My friend Terri and author, Neil Gaiman
Tuesday, July 26, 2005
Visiting VIPs
Over the years at Fujimamas (the restaurant I work at)we have had some pretty cool folks stop in. And of course we believe that all our guests are VIPS… but a few days ago we had a great little visit from Sci-fi Fantasy Author Neil Gaiman… one of my best friends and political compatriot, Terri, is a big fan of Mr. Gaiman’s and when she found out he was going to be in Tokyo on a short stop over- she wrote to his assistant and offered to show him some sights in the city.
Sure enough, it all worked out, And Terri, being the terrific friend that she is, and being almost as proud of Fujimamas as I am, brought him over for an afternoon original ginger lemonade in our café area.
Neil wanted sushi for dinner, which is not our specialty so after chatting with them a bit I sent them off to see some of the famous cos-play kids at Harajuku station and then off to a popular sushi and Japanese traditional food spot that is fun for visitors. I think they enjoyed it, though over on Neil's blog he admits to being back to the hotel by 8:30! Not a late night for sure, but then this layover in Tokyo came at the end of a “round the world ticket” so he certainly deserved the rest.
The best vip’s I have met in the restaurant biz- are “real” people who have their heads screwed on right and who have not let fame or success get the better of them. Neil was like that. Easy going, easy to talk to and quite charming.
Thanks for coming by Neil. Next time you have bring the family and autograph something for us.
Thanks for bringing him by Terri- you know we love you!
By the way, you can read about the tasty Ginger lemonade that they had, in my blog may 2005 archives about three quarters of the way down the page at….
Fancy Glass in May
Sure enough, it all worked out, And Terri, being the terrific friend that she is, and being almost as proud of Fujimamas as I am, brought him over for an afternoon original ginger lemonade in our café area.
Neil wanted sushi for dinner, which is not our specialty so after chatting with them a bit I sent them off to see some of the famous cos-play kids at Harajuku station and then off to a popular sushi and Japanese traditional food spot that is fun for visitors. I think they enjoyed it, though over on Neil's blog he admits to being back to the hotel by 8:30! Not a late night for sure, but then this layover in Tokyo came at the end of a “round the world ticket” so he certainly deserved the rest.
The best vip’s I have met in the restaurant biz- are “real” people who have their heads screwed on right and who have not let fame or success get the better of them. Neil was like that. Easy going, easy to talk to and quite charming.
Thanks for coming by Neil. Next time you have bring the family and autograph something for us.
Thanks for bringing him by Terri- you know we love you!
By the way, you can read about the tasty Ginger lemonade that they had, in my blog may 2005 archives about three quarters of the way down the page at….
Fancy Glass in May
Monday, July 25, 2005
Peaches in the Summertime
One of my favorite things about summer in Japan is the peaches. These big pinkish fruits are not at all like the Georgia peaches and local North East Peaches I knew in America. The US Peaches are great for baking and eating, these Japanese peaches are not good for baking at all- but they are extremely delicious. White and pink flesh inside, much more delicate taste and so much juice. Eating one guarantees a lovely tasty mess… juice dripping down your arms, much more like the experience of eating really juicy watermelon.
Peaches are famous in Japan, from the legend of Momo-Taro the peach boy to the expensive individually wrapped peaches in the department store food boutiques, to Japanese peach tattoo icons… Our friend aaron even got obsessed with Peach juice from vending machines while he was over here visting us.
Peaches are available in Japan only from beginning/mid July to the end of August. So you have at best 6-8 weeks of peach enjoyment time. This makes me love them even more in a way as it makes them a bit more special. The photos above are of a fairly small whole peach, some can be bigger than large fuji apples… and a cut peach that we are enjoying today, on My husband’s birthday.
I would have to say, that Japanese peaches are hands down my favorite seasonal fruit in Japan.
Some interesting links
For any true science geeks…. Japanese Peach-genome mapping
A great blog post about peaches from “she who eats…"
A little info and photo on Peaches from Nagano
If you ever get a chance to try these wonderful summer treats, I highly reccommend them!
Peaches are famous in Japan, from the legend of Momo-Taro the peach boy to the expensive individually wrapped peaches in the department store food boutiques, to Japanese peach tattoo icons… Our friend aaron even got obsessed with Peach juice from vending machines while he was over here visting us.
Peaches are available in Japan only from beginning/mid July to the end of August. So you have at best 6-8 weeks of peach enjoyment time. This makes me love them even more in a way as it makes them a bit more special. The photos above are of a fairly small whole peach, some can be bigger than large fuji apples… and a cut peach that we are enjoying today, on My husband’s birthday.
I would have to say, that Japanese peaches are hands down my favorite seasonal fruit in Japan.
Some interesting links
For any true science geeks…. Japanese Peach-genome mapping
A great blog post about peaches from “she who eats…"
A little info and photo on Peaches from Nagano
If you ever get a chance to try these wonderful summer treats, I highly reccommend them!
Friday, July 22, 2005
Harry Potter a celebration in Food
While suffering from this yucky summer cold, I bought and too quickly finished the latest Harry Potter Book #6 in the series. It was wonderful and ended too quickly for me, now the long wait begins for the final book.
One of the richest things about Harry Potter books is the real world sensory touches JK Rowling brings to her stories. This extra attention to detail is what really brings Harry's world to life. And one of my long time favorite parts of that sensory world she has created- is the food.
Rowling uses food for celebration in the many feasts at Hogwarts, to show family relationships (as we see at the Dursleys' where Harry is punished with no meals or cold tinned soup), passage of time and structure to the days that pass, and characters emotional states are often portrayed through food- Like Harry or Ron being too nervous to eat before a quidditch match. Or comfort food- like chocolate being a good remedy food after an encounter with a Dementor.
Rowling also gives her world richness by the sheer variety of foods and cultural texture by some of the very "British offerings" she presents.
A list of some of the foods that HP characters consume, or create;
Yorkshire pudding, beef casserole, sprouts, Pumpkin juice, Roast beef, roast chicken, fried sausages, stew, casserole, tripe, pork chops, shepherd's pie, steak, Cornish pasties, lamb chops, sausages, bacon and steak, steak and kidney pudding, steak and kidney pie, black pudding, sandwiches (chicken and ham),bread, marshmallows and crumpets (Harry and Ron roast them over the Common room fire during the Christmas holidays), baked pumpkin, roast potatoes, jacket potatoes, boiled potatoes, mashed potatoes, chips, peas, carrots, gravy, ketchup, custard tart, mint humbugs, ice cream, apple pies, treacle tart, spotted dick, chocolate eclairs, chocolate gateau, jam doughnuts, trifle, strawberries, jelly, and rice pudding.
Breakfast - Porridge, rolls, orange juice, kippers, eggs and bacon, toast, buttered toast with jam, corn flakes.
Christmas treats:
turkey, chipolatas, thick rich gravy, cranberry sauce, turkey, Christmas pudding, eggnogg, crumpets, more trifle, and Christmas cake. And when it gets really cold in the winter, the House Elves supply teachers and students with warming stews and savoury puddings.
In Diagon Alley/ Florian Fortescue's Ice Cream Parlour, with a wide range of differently flavoured ice creams and sundaes (among them peanut butter, coconut, strawberry with and without chopped nuts)
The lunch trolley on the train and Honeydukes' sweet shop offer the following, mouth-watering articles:
Bertie Bott's Every Flavour Beans, Drooble's Best Blowing Gum, chocolate frogs, pumpkin pasties, cauldron cakes, Liquorice Wands, Pepper Imps, chocolate balls full of strawberry mousse and clotted cream, Sugar Quills, tooth flossing string mints, Jelly Slugs, nougat, coconut ice, toffees, Fizzing Whizbees, ice mice, peppermint toads, blood flavoured lollipops, Cockroach Cluster, fudge flies, Acid Pops, sherbet balls, pumpkin tart and ice creams and sundaes of various flavours.
At the Three Broomsticks, Butterbeer, Red Currant Rum, Gillywater, cherry syrup and soda with ice and umbrella and mulled mead.
And then there is of course tea
Hagrid cooks making a strange assortment of food including treacle fudge, rock cakes and bath buns, stoat sandwiches or his alleged beef casserole (containing a large talon)
As an American I never really had much exposure to trifle and the name of it always catches my eye when I read Harry Potter- they seem to have trifle and treacle tart quite often.
Here is a recipe for a classic "Proper Trifle" originally from the Sundays at the moosewood cookbook.
A Proper Trifle
Custard:
1 1/2 cups heavy cream
5 egg yolks
3 tablespoons sugar (superfine or granulated)
1 1/2 teaspoons cornstarch
Cake/Fruit layer:
5 cups pound cake pieces
or sponge cake pieces
raspberry jam
1/8 to 1/4 cup sherry
1 1/2 cups fresh or frozen raspberries
OR blackberries
1 large banana
Topping:
1/2 pint heavy cream -- whipped
1/2 cup slivered almonds -- lightly toasted
To make the custard, heat the cream in a small saucepan, taking care that it does not scorch. In the meantime, whisk the egg yolks, sugar and cornstarch in a bowl. When the cream is hot, pour it into the bowl with the egg mixture, stirring constantly. Return the custard to the saucepan and stir constantly on low heat until thickened, but do not let it boil.
Remove it from the heat and cool.
To assemble the trifle, spread the pieces of cake with a very thin layer of jam. Put the pieces in a large bowl. (Clear glass or crystal is traditional.) Sprinkle the sherry and berries over the cake and stir.
Don't bother to thaw frozen berries; there's less mess if they're frozen. Peel and thinly slice the banana. Stir it in with the cake and berries. Drizzle the custard over the top. Don't expect to cover and completely encase the cake and fruit mix.
Spread the whipped cream over the trifle. Sprinkle the almonds on top. Cover and chill for at least 4 hours.
From: "Sundays at Moosewood Restaurant"
This recipe was originally posted in Diana's Kitchen
You can read a whole essay about use of food in the Harry Potter series and some thoughts on the unhealthy eating habits of wizards at HP Lexicon
You can also see some great ideas for having a Harry Potter inspired party or tea at
I Village UK or
Amazing Moms.com
and don't forget the Trifle
One of the richest things about Harry Potter books is the real world sensory touches JK Rowling brings to her stories. This extra attention to detail is what really brings Harry's world to life. And one of my long time favorite parts of that sensory world she has created- is the food.
Rowling uses food for celebration in the many feasts at Hogwarts, to show family relationships (as we see at the Dursleys' where Harry is punished with no meals or cold tinned soup), passage of time and structure to the days that pass, and characters emotional states are often portrayed through food- Like Harry or Ron being too nervous to eat before a quidditch match. Or comfort food- like chocolate being a good remedy food after an encounter with a Dementor.
Rowling also gives her world richness by the sheer variety of foods and cultural texture by some of the very "British offerings" she presents.
A list of some of the foods that HP characters consume, or create;
Yorkshire pudding, beef casserole, sprouts, Pumpkin juice, Roast beef, roast chicken, fried sausages, stew, casserole, tripe, pork chops, shepherd's pie, steak, Cornish pasties, lamb chops, sausages, bacon and steak, steak and kidney pudding, steak and kidney pie, black pudding, sandwiches (chicken and ham),bread, marshmallows and crumpets (Harry and Ron roast them over the Common room fire during the Christmas holidays), baked pumpkin, roast potatoes, jacket potatoes, boiled potatoes, mashed potatoes, chips, peas, carrots, gravy, ketchup, custard tart, mint humbugs, ice cream, apple pies, treacle tart, spotted dick, chocolate eclairs, chocolate gateau, jam doughnuts, trifle, strawberries, jelly, and rice pudding.
Breakfast - Porridge, rolls, orange juice, kippers, eggs and bacon, toast, buttered toast with jam, corn flakes.
Christmas treats:
turkey, chipolatas, thick rich gravy, cranberry sauce, turkey, Christmas pudding, eggnogg, crumpets, more trifle, and Christmas cake. And when it gets really cold in the winter, the House Elves supply teachers and students with warming stews and savoury puddings.
In Diagon Alley/ Florian Fortescue's Ice Cream Parlour, with a wide range of differently flavoured ice creams and sundaes (among them peanut butter, coconut, strawberry with and without chopped nuts)
The lunch trolley on the train and Honeydukes' sweet shop offer the following, mouth-watering articles:
Bertie Bott's Every Flavour Beans, Drooble's Best Blowing Gum, chocolate frogs, pumpkin pasties, cauldron cakes, Liquorice Wands, Pepper Imps, chocolate balls full of strawberry mousse and clotted cream, Sugar Quills, tooth flossing string mints, Jelly Slugs, nougat, coconut ice, toffees, Fizzing Whizbees, ice mice, peppermint toads, blood flavoured lollipops, Cockroach Cluster, fudge flies, Acid Pops, sherbet balls, pumpkin tart and ice creams and sundaes of various flavours.
At the Three Broomsticks, Butterbeer, Red Currant Rum, Gillywater, cherry syrup and soda with ice and umbrella and mulled mead.
And then there is of course tea
Hagrid cooks making a strange assortment of food including treacle fudge, rock cakes and bath buns, stoat sandwiches or his alleged beef casserole (containing a large talon)
As an American I never really had much exposure to trifle and the name of it always catches my eye when I read Harry Potter- they seem to have trifle and treacle tart quite often.
Here is a recipe for a classic "Proper Trifle" originally from the Sundays at the moosewood cookbook.
A Proper Trifle
Custard:
1 1/2 cups heavy cream
5 egg yolks
3 tablespoons sugar (superfine or granulated)
1 1/2 teaspoons cornstarch
Cake/Fruit layer:
5 cups pound cake pieces
or sponge cake pieces
raspberry jam
1/8 to 1/4 cup sherry
1 1/2 cups fresh or frozen raspberries
OR blackberries
1 large banana
Topping:
1/2 pint heavy cream -- whipped
1/2 cup slivered almonds -- lightly toasted
To make the custard, heat the cream in a small saucepan, taking care that it does not scorch. In the meantime, whisk the egg yolks, sugar and cornstarch in a bowl. When the cream is hot, pour it into the bowl with the egg mixture, stirring constantly. Return the custard to the saucepan and stir constantly on low heat until thickened, but do not let it boil.
Remove it from the heat and cool.
To assemble the trifle, spread the pieces of cake with a very thin layer of jam. Put the pieces in a large bowl. (Clear glass or crystal is traditional.) Sprinkle the sherry and berries over the cake and stir.
Don't bother to thaw frozen berries; there's less mess if they're frozen. Peel and thinly slice the banana. Stir it in with the cake and berries. Drizzle the custard over the top. Don't expect to cover and completely encase the cake and fruit mix.
Spread the whipped cream over the trifle. Sprinkle the almonds on top. Cover and chill for at least 4 hours.
From: "Sundays at Moosewood Restaurant"
This recipe was originally posted in Diana's Kitchen
You can read a whole essay about use of food in the Harry Potter series and some thoughts on the unhealthy eating habits of wizards at HP Lexicon
You can also see some great ideas for having a Harry Potter inspired party or tea at
I Village UK or
Amazing Moms.com
and don't forget the Trifle
Thursday, July 21, 2005
Favorite food movies…
I have a summer cold right now, so food adventures of late have consisted of mango juice, soup and toast. So since I’ve been resting at home watching videos- it looks like a good time to write something about food films.
I have four favorites, the first three are definitely food films, the last one has some great food elements but perhaps not everyone would classify it as a food flick.
The first and by far the best is the film Big Night, made in 1996 directed by Campbell Scott and Stanley Tucci. This movie was amazing, and the last 10 minutes never fail to make me crave a simple omelet. This is a fantastic homage to the chef as artist. And it is funny, sad, and beautiful.
The second favorite on my list is considered the penultimate food film Babette’s Feast.
This is a small story, and one of the most gorgeous food movies ever made. Made in 1987 in denmark. It is simple, deep and rich.
Number 3 is another foreign film- Eat Drink Man Woman (Yin shi nan nu in Chinese) This is about romance, family and yes food. It cannot be described in simple terms but just the opening credit sequence is one of the best pieces of food film footage I have ever seen. This one is a must see if you have not yet seen it. Directed and written by Ang Lee.
And the fourth is a small Canadian film Double Happiness- starring Sandra Oh. This is not technically a food film, but the sweet buns for Dad Li are one of the most memorable parts of this film to me and comes to represent the relationship between father and daughter, between generations and across cultures.
This is the top four for me… And then tonight I watched Super Size Me – which is a food film that does NOT celebrate food- love of life- and happiness. It documents a man eating nothing but MacDonald’s for 30 days… everything that is not about a celebration of food… We need to come back from this kind of insanity… food should be a part of Life’s celebration and we are instead becoming a part/product of a culture of fast food that is killing us, and our kids.
The best thing about food films – good ones- is that it reminds us that food can feed our souls, bring us together, share love and kindness with our families and friends. And a socially conscious film like Super Size Me Can remind us that we have the power as consumers to make choices… food that brings us together, Slow Food that supports local communities and traditions and makes us happy and healthy or …. ????? I know what my choice is.
I would love to hear comments and reccomendations of other food films... share anyone?
I have four favorites, the first three are definitely food films, the last one has some great food elements but perhaps not everyone would classify it as a food flick.
The first and by far the best is the film Big Night, made in 1996 directed by Campbell Scott and Stanley Tucci. This movie was amazing, and the last 10 minutes never fail to make me crave a simple omelet. This is a fantastic homage to the chef as artist. And it is funny, sad, and beautiful.
The second favorite on my list is considered the penultimate food film Babette’s Feast.
This is a small story, and one of the most gorgeous food movies ever made. Made in 1987 in denmark. It is simple, deep and rich.
Number 3 is another foreign film- Eat Drink Man Woman (Yin shi nan nu in Chinese) This is about romance, family and yes food. It cannot be described in simple terms but just the opening credit sequence is one of the best pieces of food film footage I have ever seen. This one is a must see if you have not yet seen it. Directed and written by Ang Lee.
And the fourth is a small Canadian film Double Happiness- starring Sandra Oh. This is not technically a food film, but the sweet buns for Dad Li are one of the most memorable parts of this film to me and comes to represent the relationship between father and daughter, between generations and across cultures.
This is the top four for me… And then tonight I watched Super Size Me – which is a food film that does NOT celebrate food- love of life- and happiness. It documents a man eating nothing but MacDonald’s for 30 days… everything that is not about a celebration of food… We need to come back from this kind of insanity… food should be a part of Life’s celebration and we are instead becoming a part/product of a culture of fast food that is killing us, and our kids.
The best thing about food films – good ones- is that it reminds us that food can feed our souls, bring us together, share love and kindness with our families and friends. And a socially conscious film like Super Size Me Can remind us that we have the power as consumers to make choices… food that brings us together, Slow Food that supports local communities and traditions and makes us happy and healthy or …. ????? I know what my choice is.
I would love to hear comments and reccomendations of other food films... share anyone?
Sunday, July 10, 2005
life is a bowl of cherries
More reflections from my trip back to Pennsylvania. One of the things that was a great part of my trip was finding so many great food markets, roadside stands, and local producers. Between my mom’s place in Northumberland and Lewisburg is Dries Orchard and Market… lots of fresh local grown apples, and other produce. What inspired me on this visit was the locally grown cherries! Dark and juicy. I bought a pint container and shared them with mom, her roommate and ate quite a few myself.
They were excellent. And a wonderful early summer treat. Cherries like this in Japan would be about 9.00 $ USA (about 900 yen)… so needless to say, I felt like I had found quite a bargain. Some are even worse, Like this story... Japan Today - News - Yamagata farmer ships premium cherries worth Y1,000 apiece
At Dries I also brought some home made fruit spreads in tiny glass jars to take back to Tokyo as gifts for my friends and co-workers and of course some for me and my husband to enjoy on morning toast.
Over on 101 Cookbooks today there was a great post about Batch’s Cherries from Washington state… they sounded sublime. And I copied down the ice cream recipe in my "too be tried someday folder-" though I think I will wait till I am somewhere where I can get Cherries for less than 9.00 a box.
Dries Orchards
Sunbury-Northumberland county
570-286-6723
apples, peaches, nectarines, pears, grapes, cherries
They were excellent. And a wonderful early summer treat. Cherries like this in Japan would be about 9.00 $ USA (about 900 yen)… so needless to say, I felt like I had found quite a bargain. Some are even worse, Like this story... Japan Today - News - Yamagata farmer ships premium cherries worth Y1,000 apiece
At Dries I also brought some home made fruit spreads in tiny glass jars to take back to Tokyo as gifts for my friends and co-workers and of course some for me and my husband to enjoy on morning toast.
Over on 101 Cookbooks today there was a great post about Batch’s Cherries from Washington state… they sounded sublime. And I copied down the ice cream recipe in my "too be tried someday folder-" though I think I will wait till I am somewhere where I can get Cherries for less than 9.00 a box.
Dries Orchards
Sunbury-Northumberland county
570-286-6723
apples, peaches, nectarines, pears, grapes, cherries
Tuesday, July 05, 2005
special-TEA- tuesday
Well, I just bought about a kilo of English Breakfast tea from the tea provider that we use at Fujimamas, for home use. Now the question is where do I store so much tea so that it can be used over the next 6 mons. ? Debate raged in the casa de shannon tea household. And it got split into two glad ziplock backs and put into the freezer drawer of our fridge. A nice dark, little use space... but obviously very cold.
then this morning in my mail box. Low and behold, the answer came from some other tea-drinker's same dilema. My TEA MUSE newsletter came from Adagio Teas and this month's letter from MR. TEA set things straight.
******************************************************
Dear Mrs. Frigidaire,
Before I get to your (excellent) question, I must take this opportunity to clear up some confusion that seems to have arisen. When perusing my many (excellent) questions and assorted fan emails, I've been noticing a disturbing trend.
Supposedly, there is there is another "celebrity" out there posing as me. To clear a few things up: no, I do not have a mohawk. I once had a fairly bad haircut, but it grew out. I do enjoy gold, as long as it is in the form of Golden Monkey tea. Finally, I've never gotten into fisticuffs with Sylvester Stallone. And I pity the poor fool that does -- he's quite a fighter!
Answer: The best way to keep tea fresh is by putting it in a dark, dry space (like your cupboard, etc.), kept as air-tight as possible. This should maintain freshness up to one year (a little less for green and white teas). I do not recommend putting in the freezer, in that it will add moisture to the tea leaves, greatly reducing the flavor.
Keeping it fresh,
Mr. Tea
Lover, not a fighter
**********************************************
so time to make some space in the shannon cupboard!
then this morning in my mail box. Low and behold, the answer came from some other tea-drinker's same dilema. My TEA MUSE newsletter came from Adagio Teas and this month's letter from MR. TEA set things straight.
******************************************************
Dear Mrs. Frigidaire,
Before I get to your (excellent) question, I must take this opportunity to clear up some confusion that seems to have arisen. When perusing my many (excellent) questions and assorted fan emails, I've been noticing a disturbing trend.
Supposedly, there is there is another "celebrity" out there posing as me. To clear a few things up: no, I do not have a mohawk. I once had a fairly bad haircut, but it grew out. I do enjoy gold, as long as it is in the form of Golden Monkey tea. Finally, I've never gotten into fisticuffs with Sylvester Stallone. And I pity the poor fool that does -- he's quite a fighter!
Answer: The best way to keep tea fresh is by putting it in a dark, dry space (like your cupboard, etc.), kept as air-tight as possible. This should maintain freshness up to one year (a little less for green and white teas). I do not recommend putting in the freezer, in that it will add moisture to the tea leaves, greatly reducing the flavor.
Keeping it fresh,
Mr. Tea
Lover, not a fighter
**********************************************
so time to make some space in the shannon cupboard!
Saturday, July 02, 2005
Tried and true.
The restaurant I work in, as you know, is called Fujimamas. It is asian fusion with a creative and original menu by our executive chef and the restaurant owner, Mark Vann.
I have been eating fujimamas food for 6 going on 7 years. Long before I worked here I was a devoted customer. One of my favorite things- for all these years, has been Fujimamas Shrimp Fried Rice.
The basic ingredients are egg, shrimp, rice, basil and chilis. The basil is really one of the magic parts of this dish. Plus it just looks gorgeous. Living in Asia, as we do, my husband and I have tried a lot of Fried Rice or yakimeishi as it is known in Japanese… But none compare to Mark’s recipe.
Yemi, one of our women in the kitchen often makes it a little hotter- more chilis and on a Friday night with a tropical cocktail, nothing is better!
If I ever make it out on my own to start a restaurant, I am sure that for years to come, I will remember and miss Fujimamas Fried Rice. When you are in Tokyo… come by and order some of our great seafood and meat dishes, and then round it out with our Shrimp, Egg and Basil Fried Rice. You will be glad you did.
I have been eating fujimamas food for 6 going on 7 years. Long before I worked here I was a devoted customer. One of my favorite things- for all these years, has been Fujimamas Shrimp Fried Rice.
The basic ingredients are egg, shrimp, rice, basil and chilis. The basil is really one of the magic parts of this dish. Plus it just looks gorgeous. Living in Asia, as we do, my husband and I have tried a lot of Fried Rice or yakimeishi as it is known in Japanese… But none compare to Mark’s recipe.
Yemi, one of our women in the kitchen often makes it a little hotter- more chilis and on a Friday night with a tropical cocktail, nothing is better!
If I ever make it out on my own to start a restaurant, I am sure that for years to come, I will remember and miss Fujimamas Fried Rice. When you are in Tokyo… come by and order some of our great seafood and meat dishes, and then round it out with our Shrimp, Egg and Basil Fried Rice. You will be glad you did.
Saturday, June 25, 2005
Fancy Glass RR - Elizabeth's An American Bistro
Had a wonderful early birthday with my mother tonight. We went to a restaurant in Lewisburg PA.
Elizabeth’s Bistro. So creative, and inspired. Terrific menu, professional service, what a surprise. Elizabeth’s is in a college town (Bucknell University) It is on a quaint main street with charming boutiques, a book store, and antique stores.
We went to our reservation early, about 6:30. Were seated promptly in a beautiful window seat. I started with a glass of Hogue Cellars Riesling, and a glass of sparkling water. For an opening course, I had the special of the day, a crab cake on a bed of baby lettuce, corn salsa, and topped with a mustard and garlic aioli. My mother had a cream of mushroom soup. Her main was scallops on potato corn pancakes with cucumber sauce, and fresh early summer cucumbers and tomatoes. And I had Lamb Chops, with a pistachio crust, and berry and apricot sauces. For dessert they brought a glorious dessert tray- all baked on premise- too many choices, but we finally decided and we finished up sharing a strawberry and rhubarb cobbler with homemade ice cream.
Everything was prepared to perfection. The only down side was my cappuccino which was not good at all… but such a small thing could not mar such a fabulous food evening.
A few other highlights:
Lots of local produce, organic foods and Slow Food on the menu
Creative Bar menu selection including some delcious-sounding orginal cocktails
Over 100 wines winning them a wine spectator magazine award for excellence
Special tapas menu and other seasonal creative ideas
Clean and elegant
Fancy Glass RR (restaurant review) 1-5 (five being fantastic)
Food- 5- delicious, creative, and perfectly prepared
Atmosphere- 3.5 – beautiful but all the heavy fabrics really felt wintery to me. If it were my place I would change the table cloths and napkins to reflect the seasons a bit more. But it was charming, and the flowers on each table were lovely.
Service- 4- very professional, a few more touches could take them easily to a 5. The service was good, but not exceptional like the food. Could easily get there.
Dessert- 5- the cobbler was wonderful, fresh berries, piping hot inside with the vanilla ice cream on top. Simply Perfect.
Would I go Again! Certainly--- I plan on taking my husband when we next come to visit my mother. Very worth repeat visits. I saw on their website that they also do special events, cooking classes and catering. Sounds like the perfect place to return to.
Elizabeth’s An American Bistro
412 Market Street
Lewisburg, PA 17837
Elizabeth’s Bistro. So creative, and inspired. Terrific menu, professional service, what a surprise. Elizabeth’s is in a college town (Bucknell University) It is on a quaint main street with charming boutiques, a book store, and antique stores.
We went to our reservation early, about 6:30. Were seated promptly in a beautiful window seat. I started with a glass of Hogue Cellars Riesling, and a glass of sparkling water. For an opening course, I had the special of the day, a crab cake on a bed of baby lettuce, corn salsa, and topped with a mustard and garlic aioli. My mother had a cream of mushroom soup. Her main was scallops on potato corn pancakes with cucumber sauce, and fresh early summer cucumbers and tomatoes. And I had Lamb Chops, with a pistachio crust, and berry and apricot sauces. For dessert they brought a glorious dessert tray- all baked on premise- too many choices, but we finally decided and we finished up sharing a strawberry and rhubarb cobbler with homemade ice cream.
Everything was prepared to perfection. The only down side was my cappuccino which was not good at all… but such a small thing could not mar such a fabulous food evening.
A few other highlights:
Lots of local produce, organic foods and Slow Food on the menu
Creative Bar menu selection including some delcious-sounding orginal cocktails
Over 100 wines winning them a wine spectator magazine award for excellence
Special tapas menu and other seasonal creative ideas
Clean and elegant
Fancy Glass RR (restaurant review) 1-5 (five being fantastic)
Food- 5- delicious, creative, and perfectly prepared
Atmosphere- 3.5 – beautiful but all the heavy fabrics really felt wintery to me. If it were my place I would change the table cloths and napkins to reflect the seasons a bit more. But it was charming, and the flowers on each table were lovely.
Service- 4- very professional, a few more touches could take them easily to a 5. The service was good, but not exceptional like the food. Could easily get there.
Dessert- 5- the cobbler was wonderful, fresh berries, piping hot inside with the vanilla ice cream on top. Simply Perfect.
Would I go Again! Certainly--- I plan on taking my husband when we next come to visit my mother. Very worth repeat visits. I saw on their website that they also do special events, cooking classes and catering. Sounds like the perfect place to return to.
Elizabeth’s An American Bistro
412 Market Street
Lewisburg, PA 17837
Fish Sandwiches at the fence!
Sorry for the long silence on the fancy glass.
I have been traveling and gathering stories… Right now, I am visiting family in Central Pennsylvania. My mom lives in a quaint little town called Northumberland. Joseph Priestly settled here from England and this is where he discovered oxygen.
I haven’t been home in a while, and I am really enjoying the green trees, sounds of the birds, he gorgeous flowers and gardens, and the slow pace. Out on lots of local food adventures too.
One of our favorite places to go for years and years was a little place called “THE FENCE” it is along the Susquehanna river and is one of the rare carside dining and outdoor 50’s style dining left. It is right at river’s edge, and serves great fish, scallops and shrimp. In sandwiches, in baskets with home cut fries. Very all-American. So yesterday while my mother was at class (she is taking a science course for teachers) I took myself out to the fence. What a treat. I had the homemade fish sandwich. Not store bought frozen patties for these folks! Light flaky white fish on a roll. Home cut homemade fries, and lots of tasty cold beverages. I opted for Pepsi, but was tempted by the lemonade. (caffeine addict that I am, I went for bubbles with caffeine) Very good, nice service, fun atmosphere. Oldies station on the radio, which I did not love, but which was appropriate for the surroundings. Altogether a fun place to go for lunch. One of the best parts is the gaggle of Canadian geese that hang out just below the restaurant. Very beautiful. Nice local joint, no big corporate feel.
We should all cherish these kinds of places and go out and support them whenever we can! More pictures below!
I have been traveling and gathering stories… Right now, I am visiting family in Central Pennsylvania. My mom lives in a quaint little town called Northumberland. Joseph Priestly settled here from England and this is where he discovered oxygen.
I haven’t been home in a while, and I am really enjoying the green trees, sounds of the birds, he gorgeous flowers and gardens, and the slow pace. Out on lots of local food adventures too.
One of our favorite places to go for years and years was a little place called “THE FENCE” it is along the Susquehanna river and is one of the rare carside dining and outdoor 50’s style dining left. It is right at river’s edge, and serves great fish, scallops and shrimp. In sandwiches, in baskets with home cut fries. Very all-American. So yesterday while my mother was at class (she is taking a science course for teachers) I took myself out to the fence. What a treat. I had the homemade fish sandwich. Not store bought frozen patties for these folks! Light flaky white fish on a roll. Home cut homemade fries, and lots of tasty cold beverages. I opted for Pepsi, but was tempted by the lemonade. (caffeine addict that I am, I went for bubbles with caffeine) Very good, nice service, fun atmosphere. Oldies station on the radio, which I did not love, but which was appropriate for the surroundings. Altogether a fun place to go for lunch. One of the best parts is the gaggle of Canadian geese that hang out just below the restaurant. Very beautiful. Nice local joint, no big corporate feel.
We should all cherish these kinds of places and go out and support them whenever we can! More pictures below!
Saturday, June 11, 2005
Fancy Glass RR- Kuro Hitsuji
Kuro Hitsuji Nakamenguro, Tokyo (Black Sheep…restaurant review)
There is a new Mongolian barbeque place in the neighborhood. Simple and wonderful concept. It is called Kuro Hitsuji which means "black sheep" in Japanese. It is a simple menu and basically everyone orders the “Ghengis Kahn set.” Which for 1000 yen roughly 10$ usa gets you great onions, sprouts, okura and lots of tasty mutton to grill right at your table.
When you sit down and order the grill guy brings you your own little dome shaped grill filled with sumi, or high quality Japanese wood charcoal. It is hot and ready to go. They help you out by putting the veggies on the top to flavor the grill and then push them down to the sides in a circle. Then you start to grill the meat right at the table yourself. Participatory cooking is a huge thing in Japanese culture. There are all kinds of dishes that are prepared, cooked and shared at table. A few examples are okonomiyaki, some yakitori, sukiyaki, shabu shabu,
yakiniku, nabe and many more- So this style fits right in and this place is already a hit, often with long lines and waits of about an hour. With a cold mug of draft beer, or in my case a cold coke this grilled meat and veggies experience was an excellent way to wind down after work. It would be great for a big party of friends too.
The dessert of choice at the black sheep is Soft Serve ice cream, in a cone but brought to your table in a little Russian/ Mongolian looking tin holder. Very cute. Very tasty. I rolled home after, full and satisfied. (and if you don’t count the ice cream this was an extremely low carb dinner)
Review on a scale of 1-5 (5 being fantastic)
Atmosphere- 4 - simple warehouse style atmosphere. You come out smelling like grilled meat, but the use of vents, glass and stainless is actually really effective and fun. A little loud, but fun.
Food- 5- For what this concept is, I couldn’t have hoped for more! Delicious, and great value.
Service- 4.5 – fun, friendly and professional. (though the cashier was new and a bit of an airhead)
Dessert- 5 – ice cream is the perfect dessert after grilled mutton, trust me on this! It was just perfect. No flavors though, just nice plain vanilla.
Will we go back? Absolutely.
There is a new Mongolian barbeque place in the neighborhood. Simple and wonderful concept. It is called Kuro Hitsuji which means "black sheep" in Japanese. It is a simple menu and basically everyone orders the “Ghengis Kahn set.” Which for 1000 yen roughly 10$ usa gets you great onions, sprouts, okura and lots of tasty mutton to grill right at your table.
When you sit down and order the grill guy brings you your own little dome shaped grill filled with sumi, or high quality Japanese wood charcoal. It is hot and ready to go. They help you out by putting the veggies on the top to flavor the grill and then push them down to the sides in a circle. Then you start to grill the meat right at the table yourself. Participatory cooking is a huge thing in Japanese culture. There are all kinds of dishes that are prepared, cooked and shared at table. A few examples are okonomiyaki, some yakitori, sukiyaki, shabu shabu,
yakiniku, nabe and many more- So this style fits right in and this place is already a hit, often with long lines and waits of about an hour. With a cold mug of draft beer, or in my case a cold coke this grilled meat and veggies experience was an excellent way to wind down after work. It would be great for a big party of friends too.
The dessert of choice at the black sheep is Soft Serve ice cream, in a cone but brought to your table in a little Russian/ Mongolian looking tin holder. Very cute. Very tasty. I rolled home after, full and satisfied. (and if you don’t count the ice cream this was an extremely low carb dinner)
Review on a scale of 1-5 (5 being fantastic)
Atmosphere- 4 - simple warehouse style atmosphere. You come out smelling like grilled meat, but the use of vents, glass and stainless is actually really effective and fun. A little loud, but fun.
Food- 5- For what this concept is, I couldn’t have hoped for more! Delicious, and great value.
Service- 4.5 – fun, friendly and professional. (though the cashier was new and a bit of an airhead)
Dessert- 5 – ice cream is the perfect dessert after grilled mutton, trust me on this! It was just perfect. No flavors though, just nice plain vanilla.
Will we go back? Absolutely.
Friday, June 10, 2005
Congrats and cake.
This is an arts-food post today. Last night I had my last class of an 8 week writing course using the Proprioceptive writing method. Pioneered by Linda Trichter Metcalf and Tobin Simon and featured in their book Writing the Mind Alive.
My class was taught in Tokyo at a wonderful art center called RBR and it is because of my teacher and this class that I felt confident enough and excited enough to get this food blog going. Something I had always wanted to do, but never was sure enough of myself to start.
So last night we finished the introductory course. There were 8 women in my class and I am so thankful for what I have learned from the teacher and all the other class members!
What better way to celebrate than with CAKE- and rich thick chocolate cake at that! We finished our last writing – sharing period in between forkfuls of yummy chocolatey goodness. If you want to celebrate with your own chocolate cake there are lots of great recipes here
The 2nd level class starts in September, I am eagerly looking forward to it, and wondering what food to share next time around.
So here’s to all the fabulous women in my class.
Thank you Angela, Hinako, Midori, Ellen, Marianne, Lia, Fiona, Christina, and Sylvia. I will treasure the memories I have of this class and look forward to reading everyone’s writing over cake and tea in the future.
My class was taught in Tokyo at a wonderful art center called RBR and it is because of my teacher and this class that I felt confident enough and excited enough to get this food blog going. Something I had always wanted to do, but never was sure enough of myself to start.
So last night we finished the introductory course. There were 8 women in my class and I am so thankful for what I have learned from the teacher and all the other class members!
What better way to celebrate than with CAKE- and rich thick chocolate cake at that! We finished our last writing – sharing period in between forkfuls of yummy chocolatey goodness. If you want to celebrate with your own chocolate cake there are lots of great recipes here
The 2nd level class starts in September, I am eagerly looking forward to it, and wondering what food to share next time around.
So here’s to all the fabulous women in my class.
Thank you Angela, Hinako, Midori, Ellen, Marianne, Lia, Fiona, Christina, and Sylvia. I will treasure the memories I have of this class and look forward to reading everyone’s writing over cake and tea in the future.
Saturday, June 04, 2005
Renee’s good bye brunch
My bartender and friend Renee, will be leaving Japan and going back to work in Australia soon, so as a thank you and a goodbye... a group of us went to the fantastic weekend brunch at the French Kitchen; at the Tokyo Grand Hyatt. Made to order omelets, light as air French toast, a cheese buffet, homemade breads, salads, cut to order fresh fruits, dessert buffet… including some amazing figs! AND your choice of a 6 main dishes. We ate until stuffed. I especially liked the little mini foie gras crostini, and having a great cheese plate with a delicious bottle of Bordeaux white.
We started off with champagne, and ended with cappuccinos, espressos etc. and in between we generally made gluttons of ourselves. Renee and I revisited the whole macaroon issue… the Grand Hyatt Chocolate ones were a big hit. We were going to smuggle some out but ended up eating tons right at our seats instead instead.
The lunch was one of those leisurely meandering meals, more than 3 hours long, with conversation coming in and out of satisfied food noises. Fun to go out with restaurant people as they notice lots of the same things I do, service style, waiter screw-ups, and kitchen antics.
One of the fabulous things in the hyatt restaurants in this hotel, is that they went with very-very-open kitchens. This one you could see fully in to. Gorgeous and extremely clean. Warm woods, great lines of chefs and cooks, in pristine whites.
A very wonderful way to spend a Saturday afternoon. I will miss Renee but glad I could share this food day with her, Nathan, Terri, & Chris. More food adventures ahead I am sure- And thanks and best wishes to Renee- may the road rise up to meet you! see you soon down under...
We started off with champagne, and ended with cappuccinos, espressos etc. and in between we generally made gluttons of ourselves. Renee and I revisited the whole macaroon issue… the Grand Hyatt Chocolate ones were a big hit. We were going to smuggle some out but ended up eating tons right at our seats instead instead.
The lunch was one of those leisurely meandering meals, more than 3 hours long, with conversation coming in and out of satisfied food noises. Fun to go out with restaurant people as they notice lots of the same things I do, service style, waiter screw-ups, and kitchen antics.
One of the fabulous things in the hyatt restaurants in this hotel, is that they went with very-very-open kitchens. This one you could see fully in to. Gorgeous and extremely clean. Warm woods, great lines of chefs and cooks, in pristine whites.
A very wonderful way to spend a Saturday afternoon. I will miss Renee but glad I could share this food day with her, Nathan, Terri, & Chris. More food adventures ahead I am sure- And thanks and best wishes to Renee- may the road rise up to meet you! see you soon down under...
Thursday, June 02, 2005
over at "she who eats"
there is a great post over at a favorite blog of mine "she who eats" talking about a japanese themed haagen daz plate in Tokyo. I love the cross overs and interesting ways that world wide products get localized.
wonderful photos and a fun set. Wish I had known about it, I would have liked to try some of their other worldwide sets as well. read the full post at She Who Eats I hope to meet this blogger around town some day, since we both live in this very interesting food city!
wonderful photos and a fun set. Wish I had known about it, I would have liked to try some of their other worldwide sets as well. read the full post at She Who Eats I hope to meet this blogger around town some day, since we both live in this very interesting food city!
in hommage of waffles
Due to having only one waffle iron our restaurant at this time, our brief love affair of brunch waffles has ended. We are still doing the glorious chocolate waffle for dessert but have ended the weekly waffle specials… we have other wonderful brunch carbs, like perfect pancakes, and tropical coconut French toast, but I just thought I would post about this last fantastic strawberry waffle that I had before getting cut off!
So in my world fruit waffles are the only way to go. There is no exception. Real waffles have fruit, end of story.
The picture above was my very yummy Saturday strawberry waffle.
Fresh berries, whipped cream, syrup- piping hot. With strawberries also in the batter.
Folks over at crispy waffle have some great waffles and food thoughts
Crispy Waffle.com
and bead and breakfast.com has great waffle recipes that you can try at home.
B&B Waffle Recipes
And now for more waffle facts than you would ever need to know or believe
THE HISTORY OF THE WAFFLE
In ancient times, the Greeks cooked very flat cakes between two hot metal plates. This method of cooking continued throughout the Middle Ages by the obloyeurs who made all sorts of oublies that were flat or rolled into horn shapes.
1200s: The oublie became the waffle when a craftsman had the idea of forging some cooking plates reproducing the characteristic pattern of honeycombs that at the time were called gaufres (from the Old French "wafla.").
1620: The Mayflower Pilgrims spent time in Holland before their journey in 1620. It was the Dutch "wafel" that they brought with them that became our waffles.
1735: The word "waffle" first appeared in English print. By the end of the 1700s, waffle parties were a popular form of entertainment.
1789: Thomas Jefferson returned from France with a waffle iron, a long-handled patterned griddle that encloses the batter and gives it its characteristic crispness and shape.
1911: The first known photograph is taken of a prototype General Electric waffle iron.
1955: The first Waffle House opened in Avondale Estates, Ga. (a suburb of Atlanta, Ga.). Today, there are more than 1,300 restaurants in 24 states.
1960: Maurice Vermersch debuted the "Brussel waffle" at the Brussels World’s Fair. The Belgian restaurateur decorated these big, yeasty waffles – his wife’s special recipe – with whipped cream and strawberries.
1964: Business was so good in Brussels that Vermersch decided to head to New York for the 1964 World’s Fair. In New York, he changed the name of his concoction to the "Belgian Waffle."
2001: Waffle House Restaurants, sellers of more than 442 million waffles in its 46-year history, launches National Waffle Week – recognizing the world’s greatest concoction of flour, eggs and cream.
for some fun try some waffle hypnosis i'm getting hungry.......... must have waffles.
So in my world fruit waffles are the only way to go. There is no exception. Real waffles have fruit, end of story.
The picture above was my very yummy Saturday strawberry waffle.
Fresh berries, whipped cream, syrup- piping hot. With strawberries also in the batter.
Folks over at crispy waffle have some great waffles and food thoughts
Crispy Waffle.com
and bead and breakfast.com has great waffle recipes that you can try at home.
B&B Waffle Recipes
And now for more waffle facts than you would ever need to know or believe
THE HISTORY OF THE WAFFLE
In ancient times, the Greeks cooked very flat cakes between two hot metal plates. This method of cooking continued throughout the Middle Ages by the obloyeurs who made all sorts of oublies that were flat or rolled into horn shapes.
1200s: The oublie became the waffle when a craftsman had the idea of forging some cooking plates reproducing the characteristic pattern of honeycombs that at the time were called gaufres (from the Old French "wafla.").
1620: The Mayflower Pilgrims spent time in Holland before their journey in 1620. It was the Dutch "wafel" that they brought with them that became our waffles.
1735: The word "waffle" first appeared in English print. By the end of the 1700s, waffle parties were a popular form of entertainment.
1789: Thomas Jefferson returned from France with a waffle iron, a long-handled patterned griddle that encloses the batter and gives it its characteristic crispness and shape.
1911: The first known photograph is taken of a prototype General Electric waffle iron.
1955: The first Waffle House opened in Avondale Estates, Ga. (a suburb of Atlanta, Ga.). Today, there are more than 1,300 restaurants in 24 states.
1960: Maurice Vermersch debuted the "Brussel waffle" at the Brussels World’s Fair. The Belgian restaurateur decorated these big, yeasty waffles – his wife’s special recipe – with whipped cream and strawberries.
1964: Business was so good in Brussels that Vermersch decided to head to New York for the 1964 World’s Fair. In New York, he changed the name of his concoction to the "Belgian Waffle."
2001: Waffle House Restaurants, sellers of more than 442 million waffles in its 46-year history, launches National Waffle Week – recognizing the world’s greatest concoction of flour, eggs and cream.
for some fun try some waffle hypnosis i'm getting hungry.......... must have waffles.
chewing gum that's fun for everyone
Extria?
Japanese candy and gum has some great tortured English names. And some interesting product ideas- from Black Black, the famous gum (popular with geeks worldwide) with caffeine, to Extria, the dessert gum I was given after dinner in a yakiniku (or grilled meat barbque place last night) Extria is by Lotte a famous Japanese candy maker (their english page can be see here) that rolls out new product ideas just about every week.
Some other crazy gum names and ideas from Japan can be seen at
Engrish.com I particularly like the “Booing Aquaman” gum which is blue soda flavored…. Whatever that means.
and last but not least...Here’s another great list of 12 crazy japanese product names from over at crowndozen
Japanese candy and gum has some great tortured English names. And some interesting product ideas- from Black Black, the famous gum (popular with geeks worldwide) with caffeine, to Extria, the dessert gum I was given after dinner in a yakiniku (or grilled meat barbque place last night) Extria is by Lotte a famous Japanese candy maker (their english page can be see here) that rolls out new product ideas just about every week.
Some other crazy gum names and ideas from Japan can be seen at
Engrish.com I particularly like the “Booing Aquaman” gum which is blue soda flavored…. Whatever that means.
and last but not least...Here’s another great list of 12 crazy japanese product names from over at crowndozen
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