise in the pool), and go eat yakitori at Sumiya. I've found myself there three days in the last week. Yup, you read that right. Three

Ramen Fever - Part II

2006-07-18T22:29:00.000-07:00

I ran out of my favorite breakfast item a few days ago, and I've been scrambling in the kitchen every morning, trying to find something I wanted to eat... I've found myself eating the pseudo-fresh ramen packages for breakfast two days in a row, but it's just not the same anymore... I used to genuinely like those packets. But now... after my exposure to really high quality ramen in Japan...

More for myself

2006-07-17T23:42:00.000-07:00

It's 11:40 PM and I am still working! Urgh!This post is really just so I can remember what I did when before my trip to Japan fades into a distant memory...Day 1: Dinner: Tempura at Yaegaki, NagoyaDay 2: Travel to Nara/KyotoBreakfast: Assorted Ja-pan bread Lunch: Over ten courses of tofu dishes in NaraDinner: Tawaraya KaisekiDay 3: Kyoto and head to Inuyama OnsenBreakfast: Tawaraya's Kyoto

Ramen Fever - Part I

2006-07-16T21:41:00.000-07:00

Since it's a lot later tonight than I expected, I have to keep this post short...But let me tell you, there are some serious food bloggers out there in Nagoya, Japan. My hometown of Nagoya is not particularly famous for ramen, but just a quick Google search for ramen blogs in Nagoya will bring a plethora of interesting sites.Seriously, these guys eat one new bowl of ramen a day... And really

The Taste of Summer: Hamo

2006-07-13T21:49:00.000-07:00

Hamo (pike conger, pike eel, Muraenesox cinereus) was in full force during this trip to Japan! I grew up loving Hamo in Japan. Being from Nagoya, we really did get to enjoy the best of both worlds - Kansai (Western) and Kanto (Eastern) treats graced our tables with equal frequency. Although Tokyo-ites may eat more like Kyoto-ites, the height of Japanese cuisine is at Kyoto for me. Because

A very hairy weekend...

2006-05-14T23:11:00.000-07:00

Jeez, what's up with my luck this week?I was enjoying a very nice meal in San Jose today when I noticed a strand of hair on my plate. Now, I am a woman. This was a very manly hair.Luckily, it appeared to be arm hair. It's nothing compared to the shock from yesterday, yes.But, no, I didn't really need it. And yes, it was just enough shock to remind me of the horror from yesterday...

YIKES!

2006-05-13T16:53:00.000-07:00

I went out to lunch today.I ordered a soup.It was very yummy.I was about 50% done with it.Then...I found a strand of hair in it.It was not head hair.It resembled arm pit hair.But it was distinctly hair from somewhere else...blah.

A quickie

2006-05-10T08:55:00.000-07:00

My mother has returned back to Japan, and I am trying to get back into the swing of things...I've got one more week of serious, serious work to do and then I'll get to breathe again and work more at my pace. I'm experiencing bad writer's block at the moment and the grant writing has been slow and painful. Painful is about as appropriate a word as I can find.This is not so epicurean or so full

Meaty ramblings

2006-04-26T22:20:00.000-07:00

I did some research after our recent discussion on Kobe beef. The Japanese wagyu is indeed type of cattle, but it is the name given to three breeds of cattle that are raised in Japan. Then, there is Kokusan beef, which is beef raised in Japan. Kokusan wagyu then is the beef from wagyu cattle raised in Japan. Do I think it tastes different?.........Yes. But I think the difference in taste is

Almost time for a toast-update

2006-04-23T20:50:00.000-07:00

I am so close to being done with my second cancer grant, I can almost taste it!!!!!!!!But, looks like I can't quite party on the 24th as I intended last night... I just got another work commitment for the end of the week, which means this over-worked blogger is going to be running on fume for yet another week after the grants are submitted. Oh well. It's probably for the best - a glass of wine

One down, one more to go...

2006-04-19T22:23:00.000-07:00

Have you all been enjoying My Spicy Epicurean Debauchery as much as I have?! My big sister's the best!I managed to squeeze out one prostate cancer grant proposal out the door, so I am taking it easy this week before Project: Breast Cancer begins this weekend... I was going to blog tonight, but I am very, very, very sleepy and still trying to recover from the massive stress ball that prostate

Spicy Epicurean Debauchery: Sushi Party Combo B

2006-04-18T14:41:00.000-07:00

I recall a few months ago, there was a big debate here as to what makes things authentic. I think the big fire finally ignited when people discussed whether or not, in order for certain foods to be prepared right, it needed to be a person from that cuisine’s nation.To some degree, I agree to this. The less known the cuisine, I think I will trust a person from that nation to be cooking to be more

Spicy Epicurean Debauchery: Faberge Lessons

2006-04-17T07:55:00.000-07:00

Did everybody have a nice Easter? I’m not very religious, so I didn’t do much. So naturally, there weren’t any Honey Backed Ham or whatever else feasts people have on Easter Sundays.But I do recall something I did a few years back.My friends and I decided to take up Extreme Egg Coloring. I mean, we’re talking Faberge Imperial Eggs! Obviously, we didn’t have giant Ostrich Eggs to play with, so it

My Spicy Epicurean Debauchery: Oysters and Food Writing

2006-04-13T11:16:00.000-07:00

I read the NY Times often. Not just for the food stuff, but yes, the food section on Wednesdays does make the bump day go faster and better, I might say. I used to read it quite religiously, grasped onto every word written by Ruth Reichel. After her however, I find myself not very interested in the writings of her successors. (I think NYT has gone through 3 or 4 of them) From the rapid

Launching My Spicy Epicurean Debauchery

2006-04-11T14:07:00.000-07:00

Hi. This is Alice’s sister. Yep, the boring one that has a non-high profile desk job. But you know what? I live in New York City. The Epicurean Debauchery town of sorts.I’m taking over for a bit. I’m going to be writing stuff to keep this little blog from dying.While my sister's style of writing is more eloquent with focus on how the food actually feels in her mouth, how aromas work through

Gawd

2006-04-03T23:21:00.000-07:00

268 posts later, I am finding it so difficult to find my words.It's almost midnight and I am almost ready to find my footing again...except I can't find my words. Totally exhausted from head to toe, I can't remember when I was last excited about eating! One grant proposal deadline on April 18th and another on May 23rd... I wonder how much weight I will manage to lose by then... Sniff. Will

Update

2006-03-28T18:23:00.000-08:00

I will update my blog when I finish my Research Strategy section. I will update my blog when I finish my Research Strategy section. I will update my blog when I finish my Research Strategy section. I will update my blog when I finish my Research Strategy section. I will update my blog when I finish my Research Strategy section. I will update my blog when I finish my Research Strategy section

When oh when...

2006-03-21T00:01:00.000-08:00

Thank you all for the wonderful supportive comments and emails for my post last week! I feel like I have been running around forever now and the insanity keeps going on and on and on. Oh, when, oh, when will I finally find the time to go through my ever-expanding collection of food photos and stories...Up my sleeve, I have:1. an okonomiyaki party (Japanese savory pancake) I went to over at my

Sporadic posting

2006-03-13T21:47:00.000-08:00

In case you all are wondering...My updating the blog will likely be very sporadic until Mid-April. I have two major grant proposal deadlines that will make or break my Fiscal Year 2007, and I need to focus on what I need to do... Besides, my appetite has been at an all time low and I am neither eating or drinking anything worth blogging about...If I run into something yummy, I will make a note

Breakfast Buffets in Japan

2006-03-07T21:36:00.000-08:00

When I was staying at the swanky Marriott in Japan last January, I found myself with the strangest spread infront of me for breakfast. I had wandered around the extensive breakfast buffet, collecting this and that from the line-up that struck my fancy. The resulting collage was eclectic at best - in fact, it was so strange, I took a picture of it:Here, some yu-dofu (boiled tofu) with ponzu and

How to host your own sushi party

2006-03-06T21:29:00.000-08:00

Today's post is the most recipe-oriented post I have ever done. This recipe sheet was part of the Menu for Hope sushi kit. I've hosted a number of sushi parties over the years, and it's a lot of fun. It can get messy, but who doesn't love audience-participation these days? Supplement the party with beauty competitions for the best looking work, best tasting or most original combination of

Really?

2006-03-06T07:45:00.000-08:00

Is it really Monday morning already????I had a horrible dream last night of being lost in Rome while looking for the hotel I was supposed to be staying. It left me very tired this morning when I woke up.Anyway, the Papa Bear did get very close to guessing what the mystery store in Japan sold. But not quite. The store is a sold-in-bulk store for all things liquid - from wine to sake to whiskey

Regular posting - sort of...

2006-03-02T21:33:00.000-08:00

Wow, this might be the first week in a long, long time when I am posting every week-day evening! Holy moly! Slowly but surely, I am getting back into my routine. Now, I just have to get my life together enough to adventure back to my friends in another world... It's already 10 PM, so this is going to be a short post... And short posts = quiz posts, so here we go!This is the storefront to a

Awesome Awabi

2006-03-01T21:57:00.000-08:00

I had a cheesier title for today's post that went something like "Awabi Awe-baby", but it was 1. too cheesy and 2. didn't really rhyme. I'm trying to get back into the swing of things, but I am still finding it hard to get organized. Work is still in a flux, I am just starting back up on my runs, my house continues to be a mess from my aunt and uncle's visit (it isn't that they made a mess, but

Turkeys! Bird Flu!

2006-02-28T22:24:00.000-08:00

This must be the culprit of my recent bout of the bird flu...Yes, this is my drive way.These guys apparently found something they didn't like and boy, did they crackle! I thought someone was having car trouble when I kept hearing this "Krkrkrkrkrkrkrrrrr" sound. It really sounded like a bad starter on a car. Imagine my surprise when I opened the garage door to find a whole herd of these guys

Chicken Noodle Ramen for the Sick

2006-02-22T21:27:00.000-08:00

I swear, I have the immune system of a SCID mouse. Yup, that's SCID as in severe combined immunodeficinecy. I can't believe it myself, but I am sick AGAIN!This time, I have a sore throat, a mild headache, a runny nose, and a cough that would scare even the heaviest smokers. The thing about my cold this time around is that it really came suddenly out of nowhere... One evening, I was fine, and

Food Blog S'cool

2006-02-22T08:40:00.000-08:00

Today's post is over at the Food Blog S'cool...

ISO: Upscale Vietnamese with Herbs

2006-02-20T22:59:00.000-08:00

I've been lamenting the fact that I can't take my family out for really good Vietnamese food as their welcome dinner when they come visit me in the US. The emphasis on fresh herbs, copious vegetables, and light vinegared sauces makes Vietnamese food the ideal candidate for a familiar yet exotic meal for my Japanese family. The problems is...　all of my favorite Vietnamese restaurants are...

And I thought I was fusion...

2006-02-15T20:31:00.000-08:00

Everytime I am in Japan, I am amazed at how prevalent 'fusion' food is there as a part of any old restaurant. My sister and I have talked about this over and over how the newest, hottest thing in the restaurant scene right now is often something we have grown up with and how we routinely dab with at home - East has been fornicating with West on our palates for as long as I can remember!! Why is

Burning off the funk, yakiniku-style

2006-02-14T18:22:00.000-08:00

I'm trying to get out of my funk and do more of the things that make me happy. This blog has been so neglected for an entire week already, it's about time I give it some attention. And I have such great dining stories to share from my January trip to Japan, I really want to get it going again...But today, I think I need to ease into it with a short post, because I am SOOOO tired. I did manage

So much to do, so much to do...

2006-02-07T07:50:00.000-08:00

Urgh, life is just too hectic for my taste these days.I have a whole bunch of little things to take care of - like closing my Citibank account of 13 years (they gave the SAME bank account number as mine to someone else and proceeded to let that person's checks cash from MY account!!!!!), opening a new bank account and transferring all my direct what-nots to the new bank, organizing my aunt and

Sure ain't no average cup-a-noodle!

2006-02-02T19:37:00.000-08:00

Look at these noodles! They look so chewy, firm, and full of noodlicious goodness. This is not a slam on the Bay Area ramen joints, but I gotta say it - these noodles were vastly better than most of the noodles served around the Bay.The crazy thing is that this is a regular cup-a-noodle-style instant ramen from a road-side convenience store in Japan! No wonder I used to love these instant

Fugu - who knew?

2006-02-01T19:38:00.000-08:00

Is this title corny? It's just my attempt at trying to understand some of the 'mysticism' associated with my favorite fish - fugu. There is so much misunderstanding associated with fugu, it's amazing. For example, here's an excerpt from an email my sister sent me after watching a TV show about fugu..."OK. So this guy says how there is poison in it's flesh on top of the poison in the poison

Will the tonkatsu inspire me?

2006-01-31T20:47:00.000-08:00

I haven't gotten my groove back from my last trip back to Japan yet. I've been tired, busy, sick, and generally low in energy, and my desire to blog has been minimal. Just to give you an idea of how exhausted I feel, I haven't even had much of an appetite! Now, that's serious...I'm trying to get myself more energized, but I am going to easy into blogging with this short tonkatsu post.Amazingly

Happy Lunar New Year!

2006-01-29T23:34:00.000-08:00

Wow, where did the day go? I feel like I just woke up and now it's 11:30 PM. I spent the whole day in a haze!!!!Happy Lunar New Year, everyone! May the Year of the Dog bring you all much happiness!

Guaranteed perfect pour

2006-01-26T21:51:00.000-08:00

Since I was trapped in the Business class lounge for longer than I ever care for, I had to entertain myself somehow. So, what does a blogger do with loads of free time? Take pictures! This beer-pouring machine that I am writing about today is worthy of a spot on MED, even I weren't bored out of my mind, but I don't know if I would've actually taken picture of it in action if it weren't for the

I promise...

2006-01-24T23:15:00.000-08:00

Tomorrow, I promise to get back into regular programming...I am tired, sick, and totally exhausted from my trip back...But just to give you a sneak preview, here are some of the things that are coming soon:1. Sendai onsen trip report #1 from Matsushima Matsushima, which directly translates to Pine tree Island, is known for its beauty. It was near this area that I saw a 400+ yr old cherry tree,

Total Insanity

2006-01-23T14:34:00.000-08:00

I will get back to blogging about food soon, but I just had to make a quick post about the Narita airport crisis. I mean, crisis is really the right word for that situation. It all started when 5 inches of snow fell on Tokyo an January 21st. Flights were canceled on that Saturday and service did not pick up on Sunday. There were close to 10,000 people who had to stay over at the airport,

Amazing~~~~

2006-01-21T22:31:00.000-08:00

I am in awe of my own (bad) luck when it comes to flying. Just last June, I ended up spending an extra night in NYC due to a canceled flight. Here I am, again, sitting at an airport for +24 hrs! This time, I am in Tokyo airport, waiting for a 24 hr delayed flight back to San Francisco. Luckily, this time, I am in an executive lounge in Tokyo airport with amzing things like automatic

Off to Japan!

2006-01-15T02:08:00.000-08:00

My vacation is finally here!!!!!I'll be in Japan, traveling around Nagoya, Tokyo, Kanazawa, and Sendai in search of epicurean delights and much needed rest and relaxation!See you all when I get back next week!

Jai Yun Report, Finally.

2006-01-12T23:18:00.000-08:00

The last few weeks of work have been really tough on me, and I find myself unable to motivate to blog or do anything else at the end of the day... My meals have been terse, providing nutrients over pleasure. I keep telling myself things will get better, and surely, next week will be one fit for an epicure. THREE MORE DAYS til I head over to Japan!But before I jet away, I will finish my report

Jai Yun Report, Really.

2006-01-11T23:30:00.000-08:00

Four more days 'til my annual Japan trip! Holy moly, it's going to be busy, busy, busy for the next few days. I leave on Sunday, and guess what I have to do on Saturday? No, not shop for souvenirs. W-O-R-K. Sigh...Anyway, on a lighter note, I'm finally getting around to writing about Jai Yun, a reservation-only, prie-fixe-only Chinese restaurant in San Francisco. I really had no idea what

Jai Yun Report...

2006-01-10T08:26:00.000-08:00

It's coming soon, I swear...It's just that I went to bed at 10 PM last night, and I have a very important meeting today... Urgh, life is getting in the way of blogging again!

In one week!

2006-01-08T20:43:00.000-08:00

It's been a whirlwind weekend - Saturday was spent doing errands and recovering from the nasty bug I had all last week. On Sunday (that's today), I was somehow convinced to head to the slopes at Heavenly, South Lake Tahoe, for an 'easy' day of skiing. I was still quite tired, and slept most of the ride sleeping to and from Tahoe. I managed to squeeze a few runs in, and over all, it was worth

Saizo: Kushiyaki Specialist and More

2006-01-05T21:17:00.000-08:00

The South Bay is a hot spot for izakayas, and when the competition is stiff, it makes sense to specialize in something - create a niche, an original menu, a signature dish. Saizo is one such unique izakaya that specializes in skewered items - yakitori and kushiyaki.More than any other izakaya in the Bay Area, Saizo is suited for slowly nibbling on some skewers and washing it down with cold,

No Tartlets Here

2006-01-03T20:14:00.000-08:00

I'm a newcomer to the world of egg tarts. I'm not particularly fond of eggs, so I naturally steered away from anything with 'egg' in its name. But then one day, I ventured into the unknown and tried some egg tarts during one of our dim sum sessions. Ever since that fateful day, egg tarts have replaced mango puddings as my last dish at any dim sum meal.According to my Japanese resources (like

News Flash!

2006-01-03T15:21:00.000-08:00

No more caviar~~~~~~~~~~~~!No worries, everyone. The Japanese have long enjoyed ikura over caviar. Or if I can ever get my hands on them - tonburi. Tonburi, otherwise known as Land Caviar in Japan, is one food item I have been salivating over every time it gets a mention in Oishinbo. I think the time is ripe for a tonburi export/import business!!!!!!

Happy New Year!

2006-01-02T22:35:00.000-08:00

Happy New Year!It's been raining like crazy in the Bay Area - something insane like two weeks straight! Considering it rains for a total of 2 weeks or so in a normal year, it's been a very, very wet winter here. And since I am solar-powered, my energy level has been VEEEEEEE~RY low. But I managed to celebrate the new year by over-imbibing and over-debaucherizing. I had two nights in a row

Reflection 2005 - Best Memories

2005-12-30T12:35:00.000-08:00

Today's post is more about content! Here are my best memories from 2005...Best food travel destination outside of US: Japan, and more specifically, Hyotei in KyotoI had two international travels in 2005 - one to Paris and one to Japan. As much fun as Paris was, it just didn't compare to the luxury and debauchery I was soaked with in Japan. Of course the immense difference in the budget for the

Reflection - 2005: Prettiest Pictures

2005-12-28T16:32:00.000-08:00

Here are some of my favorite pictures from the inaugural year of my blog! These are my favorites based on how interesting/pretty they look. My favorite list is different if I base my decision on how hungry the pictures make me, which will be coming tomorrow!Feb 2005:March 2005:April 2005:May 2005:And then, the Summer Slump came...September 2005:October 2005:November 2005:

My Job

2005-12-27T15:25:00.000-08:00

Today's post has nothing to do with food, but since this is my blog, I'm going to talk about whatever is on my mind. It hasn't been food lately...I started out in science as a wide-eyed girl full of curiosity. Genetics with its complicated logic and mathematical puzzles fascinated me. I went to graduate school to further understand and learn what we are made of - our genes - and how disease

Merry Xmas!

2005-12-25T15:24:00.000-08:00

No pictures today, since I can't figure out how to get my laptop connected to the network over at the Mogurin's place... Xmas dinner was wonderful with an organic turkey and lots of goodies. Xmas meals are so decadent - fit for a celebration. With a beautiful tree, peaceful Xmas music, and lots of holiday cheer, it really is everything an end-of-the-year celebration out to be. I'll have a

Zzzzz.

2005-12-23T01:59:00.000-08:00

I'm sick. It's Xmas. I'm sick...And all I have energy for? ...Hmmmm...

A little more chestnut love from Japan

2005-12-20T13:37:00.000-08:00

Somehow I always manage to get myself sick before big events and holidays... Here am I with Christmas only a few days away feeling quite crappy... Sniff.Anyway, Japan has a long tradition of cute, miniture works of art. Recently, there has been an explosion of miniature plastic food - a whole meals that fits on a place mat measuring less than 5 cm (<2 inches!). Clicking on the photos over at

Recent news and a little chestnut love from Japan

2005-12-18T17:57:00.000-08:00

As Uchipu hinted in the comments section, I picked up a new addiction... I spent most of the weekend doing nothing but playing and trying to learn a new world... Dangerously addictive. I'm trying to be a cook in the game too, but it turned out to be much more difficult than cooking in real life. I'm such a creative mix-this, mix-that kind of cook that having recipes make cooking a whole lot

Fusing Spaghetti Natto Style

2005-12-14T18:04:00.000-08:00

I've been doing some wacky things with spaghetti recently. Spaghetti in my kitchen is no longer Italian or even American. It's ...borderless. Fusion to the max. On the coat tails of the successful curry spaghetti (which is now a standard dish in my dinner rotation), I've been exploring different kinds of sauces. My most recent victory was the Natto Spaghetti.Oh my goodness, this was so

A Menu for Hope II

2005-12-13T22:08:00.000-08:00

I am a very fortunate person. I live a very plentiful life, often bordering on gluttony, and my last week of pure debauchery definitely left me feeling like I had to find ways to give back what I can...Pim of Chez Pim has given me the perfect opportunity to participate in a extremely worthwhile cause to which I can contribute something that means a lot to me - A Menu for Hope. Pim has organized

Almost back to normal...

2005-12-13T00:12:00.000-08:00

Tonight was my last evening with my aunt after a week-long visit. I feel like a duck raised for foie gras. Seriously. Let's see if I can get back to my normal routine starting tomorrow...In the mean time, check out Pim's Menu for Hope II - an online raffle of wonderful things from a world-wide collection of food bloggers. If you ever wondered about what it takes to make sushi at home or was

A week of absence!

2005-12-11T10:50:00.000-08:00

Oh, my, it's been a whole week since I last updated my blog! I completely dropped all of my regular life routine this week, running around and generally feeling tired from all of the activity when not running around...I'm still sitting in Tahoe with a cup of tea to nurse my tired body. Accompaning here is a yummy chestnut treat my aunt brought me from Japan. More on that later....

When life gets in the way of blogging...

2005-12-04T23:58:00.000-08:00

I've been so busy with work, life, and all sorts of holiday events and what-nots, I haven't been able to participate in the wonderful food blogging events - I missed the IMBB/SHF Cookie Exchange, Paper Chef, and all the other fun... Oh well, maybe next year.This coming week is going to be a nightmare for me in terms of scheduling. My aunt is visiting from Japan - which is great, because she's

My Childhood Favorite: Chiroru Choco

2005-12-02T06:55:00.000-08:00

I am a very lucky girl. I have so many wonderful friends.Today's post is a treat that came to me unexpectedly. My lovely friend, Chris, sent these over to me via a mutual friend with whom I was having dinner, even though these are precious, limited-quantity treats flown all the way from Japan. Straight from Japan, these bite-size pieces of pseudo-chocolate are a new member of the 'Chiroru

I guess this is Japanese?

2005-11-30T22:16:00.000-08:00

It's interesting how there are so many ingredients in Japan that I have yet to sample, many of which are available in the US. I find myself eating new ingredients and foods from Japan for the first time in the US...At Bobby and Margaret's dinner party, I encountered yet another foreign Japanese ingredient - murasaki imo, literally translated to its English name, the purple potato, aka Hawaiian

Bobby's Beef

2005-11-30T06:21:00.000-08:00

I'm a very shy person. Really. When I first started hanging out with the Mogurin in college, one of his friends said to him, "Alice?! She's the most unfriendly girl in school!" or something in that line. I've since become a little bit more social, but down deep, I'm still a shy person.So, it was with some timidness that I ventured over to Bobby and Margaret's house. I was a house guest there