tag:blogger.com,1999:blog-51029849627513169842024-03-17T20:00:26.496-07:00Miss Mochi's AdventuresMiss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.comBlogger213125tag:blogger.com,1999:blog-5102984962751316984.post-18428422291062637662017-04-16T10:25:00.000-07:002017-04-18T15:31:08.312-07:00Holiday Ham Korroke<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsLrKG8bikCAg-xPzimgyOy94dpikJXQ6TF9B6PAJHESScxWhAt1w4ijds9sNqS46RrdXcqbVZc2oSAWgBennaQnezzO9k5ZzQSH67bX-Rgkuo1MLmZ6RykQnE_UQe2vw0wBME1UlRgw/s1600/15235435_10209377332444635_4544486022016002376_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsLrKG8bikCAg-xPzimgyOy94dpikJXQ6TF9B6PAJHESScxWhAt1w4ijds9sNqS46RrdXcqbVZc2oSAWgBennaQnezzO9k5ZzQSH67bX-Rgkuo1MLmZ6RykQnE_UQe2vw0wBME1UlRgw/s320/15235435_10209377332444635_4544486022016002376_o.jpg" width="319" /></a>I love korroke, but they can be pretty time consuming to make. So I find that the best time to make korokke is when you already have potatoes boiled, especially easy with leftover mashed potatoes. After all, the most time consuming and tedious part of the whole process is peeling and boiling the potatoes, mashing them, and letting them cool. Now leftover mashed potatoes often have butter or cream in them, but I found that just adds an extra creaminess to these quick croquettes.<br />
<br />
Since some of you will be soon making a holiday dinner for Easter that often includes ham, I want you to consider setting some leftover ham aside to make these!<br />
<br />
This recipe is adapted from <a href="http://missmochi.blogspot.com/2016/11/julias-korroke.html">Julia's Korroke</a>, with her secret ingredient of Lipton's onion soup mix! <br />
<br />
<a name='more'></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRzOg9QyHQ3DxQEbLWCsQT6hvDpIPBuzftWy716I_cc4Y-u6fiuSvYKoB5nCTJ8W44o64SRW4Z6iMX8THSO6GAH5V7MnDLWkbnfu29_JJjyQKOQpy4aDp8Qh23qnDf_A_QmRKkD2omMI/s1600/15167442_10209377332404634_6224343358836587767_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRzOg9QyHQ3DxQEbLWCsQT6hvDpIPBuzftWy716I_cc4Y-u6fiuSvYKoB5nCTJ8W44o64SRW4Z6iMX8THSO6GAH5V7MnDLWkbnfu29_JJjyQKOQpy4aDp8Qh23qnDf_A_QmRKkD2omMI/s320/15167442_10209377332404634_6224343358836587767_o.jpg" width="320" /></a><b>Holiday Ham Korokke </b><br />
<br />
5 cups leftover mashed potatoes<br />
1 cup leftover ham, diced<br />
1 packet of Lipton's onion soup mix*<br />
1 cups flour<br />
3 eggs beaten<br />
<div style="text-align: right;">
</div>
1 package panko (approximately 4 cups)<br />
<a href="http://missmochi.blogspot.com/2014/01/so-su.html">Okonomi sauce</a> to serve, or get creative with leftover sauces!<br />
Canola oil (or other mild oil for frying) <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCv2_Kr7NLYp2I8NxIzKeSud3P0v8agZ27DeEeiF0H5-hsC4F7pzAvtTAIq5ijkj8_ycFkNUsjRn4qMWxHCf3J2ZvaO5bhfeptX27lPOf4F8ZqYlVKT24kCuy9nQ9dJrHS54MnTJI0IWg/s1600/DSC07426.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCv2_Kr7NLYp2I8NxIzKeSud3P0v8agZ27DeEeiF0H5-hsC4F7pzAvtTAIq5ijkj8_ycFkNUsjRn4qMWxHCf3J2ZvaO5bhfeptX27lPOf4F8ZqYlVKT24kCuy9nQ9dJrHS54MnTJI0IWg/s200/DSC07426.JPG" width="200" /></a><br />
*Depending on how salty your ham and mashed potatoes are, you might want to halve the Liptons, or omit it altogether and replace with half a yellow onion, diced and cooked until translucent. <br />
<br />
To save time, I recommend whirling the ham through a food processor rather than dicing by hand. That way you can get it really small.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PEXEhzPNsMRmkORZDYWZtdktQXwCCCOJ144Qv7Z786ys9GVOZcBYJpaGhyjCmzO1ccWUXnTDsRBSAmh9TPEbk6NaY_h4wmFl25IJw287D0Z1R08SGBuwWRV79W-_2FNYuBd0uTTVHEg/s1600/DSC07435.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PEXEhzPNsMRmkORZDYWZtdktQXwCCCOJ144Qv7Z786ys9GVOZcBYJpaGhyjCmzO1ccWUXnTDsRBSAmh9TPEbk6NaY_h4wmFl25IJw287D0Z1R08SGBuwWRV79W-_2FNYuBd0uTTVHEg/s200/DSC07435.JPG" width="200" /></a><br />
Next, mix the ham, mashed potatoes, and onion soup mix together.<br />
<br />
<div style="text-align: right;">
</div>
<br />
Set up your dredging
station by putting the flour, beaten eggs, and panko crumbs in separate
bowls, and I recommend a baking sheet lined with parchment paper as a
convenient set up for your croquettes.<br />
<br />
There's no need to measure out the flour
or panko, just pour a bunch in a bowl. If you run out while dredging,
just grab some more.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYJg03JfEWTpdRntVAHx81u8JTd6fg8Kwc7riWJwM4M0xmNwjroiqvUE23E7vzg0OK0KW_VD6aznHWkMLk4SdsxrZFwp1x0jI6s5fp_grxwZUk0Y-6MjmHbhJLCbJw2RKLUsTH0xlQUA/s1600/14379707_10208770916164607_1122731617288577456_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYJg03JfEWTpdRntVAHx81u8JTd6fg8Kwc7riWJwM4M0xmNwjroiqvUE23E7vzg0OK0KW_VD6aznHWkMLk4SdsxrZFwp1x0jI6s5fp_grxwZUk0Y-6MjmHbhJLCbJw2RKLUsTH0xlQUA/s200/14379707_10208770916164607_1122731617288577456_o.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">for size reference*</td></tr>
</tbody></table>
<br />
After you're
doing setting up, use your hands to shape the croquettes roughly the
size and shape of a large egg (just a little larger than a jumbo chicken
egg).<br />
<br />
The traditional shape for korroke is a patty shape, but this
little football shape is just as delicious and the shape makes it easier to avoid
them falling apart. *the picture is actually of <a href="http://missmochi.blogspot.com/2016/11/julias-korroke.html">these croquettes</a>, that's why the meat is a little darker<br />
<br />
<div style="text-align: right;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmsYlCoziYVKqCx0z93Ru4fpzjxzFEUem3zHSQEmqURpQLnS_Gc7W5DJTGg0TY_4AdhMBkE_CyY4OJYgBZXCspQYaC9F4PyTsqAO6hdqJv4f8ScWdNu_lfKoedu8rACyzeEXuHgDU-pA/s1600/DSC07237.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmsYlCoziYVKqCx0z93Ru4fpzjxzFEUem3zHSQEmqURpQLnS_Gc7W5DJTGg0TY_4AdhMBkE_CyY4OJYgBZXCspQYaC9F4PyTsqAO6hdqJv4f8ScWdNu_lfKoedu8rACyzeEXuHgDU-pA/s200/DSC07237.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dredging station!</td></tr>
</tbody></table>
Once you're done shaping, dredge each
croquette in the following order: flour, eggs, then panko. Make sure
that each croquette is completely covered in panko. Set on the parchment
paper and continue dredging until all of them are coated, refilling
your flour, eggs, or panko as needed. <br />
<br />
Next, heat your
oil to 350°F. I like to check the temperature of the oil as I'm really
good at overfrying the first sacrificial croquette if I don't. The nice
thing about croquettes is that you don't have to worry about them
cooking all the way through because they are already cooked inside!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xwzPMi-P60bWNuHu2MeZJ58ZDxDb0EBHVANG0tmtmC3tsrPsQc1snWnMnHc6BqrD-EFVSCTsyCbTkpuu_mGneMGKg2muUacLipp7DPCfGubtvqqUaNaVZ0fROAXIIwGng5YgaTu5cWw/s1600/14424850_10208770919724696_5972188882197757715_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xwzPMi-P60bWNuHu2MeZJ58ZDxDb0EBHVANG0tmtmC3tsrPsQc1snWnMnHc6BqrD-EFVSCTsyCbTkpuu_mGneMGKg2muUacLipp7DPCfGubtvqqUaNaVZ0fROAXIIwGng5YgaTu5cWw/s200/14424850_10208770919724696_5972188882197757715_o.jpg" width="198" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">all ready to fry!</td></tr>
</tbody></table>
<br />
I normally deep fry these with deep enough oil that they can be completely submerged so you get a uniform golden brown crust. <br />
<br />
<div style="text-align: right;">
</div>
Just fry until golden brown and drain on a paper towel lined plate.<br />
<br />
Serve piping hot with the okonomi sauce!<br />
<br />
Some other dip ideas: cranberry sauce, leftover glaze from your ham, honey mustard, or whatever tickles your fancy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCXZsKnhcV4hN-m2Uxj_r9BJhQL2NJC85Na5FUgpoucby_EMhBgpU_6onPPRF6iRS2USk3u09pi3M1S733SYNp2j8pPgrBYeInqItLSodoped3Aa0ywVyRiV96JSyu0SoIthAhj-OiSM/s1600/15250782_10209377332364633_4037344296277402639_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCXZsKnhcV4hN-m2Uxj_r9BJhQL2NJC85Na5FUgpoucby_EMhBgpU_6onPPRF6iRS2USk3u09pi3M1S733SYNp2j8pPgrBYeInqItLSodoped3Aa0ywVyRiV96JSyu0SoIthAhj-OiSM/s320/15250782_10209377332364633_4037344296277402639_o.jpg" width="320" /></a></div>
See Also:<br />
<a href="http://missmochi.blogspot.com/2016/11/turkey-mole-stacked-enchiladas.html">Turkey Mole Stacked Enchiladas</a><br />
<a href="http://missmochi.blogspot.com/2016/11/julias-korroke.html">Julia's Korroke </a><br />
<a href="http://missmochi.blogspot.com/2014/08/taberu-rayu-cucumbers.html">Taberu Rayu Cucumbers </a>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com2tag:blogger.com,1999:blog-5102984962751316984.post-19318500231245802052017-04-13T13:35:00.000-07:002017-04-16T21:56:24.083-07:00Pink Peppercorn Lemonade Macarons<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4DT5anKVZ41P3PfdNPJOSEeUd1qLA3IoYjPlqgF5DjaYbfCof5TiuM6eQ1eZwdlyaNVArCdgjLjInVAIz1IIeLYCV_OfANS_m2Se02w1P-QIYmcAIxas5e0bk4hbNE_znS6a35wj2pA/s1600/DSC07461.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4DT5anKVZ41P3PfdNPJOSEeUd1qLA3IoYjPlqgF5DjaYbfCof5TiuM6eQ1eZwdlyaNVArCdgjLjInVAIz1IIeLYCV_OfANS_m2Se02w1P-QIYmcAIxas5e0bk4hbNE_znS6a35wj2pA/s320/DSC07461.JPG" width="320" /></a>My maternal grandfather passed away a year and a half ago.<br />
<br />
He was the one person in my family that had never criticized or questioned where I was going in life, besides my paternal grandfather. <br />
<br />
Through every drama-queen fit of histrionics, normal teenage angst--oh hell, even when I shat my pants when I was around four and started bawling, he would figuratively kick my ass and then pick me back up.<br />
<br />
When I got diagnosed with severe clinical depression at only twelve
years old, he was there for me. When I dropped out of college, he was
there for me.<br />
<br />
Even though he provided the money for my college education and my withdrawal wasted a great deal of his hard-earned money, he said nothing besides reassuring me he knew I was going to go on to do great things, no matter what, and he'd always be in my corner.<br />
<br />
His quiet, unassuming confidence in me is something I find unbearable when I'm depressed. How could I ever live up to his expectations of me? I can't even put the right words to paper (or in this less romantic digital age--fingers to keyboard) to properly describe this man, let alone accomplish anything worthwhile or lasting.<br />
<br />
My paternal grandfather passed away a couple of months ago.<br />
<a name='more'></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPh4Cz6c7WSBHIDbpEvtu1wLJfj2DhqZCLV4dGG6BKsUEU_rasGyho0fvhX0zjIpmxUFN2EYMLXhxb0A6awsvu9XqCv33Fwr2qNcWgImXTSv27eWYocbon2T1u4LTYDYFG1fFVhr6kzJA/s1600/DSC07453.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPh4Cz6c7WSBHIDbpEvtu1wLJfj2DhqZCLV4dGG6BKsUEU_rasGyho0fvhX0zjIpmxUFN2EYMLXhxb0A6awsvu9XqCv33Fwr2qNcWgImXTSv27eWYocbon2T1u4LTYDYFG1fFVhr6kzJA/s320/DSC07453.JPG" width="320" /></a>I can honestly say that I have been monumentally blessed to have not one, but multiple role models in my life. I am even more blessed that they were able to be positive influences in my life for as long as they were, and having all of my family close by, another rare blessing. Most adults my age lost their grandparents a long time ago, or weren't very close.<br />
<br />
My paternal grandfather was possibly the kindest, gentlest man I will ever know, who adored kids and having family over at his house.<br />
<br />
I'd go over to his house as a child for Sunday dinner and have a whole closet of toys waiting for me. He thrived on conversation, on family, on love and home-cooked food shared around the table. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNW8FVYAXeLIM_SdZ1lX5e1ArLrs3bsJGXMWmYTsc61-cQxlym8YssNQEVpVC6ukriLcOAkN4CG1iWZvakWtPbuyiF5Cz8yDGxK-QM4WNTh3C5e-TM4lG3nfmFdfb4cZZBbF2U-V8T88/s1600/DSC07443.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNW8FVYAXeLIM_SdZ1lX5e1ArLrs3bsJGXMWmYTsc61-cQxlym8YssNQEVpVC6ukriLcOAkN4CG1iWZvakWtPbuyiF5Cz8yDGxK-QM4WNTh3C5e-TM4lG3nfmFdfb4cZZBbF2U-V8T88/s320/DSC07443.JPG" width="320" /></a>Both of my grandfathers loved children, and not just playing with them. They wanted to know your dreams and goals, and really treated you like an individual and equal, not just a kid. I wish I had a tenth of their patience.<br />
<br />
When they passed away, I was morbidly obese, still unfinished with my education, and working an uninspiring job. My last accomplishment was graduating high school, ten years past. Unless you count not killing myself during almost a decade of soul-crushing mental illness--but that's not exactly something grandpas can brag about at the senior center over a game of pool. <br />
<br />
They won't be there to watch me walk down the aisle at my wedding. They won't be there to watch me walk up to the podium if I ever go back to school and get a damn diploma. They won't be there if I ever finally find peace with myself.<br />
<br />
Where do I go from here?<br />
<br />
What do I do with all of my regrets?<br />
<br />
Will I ever be able to look in the mirror and see what they saw?<br />
<b><br /></b>
<b>What would I do with my life if I was guaranteed not to fail?</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5RxYFwHXiseKGy5tvHPqHGc_QI2z2knwxvqQbCylQjUKYSWqlnL_6taTRtiX_xPH3fSTVKntoWN87f7Fcjw6yLdZ7WLsO-YKxKyQ7GtVRG6u8SKI2_l1ODzl6mZu4u4Uju5HIr6ZT6M/s1600/DSC07447.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5RxYFwHXiseKGy5tvHPqHGc_QI2z2knwxvqQbCylQjUKYSWqlnL_6taTRtiX_xPH3fSTVKntoWN87f7Fcjw6yLdZ7WLsO-YKxKyQ7GtVRG6u8SKI2_l1ODzl6mZu4u4Uju5HIr6ZT6M/s320/DSC07447.JPG" width="320" /></a>My entire life I've been told what I am<i> not</i> capable of: that I'm smart enough but not dedicated enough to handle the schooling to become a veterinarian, I'm too lazy for it and therefore shouldn't attempt it.<br />
<br />
I won't be competitive at a certain level of equestrian sports. I'll never be skinny, I'm not built for it. I can't pull off red hair, I should stick to blonde. Learning Japanese would be too hard for me, I should take Latin instead.<br />
<br />
<br />
I've harbored my dearest dreams and desires close to my chest, too afraid to speak them aloud as if
whispering them to the wind would cause them blow away like so many
delicate leaves.<br />
<br />
So instead I decided to make macarons, a recipe I didn't think I had the patience, skill, or tools to make. They turned out easier than I expected, less fiddly than others make them out to be. I made two batches, one after the other, to prove it wasn't a fluke. If only just to prove to myself I'm not as irreparably broken as I think I am. It may be a relatively safe start, but it's a start.<br />
<br />
<b>Pink Peppercorn Lemonade Macarons</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyA8T1EmYJlLfpyin1PzuDFsoy4eCJBkMQzlhYXXNgbR-2JiiU2A0eG1uvYkIClU7Ns1oA2S-xKQCJYs0dKjSB_tzuT-k0xkAG969b8RXrawA_uONIsPNM-mPLfYdGBfXJwjGFKII7NY/s1600/IMG_7374.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyA8T1EmYJlLfpyin1PzuDFsoy4eCJBkMQzlhYXXNgbR-2JiiU2A0eG1uvYkIClU7Ns1oA2S-xKQCJYs0dKjSB_tzuT-k0xkAG969b8RXrawA_uONIsPNM-mPLfYdGBfXJwjGFKII7NY/s320/IMG_7374.JPG" width="240" /></a><br />
7 ounces confectioner’s sugar<br />
4 ounces almond flour<br />
4 ounces egg whites, room temperature*<br />
3<span class="st" data-hveid="50" data-ved="0ahUKEwiduLeAmaLTAhXHh1QKHSyeAE0Q4EUIMjAC">½</span> ounces granulated sugar<br />
1 pinch of cream of tartar (1/8 tsp)<br />
3/4 teaspoon whole pink peppercorns <br />
Ameri Color Soft Gel Paste food coloring (electric pink)<br />
1 cup of lemon curd (store bought or make your own) <br />
<br />
*Or just not super chilly<br />
<br />
Preheat oven to 325°F.<br />
<br />
Using a rimmed baking sheet, line with parchment paper or silicone mats.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hagaGRVPobBKvERS6RFd2k2-EadXsS6IrGxYZLRt4n50fAUJsBeEf1JPjRrwIxCnUFYhpbjsGynUSnBgc7tvcvl_mRfNb-saYahjvBZS1u2sSBmK_xL7gtC3-mxlvfdiSfQ2B8FmzVE/s1600/IMG_7376.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hagaGRVPobBKvERS6RFd2k2-EadXsS6IrGxYZLRt4n50fAUJsBeEf1JPjRrwIxCnUFYhpbjsGynUSnBgc7tvcvl_mRfNb-saYahjvBZS1u2sSBmK_xL7gtC3-mxlvfdiSfQ2B8FmzVE/s320/IMG_7376.JPG" width="240" /></a>In a food processor, pulse together the powdered sugar, almond flour,
and peppercorns. Sift this mixture through a sieve into a large mixing
bowl and then set aside, discarding any large pieces of almond or
peppercone left behind in the sieve.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbYwYcc9HzF0j5uirb9MJgZYdPigL9zEGkD4uaqSRChvLjXZZ_UvqhviMtlXyASJkKAIKt-kX_-b6DHoey8Vcryu4IypwnlqBJCJU6mrxDUcBkNwUscTB0_S4PMfzUu-Z17CHGDRCwx0/s1600/IMG_7377.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbYwYcc9HzF0j5uirb9MJgZYdPigL9zEGkD4uaqSRChvLjXZZ_UvqhviMtlXyASJkKAIKt-kX_-b6DHoey8Vcryu4IypwnlqBJCJU6mrxDUcBkNwUscTB0_S4PMfzUu-Z17CHGDRCwx0/s320/IMG_7377.JPG" width="240" /></a><br />
<br />
In the bowl of a stand mixer
fitted with a wire-whip attachment, whisk together the egg whites and cream
of tartar on medium speed until foamy. Gradually add granulated sugar.
Once all sugar is incorporated, scrape down sides of bowl, add food
coloring and increase speed to high, whisking until stiff, firm, glossy
peaks form.<br />
Next, fold the egg whites into the dry ingredients a third of the
batch at a time, using a large silicone spatula to gently fold the
whites into the mixture. Once the mixture is fully incorporated, the
mixture should be smooth and shiny and the batter will ribbon smoothly
off the spatula. If it plops off the spatula in grainy chunks, gently
fold a couple more turns and try again. Don't overmix! Once it ribbons
off the spatula, stop!<br />
<br />
After the batter is ribboning, transfer to a pastry bag fitted with a 1/2-inch plain round tip and pipe 1<span class="st" data-hveid="50" data-ved="0ahUKEwiduLeAmaLTAhXHh1QKHSyeAE0Q4EUIMjAC">⅓</span>"
rounds onto the lined baking sheets. Rap or drop the sheets on your
work surface several times to release trapped air. You can also use a
toothpick to pop any big bubbles, then rap again.<br />
<br />
Let baking sheets stand at room
temperature for 45 to 60 minutes. Macarons are ready to bake when they
no longer stick to a finger when lightly touched.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7oit5APWc9sJTEZlsvpFXApuZaJvHATj9sTBKBcNcVArWHEzG4y5mxLDHt26gJ8K16YTZ-2jBW3Dihh-cJjEGysw6utPkfobdz6jc_qTH2PO3pexW8xEYvQBZlM_Xj7Wt8FxngZpguY/s1600/IMG_7386.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7oit5APWc9sJTEZlsvpFXApuZaJvHATj9sTBKBcNcVArWHEzG4y5mxLDHt26gJ8K16YTZ-2jBW3Dihh-cJjEGysw6utPkfobdz6jc_qTH2PO3pexW8xEYvQBZlM_Xj7Wt8FxngZpguY/s320/IMG_7386.JPG" width="240" /></a>Stack the baking sheet with the macarons on top of an empty baking sheet
(the baking sheet will be double layered). Bake one sheet at a time,
rotating halfway through, until macarons are crisp and firm, about 10 to
15 minutes. If the macarons start to brown, cover with aluminum foil and continue to bake.<br />
<br />
Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire
rack to cool completely before decorating.<br />
<br />
Couple similar
shaped
macarons to form a pair. Spread or pipe one cookie with lemon curd, then
top with the other cookie. You might have lemon curd leftover. Place in
a tightly sealed container in the fridge for at least 24 hours before
serving. Macarons can also be frozen for longer storage.<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuX3b1sG78y7Ht3OnPj8yP9fp3gyhyymLwg1uSsvdnV_2peU7vdbH-YxzZMVoDV7ZFcfMBXw2AOyZ-T-5uM5mz64KW826BhaEEopgDod16oMVemmLjVFHzEZmv0aIdWizXs4iyXB4_LN8/s1600/DSC07458.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuX3b1sG78y7Ht3OnPj8yP9fp3gyhyymLwg1uSsvdnV_2peU7vdbH-YxzZMVoDV7ZFcfMBXw2AOyZ-T-5uM5mz64KW826BhaEEopgDod16oMVemmLjVFHzEZmv0aIdWizXs4iyXB4_LN8/s320/DSC07458.JPG" width="320" /></a></div>
See Also:<br />
<a href="http://missmochi.blogspot.com/2012/07/grandpas-pickled-beet-eggs.html">Pickled Beet Eggs </a><br />
<a href="http://missmochi.blogspot.com/2013/09/arnold-palmer-popsicles.html">Arnold Palmer Popsicles</a><br />
<a href="http://missmochi.blogspot.com/2015/01/salted-nut-bars.html">Salted Nut Bars</a><br />
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-80808243489585715352017-02-10T16:47:00.000-08:002017-04-13T13:57:40.358-07:00So Cal-Style Taco Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodwBfJmZQNhckme3MjL03-9OCsvNE51oZOxkb9uuOhUzpqtUF_hJb_Yb2x_yX0i0G59a8qJMnVZSRS2Ga1Ix0v1bqcR5jwcCHIxIsu86b9N4ujDNF1E7dBQoa66pIVA_pKk1U3E98X_o/s1600/DSC07472.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodwBfJmZQNhckme3MjL03-9OCsvNE51oZOxkb9uuOhUzpqtUF_hJb_Yb2x_yX0i0G59a8qJMnVZSRS2Ga1Ix0v1bqcR5jwcCHIxIsu86b9N4ujDNF1E7dBQoa66pIVA_pKk1U3E98X_o/s320/DSC07472.JPG" width="320" /></a>Taco rice, also know as takoraisu (タコライス), is a bit of a strange dish.
You can trace it back to the 1980s, where outside the American military
base in Okinawa, restaurants created their own twist on Tex-Mex. Rather
than using a tortilla, rice forms the base of this dish. The easiest way
for me to describe it: taco rice is like a taco salad without the giant
tortilla bowl. I can imagine cutting out the tortillas made it easier
and cheap for the restaurants to make something filling for servicemen.<br />
<br />
This dish is so popular in Okinawa, you can even find it at chains like KFC and Yoshinoya periodically as a special item! This is probably the most famous Okinawan food outside of Japan.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCwEwlkQ_e4oyFg5Ks6vUpP_cnv8TU2DYy9TbxXmBubyRZ8kzzSCT0419PZb9vSLGrHioJP8thyphenhyphenJSwq6JSW6576UgcTSEPAkJ0mrvr6xR-cXc5merU-WedbI0lIUVn0x_0FoFrSq40Tw/s1600/DSC07477.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCwEwlkQ_e4oyFg5Ks6vUpP_cnv8TU2DYy9TbxXmBubyRZ8kzzSCT0419PZb9vSLGrHioJP8thyphenhyphenJSwq6JSW6576UgcTSEPAkJ0mrvr6xR-cXc5merU-WedbI0lIUVn0x_0FoFrSq40Tw/s320/DSC07477.JPG" width="320" /></a></div>
I love it because it makes a great dish for bentos and one-dish donburi. It also tickles me how many cultures this food passed through on its journey to invention. Tacos predate the Spanish, a truly indigenous dish of Mexico. The delicious and humble taco then jumped the border to America, who adapted it to the American palate and mass produced it with a hard shell, ground meat, and iceberg lettuce. Then it was brought to Okinawa, where the hard shell was discarded in favor of short grained rice. Mexican-American-Okinawan fusion? Nah, it's just good food, no labels needed.<br />
<br />
How do I put my spin on it? By introducing some Southern California style! I couldn't resist adding some fresh guacamole, something you wouldn't see in an Okinawan diner due to the cost of avocados, but here in Orange County, avocados are practically on every dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLC9md8-T0zySGQGjgsE5X_vE-G_ny0H7DtXbHllagsohk6KuxwhVv-YuTfDbMCw9x7GkHz5eaKyWRVJ-sIWo8l0e6hZmzluQ-n8CmEegZkuFHD7DAjf31de3VblNMqKYD6Px-5Takq_g/s1600/DSC07439.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLC9md8-T0zySGQGjgsE5X_vE-G_ny0H7DtXbHllagsohk6KuxwhVv-YuTfDbMCw9x7GkHz5eaKyWRVJ-sIWo8l0e6hZmzluQ-n8CmEegZkuFHD7DAjf31de3VblNMqKYD6Px-5Takq_g/s320/DSC07439.JPG" width="320" /></a></div>
Next, some heat! Taco rice typically is very mild, with no hot sauce at all. I couldn't help tweaking it to fit my palate, and I wanted something that made this dish quintessentially Orange County besides avocados. I grabbed a bottle of <a href="http://gringobandito.com/">Gringo Bandito</a> original hot sauce for the honor. It's made here in Orange County, and was created by the lead singer of the Offspring, Dexter Holland, an Orange County native.<br />
<br />
It doesn't get more So Cal-stylish than that! But more than hailing from my home stomping grounds, the Gringo Bandito also brought the dish a nice heat and flavor I needed, without being too salty or vinegary. It's quickly become my go-to sauce for taco night! <br />
<br />
My challenge to you: how will you make this dish your own?<br />
<a name='more'></a><br />
<b>So Cal-Style Taco Rice</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzTMis2DASrCES475lkA-1FPdZsDyKaFOL7zQakV7NPIpQg_3jKfhAWe9wjPeee__1WB2Tct-7d_rN9F0WUKLcC_uGQ_A9MpfrlNmI_6uZtBNNPb1X6mpADtvowNphkWbnZwG-iCd9S4/s1600/DSC07462.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzTMis2DASrCES475lkA-1FPdZsDyKaFOL7zQakV7NPIpQg_3jKfhAWe9wjPeee__1WB2Tct-7d_rN9F0WUKLcC_uGQ_A9MpfrlNmI_6uZtBNNPb1X6mpADtvowNphkWbnZwG-iCd9S4/s200/DSC07462.JPG" width="200" /></a><span style="font-size: x-small;">serves 4</span><br />
<br />
1 lbs ground beef<br />
1 packet taco seasoning (+ water as packet recommends)<br />
1 cup shredded cheddar cheese<br />
1 cup diced onions<br />
1 cup shredded iceberg lettuce<br />
1/2 cup guacamole<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4Qa9CsuRJ2c5t0_0a3IIFlnGSEWjPCE4GAZcWRylfQNjTdZGttnIESa2OGRkFCApgLmvAAEU3gLqnsHcJ5n2__QpZlqtDNXIJnceho53vDBMPBVfztDs0ndWptHpOdNMoniJWoxk5-w/s1600/DSC07464.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4Qa9CsuRJ2c5t0_0a3IIFlnGSEWjPCE4GAZcWRylfQNjTdZGttnIESa2OGRkFCApgLmvAAEU3gLqnsHcJ5n2__QpZlqtDNXIJnceho53vDBMPBVfztDs0ndWptHpOdNMoniJWoxk5-w/s200/DSC07464.JPG" width="200" /></a></div>
1/4 cup diced tomatoes<br />
4 cups of cooked white Japonica rice<br />
Gringo Bandito original to taste<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0_dQhJCiH2j2ImEwGmlKicFlErdo01dK255yXbdyIa3LL7p_JhMfdjFPiZjfMGBdIZfcmKhc-HMgJqw4HN6nfI5K8HTEgB4k0vIWUK9JaBxau_roo0AAAwWWZK0YZ_WsDpOQ9R8_9LE/s1600/DSC07466.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0_dQhJCiH2j2ImEwGmlKicFlErdo01dK255yXbdyIa3LL7p_JhMfdjFPiZjfMGBdIZfcmKhc-HMgJqw4HN6nfI5K8HTEgB4k0vIWUK9JaBxau_roo0AAAwWWZK0YZ_WsDpOQ9R8_9LE/s200/DSC07466.JPG" width="200" /></a>First prep by dicing, shredding, and cooking that rice. Please feel free to cut corners and buy premade guacamole, diced onions, and shredded lettuce. I'm not one to judge when I need to get dinner done in a hurry!<br />
<br />
In a medium skillet, brown the ground beef over medium heat until no
longer pink, crumbling well as it cooks, then add in water and taco
seasonings. Follow the instructions on the seasoning packet with the
amount of water to add.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27TuLJk05DT7gPC_8gZ2cE2TKhzgaAlYmJBqkpSda6ESQjAa1xxjWf77vz7Gk4axNOQQWZKe5X0ezWyiemrOQcBjZai3qflQtcxpwqpXf547UeabNsYo0T1h1ginSyxhbwVp5zYsnp9M/s1600/DSC07469.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27TuLJk05DT7gPC_8gZ2cE2TKhzgaAlYmJBqkpSda6ESQjAa1xxjWf77vz7Gk4axNOQQWZKe5X0ezWyiemrOQcBjZai3qflQtcxpwqpXf547UeabNsYo0T1h1ginSyxhbwVp5zYsnp9M/s200/DSC07469.JPG" width="200" /></a>To assemble, divide the rice into four serving bowls, then divide the
ground beef over the rice. Top with guacamole, onions, iceberg lettuce,
diced onions*, and cheese. Drizzle on the hot sauce and serve!<br />
<br />
*I
like to brown my onions a little bit in the skillet after the beef is
done cooking, but Mr. Mochi likes the crunch of raw onions.<br />
<br />
I
don't think you can go wrong either way! You can also cook the onions
in with the ground beef, but I like to serve them on top in case someone
doesn't like onions I can simply omit them.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYVwRm_m0sbX7YhqLSUaWsL8QuP7oU044mjVrQ5NNhMb2hA0fhI2I5dLARhzn96xeD9Z6bmRefTMlD3yQJ5gPTzMnp0mlb1l9IiBBTsQzTv0fWqdk6P4Rhg9vZAiD0g_AX6iTzUMGejd8/s1600/DSC07474.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYVwRm_m0sbX7YhqLSUaWsL8QuP7oU044mjVrQ5NNhMb2hA0fhI2I5dLARhzn96xeD9Z6bmRefTMlD3yQJ5gPTzMnp0mlb1l9IiBBTsQzTv0fWqdk6P4Rhg9vZAiD0g_AX6iTzUMGejd8/s320/DSC07474.JPG" width="320" /></a>See Also:<br />
<a href="http://missmochi.blogspot.com/2016/11/turkey-mole-stacked-enchiladas.html">Turkey Mole Stacked Enchilada</a><br />
<a href="http://missmochi.blogspot.com/2012/02/mapo-tofu.html">Mapo Tofu </a><br />
<a href="http://missmochi.blogspot.com/2013/09/hatch-chile-pepperoni-pizza.html">Hatch Chile Pepperoni Pizza</a><br />
<br />
<span style="font-size: xx-small;">Disclaimer: Gringo Bandito gave me several hot sauces to try for my blog. However, I was
not required to blog about it, let alone paid or pressured
to write a positive review. I have also purchased the product before penning this, and will be buying again soon in
the future. This review reflects solely my opinions, and the prices<span style="font-size: xx-small;"> are at the time of publication if listed</span>.</span><br />
<br />
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-14510544138345326982016-12-23T15:13:00.000-08:002017-03-08T17:40:46.558-08:00Peppermint Sugar Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkriB_0Y85lBDy940YE-xv4iqEghV97_u82T67MxqyvXf8sVB_4P55XfPps4xAeXl29l4hqiJlD_CEDqWFKIGlarNbTiwKpOEWdMaeE5_lzL00YNmS9FdR2NyDuYeDnneepr-EtoBwk3c/s1600/DSC06839.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkriB_0Y85lBDy940YE-xv4iqEghV97_u82T67MxqyvXf8sVB_4P55XfPps4xAeXl29l4hqiJlD_CEDqWFKIGlarNbTiwKpOEWdMaeE5_lzL00YNmS9FdR2NyDuYeDnneepr-EtoBwk3c/s320/DSC06839.JPG" width="320" /></a><span data-offset-key="aipbv-0-0"><span data-text="true">What's your favorite holiday song?</span></span><br />
<br />
<span data-offset-key="aipbv-0-0"><span data-text="true">I think I must belong to an elite super group of people who have listened to obscene amounts of holiday music until they have unwittingly become armchair experts. </span></span><br />
<br />
<span data-offset-key="aipbv-0-0"><span data-text="true">Name your favorite holiday song and I can either name at least two of the artists who have recorded it without referencing the internet, sing the chorus, or both. I tested this by asking my Facebook friends for their favorite holiday song, and I am currently 8/8 nailing it in both categories.</span></span><br />
<span data-offset-key="aipbv-0-0"><span data-text="true"><br /></span></span>
<span data-offset-key="aipbv-0-0"><span data-text="true">That's pretty impressive for someone who has never willingly played a holiday song. This has all been absorbed passively from my exposure to my mother's insane holiday song collection. She estimates she has at least 200 versions of just the song "Silent Night" to give you some perspective on how much holiday music she has.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQJmJn58yXXjcgGteTfI-QOXEBmM1MDnx5z17NAWK2o5drwevebw_OW_2EZJ2jJttgsOQ9BnWCZRhTKwOwNeJhSPLADIgD6e0ZNJhVUiIBhARgNqMcDzrRvP1D4HVzKBwRh53uZmPiiw/s1600/DSC06831.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQJmJn58yXXjcgGteTfI-QOXEBmM1MDnx5z17NAWK2o5drwevebw_OW_2EZJ2jJttgsOQ9BnWCZRhTKwOwNeJhSPLADIgD6e0ZNJhVUiIBhARgNqMcDzrRvP1D4HVzKBwRh53uZmPiiw/s320/DSC06831.JPG" width="320" /></a></div>
<span data-offset-key="aipbv-0-0"><span data-text="true">My favorite is "The Wassail Song." I have no clue why really, I just love the refrain. Maybe it's because I can really belt it out* and the quality of singing is less important than the enthusiasm at which it is sung. I also really love "Auld Lang Syne" but no one in their right mind would be comfortable with me singing that one.</span></span><br />
<br />
<span data-offset-key="aipbv-0-0"><span data-text="true">Holiday songs are imperative to making these cookies. When I go over to my mother's house to bake cookies, they never stop playing. </span></span><br />
<br />
<span data-offset-key="aipbv-0-0"><span data-text="true"><span data-offset-key="aipbv-0-0"><span data-text="true">*I can also belt out
Frosty the Snowman both in English and Spanish. This is the only thing I know to say in Spanish, which goes
to show you they teach you nearly nothing useful in mandatory language
classes like "Help! I think I need a doctor!" but hey, I know a Christmas carol!</span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLi5wgQBLqUCChrYp_jcIV1DJUL6zqD971DPPypkB8cF_4WV7VBBVXe7n4xTy_AJf22mZa9YznHVIWvqoI2TtuFeOfVYhoFPeHImxTRwooirRMZZxTPMp-lV3SDL3Jm1kch7XUzIFB-A/s1600/DSC06793.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLi5wgQBLqUCChrYp_jcIV1DJUL6zqD971DPPypkB8cF_4WV7VBBVXe7n4xTy_AJf22mZa9YznHVIWvqoI2TtuFeOfVYhoFPeHImxTRwooirRMZZxTPMp-lV3SDL3Jm1kch7XUzIFB-A/s200/DSC06793.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's too much!</td></tr>
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Before we dive into making these cookies, can we talk about how retro and absolutely <i>bitchin'</i> my mom's hand mixer is? Please see the photo to your right to bask in its vintage glory .It sports both avocado green <i>and</i> faux wood paneling, and is undoubtedly older than me.<br />
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<b>Peppermint Sugar Cookies</b><br />
<span style="font-size: x-small;">adapted from America's Test Kitchen</span><br />
<br />
2 cups of granulated sugar (set aside 1/2 cup for rolling cookies)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-SC1pwh4eRF8nZds7nQFSik6ctxPgNcAx4CEwZItlI_hD_sOv7dc03BYlmt0lA_w3bAjIlt6eFl0MtmJ-M6oUMrrBNzBVRa7CwQLEMDwGnU2xjz0G0gPL2s5ogxqwR9UA-aqAnF48JS8/s1600/DSC06791.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-SC1pwh4eRF8nZds7nQFSik6ctxPgNcAx4CEwZItlI_hD_sOv7dc03BYlmt0lA_w3bAjIlt6eFl0MtmJ-M6oUMrrBNzBVRa7CwQLEMDwGnU2xjz0G0gPL2s5ogxqwR9UA-aqAnF48JS8/s200/DSC06791.JPG" width="200" /></a>2.5 cups Cup4Cup*<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1¾ sticks of unsalted butter (14 tbs)<br />
2 large eggs<br />
2 tsp vanilla extract<br />
1/2 cup crushed peppermint candies<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTdPFJT56RK9B9LTOm0mozX1NXNl3uLNxY4JV21klmBGJshurY8O8bhbNjTtWYS9Wx0MwnvGLEtO2H4z3MoWMD5I4aqHZjpDsojTpcjz4pHopV4AoYZwfgJQ3B2QvuvcHCS4RbJdw59M/s1600/DSC06804.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTdPFJT56RK9B9LTOm0mozX1NXNl3uLNxY4JV21klmBGJshurY8O8bhbNjTtWYS9Wx0MwnvGLEtO2H4z3MoWMD5I4aqHZjpDsojTpcjz4pHopV4AoYZwfgJQ3B2QvuvcHCS4RbJdw59M/s200/DSC06804.JPG" width="200" /></a>*I use Cup4Cup to make these gluten free. If you have no interest in making these gluten free, just use all purpose flour. <br />
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When crushing the candies, you can crush them finely for a more marbled look, or leave chunky pieces to retain more of their swirls. I opted for a mix of both.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YvK-NDmqf3S6RleoSJht8ywTcgC0nW1kGlg6O1xdNk3AeEcHVkBbg24YET_Xu2jtEQEhg26SnmHNcr1FCihyphenhyphenir8D8MxdPqDWFg_We4uJeHika6GddJPrhSgjq6LyI41cpZ9a-pZedaw/s1600/DSC06801.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YvK-NDmqf3S6RleoSJht8ywTcgC0nW1kGlg6O1xdNk3AeEcHVkBbg24YET_Xu2jtEQEhg26SnmHNcr1FCihyphenhyphenir8D8MxdPqDWFg_We4uJeHika6GddJPrhSgjq6LyI41cpZ9a-pZedaw/s200/DSC06801.JPG" width="200" /></a>Line two baking sheets with parchment paper and preheart oven to 350°F.<br />
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In a medium bowl, stir Cup4Cup, baking powder, and salt together, then set aside.<br />
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Using an electric mixed (hand or stand will work just fine), beat together butter and sugar on medium speed until light and fluffy. Beat in eggs one at a time, then the vanilla extract. After all the wet ingredients are combined, reduce speed to low and add in the dry ingredients you set aside earlier and incorporate in three batches, mixing in thoroughly in between batches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HZUTsq4w6Kn2V6SY75JFh_4XxNBSATGTH0IE07WIFj1cTTC9UX4hUYZkGWwp0hab1jfoJKM9Nf96vIaX2A88okj15oBHmOf4t6T6E8D7vkafFhHAg5zjdfoq1oaqag3ExvSpeZPUZo0/s1600/DSC06838.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HZUTsq4w6Kn2V6SY75JFh_4XxNBSATGTH0IE07WIFj1cTTC9UX4hUYZkGWwp0hab1jfoJKM9Nf96vIaX2A88okj15oBHmOf4t6T6E8D7vkafFhHAg5zjdfoq1oaqag3ExvSpeZPUZo0/s320/DSC06838.JPG" width="320" /></a>Grab that 1/2 cup of granulated sugar you set aside and put in a shallow bowl or dish. Roll 2tbs of dough into a ball, then roll into the sugar. Repeat with the rest of the dough and place 2" apart on your baking sheets. To flatten, grab a flat-bottomed drinking glass and use it to flatten the dough ball to about 3/4 of an inch thick. If the dough threatens to stick to the glass, butter it, dip in the sugar, and it will keep it from sticking.<br />
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Sprinkle the cookies with the crushed peppermint candies.<br />
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Bake until the edges are barely brown, about 10-15 minutes. My mother has a tiny oven, so we do one sheet at a time in the center rack and find that works the best to keep them from over-browning. Let them cool on the baking sheet for about 10 minutes, then serve warm or let cool completely on a wire rack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNdBueGjCIcrvsYBo7n2Qi3bBjwokpEgARpPs08R02GnA94jCZP920gV8byt60GLHHRuZYMxDvlFKBfjirKdsT67PpJ8WPlONP4hf7heZv_bU2hcnAasF25NRwTk7fWjhcDh4beV6NJQ/s1600/DSC06832.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNdBueGjCIcrvsYBo7n2Qi3bBjwokpEgARpPs08R02GnA94jCZP920gV8byt60GLHHRuZYMxDvlFKBfjirKdsT67PpJ8WPlONP4hf7heZv_bU2hcnAasF25NRwTk7fWjhcDh4beV6NJQ/s320/DSC06832.JPG" width="320" /></a>See Also:<br />
<a href="http://missmochi.blogspot.com/2015/01/salted-nut-bars.html">Salted Nut Bars</a><br />
<a href="http://missmochi.blogspot.com/2012/07/slutty-brownies-with-twist.html">Slutty Brownies with a Twist </a><br />
<a href="http://missmochi.blogspot.com/2012/06/kogis-sriracha-bar-clone.html">Sriracha Bar</a>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-350842563099650112016-12-18T11:37:00.000-08:002016-12-18T15:14:19.305-08:00Mulled Wine Stuffing with Sausage and Chestnuts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PMXgTFVm5s0iwp_yWt6Hfm7MQs47SYvs4dKXnJ-JjnUZWpSlrLLOvZ0N5q4OUtwinJPoCeu-zFT_UjFS-D04F0pHlnSqpRpFqG_K-v6Z1xVfmpuk9oTkrMrZWdfaNX6uHItwhGWC2QM/s1600/DSC07432.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9PMXgTFVm5s0iwp_yWt6Hfm7MQs47SYvs4dKXnJ-JjnUZWpSlrLLOvZ0N5q4OUtwinJPoCeu-zFT_UjFS-D04F0pHlnSqpRpFqG_K-v6Z1xVfmpuk9oTkrMrZWdfaNX6uHItwhGWC2QM/s320/DSC07432.JPG" width="320" /></a>Here's another special holiday family recipe from my mother that I had to make sure I learned how to make. This stuffing is possibly my favorite culinary aspect of the holiday season!<br />
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I love how the wine gives this stuffing acidity and a little bit of bitterness to cut through the richness of butter, sausage and bread. Most stuffings can be be a little stodgy and bland, and the use of the mulled wine brightens it up.<br />
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I've written about this stuffing on my slow cooker mulled wine <a href="http://missmochi.blogspot.com/2015/01/slow-cooker-mulled-wine.html">recipe</a>, as that is the ingredient that really makes this stuffing.You can add in dried fruit or nuts, or remove the meat entirely. It will still be acceptable to me. However, if you omit the mulled wine, it just won't taste right in my book. This is the only stuffing for me!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYhoQ8Bgs1RolziOEGxEe1zekDieofI4FeTHbE15grBl6IWQXMc4JYcNyevOe1hsJGRz397Jk8uPfySBs7tLR2uMxsHVybI31Lj7Xn4PqR1cza0uMjS5QmKgw_u3Y6fXb1hQwzwBNvgY/s1600/DSC03886.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYhoQ8Bgs1RolziOEGxEe1zekDieofI4FeTHbE15grBl6IWQXMc4JYcNyevOe1hsJGRz397Jk8uPfySBs7tLR2uMxsHVybI31Lj7Xn4PqR1cza0uMjS5QmKgw_u3Y6fXb1hQwzwBNvgY/s200/DSC03886.JPG" width="200" /></a><br />
Now, the big trend for food photography for stuffing is giant pieces of bread that toast up nicely in the oven and make for a glorious picture, however I don't think that tastes as nice because everything doesn't have a chance to incorporate. If you prefer a drier stuffing, reduce the liquid to 1 cup each of broth and mulled wine. I like mine nice and mushy and don't really care if that's not as attractive to photograph. <br />
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<b>Mulled Wine Stuffing with Sausage and Chestnut</b><br />
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<div style="line-height: 100%; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zsfvaLUGGZPTYVzHF-nmhA5m5g2OC5Bn2Ss5Dwi8mQ9SHdQoC441ul1T5fCWjFK0NZ2Tr_DI-BA4XRtlfHPtVbtSBZpksdpTjLWVMdK3lSm7RDadXCxUyc0T37Zcqoj_olQ-xHP0wAo/s1600/DSC07417.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zsfvaLUGGZPTYVzHF-nmhA5m5g2OC5Bn2Ss5Dwi8mQ9SHdQoC441ul1T5fCWjFK0NZ2Tr_DI-BA4XRtlfHPtVbtSBZpksdpTjLWVMdK3lSm7RDadXCxUyc0T37Zcqoj_olQ-xHP0wAo/s200/DSC07417.JPG" width="200" /></a>12 ounces of
commercial stuffing mix, such as Mrs. Cubbison’s*</div>
<div style="line-height: 100%; margin-bottom: 0in;">
2/3 cup white onion,
diced into 1/4” pieces</div>
<div style="line-height: 100%; margin-bottom: 0in;">
2/3 cup celery,
diced into 1/4” pieces</div>
<div style="line-height: 100%; margin-bottom: 0in;">
2/3 cup carrots,
diced into 1/4” pieces</div>
<div style="line-height: 100%; margin-bottom: 0in;">
1.5 cups turkey
broth (or chicken broth)</div>
<div style="line-height: 100%; margin-bottom: 0in;">
1.5 cups <a href="http://missmochi.blogspot.com/2015/01/slow-cooker-mulled-wine.html">mulled wine</a></div>
<div style="line-height: 100%; margin-bottom: 0in;">
12 ounces of cooked
and peeled chestnuts, diced into ½” pieces</div>
<div style="line-height: 100%; margin-bottom: 0in;">
1 cup (2 sticks)
unsalted butter</div>
<div style="line-height: 100%; margin-bottom: 0in;">
1 lbs country
breakfast pork sausage<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99h_oSJa6L4dArNUgfpFl_yJ64_bUwCz_k2B6pRoMOl9SrEbz95w8b50kkTVrhm9UDzlf8vMSkPVUYfvRxpY-tEXrK-IbVBDe9p1NIECfaB-T2Ur7V2eVFERsPA_snegx2U8xaU1I1tg/s1600/DSC07421.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99h_oSJa6L4dArNUgfpFl_yJ64_bUwCz_k2B6pRoMOl9SrEbz95w8b50kkTVrhm9UDzlf8vMSkPVUYfvRxpY-tEXrK-IbVBDe9p1NIECfaB-T2Ur7V2eVFERsPA_snegx2U8xaU1I1tg/s200/DSC07421.JPG" width="200" /></a>*Neat time saving tip: Trader Joe's and now other groceries have mirepoux containers with precut
onions/carrots/celery, so you don't have to dice carrots, celery, and
onions. Use two (roughly 12 ounce) containers if you choose to go this route.</div>
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<div style="line-height: 100%; margin-bottom: 0in;">
Brown the sausage
over medium heat in a large and deep skillet, making sure to crumble
thoroughly with a spoon as it cooks. After the sausage is cooked
through, add in the butter and stir until melted.
</div>
<div style="line-height: 100%; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77rQTBnaKhvW11vlcldljZgqxbSnB9Q3perrVsV5vfWkbZm9Q3xpXi80Oq-BHOJGui7mjlA5ioSw8ivc_FGHAKEO-y4AuxeArPWZsHpwdsZZ-0-qtmGGO6-2bJpqcjidgCelXWyWCQTE/s1600/DSC07423.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77rQTBnaKhvW11vlcldljZgqxbSnB9Q3perrVsV5vfWkbZm9Q3xpXi80Oq-BHOJGui7mjlA5ioSw8ivc_FGHAKEO-y4AuxeArPWZsHpwdsZZ-0-qtmGGO6-2bJpqcjidgCelXWyWCQTE/s200/DSC07423.JPG" width="200" /></a>Add in the onions,
celery, and carrots, and cook until the onions are translucent. Next,
pour in the turkey broth and mulled wine and simmer for 3 minutes.
</div>
<div style="line-height: 100%; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0in;">
Sprinkle in the
stuffing mix and chestnuts, folding the mixture carefully to evenly
moisten the bread and combine all the ingredients. Serve hot! This can also be cooled down and refrigerated, then reheated in the oven or smoker to serve.</div>
<div style="line-height: 100%; margin-bottom: 0in;">
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<div style="line-height: 100%; margin-bottom: 0in;">
*Make your own by
taking white bread or sourdough and cutting into small cubes (1/2”
small), then toasting in the oven at 300 degrees for 8 minutes in a
single layer on a foil covered baking sheet.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzyLY9QAnA3HEeyQYvfPyg5h_uHDRmy6xwTIuhQ_Qg3zfGlzcPG9W9vPBfVAUO4M-OC2jMa4uh7zFDh3S7OHJVVajPFnaGD_AOfLF1C6XLbA9aZEvTqvxjHkTlix6VyAubXAEXhiLJ8Y/s1600/DSC07433.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzyLY9QAnA3HEeyQYvfPyg5h_uHDRmy6xwTIuhQ_Qg3zfGlzcPG9W9vPBfVAUO4M-OC2jMa4uh7zFDh3S7OHJVVajPFnaGD_AOfLF1C6XLbA9aZEvTqvxjHkTlix6VyAubXAEXhiLJ8Y/s320/DSC07433.JPG" width="320" /></a>See Also:<br />
<a href="http://missmochi.blogspot.com/2016/12/curried-persimmon-ham.html">Curried Persimmon Ham </a><br />
<a href="http://missmochi.blogspot.com/2015/01/salted-nut-bars.html">Salted Nut Bars </a><br />
<a href="http://missmochi.blogspot.com/2013/11/turkey-and-hominy-soup.html">Turkey and Hominy Soup</a></div>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-12963295651419743682016-12-05T23:51:00.000-08:002016-12-18T15:13:51.157-08:00Curried Persimmon Ham<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxmploH4ts8Y3GNPJTerK5oGBCaJGDViiSoR23aHVD2kD60_v5Xh5o9adenhsSOugc8PO2_mkJC-BSie2kzANF5TSgpeK8EmvwvRdF5lWFzheSN7PIQQeAwInFcmqTpkbGs2wnHp3AsQ/s1600/unnamed2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxmploH4ts8Y3GNPJTerK5oGBCaJGDViiSoR23aHVD2kD60_v5Xh5o9adenhsSOugc8PO2_mkJC-BSie2kzANF5TSgpeK8EmvwvRdF5lWFzheSN7PIQQeAwInFcmqTpkbGs2wnHp3AsQ/s320/unnamed2.jpg" width="319" /></a></div>
My mom is a mad scientist when it comes to cooking. She is constantly opening up her cupboards and fridge, giving them all a good look, pulling out a motley crew of items, and slapping together something that may never be replicated. Her <a href="http://missmochi.blogspot.com/2013/11/turkey-and-hominy-soup.html">Turkey and Hominy Soup</a> that I've written about is a great example, because it is really never the same batch twice. She throws in so many different things and in different quantities, it's hard to keep up, let alone write the recipe down.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2h3vsK6PDl_TKea1ZErFuuY6pMZllN6IXQWEDPz8uldVpB8_rTqhE53YPHKcLH2wzotId6MkbFQipt5ZwqbW33XOGlTV2sQHbCnx0YGGvkHC-NluUM26R8kabMd1J99AxuSgBq_PzrqE/s1600/unnamed3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2h3vsK6PDl_TKea1ZErFuuY6pMZllN6IXQWEDPz8uldVpB8_rTqhE53YPHKcLH2wzotId6MkbFQipt5ZwqbW33XOGlTV2sQHbCnx0YGGvkHC-NluUM26R8kabMd1J99AxuSgBq_PzrqE/s320/unnamed3.jpg" width="240" /></a></div>
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She also has a gift for making mass quantities of food. If the recipe serves more than 1-2, it's a fair bet it was originally my mother's recipe. I don't have much occasion to cook for a small army, but around the holidays is the best time to cook for a crowd because you never know what sort of get-together you'll host or be invited to! My mother brings this ham to potlucks, and even gives it away as holiday gifts, that's how popular it is!<br />
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I don't think even she could come up for a thought process for this recipe, besides noting she had a lot of persimmons, and a stray block of Japanese curry roux rattling around her pantry. She moves on instinct, a trait that I did not inherit. I spend a lot of my time thinking, not just about food.<br />
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<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0bE9aV7l911zlhthvRfQRH_mqchchT0flalgUB6ronYPeSWiU8VK5B99R9Jopz8ZeC16TF3zb4MYZ8OCDRWnL2NC8LramRnGLHmXWdUhr4_fKDuiFwMSZpvIY6HjqYo1Zz5ZMWHysbg/s1600/15123096_10209344017131773_6484234095975369197_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0bE9aV7l911zlhthvRfQRH_mqchchT0flalgUB6ronYPeSWiU8VK5B99R9Jopz8ZeC16TF3zb4MYZ8OCDRWnL2NC8LramRnGLHmXWdUhr4_fKDuiFwMSZpvIY6HjqYo1Zz5ZMWHysbg/s200/15123096_10209344017131773_6484234095975369197_o.jpg" width="133" /></a>My mother has a smoker and uses it for just about anything she can, so I have included the instructions as she makes it, as well as an adaptation for cooking it in the oven like I would.<br />
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Make sure when you serve this, you spoon any curried gingersnap dressing that falls off during carving onto the ham!<br />
<br />
This also tastes delicious cold in a sandwich, and you can use any leftover of the curried persimmon mixture to spread on the sandwich bread for an extra punch of flavor!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjEB17ee3rB-vb6k087YchLUqiZ88cCBaTHtw3Y-w-VchAL9quRTTzTCsSHsKv8w7S66Qz_F-rNVgC_OJdP7VdAtBPC1SJ0-cRlaJA5rJRpEOR9jdx8C5gEjkJPztJmVvg3g-Y_BnPtY/s1600/curryforham.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjEB17ee3rB-vb6k087YchLUqiZ88cCBaTHtw3Y-w-VchAL9quRTTzTCsSHsKv8w7S66Qz_F-rNVgC_OJdP7VdAtBPC1SJ0-cRlaJA5rJRpEOR9jdx8C5gEjkJPztJmVvg3g-Y_BnPtY/s200/curryforham.jpg" width="133" /></a><br />
<b>Curried Persimmon Ham</b><br />
<br />
1 fully cooked spiral cut bone-in ham (Costco has these)<br />
6 fuyu persimmons*<br />
1 block of Japanese curry roux (3.5 ounce)**<br />
¾ cup water<br />
4 cups of finely crushed gingersnap cookies<br />
2 tbs of cognac<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKVa5D0bTakEzh1M07GVGLhsopv1MTKG_RgGzUyoLNv1u7W6xvId0MHRGNIsmxUH33hzTDeLuTusjP2th6ChG3M06rj8E20U-b3xhOx8489JKTG7R7ArbK3oBJ7JrX5FSC6ONqU59dqI/s1600/currymelting.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKVa5D0bTakEzh1M07GVGLhsopv1MTKG_RgGzUyoLNv1u7W6xvId0MHRGNIsmxUH33hzTDeLuTusjP2th6ChG3M06rj8E20U-b3xhOx8489JKTG7R7ArbK3oBJ7JrX5FSC6ONqU59dqI/s200/currymelting.jpg" width="200" /></a>Chop up the curry roux block roughly into chunks, then place in a small saucepan with the water over medium heat, stirring and breaking up clumps until it has dissolved into a paste.<br />
<br />
My mother likes to use a double boiler so she doesn’t have to closely monitor this while she moves on to the next step. If you don’t have a double boiler, make sure you don’t burn this! Take off the heat as soon as the curry roux block has completely dissolved.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bLxy0NH_xWfIjOAPqDI9EIPl2xL7DdIvI7trHRvGyLcoKlc1ETdPvhbVbcKP60YoD46nbhyphenhyphengWdIDgCcxgDKJYrxEU7V4bgiscZVJGvH7wPpA-DCjjyr3oiHINR-ZehqQ6WqD6ZA3QL8/s1600/persimmonsforham.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bLxy0NH_xWfIjOAPqDI9EIPl2xL7DdIvI7trHRvGyLcoKlc1ETdPvhbVbcKP60YoD46nbhyphenhyphengWdIDgCcxgDKJYrxEU7V4bgiscZVJGvH7wPpA-DCjjyr3oiHINR-ZehqQ6WqD6ZA3QL8/s200/persimmonsforham.jpg" width="133" /></a><br />
Next, prepare the persimmons by slicing in quarters to check for seeds. If the persimmons are very mushy, you may be able to just halve them in order to remove any seeds. Most persimmons are seedless, but depending on the variety you may run into one or two.<br />
<br />
Once you have removed any seeds you find, place in a food processor and pulse the persimmons until fully pureed. No need to peel.<br />
<br />
Take your ham and put cut side down on a rimmed baking sheet covered in foil for easy clean up.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCSK1AY5jKxdTsy1Uj6IBM68ZmFCSNN5Y_-FN3YOFjDnC_5pG0dg-I1OsAoF4ZbIv4-0bUPH483U23HJZzTmROE0eFiQt87NTaH66eov48KiAkF8MSK9zEZFcYQDBk9S7u-n8nnjF2qY/s1600/persimmonsinfoodprocessor.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCSK1AY5jKxdTsy1Uj6IBM68ZmFCSNN5Y_-FN3YOFjDnC_5pG0dg-I1OsAoF4ZbIv4-0bUPH483U23HJZzTmROE0eFiQt87NTaH66eov48KiAkF8MSK9zEZFcYQDBk9S7u-n8nnjF2qY/s200/persimmonsinfoodprocessor.jpg" width="133" /></a>Add the persimmon puree to the curry paste and stir to combine. Take this curry persimmon mixture and slather all over the available surfaces of your spiral ham (everything but that cut side you have down).<br />
<br />
After you have used all the mixture to completely cover the outside of the ham, take your finely crushed gingersnaps and pat on to all available surfaces of the ham you just slathered with the curry persimmon mixture, until you have covered up all of the curry persimmon mixture and no ham is visible.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA25cE5Jkvt__mpYsOmbKGn-kg1-77O88srVI3SrLwtqFLVN5qlG-sMPIFH3e_71sybfHz8M5klF4hqQIbBk7gsMLd8JeYz43JuPepPviJlLrF8h5EVJnCHDvFdE84FZLGnzf1uqcGHQs/s1600/persimmonandcurrycombined.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA25cE5Jkvt__mpYsOmbKGn-kg1-77O88srVI3SrLwtqFLVN5qlG-sMPIFH3e_71sybfHz8M5klF4hqQIbBk7gsMLd8JeYz43JuPepPviJlLrF8h5EVJnCHDvFdE84FZLGnzf1uqcGHQs/s200/persimmonandcurrycombined.jpg" width="200" /></a>At this point, if someone walks into the kitchen, will they be forcibly reminded of the mashed potato mountain in <i>Close Encounters of the Third Kind</i>, only recreated in ham and gingersnaps?<br />
<br />
If yes, you nailed it.<br />
<br />
Next, spray entire surface with the cognac until all the gingersnaps are sprayed. A teeny spray bottle is the easiest way to accomplish this.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfcvCBNbpdqB3tcKh7wYLsFiVy_FuG888T-t2Z23TJCG1CU2XTfMQ6orTsnimMIYPhgpuSSYCRlDR_kjJYCUD2WV63LVbdfOg8_Tjl6tMSv-6YtU795azGsYLXTAj31g6pquJx-G-Elo/s1600/nakedham.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfcvCBNbpdqB3tcKh7wYLsFiVy_FuG888T-t2Z23TJCG1CU2XTfMQ6orTsnimMIYPhgpuSSYCRlDR_kjJYCUD2WV63LVbdfOg8_Tjl6tMSv-6YtU795azGsYLXTAj31g6pquJx-G-Elo/s200/nakedham.jpg" width="133" /></a>You may not use all of the gingersnaps or cognac, as these are pretty approximate amounts. You can freeze any crushed gingersnaps.<br />
<br />
To smoke your ham in a smoker, get your smoker going on high to get a good smoke going, then turn down to low and place your ham inside. My mother recommends wood pellets rather than chips because they smoke at a lower temperature and uses a mix of apple, hickory, and cherry wood, but use your favorite! Smoke until internal temperature reaches 140°F, about 2.5 hours.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTkCoMkhJf7BKHLfKL_Eh6khp04viBe6W2M9i-FnB7qj4xZ5M2D1BSICI_A0cRP08G1TQWRiVdqjkP0Lj0dW52ZlsOsMqiuNQMB0P5fpukYQPC40tqIi-_ODLtfIYQeMViN5VoE1Bor0/s1600/gingersnapsforham.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTkCoMkhJf7BKHLfKL_Eh6khp04viBe6W2M9i-FnB7qj4xZ5M2D1BSICI_A0cRP08G1TQWRiVdqjkP0Lj0dW52ZlsOsMqiuNQMB0P5fpukYQPC40tqIi-_ODLtfIYQeMViN5VoE1Bor0/s200/gingersnapsforham.jpg" width="200" /></a>To bake your ham in the oven, set oven temperature to 325 and bake for approximately 50 minutes, until internal temperature reaches 140°F.<br />
<br />
Either way you decide to heat it up, once the internal temperature is hit you are good to serve!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu9hjBUbLKRf44iWxn1hlZHSIzV2oZC15BNOBsV5U1-uSwMi2DDPMdu3BWCjJ-5_-v0M6cGUzpRnLVDjmA80cI8dBxc8zu_fcfO0tMP9YjZdG0nec-OLjaglPlgZIPEqzAa0JoDWZT7k/s1600/pouringgingersnaps.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu9hjBUbLKRf44iWxn1hlZHSIzV2oZC15BNOBsV5U1-uSwMi2DDPMdu3BWCjJ-5_-v0M6cGUzpRnLVDjmA80cI8dBxc8zu_fcfO0tMP9YjZdG0nec-OLjaglPlgZIPEqzAa0JoDWZT7k/s200/pouringgingersnaps.jpg" width="200" /></a>*You can also use the hachiya type. Just make sure they are completely ripe!<br />
<br />
**The Japanese curry roux blocks come commercially most commonly in two different sizes: 3.5 ounce box or a 8.4 ounce box. If you have the 8.4 ounce block, just use half of the container.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJuryaP4My9cmCGWVDLYX-KY6DV4AkmOtae8doWl-71lfaPOVaJ_Xobc4VFxCanjLapKHTHosyJAh_T5DYdcyJSDICazAALZNf3ZTnk1GROsLPnADZ9fmN_vLMxlzePJaFI_djdZWA2c/s1600/IMG_7080.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJuryaP4My9cmCGWVDLYX-KY6DV4AkmOtae8doWl-71lfaPOVaJ_Xobc4VFxCanjLapKHTHosyJAh_T5DYdcyJSDICazAALZNf3ZTnk1GROsLPnADZ9fmN_vLMxlzePJaFI_djdZWA2c/s400/IMG_7080.JPG" width="300" /></a><br />
See Also:<br />
<a href="http://missmochi.blogspot.com/2013/11/turkey-and-hominy-soup.html">Turkey and Hominy Soup</a><br />
<a href="http://missmochi.blogspot.com/2014/10/bratwurst-and-mashed-potatoes.html">Bratwurst and Mashed Potatoes</a><br />
<a href="http://missmochi.blogspot.com/2013/10/slow-cooker-lemon-chicken.html">Slow Cooker Lemon Chicken</a>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com1tag:blogger.com,1999:blog-5102984962751316984.post-7821282557772284322016-12-02T22:55:00.002-08:002016-12-18T15:13:40.789-08:00Kamaboko Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpii5TGx_DTnyOhoXSgPRyWwWqCp4Nof_SPnUzAnXK89eLiuHSL2fV6AbZUVI0vtC7djyjqowPwCSi-fgBt-sYs6rnXM3GMJ-gocz75sPUPcVyJmGos1WpmZdolghEr3lq4797DCAsicg/s1600/DSC07223.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpii5TGx_DTnyOhoXSgPRyWwWqCp4Nof_SPnUzAnXK89eLiuHSL2fV6AbZUVI0vtC7djyjqowPwCSi-fgBt-sYs6rnXM3GMJ-gocz75sPUPcVyJmGos1WpmZdolghEr3lq4797DCAsicg/s320/DSC07223.JPG" width="320" /></a>It's officially the holidays! Parties, potlucks, girlfriend get-togethers: I've got all that and more planned for the coming weeks, so you'll see a bit of a shift in the recipes I feature here.<br />
<br />
There's a distinct lack of baking projects, recipes for parties, or appetizers for a crowd. I like small dishes, and this blog started as a way to feature what I cook on weeknights for myself and Mr. Mochi, and I don't deviate too often unless it is to make sure I write down one of my mother's recipe.<br />
<br />
<br />
But with the holidays upon us, please look forward to some party dishes! First up: Kamaboko Dip! <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTAgLtu4F5-LWlmYOQB6V_UDt70HtYVJk_Ff8UIKJSn3o6HxEIq_7w6qyrT2zJ84MdEi4jMok_OKuiuDrFnHLAI8odpqCtJPGM1HR4v41au12_mbHwEGCHUqp8pm1jEtGA6BgYi09JwM/s1600/IMG_6530.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTAgLtu4F5-LWlmYOQB6V_UDt70HtYVJk_Ff8UIKJSn3o6HxEIq_7w6qyrT2zJ84MdEi4jMok_OKuiuDrFnHLAI8odpqCtJPGM1HR4v41au12_mbHwEGCHUqp8pm1jEtGA6BgYi09JwM/s200/IMG_6530.JPG" width="200" /></a><br />
I've made several dishes on this blog that feature <a href="http://missmochi.blogspot.com/2016/12/kamaboko-and-other-surimi-products.html">kamaboko</a>, but all of them have been pretty traditional Japanese recipes. So I wanted to showcase how we utilize it differently it as hapas and Japanese Americans here in the states. Of course I am sure you can think of plenty examples of where imitation crab (kanikama) is substituted for real crab. But here's an entirely new presentation for kamaboko.<br />
<br />
<a name='more'></a>This dip was a hit for my birthday party, and even family friends who
are not adventurous eaters really enjoyed it. If you're not normally a
seafood fan, you might still like this dish. The green onions cut the
richness of the cream cheese, and the kamaboko lends a sweetness rather
than a strong fishy flavor. Since kamaboko is so mild, it really helps
lighten up the dish rather than making it overwhelming.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmzOvr0lqjDbakMk39AmCKJ26P8sfzz9DYefZ9_n3wEBsLvGAZWPfEN2fzGxXIWYA4DjDFldPInl6vKbD241W89XuYY_oLj3MjFUknhL3to1DAYlrSPqtksJYno1ktxIFtsMRoYqzNTc/s1600/DSC07215.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmzOvr0lqjDbakMk39AmCKJ26P8sfzz9DYefZ9_n3wEBsLvGAZWPfEN2fzGxXIWYA4DjDFldPInl6vKbD241W89XuYY_oLj3MjFUknhL3to1DAYlrSPqtksJYno1ktxIFtsMRoYqzNTc/s200/DSC07215.JPG" width="199" /></a>Some
recipes have you mix the green onions into the mix, but I like to be
able to make this in advance and the onions will turn the dip slightly
watery and lose their crunch if you mix them in advance.<br />
<br />
My
solution is to take them along separately and garnish on top right
before serving. I love green onions, but if you have picky eaters,
serving them on top also gives them the option to try it without it!<br />
<br />
<br />
<b>Kamaboko Dip</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmOMmlEreREXrGBkmTFqZxMha8J8DbStjku_Hble4Iut9sbcmA0t7MpxejmmGf7Zp72-BA7Hacrr9gYglXewqlQ-o4IZp1EgqiFt2-tHvTBrOwqiDi9X6lxjvH6AWY3NrpPNhdOYxFC4/s1600/DSC07210.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmOMmlEreREXrGBkmTFqZxMha8J8DbStjku_Hble4Iut9sbcmA0t7MpxejmmGf7Zp72-BA7Hacrr9gYglXewqlQ-o4IZp1EgqiFt2-tHvTBrOwqiDi9X6lxjvH6AWY3NrpPNhdOYxFC4/s200/DSC07210.JPG" width="200" /></a>1 package of pink and white <a href="http://missmochi.blogspot.com/2016/12/kamaboko-and-other-surimi-products.html">kamaboko</a> (usually around 6 ounces)<br />
1 package of cream cheese (8 ounces)<br />
3 green onions<br />
1/4 cup mayonnaise<br />
Your choice of crackers <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLvW17k5dKZ8TNZ1QiRbYfM2arEUJ19g7dHjlRVrils5VCkjTHKReJSCAiG0KJUcddXCDCaoKC6S3OE6QmbYLi5DOH2BgfV4YkiZnNohZ_zjMIPC6UJfALhD3w33UaH0cLHjQIEsj-uw/s1600/DSC07212.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLvW17k5dKZ8TNZ1QiRbYfM2arEUJ19g7dHjlRVrils5VCkjTHKReJSCAiG0KJUcddXCDCaoKC6S3OE6QmbYLi5DOH2BgfV4YkiZnNohZ_zjMIPC6UJfALhD3w33UaH0cLHjQIEsj-uw/s200/DSC07212.JPG" width="200" /></a>Let the cream cheese soften a bit outside the fridge while you dice the kamaboko into 1/4" pieces. Mix the cream cheese, mayo, and kamaboko together until completely combined. Chop the green onions, and garnish using only the green portion. Serve with plenty of crackers!<br />
<br />
If you would like to shape it into a ball, I find using a piece of plastic wrap works handy to shape it. However, I also really like serving it straight out of the storage container as shown above because I can put even more green onions on top and it's easier to dig in! I guess it depends on how casual the get-together is! <br />
<br />
You can make this dip in advance, just make sure to store in an airtight container in the fridge and keep the onions separate!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaOwkUgMtIoMR4QSLWxOSByITsza9Lfa2sOKrxa8cEmU-91ifqGxqipMcep0loFfMo-jEv_Nsrbn85Bk3mtrvHl2B1I7O6edeG1-QMJ5jQqBhkjZEUQAPClNVm8VUfjZuNuf02-PdIqQ/s1600/DSC07214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaOwkUgMtIoMR4QSLWxOSByITsza9Lfa2sOKrxa8cEmU-91ifqGxqipMcep0loFfMo-jEv_Nsrbn85Bk3mtrvHl2B1I7O6edeG1-QMJ5jQqBhkjZEUQAPClNVm8VUfjZuNuf02-PdIqQ/s320/DSC07214.JPG" width="319" /></a>See Also:<br />
<a href="http://missmochi.blogspot.com/2016/11/julias-korroke.html">Julia's Korroke</a><br />
<a href="http://missmochi.blogspot.com/2012/07/hurricane-popcorn-hapa-food.html">Hurricane Popcorn</a><br />
<a href="http://missmochi.blogspot.com/2012/05/nori-furikake-chex-mix-hapa-food.html">Nori Furikake Chex Mix</a>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com2tag:blogger.com,1999:blog-5102984962751316984.post-86776867244534946722016-12-01T00:36:00.000-08:002017-02-05T11:49:14.875-08:00Kamaboko (蒲鉾) and Other Surimi Products<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPM-Q_1CblgjO5eLIU4TBUy9uCuAV8-LIYTOXmx0O7YHC7N9OFeQZFqMrg0nCr8gR2gizAWUbSOQ7QcPX0iLW4q1zsiFeg67exlKPGylz2dbjO0L108Lqtc3OxTq5ALVPDdNbBt_PLbQ/s1600/DSC03203.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPM-Q_1CblgjO5eLIU4TBUy9uCuAV8-LIYTOXmx0O7YHC7N9OFeQZFqMrg0nCr8gR2gizAWUbSOQ7QcPX0iLW4q1zsiFeg67exlKPGylz2dbjO0L108Lqtc3OxTq5ALVPDdNbBt_PLbQ/s320/DSC03203.JPG" width="320" /></a>Kamaboko (蒲鉾) is a Japanese ingredient made from white fish that have been pureed, mixed with flavorings, and then steamed to form a steamed fish cake. <br />
<br />
Traditionally, kamaboko was formed on a wooden
board for steaming which produces the hallmark half-moon shape you see it in.<br />
<br />
<br />
Nowadays you can find kamaboko without the wood, but most varieties will still be steamed on wood.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0jnCXkA80dExVqNydozLORKaxd-X_DvEbRl46eqnKdm4ToHJ6_a9rrmzZeHjxHYxz5WGd7CvFWtHNpk2O_uhvNoYYCtQh7uLh5bqvJAko6nQvxmPjxezL9NkOsOg1GwzVoNjExfkDdk/s1600/DSC04118.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0jnCXkA80dExVqNydozLORKaxd-X_DvEbRl46eqnKdm4ToHJ6_a9rrmzZeHjxHYxz5WGd7CvFWtHNpk2O_uhvNoYYCtQh7uLh5bqvJAko6nQvxmPjxezL9NkOsOg1GwzVoNjExfkDdk/s320/DSC04118.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Imitation crab sticks work great for cheap sushi</td></tr>
</tbody></table>
<br />
Does
this sound totally weird? I wish I could have described it more appetizingly. However, the pureed white fish, called surimi, is the same process that is used to make imitation crab (called kanikama, which is short for kani-kamaboko). So if you've enjoyed a california roll, you've had surimi. The biggest difference between imitation crab and kamaboko is just the texture as kamaboko is chewier and firmer.<br />
<a name='more'></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1vRN9s2zZ3wKywuSoskWma8kx6JHhdj3etlELCZz5xI3Bu8Y0jij_zSWknpT1J-1Kmr2aA0jTfefgbZx8C5AJE6wBd9NARNAX_fpo4FPA6Ulfds3_t3kaFJU7ez1EFscRjbtTJKIL7E/s1600/DSC03995.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1vRN9s2zZ3wKywuSoskWma8kx6JHhdj3etlELCZz5xI3Bu8Y0jij_zSWknpT1J-1Kmr2aA0jTfefgbZx8C5AJE6wBd9NARNAX_fpo4FPA6Ulfds3_t3kaFJU7ez1EFscRjbtTJKIL7E/s320/DSC03995.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kamaboko and narutomaki with awesome designs!</td></tr>
</tbody></table>
Kamaboko
is traditionally used in Japanese cuisine as a topping for soups, noodle dishes, bentos, and hot pot dishes. Japanese American uses for it include creamy dips, as an alternative to crab in crab
salads, and in somen salad. You can purchase kamaboko at any Japanese
market, and most likely most of the other Asian markets. If you're in
Hawaii, you can buy it in any grocery store (I'm jealous!).<br />
<br />
<br />
You will also see narutomaki, a type of kamaboko that has has a fun swirl in the middle and is round rather than half moon. They taste exactly the same.<br />
<br />
There are some other surimi products that I've used on this blog that slightly different in taste, however.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pOQiPswifWyqzz9-GSb86o-4cnQ-s5v8w2BEEnm_0XNWNkP72BXRpRcCfJhkgFaSkcJWPTgVhPFsMikpPolOQ91fiYFpWAWdrsPmsRI5B7IlGH_pfFcDpuHqhC_TZBK-3hRsKu8-wdQ/s1600/DSC01686.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pOQiPswifWyqzz9-GSb86o-4cnQ-s5v8w2BEEnm_0XNWNkP72BXRpRcCfJhkgFaSkcJWPTgVhPFsMikpPolOQ91fiYFpWAWdrsPmsRI5B7IlGH_pfFcDpuHqhC_TZBK-3hRsKu8-wdQ/s320/DSC01686.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chikuwa (L) and Satsuma Age (R)</td></tr>
</tbody></table>
Chikuwa (<span style="font-weight: normal;"><span class="t_nihongo_kanji" lang="ja">竹輪</span></span>) is a surimi product very similar in taste and texture to kamaboko but instead of being formed on a piece of wood, it is molded around a bamboo or metal stick before being broiled. This creates an airy skin around the fish cake edge that works very well in soups to absorb sauce.<br />
<br />
Satsuma-age (薩摩揚げ) is another type of surimi product where the fish cake is deep fried. Sometimes you will find the fish paste is first mixed with other ingredients like onions, ginger, or even other meats such as shrimp.<br />
<br />
Last but not least, hanpen (半片)is made with surimi that has been boiled, which yields a softer and more delicately flavored fish cake.<br />
<br />
Dishes that use Kamaboko or Narutomaki:<br />
<a href="http://missmochi.blogspot.com/2013/07/itawasa.html">Itawasa</a><br />
<a href="http://missmochi.blogspot.com/2016/12/kamaboko-dip.html">Kamaboko Dip</a> <br />
<a href="http://missmochi.blogspot.com/2012/12/oden.html">Oden</a><br />
<a href="http://missmochi.blogspot.com/2013/12/happy-new-years-toshikoshi-soba-recipe.html">Toshikoshi Soba</a><br />
<a href="http://missmochi.blogspot.com/2016/08/yawatahama-champon.html">Yawatahama Champon </a><br />
<br />
Dishes that use Chikuwa:<br />
<a href="http://missmochi.blogspot.com/2012/12/oden.html">Oden</a><br />
<a href="http://missmochi.blogspot.com/2012/07/chikuwa-teriyaki-donburi.html">Chikuwa Teriyaki Donburi</a> <br />
<br />
Dishes that use Satsuma-age:<br />
<a href="http://missmochi.blogspot.com/2012/12/oden.html">Oden</a><br />
<a href="http://missmochi.blogspot.com/2012/07/chikuwa-teriyaki-donburi.html">Chikuwa Teriyaki Donburi</a><br />
<br />
Dishes that use Kanikama:<br />
<a href="http://missmochi.blogspot.com/2014/02/setsubun-and-ehomaki-recipe.html">Ehomaki</a><br />
<div style="text-align: right;">
</div>
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Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-2798276603187968182016-11-25T20:20:00.001-08:002017-03-08T17:40:16.800-08:00Turkey Mole Stacked Enchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQ4uvclZRcaukvpI8qK1tJloBvRG7S1dSxGWxV9P_edcYCs2OomdbwfGydS68a3L85D-n_OKj7hK29waDIzGyhpj5hKmP2s0LR8El6Or-pdsUWS_sbxGMUEaWaBMs5xzlz3SrXOb7ie4/s1600/DSC07409.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQ4uvclZRcaukvpI8qK1tJloBvRG7S1dSxGWxV9P_edcYCs2OomdbwfGydS68a3L85D-n_OKj7hK29waDIzGyhpj5hKmP2s0LR8El6Or-pdsUWS_sbxGMUEaWaBMs5xzlz3SrXOb7ie4/s320/DSC07409.JPG" width="320" /></a>I love Thanksgiving. It's my favorite holiday. I can't really pinpoint why it has always been my favorite holiday, even as a kid. It has always been more relaxing than other holidays, even now that help prepare a lot of the meal.<br />
<br />
I guess now that I'm grown, I can say I love the fact that it's not religious and therefore very inclusive, not overly commercialized like Christmas or Valentine's Day, and finally I just love to cook.<br />
<br />
And possible more than cooking, I <i>love</i> leftovers. It's serious business in my family. My mom hosts Thanksgiving just to get her hands on leftovers.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmuZOObQq1yVHCyTfnjfhv3MaHROi873INs5-T4d5ZbMm2fXgRr_0RSmFKdJm7VTZQ_O8LYDZXZBRpoLoUPNTyHa_AqdEjXpLgClxrjQyTtdwFxwnz7zX4ET14fs_scfwkqvkDLaVQlBg/s1600/DSC07411.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmuZOObQq1yVHCyTfnjfhv3MaHROi873INs5-T4d5ZbMm2fXgRr_0RSmFKdJm7VTZQ_O8LYDZXZBRpoLoUPNTyHa_AqdEjXpLgClxrjQyTtdwFxwnz7zX4ET14fs_scfwkqvkDLaVQlBg/s200/DSC07411.JPG" width="200" /></a>Sometimes however, you need a little variety in your leftovers. You need a little spice. Most of all, you need something quick and easy because you just did a marathon of cooking and you need a quick meal.<br />
<br />
Enter in these leftover turkey mole stacked enchiladas. The flavor of these enchiladas is radically different from most traditional Thanksgiving fare, so it helps break the monotony of leftovers. You could make the mole sauce from scratch, but you just cooked a giant meal for your friends and family, so I think you deserve a tasty and easy meal by buying premade sauce. <br />
<a name='more'></a><br />
The easiest to find premade mole sauce is <a href="http://www.donamariamole.com/">Doña María</a>, and you'll normally see two types: a ready to serve sauce or a concentrated paste you mix with water or chicken broth. I find the ready to serve is the perfect size for this recipe, but you might want to do the concentrated paste if you are making these for a crowd! I love using this sauce both in recipes and just to spice up my weekday meals (FYI this post is not sponsored, I just really like it!)<br />
<br />
This recipe also works amazing with rotisserie chicken, so feel free to make this even when you've already exhausted your cache of Thanksgiving leftovers. Mr. Mochi likes this as a quick weekday meal, and it reheats really well!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAt1eH6fJ5ij14RwsV2wXDcrv4DWlWxTdJFfMUUQYKdn9XAUsvzjqls45Uk5jDPNgrqnRLtGG-MLFQIjtQPSFBD90POK72nyl57bVvQMgHzi2PnSZIFJSA83ZpBO5hYqndeDPCf09O74/s1600/photo%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAt1eH6fJ5ij14RwsV2wXDcrv4DWlWxTdJFfMUUQYKdn9XAUsvzjqls45Uk5jDPNgrqnRLtGG-MLFQIjtQPSFBD90POK72nyl57bVvQMgHzi2PnSZIFJSA83ZpBO5hYqndeDPCf09O74/s200/photo%25283%2529.JPG" width="149" /></a><br />
<b>Turkey Mole Stacked Enchiladas</b><br />
<span style="font-size: x-small;">serves two</span><br />
<br />
8 taco sized corn tortillas<br />
1 package of ready-to-use mole sauce<br />
2 cups (loosely packed) shredded cheddar cheese<br />
1/2 cup leftover Thanksgiving turkey, shredded<br />
Canola oil for frying<br />
2 eggs<br />
garnish with your favorite hot sauce!<br />
<br />
Preheat oven to 450°F.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSR8MJcmvmq0UcPO-qp8Od_TqnCN9LISrgOmmQJNWAi9HjNcmjl-ztjWqeClUZVod2BKaELraMCHXOz4wQ6vEh1V0xR5ApWrhBbfCJSPgQO_JACMajZ2eAC7BY0N08rsx4XiUnFSDsozg/s1600/photo%25281%2529.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSR8MJcmvmq0UcPO-qp8Od_TqnCN9LISrgOmmQJNWAi9HjNcmjl-ztjWqeClUZVod2BKaELraMCHXOz4wQ6vEh1V0xR5ApWrhBbfCJSPgQO_JACMajZ2eAC7BY0N08rsx4XiUnFSDsozg/s200/photo%25281%2529.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One pan of mole sauce, one pan of oil.</td></tr>
</tbody></table>
Heat the oil and mole sauce in
separate pans over medium heat. I don't bother measuring the canola oil, as it will depend on how big your pan is. Just pour in just enough that you can completely submerge a tortilla in in. As soon as the oil bubbles when a teeny piece of tortilla
is placed in it, its ready. Fry the tortillas one by one in the oil for
about 40-60 seconds each, then transfer to the pan with the mole
sauce, and use a pair of tongs to flip the tortilla to coat it completely in the mole sauce.<br />
<br />
Spoon approximately two tablespoons of the sauce into a bottom of
an oven safe skillet or similar (I use two pyrex pie pans) and then carefully place the mole coated
tortilla flat in the middle of the pan.<br />
<br />
Place a generous sprinkling of
cheese as well as turkey on the tortilla, making sure not too pile it
too high (see photo, it should be a flat layer).<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfZrdKqNIriyR7LRt2NmJjqocaT-6ykPviMmAG2bzkUEbTlbWVI_NvmlAtWwpVKZySwbwk56a0bl3NdQpXcEkuVtNANtsoDtwvN0xAbuE3n_xZA6OtxiW8_3qZfs-SOdScFO86VG2KEA/s1600/DSC07403.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfZrdKqNIriyR7LRt2NmJjqocaT-6ykPviMmAG2bzkUEbTlbWVI_NvmlAtWwpVKZySwbwk56a0bl3NdQpXcEkuVtNANtsoDtwvN0xAbuE3n_xZA6OtxiW8_3qZfs-SOdScFO86VG2KEA/s200/DSC07403.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">layering the cheese and turkey</td></tr>
</tbody></table>
<br />
Repeat the same oil and mole smothering process for another tortilla, stacking it like
a pancake onto of the cheese and shredded meat you just put on top the first tortilla, then add another layer of cheese and shredded meat.<br />
<br />
After four layers of tortilla, and three layers of cheese/meat alternating, place a sprinkling of cheese atop the final tortilla
and place in the oven.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJgLSXfIs7Y5GFCtZuTWNzASqe_uRad45Rs2Vjllh63pC12cenXEHejyD1htAC5KbiIdUO31HikELrCqQxYkpCrTHoXFH5Dl8jaGaCHNlJVG_hRTfd5jr1n4nXA2I2sbsznV3_NL5BZA/s1600/DSC07404.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJgLSXfIs7Y5GFCtZuTWNzASqe_uRad45Rs2Vjllh63pC12cenXEHejyD1htAC5KbiIdUO31HikELrCqQxYkpCrTHoXFH5Dl8jaGaCHNlJVG_hRTfd5jr1n4nXA2I2sbsznV3_NL5BZA/s200/DSC07404.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished stack!</td></tr>
</tbody></table>
Repeat this process to make another stack, then place them in the oven.
While the enchiladas are getting bubbly hot in the oven, use the leftover oil to fry two eggs sunny side up. After about 10 minutes in the oven or until the cheese is completely melted, place one sunny side up on each stack and serve in the hot dish at the table, or carefully transfer to a serving plate.<br />
<br />
I made sure to take a picture where you can see the alternating layers in this enchilada below.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoJLUUQVNPaRrBuIWiRD8NxmJrJYqyDUvgm0RdRTGXo3es2-kdmQfdkCrcWJL59R5xapLUfFibadYVvA98nREMOJlfSL3-P3kvNaF_3Dm8Mr4DcGAlSLGs43v6xnd9JfNV76j2s9Yfic/s1600/DSC07413.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoJLUUQVNPaRrBuIWiRD8NxmJrJYqyDUvgm0RdRTGXo3es2-kdmQfdkCrcWJL59R5xapLUfFibadYVvA98nREMOJlfSL3-P3kvNaF_3Dm8Mr4DcGAlSLGs43v6xnd9JfNV76j2s9Yfic/s320/DSC07413.JPG" width="320" /></a>See Also:<br />
<a href="http://missmochi.blogspot.com/2012/03/new-mexican-style-enchiladas.html">Dad's New Mexican Enchiladas</a><br />
<a href="http://missmochi.blogspot.com/2012/09/new-mexican-green-chile-enchilada.html">New Mexican Green Chile Enchiladas</a><br />
<a href="http://missmochi.blogspot.com/2013/11/turkey-and-hominy-soup.html">Turkey and Hominy Soup </a><br />
<br />
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-23989589644996382422016-11-23T17:00:00.000-08:002016-12-26T15:27:29.636-08:00Persimmon Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zt_QhCQ1cdjdWyLBES5vyyPCNZ73qfTxW6TeSAuOWvFci_cAO72hvbN2YPb0jMtFI9b8IGqjcqrQ5fMql0oUsh50K2uQxJJgBbqPutQCv2jCbvHAqqJYOdFx164g3eFCdLfjxtvtQyw/s1600/DSC07367.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zt_QhCQ1cdjdWyLBES5vyyPCNZ73qfTxW6TeSAuOWvFci_cAO72hvbN2YPb0jMtFI9b8IGqjcqrQ5fMql0oUsh50K2uQxJJgBbqPutQCv2jCbvHAqqJYOdFx164g3eFCdLfjxtvtQyw/s320/DSC07367.JPG" width="320" /></a>It's persimmon season! Every year, my great uncle's trees bless us with more fuyu persimmons than we know what to do with. I've shared lots of recipes over the years and suggestions for what do with the fruits besides eating them plain, and it's become a Thanksgiving tradition to whip up something with persimmons.<br />
<br />
I asked my mom what she wanted to see this year, and her answer was persimmon pudding!<br />
<br />
<br />
There are two basic types of persimmon, or kaki (柿): the squat Fuyu that can be eaten
crisp like an apple or the heart-shaped Hachiya type that is ripened
until jelly-like inside. The Hachiya cannot be eaten hard because it is
very astringent unless fully ripe.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCVFBIukYD948-QvStOKB5z1PX4P9aoW0DZjDoYEROGsbZFQRj_2bo2P9GnYj_7J-Zo4Dhs_NwfnkXL1Uf_9MTYwuGJwfkles7458Gwz133ooFgxRmgwHocLOsSQAKFIMSdwfT4rQ2sM/s1600/DSC07369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCVFBIukYD948-QvStOKB5z1PX4P9aoW0DZjDoYEROGsbZFQRj_2bo2P9GnYj_7J-Zo4Dhs_NwfnkXL1Uf_9MTYwuGJwfkles7458Gwz133ooFgxRmgwHocLOsSQAKFIMSdwfT4rQ2sM/s320/DSC07369.JPG" width="320" /></a>Now persimmon pudding is traditionally made with the Hachiya type (or the wild American native persimmon which is similar in texture to the Hachiya), however it can be made with fuyu. You just need to let them over-ripen to a jiggly state. Generally speaking, there's always some of our fuyu that manage to overripe before we get through our bunker crop!<br />
<br />
No matter what variety you have on hand, make sure they are jiggly-about-to-burst ripe. We want to highlight that custardy texture of the pulp in this recipe. <br />
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<b>Persimmon Pudding </b><br />
<br />
1 cup overripe fuyu persimmon pulp (or regular mushy-ripe hachiya) <br />
1⁄2 cup sugar<br />
3 eggs <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4O3hAamyMmCysCNITWkywvrnuSFT-6Mkw8gSvHqcq-0Pe6Z9hN9w44GtXgbo3Ld1NQXRQsA28uhonqWRchmOP7rgfCCt1DaYUMdADCD4_o4SmCPGL1PKij8Jar-BnXKwgquH8pnS_8bc/s1600/DSC07362.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4O3hAamyMmCysCNITWkywvrnuSFT-6Mkw8gSvHqcq-0Pe6Z9hN9w44GtXgbo3Ld1NQXRQsA28uhonqWRchmOP7rgfCCt1DaYUMdADCD4_o4SmCPGL1PKij8Jar-BnXKwgquH8pnS_8bc/s200/DSC07362.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBM7-qscpD1nY9XXisF6yFs7w6dufjZqrdukOXwNWzguXUEvGUts0Fg-JsN9kRUrNSUT_QLcu9Epz_BSsn1zuhKyleL2ibCGvEmeDIQt9fAexEflDLkmCGf1muVfJ2d56e-7z4agxAy6c/s1600/DSC07364.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBM7-qscpD1nY9XXisF6yFs7w6dufjZqrdukOXwNWzguXUEvGUts0Fg-JsN9kRUrNSUT_QLcu9Epz_BSsn1zuhKyleL2ibCGvEmeDIQt9fAexEflDLkmCGf1muVfJ2d56e-7z4agxAy6c/s200/DSC07364.JPG" width="200" /></a>1 cup all-purpose flour<br />
1 teaspoon baking powder<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUNpxfIWI_SEmoQhphUlXwRpT6QeHs9kxC3J9l8UVkIczf22mdjckmzY6WEX75xd1lmzPnsI7PqhzczqQNzPoK_U9-VLUb3TIgVx2W11QQjIcJjo6BKSwq4huemBHWdgyW0QkgqMrzP8/s1600/DSC07365.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUNpxfIWI_SEmoQhphUlXwRpT6QeHs9kxC3J9l8UVkIczf22mdjckmzY6WEX75xd1lmzPnsI7PqhzczqQNzPoK_U9-VLUb3TIgVx2W11QQjIcJjo6BKSwq4huemBHWdgyW0QkgqMrzP8/s200/DSC07365.JPG" width="200" /></a>1⁄2 teaspoon ground nutmeg<br />
1⁄2 teaspoon ground cinnamon <br />
1 cup milk<br />
1⁄2 stick butter (1⁄4 cup), melted<br />
<br />
Preheat your oven to 325°F, then lets prepare that pulp: it's a little messy any which way you do it, but I found rather than trying to peel it the best way was to cut each persimmon in half and then used a spoon to scoop out the gelatinous flesh. Please check for seeds! I needed about 3 fuyu to equal a cup. This isn't exact, so if you're a bit shy of a cup, this recipe will still work.<br />
<br />
Place the pulp into a mixing bowl and stir in eggs, sugar, milk, and melted butter until well combined.<br />
<br />
In a separate large mixing bowl, sift together the dry ingredients: flour, baking powder, nutmeg, and cinnamon.<br />
<br />
Pour in the wet ingredients into the dry and stir to combine. Pour this batter into a greased 9x9" pan and cook for about 50 minutes to 1 hour, or until a skewer comes out clean. Cut into squares and serve warm with ice cream, custard, or whipped cream.<br />
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Note: this refrigerates and reheats fantastic! Also you can try it cold! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDPYKg8QNQR9qsZIXY1MiQiZYkOot6JyNJzXxVefkvoeeGaS8UL-e7QUypERvPLwBaje-W6hVv86N_JBLbmwaXZKlIz8AeY5AkIlgkrPLNgOiWXcfkhUOTEfKBGeUFA-sD19TLqZdRb8/s1600/DSC07376.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDPYKg8QNQR9qsZIXY1MiQiZYkOot6JyNJzXxVefkvoeeGaS8UL-e7QUypERvPLwBaje-W6hVv86N_JBLbmwaXZKlIz8AeY5AkIlgkrPLNgOiWXcfkhUOTEfKBGeUFA-sD19TLqZdRb8/s320/DSC07376.JPG" width="320" /></a>See also:<br />
<a href="http://missmochi.blogspot.com/2013/12/chai-persimmon-sorbert.html">Chai Persimmon Sorbet </a><br />
<a href="http://missmochi.blogspot.com/2013/11/fall-fruit-salad.html">Fall Fruit Salad</a><br />
<a href="http://missmochi.blogspot.com/2012/11/fuyu-kaki-bundt.html">Fuyu Kaki Bundt</a><br />
<a href="http://missmochi.blogspot.com/2012/11/kaki-kohaku-namasu.html">Kaki Kohaku Namasu </a><br />
<br />
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com1tag:blogger.com,1999:blog-5102984962751316984.post-88803023876171130642016-11-22T14:00:00.000-08:002017-04-18T15:35:35.735-07:00Julia's Korroke<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZV5iR0_pb8zaSp2D24biOUzZK4RCzeVXYMmW9UhXCxVlo44t7QTYtlI9CQxm9qTB2nLsK35iy61VGJ1TPvQb5OyfNFLPFG01BbD2jiQis-qO4648JWT-iW8S_mzxpBrlqG3y6PQU7QHw/s1600/DSC07264.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZV5iR0_pb8zaSp2D24biOUzZK4RCzeVXYMmW9UhXCxVlo44t7QTYtlI9CQxm9qTB2nLsK35iy61VGJ1TPvQb5OyfNFLPFG01BbD2jiQis-qO4648JWT-iW8S_mzxpBrlqG3y6PQU7QHw/s320/DSC07264.JPG" width="320" /></a>All I wanted for my birthday was to learn how to make Julia's amazing korokke. Julia is one of my mother's very best friends and someone I consider to be part of my family. They've known each other since before I was born, and I grew up going over to their house, going on road trips together, and spending holidays with them.<br />
<br />
I learned to ride horses with Julia's instruction, while her husband introduced my brother and I to the awesome world of computer games. I was too young to notice it at the time, but they were very influential in my life, encouraging me in my academics but also my hobbies as well. I'm thankful every Thanksgiving I've had so many amazing role models in my life. I know that sounds super cheesy, but you haven't met them! Our families go camping together, horse trail riding together, and even thrift shopping with one another! I especially like playing board games at their house, and wish my work hours didn't prevent me from seeing them as often as I'd like.<br />
<br />
Julia's son got me set on this idea when he mentioned that his favorite part of Thanksgiving was his mom's croquettes, which is served with the traditional <a href="http://missmochi.blogspot.com/2014/01/so-su.html">okonomi sauce (sosu)</a>, but also ranch dip. It just wasn't Thanksgiving without it, in his opinion. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FNJyVUIVals-hLGYH5qlgM1uDJO-PoWxXpMonq2wWTNwg6YrFtItIRWizOwGueJXSX9r23EfZkv7zhYpV8NyrI0imfiVOfauG5b2c2yzr1E_12LA_n-VpOC6cdcPOpPU6Gasfqz3bZc/s1600/DSC07271.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FNJyVUIVals-hLGYH5qlgM1uDJO-PoWxXpMonq2wWTNwg6YrFtItIRWizOwGueJXSX9r23EfZkv7zhYpV8NyrI0imfiVOfauG5b2c2yzr1E_12LA_n-VpOC6cdcPOpPU6Gasfqz3bZc/s320/DSC07271.JPG" width="320" /></a></div>
Ranch dip? On korokke? I had to see this. And then Julia brought some over to my parent's house, and I was hooked. I would have never in a million years thought that ranch would work with croquettes, but it is delicious. I personally liked to alternate between the okonomi sauce and the ranch dip, so each bite sings.<br />
<br />
Korokke, or Japanese croquettes, are very similar to the French
croquettes, but are usually made with a higher ratio of potatoes to meat
and served with the same family of tangy sauces that tonkatsu and a lot
of fried foods is served with. <br />
<a name='more'></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfd57Q29nL0vtmXWQytRdNS8u1Gn0V2l8y1VIDeSRtMUyI8WWFhr8RfomAiy5JGape1XzEHkc2D5OrU4C6i6OpRTqg2L93BasILY9s9ZoFtL-3ktfiRT401-_BajF2Qf0sAJnoU9QuY9w/s1600/DSC07258.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfd57Q29nL0vtmXWQytRdNS8u1Gn0V2l8y1VIDeSRtMUyI8WWFhr8RfomAiy5JGape1XzEHkc2D5OrU4C6i6OpRTqg2L93BasILY9s9ZoFtL-3ktfiRT401-_BajF2Qf0sAJnoU9QuY9w/s320/DSC07258.JPG" width="320" /></a>Needless to say, I became fascinated to learn Julia's version. I loved how these croquettes melded American and Japanese cooking in such a casual and delicious way. I would have never thought to pair croquettes with ranch dressing, let alone when she mentioned all the other tweaks she mentioned to me.<br />
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For instance, I find that some potato based korroke can be very bland tasting (you need that sauce!), but hers use a very American ingredient, Lipton's onion soup and dip mix, to give it a well needed seasoning and savory taste. She also let me know she's used crushed up cornflakes in the past instead of panko as well, when panko was harder to find in local grocery stores than they are now.<br />
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Unlike some korokke recipes, she does not use an egg in the mashed potato mix to bind things together, so it is imperative that you drain the meat if needed so it will not be greasy and cause the korokke to fall apart. I've seen korokke with a higher ratio of meat to potato, but if you go too high, it might not stay together!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQ0AlYSWgMypbXrtM-WIs7qRx8HzGLejDCMNLAAZWx0uLvm455w6A231pVkA3F4_fsS-LuT4xLI0rxL6c2BBHY1ZlJCxn5lHOMy55HbxwG-DPDh7YB9VJtqL8_kcpqAvitDw_It79RJs/s1600/DSC07224.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQ0AlYSWgMypbXrtM-WIs7qRx8HzGLejDCMNLAAZWx0uLvm455w6A231pVkA3F4_fsS-LuT4xLI0rxL6c2BBHY1ZlJCxn5lHOMy55HbxwG-DPDh7YB9VJtqL8_kcpqAvitDw_It79RJs/s200/DSC07224.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Secret ingredients!</td></tr>
</tbody></table>
<br />
<b>Julia's Korroke </b><br />
<span style="font-size: x-small;">Serves a small army</span><b> </b><br />
<br />
5lbs Russet potatoes<br />
1lbs ground beef<br />
1 medium yellow onion, chopped into a large mince<br />
3 packets of Lipton's onion soup mix<br />
1/2 tsp salt<br />
2 cups flour<br />
6 eggs beaten<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5fS07xdezoC5lkQd4qlBuZUHWTUJSODVaxggBizhT2nI4OtMsZfCMESVOqjEDIuUSEM6nSA4fa_Q4Ls2gSRIDUBGKf-guODrbVQAnfUhBomMkDrEsfniyVOShsknUEPZSDzXzDip47k/s1600/DSC07232.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5fS07xdezoC5lkQd4qlBuZUHWTUJSODVaxggBizhT2nI4OtMsZfCMESVOqjEDIuUSEM6nSA4fa_Q4Ls2gSRIDUBGKf-guODrbVQAnfUhBomMkDrEsfniyVOShsknUEPZSDzXzDip47k/s200/DSC07232.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">browning meat + boiling potatoes</td></tr>
</tbody></table>
1 package panko (approximately 4 cups)<br />
<a href="http://missmochi.blogspot.com/2014/01/so-su.html">Okonomi sauce</a> to serve<br />
<br />
for the ranch dip:<br />
1 packet ranch dip powder<br />
1/2 cup milk<br />
1 cup mayonnaise <br />
<br />
First wash and peel the potatoes, then add the salt to a large pot of water and bring to a boil. Add in the potatoes and boil until cooked through and a chopstick easily pierces the entire width of the potato.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQ7nMbgqxkf14_hsstd2SQOpQaC9nFP1sJMuKbKNwVZ_CWd7TmY_sb8y6GcV4FnEfqy2LhhJP6kz4E4acwn9gH6enGLur5AMTjz1gNbmbg6cPikubeu-q2IPGcXmM5AGd0eDOcegBES4/s1600/DSC07230.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQ7nMbgqxkf14_hsstd2SQOpQaC9nFP1sJMuKbKNwVZ_CWd7TmY_sb8y6GcV4FnEfqy2LhhJP6kz4E4acwn9gH6enGLur5AMTjz1gNbmbg6cPikubeu-q2IPGcXmM5AGd0eDOcegBES4/s200/DSC07230.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">roughly minced onions</td></tr>
</tbody></table>
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Drain the potatoes and mash completely. Mix in one packet of Lipton's onion soup mix.<br />
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While the potatoes are boiling, brown the ground beef over medium high heat in a large skillet until all pink disappears. Depending on how fatty your beef is, you may need to drain off some fat. Mix in the onion and heat until they become translucent. Take off heat and mix in two packets of onion soup mix.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQ38BI2-tdl-CVEipNUbb2AVIKgc6BtpICxE-KhdmdbKg7zoGhnBTldn5-_JXOOL7nBwp3eW3IVnjXkL482maHGHFdMkULepdZJoOJnJ0Yj0OYIF3I3VulrJI8g_ZnTOt3tdWc534Nv4/s1600/DSC07239.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQ38BI2-tdl-CVEipNUbb2AVIKgc6BtpICxE-KhdmdbKg7zoGhnBTldn5-_JXOOL7nBwp3eW3IVnjXkL482maHGHFdMkULepdZJoOJnJ0Yj0OYIF3I3VulrJI8g_ZnTOt3tdWc534Nv4/s200/DSC07239.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the meat/onions into the mash</td></tr>
</tbody></table>
Mix together the mashed potatoes and meat/onion mixture and let set aside to cool enough to handle. If it's too hot, it might fall apart when it's being handled or fried.<br />
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While the mix is cooling, make up your ranch dip by mixing the milk, mayonnaise, and powder together until completely combined. Set in the fridge to chill and thicken up. <br />
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Set up your dredging station by putting the flour, beaten eggs, and panko crumbs in separate bowls, and I recommend a baking sheet lined with parchment paper as a convenient set up for your croquettes.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2a0OLgDGcxF-WccD18wKf1vL5gFju9k3wWGjHC5Ojx6IPM7ynmatVl89L5RJgRIkf4i9CWTrjkypDrABw4l3-3LDcVk7UpVkPNtSPZgzNS_ga5anpy6JkDitlsPGb-EdAcEKci42OOA/s1600/14379707_10208770916164607_1122731617288577456_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2a0OLgDGcxF-WccD18wKf1vL5gFju9k3wWGjHC5Ojx6IPM7ynmatVl89L5RJgRIkf4i9CWTrjkypDrABw4l3-3LDcVk7UpVkPNtSPZgzNS_ga5anpy6JkDitlsPGb-EdAcEKci42OOA/s200/14379707_10208770916164607_1122731617288577456_o.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For size/shape reference!</td></tr>
</tbody></table>
There's no need to measure out the flour or panko, just pour a bunch in a bowl. If you run out while dredging, just grab some more. This is a giant recipe, so don't be surprised at the amount of dredging material you need.<br />
<br />
After you're doing setting up, use your hands to shape the croquettes roughly the size and shape of a large egg (just a little larger than a jumbo chicken egg). The traditional shape for korroke is a patty shape, but this little footballs are delicious and their shape makes it easier to avoid them falling apart.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVlOpDVC8PrW2J3wG0QY3K3ZKfeETI9w7hNMRXr63nE7Maxd6yB1NAh5eH1FLR1vD_jBO1wi3UgTKDG-nXPjyKZ3-NPXZPMV-wxSX8CGYvj4y84LhEmIA1RcUkm9qTSdNYYWk9TgBKQs/s1600/DSC07240.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVlOpDVC8PrW2J3wG0QY3K3ZKfeETI9w7hNMRXr63nE7Maxd6yB1NAh5eH1FLR1vD_jBO1wi3UgTKDG-nXPjyKZ3-NPXZPMV-wxSX8CGYvj4y84LhEmIA1RcUkm9qTSdNYYWk9TgBKQs/s200/DSC07240.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making the croquettes!</td></tr>
</tbody></table>
<br />
Once you're done shaping, dredge each croquette in the following order: flour, eggs, then panko. Make sure that each croquette is completely covered in panko. Set on the parchment paper and continue dredging until all of them are coated, refilling your flour, eggs, or panko as needed. <br />
<br />
Next, heat your oil to 350°F. The oil should be deep enough to full submerge the croquettes. I like to check the temperature of the oil as I'm really good at overfrying the first sacrificial croquette if I don't. The nice thing about croquettes is that you don't have to worry about them cooking all the way through because they are already cooked inside!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmsYlCoziYVKqCx0z93Ru4fpzjxzFEUem3zHSQEmqURpQLnS_Gc7W5DJTGg0TY_4AdhMBkE_CyY4OJYgBZXCspQYaC9F4PyTsqAO6hdqJv4f8ScWdNu_lfKoedu8rACyzeEXuHgDU-pA/s1600/DSC07237.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmsYlCoziYVKqCx0z93Ru4fpzjxzFEUem3zHSQEmqURpQLnS_Gc7W5DJTGg0TY_4AdhMBkE_CyY4OJYgBZXCspQYaC9F4PyTsqAO6hdqJv4f8ScWdNu_lfKoedu8rACyzeEXuHgDU-pA/s200/DSC07237.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dredging station!</td></tr>
</tbody></table>
<br />
Just fry until golden brown and drain on a paper towel lined plate. Make sure that you don't drop in too many at a time as that might cause the oil temperature to plummet.<br />
<br />
Serve piping hot with the <a href="http://missmochi.blogspot.com/2014/01/so-su.html">okonomi sauce</a> and the ranch dip!<br />
<br />
Since this easily makes 50 hefty croquettes if not more, I have some methods of storing these you might like:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yBm9jglHouxA6Y4qugPmgjyteta7679UGHjPZKmeKwr3PTTYR-gF6rB982BtYnttSaB1nDvU1aQdLEQGKLCKhKBootxhFGBcrp8ubzFttyDhtkpGaN_yDE7BDmsncqx-7EWpZXgK2i0/s1600/DSC07249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yBm9jglHouxA6Y4qugPmgjyteta7679UGHjPZKmeKwr3PTTYR-gF6rB982BtYnttSaB1nDvU1aQdLEQGKLCKhKBootxhFGBcrp8ubzFttyDhtkpGaN_yDE7BDmsncqx-7EWpZXgK2i0/s200/DSC07249.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Into the oil!</td></tr>
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First option: you can freeze them on a cookie sheet in the freezer until solidly frozen right after you have breaded them and before the frying step. Then all you need to do is thaw in the fridge, and fry them up whenever you'd like!<br />
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Second option: fry them up, then refrigerate the leftovers. You can reheat them in a toaster oven and they taste great! (My mom cooks just like her, remember the <a href="http://missmochi.blogspot.com/2013/11/turkey-and-hominy-soup.html">Turkey and Hominy Soup</a> recipe? It also makes a TON!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVZr1RbbHsL45QtD2ZSFxvuxzweGWuJe5gce3GcDSej6VV4nPgv5azgvp5spoqEeXi_MG4YjX-pqPDA7HbJtQ0lTVk3ckjmIFM4A6f8RxsJRUqRvdjS0CjwgC0YV4_YSgzwzpkrZfqm4/s1600/DSC07263.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVZr1RbbHsL45QtD2ZSFxvuxzweGWuJe5gce3GcDSej6VV4nPgv5azgvp5spoqEeXi_MG4YjX-pqPDA7HbJtQ0lTVk3ckjmIFM4A6f8RxsJRUqRvdjS0CjwgC0YV4_YSgzwzpkrZfqm4/s320/DSC07263.JPG" width="320" /></a>See also:<br />
<a href="http://missmochi.blogspot.com/2013/12/katsudon.html">Katsudon</a><br />
<a href="http://missmochi.blogspot.com/2012/11/renkon-chips.html">Renkon Chips </a><br />
<a href="http://missmochi.blogspot.com/2012/05/spam-musubi-hapa-food.html">Spam Musubi</a>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-78173594360380739522016-11-21T23:30:00.000-08:002016-12-18T15:12:54.758-08:00Adventures in Japan: 2014<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtug7YVrZbOp1fns5d7wtb4YX8JHuhAkwnALPfwx-uwYa8lDTo9rV-qh-oj6HWSEQWPDUsyMv9SoSElV0ldsBF0EuQWQk63jnNUWAtrNmtjt3DQcQqZzh6c1YEd2M1NusMYhGHyrFdtVg/s1600/IMG_5071.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtug7YVrZbOp1fns5d7wtb4YX8JHuhAkwnALPfwx-uwYa8lDTo9rV-qh-oj6HWSEQWPDUsyMv9SoSElV0ldsBF0EuQWQk63jnNUWAtrNmtjt3DQcQqZzh6c1YEd2M1NusMYhGHyrFdtVg/s320/IMG_5071.jpg" width="213" /></a>In 2014, I took an epic trip to Japan during the cherry blossom season, and I haven't had a chance to write about it. I wanted to make sure I did the trip justice, and I fell into a funk of nothing but business, career, and job. Now that I've got my priorities more settled, it's time to share my amazing Japan trip with you!<br />
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It was a whirlwind fifteen days. I visited cousins, gave my respects to my ancestors at our temple, visited our ancestral house, and trekked up a cliff to visit our family grave surrounded by citrus trees. I dressed up as a geisha (maiko to be specific) in Kyoto, hugged deer near Hiroshima, got lost on the Tokyo train system more than once, and explored the enchanting Ghibli Museum. Most of all, I ate tons of amazing Japanese cuisine, and I can't wait to share it with you.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6aXG4wBcddL6rJpwilXky8UBevo1Vcl-pJU3jhVXoi-iNN_SFSU-GcY5qSguHOUjezKufy0x0W1_DDvgIqWvIGqtHZZOKQ686aNqUCTp5HzP7HLmsRlmRzNnUSYpmjyGL8DKZ2SivAk/s1600/DSC04751.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6aXG4wBcddL6rJpwilXky8UBevo1Vcl-pJU3jhVXoi-iNN_SFSU-GcY5qSguHOUjezKufy0x0W1_DDvgIqWvIGqtHZZOKQ686aNqUCTp5HzP7HLmsRlmRzNnUSYpmjyGL8DKZ2SivAk/s320/DSC04751.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yawatahama's many graves on the hillside</td></tr>
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I thought a bit about how I wanted to present all the information and pictures without turning this blog into a travel blog, but also not leaving you with the impression all I did was stuff my face (to be fair, it was a main feature). So for each city or province I visited, I will have a short post with some history, pictures of what I did besides eat. This regional post will be followed by a review of a restaurant if possible, or perhaps an overview of the regional food will be worked into the first post if not. Lastly, I will have a recipe for each place inspired by my visit. I hope you enjoy sharing my adventures, and I hope that my recipes will allow you to experience a little bit of what I enjoyed on my travels!<br />
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This post will stay on top until I complete my Adventures in Japan series so that you can skip to places at your leisure! Each region page will have a list of all the ingredients and recipes associated with it linked at the bottom!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyHC5AasWzHgOUK97thExPz1AAGwes_srZm8CjKuQ73X2PtqWti2ISg-c53Q4ZpvRabln1mu_jTJ2686bW7x8JTAK3V41AfkbtFm9yiAHX-grZTNcNeEgHCe8-C7JEPOhkbzzmVrwJRU/s1600/IMG_4473.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyHC5AasWzHgOUK97thExPz1AAGwes_srZm8CjKuQ73X2PtqWti2ISg-c53Q4ZpvRabln1mu_jTJ2686bW7x8JTAK3V41AfkbtFm9yiAHX-grZTNcNeEgHCe8-C7JEPOhkbzzmVrwJRU/s320/IMG_4473.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Miss Mochi at Miwajima Island</td></tr>
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<a href="http://missmochi.blogspot.com/2016/07/adventures-in-japan-fukuoka.html">Fukuoka, Fukuoka prefecture, Kyushu region</a><br />
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<a href="http://missmochi.blogspot.com/2016/08/adventures-in-japan-yawatahama.html">Yawatahama, Ehime prefecture, Shikoku region</a><br />
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<a href="http://missmochi.blogspot.com/2016/08/adventures-in-japan-beppu-and-yufuin.html">Beppu and Yuifin, Oita prefecture, Kyushu region</a><br />
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<a href="http://missmochi.blogspot.com/2016/09/adventures-in-japan-hiroshima-and.html">Hiroshima and Miyajima, Hiroshima prefecture, Chogoku region</a><br />
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<a href="http://missmochi.blogspot.com/2016/10/adventures-in-japan-kyoto.html">Kyoto, Kyoto prefecture, Kansai region</a><br />
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<a href="http://missmochi.blogspot.com/2016/11/adventures-in-japan-tokyo.html">Tokyo, Tokyo prefecture, Kanto region</a>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com2tag:blogger.com,1999:blog-5102984962751316984.post-91729616156133590862016-11-20T13:56:00.000-08:002016-11-21T22:05:09.111-08:00Adventures in Japan: Tokyo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVXd4VQlv213dBDRpqcHhzfKWTAbBtyvbVZePxZ8gOHmTn3VUMZQ-YZVPtV6CYkZmlJNQwnrc6DRsn_5VxDVfRkaC1hyrJIwQShgZYZRVesY902Ct5ELtQkaZ-mnCsXee_0eKXvqyJ08/s1600/DSC05304.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVXd4VQlv213dBDRpqcHhzfKWTAbBtyvbVZePxZ8gOHmTn3VUMZQ-YZVPtV6CYkZmlJNQwnrc6DRsn_5VxDVfRkaC1hyrJIwQShgZYZRVesY902Ct5ELtQkaZ-mnCsXee_0eKXvqyJ08/s320/DSC05304.jpg" width="320" /></a>What don't you already know about Tokyo? It's the most populous metropolitan area in the world and the capital of Japan. Its GDP is more than most countries and more Fortune 500 companies are based in Tokyo than any other city. It has more 3 Michelin Star restaurants than any other city on earth. Its arguably one of the most important urban areas in our global community, at least at the time of this writing.<br />
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Tokyo has this reputation of Blade Runner-esque skyscrapers and dark grit, some sort of cyberpunk labyrinth of oriental urbanization. Don't believe me? Search "Tokyo" in google and click on "images." Highly stylized photos of an intersection of Tokyo, complete with glaring photo-shopped neon lights. And don't get me wrong, if that's what you're looking for, you can find it in pockets. But really, you're better off taking a gander at Singapore, Dubai, or Hong Kong.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQ_CyOHVbzfD939ez1Ji2ALMczP0dg90wqOLl1c3-8iP8ptg_7Xvta1-x3aw1a6I-XMFbFwU5SWzIuHpWkUQdI0Zu4ONLH8AOFf6TCfe0jgmcoJm85RI05bZT0kbl8DAwuR18pP8ttHY/s1600/IMG_0718.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQ_CyOHVbzfD939ez1Ji2ALMczP0dg90wqOLl1c3-8iP8ptg_7Xvta1-x3aw1a6I-XMFbFwU5SWzIuHpWkUQdI0Zu4ONLH8AOFf6TCfe0jgmcoJm85RI05bZT0kbl8DAwuR18pP8ttHY/s200/IMG_0718.jpg" width="200" /></a>Tokyo, and the surrounding suburbs, honestly kind of reminded me of Los Angeles, only bigger and better. Better public transportation, better and bigger parks, and much much cleaner. And of course, not a desert which can only make things prettier and greener. But despite being such a huge city, it didn't feel as big and scary as New York, with the skyscrapers looming overhead, taxis honking, and grim gothic architecture of its churches. I'm having trouble describing it and we didn't take a lot of pictures of the city. Just go there!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcJNQuMwBCqK07YhIytyTieUvHMBCo7HpiTZKLIPIzctUQT8z_tLSes-myQj9SPPpo7KuhgT9qqOPVY3O7f9I1Q_IAORX2VtwLe9jqCLJYj126Jzb2EkTMn_7VZiKwJ7m_WmJtLilgbQ/s1600/DSC05737.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcJNQuMwBCqK07YhIytyTieUvHMBCo7HpiTZKLIPIzctUQT8z_tLSes-myQj9SPPpo7KuhgT9qqOPVY3O7f9I1Q_IAORX2VtwLe9jqCLJYj126Jzb2EkTMn_7VZiKwJ7m_WmJtLilgbQ/s200/DSC05737.jpg" width="200" /></a>Part of what probably made me feel like it was similar to Los Angeles was that we stayed in a hostel in a wholesale district: Asakusabashi. It reminded me a lot of the wholesale districts in downtown LA, and it was conveniently close to everything in Tokyo without the price tag of staying in a fancy hotel.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLjdTZYateQzMUdD54QtHa4rQFveju03OYsvOiFooDI6ol3YFafcJfCzc2AV_tJw2q3NyUI0FwoJUdlIbhxjuG598m9KjJOJb_MZAVWjk_OJwAfFtyFdGmoJ-k8fCj4m31VXkVYrxCPs/s1600/IMG_0405.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLjdTZYateQzMUdD54QtHa4rQFveju03OYsvOiFooDI6ol3YFafcJfCzc2AV_tJw2q3NyUI0FwoJUdlIbhxjuG598m9KjJOJb_MZAVWjk_OJwAfFtyFdGmoJ-k8fCj4m31VXkVYrxCPs/s200/IMG_0405.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These guys whizzed around Tsukiji</td></tr>
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My brother and I wandered around a lot as my mother likes to go to bed insanely early. We tried a lot of late night diners, konbini food (more on that later), and enjoyed peeking under the elevated train tracks where izakayas served patrons food and drink into the wee hours of the morning.<br />
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We also ventured into the Tsukiji fish market, which was impressive with the huge tunas and every fish imaginable for sale but I enjoyed the outer market more. I found what I think was around a 5kg bag of my favorite <a href="http://missmochi.blogspot.com/2012/06/shiso-katsuo-ninniku-pink-pickled.html">shiso katsuo ninniku</a> for about $16, and debated smuggling it into my luggage but instead settled on a 0.5kg bag to enjoy during the trip. And yes, my mother and I ate every clove over the next several days for breakfast. <i>It. was.</i> <i>glorious</i>.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHbosiS39N7xErwIAoJhs-JjHex0WZ3GU9ftbWNmpReX9oTwIeSqKBvttodjRas7ZpPPXDMO4FHD6lAmyF0YbpIlJ4KN_nob-B9E2IjK2Xb65XnzJfDz4bgxUvRZpR_SuGwanFKgcC8c/s1600/DSC05406.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHbosiS39N7xErwIAoJhs-JjHex0WZ3GU9ftbWNmpReX9oTwIeSqKBvttodjRas7ZpPPXDMO4FHD6lAmyF0YbpIlJ4KN_nob-B9E2IjK2Xb65XnzJfDz4bgxUvRZpR_SuGwanFKgcC8c/s320/DSC05406.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me, with my garlic, with puffy red face!</td></tr>
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One unexpected downside to Tokyo? I'm pretty much allergic to the entire city during the spring. I've never been allergic to anything before, and I've been covered completely head to toe in cat dander, horse hay, etc, so when I started sneezing non-stop I was pretty nonplussed. Apparently the Japanese cedar produces pollen that a vast majority of the population is highly allergic to, so you will see a lot of medical masks on to prevent inhalation of the pollen. Apparently about 1 in 3 people are allergic to the sugi, or Japanese cedar, pollen that coincides with cherry blossom season. Down south, there weren't enough sugi to bother me, but when I came to Tokyo I instantly became this snotty, red nosed, puffy lipped, sneezing mess. Next time, I'm bringing antihistamines and may be even considering one of those masks (I wear them in surgery for work and I've always hated the feeling of breathing in my own hot breath so I avoid them unless necessary).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZcmzIXqT_Pc09hCDz9H0zmm5ceTtYBGbmvK92IK0BRv2xNwku59uxqH_O_SczZrqjrgNhVUZBIvuLtNhiSvSs4jsp8JHx7QDIeu4OwprpdA57zfruBEGuGsECnT0a1TpKurlq2DqyY0/s1600/IMG_0228.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZcmzIXqT_Pc09hCDz9H0zmm5ceTtYBGbmvK92IK0BRv2xNwku59uxqH_O_SczZrqjrgNhVUZBIvuLtNhiSvSs4jsp8JHx7QDIeu4OwprpdA57zfruBEGuGsECnT0a1TpKurlq2DqyY0/s320/IMG_0228.jpg" width="320" /></a></div>
What will I be featuring for Tokyo? Stay tuned!<br />
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<a href="http://missmochi.blogspot.com/2016/11/all-about-that-konbini-life.html">All About That Konbini Life </a><br />
<a href="http://missmochi.blogspot.com/2016/11/sugar-margarine-snack.html">Sugar Margarine Snack </a><br />
<a href="http://missmochi.blogspot.com/2016/11/negima-nabe.html">Negima Nabe </a><br />
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com2tag:blogger.com,1999:blog-5102984962751316984.post-78277332408908972002016-11-19T00:00:00.000-08:002016-11-21T22:04:55.424-08:00Negima Nabe (ねぎま鍋)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzWNI_9iQnMqJS_2uD38fmLzzpGa3byG5dEtEJKAQ8ED3NuVga9e7PS-JNLqOQnz6Nz5RSDl4Gmim5vFgei5-rmuecDP3uBL3IxuvJYzNCkh4Hamnl3I0RBdqxb8Gt2e6ShLq4FGVZr4/s1600/DSC06655-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzWNI_9iQnMqJS_2uD38fmLzzpGa3byG5dEtEJKAQ8ED3NuVga9e7PS-JNLqOQnz6Nz5RSDl4Gmim5vFgei5-rmuecDP3uBL3IxuvJYzNCkh4Hamnl3I0RBdqxb8Gt2e6ShLq4FGVZr4/s320/DSC06655-001.JPG" width="320" /></a>This is an old-school Tokyo recipe. Otoro, or fatty tuna belly, used to be something that spoiled too fast to be commercially useful. Instead of the prized sushi ingredient it is today, it was sold fast and cheap, and more often cooked than served raw, thought to be too rich to consume raw. Which is insane considering how prized and expensive otoro is nowadays. But at one point in time, we used to feed lobsters to prisoners and indentured servants here in the states because it was so plentiful. Doesn't both of these make you wistful?<br />
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Our family took us to a restaurant famous for its otoro fare, apparently the royal family has even frequented there. Unfortunately, I wasn't able to track down the name of the restaurant. I wanted to bring some of that cuisine home to Mr. Mochi and my father since they weren't able to come with us on this trip. The name of this hot pot, "Negima Nabe," is a portmanteau the two star ingredients: Japanese long onion "negi" and bluefin tuna "maguro." "Nabe" just means "pot" and refers to the donabe pot that the meal is cooked in. Don't have a donabe? A dutch oven or even a large saucepan will work fine, you might need to cook in batches however.<br />
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Hot pots can generally be served two ways: tableside or stove top. Tableside, you just set out all the ingredients next to the hot pot with the broth. A portable stove tabletop allows you and your guests to put in the pieces and cook them while you chat. Stovetop, you prepare everything and cook it on the stove, then remove the hot pot to serve or dish it out individually. I prefer a hybrid of the two: I serve it tabletop, but I put in all the veggies to cook and the guests cook the meat. I like this because sometimes the veggies take a while and your guests get hungry staring at them waiting! I love how luscious daikon gets after being simmered for a long time.<br />
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<b>Negima Nabe (ねぎま鍋)</b><br />
<span style="font-size: x-small;">serves four</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTKxbQ4dZ2ZMg8D9r_ChRfi9WT7uI55Iz-hNt2h40V6pM8Qh77u9p0SL7c-A1Ttm6wmcMcyYU3LLeOHdpyUYqmP3lmdw1-3YwSpsDM94wpofsejdR_IHpju9flAf2k3X7IT4sc2tYW-Y/s1600/DSC06640.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTKxbQ4dZ2ZMg8D9r_ChRfi9WT7uI55Iz-hNt2h40V6pM8Qh77u9p0SL7c-A1Ttm6wmcMcyYU3LLeOHdpyUYqmP3lmdw1-3YwSpsDM94wpofsejdR_IHpju9flAf2k3X7IT4sc2tYW-Y/s200/DSC06640.JPG" width="200" /></a><br />
4 cups <a href="http://missmochi.blogspot.com/2012/10/dashi.html">dashi</a><br />
3/4 cup <a href="http://missmochi.blogspot.com/2012/07/mirin.html">mirin</a><br />
3/4 cup <a href="http://missmochi.blogspot.com/2012/08/shoyu.html">shoyu</a><br />
1 package of shirataki noodles (approximately 12 ounces)<br />
1 package of broiled tofu (approximately 8 ounces) <br />
1/2 napa cabbage<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6I_CxiuUWEuptleYC6Hh2TnGh9i-4wB4g6ZSOlH_qbt5mFiFK467IkH88fZbTP7egX3ETnGgs3zXTUEV5AdbgQyh2Y9aBIqu1KxapBulGKeBz9j_S_wleCB-x81_27AzOQUOLfxAcZuU/s1600/DSC06639.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6I_CxiuUWEuptleYC6Hh2TnGh9i-4wB4g6ZSOlH_qbt5mFiFK467IkH88fZbTP7egX3ETnGgs3zXTUEV5AdbgQyh2Y9aBIqu1KxapBulGKeBz9j_S_wleCB-x81_27AzOQUOLfxAcZuU/s200/DSC06639.JPG" width="200" /></a>3 negi (long Japanese onion, sometimes labeled as "welsh onion" or "Japanese leek" which are both misnomers), just the white and light green part<br />
1/2 daikon<br />
1lbs of sushi grade fatty tuna belly called otoro*<br />
Serve with <a href="http://missmochi.blogspot.com/2016/07/yuzu-kosho.html">yuzu kosho</a> or wasabi<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7poS3jNxkWS1GizxqAr_CwDnFbPHrxakzDJaSfmpi66ptzK8TV96u9y6PdNDdsqtUtjlg_momPml2RHDhWZK9nbzUvT_xaBohVwATQ8PweyYG32guEs0x4LnuP01DojP0DCilWCmahE/s1600/DSC06646-001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7poS3jNxkWS1GizxqAr_CwDnFbPHrxakzDJaSfmpi66ptzK8TV96u9y6PdNDdsqtUtjlg_momPml2RHDhWZK9nbzUvT_xaBohVwATQ8PweyYG32guEs0x4LnuP01DojP0DCilWCmahE/s200/DSC06646-001.JPG" width="200" /></a>First prep the veggies: slice the napa cabbage into 1" square pieces, cut the negi into 2" lengths, and peel the daikon and chop into 1/2" thick rounds before halving. Next, prep the tofu and meat by cutting into similarly bite sized pieces. Place the shiritaki noodles in the bottom of your donabe arrange the veggies on top, then slowly pour the dashi, mirin, and shoyu on top. Lastly putting the tuna on top, or serve on platters next to the donabe. Serve with a tiny bit of yuzu kosho on the side, or wasabi.<br />
<br />
*Maguro, or blufin tuna, is being fished unsustainably and at at rapid
pace. Even Jiro Ono has <a href="http://qz.com/291922/jiro-dreams-of-an-end-to-overfishing/">commented</a> on it. If you like this recipe, I recommend seeking out pole caught
albacore belly as an alternative, or hook and line caught yellowtail if
you plan on making it on a regular basis. Take a gander at
SeafoodWatch's recommendations, they have an excellent <a href="http://www.seafoodwatch.org/seafood-recommendations">website</a>
where you can punch in your favorite seafood to find the most
sustainable type. Some day I hope they find a way to get all my favorite
fish to be sustainable. Why is there no excellent vegan alternatives
like Gardein? Maybe they can just clone the muscle cells to get slabs of
otoro in a lab? I know that sounds freaky but imagine how that would help overfishing! I couldn't find a full pound of otoro despite visiting two Japanese markets, and instead settled for a mix of leaner chutoro and otoro. I made this recipe over two years ago, and I haven't made it again for this reason. Save the bluefin for those once in a lifetime meals. I made this hot pot only because Mr. Mochi and my father weren't able to come along for that once in a lifetime meal.<br />
<br />
If you ever wondered why Miss Mochi's Adventures has never posted a sushi recipe that showcased sushi quality fish, this is one of the reasons why. I can't always afford the most sustainable options, and I refuse to buy the less sustainable options.
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-30087324516021070432016-11-14T17:06:00.000-08:002017-04-13T14:26:05.790-07:00Sugar Margarine Snack (シュガーマーガリンスナック)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFIh2AOuQBw5S0PmLVcedn7ZOhftb0xBW6IXV1qrBS28ws4Sfs5fbJRPGINjzO_m0qJ8qXgXF-CJgsadhJSpS6nO2FTe4ZuulD8eV65qGhYzetMbsXNtLQdRpPWxYYMJTE01_9Fsm_6M/s1600/DSC05893.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFIh2AOuQBw5S0PmLVcedn7ZOhftb0xBW6IXV1qrBS28ws4Sfs5fbJRPGINjzO_m0qJ8qXgXF-CJgsadhJSpS6nO2FTe4ZuulD8eV65qGhYzetMbsXNtLQdRpPWxYYMJTE01_9Fsm_6M/s320/DSC05893.JPG" width="320" /></a>Late at night, my brother and I would wander the cities of Japan, peeking down alleys filled with laughter as the izakaya crowd were just warming up, strolling past stray cats and dark buildings with nothing but the eerily glowing vending machines in the distance to mark our path. We'd emerge on a major street, eat dinner or perhaps head to a konbini on the corner for a look around and a quick snack. Sometimes we had a destination in mind, but mostly we were just exploring.<br />
<br />
During these explorations, I discovered my favorite konbini snack: Sugar Margarine Snack. Literally just a brick of untoasted thick-cut shokopan white bread with a smear of cold margarine, sprinkled with granulated sugar.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXl_baKxwESinCBP7upFBNI3Jor9rlto0CZDjXeztBWaCLfv5uyUFOWjjP3-R7xsZ0pt-EHXyQPsLB7z7kl-5RcuQY3Nm-qie9PhyeIAsLeZgBhqrOBuA9YlaXcdwkclFqqkSl5TGxbcs/s1600/DSC05203.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXl_baKxwESinCBP7upFBNI3Jor9rlto0CZDjXeztBWaCLfv5uyUFOWjjP3-R7xsZ0pt-EHXyQPsLB7z7kl-5RcuQY3Nm-qie9PhyeIAsLeZgBhqrOBuA9YlaXcdwkclFqqkSl5TGxbcs/s320/DSC05203.jpg" width="240" /></a>It's a snack that will horrify your mother and your dietician. But it's truly delicious and a testament to everything refined, bleached, and concocted by man.<br />
<br />
I was in love.<br />
<br />
I tried to find it in every city we visited, and sometimes was awarded with a slice of sweet sweet diabetes. Sometimes it would be something similar, sometimes they tried to fancy it up by toasting it, sometimes the price would be higher or lower. The cheapest I saw was ¥52, and the fanciest was ¥129, but my favorite was the original priced just under a dollar at ¥91. The others just tried too hard.<br />
<a name='more'></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lvUXid3evTeVY0o0-49eFe4ATABWDJblxntINZqek2eCONaxIhUTrvVgnQUOTwhPVxUzTJUvSx46mlGEsDbw5we9v_0LD3nJhUv69qY0PWzJKGMoV77uX8h3SkP5W5pN4uwEJLkn4nQ/s1600/DSC05207.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lvUXid3evTeVY0o0-49eFe4ATABWDJblxntINZqek2eCONaxIhUTrvVgnQUOTwhPVxUzTJUvSx46mlGEsDbw5we9v_0LD3nJhUv69qY0PWzJKGMoV77uX8h3SkP5W5pN4uwEJLkn4nQ/s200/DSC05207.jpg" width="200" /></a></div>
In order to recreate this recipe properly, you will need shokupan. Shokupan (食パン) is a soft pillowy bread that is slightly sweet, and
manages to be soft while still having a very tight grain that has some
stretch and spring to it. Honestly it's kinda like the mochi version of
sandwich slices, soft but stretchy. I also like it because it's
perfectly square, and you can get it cut thick. Maki from JustHungry has a great article about it <a href="http://www.japantimes.co.jp/life/2013/09/26/food/japans-secret-love-of-a-breakfast-loaf/#.WCjqNCR8G9M">here</a>. No access to a Japanese bakery? I recommend <a href="http://www.dreamsofdashi.com/shokupan/">this</a> recipe.<br />
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Some day I'll tackle bread baking, but the day I share my slice of diabetes is not the day.<br />
<br />
<b>Sugar Margarine Snack (<span lang="ja"><span class="st">シュガー</span>マーガリンスナック</span>)</b><br />
<br />
1 slice of shokupan<br />
margarine (or softened unsalted butter)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYXYuyYbmm3_AiYN5RqoTmmuau7F9EY6AZ4hSyVFq7luKnMBGO8hbDTMDSZ7bbyzfqcVxL3kx5421jAjCA92nr64MUm9suct54gjuLwrM4fxxSEKPrnmt9xI25cyZMYBj1FHxkn-feWM/s1600/DSC05307.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYXYuyYbmm3_AiYN5RqoTmmuau7F9EY6AZ4hSyVFq7luKnMBGO8hbDTMDSZ7bbyzfqcVxL3kx5421jAjCA92nr64MUm9suct54gjuLwrM4fxxSEKPrnmt9xI25cyZMYBj1FHxkn-feWM/s200/DSC05307.jpg" width="200" /></a>granulated sugar<br />
<br />
Take the thick slice of shokupan, and spread with a generous coat of margarine. If using butter, it's imperative that your butter is soft, because you want to be able to spread it without smushing the bread and since the bread is not toasted it's nice and soft.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FAgQ6i0KHnKMlKtNK0C2aVBvliNMS2ew68pKyMBHJ2p9kZ-vPGEn1Rge1wIVPE3hN0AJDmM63sUrSs-Ooc9jLp9z4ts3nVoIapjS7jDvBuIAaetpxDl8pajpoIr8EAnzp2dqoukQ_0Q/s1600/DSC05235.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FAgQ6i0KHnKMlKtNK0C2aVBvliNMS2ew68pKyMBHJ2p9kZ-vPGEn1Rge1wIVPE3hN0AJDmM63sUrSs-Ooc9jLp9z4ts3nVoIapjS7jDvBuIAaetpxDl8pajpoIr8EAnzp2dqoukQ_0Q/s200/DSC05235.jpg" width="200" /></a>After you've fully shellacked this bitch in margarine, sprinkle completely with granulated sugar until no more margarine is visible.<br />
<br />
Marvel in its beauty, in its lack of nutritional value, in its glorious whiteness, and take a bite. Watch out for the sugar rush.<br />
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*I washed these coins thoroughly before taking this picture, and still gave those stale slices to the chickens. Currency is dirty, food photography is funny.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HTKC7lI5l-iCp4rfgWDWUAmYdb9BAwpuVIPNiwTmwZ4ZgC7NboTpQLCU4RyxHIj8aULcfqV7ZgeDe-tWk8h_2GtaEDt_dDBLCCvPXxomVJ74NrMN9AYQe0NAHhXhW3gjEuC2YSqAkr0/s1600/DSC05883.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HTKC7lI5l-iCp4rfgWDWUAmYdb9BAwpuVIPNiwTmwZ4ZgC7NboTpQLCU4RyxHIj8aULcfqV7ZgeDe-tWk8h_2GtaEDt_dDBLCCvPXxomVJ74NrMN9AYQe0NAHhXhW3gjEuC2YSqAkr0/s320/DSC05883.JPG" width="319" /></a>See Also:<br />
<a href="http://missmochi.blogspot.com/2012/08/my-city-and-milk-toast_29.html">Milk Toast</a><br />
<a href="http://missmochi.blogspot.com/2014/01/katsu-sando.html">Katsu Sando</a><br />
<a href="http://missmochi.blogspot.com/2014/02/fruit-sando.html">Fruit Sando</a>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-37786279780684198832016-11-13T13:41:00.001-08:002016-11-21T19:55:19.243-08:00All about that Konbini life<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8RKfaPUS5u4P7RRWfpFw9RS9kIY_ryO-wqcvgQqwEnxLP2aozMY6-WGYUoqhZztagRCdtLZ1mgpJB0PMime34BN2HYVvIweJkA33drQW9mpyZQzPoYPQ7loMljws05kV7hUe9BsQxkk/s1600/DSC05157.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8RKfaPUS5u4P7RRWfpFw9RS9kIY_ryO-wqcvgQqwEnxLP2aozMY6-WGYUoqhZztagRCdtLZ1mgpJB0PMime34BN2HYVvIweJkA33drQW9mpyZQzPoYPQ7loMljws05kV7hUe9BsQxkk/s320/DSC05157.jpg" width="320" /></a>When I went to Japan in 2014, I didn't have a lot of cash to sling around. We backpacked around the country, staying in hostels, and ate a lot of cheap food. I've spent more on room service in one day than I spent on food for an entire two weeks in Japan. It helped my family took us out to absolutely fabulous meals I hope to be able to repay in kind some day, but we were very price conscious about our dining habits in between these ultra-luxe meals. We visited the local grocery stores near our hostels in order to buy groceries, and visited konbini.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jb6iaKimWFqFrUVSo1elBZ2MlzSSwb1DzLoldvM44PKjRQuNho-Kd_FS2CLhg-UHmaJ3M5dUulGVvvQk5qXa1sX5bn5lM-bz8ktlktgQI8Ws58oqrf6IA6lTkhx21WqxY9_EI8IbkFU/s1600/DSC05205.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jb6iaKimWFqFrUVSo1elBZ2MlzSSwb1DzLoldvM44PKjRQuNho-Kd_FS2CLhg-UHmaJ3M5dUulGVvvQk5qXa1sX5bn5lM-bz8ktlktgQI8Ws58oqrf6IA6lTkhx21WqxY9_EI8IbkFU/s200/DSC05205.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chocolate covered shrimp chips</td></tr>
</tbody></table>
<br />
Konbini (コンビニ), as Japanese convenience stores are referred to, have taken the American convenience store concept and perfected them. Think I'm over exaggerating? Put it this way: the parent company of 7-Eleven Japan bought the original United States' 7-Eleven. Lawsons, which died out in America, is one of the largest chains in Japan and the success in Japan led to the chain returning to the U.S. via Hawaii. Konbini are serious business, and the Japanese have mastered it.<br />
<br />
And if you visit Japan, I guarantee you will end up going to a konbini.
Why? 7-Eleven has ATMs that take our credit cards. Japan has their own
credit card system and a surprising amount of places don't take Visa,
Mastercard, Discover, etc, but JCB and others, and even more are
cash-only. If you don't stay far from the beaten path and stay around
Tokyo and Kyoto you'll be fine, but just finding an ATM was tough in
Yawatahama, let along somewhere that took Visa! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhp0rzdYGm6k2TSVz2t7xfM6uDa3cA5QUdcN8qRlXCv1rKr3z4WzVJFseqf-2VX6HN2edGNEpd9yE74CGuX8hMDIadKfkNDFTGTum7p46VZfEX5f509QR2neXtUQAZp8KVZTypHWTfDg/s1600/DSC05158.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhp0rzdYGm6k2TSVz2t7xfM6uDa3cA5QUdcN8qRlXCv1rKr3z4WzVJFseqf-2VX6HN2edGNEpd9yE74CGuX8hMDIadKfkNDFTGTum7p46VZfEX5f509QR2neXtUQAZp8KVZTypHWTfDg/s200/DSC05158.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">curry omelet rice</td></tr>
</tbody></table>
Konbini have so much more than a snack selection. You can have packages delivered, use their fax machine or microwave, buy tickets to local events, use their free wifi, or just pick up dinner. Unlike convenience stores here, they have a much tastier array of prepared hot food, as well as a grab-n-go selection that puts the U.S. to shame.<br />
<br />
Accidentally spill lunch on your tie or white collared shirt? No worries, just stop by your local konbini and pick one up. No seriously, they have nearly everything.<br />
<br />
Me being me, I focused on the food.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoT86NyjpB31K-_jz6MFiO_lORguOAWK_wfQrxuCTCKTFwVHDGggisPryY2yfPVBEJxZqbgBnlOJRJdgigeQph7cqYW1XYkrnHvh75blG4WZt21JVEWnKQGbUWyTT0wINdNsUojTqJe8/s1600/IMG_4734.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoT86NyjpB31K-_jz6MFiO_lORguOAWK_wfQrxuCTCKTFwVHDGggisPryY2yfPVBEJxZqbgBnlOJRJdgigeQph7cqYW1XYkrnHvh75blG4WZt21JVEWnKQGbUWyTT0wINdNsUojTqJe8/s200/IMG_4734.jpg" width="200" /></a></div>
Every morning I would have an onigiri picked out from the large selection at the closest konbini (which would generally be a surprise inside because I can't read much kanji but thank goodness I'm not picky) with a side of tsukemono or fruit, depending on what we scored when we were out and about, along with a hard boiled egg provided free at the hostel's communal eating room. They also had shokupan, a toaster, and marmalade set out along with tea. You can see me chowing down on this perfect breakfast on my Tokyo <a href="http://missmochi.blogspot.com/2016/11/adventures-in-japan-tokyo.html">post.</a>.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1T3Sajt2O5KzkS1HWjapoc929Xx3vHwXRBCPL6PWkE1U2PEstcPuS0gORwBGwftPwj8fPOtcYgHjAxYMgkGw88zdJpkhmQCAeSpk8TEUi7NCbLIju2xu6_Qwgq3IZzJJZgKv53hgC_Q/s1600/DSC05314.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1T3Sajt2O5KzkS1HWjapoc929Xx3vHwXRBCPL6PWkE1U2PEstcPuS0gORwBGwftPwj8fPOtcYgHjAxYMgkGw88zdJpkhmQCAeSpk8TEUi7NCbLIju2xu6_Qwgq3IZzJJZgKv53hgC_Q/s200/DSC05314.jpg" width="150" /></a>During down times, when my mother was doing laundry (thanks!) or we couldn't sleep, my brother and I would roam the streets of town and explore the different shops. My brother's favorite item he found in Tokyo: An ice cream cone that was just perfect in its packaging and execution. I think he marveled the most at the manufacturing expertise as American convenience stores have no novelty ice cream this pretty or tasty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7rxcw7Au6bNsDnmtKVlkVUCq_RSgNSVkKI-hUVGijbuklzo2YRvRfGSaDQO5-FVSX5oLDbE1kpZLd0wx7ZbBkLGLAVKsPW0clN9knqQbMMnDRzaHRmMOjnCFdQVL1U2xmSJ0VmkNues/s1600/DSC05260.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7rxcw7Au6bNsDnmtKVlkVUCq_RSgNSVkKI-hUVGijbuklzo2YRvRfGSaDQO5-FVSX5oLDbE1kpZLd0wx7ZbBkLGLAVKsPW0clN9knqQbMMnDRzaHRmMOjnCFdQVL1U2xmSJ0VmkNues/s200/DSC05260.jpg" width="200" /></a>I'll be sharing a post on my absolute favorite konbini food that I found later, but some other items I loved: the mass array of sandwiches in all the konbini. Fruit sandwiches, egg sandwiches, katsu sandos, you name it they had them and they were all gorgeous and fresh. I think that's what shocks you the most about Japanese konbini: they get multiple deliveries a day so everything is fresh and delicious compared to our congealed nacho cheese here in the states.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUzJxqoi9fgxzVZXZe5pCtSLA_18yaFAugLJqZPrjtPtUaE7ctjJj67BGaPQE2Z2bWzlAAjKbe_l31ujOC9dxLMTs7_rGmiM1DkE6GRW96zvJwnXRd9R0hcq_bNdiTQoO-htJo93MKBg/s1600/DSC05024.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUzJxqoi9fgxzVZXZe5pCtSLA_18yaFAugLJqZPrjtPtUaE7ctjJj67BGaPQE2Z2bWzlAAjKbe_l31ujOC9dxLMTs7_rGmiM1DkE6GRW96zvJwnXRd9R0hcq_bNdiTQoO-htJo93MKBg/s200/DSC05024.jpg" width="200" /></a>Lawson's had amazing hot chicken nuggets in all sorts of regional flavors. We tried the original, spicy, Shikoku citrus before finding out favorite: the Hokkaido cheese flavor. I also loved the cute chicken packaging it came in!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZKL_3Yp2Inyge5elXE_ukBMHpcE8hShdDCZCizUaRudoCUpcsw6q2IHiYXULQ9Ff89ngsikHqAqQFzOqcOinD7r-qN68K3Xmfc30QBct6yuLZAdWhAZC8W1VPhLM2qBUDc99H3_aFts/s1600/DSC05077.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZKL_3Yp2Inyge5elXE_ukBMHpcE8hShdDCZCizUaRudoCUpcsw6q2IHiYXULQ9Ff89ngsikHqAqQFzOqcOinD7r-qN68K3Xmfc30QBct6yuLZAdWhAZC8W1VPhLM2qBUDc99H3_aFts/s200/DSC05077.jpg" width="200" /></a>They also had an impressive array of snacks, which is very similar to American convenience stores. Pocky, Pretz, Koala March, shrimp chips, and more were all available in a lot of different flavors. A lot of these I can find at the local Japanese market back home, but we found a flavor of Meiji Macademia that I have yet to find here in the states! We have plenty of the original and very popular Meiji Macadamia covered in chocolate, but these were covered in some type of nut-flavored white chocolate, a newly released flavor called "Praline Chocolate." It was delicious and of course I'll probably never find these again. I brought back packages for my coworkers, and apparently a lot more coworkers had nut allergies than I realized! Whoops!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqF_Rhsqw3w4DJCyIzS2Z9HUxP7KILEo2jv542LJZuBLufVdz9PVi-8Ke8A9NMVCU_iYHxK4bfAU4ae6bB2erIK1zPPUyPFOJ-HB-c2J0LW9zB-eIXkR0c4Fa6_KgES19rIOYYuK84GM/s1600/DSC05202.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqF_Rhsqw3w4DJCyIzS2Z9HUxP7KILEo2jv542LJZuBLufVdz9PVi-8Ke8A9NMVCU_iYHxK4bfAU4ae6bB2erIK1zPPUyPFOJ-HB-c2J0LW9zB-eIXkR0c4Fa6_KgES19rIOYYuK84GM/s320/DSC05202.jpg" width="320" /></a>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-74589661139215823882016-11-05T00:06:00.000-07:002016-11-21T19:55:03.092-08:00Adventures in Japan: Kyoto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxx5BfKaJ0E8z2U-90qvzYgVdfV3mIUQvMJPIwOLsaW5UuGl4S7VhVf5ZsSieONdVcWQd_hjgk6GHH0dBkXo2awGMb3HLFDUGq2SiojM134-sw4euDTT0MQxOEj2xyMrvN643S8hHEYg/s1600/IMG_9711.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxx5BfKaJ0E8z2U-90qvzYgVdfV3mIUQvMJPIwOLsaW5UuGl4S7VhVf5ZsSieONdVcWQd_hjgk6GHH0dBkXo2awGMb3HLFDUGq2SiojM134-sw4euDTT0MQxOEj2xyMrvN643S8hHEYg/s320/IMG_9711.jpg" width="320" /></a>Kyoto, also known as the old capital, reigned as the imperial capital of Japan for over a thousand years. So you can imagine a lot of history can be found there. It was also spared the worst of the bombings from World War II, something that couldn't be said about Hiroshima.<br />
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More national treasures of Japan exist in the city of Kyoto than any other and it remains one of the most important cities, culturally speaking, in Japan. It's simply a must-visit place and was our next stop on our trek across Japan.<br />
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As one of the cultural and historical hubs of Japan, Kyoto boasts not only shrines and temples galore, but also some of the best fine dining you will find. <br />
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<tr><td class="tr-caption" style="text-align: center;">Nijo Castle</td></tr>
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We toured the Nijo castle, the palace of the Tokugawa Shogunate which was not only gorgeous, but also included a fascinating architectural element: nightingale floors that sang like birds when you walked on them. These chirping floors were put in place so no assassins could sneak up on the shogun. They didn't allow photos inside so I encourage you to take a look at the wiki <a href="https://en.wikipedia.org/wiki/Nij%C5%8D_Castle">page</a>!<br />
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<tr><td class="tr-caption" style="text-align: center;">Prayer boards at the shinto shrine</td></tr>
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Probably one of the most famous sights of Japan featured at the top of this blog entry, Kinkaku-ji, the golden pavilion, was swarming with tourists both foreign and domestic. I have no clue how my mother managed to get a clear shot of it as I could barely see the damn thing across the water there were so many people crowded around the opposite shore. She hoisted her huge camera about her head like an homage to Say Anything and snapped this shot. While I feel bad disparaging something with that much gold leaf, I just didn't have any "wow" moment with this monument and honestly it looked exactly the same as the pictures. I think it was also because they don't allow anyone to get close to it. Rather than the temples and shrines of Fukuoka and Yawatahama, this was definitely a tourist stop rather than a religious experience. <br />
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<tr><td class="tr-caption" style="text-align: center;">This green and orange one was stunning!</td></tr>
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By the time we reached <a href="https://en.wikipedia.org/wiki/Kiyomizu-dera">Kiyomizu-dera</a>, I was a little bored of grandiose architecture swarming with too many people and instead focused on people-watching, one of my favorite past-times. It was vacation time for a lot of native Japanese tourists, who were wearing yukatas for the cherry blossom pictures.<br />
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My favorite color is orange, so I tracked down a lot of orange yukatas for my own fashion inspiration (no I'm not kidding, check out the photos). A lot of the girls opted for pink, blue or purple, so I had my work cut out for me tracking down the orange ones.<br />
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I also seriously enjoyed the street leading up to the temple, as it had snacks galore. We tried some giant rice crackers and some delicious soft serve on the way back from the temple!<br />
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<tr><td class="tr-caption" style="text-align: center;">Senbei galore! Lots of tasty flavors to choose from</td></tr>
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I feel the need to defend these shrines since I sound so unenthusiastic about them. They were awe-inspiring. They were gorgeous. They were huge and important. That's just not my deal. When we went to the imperial palace in Kyoto, my mother was bemused that
I was more excited about the older tourists in their beautiful understated kimonos
than I was the actual palace.<br />
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I got goosebumps when I went inside of the local buddhist temple in Yawatahama and lit incense and found my ancestors. I loved wandering the markets of Fukuoka and later, Tokyo. I'm just not content to stare at a view: I like to touch, I want to explore, get lost, eat something funky, and do something spontaneous. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUAPNSS3m78KIbttf1J-AXEdUbfvXDtyQxhA-rq5casiBfEWpJ61r0y7ySZLqK0Zq_1f7y8OlKaWg_OY2DcIKK5wLEF6xqKqixfNtwM6So80fSet87svND6o0BrW9PprQ11YodBQZS70/s1600/IMG_4964.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUAPNSS3m78KIbttf1J-AXEdUbfvXDtyQxhA-rq5casiBfEWpJ61r0y7ySZLqK0Zq_1f7y8OlKaWg_OY2DcIKK5wLEF6xqKqixfNtwM6So80fSet87svND6o0BrW9PprQ11YodBQZS70/s200/IMG_4964.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loved the one on the right</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMjgPGt95jI9vK2uEUjSap5Nx_xtu8k8ozwLY8axMgjrt1L7ewW2sVsxgV6iJ5FEBv5_RfUms6MD8gSWPbsBdJHDhbFkGjxFLscYqkjd6MVOcLol10PrhxVf1ap83gP9UZuiDONECtRc/s1600/IMG_0178.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMjgPGt95jI9vK2uEUjSap5Nx_xtu8k8ozwLY8axMgjrt1L7ewW2sVsxgV6iJ5FEBv5_RfUms6MD8gSWPbsBdJHDhbFkGjxFLscYqkjd6MVOcLol10PrhxVf1ap83gP9UZuiDONECtRc/s200/IMG_0178.jpg" width="133" /></a>One of the more spontaneous things we did on this trip was dress up as maiko, or apprentice geisha. I saw an ad in the ryokan we were staying at, and <i>had</i> to try it. Apparently this is a very popular thing for Japanese girls to do when they visit Kyoto, and it was a very interesting industry. They had a veritable assembly line in a three story building to get us prepped, polished and dressed, before taking photos.<br />
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After strolling around in giant platform geta and taking photos outside, we returned where they restored us to street clothes and fresh faces just as fast. We were stunned. To see the results, see the first photo on this <a href="http://missmochi.blogspot.com/2016/07/adventures-in-japan-2014.html">post</a>!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54tMYeSzgRQ9FC4nyiZ2ysAWj9SYMRJP5tALNxA3mT03dLTyV-MoP4Xox4UTkhtwF_1AdzEOegbKDOoNfNS_yKAa_lgiSSSODzCw0K3Z6eFOHeHoj6E6qDfW4WZ-JOEDwc1ie7IJOYpA/s1600/DSC05120.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54tMYeSzgRQ9FC4nyiZ2ysAWj9SYMRJP5tALNxA3mT03dLTyV-MoP4Xox4UTkhtwF_1AdzEOegbKDOoNfNS_yKAa_lgiSSSODzCw0K3Z6eFOHeHoj6E6qDfW4WZ-JOEDwc1ie7IJOYpA/s320/DSC05120.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Outside our ryokan!</td></tr>
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Rather than a modern hostel or a fancy hotel, we stayed in a very unique little ryokan situated in a renovated 100 year old machiya, or traditional Kyoto townhouse, called <a href="http://nagomi-oyado-sato.com/eng/index.html">O-yado Sato</a>. This machiya was made from earthen material, wood, and paper sliders and I fell instantly in love. It was located down a narrow street (too narrow for cars) paved with sakura-shaped stones, and the walls were green from green tea mixed into the clay!<br />
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Staying in such an old fashioned house was a very fun and unique experience: our room was slanted from the roof, too low to stand by the windows, and we we woke up to the sounds of the neighbors getting their days started. It was an old world feel walking distance from everywhere. <br />
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<tr><td class="tr-caption" style="text-align: center;">Our fluffy futons and the low side of the room!</td></tr>
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Kyoto is famous for its kaiseki ryori, which I was treated to back in <a href="http://missmochi.blogspot.com/2016/08/kansansoubekkan.html">Fukuoka</a>, as well as the mackerel sushi I shared on my <a href="http://missmochi.blogspot.com/2016/10/ekiben-and-japanese-train-stations.html">Ekiben post</a>. Shojin Ryori, or vegetarian buddhist monk cuisine, is also very popular in Kyoto. I'll be talking more about Obanzai Ryori, traditional home cooking of Kyoto, when I talk about the cooking classes I took in Japan.<br />
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What will I be featuring for Kyoto? A restaurant review and some recipes! Stay tuned,
or use the list below!<br />
<a href="http://missmochi.blogspot.com/2016/10/nakau.html"><br /></a>
<a href="http://missmochi.blogspot.com/2016/10/nakau.html">Nakau (なか卯)</a><br />
<a href="http://missmochi.blogspot.com/2016/11/yudofu.html">Yudofu (湯豆腐)</a>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-13077163699181376442016-11-04T21:47:00.000-07:002016-11-21T19:54:43.965-08:00Yudofu (湯豆腐)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXB1w8guQZVV04Hs12F2Nebx1XeVNaNAWj-ob0PnkjC7NPry3r0ilNhQRjK6qFn-GTBBnhcJReJqTsIPj8d3bxZQ1OsuljZSvTPyF5XdvBDVxzsmNbH52Ht4VzvzyxDjYq2xbVIKtsxP4/s1600/DSC07391.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXB1w8guQZVV04Hs12F2Nebx1XeVNaNAWj-ob0PnkjC7NPry3r0ilNhQRjK6qFn-GTBBnhcJReJqTsIPj8d3bxZQ1OsuljZSvTPyF5XdvBDVxzsmNbH52Ht4VzvzyxDjYq2xbVIKtsxP4/s320/DSC07391.JPG" width="320" /></a>Kyoto, since it was the capital of Japan for so long, is steeped in history and tradition. One of those traditions still popular today is shojin ryori, or Buddhist cuisine. As Buddhism was introduced into Japan in the 6th century, so was the idea of vegetarianism for religious ideals. This cuisine became synonymous with Kyoto as Kyoto is home to some of the longest standing Buddhist temples and sects that still carry on this tradition.<br />
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As a whole, Japan is not very vegetarian-friendly. <a href="http://missmochi.blogspot.com/2012/10/dashi.html">Dashi</a>, made with dried bonito shavings, is omnipresent and veggie dishes on most menus will have some sort of fish in it, if only the broth. If you're a pescetarian, you're in heaven, but if you're vegan or vegetarian, I'm not going to be the best person to tell you how to navigate Japan and I recommend finding a blog that specializes in both Japan and veganism. I ate things in Japan that I'm <i>still </i>not quite sure what I ate, so I'm not going to claim any sort of authority on either subject. I normally write about Japanese American food!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPHjSBjQnBh3GAM5XLo7Zotmjksmpnj2RmKZIaOn_nuftUXTYBEV5OW2EBFyN4VT45qesJePDY1ngVUwzmeibLQNGwh7CCy5Ywo2jMeeFdj7mdm8bQThxc7IxKRzuIau7Uag8SnxZ2Mw/s1600/DSC07390.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPHjSBjQnBh3GAM5XLo7Zotmjksmpnj2RmKZIaOn_nuftUXTYBEV5OW2EBFyN4VT45qesJePDY1ngVUwzmeibLQNGwh7CCy5Ywo2jMeeFdj7mdm8bQThxc7IxKRzuIau7Uag8SnxZ2Mw/s320/DSC07390.JPG" width="320" /></a></div>
I do, however, know that shojin ryori in Kyoto is exactly where you want to go if you're a vegetarian in Kyoto. And even if you're not a vegetarian, I urge you to go in order to discover a cuisine that brings ingredients down to their bare essence and teases out the best taste with the least amount of adornment. To say the food is plain would be an insult to a carefully honed craft intent on bringing out the best. You would be surprised to taste how tofu tastes without any spices to cover it up.<br />
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Yudofu is one of Kyoto's most popular shojin ryori dishes. Fresh tofu, sometimes made specially at the restaurant, is served in a hot pot and served simply to highlight the freshness of the tofu. Even with store bought tofu, you can really appreciate the nuttiness of the soybean curd, the silkiness of the texture, and appreciate how well the simple dipping sauce adds a savoriness and brings out the natural umami of the tofu.<br />
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<tr><td class="tr-caption" style="text-align: center;">My mini donabe!</td></tr>
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Traditionally the tofu is boiled in a clay pot with a domed lid called a donabe (土鍋), which is special because most clay pots these days are not used over an open flame like they are. Here, I have a mini one that I don't use for cooking, but for serving at the table. I warm it with hot water before serving and I find it makes for a great presentation and keeps things nice and warm at the dinner table. I have a bigger donabe for hot pot meals that I will showcasing later on!<br />
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<a href="http://missmochi.blogspot.com/2016/07/yuzu-kosho.html">Yuzu kosho</a> isn't exactly subtle or traditional to shojin ryori, but I love it to add a punch to this dish. I fly in the face of tradition, and would make a horrible monk, let's be honest. <br />
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<b>Yudofu (湯豆腐)</b><br />
<span style="font-size: x-small;">serves 2-4 </span><br />
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4 cups of tepid water<br />
2 3"x3" pieces of kombu<br />
1 block of soft tofu<br />
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dipping sauce:<br />
1/4 cup <a href="http://missmochi.blogspot.com/2012/08/shoyu.html">shoyu</a><br />
2 tbs kombu dashi reserved from above<br />
2 tbs <a href="http://missmochi.blogspot.com/2012/07/mirin.html">mirin</a><br />
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to garnish:<br />
grated daikon<br />
chopped green onions<br />
<a href="http://missmochi.blogspot.com/2016/07/yuzu-kosho.html">yuzu kosho</a><br />
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Place the water and kombu in a donburi or medium saucepan. Soak the kombu for 2 hours, then fish out and discard. This will give you kombu dashi. You can make this ahead of time or even soak overnight for more body to the dashi, or heat gently on low heat for 20 minutes (do not simmer!) but I really recommend the long soak. Reserve 2 tbs for the dipping sauce, and heat the rest on medium-high heat until it boils. Cut the tofu into fourths and place in the kombu dashi and simmer until heated through. If you're not concerned with making this vegan, please feel free to substitute regular dashi instead of kombu dashi.<br />
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Meanwhile, prep the dipping sauce by mixing the reserved kombu dashi with shoyu and mirin. Heat over low heat until warmed through, then set aside. This can be done in advance and kept in the fridge.<br />
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To serve: bring the hot pot to the table and serve a chunk of tofu and a saucer of the dipping sauce. I like to either plunk the tofu directly in the bowl or pour the sauce on top. Garnish with grated daikon and chopped green onions, as well as some yuzu kosho if you're feeling spicy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxbYrvD4slBm7DXe6RL4Q-6KXJ-MmA6u7y-DejSDPVbAKv8O7Wrz5wqB5VBe5m5uXPLtTkp82I6cuqQPFp5K8R91t2tgw_C3slXdbj3Jeqlo950oqikCBIERFHSZKLUZ5Wo7HnfpaHls/s1600/DSC07389.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxbYrvD4slBm7DXe6RL4Q-6KXJ-MmA6u7y-DejSDPVbAKv8O7Wrz5wqB5VBe5m5uXPLtTkp82I6cuqQPFp5K8R91t2tgw_C3slXdbj3Jeqlo950oqikCBIERFHSZKLUZ5Wo7HnfpaHls/s320/DSC07389.JPG" width="320" /></a>See Also:<br />
<a href="http://missmochi.blogspot.com/2012/02/mapo-tofu.html">Mapo Tofu</a><br />
<a href="http://missmochi.blogspot.com/2012/12/oden.html">Oden</a><br />
<a href="http://missmochi.blogspot.com/2013/01/happy-new-year-ozoni-recipe.html">Ozoni</a>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-86361641553264393792016-10-30T19:31:00.000-07:002016-11-21T19:54:29.950-08:00Nakau (なか卯)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00Ia-L8Fby-xDw1IwoU4o62djCn35urhaY2ph3Ikr-6CEU1RugivvlpbZ268ky_kud1QWzzi9fVeSfg5Z2ff2i7DyYLi4A22lI6PqlP7v1iwBuNb_z9GNCkjWnoCb3JffX7WlzNrrl3Q/s1600/IMG_0190.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00Ia-L8Fby-xDw1IwoU4o62djCn35urhaY2ph3Ikr-6CEU1RugivvlpbZ268ky_kud1QWzzi9fVeSfg5Z2ff2i7DyYLi4A22lI6PqlP7v1iwBuNb_z9GNCkjWnoCb3JffX7WlzNrrl3Q/s320/IMG_0190.jpg" width="320" /></a>I'm definitely not fluent in Japanese, especially when it comes to the written word. Therefore I amused my relatives by exclaiming excitedly when I actually could read a sign on my trip to Japan. To put this in perspective: imagine if your crazy cousin from another country came to visit you, and every single time you drove past a Little Cesar's, they joyfully bellowed "Pizza!" like they discovered the promised land.<br />
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I'm brilliant if I do say so myself.<br />
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It doesn't help that my Japanese reading comprehension is all limited to food. I can instantly recognize the characters for donburi (<span class="st" data-hveid="36">丼)</span>, ramen (<span class="st">ラーメン)</span>, udon (<span class="st" data-hveid="36">うどん</span>), curry (<span class="st">カレー</span>)... and not much else without some careful thought.<br />
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So I was especially excited to try Nakau (なか卯) as their sign boasted not one, but two words I knew by heart: gyudon and udon. Nakau is a fast food restaurant in Japan famous for their cheap eats with over 400 location. Or perhaps fast casual, not fast food? It's hard to tell in Japan. Anyways, it's very popular with Japanese looking to get a cheap fast meal and I wanted to experience what the quality and price of such a typical chain was.<br />
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<tr><td class="tr-caption" style="text-align: center;">Taking a look at the menu outside</td></tr>
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Nakau uses the ticket system, where you purchase what you would like from a machine and then hand your ticket to your waiter. This process was a lot less tricky than I imagined. I forgot to take a picture of the machine because of a mix up (see below), but here's a <a href="https://gurunavi.com/en/japanfoodie/2016/02/nakau.html">post </a>that will walk you through the whole process with pictures.<br />
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<tr><td class="tr-caption" style="text-align: center;">Green tea and condiments on the counter with chopsticks</td></tr>
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We had a little bit of a hilarious-in-retrospect-but-horribly-embarrassing-at-the-time moment with this machine. To give you some background: my mother does not frequent fast food or even fast casual restaurants. On a recent trip to Nashville, she managed to pull past the ordering spot in the drive through, and didn't understand the concept of two drive thru windows (you pay at the first one, then drive up to the second window to get the food). So even in her native language it's not really her wheelbase. So when we went to Nakau, we were confused why she didn't get her food despite being the first person to present her ticket. The language barrier hindered us at first, but we found out that she accidentally handed the waiter a random receipt from a different day, who of course thought she just wanted him to throw away trash for her. My brother and I were utterly bemused that she could lose a ticket that fast!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBEQuAZEu3axbVmIxWtBvk6yDRHbEmGnBqioHl-W3gdqJv4N1APTlgqh2k0n5YUizYGc40V2L7GDHbDLtjffGAl5rkIjIzCL0ZaLTgXM8jmPZAytS6GATAON0cNiZi90b_Jll6WrMEes/s1600/DSC05128.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBEQuAZEu3axbVmIxWtBvk6yDRHbEmGnBqioHl-W3gdqJv4N1APTlgqh2k0n5YUizYGc40V2L7GDHbDLtjffGAl5rkIjIzCL0ZaLTgXM8jmPZAytS6GATAON0cNiZi90b_Jll6WrMEes/s200/DSC05128.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Katsu Curry Rice</td></tr>
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The whole restaurant was one long counter that snaked around, so we sat down at the counter and were greeted by a giant pitcher of iced green tea that was self serve. Love it! Also helpful is that they had several different sizes of most dishes depending on how hungry or strapped for cash you were.<br />
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My brother got their <a href="http://missmochi.blogspot.com/2013/10/tonkatsu-kare-donburi.html">katsu curry rice</a>, which he thoroughly enjoyed. We were surprised at the large quantity of tasty veggies in the curry, as we weren't expecting anything but curry sauce to be honest. The shichimi togarashi at the counter allowed for him to customize the amount of heat in the dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVU0SpjEz9pf6hYR2hxs6mV5YwtsyPd3pH61mECBY45ZvbrFDwbg8f4CpckCGMfLUmVfQr8ue9dNwBZ4Ix0K2Ky2jvJ9QuoDd5uUTdB-7zLGOjaBsy1ZUgt8KFWXjYe3vB-cHBpoRNaI/s1600/DSC05130.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVU0SpjEz9pf6hYR2hxs6mV5YwtsyPd3pH61mECBY45ZvbrFDwbg8f4CpckCGMfLUmVfQr8ue9dNwBZ4Ix0K2Ky2jvJ9QuoDd5uUTdB-7zLGOjaBsy1ZUgt8KFWXjYe3vB-cHBpoRNaI/s200/DSC05130.jpg" width="200" /></a></div>
I tried the oyakodon, which is chicken simmered with egg and dashi before being poured over rice. It's similar to my<a href="http://missmochi.blogspot.com/2012/05/una-tama-don.html"> una tama don</a>, except with chicken instead of eel. I need to make this dish for the blog! At first I was apprehensive because it came out looking like just chicken and egg, but as soon as I dug in I found plenty of onions! They had enough simmering liquid to flavor the rice just the way I liked it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvn4_r9lc729dcsZ_RnZnoHg9dWVj0ho95QL3lyag94UFXJIX8lJSFMDGTvBkZLCgucJCcY5gFYyArAUMQ5kYcR63xSosZU-TNFwAgltfVDqBbfI6a2ubR3TtVu_RCOLhMf2ojCPFmA8g/s1600/DSC05132.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvn4_r9lc729dcsZ_RnZnoHg9dWVj0ho95QL3lyag94UFXJIX8lJSFMDGTvBkZLCgucJCcY5gFYyArAUMQ5kYcR63xSosZU-TNFwAgltfVDqBbfI6a2ubR3TtVu_RCOLhMf2ojCPFmA8g/s200/DSC05132.jpg" width="200" /></a>My mother chose the special they were promoting: <a href="http://missmochi.blogspot.com/2012/09/gyudon.html">gyudon</a> with mushrooms and tofu. She got the smallest portion, which was just ¥300. At the time, the exchange rate was pretty flat and this converted to only $3! Here in the United States, I can't think of a national chain in a major city where you can get an entire meal, balanced with protein and veggies, served in a real bowl rather than styrofoam, with complimentary drink, all for $3.<br />
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<tr><td class="tr-caption" style="text-align: center;">Gyudon with mushrooms and tofu</td></tr>
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Our experience, Mom's snafu with fast food excluded, was a pleasant one and we were happy with both the service and quality of the meal, especially for the price.<br />
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If you want to get the experience of how a salaryman eats in Japan, go to Nakau. We were surrounded by men in their 30s. Honestly, compared to our 1000+ calorie Chipotle burritos, they aren't doing too badly and I can see firsthand why Americans are so fat compared to the Japanese!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhXLjW9fJQKPveDFEpoP_jKwkF_P75N2EHR_rLuq1PqS10mYYTjGOrJnmzxs3UvfDptL8yQIllsfBssiyjSQSH93xqqHQeZfW11ZAoxPeG5hb-yvpV28YDs8eaClYc1DQyB6OHsxv7Fg/s1600/DSC05127.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhXLjW9fJQKPveDFEpoP_jKwkF_P75N2EHR_rLuq1PqS10mYYTjGOrJnmzxs3UvfDptL8yQIllsfBssiyjSQSH93xqqHQeZfW11ZAoxPeG5hb-yvpV28YDs8eaClYc1DQyB6OHsxv7Fg/s200/DSC05127.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Their ad out front</td></tr>
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Fun fact: internationally the symbol for the Japanese Yen is ¥, however in Japan it's 円.<br />
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<a href="http://www.nakau.co.jp/jp/index.html">Nakau (なか卯)</a><br />
multiple locations in Japan <br />
<span class="t_nihongo_kanji"></span><br />
<span class="t_nihongo_kanji"><span lang="ja"></span></span>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-91045016499670970592016-10-13T19:09:00.000-07:002016-11-21T19:54:03.524-08:00Pumpkin Granola Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPORFiD3kEAHuQOGJmY-SCY46NyMG2V_0USGpeI-S-MTaIo0IX3By-DP8tiH6tXn4jSH3n3gcqJk_LCMqskm23syLYL2xspjlOztCNuFs5so5EDnt0F6j7IqWKEQWPaVhZ9-XaWCwWhw/s1600/DSC07358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPORFiD3kEAHuQOGJmY-SCY46NyMG2V_0USGpeI-S-MTaIo0IX3By-DP8tiH6tXn4jSH3n3gcqJk_LCMqskm23syLYL2xspjlOztCNuFs5so5EDnt0F6j7IqWKEQWPaVhZ9-XaWCwWhw/s320/DSC07358.JPG" width="320" /></a>Growing up in Southern California, Autumn does not herald itself in the same way as most people associate with the season.<br />
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Here, Fall isn't about the changing colors of the leaves (palm trees don't do that, sorry), nor the cool crisp morning fog that rolls in and begs you to turn on the kettle for a cup of tea (yeah no seriously, I wear flip flops year round). Hey, at least now we kind of have football with the return of the Rams.<br />
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Fall for me, and for a lot of Southern California natives, is when the Santa Ana winds start howling. For those unfamiliar with these winds, they even have their own Wikipedia <a href="https://en.wikipedia.org/wiki/Santa_Ana_winds">page</a> (and accompanying <a href="https://en.wikipedia.org/wiki/Santa_Ana_winds_in_popular_culture">page</a> on their mention in the popular arts). Also know as "devil winds," these winds are super hot and super strong, and account for how our wildfires get so out of control. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-m_Y7hbR3IMWzvaRwhFC1PKVj0SoCWb_NDqQUNC9a6-7hR1GwgGAYkBRNAoMHGd2LFXoTZFDyGy7EW79CRQvz1DSQJp8FGJfsI4AZ3P_o1QlkelZruhpSuGNmWmQu4JwQx6DuEZCU1s/s1600/DSC07351.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-m_Y7hbR3IMWzvaRwhFC1PKVj0SoCWb_NDqQUNC9a6-7hR1GwgGAYkBRNAoMHGd2LFXoTZFDyGy7EW79CRQvz1DSQJp8FGJfsI4AZ3P_o1QlkelZruhpSuGNmWmQu4JwQx6DuEZCU1s/s320/DSC07351.JPG" width="320" /></a>So when the ground bakes and cracks, when the air itself crackles with electricity, and the wind seems to go after you with a personal vengeance, that's when I know that Autumn is upon us.<br />
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I'll admit that Southern Californians are a little bit twisted, positively quivering to glug down Pumpkin Spice Lattes and don some scarves when the weather is trying to kill them and it's just as hot as ever. We seem to decide when the seasons change based on what the stores are selling.<br />
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So when the first Santa Ana winds of the season started, I immediately decided it was time to start decorating for Halloween and bust out the fall recipes that I've been saving all year.<br />
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Too bad I'm just not a fan of Starbucks' PSL.<br />
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While I'm not a fan of most things pumpkin-spiced (artificial burnt cloves flavoring? No thanks), these cookies have enough going on that you don't need a lot of spice to bring warmth to these cookies.<br />
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I will let you know that I played it fast and loose with the measuring of the mix-ins. Feel free to play it dangerously too. These cookies should be bursting with mix-ins, just like a good granola.<br />
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I always make my baked goods with <a href="http://www.cup4cup.com/">Cup4Cup</a> so that way they are gluten free. If you'd like to make these gluten free, make sure to check the rest of the ingredients for hidden sources of gluten. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY60vlmaDm7yApLbbjPoc-N0bFXYzgTKM5gqCfexy1crNKcAvy8pXjCIIKI_1TEIGfaWIWP7VcXwBXE9nKrqU6kLf6WUAdfBc1J99GKSIqvzjSYkBJcwBpMK-Fq0UCDXxpptkm85sxb7U/s1600/DSC07343.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY60vlmaDm7yApLbbjPoc-N0bFXYzgTKM5gqCfexy1crNKcAvy8pXjCIIKI_1TEIGfaWIWP7VcXwBXE9nKrqU6kLf6WUAdfBc1J99GKSIqvzjSYkBJcwBpMK-Fq0UCDXxpptkm85sxb7U/s200/DSC07343.JPG" width="200" /></a><b>Pumpkin Granola Cookies</b><br />
<span style="font-size: x-small;">makes 24 cookies </span><br />
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1 cup all purpose flour<br />
1 cup instant/quick rolled oats<br />
1/2 tsp baking soda<br />
1/2 tsp pumpkin pie spice <br />
1/2 tsp cinnamon<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdbS3RkGz79emxKPr3Dnqw_ubdJMz4jfeJ_2r6kBS43asPLnvbHLF_3KRGOrZaBxUq0kYBO-sBFfgfyE3MVmqwpwVTDbL2nvypUSbmHgP0j7Bj8Ibt3lrDNsTukO5iCgAz_RAWjOpAC0/s1600/DSC07342.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdbS3RkGz79emxKPr3Dnqw_ubdJMz4jfeJ_2r6kBS43asPLnvbHLF_3KRGOrZaBxUq0kYBO-sBFfgfyE3MVmqwpwVTDbL2nvypUSbmHgP0j7Bj8Ibt3lrDNsTukO5iCgAz_RAWjOpAC0/s200/DSC07342.JPG" width="200" /></a>1/4 tsp salt <br />
1/4 cup (1/2 stick) unsalted butter, melted<br />
1/2 cup pumpkin puree (not pumpkin pie filling!)<br />
1/4 maple syrup<br />
1/2 cup brown sugar<br />
1 tsp vanilla extract<br />
2/3 cup of dark chocolate chips<br />
1/4 cup of pecan pieces<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKulZJS1MWZMBpIbgQhfCLQGplBG8e_sk0n80wHBVt_e4fJVkdyw4hdaL172FlWziGwMyeXxBVYDz1Gi9AOeLOpJXqWrdRFXTpX4YNLSM4i0dYeNLy977H0XvAnmQJXrgnLhhDR1b6sPI/s1600/DSC07344.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKulZJS1MWZMBpIbgQhfCLQGplBG8e_sk0n80wHBVt_e4fJVkdyw4hdaL172FlWziGwMyeXxBVYDz1Gi9AOeLOpJXqWrdRFXTpX4YNLSM4i0dYeNLy977H0XvAnmQJXrgnLhhDR1b6sPI/s200/DSC07344.JPG" width="200" /></a>1/4 cup of raw pumpkin seeds (pepitas)<br />
1/4 cup of dried fruit (such as dried cherries or cranberries) <br />
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Preheat your oven to 350°F. Prepare an unrimmed baking sheet by lining it with parchment paper or a silicone baking mat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMBJEkeDecW-aDgGyXsQ44PCHQhxUZuwZrzXn5Fh5xauEHdu5GQNXdiYidRqFUBOHBj_Dd3iXd0Rm-DWS916Q2sxdFgWb84YsLQcq4_crpOfe4YMqWX205Q1HAnIIAmFXhZuOzsJq7zg/s1600/DSC07347.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMBJEkeDecW-aDgGyXsQ44PCHQhxUZuwZrzXn5Fh5xauEHdu5GQNXdiYidRqFUBOHBj_Dd3iXd0Rm-DWS916Q2sxdFgWb84YsLQcq4_crpOfe4YMqWX205Q1HAnIIAmFXhZuOzsJq7zg/s200/DSC07347.JPG" width="200" /></a>Mix together your dry ingredients (flour, rolled oats, baking soda, spices, and salt) in a large mixing bowl. In a separate bowl, mix together your wet ingredients (melted butter, pumpkin, syrup, brown sugar, and vanilla extract). After they are thoroughly mixed, pour in the the wet ingredients into your mixing bowl of dry ingredients and stir carefully to combine into a cookie dough. Fold in the chocolate chips, nuts, pumpkin seeds, and dried fruit.<br />
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Spoon the cookie dough onto the parchment paper or silicone baking mat with a heaping tablespoon and flatten slightly to help it cook evenly. These cookies will not spread very much at all, so feel free to put them as close as 1/2" apart. Bake for about 15 minutes (or longer if you decide to make bigger cookies, which you might after tasting these) or until browned around the edges.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7nc6PjXVLBipTRvlH6iRmb4J5dXUc07P3A6n7hNUQX2yoqQWfAt0JE2II0D5NQbMBIi2EJQDRBZ4sBKQQdEsqXI47vM3HbO7RqvZz_pLkqvBzH9CcRH4_rpxkH1Q3Vol7cvVS-L8YNc/s1600/DSC07355.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7nc6PjXVLBipTRvlH6iRmb4J5dXUc07P3A6n7hNUQX2yoqQWfAt0JE2II0D5NQbMBIi2EJQDRBZ4sBKQQdEsqXI47vM3HbO7RqvZz_pLkqvBzH9CcRH4_rpxkH1Q3Vol7cvVS-L8YNc/s320/DSC07355.JPG" width="320" /></a>See Also:<br />
<a href="http://missmochi.blogspot.com/2014/03/cowboy-cookies.html">Cowboy Cookies</a><br />
<a href="http://missmochi.blogspot.com/2013/10/baked-brie-with-figs.html">Baked Brie with Figs</a><br />
<a href="http://missmochi.blogspot.com/2013/11/fall-fruit-salad.html">Fall Fruit Salad</a><br />
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com2tag:blogger.com,1999:blog-5102984962751316984.post-59954320824173133752016-10-09T19:26:00.000-07:002016-11-21T19:53:48.809-08:00Adventures in Japan: Hiroshima and Miyajima!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezhMR-Ztwk8SSA0td8VN7g4_hQxz7LS6257BltJP05K4Lidp6-b3ft5V3bb4f9UIxYHGD26C2LDfDXy3TKnBs0sR3Ci2KIBVXWownrYh-dmEey_rPhinYscDK9KCgpcgKzfrc1JRBv3I/s1600/IMG_9534.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezhMR-Ztwk8SSA0td8VN7g4_hQxz7LS6257BltJP05K4Lidp6-b3ft5V3bb4f9UIxYHGD26C2LDfDXy3TKnBs0sR3Ci2KIBVXWownrYh-dmEey_rPhinYscDK9KCgpcgKzfrc1JRBv3I/s320/IMG_9534.jpg" width="213" /></a>The places in Hiroshima we visited weren't exactly fun, but they were important.<br />
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They really made me wonder what would have happened if Japan hadn't tried to expand their power into the mainland and fought in WWII. Would I be fluent in Japanese? Would I have known my relatives in Japan better? Would I even exist? All the fear and hatred of the Japanese here in America: would my grandmother have known a life without that constantly over her shoulder? <br />
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And I know that going to such a museum and thinking about how everything affected you and your loved ones is probably the height of arrogance, but that's how I felt. I also felt numb at how pointless it all was, the wars, the bombs--every time someone picks up a gun in the name of their country. A city devastated, thousands killed, nothing gained, and ultimately everyone loses. And we as a species do it over and over again. I think that what depressed me the most is that I couldn't think of a good way out of this spiral of hatred. It's been over 70 years and we are still killing each other.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCkhomFVDgyo3vlVZn6IKNljintn9B6UfjZV6di1wqxfpjrnDxP9azOymFABIvFR_bnqK38hjj67MDoprXO7wDrUo614-e_r9-3tBRcfOV4v-H21JUjcqglaObhyT53WPu0BhKac0cpI/s1600/IMG_4613.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCkhomFVDgyo3vlVZn6IKNljintn9B6UfjZV6di1wqxfpjrnDxP9azOymFABIvFR_bnqK38hjj67MDoprXO7wDrUo614-e_r9-3tBRcfOV4v-H21JUjcqglaObhyT53WPu0BhKac0cpI/s320/IMG_4613.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A beautiful but sad sight: millions of paper cranes</td></tr>
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We visited the Hiroshima Peace Memorial, also known as the A-bomb Dome (shown above), the only building left standing in the atomic bomb's hypocenter, and visited the Hiroshima Peace Memorial Museum. Inside the museum, we saw many artifacts from the blast as well as details of their survival following radiation exposure. What stuck me most was the Peace Watch, which resets itself every time a nuclear test is performed around the world. It struck me how fragile peace truly was, with so many countries not only capable of leveling an entire city with a single missile, but actively testing the technology.<br />
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After a sobering day of memorials and millions of paper cranes, we went to Miyajima island and I have to say it was probably the prettiest part of the entire trip. The cherry blossoms were at their peak and it was mind boggling. The petals really do cascade like snow falling when the wind blows, and I danced around in them without shame.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxkby_so21pTvPkJlK7bDIQ5rlEJxzWDUEuaOzCAU7O72GaDuCaL-ZjlvJBvc2wpM65ppcRuXKdf0j-daiLgTI0kqJhUfeTScMGo1no7LRVARDiEowauIBDJfAM_iI7vhNxMtrhZhbHk/s1600/IMG_9274.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxkby_so21pTvPkJlK7bDIQ5rlEJxzWDUEuaOzCAU7O72GaDuCaL-ZjlvJBvc2wpM65ppcRuXKdf0j-daiLgTI0kqJhUfeTScMGo1no7LRVARDiEowauIBDJfAM_iI7vhNxMtrhZhbHk/s320/IMG_9274.jpg" width="320" /></a></div>
Miyajima is an island in the Inland Sea of Japan right near Hiroshima. I find it funny that the actual name is Itsukushima, but everyone calls it Miyajima which literally means "shrine island" because of its famous shrine.<br />
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Itsukushima shrine is an <span id="bc_0_1b+seedHH88D" kind="d">UNESCO world heritage site and the island features one of the most beautiful views in Japan: the floating torii gate, shown at the top at high tide with a boat passing through it. It's a gargantuan torii gate that looks like it is floating on water during high tide, and then during the dramatic low tide you can actually walk right up to it. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKZJ0MoCJm29InlWp4b0cBmBSGi8Ziwt0TkYDSp6Frvi4s3I6wKpTIEedSWAIk4mGy0E4g54pVvjiEdHxuhQo4FmjrHECfHzug1DobQHyKkUeEg41Ja3IswTAe4-kmVKytT7LjsSr6_M/s1600/IMG_4436.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKZJ0MoCJm29InlWp4b0cBmBSGi8Ziwt0TkYDSp6Frvi4s3I6wKpTIEedSWAIk4mGy0E4g54pVvjiEdHxuhQo4FmjrHECfHzug1DobQHyKkUeEg41Ja3IswTAe4-kmVKytT7LjsSr6_M/s200/IMG_4436.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The shrine over the water</td></tr>
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<span id="bc_0_1b+seedHH88D" kind="d">The entire shinto shrine is built over the water! While we were there, there was a couple getting married at the shrine. There were so many Japanese tourists gawking at them (we were one of the few foreign tourists) that I wondered why anyone would want to get married in such a popular place.</span><br />
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<span id="bc_0_1b+seedHH88D" kind="d">Besides an awesome shinto shrine, Miyajima has a buddhist temple and a five-story pagoda just a short hike up some steps above the shrine. The view from the pagoda is worth it: you can see all the way to the floating torii gate. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtSBBXayIPu3PHqEzeprAOD3oIHkB2vMPduEFRRxd90dZt2QqmgvdaTMvsldkWgXKo4771jMsKds1hRrsq27F5QF0CJbq7UCIbJgpDqnDUosCDvXYE_d9M4zvvo_qzLwynwu8rHuiHQ8/s1600/IMG_9467.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtSBBXayIPu3PHqEzeprAOD3oIHkB2vMPduEFRRxd90dZt2QqmgvdaTMvsldkWgXKo4771jMsKds1hRrsq27F5QF0CJbq7UCIbJgpDqnDUosCDvXYE_d9M4zvvo_qzLwynwu8rHuiHQ8/s320/IMG_9467.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at this deer standing in line for food!</td></tr>
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<span id="bc_0_1b+seedHH88D" kind="d">My </span><span id="bc_0_1b+seedHH88D" kind="d">favorite part of Miyajima was the fact
that the whole place was filled with deer with no fear of humans. We
were actually warned to be careful not to feed them anything, or else
you'd be mobbed. Not only food, but paper was also something you had to
watch closely: I saw plenty of distracted tourists end up playing tug of
war with a deer as the deer snatched up their maps and started chewing.</span><br />
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<span id="bc_0_1b+seedHH88D" kind="d"><span id="bc_0_1b+seedHH88D" kind="d">When I went,
the deer were all shedding out their fuzzy winter coats and were pretty
patchy compared to their photogenic spotted summer coats. But that means
they loved being scratched to help loosen up that fur. I had way too much fun with this!</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWn3RJbam_DPeLfbBjGdJX_GWRvD6NPRVHgJ2Eur_SFUhXz2wJGYK6jDoWFnL-C14p6hKYwzBjYsBgQx7uwnAi-mxAP32Th8yc8V0kfyew0lTmMh409ax1JvBlpwVNcZG6rD-sArqXCkU/s1600/IMG_4420.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWn3RJbam_DPeLfbBjGdJX_GWRvD6NPRVHgJ2Eur_SFUhXz2wJGYK6jDoWFnL-C14p6hKYwzBjYsBgQx7uwnAi-mxAP32Th8yc8V0kfyew0lTmMh409ax1JvBlpwVNcZG6rD-sArqXCkU/s200/IMG_4420.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry blossoms and my bro!</td></tr>
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<span id="bc_0_1b+seedHH88D" kind="d"><br /></span>
<span id="bc_0_1b+seedHH88D" kind="d">My other favorite part of the island was that there were no cars and tons of food places all along the main road. It was such a small island I couldn't get lost if I tried and everywhere there were signs advertising for fresh oysters, hiroshima-style okonomiyaki, fish cakes on a stick, and momiji manju: wheat cakes baked into the shape of a maple leaf and filled traditionally with sweet red bean paste but also chocolate, custard, green tea, and more. I would get very fat and die early if I staying on that island, but I would have fun doing it!</span><br />
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What will I be featuring for Hiroshima and Miyajima? A look at all the train food and a recipe! I know you're curious about what I could possibly feature about a train or a train station, but stay tuned or follow the links below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSI1eHELthx1_e710m5Rf4t1QDkfu_kdhK9CbPkJGZZlh-yicsDfdcoOpFHHeSAhS6HmPkH3sdH3wh58ZBgzAnQASpVax-6dNz3Z73htRvezLV1NGIs-JbFyS0cL9bOxC9HsQM8N4p-nY/s1600/DSC04936.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSI1eHELthx1_e710m5Rf4t1QDkfu_kdhK9CbPkJGZZlh-yicsDfdcoOpFHHeSAhS6HmPkH3sdH3wh58ZBgzAnQASpVax-6dNz3Z73htRvezLV1NGIs-JbFyS0cL9bOxC9HsQM8N4p-nY/s320/DSC04936.jpg" width="240" /></a><a href="http://missmochi.blogspot.com/2016/10/ekiben-and-japanese-train-stations.html">A look at Japanese Train stations and Ekiben</a><br />
<a href="https://en.wikipedia.org/wiki/Okonomi-mura">Hiroshima-style Okonomiyaki</a><br />
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-9093273161940216022016-10-08T18:01:00.001-07:002016-11-21T19:53:34.288-08:00Hiroshima-Style Okonomiyaki (広島風お好み焼き)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlJdTuM9P2qtUQ9hq8iUNa2eUIyB7BFQ9tdkC4J25wEYpE8JU9rQEJ-vRSynxkSo3kj9E-xsqIUfm0ws5AH4sPN_v6IHa5oayZk2W4iS-NfflaD3fDlOZ8Kmxur9Gf4ugT3MOf_s1Jdk/s1600/DSC07334.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlJdTuM9P2qtUQ9hq8iUNa2eUIyB7BFQ9tdkC4J25wEYpE8JU9rQEJ-vRSynxkSo3kj9E-xsqIUfm0ws5AH4sPN_v6IHa5oayZk2W4iS-NfflaD3fDlOZ8Kmxur9Gf4ugT3MOf_s1Jdk/s320/DSC07334.JPG" width="318" /></a>If you walk into an okonomiyaki joint in Hiroshima and ask for Hiroshima-style okonomiyaki, you might get a funny look. To them, this is simply okonomiyaki and others just have it all wrong.<br />
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Hiroshima-style okonomiyaki starts with wheat flour and water, mixed to a thin batter that is cooked over a grill. Shredded cabbage is piled on top as it is halfway through cooking, along with whatever toppings you would like. Yakisoba noodles are put on top, followed by a fried egg.<br />
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This entire tower of savory goodness is topped with sauces and served piping hot.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGrw3XsdcWoh4WtvhrPiactEcYkdvap7_AiqGhCcL_ljhWZ68CGuaxdKhpl66eTVbEhwc7-yEolwjeSg-g-KzL8CwOcqU9_03gXaO3uZM71pswpuEZBX6l9XvFQOObqXHB2no_6r5lbA/s1600/DSC07337.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGrw3XsdcWoh4WtvhrPiactEcYkdvap7_AiqGhCcL_ljhWZ68CGuaxdKhpl66eTVbEhwc7-yEolwjeSg-g-KzL8CwOcqU9_03gXaO3uZM71pswpuEZBX6l9XvFQOObqXHB2no_6r5lbA/s200/DSC07337.JPG" width="175" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out the layers!</td></tr>
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What the difference between Hiroshima-style okonomiyaki and the rest of Japan? The more popular style of okonomiyaki mixes the cabbage and eggs directly into the batter rather than stacking them for a thicker okonomiyaki with almost a custardy inside, and most importantly it lacks the noodles.<br />
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Okonomiyaki is a Japanese dish that lots of people have tried describing it by attempting to liken it to pizza, but it's nothing like pizza! I liken it more to a Japanese savory cabbage pancake, but it's a little hard to describe even in these respects.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90QdzGYleao_a_M-IABslTmbxCDGRhvorbN4QrDNI_6crGIAUTUNRsg58n9AjH3LVV05oY2Zz9idQUm_ggtu3UfsznrwiiJCqzWEqriwqLjJAUsIDnTRzxGPe_xOJuNwJkuNsrLTlvD0/s1600/DSC07340.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90QdzGYleao_a_M-IABslTmbxCDGRhvorbN4QrDNI_6crGIAUTUNRsg58n9AjH3LVV05oY2Zz9idQUm_ggtu3UfsznrwiiJCqzWEqriwqLjJAUsIDnTRzxGPe_xOJuNwJkuNsrLTlvD0/s200/DSC07340.JPG" width="200" /></a></div>
Okonomiyaki, in my opinion, is one of the most accessible foods to those who might be picky or apprehensive about Japanese cuisine. It's a shame that there's a huge lack of okonomiyaki shops in America because everyone who try it seems to love okonomiyaki. I myself actually dislike cabbage, but love this dish. Also in its favor is its nature of customization: okonomiyaki's name itself means "grilled as you like it," and you can add whatever you like to it: squid, seafood, bean sprouts, or anything else that strikes your fancy. For instance, Mr. Mochi loves pork belly and only wants a hint of mayo. No problem! Customization is key.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWANAVShvqjjqOPbpaG3Vm4teyuq9UsDlOg1xAXLuaD6O-MgsrGnHcg46qiRqX51y_xc4Yy92FqgBRK-CUicNg-Jtn2Os7FsKyjjOQuZ40dEB-VaDJgASHD6sVk32myHJLnMQE9z_h4HE/s1600/DSC04985.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWANAVShvqjjqOPbpaG3Vm4teyuq9UsDlOg1xAXLuaD6O-MgsrGnHcg46qiRqX51y_xc4Yy92FqgBRK-CUicNg-Jtn2Os7FsKyjjOQuZ40dEB-VaDJgASHD6sVk32myHJLnMQE9z_h4HE/s200/DSC04985.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Miyajima oyster okonomiyaki</td></tr>
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Hiroshima-style okonomiyaki is hands down the most famous regional food that Hiroshima boasts, so I knew I'd have to take on the dish to share it with you. They even have a "food theme park" in Hiroshima: a giant building literally called <a href="https://en.wikipedia.org/wiki/Okonomi-mura">Okonomiyaki Village</a> with 24 different okonomiyaki restaurants. The best thing is unlike <a href="http://missmochi.blogspot.com/2016/08/yawatahama-champon.html">Yawatahama-style champon</a>, I'd done my research on this dish. I had this dish on Miyajima, paired with another Hiroshima special: fresh grilled oysters. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeE5xCuwqc_zHZ91Zbtr0lh6Bhf8Q98s56SYKI1z1NoWL60Pj28RskNlu2q6TysffD8byOYN0o453qNWJmc8mkjawCWOoLeR6OcqRm53hD8HxH_iI5Tj3CCeEHI1XQbJ4CrLoAAUDvf4k/s1600/DSC07341.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeE5xCuwqc_zHZ91Zbtr0lh6Bhf8Q98s56SYKI1z1NoWL60Pj28RskNlu2q6TysffD8byOYN0o453qNWJmc8mkjawCWOoLeR6OcqRm53hD8HxH_iI5Tj3CCeEHI1XQbJ4CrLoAAUDvf4k/s320/DSC07341.JPG" width="320" /></a></div>
I was a little intimidated going into this, because when I went to the okonomiyaki shop, they prepped everything on a griddle right in front of me and they were so fast and adept at flipping the whole thing and cracking the egg. Plus it does require some surface area and I don't have an electric griddle, but I found that two frying pans are just fine. I was delighted to find that despite my initial fears, this is a quick, easy, and forgiving recipe.<br />
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A couple of notes: I used dashi instead of water for an extra savory taste in the batter, and aonori is nori that has been very finely chopped into almost a powder. Feel free to use nori furikake in a pinch. <br />
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<b>Hiroshima-Style Okonomiyaki (広島風お好み焼き)</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rBPYbIYgqEaHOurDh5EIwLKkEPl0eDHsBFeX9DuJvHv8MQ7lPxQ0jMM2xGw0or3CaGbjDrSoKtTalh5Uej2Szv0ukYKfg6OnQywrTPkaouI4wepwuoTar_Uykhmj64QM6YyNTI1CoBY/s1600/DSC07325.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rBPYbIYgqEaHOurDh5EIwLKkEPl0eDHsBFeX9DuJvHv8MQ7lPxQ0jMM2xGw0or3CaGbjDrSoKtTalh5Uej2Szv0ukYKfg6OnQywrTPkaouI4wepwuoTar_Uykhmj64QM6YyNTI1CoBY/s200/DSC07325.JPG" width="200" /></a><span style="font-size: x-small;">makes 2 </span><br />
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1/2 cup all-purpose flour<br />
2/3 cup water or<a href="http://missmochi.blogspot.com/2012/10/dashi.html"> dashi</a><br />
2 tsp canola oil, divided <br />
2 cups shredded cabbage<br />
2 portions of fresh ramen noodles <br />
2 eggs<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsJsKTNVNzmgm9cbel7IeNTLhDKoj94oqjpgATYdSgzX4e_3Y1NwQvejMgnhNgepSHaYxRlhmvNudrpr3SNCz9V0r3qGtsIjh-XnaB4RrRl3bDSckWuKziswsjLnW7eNcvb1C1Ba2X1w/s1600/DSC07326.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsJsKTNVNzmgm9cbel7IeNTLhDKoj94oqjpgATYdSgzX4e_3Y1NwQvejMgnhNgepSHaYxRlhmvNudrpr3SNCz9V0r3qGtsIjh-XnaB4RrRl3bDSckWuKziswsjLnW7eNcvb1C1Ba2X1w/s200/DSC07326.JPG" width="200" /></a>4 pieces of thinly cut pork belly or bacon, cut in half to make 8 shorter pieces<br />
2 tbs <a href="http://missmochi.blogspot.com/2014/01/so-su.html">okonomiyaki so-su</a>, plus more to taste<br />
aonori<br />
mayo to taste (preferrably the Kewpie Japanese-style mayo)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_FvUg0qPwMN83YBEumi2-1fCx03zyewLRuloOPXkyMOi3TsQG3e7GswDfcKAIu9kODYveJw5aYgL7xonEeMw4L4wsKs_cABfTqKKywJqCQ9qCW9-DbOb3DUT3NknRSItR1G0l1nSFnU/s1600/DSC07329.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_FvUg0qPwMN83YBEumi2-1fCx03zyewLRuloOPXkyMOi3TsQG3e7GswDfcKAIu9kODYveJw5aYgL7xonEeMw4L4wsKs_cABfTqKKywJqCQ9qCW9-DbOb3DUT3NknRSItR1G0l1nSFnU/s200/DSC07329.JPG" width="200" /></a>Mix the all-purpose flour with water or dashi and stir well until there are no lumps. Heat half the canola oil over medium heat in a non-stick skillet or on a griddle. Pour in half of the batter and let it spread into a thin crepe-like circle. After the batter is halfway cooked, carefully mound 1 cup of cabbage on top of the batter. Place four slices of pork belly on top. When the batter becomes browned, carefully flip and cook the other side until the pork belly becomes crispy and brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyp9OF2WwbQiirWiZwkdg2N2l8oj-cOsHRFnPOKSU27SoB8CGwrtXh1WSXAnjmphZIgWGnONRx7-m2LO1-WIUlpHlf3MKv4bv1ky0SZIq7De-MJLWLBNV3MlwwWN3Z_RFS04QMtpAKCPA/s1600/DSC07332.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyp9OF2WwbQiirWiZwkdg2N2l8oj-cOsHRFnPOKSU27SoB8CGwrtXh1WSXAnjmphZIgWGnONRx7-m2LO1-WIUlpHlf3MKv4bv1ky0SZIq7De-MJLWLBNV3MlwwWN3Z_RFS04QMtpAKCPA/s200/DSC07332.JPG" width="200" /></a>In a separate skillet, or the other side of your griddle, heat up the remaining teaspoon of oil and heat up the the yakisoba noodles. Once they have gotten loose and warmed up, drizzle on one tablespoon of the so-su and continue to stir fry the noodles until they are coated. Mound them roughly into a mound the diameter of your okonomiyaki.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6DFGE03xS6tI0RvDjSzsds03vLC2uXe8Nvv2q2E76ggM20A3gwtsD5_fnfuiWicMzZZznOOa3YqIv6twsYI1jv2pYEqutFZePcQppxMin_EaW5W9OrQ55Zu2mw2jaoacdjrwlmOSU7k/s1600/DSC07330.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6DFGE03xS6tI0RvDjSzsds03vLC2uXe8Nvv2q2E76ggM20A3gwtsD5_fnfuiWicMzZZznOOa3YqIv6twsYI1jv2pYEqutFZePcQppxMin_EaW5W9OrQ55Zu2mw2jaoacdjrwlmOSU7k/s200/DSC07330.JPG" width="200" /></a>Flip the okonomiyaki bacon side down on top of the noodles*. Crack an egg into the pan that the okonomiyaki just vacated and mix it a little bit into roughly the same size as the okonomiyaki (we aren't going for perfection here. When the edges have set and cooked on the bottom but the top is still runny, carefully flip the okonomiyaki noodle side down onto the half cooked egg. After the egg has finished cooking, invert the whole thing egg side up onto a plate. Drizzle on okonomiyaki so-su to taste, then garnish with mayo and aonori.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTauxqR3Z4v-h2GxgsghcAiSKV8KYP4FBYGJQ6ycTtX-IDg26frfkSWxPU4gLpvfWmiIXeXAQRvgPBqTxUVQhEw9Xofi5VhIgKsgmkmdeCbAiHgJ0c6L3rjksmNEE7rLK1Th-RoO_zBfA/s1600/DSC07333.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTauxqR3Z4v-h2GxgsghcAiSKV8KYP4FBYGJQ6ycTtX-IDg26frfkSWxPU4gLpvfWmiIXeXAQRvgPBqTxUVQhEw9Xofi5VhIgKsgmkmdeCbAiHgJ0c6L3rjksmNEE7rLK1Th-RoO_zBfA/s200/DSC07333.JPG" width="200" /></a>*Your whole goal is to get it assembled in this order, starting from the bottom: batter, cabbage, pork belly, yakisoba, then egg and don't worry too much how that is accomplished. As shown in the picture, instead of how I describe the cooking technique in the recipe, I accidentally flipped it a little early when browning the pork belly side and it wasn't browned as I'd like on the bottom and wanted it to cook further as my egg cooked. So I just flipped the whole thing over again and piled the noodles on top. This recipe is very forgiving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfJw_1eFZ4vDhQGEscqKcJL6jJKvZCNhmtZbOZFW7LTMNtatz70EFWwDKN6kgip1co4wryv2OciAPMBMchNVZX-CKUT6Q8-Eg5efYHGKGCOuZjGJJYzRBlINFELwoLmCXVhLR0jeJFMw/s1600/DSC07338.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfJw_1eFZ4vDhQGEscqKcJL6jJKvZCNhmtZbOZFW7LTMNtatz70EFWwDKN6kgip1co4wryv2OciAPMBMchNVZX-CKUT6Q8-Eg5efYHGKGCOuZjGJJYzRBlINFELwoLmCXVhLR0jeJFMw/s320/DSC07338.JPG" width="319" /></a>See Also:<br />
<a href="http://missmochi.blogspot.com/2014/01/katsu-sando.html">Katsu Sando</a><br />
<a href="http://missmochi.blogspot.com/2016/08/yawatahama-champon.html">Yawatahama Champon</a><br />
<a href="http://missmochi.blogspot.com/2013/09/zaru-soba.html">Zaru Soba</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsJsKTNVNzmgm9cbel7IeNTLhDKoj94oqjpgATYdSgzX4e_3Y1NwQvejMgnhNgepSHaYxRlhmvNudrpr3SNCz9V0r3qGtsIjh-XnaB4RrRl3bDSckWuKziswsjLnW7eNcvb1C1Ba2X1w/s1600/DSC07326.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com1tag:blogger.com,1999:blog-5102984962751316984.post-14424626906021626782016-10-02T13:35:00.000-07:002016-11-21T19:53:19.596-08:00Ekiben and Japanese Train Stations<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn9CrodbO_VNPxaq03Z6udiwB5Cu3NvX-QOZEtsg0Blh4sQWt0gkT7JdzlySxYWXHCcCNsA0pQWYvbchXkrTuX5ChaWWg5Ob86bjpk_s8ugdwx0c1Ux0SSK6nP6PKiOZ-8zz3TGTRR44/s1600/DSC05277.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn9CrodbO_VNPxaq03Z6udiwB5Cu3NvX-QOZEtsg0Blh4sQWt0gkT7JdzlySxYWXHCcCNsA0pQWYvbchXkrTuX5ChaWWg5Ob86bjpk_s8ugdwx0c1Ux0SSK6nP6PKiOZ-8zz3TGTRR44/s320/DSC05277.jpg" width="240" /></a>Southern California does not have the best public transportation, especially where I live in the suburbs of Orange County. When I lived with my parents, we didn't even have street lights or sidewalks, let alone a train or subway system.<br />
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Japan, on the other hand, has amazing public transportation. I can see why so many Japanese don't have cars. It's like New York City, it's almost a bother to have a car. The shinkasen, or bullet train, was possibly the coolest form of transportation I've taken in quite a while. The only train that I had ever taken prior to this trip to Japan was the train at Disneyland (no, stop laughing, I'm not joking).<br />
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The shinkasen reached top speeds of 200mph but was so smooth and quiet I fell asleep on it quite a few times. I was worried about getting motion sickness as I'm prone to it in cars and I was still a bit jet-lagged when I stepped on my first shinkasen to head to Hiroshima, but it was so butter smooth I was able to read without any headache.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKuHyCJflZJUV5IJ05kMcYea7asudmYWZaJFqgrN4Q3IXfuMdkM9IzzWAzDvgyOBrcop9-KashGkjzwt3RCosoDLHutdrxBnl5tttNmi6JGhdIuQH48EBCaCpwZFPWhs8HLHVCfxCnAQ/s1600/DSC05053.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKuHyCJflZJUV5IJ05kMcYea7asudmYWZaJFqgrN4Q3IXfuMdkM9IzzWAzDvgyOBrcop9-KashGkjzwt3RCosoDLHutdrxBnl5tttNmi6JGhdIuQH48EBCaCpwZFPWhs8HLHVCfxCnAQ/s200/DSC05053.jpg" width="150" /></a>We were all very excited to try ekiben (<span style="font-weight: normal;"><span class="t_nihongo_kanji" lang="ja">駅弁</span></span>) as well. We had heard of the delicious train bentos sold at the train stations that showcased local cuisine, and I made sure to take tons of pictures. <br />
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I apparently missed the golden age of ekiben, which occurred in the 1980s. Back then, the trains were slower and plane rides were so expensive, a lot of people traveled by train. And since the trains were slower, more people relied on ekiben as a meal while traveling. Now, with the shinkasen reaching top speeds of 150-200mph, you might not get to finish that meal! Despite this, ekiben are still a thriving aspect of most train stations in Japan and I made a point to snap some pictures to share with you.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tons of Hiroshima souvenirs! </td></tr>
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In Hiroshima, we also had our first taste of the the delight that is Japanese train stations. They have souvenir shops filled with local goods, bakeries, restaurants, ekiben shops, and more. One place even sold decorated cakes in the shape of totoro and hello kitty!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gcXQTyIxIQhAREusjLhVA6_duNuDUppo2xC6vZoJKvw_4NYibVUeWx_ndaVbigFugz5hHGgpKbbnBqa5SQcFjnOju7JB5wyV-KjHAPdHoiGWDUTsNUrbed7IsDHzykZhOrErFCRZGro/s1600/IMG_4728.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gcXQTyIxIQhAREusjLhVA6_duNuDUppo2xC6vZoJKvw_4NYibVUeWx_ndaVbigFugz5hHGgpKbbnBqa5SQcFjnOju7JB5wyV-KjHAPdHoiGWDUTsNUrbed7IsDHzykZhOrErFCRZGro/s200/IMG_4728.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A beautiful bakery in the station</td></tr>
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Compared to our very underdeveloped and utilitarian public transportation stops (the train station near us has a vending machine that has been vandalized and abandoned, but hey it at least has a restroom), this was a fun place to explore, people watch, and try some local food without getting lost.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8jipJ3Afqoa4K2Nr0HvUtIy1N7VjdhLi4x83x1jGdgF6G8OZxpqhyFX05rpEsavkMS9fvwqaIPNGPapEV6meIZUA6Cr9SGqrrrhZerv0kimycjRgAVFixu0sl7cPZo0YJ8AHF0XVZzA/s1600/DSC05002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8jipJ3Afqoa4K2Nr0HvUtIy1N7VjdhLi4x83x1jGdgF6G8OZxpqhyFX05rpEsavkMS9fvwqaIPNGPapEV6meIZUA6Cr9SGqrrrhZerv0kimycjRgAVFixu0sl7cPZo0YJ8AHF0XVZzA/s200/DSC05002.jpg" width="200" /></a>We had two ekiben in hiroshima: an anago (salt water eel) bento and a supercool Hiroshima Carps baseball bento.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32swOZZNTJQcPuDcaDnVCR3a9Recocs2XY9H18rj6VxRVCbw7jMJsXP1Fc77f4lNyumXZ7Sl-WXb8evt5cpA1QE3n_D529BNjwTXbhzr_We06oBl2LK4JYGdGeher31UFvbMfo-YNyTY/s1600/DSC05007.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32swOZZNTJQcPuDcaDnVCR3a9Recocs2XY9H18rj6VxRVCbw7jMJsXP1Fc77f4lNyumXZ7Sl-WXb8evt5cpA1QE3n_D529BNjwTXbhzr_We06oBl2LK4JYGdGeher31UFvbMfo-YNyTY/s200/DSC05007.jpg" width="200" /></a>My brother and I were deeply entertained and endlessly entertained by the baseball bento, which was huge and featured a baseball decorated rice ball and even a custom kamaboko (fish cake) with the Carps symbol on it. It even came with baseball cards and a wet napkin. It was an awesome ekiben and we couldn't get over how big it was.<br />
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The anago bento was a good example of showcasing local cuisine as anago is a speciality of hiroshima, compared to the more widespread and popular fresh water eel, unagi. We enjoyed finding the ekiben that showcased the regional flavor of city we were in. Of course, you can find ekiben that aren't decorated with cartoon Carp players, but what's the fun in that? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP8TNzEasywwaas3Hk6AX88iqxz0JVyKDjCjlX1bCAqsJArAc-icVqMYlWHZ5OwwQtBhcdef1rV_suaVeUCdnVxvKa4EyKkIjq0bhHXTVPHxczAkb3z5NOzHBrq1cu0kMN67GzAdpUBo/s1600/DSC05045.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP8TNzEasywwaas3Hk6AX88iqxz0JVyKDjCjlX1bCAqsJArAc-icVqMYlWHZ5OwwQtBhcdef1rV_suaVeUCdnVxvKa4EyKkIjq0bhHXTVPHxczAkb3z5NOzHBrq1cu0kMN67GzAdpUBo/s200/DSC05045.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEqapoDPFuW7xOIkeD4stJyCSd_39rRTbd6LePzbiVahXIye8xEnA0X3t3B-98CKaxC9uG40iPUUjOOaYeQfuRpgJ9u63advAf_VAm5NWsh3ODGOu6vh4rSk_GuNMyLVbODr0LuORDsE/s1600/DSC05049.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEqapoDPFuW7xOIkeD4stJyCSd_39rRTbd6LePzbiVahXIye8xEnA0X3t3B-98CKaxC9uG40iPUUjOOaYeQfuRpgJ9u63advAf_VAm5NWsh3ODGOu6vh4rSk_GuNMyLVbODr0LuORDsE/s200/DSC05049.jpg" width="200" /></a>In Kyoto (to skip ahead a bit), we shared a ekiben filled with their local specialty of lightly pickled mackerel sushi, called sabazushi, in a bento that also had some complementary maki rolls and some inarizushi for a very tasty trio I featured as the top photo.<br />
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In addition to the ekiben sold outside the train, I enjoyed the fact that the train attendants sold snacks in a little cart they wheeled down the aisle. I tried some beer snacks on the way to hiroshima and they were delightful! The peanuts and slightly spicy-sweet rice crackers were nothing new, but the addition of pumpkin seeds was a novel idea! Perhaps I'll have to recreate this mix for a post?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmHYrbFaHmHfHY1gfEcN7JSD3vrUQqWqcHd3Gwd_hA-cBoNCcqH8aPhv4mJs9OQrfv2l_yrDZhhDcR4wTFNyiTFz-w7zMr-1H_7umLCWcjqV9EN-iMr3U4zEK9dBReaUlhI4A1apKBC4/s1600/DSC05282.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmHYrbFaHmHfHY1gfEcN7JSD3vrUQqWqcHd3Gwd_hA-cBoNCcqH8aPhv4mJs9OQrfv2l_yrDZhhDcR4wTFNyiTFz-w7zMr-1H_7umLCWcjqV9EN-iMr3U4zEK9dBReaUlhI4A1apKBC4/s200/DSC05282.jpg" width="150" /></a>All in all, I didn't think I would have so much fun waiting at a train station, or traveling across the nation, but I certainly did! Ekiben were a great way to easily explore the unique tastes that each region boasted. We were on such a time crunch, I wish we could have gotten lost and explored some neighborhoods and tried more tiny restaurants, but this was a great way to quickly try some specialties while on a whirlwind trip.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkTuveC4ICXfPTrWU9LDpHbOscaz8Uz7W2rYl3sSMh1KqAJw1s-LX647eLqtl-cRUoVLA8UvSF4CIs5qxw6FVINaZ73Wn6TJLYDxAlQrySoewEyIISaGIHBqPb55vP8Mta_4x1zj0y-4/s1600/IMG_4771.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFkTuveC4ICXfPTrWU9LDpHbOscaz8Uz7W2rYl3sSMh1KqAJw1s-LX647eLqtl-cRUoVLA8UvSF4CIs5qxw6FVINaZ73Wn6TJLYDxAlQrySoewEyIISaGIHBqPb55vP8Mta_4x1zj0y-4/s320/IMG_4771.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A quick snap of the snack cart!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0JtMNIjYxNfDqnM4VVwpQrHHnpOxxEE7fXAdTI5xeVBhSF0txo1cP-FI42-KvHUdnKX6gVk2GWXgTmZp23dJeJTmVzW5vNXD4eyGoS-AoykdfV129qvkn70RyTXXrYAGbG1dgQwC3GM/s1600/DSC05008.jpg" imageanchor="1"></a><br />
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com1tag:blogger.com,1999:blog-5102984962751316984.post-25904067235596381272016-09-17T01:11:00.002-07:002016-11-21T19:53:03.168-08:00Burger Boss<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGt6D4cr4kGFcv5qKgcocSr9LJ63G8FUxO_X_342kyv_W4eUFnW_7uO8sxhLmF1WKQX-K7J-NKtPfPyhJ5qOMjUGHxYHYhBVgaTSi4zXU7hq707QgLqeAqwTCL4woyvYRRMu1hlZaMVyA/s1600/IMG_6591.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGt6D4cr4kGFcv5qKgcocSr9LJ63G8FUxO_X_342kyv_W4eUFnW_7uO8sxhLmF1WKQX-K7J-NKtPfPyhJ5qOMjUGHxYHYhBVgaTSi4zXU7hq707QgLqeAqwTCL4woyvYRRMu1hlZaMVyA/s320/IMG_6591.JPG" width="320" /></a>Mr. Mochi loves a good burger. He loves everything from cheap fast food burgers to Umami burgers, and everything that lies in between. We have had serious debates and conversations about the various burgers we've had together, tackling tough topics like "which is better: In-N-Out or Five Guys?" Our answer: they exist on two different price points both monetarily and calorically and therefore cannot truly be compared besides personal preference, however I like In-N-Out better and he like Five Guys better.<br />
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Burgers are honestly one of his favorite foods, so when we got invited to try Burger Boss of Lake Forest's menu in advance of their grand opening, I knew we had to take a break from blogging about my travels through Japan and go check them out.<br />
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Customization is key at Burger Boss; they offer several different ways to enjoy your burger, either on a white, wheat, or gluten free bun, lettuce wrap, or served in a lettuce bowl. Prices start out around $6.99 and you can <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1Q5CnspYCYpJMg8aJTcGzHcmLFMJkLddroEAWigNxGnLD8UBPjVLXKKIWx387XbYxcqoVG1B_R5OChHROqX-3XbT45Gw2FsXDCALvm-oR3CU7SWX7LlwHJLmwWK6FzydXwY2sVwb_Pk/s1600/IMG_6582.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1Q5CnspYCYpJMg8aJTcGzHcmLFMJkLddroEAWigNxGnLD8UBPjVLXKKIWx387XbYxcqoVG1B_R5OChHROqX-3XbT45Gw2FsXDCALvm-oR3CU7SWX7LlwHJLmwWK6FzydXwY2sVwb_Pk/s320/IMG_6582.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The burger salad bowl with sweet potato fries on the side</td></tr>
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Beyond that they offer 4 different types of protein, 7 different types of cheeses (add $0.99), 13 types of sauces with no additional cost, 8 toppings with no additional cost, and 5 premium toppings with a small additional cost (all less than $2 but they range). You can even use the toppings and sauces to make custom fries as well! Check out their menu <a href="http://www.burgerboss.com/">here</a> as I would still be typing if I listed all the options!<br />
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They feature grass fed beef, touting the healthiness of their meat options. All of their meat is antibiotic and hormone free, and they even have a vegan black bean patty option as well as a gluten free bun. But Mr. Mochi couldn't care less about whether or not the burger was healthier or not: he wanted to know how tasty it was.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtbR-GS1kdXMtgF0KoiFMJc3PkXLBIkqh3ey-BhKHqpgO4LBkjscYuFAAx9yslfOMy3UcX3-kjOnpDVstD1SL_xWfoRtW04fIZWa2VHk7-J29EF4oARLYPq6JiogdYEx_i0CgygojfNo/s1600/IMG_6584.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtbR-GS1kdXMtgF0KoiFMJc3PkXLBIkqh3ey-BhKHqpgO4LBkjscYuFAAx9yslfOMy3UcX3-kjOnpDVstD1SL_xWfoRtW04fIZWa2VHk7-J29EF4oARLYPq6JiogdYEx_i0CgygojfNo/s320/IMG_6584.JPG" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">His burger, assembled.</td></tr>
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You'll be pleased to know he rhapsodized about his burger all the way home.<br />
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This is how serious he is: he informed me he went with a "classic taste profile so he could most easily compare the quality of the ingredients" but with an egg, because you cannot pass up a runny-yolked egg on a burger. Like I said, the man loves burgers and takes them really seriously. He chose a beef patty with a white bun topped with thousand island sauce, pepperjack cheese, lettuce, tomato, pickles, fresh onion, turkey bacon, and fried egg with molten gooey yolk. On the side, he chose traditional fries with house-made chipotle mayo dipping sauce (the first dipping sauce is complimentary and of course ketchup is unlimited free).<br />
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I broke from tradition with a turkey burger on wheat bun, with swiss cheese, sweet chili sauce and topped with grilled pineapple, turkey bacon, and of course the egg. On the side: waffle sweet potato fries and garlic herb mayo dipping sauce.<br />
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We both agreed that the toppings were superb. Fresh lettuce, bright tomatoes, and crispy bacon, plus if you want avocado for less than $2 you get practically half a gorgeous avocado which is both generous and delicious. But a couple things really stuck out to both of us: first, the pickles were not little anemic rounds but thin slabs of pickles that covered the entire surface area of the burger. This allowed you to get a bite of pickle with every mouthful without pulling them out accidentally like what normally happens with pickles. The sauces were of a sufficient amount to keep everything flavorful, so much that you might need a napkin, but not enough to drown everything else out. This is 100% a huge bonus for me, because dry burgers are my sworn enemy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQvBUgi7TUFQPaBjQl5EiVm8p_5U67CPGgaoXm0Cp2Jk5S70OPy7pTCW5hyCrFLCfMDupi3F5dN0OA_c1KW2dPvPXAXXv_3esa9sm61URcY-ROTsaUoTKy-g31g-_kFSSHHVQrV0RP9k/s1600/IMG_6577.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQvBUgi7TUFQPaBjQl5EiVm8p_5U67CPGgaoXm0Cp2Jk5S70OPy7pTCW5hyCrFLCfMDupi3F5dN0OA_c1KW2dPvPXAXXv_3esa9sm61URcY-ROTsaUoTKy-g31g-_kFSSHHVQrV0RP9k/s200/IMG_6577.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can use this to order if you want</td></tr>
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The sides (we tried both traditional fries and sweet potato, $2.99 and $3.99 respectively) were also not an afterthought and big enough we could have shared one, and we were very happy with our dipping choices. I'm not always a fan of sweet potato fries, but if everyone waffled them like Burger Boss I might be a convert.<br />
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And finally, the egg was perfectly cooked and seriously legit. You must get an egg. Just do it. You will need napkins. The egg will not apologize for oozing tasty yolk everywhere.<br />
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All in all, we can't wait to go back. I loved the customization, Mr. Mochi loved the unapologetic beefiness of the burgers and the seriousness of the eggs, and we both loved the quality ingredients. <br />
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As far as customization goes, it can be a little overwhelming so they even have screens where you can build your burger and order it without tying up a cashier. Mr. Mochi and I had fun dreaming up combinations for burgers and came up with a couple to share with you:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixElsf5G4gphzSv61sUyCTiO9lazrz-wEj51_9zdr3esPYuYmK0hj0ClY-O5nWE_va5_XKNR3jQm86E1XlstPjMwA14gQ8i5GeJNbiKQhEjMDOGpnKXTQBhG8gMD8vzj-TmWWB-7wRSHk/s1600/DSC07318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixElsf5G4gphzSv61sUyCTiO9lazrz-wEj51_9zdr3esPYuYmK0hj0ClY-O5nWE_va5_XKNR3jQm86E1XlstPjMwA14gQ8i5GeJNbiKQhEjMDOGpnKXTQBhG8gMD8vzj-TmWWB-7wRSHk/s320/DSC07318.JPG" width="319" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKO9-VYUDvWCchCXlXCZOPDlFNhyApY77L-cPRNwhtOG0wtRphOd1UJfnO8-AMEo3MSd5nvjjdpyviaBbTdh8y-Wqe7smijhiXp9U8gJBhgwoaIUqKio_zejy8lPWXN2quqjsSmH0-D4/s1600/DSC07321.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKO9-VYUDvWCchCXlXCZOPDlFNhyApY77L-cPRNwhtOG0wtRphOd1UJfnO8-AMEo3MSd5nvjjdpyviaBbTdh8y-Wqe7smijhiXp9U8gJBhgwoaIUqKio_zejy8lPWXN2quqjsSmH0-D4/s320/DSC07321.JPG" width="319" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My burger, stuffed with waffle sweet potato fries</td></tr>
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<b>The Buffalo Burger</b><br />
Beef Patty<br />
White Kaiser Bun<br />
Blue Cheese Crumbles<br />
Cajun Buffalo Sauce<br />
(and of course get ranch and fries to go with it!) <br />
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<b>The Hawaiian</b><br />
Chicken breast<br />
Wheat Bun<br />
Swiss Cheese<br />
Teriyaki Sauce<br />
Grilled Pineapple<br />
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<b>The Californian</b><br />
Black Bean Patty<br />
Gluten Free Bun<br />
Smoked Gouda<br />
Garlic Herb Mayo<br />
Spinach<br />
Tomatoes<br />
Avocado<br />
Grilled mushrooms<br />
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Really, you could go on and on! We urge you to stop by and try it and let me know what creation you came up with.. They will be having a grand opening this Sunday from 10:30am to 2pm with motorcycle stunt riders, vendors and giveaways, plus free burgers to their first 50 customers.<br />
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One last thing that I have to say about this experience: they did a great job hiring their staff. Sebastian was the one who took our order, and he delivered what was one of the best customer service experiences I've ever had at a fast casual restaurant. I got a little overwhelmed with the customization, and his recommendations were spot on. He was friendly without being over-the-top or fake, and he helped me craft my burger and suggested the dipping sauces we ultimately chose for our sides. It's important for this sort of restaurant to have associates able to engage with their clients as there as so many options, and he nailed it! Yes, I was there on an invite so you might claim that the customer service experience was colored by that, but I don't believe so. You can't fake it that good. And when I visited another Boss Burger in the area (I like to do this for that very reason when I'm invited to a complimentary tasting), the customer service was just as good. In-N-Out, you've been warned!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lsWMHDTFcSCbasrM8K4CfoFb-OypX1WDhNI-CfSe_H6d_GvKk-MCZ1UC-FfFpNE4MlUXQ4Do2ZmQW7zuLqEacx5avDPQvhcd2oAKMuoDIk9zgc9xZE-1tBgtq43KzV55vge0oXmCFSk/s1600/DSC07317.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lsWMHDTFcSCbasrM8K4CfoFb-OypX1WDhNI-CfSe_H6d_GvKk-MCZ1UC-FfFpNE4MlUXQ4Do2ZmQW7zuLqEacx5avDPQvhcd2oAKMuoDIk9zgc9xZE-1tBgtq43KzV55vge0oXmCFSk/s320/DSC07317.JPG" width="320" /></a><a href="http://www.burgerboss.com/">Burger Boss</a><br />
23642 Rockfield Blvd #502,<br />
Lake Forest, CA 92630<br />
(949) 716-6330<br />
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<span style="font-size: xx-small;">Disclaimer: As mentioned above, Mr.
Mochi and I were invited to a complimentary menu tasting. However, I was
not required to blog about the event, let alone paid or pressured
to write a positive review. I also visited the restaurant chain again as a
paying customer before penning this, and will be returning again soon in
the future. This review reflects solely my opinions, and the prices<span style="font-size: xx-small;"> are at the time of publication if listed</span>.</span>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0tag:blogger.com,1999:blog-5102984962751316984.post-74608069464954685102016-09-12T15:30:00.000-07:002016-11-21T19:52:46.322-08:00Adventures in Japan: Beppu and Yufuin!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPC1Cm3eYKufZWzi3WKJ3is03abwkWXJF-I8u1VBvAdRMtfKexAFt6LKAWxA6v-jDSQjasCpp9wOc74lNxlBsiuV4EG__HaBAETK6zdghIL5um0eXqrG_0XAinqK6zs9c05xC-2bLdCUs/s1600/DSC04868.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPC1Cm3eYKufZWzi3WKJ3is03abwkWXJF-I8u1VBvAdRMtfKexAFt6LKAWxA6v-jDSQjasCpp9wOc74lNxlBsiuV4EG__HaBAETK6zdghIL5um0eXqrG_0XAinqK6zs9c05xC-2bLdCUs/s320/DSC04868.jpg" width="320" /></a>Beppu and Yufuin are both resort towns in the Oita prefecture in Kyushu. We stopped at both along our way back from <a href="http://missmochi.blogspot.com/2016/08/adventures-in-japan-yawatahama.html">Yawatahama</a> back to <a href="http://missmochi.blogspot.com/2016/07/adventures-in-japan-fukuoka.html">Fukuoka</a>.<br />
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Beppu and Yufuin are both famous for their onsens, but the Eight Hells of Beppu (<span style="font-weight: normal;"><span class="t_nihongo_kanji" lang="ja">別府の地獄</span></span>), where you can see
plumes of steam rising was quite the impressive sight! Even when driving around we could
see plumes of steam rising around the city. It was very eerie as it
looked like the whole place was about to go up in a volcano. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBivli7hBx98-67MPBuuoAjCezJEoMDy4P2LS9rrECVKjoa1FRxs4j-ql-GiuxjEeGGiTVxhD_i6ipwFB4fhWk9XlvU95AIw2hXOsxDVJgOOId0CzqLhN5_EWowpjXsahgDlvr0Vgw2g/s1600/DSC04844.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBivli7hBx98-67MPBuuoAjCezJEoMDy4P2LS9rrECVKjoa1FRxs4j-ql-GiuxjEeGGiTVxhD_i6ipwFB4fhWk9XlvU95AIw2hXOsxDVJgOOId0CzqLhN5_EWowpjXsahgDlvr0Vgw2g/s200/DSC04844.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out the steam plumes!</td></tr>
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After leaving Yawatahama (I fell asleep on the ferry back, it was a very long day), we arrived in Beppu to spend the night at the Umine hotel in Beppu. Our relatives wanted us to try the onsen hot springs that Beppu is famous for, but worried that we would balk about getting naked in a public onsen. So instead, this hotel had a private onsen bath with an ocean view in our hotel room! The hot spring water is piped into an outdoor patio for private enjoyment without having to even leave your room.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48VYAZKE0WWVj_zdw8UJLFPT_7YNGP-Nb3hgvdX_uPloJ4Eln4GN8Bg9WdY_Cy9wX0Qejzr7iEycavHNXR-XX1Kiltvxav2aV4Ts3STw7T1l4Bh1RDu2LlpBd1fGjaSMfIMcTqylgqF8/s1600/IMG_9056.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48VYAZKE0WWVj_zdw8UJLFPT_7YNGP-Nb3hgvdX_uPloJ4Eln4GN8Bg9WdY_Cy9wX0Qejzr7iEycavHNXR-XX1Kiltvxav2aV4Ts3STw7T1l4Bh1RDu2LlpBd1fGjaSMfIMcTqylgqF8/s320/IMG_9056.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mother in her yukata checking out the view!</td></tr>
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This also was a secret bonus for me, as I have several tattoos, a no-no generally for public onsen. I had fretted about the onsen as soon as I heard we were going to Beppu as one of my tattoos is way too big for a cover up. <br />
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It was amazing to float in the hot spring water and hear the ocean waves outside, even more so since I was worried I would have to sit this experience out. They also supplied us with yukata and geta which we wore around the hotel in between soaks in the hot tub, and I was very pleased I could wear them around, as a plus-sized American girl I'm bigger than their average guest.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgPTalZWyCCKeUUDcepoE3hY_5aOVcoo7SegAPh62fYVHM8DX04v6K3jYN9E-wC7rAXo6SoHr_MGDIinAHP8t9it_tfC4C-_idS4Q8M0FPw70SpyHC_KakOE-Tv2xpF5XSnUYb2C-X5A/s1600/IMG_9054.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgPTalZWyCCKeUUDcepoE3hY_5aOVcoo7SegAPh62fYVHM8DX04v6K3jYN9E-wC7rAXo6SoHr_MGDIinAHP8t9it_tfC4C-_idS4Q8M0FPw70SpyHC_KakOE-Tv2xpF5XSnUYb2C-X5A/s200/IMG_9054.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zombie Miss Mochi just woke up</td></tr>
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After running around non-stop in Fukuoka and Yawatahama, this experience was heaven but we quickly fell asleep on the softest futons I've ever met. I was so exhausted I stumbled around like a zombie and my mother gleefully shot the photo displayed on the right. Even I have to look back and laugh at myself!<br />
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The next morning, we had an extravagant traditional Japanese breakfast. I amused my relatives by taking notes on it so I could be sure to blog about it later. It was the perfect Japanese ryokan vacation in miniature, with the onsen, the food, and the yukata/geta clothing. But soon enough, it was time to be on the road again!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgWBBO4naT7vk0T1ME0yYOPQFZQ-EDOaqFtdCTbqznXSoFM4F0d7dBC4sI_PWVNTcTfZgfKQ8AmJAa0H2LjD7n8DgwdCDjEMnn9xWHLF6vhJ3zN18jmoW5j9cNHWiTDC86yXFk9Jyr7k/s1600/DSC04832.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgWBBO4naT7vk0T1ME0yYOPQFZQ-EDOaqFtdCTbqznXSoFM4F0d7dBC4sI_PWVNTcTfZgfKQ8AmJAa0H2LjD7n8DgwdCDjEMnn9xWHLF6vhJ3zN18jmoW5j9cNHWiTDC86yXFk9Jyr7k/s320/DSC04832.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our breakfast</td></tr>
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On the way back to Fukuoka, we stopped by Yufuin. It was beautiful and pastoral and everything you'd want a little mountain resort to be. The first picture I shared above was right outside of the cafe we stopped at, and even the<i> ground</i> we walked on was gorgeous. We wandered around, taking pictures of the birds, the greenery, the cherry blossoms, and the streams. Some day I will come back and spend an entire vacation in Beppu and Yufuin!<br />
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Later, when we visited Tokyo, I was talking to a native Tokyoite who was jealous that we went to Beppu and Yufuin. He stated a lot of foreigners go on vacation to Tokyo, but the Japanese love to vacation in Beppu and Yufuin and he really wanted to go there.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyS4gDEBGfE2VpYSuzq50PLJRtZr95jfyd6c99y7f7qb757Y_EoW5AsLrsg-9U3RXNzRTeCDU1qdz9yuPpf56KtIYYwy5H_aJPidkiJ1OIa3nw_vF0iIDkmtDqxgStEXxrhb8SdTK3Hw/s1600/DSC04859.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyS4gDEBGfE2VpYSuzq50PLJRtZr95jfyd6c99y7f7qb757Y_EoW5AsLrsg-9U3RXNzRTeCDU1qdz9yuPpf56KtIYYwy5H_aJPidkiJ1OIa3nw_vF0iIDkmtDqxgStEXxrhb8SdTK3Hw/s320/DSC04859.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at this walkway in Yufuin! So pretty!</td></tr>
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Oita Prefecture is known for kabosu limes, which I was able to try and can vouch for their deliciousness. I wish we had the variety of citrus that Japan has here in America. Oita is also where shiitake mushroom cultivation began and they remain the largest producer of dried shiitake mushrooms. Yuzu jam is a favorite souvenir to bring back from Yufuin, so we made sure we got some as well! Some of the regional dishes: yoshino tori meshi, a rice dish mixed with burdock root and chicken, and dangojiru, a soup made with handmade thick wheat dumplings.<br />
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What will I be featuring from Beppu and Yufuin? A restaurant review and a recipe! Stay tuned or follow the links below:<br />
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<a href="http://missmochi.blogspot.com/2016/09/onsen-tamago.html">Onsen Tamago (<span style="font-weight: normal;"><span class="t_nihongo_kanji" lang="ja">温泉卵</span></span>) </a><br />
<a href="http://missmochi.blogspot.com/2016/09/tenjosajiki-cafe.html">Tenjosajiki Cafe</a>
<script data-pin-hover="true" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Miss Mochihttp://www.blogger.com/profile/12886058479812666785noreply@blogger.com0