FOODSTORY

3 steps to make sukiyaki. I don’t always cook sukiyaki on the dining table. This is a pre-made pot for two servings I often make. 1- Pour sukiyaki sauce in the pot. Then place your ingredients in the pot, tightly packed as shown in photo 1. 2- start cooking over strong heat until the beef is half cooked. Then remove the beef and keep simmering with the rest of the pot, covered. I like Japanese leek/negi to be very soft and soaked with sauce. (I usually turn off heat and l...eave it for a while before step 3.) 3- Place the beef back in the pot and simmer another minute or two. Then add eggs. Don’t over cook the eggs. Voila! 1 #### # #japanesefood #washoku #sukiyaki #wagyu #beef

Happy new year! Best wishes we can start traveling freely and peacefully in 2021!

I had a great time speaking with Elle Charisse about Japanese language, culture & foods. Her podcast #37 episode is about learning Japanese! It was an-hour long talk we covered about Japanese language education, Japanese restaurants and foods in U.S., some food history and more! https://speakingtonguespodcast.com/

We had planned our 8th annual autumn festivals & culinary tour this week in Gifu. Sadly, because of the current pandemic, we had to postpone. But here is the first day of our would-be itinerary: -Meet at JR Nagoya Station. -Take a highway bus to Seki, Gifu -Lunch at a locally renowned unagi / grilled eel restaurant... -Check in at our residence and walk over to the local supermarket. Shop for some recipe ingredients and sake to bring on our boat ride in the evening. -After making some dishes to munch with sake on the boat, we’ll head over to the Nagara river site where we’ll take a boat. -Light ayu dinner at Cormorant birds fisherman’s historical residence -Boat ride and fishing demonstration while sipping local sake At one point I thought I would get tired of repeating the same tour every year. But what I found instead was that each year was uniquely different because of the unique mix of people who joined each time out. I truly enjoy meeting with fellow travelers, and helping them make travel discoveries and learn food stories that I’m so passionate about: why and how we’re here to eat certain foods in such a specific way during certain seasons, or on specific days. Japanese people have particular and intriguing culinary rituals. I’ve also learned I can’t impose every Japanese habit on travelers from abroad, and to be flexible and inclusive to all my guests.

https://www.youtube.com/watch?v=i0GS1zp4hgw Sharing a beginner-friendly mochi recipe. Kids can make this, too! I love the fact that I can easily make just one mochi when I crave for something sweet. Give it a try this weekend!