tag:blogger.com,1999:blog-47402086860888361302024-03-05T03:57:32.761-08:00Bunny EatsI love food! I think and talk about food all day even when I'm asleep... I'm "Live to Eat" kind of person not "Eat to Live". I want to enjoy every food I eat. I ONLY get to eat approximately 93688 times before I die (I'm Japanese woman so my life expectancy is 85.56 years old x 365 days a year x 3 meals a day) so I have to choose the best thing to eat every day. I would not like to waste a space in my stomach with some tastes unworthy food.Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-4740208686088836130.post-19883276451665191332009-01-04T19:28:00.000-08:002009-01-04T22:39:46.656-08:00Osechi from Delica rf-1<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZL7sJ9khbDfRWQfu3nuggh2Ib-JUs9tJIbwa-ciaAHVRZYd7OsjFQxDjvc93hyphenhyphen3dWNL3HgHENNewTHltlI2V5Bpd4u4sxmzyWS06oq9JLA-ADjTGTxts5-AB8PT3gtZNdvVDcTM9ugpBM/s1600-h/3168294607_ab2cff7e95_o.jpg"><img id="BLOGGER_PHOTO_ID_5287646869806520370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZL7sJ9khbDfRWQfu3nuggh2Ib-JUs9tJIbwa-ciaAHVRZYd7OsjFQxDjvc93hyphenhyphen3dWNL3HgHENNewTHltlI2V5Bpd4u4sxmzyWS06oq9JLA-ADjTGTxts5-AB8PT3gtZNdvVDcTM9ugpBM/s320/3168294607_ab2cff7e95_o.jpg" border="0" /></a><br /><br /><div>I ordered <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Osechi</span> from <a href="http://www.delicarf1.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Delica</span></a> this year. I really like <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Delica</span>. It is one of the best Japanese <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">delicatessen</span> (<a href="http://www.youtube.com/watch?v=c53y2ZJSUA4">Osouzaiya </a>/ <a href="http://www.japanwelcomesyou.com/cssweb/display.cfm?sid=1251">Depachika</a>) outside of Japan.</div><br /><div></div><div>I think almost all Japanese people who live in Japan eat some sort of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Osechi</span> for the new year celebration. (FYI We celebrate January 1st / western new year's day).<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Osechi</span> consists of many <a href="http://en.wikipedia.org/wiki/Osechi">good luck dishes</a>. New Year celebration is one of the biggest holiday of the year in Japan. <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Osechi</span> dishes are prepared before new year's day and eaten 1st through 3rd of January (Called <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Sanganichi</span>) so that women do not have to cook and can enjoy the celebration with family and guests. All the dishes are displayed in beautiful lacquered boxes and consumed cold. They are prepared to last at least 3 days by either braised, salted, pickled, candied or dried. We usually visit family and friends and eat <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Osechi</span> at different houses for the 3 days. Each region and family have different variation for their <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Osechi</span>. The restaurants, schools, stores, and almost all other stores are also closed for the first 3 days (it is changing now 10 years ago or so and some store stay open through the new year). </div><div></div><div>This years <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Osechi</span> at <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Delica</span> was $300 ($50 discount if you bring back the lacquer box from previous year). </div><div></div><div></div><div></div><div></div><div></div><div></div><div><img id="BLOGGER_PHOTO_ID_5287647132007356818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaFmxKpuEW1_8HYMJZb94AwK7m0e7ZObUMRXBdhOEGkoj1YtmhOPocCzED_8kVCocEPnkwIRj8NK6K1yV8Fg6lBdaxlyVaxgZh4TZ7H8DypueFwZ0V648ZpEE4nJYc8DrHOYn7mgM4Ipx/s320/3169126806_4a9e01ceec_o.jpg" border="0" /></div><div></div><div></div><div></div><div>The menu included: </div><div></div><div>1st Tier:<br /></div><div></div><div></div><div>1. Seasoned Prawns - Tasted like Preservative or chemical... May be farm raised imported shrimp?<br />2. Rolled Kobe style beef with Burdock - I liked the tasty crunchy burdock but Kobe style beef was too fat to be eaten cold.<br />3. Roast Beef - It was tender and nicely cooked medium well. I think it could use little more seasoning and should have been sliced thinner.<br />4. Smoked Salmon with <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Fromage</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Blanc</span> - Tasted <span class="blsp-spelling-error" id="SPELLING_ERROR_14">ok</span> but it's NOT <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Osechi</span>!<br />5. Slow-Cooked Abalone - Nice flavor and nice texture beautify presented in the Abalone shell<br />6. Marinated Herring Roe - It was <span class="blsp-spelling-error" id="SPELLING_ERROR_16">beautifuly</span> prepared without any membrane but tasted bitter and I didn't eat them. When you prepare herring roe, you have to be careful not to over soak them. If you take away too much salt from the roe, it become bitter and uneatable.<br />7. <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Kombu</span> Cured Sea Bream (<span class="blsp-spelling-error" id="SPELLING_ERROR_18">Tai</span>) - Tasted elegant. The <span class="blsp-spelling-error" id="SPELLING_ERROR_19">tast</span> of <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Kombu</span> came through.<br />8. Roasted Duck Breast - Perfectly salted. Tender and not too fatty.<br />9. Salted Olives with Cheese - It is NOT <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Osechi</span> and made everything in the box smell like olives. PLEASE DO NOT PUT OLIVES in <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Osech</span> next year!<br /></div><div></div><div></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5287647322583836946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyTMEa3l77j9WjHv16SwuLW1PLy4NKsbKAvEFeiVxjpyf_VwmXkE4yCjxkVrOEAzNA8X3G2bEq-eL5YpPQVhHmtqgPaxX9XIouZ8ynhpyRluSAIBNNwTZ5G4UHMG_SrVLzlTZ7bt7hdTb/s320/3169128244_6fd1f9e78e_o.jpg" border="0" /><br /><br /><br /><br />Second Tier:<br /><br />10. Pickled <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Daikon</span> and Carrot with <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Dungeness</span> Crab - I think they shouldn't have put Crab in <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Namasu</span> (Picked <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Daikon</span> /Carrot). Crab is not traditional and didn't go well with the dish. Also, crabs had cartridges in them... The vegetable tasted the way they suppose to be. Sweet sour and good.<br />11. Braised Burdock Root with sesame - <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Kansai</span> style vinegary burdock.<br />12. Caramelized Dried Anchovy with Pine Nuts - I never liked this dish as I grow up but I was pleasantly surprised I liked them for the first time. It was nutty and not too sweet.<br />13. Sweet Black Beans - Perfectly cooked plump and shiny beautiful large beans. I could tell they used high quality "<span class="blsp-spelling-error" id="SPELLING_ERROR_28">Tanba</span>" beans from Japan.<br />14. Mashed Sweet Potato with Chestnuts - One of the best <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Kurikinton</span> I ever had. Not too sweet. I could taste wonderful character of Japanese sweet potatoes.<br />15. Pickled Chrysanthemum Shaped Radish - Very beautiful and refreshing<br />16. <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Karasumi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_31">Bottarga</span> (Salted dried Mullet roe) - Thinly sliced high quality Mullet roe. Very tasty reminds me of aged (24month+) Gouda.<br /><br /><br /><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5287647705966787698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxr9PrKDhAoY19f_jrmJK4mid2_4ByH4gAZg-MdK5txhI7Mox2cI3xFFykD3XHQxgkImhsswsogoramstuQTtLmDH_cvDZ9mo9eH4z1Pqs8KMpRsIYIv3cupybubouVxvLAdY3aavNuNU/s320/3169129524_476cf98ff2_o.jpg" border="0" /><br /><br /><br />Third Tier:<br />17. Braised <span class="blsp-spelling-error" id="SPELLING_ERROR_32">Shitake</span> Mushroom Taro, Bamboo Shoot, Carrot, Lotus root, <span class="blsp-spelling-error" id="SPELLING_ERROR_33">Konnyaku</span> and Green Peas - I loved every bite. Perfectly cooked in light Japanese fish broth. Only thing was Lotus root was little overcooked..<br />18. Baked Omelet with Shrimp Puree - Nice light texture with hint of shrimp flavor. I ate it with soy sauce and <span class="blsp-spelling-error" id="SPELLING_ERROR_34">wasabi</span>.<br />19. Black Cod w/ Sweet <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Miso</span> - Tasted very good cold. Black Cod was fatty in good way<br />20. Minced and Roasted Chicken with <span class="blsp-spelling-error" id="SPELLING_ERROR_36">Saikyo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_37">Miso</span> Topped with White Sesame. It was good but I think they put too much chicken fat in it. May be needed little more saltiness too.<br />21. Rolled <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Kombu</span> - nicely cooked soft and tender high quality <span class="blsp-spelling-error" id="SPELLING_ERROR_39">kombu</span><br /><br />Overall, I was very pleased with <span class="blsp-spelling-error" id="SPELLING_ERROR_40">Delica's</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_41">osechi</span>. I had low expectation since I never had a great store-bought <span class="blsp-spelling-error" id="SPELLING_ERROR_42">Osechi</span> before even in Japan. Except a few dishes I mentioned above, everything tasted great. I also liked the fact they did not use too much sugar in their cooking (In Tokyo where I grow up, <span class="blsp-spelling-error" id="SPELLING_ERROR_43">Ochechi</span> have "<span class="blsp-spelling-error" id="SPELLING_ERROR_44">Amakara</span>" sweet and salty seasoning which I do not like...) I think their seasoning style is <span class="blsp-spelling-error" id="SPELLING_ERROR_45">Kansai</span> (western Japan) style. I will buy their <span class="blsp-spelling-error" id="SPELLING_ERROR_46">Osechi</span> again if I'm in the US next year for the New Year.<br /><br /><br />Delica rf-1<br />1 Ferry Building, Shop 45<br />San Francisco, CA 94111<br />(415) 834-0344Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com3tag:blogger.com,1999:blog-4740208686088836130.post-6837891172916973252009-01-04T15:01:00.000-08:002009-01-04T20:32:13.274-08:00Ozoni<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElZNNtOVCOUIaUD0bqizvrlsYU36LPkucePU-JzXPfYQmrGN0GxSu8eT6LLmdEZlY3QTJOWmaqjUdPBdlq4pYyeQSyws2Oj8qiDTuK-QMsjzQPjkaTWErV6Q8NCDsErbwb6ik3OBGTg36/s1600-h/3169026210_17e0165591_o.jpg"><img id="BLOGGER_PHOTO_ID_5287658997775344818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElZNNtOVCOUIaUD0bqizvrlsYU36LPkucePU-JzXPfYQmrGN0GxSu8eT6LLmdEZlY3QTJOWmaqjUdPBdlq4pYyeQSyws2Oj8qiDTuK-QMsjzQPjkaTWErV6Q8NCDsErbwb6ik3OBGTg36/s400/3169026210_17e0165591_o.jpg" border="0" /></a><br /><br /><div>Addition to the Osechi I bought from Delica rf-1, I made Ozoni.<br /></div><div>Ozoni is a brothy dish with mochi (sticky rice cake) and a major part of Osech which almost all Japanese people who live in Japan eats in the morning of January 1st. </div><br /><div></div><div>Each region make different kind of broth with (Shio / Salt, white Miso, Red Miso, or Soy sauce). The contents are different by region too. With seafood or with chicken? Round moch or rectangular moch?</div><div></div><br /><div>My mom's recipe is Tokyo style. </div><br /><div></div><br /><div align="center"><strong>Chie's Ozoni</strong> (Tokyo style) consists:</div><div align="center"></div><br /><div align="center">1 /3 Chicken broth and 2/3Bonito broth </div><br /><div align="center"></div><div align="center">Soy Sauce</div><div align="center"></div><br /><div align="center">Komatsuna (similar to spinach but more texture)</div><div align="center"></div><br /><div align="center">Chiken leg pieces (No bone, no skin, and no fat)</div><div align="center"></div><br /><div align="center">Kamaboko slices (Fish cake - preferably Tai no kamaboko)</div><div align="center"></div><br /><div align="center">Daikon slices</div><br /><div align="center"></div><br /><div align="center">Rectangular Mochi</div><div align="center"></div><br /><div align="center">Mitsuba (for topping)</div><br /><br /><br /><br /><br /><div align="center"></div><br /><br /><div align="center"></div><img id="BLOGGER_PHOTO_ID_5287660580487513282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9IEVfTw8lVK0DK5HvwcoiDzhuFqOnRJzna0kY6fn6UXdhAFSjvpfWZt2gphASDR5tQd7lWTB7zV5m3kmp0NKDLw_z-tb26C9MUrMYYIyLHzsL721BobwU1L4PTwnxCbRIfb1fcLYaq8T/s320/3168149615_1ac920d73c_o.jpg" border="0" /><br /><br /><div align="center"></div><br /><br /><div align="left">It is also my family tradition to make Japanese style roast beef (we eat it with Japanese yellow mustard) for the New Year celebration every year.</div>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-45078850540184857912008-12-28T21:27:00.001-08:002008-12-28T22:07:57.796-08:00Main stream Kobe Beef<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7XKB9m5UkxS7ash5eNFa8qJpSp9C3fsDtqEqrCc7SBZ0kLCDVnYvTIYFe9h42r_BcLmtrpus64c1Ggyiu8ipLnDNOEtpXiJMaGA1frEFwGoTgu93AJ7tg6xuhsZMwMmRYawo178gNeDb/s1600-h/369614.jpg"><img id="BLOGGER_PHOTO_ID_5285088489717682482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7XKB9m5UkxS7ash5eNFa8qJpSp9C3fsDtqEqrCc7SBZ0kLCDVnYvTIYFe9h42r_BcLmtrpus64c1Ggyiu8ipLnDNOEtpXiJMaGA1frEFwGoTgu93AJ7tg6xuhsZMwMmRYawo178gNeDb/s320/369614.jpg" border="0" /></a><br /><br /><div>My friend sent me a link for <a href="http://http//www.costco.com/Browse/Product.aspx?Prodid=11329497&cm_mmc=BCEmail_371-_-FOCUS-_-12-_-JapaneseKobeBeef">Cosco Wagyu </a>beef. I was doubtful it is a real Wagyu from Japan until I read the link. It seam to be real Japanese even though they do not specify which variety / brand (i.e. Kobe Matsuzaka etc). As I mentioned before, There is about 139 Wagyu variety across Japan (concentrated in southern Japan).</div><br /><div></div><br /><br /><br /><div>They state "100% authentic Wagyu of the highest grade possible" A-5 in their description. </div><div><a href="https://www.adirectfoods.com/shop/whats_wagyu">A-5 </a>is the best ranking for Wagyu. Priced at $2299.99 for 15LB ($153.33 per pound) they are priced reasonably.</div><br /><div></div><div>I was not a big fan of Cosco but I may have to revisit...</div><br /><br /><br /><div></div><br /><br /><br /><div></div>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-21274828495453182502008-11-09T15:01:00.000-08:002008-12-28T22:09:23.830-08:00"Brand" "Breed" for Eggs<div align="center"></div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjTNy62qa4lnwQzGvWiu_0JCkXGnoRzdCiPZbVRRby9TPUwXX6siAcalGhtTB-ryypYngyXNfyLA5uTGHWfdUUYxlkfhTYoCyCIvz12BpeHwfNR4efM-wEruEX6wVE4NW69y4tWCckTdl/s1600-h/CIMG6879.JPG"><img id="BLOGGER_PHOTO_ID_5272014853496563314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjTNy62qa4lnwQzGvWiu_0JCkXGnoRzdCiPZbVRRby9TPUwXX6siAcalGhtTB-ryypYngyXNfyLA5uTGHWfdUUYxlkfhTYoCyCIvz12BpeHwfNR4efM-wEruEX6wVE4NW69y4tWCckTdl/s400/CIMG6879.JPG" border="0" /></a><br /><div align="left">Ok. Now people care about different Brand name for Meats such as Kobe beef, Matsuzaka beef, Angus beef, Hereford beef and Kurobuta pork.<br /><br /></div><div align="left">How about different breed of chicken eggs? Japanese people care about "brand" name for chickens and eggs. Some eggs like <a href="http://www.gene.affrc.go.jp/animal/chicken/ukokkei-to_e.html">Ukokkei</a> can costs more than $10 each. </div><br />Me personally I do not eat any "<a href="http://www.eggindustry.com/?gclid=COeL8IWh6ZYCFQkiagodTSKAOA">Factory Eggs</a>" which come from chickens living in small cages fed vitamins and antibiotics. I think the eggs come from healthy chicken laid naturally tastes so much better.<br /><br />I consider a good egg suppose to have :<br /><br />1. Strong shell<br />2. Bouncy yokes (I prefer dark yellow / orange colored yokes)<br />3. Rich almost oily york flavor<br />4. Thick dense whit<br />5. Mild or no chicken smell<br /></div><br /><span style="font-size:0;"><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sSI4thVANeU4C1KkIXerB0bBLcsj1gG4FHLdZV1r6opEnM9nSj9CkJYAZQU_vk5LVb901jsqF-kbv3ld-VVBtdjh0yzzv6_lvOWYidUj0aZEA0AmMik4LWtwiG-i6onNiLRionBm_yut/s1600-h/CIMG6896.JPG"><img id="BLOGGER_PHOTO_ID_5272015990437904338" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sSI4thVANeU4C1KkIXerB0bBLcsj1gG4FHLdZV1r6opEnM9nSj9CkJYAZQU_vk5LVb901jsqF-kbv3ld-VVBtdjh0yzzv6_lvOWYidUj0aZEA0AmMik4LWtwiG-i6onNiLRionBm_yut/s200/CIMG6896.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1ISUf1PMNwEWbPiAdKJW0W3cFrChzjOMS-KmZlaBxtfirUNy-qzQmMG2Y1Z9Kmohw8g7bL5cgGst8vUy-RfjEaKhI8-bpQuhTQOtcVv170gOQjueszBFgYCUejs5qdB60SlzuNZ4cKTp/s1600-h/CIMG6897.JPG"><img id="BLOGGER_PHOTO_ID_5272015731656006706" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1ISUf1PMNwEWbPiAdKJW0W3cFrChzjOMS-KmZlaBxtfirUNy-qzQmMG2Y1Z9Kmohw8g7bL5cgGst8vUy-RfjEaKhI8-bpQuhTQOtcVv170gOQjueszBFgYCUejs5qdB60SlzuNZ4cKTp/s200/CIMG6897.JPG" border="0" /></a></div></span><br /><div align="left"><br /><br /><br /><br /><br /><br /><br /><br /></div><div align="center"> </div><div align="center">...Araucana Egg</div><br />I was very very very happy to find 3 varieties of fresh organic free range chicken eggs from local farmer's market (see the top picture)<br /><div align="left"></div><div align="left"></div><div align="center"></div><div align="left"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DH55WRzFvGjKpLj7ZN2mGE6az2eefwIpPVIZP3x27DprA9QNXS06w-AKKt6Wg5fq69T_-pyckLK6XkEzQycpj6lfjZ89yWCapWm0wuAJMfq23sEEwzNR4h-0BbmzZGrrAVnUNsPN8Zyp/s1600-h/CIMG6877.JPG"><img id="BLOGGER_PHOTO_ID_5272015214131085234" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DH55WRzFvGjKpLj7ZN2mGE6az2eefwIpPVIZP3x27DprA9QNXS06w-AKKt6Wg5fq69T_-pyckLK6XkEzQycpj6lfjZ89yWCapWm0wuAJMfq23sEEwzNR4h-0BbmzZGrrAVnUNsPN8Zyp/s200/CIMG6877.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Beautiful and tasty Green-Blue <a href="http://www.araucana.net/">Araucana</a> egg<br /></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"><br /><br /></div><img id="BLOGGER_PHOTO_ID_5272016127277803522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHMls8UFrfbrbo33RtuiByjk1wFDaYeJv9QQRFIP3CEkZoCfqnYwlTHGK3P6aCe8l5WjvhJM9KipsYISocBrflOGZfbxdEtQh6raJ45U7QfOqyXPFLq91unywa2h9GN6QkDV_pS1ZSRPA/s320/1227391558690%5B1%5D.jpg" border="0" /> <p align="center">One of my favorite way to eat egg is Japanese <a href="http://www.youtube.com/watch?v=iXB2K2DeaSE">OmuRice</a> (Omelet Rice)<br /><br /></p><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5272016374578959826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYWo7doS3pAna9jCKJaDIs2NVSByWkrm0_gQlAlhLZhEBuUR4qm3I03Y0G3LBMNfb4CD0g04NtrS810NBT9x3ZroAW-53oASXyoz97n5bVwWL9Dd44gzLS-VIrlNEVrBRoeL2YO70ieVy/s320/CIMG6903.JPG" border="0" /> <p align="center">I also love <a href="http://japanesefood.about.com/od/egg/r/onsentamago.htm">OnsenTamago</a> (slow cooked egg) with Chive <a href="http://en.wikipedia.org/wiki/Natto">Natto</a> (fermented soy bean) Rice with Dash Shoyu<br /><br /></p>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-12262085968115690272008-05-26T19:32:00.000-07:002008-10-05T20:09:48.037-07:00Japanese Butcher / Wagyu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NquQ68Te7QRfCA-vkVx5lgyo3JVGgvcemdLqWbTXQHNOAORJzRvLRvJAXemK6BdcCePlcshYSTr1m0GNJxgorBAW3hDc_bo0SgxtdJtEksjlgSqKEkz5A8QTuX13BCvg2kFJ0cxqhhBs/s1600-h/Meat+Shop+05-08.bmp"><img id="BLOGGER_PHOTO_ID_5253866389639420386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NquQ68Te7QRfCA-vkVx5lgyo3JVGgvcemdLqWbTXQHNOAORJzRvLRvJAXemK6BdcCePlcshYSTr1m0GNJxgorBAW3hDc_bo0SgxtdJtEksjlgSqKEkz5A8QTuX13BCvg2kFJ0cxqhhBs/s400/Meat+Shop+05-08.bmp" border="0" /></a><br /><br /><div></div><br /><div></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVH_RnsnOVwTJxPgkbVATGmjbhr_3F5ZTfYYtiIDJzOiUGBoOZWeMnAZ7l9taH1asf5Ve2LlOIw3RrzNUOuI-oocgCiiF-BdrCtBdD2O8lS1zNv_zpocDONlGFxM0T7JSlvBVBFTzdanH/s1600-h/Beef+from+Market+05-08+2.jpg"><img id="BLOGGER_PHOTO_ID_5253865276902481714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVH_RnsnOVwTJxPgkbVATGmjbhr_3F5ZTfYYtiIDJzOiUGBoOZWeMnAZ7l9taH1asf5Ve2LlOIw3RrzNUOuI-oocgCiiF-BdrCtBdD2O8lS1zNv_zpocDONlGFxM0T7JSlvBVBFTzdanH/s320/Beef+from+Market+05-08+2.jpg" border="0" /></a><br /><div>Perfect Marbling of Fat</div><br /><div></div><br /><div></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh047EH3cFCDPx0kDq0ozT-DxF_C-qsXDnHbltzvknOOhsyKqjcy9ZhDvpwJD8pEwJOdZmj2F2rwlDDc42NrvEGvSQQ4eYY97wpA7QPJIVqqASE4b78cqqP4bF223cqNErbZGUpfy98KsrV/s1600-h/Beef+from+Market+05-08+1.jpg"><img id="BLOGGER_PHOTO_ID_5253863823863754818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh047EH3cFCDPx0kDq0ozT-DxF_C-qsXDnHbltzvknOOhsyKqjcy9ZhDvpwJD8pEwJOdZmj2F2rwlDDc42NrvEGvSQQ4eYY97wpA7QPJIVqqASE4b78cqqP4bF223cqNErbZGUpfy98KsrV/s200/Beef+from+Market+05-08+1.jpg" border="0" /></a> </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFSE_9uIHN5i7vXzDJ5Onz0QfSxh8VH9YGNq_c-v_UwVlowPDMBgFwhTuBo5DUanJiY6Zr0nJ5v3dIwaGtmDWUDZ7nlTolHIjpBdc5nHriLZHkMRlTmjHXrayltj3mu7cQbxvhbTsvzTL/s1600-h/Beef+from+Market+05-08+3.jpg"></a></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><div></div><div></div><div><br /></div><div>Wagyu Rib eye stake from Gunma Japan .</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QKS7MdYK15KQsTmZYhsRFZXTaYl3nPYZiitJUu-Fbqj0VTOFLuYbC9rNAVXEhc3NNkxfgEeZZ3JcegP5k5HvVDxR0fzld5FX2Iurrgvnlljhzl1M7Nt-7zo2zD2kaxA5i4YlsQ5yKlzB/s1600-h/Beef+from+Market+05-08+3.jpg"></a></div><div></div><div></div><div>890 yen per 100g - much cheaper than in US</div></div><br /><div><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QKS7MdYK15KQsTmZYhsRFZXTaYl3nPYZiitJUu-Fbqj0VTOFLuYbC9rNAVXEhc3NNkxfgEeZZ3JcegP5k5HvVDxR0fzld5FX2Iurrgvnlljhzl1M7Nt-7zo2zD2kaxA5i4YlsQ5yKlzB/s1600-h/Beef+from+Market+05-08+3.jpg"><img id="BLOGGER_PHOTO_ID_5253871549242974450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QKS7MdYK15KQsTmZYhsRFZXTaYl3nPYZiitJUu-Fbqj0VTOFLuYbC9rNAVXEhc3NNkxfgEeZZ3JcegP5k5HvVDxR0fzld5FX2Iurrgvnlljhzl1M7Nt-7zo2zD2kaxA5i4YlsQ5yKlzB/s200/Beef+from+Market+05-08+3.jpg" border="0" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFSE_9uIHN5i7vXzDJ5Onz0QfSxh8VH9YGNq_c-v_UwVlowPDMBgFwhTuBo5DUanJiY6Zr0nJ5v3dIwaGtmDWUDZ7nlTolHIjpBdc5nHriLZHkMRlTmjHXrayltj3mu7cQbxvhbTsvzTL/s1600-h/Beef+from+Market+05-08+3.jpg"></a></div></div></div>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com2tag:blogger.com,1999:blog-4740208686088836130.post-41990465570977786342008-05-15T15:53:00.000-07:002008-10-10T19:40:17.168-07:00Kejserens nye klæder (Emperor's new clothes)<a href="http://www.yelp.com/biz/alinea-chicago#hrid:Xe0vUmrfWeSSDcLHssbLYA">Alinea </a><br /><div><div><div><div><div><div><div></div><div><br /></div><div>1723 N Halsted St</div><div>Chicago, IL 60614</div><div>(312) 867-0110<br /><br /></div><div><br />The restaurant remind me of Kejserens nye klder (Emperor's new clothes)I was very excited to dine at Alinea but I was extremely disappointed...It was one of the worst dining experience I ever had. I cannot express how awful it was in words but I'll try... </div><div></div></div><div><br /></div><div>1. The restaurant suggests formal attire (Jacket / no jeans) however their atmosphere did not match the dress requirements. It was very casual in a bad way. When the hostess took us to our table, I asked her if we were at a waiting room / cocktail room before getting moved to the main dining room, but it was our actual table to experience our Tour - 24 courses. I also noticed that because of the way the tables were set up and bad ventilation, I could smell everyone else's food in the dining room. </div><div><br /></div><div>2. The chef added emphasized elements of scents to some of the dishes which were overpowering and not well composed. For example, he put a full branch of mint in an outer bowl of a dish and the server poured hot water on top of it at the table side. </div><div><br /></div><div></div><img id="BLOGGER_PHOTO_ID_5253738750388913986" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhdXVRt6NeFjW7IvSrDvPwou4E4QaUrngTF9EtZqG8nC3aoV24KduO8iXZTWgQB-LmjLdtrZss1goFZoc-VQjjHe9-yz54cfCcCiMNJTk01sQx6vLZsfFqnlqxr_VRl7Ou9OgpbTBJl7y/s320/2563440725_9b051ee0a4_o.jpg" border="0" /><br /><div>The mint scent was so strong and overwhelming that it not only destroyed the great soup but also lingered through the next 3 courses served. I could also smell the mint every time someone else in the room received the dish. I could smell the mint before the hot water was poured, I do not understand why he wanted such a strong sent with a dish. I saw the chef Grant Achatz speaking about importance of scent on video. (<a onclick="externalLinks(this);" href="http://videos.howstuff/" rel="nofollow">http://videos.howstuff/</a>)<br /></div><br /><div></div><br /><div>3. The chef put more effort to create a dish which is "different" than "great tasting". Yes some of the dishes such as Ice Fish were beautifully presented, but flavor composition and balance did not follow the beauty. </div><div></div><div></div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbmRvhpVTrjRKdvyKsFIdQO6KXe2u8dTWD9IWRZu1I8BVuUtckaMauu_XRU89TyuHdAMs4DoAsGwDImoxU6TEsLig5oaPTDwFCr_taoqrrKWaAr_h0cm2BWlOApJwMo1ezpBLtxCnbVTQ/s1600-h/2564257234_633bb558c8_o.jpg"><img id="BLOGGER_PHOTO_ID_5253745520566667042" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbmRvhpVTrjRKdvyKsFIdQO6KXe2u8dTWD9IWRZu1I8BVuUtckaMauu_XRU89TyuHdAMs4DoAsGwDImoxU6TEsLig5oaPTDwFCr_taoqrrKWaAr_h0cm2BWlOApJwMo1ezpBLtxCnbVTQ/s200/2564257234_633bb558c8_o.jpg" border="0" /></a> </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pUqaBKl7UGlIW3FR84W4ZlnbtlpX8sjMNP9-Dxz-EU4yhYErZaDMcjOOaX5eVn9HCI_hwDbls8SwCHGsPpxsMP1mEVkevBCKDozSRXNALg3cxE-gGAukqzc2KHWXd-HULFDa43VGqRtw/s1600-h/2563430583_6d92d322b8_o.jpg"><img id="BLOGGER_PHOTO_ID_5253747022010955874" style="margin: 0px 0px 10px 10px; float: right;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pUqaBKl7UGlIW3FR84W4ZlnbtlpX8sjMNP9-Dxz-EU4yhYErZaDMcjOOaX5eVn9HCI_hwDbls8SwCHGsPpxsMP1mEVkevBCKDozSRXNALg3cxE-gGAukqzc2KHWXd-HULFDa43VGqRtw/s200/2563430583_6d92d322b8_o.jpg" border="0" /></a><br /><br /><br /><br /></div><div></div><div><br /><br /><br /></div><div></div><div><br /><br /><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div>I believe importance of proportion and balance of ingredients comes before plate presentation. In this dish a lot of mayonnaise was used as glue to make the dried fish stand up. </div><div></div><div><br /><br /><br /></div><div><img id="BLOGGER_PHOTO_ID_5253746063102166322" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYX9Cazu2C_lHfvJQT_KkW_xwFI1v-liu9RdKN8EmX_iKRaYy7dBk-f8knYx7BrCZOuwWyvAPO8yNAAESsSbNuCIqK2G4h0bLGj3IiT40g_rD_FMw9yvJ8bygeQzGBUbaFDSch-WUueWFq/s320/2563433365_e49b603193_o.jpg" border="0" /></div><div><br /></div><div>The Mayonnaise's rich taste was so overpowering that it killed other taste components of the dish. </div><div><br /></div><div></div><div><br /></div><div>Also for the wagyu dish, a thinly sliced (shabushabu thickness) beef was frozen by liquid nitrogen then hung on a wire until defrosted and cooked on top of the warm black truffle / potato. </div><div><br /></div><div></div><div><br /><br /></div><img id="BLOGGER_PHOTO_ID_5253747919301495170" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1qwGtjSTlBFytnctn_JoAN0tbI5HotMTiGnWepT-dnni3-AQQ9wbSC98adG_F6GBzMtnzkFKUpnw50Y4G8moWOOG3A67tiVBdcMEwYlS2NNQvz01qyjbEgO-Ri0lD8Z9PfGQzsAJ7aIy/s320/2563441331_2829f154a0_o.jpg" border="0" /><br /><div></div><br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5253748462575164018" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BOw584ywWT1z3S7mJ0fokQoZ9M7M61wE5gv__gngQ8kxNjPBSGO8T5t5VuZFh88uyN_U4VCEkIbVo7eWIilNPp7b0RFIWhcydYRd9_ETUg_2vEe0j3sB8XfhVK3gQoegw8Xy72OOBox7/s320/2564266500_4aefab2ea5_o.jpg" border="0" /><br /><br /><div>I asked our server that other than the appearance, what does freezing the beef add to this dish. He said it was just a presentation for us to enjoy watching the beautiful beef melt and change appearance... Freezing meat usually let moisture out of the cells thus make beef dehydrated. I cannot see any good reason to freeze wonderful wagyu beef for just appearance... </div><br /><div></div><div></div><div></div><div></div><br /><div>4. Some dishes such as Bacon which was hanging on a wire were inedible. I understand why the chef coated bacon by butterscotch for this dish. Fattiness and saltiness DO go with sweetness (same idea as fois gras with fruit compote, duck confit with balsamic reduction, or honey baked ham...) but the balance is the key.. This dish was overly sweet and fatty, it was inedible.</div><div></div><br /><div></div><br /><div>5. Some of the guests were unacceptably loud and obnoxious. They were talking to us and other guests over other tables. We were minding our own business, but few other guests were drunk and yelled at us inappropriately several times. For example, our server presented a skewered dish served on a freestanding wire and told us to eat it without using hands. The male guests on the next table shouted "I wanna see you eat it" (eating it with our mouth wide open without using hands / resembling a sexual act). </div><br /><div></div><img id="BLOGGER_PHOTO_ID_5253749003710092402" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPcGgVfFEGM47XLbenkesX0E9fODoq1VzNSzGlAHUr65fCTBVhnWxPmJEUId68QkklLTBe2GARf1jA5qMmlqFGhyG2POGhjEKzocRnA91C7a_8SXY7OQZ74gYPRjZxCDjHWDX8DJfCql6/s200/2563440063_4eb4cef24b_o.jpg" border="0" /> <div></div><div></div></div><div>The dining environment was extremely uncomfortable so I asked our server if it was always same at the restaurant where the entire guests talk to each other. His answer was "our guest enjoy lively atmosphere and even Wolfgang Pack is eating with us tonight." The guests kept talking to each other over our table during whole dinner. I enjoyed neither the food nor the atmosphere. We told our servers to stop bringing last few courses. We left the restaurant without eating last 3 courses, paid for the entire "Tour", left over 15% tip and went out of the restaurant. </div><div> </div><div>.</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>To be objective,</div><div></div><div></div><ul><li>Visual presentation: 4.3 / 5 points</li><li>Innovativeness of dishes 5 / 5 points</li><li>Quality of ingredients 4.2 / 5 points</li><li>Scent 1 / 5 points</li><li>Taste of each component in a dish 2.8 / 5 points</li><li>Composition of flavor for the each dish 1.5 / 5 points</li><li>Flow of the courses 2 / 5 points</li><li>Wine (independently from food) 5 / 5 points</li><li>Wine choices (paired with each dishes) 3.2 / 5 points</li><li>Server's knowledge of food and wine) 3.9 / 5 points</li><li>Service (servers' customer service skills) 1.8 / 5 points</li><li>Atmosphere 1.4 / 5 points</li></ul><p></p><div></div><div></div><div></div><div></div><div></div><div></div><div>Bottom line, I will not dine at Alinea even though they were at $40 per person (at 1/10 of the price point).</div></div></div></div>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-47713827671288834912008-04-01T16:38:00.000-07:002008-04-01T16:53:47.751-07:00What is Caviar?Caviar = Fish egg? I don't think so.<br /><br /><br />I found interesting definitions:<br /><br /><br />"What is Caviar?<br />Biologically, caviar is the unfertilized eggs of fish. Roe is fertilized.<br />The FDA defines roe as unsalted fish eggs and caviar as salted fish eggs. <br />French law states: if the name simply says caviar, it's from sturgeon, caviar from other fish must list the species name, such as "salmon caviar."<br />In Russia, black caviar is from sturgeon, red is from salmon. In much of northern Europe, black caviar is died lumpfish or whitefish." (<a href="http://www.littlepearl.com/about.html">The Little Pearl</a>)<br /><br />"Caviar is the processed, salted <a title="Roe" href="http://en.wikipedia.org/wiki/Roe">roe</a> of certain species of <a title="Fish" href="http://en.wikipedia.org/wiki/Fish">fish</a>, most notably the <a title="Sturgeon" href="http://en.wikipedia.org/wiki/Sturgeon">sturgeon</a>." (<a href="http://en.wikipedia.org/wiki/Caviar">Wikipedia</a>)<br /><br />My understanding was same as the one for the French law. If it's not specified, it better be sturgeon.Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-46002544723239466702008-03-06T13:12:00.000-08:002008-03-06T13:55:50.691-08:00Buying Wagyu / Kobe beefI found two butchers in San Francisco that sells <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">real</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Wagyu</span> /American Kobe beef.<br /><br />I was little <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">disappointed</span> that both of the butchers did not know exact definition of Kobe and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Wagyu</span> beef, I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">wish</span> the butchers study little more about the back ground of the meat they carry.<br /><br /><br /><span style="font-size:130%;"><strong>Bryan's Quality Meats</strong></span><br />3473 California St, San Francisco, CA 94118<br />Phone: (415) 752-3430<br /><br />I was very happy to see that Bryan's carry REAL <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Wagyu</span> from Japan.<br /><br />As of 3/06/08 Prices are:<br /><br />Real <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Wagyu</span> from Japan Rib eye $100 / LB<br />Real <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Wagyu</span> from Japan Fillet $100/ LB<br />(I don't know why they are same price... Fillet always cost more in Japan too)<br /><br />American (Californian) <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Wagyu</span> Rib eye $39 /LB<br />American (Californian) <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Wagyu</span> Ground $9.99 / LB<br /><span style="font-size:130%;"><strong></strong></span><br /><span style="font-size:130%;"><strong></strong></span><br /><span style="font-size:130%;"><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Antonelli's</span> Meat Fish & Poultry<br /></strong></span>3585 California Street, San Francisco, CA 94118<br />Phone: (415) 752-7413<br /><br />They have Snake River America Kobe style beef which is not 100% K<span class="blsp-spelling-error" id="SPELLING_ERROR_11">obe</span> beef cattle nor from Japan, but taste great as a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">hamburger</span>. It has very nice beef juice flavor with depth. The fat doesn't linger in your mouth.<br /><br />As of 3/06/08 Prices are<br />Ground shoulder $9.90/LB<br />NY Stake $54.99 /LB<br />Fillet $79.99Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-88681419642467826512008-01-30T14:10:00.000-08:002008-12-09T08:53:04.922-08:00Myth Chef O'BrienAfter finding out Chef Sean O'Brien is leaving Myth, I had to get to Myth before his departure.<br />I really liked Myth. I liked their cozy but modern decor. I liked food which was complex yet simple.<br /><br />I had:<br /><br />1. Point Reys Oysters Marinated in Cilantro and Lime with Yuzu Tobiko - Great combination of flavors and textures. I am not a big fan of cilantro but it was not over powering the dish. The acidity of the lime gave the dish a refreshing finish. The sweetness of tobico enhanced the sweetness of the oysters. The crunchy texture and aroma of yuzu gave interesting contrast to this dish.<br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5161426837328271362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrR4sSzZuT0Z_E189lPcIWaOLVL43pgIc9YR8bWKDv9oxM5CgwPdE3iRQlVQ030Vn6q7wL6iCG-uqJoolY78XTfdPPDu6JMpRIx8hmjxwGWatyYVlG1jBk1Lq2qnTciyRBvINedE5pQfY5/s320/CIMG5986.JPG" border="0" /><br /><br />2. Caribbean Shrimp Poke with Cucumber, Shiso, Hijiki, Soy Sauce and Kakui Nut. The shrimp was poached perfectly to the milliseconds. The shrimp was deveined in Japanese way with 2 small holes without a big cut on the back. I think this way is better when it’s poached because it holds in flavors better. I am Japanese and I never had these Japanese ingredients together in a dish but I was very happy with the end result. I am not sure about naming of this dish though... </p><p><br /></p><p><img id="BLOGGER_PHOTO_ID_5161427198105524242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4Z88P700Pugpdd68V2e1jLwz-BM_W5F9zfe3iFynNd1PtYapSflSj-jgiIlkgudJLnNoz9VXiJ6pDDrWvaguDLGQDogxXLlpegpEwbEqJyH-4FSp4ujivxWN5n9oOSKIiH15w0wxoG_b/s320/CIMG5987.JPG" border="0" /><br />3. Fresh Rigatoni Pasta with Foie Gras Cream, Maitake Mushrooms and Marsala - Great dish. I loved perfect balance of rich Foie Gras cream perfumed by Marsala wine. The Maitake and the pomegranate seeds added great texture to this creamy dish. Arugula on the top added fresh green bitterness. I think it was an exceptional dish. </p><p><br /><img id="BLOGGER_PHOTO_ID_5161430930432104530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8K1EEqWSj4UWWQ4aghiRBYcGnFWywcnfLg3lfVOstW0rEMvBCkSzw8Xa60EFG6LNFK1J7jzciTRntgpTnsKyqBdqAh7d3NKQyaNy5NKCGsXVJyD03n82Nh6C2Eahi6LgDqKneBbErOJVh/s320/CIMG5993.JPG" border="0" /> </p><br /><br /><br />4. Warm Pear Terrine with Toasted Cinnamon Brioche, Golden Raisin Coulis and Brown Butter Ice Cream - I didn't like it at all. Didn't like the texture nor flavor composition. I didn't eat them.<br /><br />5. Chocolate tray - They were too creative. Bad flavor combinations and textures.<br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5161435255464171650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxKpaQ-LPFruybKrltQF2QgrzDM8zpSdW79R2QG6RqLuTOsyFPgNiEwZJbipK_XcZ6JasvMcdwc-3jhn0SWrVbCtbM30suKEBzA7YjIzDWF-XXgJc1_dQ2cF6itQ7nlyd8KV0uAVPr2yK/s320/CIMG5995.JPG" border="0" /> </p><p><br />I didn't like that they put silverwares directly on the table. I did like they warmed their plates like they suppose to.<br /><br />Even though I did not like and I didn't even finish their "Dorigo: Friulian Wines So Cool, They are Red Hot" wine flights, I appreciate their wine director Ales Fox. He suggested Gruner Veltliner, Hirsch "Heiligenstein", Kammern / Kamptal (Austria), 2005 and Nebbiolo, Cascina Adelaide, Barolo (Italy) 2003 for the dinner. For the dessert wine, I had Scagliola, Moscato d'Asti, Asti, 2006. They were all outstanding! I had a great conversation with him as well. It is sad he is leaving Myth.<br /><br />I am interested in coming back to Myth when the new chef arrives. I still didn't hear the confirmation that Ron Siegel from Ritz ( http://www.yelp.com/biz/the-dining-room-at-the-ritz-carlton-san-francisco#hrid:CVKh4xnlkE_RblgW7RN90w )is coming to Myth.<br /><br /></p>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com1tag:blogger.com,1999:blog-4740208686088836130.post-37436087332214759702008-01-28T23:12:00.000-08:002008-12-09T08:53:05.554-08:00Truffle salt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYL0YtSAg4YK9LngaJXvqHczBSVJfy7yhJSOQ55MQYj8PwfAQ86msjk_wgineK23WyhEDrWPZoIB-q9LUvbpZIHlobqHMq1OmRpVzSqfijZMjFSyEjRKWkLpgX3yQmGFzuXMbvTvqlY7-/s1600-h/CIMG5977.JPG"><img id="BLOGGER_PHOTO_ID_5160793574465247186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYL0YtSAg4YK9LngaJXvqHczBSVJfy7yhJSOQ55MQYj8PwfAQ86msjk_wgineK23WyhEDrWPZoIB-q9LUvbpZIHlobqHMq1OmRpVzSqfijZMjFSyEjRKWkLpgX3yQmGFzuXMbvTvqlY7-/s320/CIMG5977.JPG" border="0" /></a><br /><div>I was very happy to discover this Italian truffle sea salt at JP seafood. It is packed with full aroma of truffles. I love using it on soft boiled (5 1/2 minutes from boiling) eggs. It is very simple but unbelievably good!</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><p align="left"><a href="http://www.yelp.com/biz/jp-seafood-co-alameda#hrid:qUPtJM3FjdIn-VzwRSe3Bg"></a></p><div align="left"> </div><p align="left">.<a href="http://www.yelp.com/biz/jp-seafood-co-alameda#hrid:qUPtJM3FjdIn-VzwRSe3Bg"></a></p><div align="left"><a href="http://www.yelp.com/biz/jp-seafood-co-alameda#hrid:qUPtJM3FjdIn-VzwRSe3Bg">JP Seafood Co.</a></div><div align="left">1650 Park St </div><div align="left">Alameda, CA 94501 </div><div align="left">Phone: (510) 865-3474 </div>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-82061929214640689372008-01-28T00:46:00.000-08:002008-12-09T08:53:07.640-08:00Dining room at Ritz Carlton San Francisco<p>Ron Siegel is one of my favorite chefs since he used to work at Charles. My other favorite chef Melissa Perello (used to work at 5th floor) calls him her mentor.<br />After hearing rumors (not confirmed by restaurant nor him – still in negotiation) about Ron leaving Ritz and going to Myth, I had to go there for his tasting menu before his departure. I think if he does a tasting menu at Myth, it would be much more casual since they are supposed to be keeping their theme.<br /><br />I really like Ron's cooking style. My culinary style is similar to his for:<br /><br />1. He uses high quality fresh local in season ingredients.<br />2. His flavoring composition is very graceful. All the ingredients are in harmony.<br />3. Very neat and interesting presentation. Reminds me of Japanese kaisekiryori style. Using potion sizes of 1, 3, and 5.<br />4. Good flow of courses and theme<br /><br />On 1/18/2008 I had his tasting menu with the wine pairing. I was very happy with most of his dishes but there were a few things I would change.<br /><br />Before the first course: Empanadas stuffed with cranberry beans and truffle. They were warm and great flavor combination. Instead of my usual choice Champagne, I had a cocktail to start. I like the way Ritz serves mixed drink such as Rum & Coke or Gin & Tonic. They bring Soft drink and liquor separately in little carafes to be mixed at the table.<br /><br />Course 1: Nantucket Bay Scallop ~ dashi gelee, watermelon radish ~ The scallops were fresh and cooked perfectly – browned on all sides and a little rare inside. Good dashi (I think he used bonito broth with soy sauce) to complement the scallops. </p><p><br /><br /></p><p><img id="BLOGGER_PHOTO_ID_5160455938496173906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPRyA5bq5xNLfDVb8VBHbLlW6kP0TbbtvU1iwY4ExHob38Ao3UVp7Ca4WY7UkMx_wrBxetf1-C4V99qby_V2AzjPWJ6zqcWviz1L_Rpn6wulYfYvJcFiPt-RGUSAqh_Kb_VYtSWxGKOMu/s320/CIMG5922.JPG" border="0" /><br />Course 2: Quail Egg 64 ~ golden osetra caviar, croutons, cedar smoke ~ I think he slow cooked the quail eggs in lower temperature hot water. Japanese call this egg cooking method "Onsen tamago". The temperature of the hot water is supposed to be between 60 to 65 degrees Celsius (140 to 149 degrees Fahrenheit). I think that is why Ron called this dish Quail 64. I think this composition was brilliant. Real cedar smoke was coming out of the dish below. One problem I had with this dish was he cooked the quail egg too long. The consistency of the egg was not custardy… </p><p><br /></p><p><img id="BLOGGER_PHOTO_ID_5160456252028786530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSejYxxHmERzCygg1oyHL60XUNnP5CNYBfCU057XzCVOtIGH3M82o4je3besB0bpCHYxU9gPdxdtBTNi6PJG_nctPl8JrRZK5h_hW7NDyXDOsOCgF0Fix7a_sFTMCAe4AAw3XxiVENdFID/s320/CIMG5925.JPG" border="0" /><br />Course 3: Blue Fin Tuna Sashimi ~ avocado, Dungeness crab, oyster plant, golden osetra caviar ~ Out of all the tuna variety, I only eat Blue Fin as Sashimi. I believe blue fin has depth in flavor without being acidic like other tuna, so I was very happy with his ingredient choice. At first I thought there were too much going on with the dish but all went well together. However, there were a few fundamental problems. The avocados he used were not ripe and the same ingredient (caviar) served in previous course was repeated in this dish. Avocado is not in season right now and if it was hard to get a nice one, then he shouldn't have used them. It is always the best to use in season ingredients and especially the chef's tasting menus should always reflect the seasonal ingredients. To pair, we had Gruner Veltliner, Rotes Tor, Federspiel, Franz Hirtzberger, Wachau, Austria 2006. It was lovely wine with floral nose but dry finish. No oak aroma. Very nice choice for this dish.<br /></p><p><br /></p><p><img id="BLOGGER_PHOTO_ID_5160458502591649730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNFsNDzT9Iv6hBFbwUkcyyjvcq85H9N476aoT_WAwB2LUkpuc7tVWsYln4MXSsoKFnFsz-UWF23L7r6PSN2uUZpWDXcCZZxrEkxPV7NN5SV6LkEpaaBgCsaHJ3MGV55e5OI7-MLHJQJV2/s320/CIMG8729.jpg" border="0" /><br />Course 4: Diver Sea Scallop ~ golden enoki mushroom, carrot reduction infused with candy cap mushroom ~ Good thick fresh scallop cooked perfectly. I think the candy cap mushrooms were a little overpowering.<br />Wine to pair was Confini, Lis Neris, Friuli, Italy 2005. Very interesting mixture of grapes. The wine had sweet aroma of Riesling and went well with the sweetness of candy cap. </p><p></p><p><br /><img id="BLOGGER_PHOTO_ID_5160456501136889714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWhdqYOdzAnay2kg1sNe0lLqA8MFRDFSlaipGkjhD7BXbpUl-wgCbChHAKg3HHmReKPV4vkPBtD2uXLaHPN1KavDzXI19-EGNFBHUaPulSlvvHzrBuuc8sHb-J8V-TjXjgSFQRXeBXhLs/s320/CIMG5929.JPG" border="0" /><br />Course 5: Maine Lobster ~ red topedo onions, daikon, musquee de provence squash, black truffle lobster sauce ~ This is one of Ron's signature dishes and I was very excited to taste it. Lobster was perfectly cooked in butter and still had nice tight raw texture. You can see Ron Siegel preparing Lobster poached in butter on <a href="http://www.youtube.com/watch?v=IGf1zJEvnik">YouTube</a>. Only thing was I did prefer a little more saltiness to this dish. Another complain I had was that the dish was served with a wrong fish knife. The lobster was too big to eat in one bite and was very hard to cut with the knife. Vire-Clesse, Domaine de la Bongran, Jean Thevenet, Burgundy 2002 was great wine to pair with this delicate dish.<br /><br /><img id="BLOGGER_PHOTO_ID_5160457175446755202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7esCh68Ei71gZ02BxZUEQEV1xA0kUnjFP_6deYR4NJh2wm8N02M80LrEE-vWyjm9BlHRsNyMbf2bbWi_sJed_5khBe0O2Wbap6MJjB1gFarYEPoEQ6pQtMhL4nOMXjdcqRLtdpRKo5FL/s320/CIMG5933.JPG" border="0" /><br />Course 6: Hot Foie Gras ~ Pickled huckleberries, spice bread, apple reduction infused with longpeppe ~ This dish was cooked in the way I like. I think the best way to serve Foie Gras is to slice it into a medallion of 1.5cm – 2.5cm thickness, sear both sides, keep the inside rare and serve it with fruit reduction to balance it with sweetness and acidity. I really enjoyed this dish but I didn't quite understand why the chef served this dish with spice bread. I think the allspices in the bread were overpowering and I felt the dish was complete without the side of spice bread. I was also unhappy that the server destroyed the presentation when he was bringing over the dish and the foie gras slid into the apple reduction and was not on top of the crouton. It was paired with Riesling, Auslese, Saarburger Rausch, Zilliken, Mosel, Germany 1983. The sweetness of the wine went well with the fattiness of foie gras.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5160458343677859762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQ9GbJ8vte6rzUBunoAJvyYYW3QG3rFTBQyIyIGa14sobUrCy31gcYaiZKwNsyrXnTaBk-xJTiBrWHNqFac0VPHYwC689xfNK6PCb3qPPJnz4hRtyHhfqlNA9HJU7fbdCDUfX332YDX4I/s320/CIMG8734.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5160457862641522578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3su9BSMFYv75aMoEFi51R8TlZcsPrXVUlmZzc-VsQaMJwCj_JT1n7LABVHiXsFweBVIQFte3S3ChoVwtlw1LvLClc5LZFPoVFQyREKJPMCQRkXf8B22LR6kxSeYuzAWnH5LL23hC4TVrY/s200/CIMG5940.JPG" border="0" /><br />Course 7: Crispy Chicken ~ Cilantro puree, persimmon and cucumber compote, heart of palm ~ It had right amount of salt. Good texture of persimmon and cucumber (I think persimmon is off the season now though..) to contrast with crispiness of the chicken. Pairing wine was Chateau Gigognan, Vigne du Regent, Chateauneuf-du-pape, Rhone 2004. Rhone style wine is one of my favorite and I was very happy with this choice.<br /><br />Course 8: Veal Tenderloin ~ sweetbread medallion, lentils, winter vegetables, madeira sauce ~ Sweetbread (cow thyroid) is one of my favorite ingredient. They were perfectly prepared but I was too full to finish this dish. It was paired with very nice Alexander valley Cab -Lancaster Estate,2003.<br /><img id="BLOGGER_PHOTO_ID_5160458146109364130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9YhOX19xL5plKvlQD9fsYRumnhIrxkorNr0APu6muqiITmovMPJ_KKHdeKZdzeE7KGnsfU4HG5lc-8m-De7g-xSxWRDrQlhUM4V5T4s_xaT8O6-jiIgzVoDZANFj3Yuh43gf6xIBRTgr/s320/CIMG5944.JPG" border="0" /><br />Course 9: Blood Orange Sorbet ~ Mint cloud, Satsuma ~ It was very refreshing.<br /><br />Course 10: Cheese tray The one I loved most were Sottocenere, Veneto, Italy with Ash, Spice and Truffle Cow's milk cheese. Wine paired with cheese were Muscat de Beaumes de Venise, Domaine de Durban, Rhone 2004. It had beautiful aroma of Muscat grape with sweet yet clean finish.<br /><br />Ending: Fire candy, White chocolate, Dolce de Leche cheesecake and Beignets. They were all tasty.<br /><br />I was very happy to find out that they serve REAL Japanese Kobe Wagyu beef ( <a href="http://www.bunnyeats.com/2008/01/ishigaki-beef.html" target="_blank">http://www.bunnyeats.com/2008/01/ishigaki-beef.html</a> )<br />They had great wine list including my favorite winery Jarvis. They had Jarvis Melot 2002, Cab Franc 2000 and Chardonnay 2004.<br /><br />I think the chef Ron Siegel was not putting his 100% to this meal. Maybe he was too busy negotiating a deal with Myth... </p>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-22597358890683487242008-01-27T23:39:00.000-08:002008-12-09T08:53:08.038-08:00Okonomiyaki お好み焼き<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmjGLcjTM8A_vfzbxOIwTSIYkaRsiVDuBvBmoyZPOL4YMqiFX6Zo6mIwjk2pRe7PaUCx7fEi0c-ww0l9N53yvMPaM1z2OlS6Xh9K2YmQ1Q3DSM9nZpS_AXDIQs6EccMUpLQ2rsM86Xc1M/s1600-h/2182061913_11b8b06122.jpg"><img id="BLOGGER_PHOTO_ID_5160429717720831474" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmjGLcjTM8A_vfzbxOIwTSIYkaRsiVDuBvBmoyZPOL4YMqiFX6Zo6mIwjk2pRe7PaUCx7fEi0c-ww0l9N53yvMPaM1z2OlS6Xh9K2YmQ1Q3DSM9nZpS_AXDIQs6EccMUpLQ2rsM86Xc1M/s400/2182061913_11b8b06122.jpg" border="0" /></a></p><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Okonomiyaki</span> is a Japanese pancake with cabbage with meat, seafood, and or noodles.<br /><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Okonomi</span> ( お好み) means the way you like and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Yaki</span> (焼き) means grill. There are many different variety of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Okonomiyaki</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">depends</span> on the region (such as Osaka style, Hiroshima Style and Tokyo style) and families. You can mix and match whatever you like to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">create</span> your own <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">combinations</span>. Most common ingredients are <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">cabbage</span> (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">always</span> included), shrimp, cuttlefish (squid), pork, ground beef, and egg.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiuiL2DKRY-X2bU-_kWLOuJbJ5ORFuvtCCQBb2nct5AQgN9bZQITSeYo_9qUa480JvOQRYH00-2rqc_HK9wCURj1AbWRD7MefKWGv0lfag36iT-X0CNx-d38iGHDYCodxJztWdjtVLvgd/s1600-h/2182062407_3888f2fafb_b.jpg"></a><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Nhi4LD7JL8lI3EnXH_8NdxXhVcMJnuUwVEHx3GoN_887ZG_523qjniH2RMQrw0eCtWLi34uVdpPIouShSO8KekALmPGmM78UUULtwE-Ql43wscOueskbuDyCtYzBlSkVqBrYI4HV4qvA/s1600-h/2182063309_6d9f90f48c_b.jpg"><img id="BLOGGER_PHOTO_ID_5160434085702571570" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Nhi4LD7JL8lI3EnXH_8NdxXhVcMJnuUwVEHx3GoN_887ZG_523qjniH2RMQrw0eCtWLi34uVdpPIouShSO8KekALmPGmM78UUULtwE-Ql43wscOueskbuDyCtYzBlSkVqBrYI4HV4qvA/s320/2182063309_6d9f90f48c_b.jpg" border="0" /></a><br />Hiroshima style <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Okonomiyaki</span> from famous <a href="http://tokyo.gourmet.livedoor.com/restaurant/info/480.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Kadomae</span> </a>in <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Shimokitazawa</span>, Tokyo<br /><br /><br />They cook it on the hot table in front of you.<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdTyJV9xqJePyXv6v8zUnsL73MOyu9R4OLAGx_juQ_Si84ZjN4JqQei1VzflB2BsqJBo8fs3Fw6RPMJkRBmcVYmSb9a7zUlTg4fxl-F94GEMZQDm2FC6zi6hwckbQ2WHmtMUoAeFtfigx/s1600-h/2182063309_6d9f90f48c_b.jpg"></a></div>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-91986340397031711452008-01-27T18:36:00.000-08:002008-12-09T08:53:10.661-08:00Teppanyaki 鉄板焼き<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOoh3SBcZuJU-kjt9YEsFgcptt0OjguU71H9zaIUnLTXlmiekxAvD3dYnFlihyphenhyphenlz4GeRn0Dqk4E9vacBFOsEYAqxWCl959UuNMlS6KqwdbWmzndhYp8SZKaZneEiuGJiPAA0FHUT0peRQ/s1600-h/2182067813_4ae0aca144_b.jpg"><img id="BLOGGER_PHOTO_ID_5160372732094748082" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOoh3SBcZuJU-kjt9YEsFgcptt0OjguU71H9zaIUnLTXlmiekxAvD3dYnFlihyphenhyphenlz4GeRn0Dqk4E9vacBFOsEYAqxWCl959UuNMlS6KqwdbWmzndhYp8SZKaZneEiuGJiPAA0FHUT0peRQ/s400/2182067813_4ae0aca144_b.jpg" border="0" /></a></p><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tepannyaki</span> is a Japanese style cooking done on Iron cooking surface. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tepann</span> (鉄板)means Iron plate, and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">yaki</span>(焼き)means grill. I like this way of cooking exceptionally for stakes. You can appreciate the quality of ingredients better since this is the simplest way you can cook the meat.<br /><div> </div><div>I had a great <span class="blsp-spelling-error" id="SPELLING_ERROR_3">teppanyaki</span> dinner at <a href="http://www.hankyu-hotel.com/hotels/12kichijojidh/rest2.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Musashino</span></a> in <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Kichijoji</span> Japan. We <span class="blsp-spelling-error" id="SPELLING_ERROR_6">usally</span> book their private dining room in the back. They have a great extensive wine list including <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Romanée</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_8">Conti</span> at $7500 (better price than at <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Enoteca</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Pinchiorri</span>). Only problem I have with <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Musashino</span> is that they overcooked my <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Foie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Gras</span> last time I visited them.<br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozDqnddYu0Ob0i63tB1y0YDEcQQtuU4hkl7lCNCIt4iNi1QweSRxo2DHeGSNCUjDg1p27FuejmG7LfSqpAcRm9Pa_ZWeOIbaKXQq26uVN41RbWJhozurS40y7yoARb-rgkQuGYaLkZ27w/s1600-h/2182064295_c69b6dc228_b.jpg"><img id="BLOGGER_PHOTO_ID_5160372921073309122" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozDqnddYu0Ob0i63tB1y0YDEcQQtuU4hkl7lCNCIt4iNi1QweSRxo2DHeGSNCUjDg1p27FuejmG7LfSqpAcRm9Pa_ZWeOIbaKXQq26uVN41RbWJhozurS40y7yoARb-rgkQuGYaLkZ27w/s320/2182064295_c69b6dc228_b.jpg" border="0" /></a></p><div>Starter Kobe Beef <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Tataki</span> with <span class="blsp-spelling-error" id="SPELLING_ERROR_15">consommé</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">gelee</span>, served cold. <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Tataki</span> means lightly cooked on the outside.</div><div><br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9OW4yLjNMf1z9SyLNiIbUvr2A_pRRJf1SNrerjorbLdskuQlXML05Upe-SErzSPvDMrKuQQdPNwi5fEKuPzR1x0RIt7N08Gv0ijxKugMIVefjvvrbWNZSZfl8YeRaeAzCjCJw5TrVwZ2/s1600-h/2182853530_c5644ea0f7_b.jpg"><img id="BLOGGER_PHOTO_ID_5160373316210300386" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9OW4yLjNMf1z9SyLNiIbUvr2A_pRRJf1SNrerjorbLdskuQlXML05Upe-SErzSPvDMrKuQQdPNwi5fEKuPzR1x0RIt7N08Gv0ijxKugMIVefjvvrbWNZSZfl8YeRaeAzCjCJw5TrVwZ2/s320/2182853530_c5644ea0f7_b.jpg" border="0" /></a></p><div>Grilled live <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Iseebi</span> (spiny lobster ). We Japanese value <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Iseebi</span> much more than lobster. <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Iseebi</span> has no <span class="blsp-spelling-error" id="SPELLING_ERROR_21">clows</span> and has much sweeter and tighter flesh. <br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4LAEW-96VT4938nyRoOQNWOtU131ordvBZ_-Hx8MrA3IOjWDj2v_8Jkvryw-aULp-DBPI4eLsILiXKXzhU6MrMBHA2wLE1q8Rwz4EqAA_s3_6RGKiCTy1UYMt1nVh0wJwNXS7RydpAWx/s1600-h/2182855948_aff74dff32_b.jpg"><img id="BLOGGER_PHOTO_ID_5160373131526706642" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4LAEW-96VT4938nyRoOQNWOtU131ordvBZ_-Hx8MrA3IOjWDj2v_8Jkvryw-aULp-DBPI4eLsILiXKXzhU6MrMBHA2wLE1q8Rwz4EqAA_s3_6RGKiCTy1UYMt1nVh0wJwNXS7RydpAWx/s320/2182855948_aff74dff32_b.jpg" border="0" /></a></p><p align="left">Kobe beef <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Teppanyaki</span> </p><p align="left"> </p><p align="left">My other <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">favorite</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Teppanyaki</span> restaurant is <a href="http://http//www.seryna.co.jp/shop/moncher-e.html">Mon <span class="blsp-spelling-error" id="SPELLING_ERROR_25">cher</span> ton ton</a> in <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Roppongi</span>, Tokyo. I like their <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Foie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Gras</span> much better than the one at <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Musashino</span>.</p><p align="left"> </p>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-69358317716392421602008-01-19T00:04:00.000-08:002008-12-09T08:53:13.709-08:00Japanese New Year Eve at Ameyayokocho<img id="BLOGGER_PHOTO_ID_5160442993464743698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTeH4Q__2AvzkfAxRn8QGDodg7MwThStXfuJbeMWmcqI88SDxzF6wgYa6h52vhfKtnSSTu7mHnZtiPWmXivB4UKa9rRtiidEEHz8ExEY7BkuvJO9iIefQhTArTMylE1GddQANjQvZrqnW/s320/2182876272_d57f291c7d_b.jpg" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn47lHHgqLA1Cv1DF6z6s7eeMjN0LsOZVmBZuvVq7aNBZSFsDAQk_mKWuZXnWtgfmxhP5ez1dLU3ZiOQNjByVOetoLSiJpO_mpyNAkbzFhDXsuWoq6tdGX0I_c05LTkjJgeLau_taqEY7d/s1600-h/2182876732_bd93341e51_b.jpg"><img id="BLOGGER_PHOTO_ID_5160442843140888322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn47lHHgqLA1Cv1DF6z6s7eeMjN0LsOZVmBZuvVq7aNBZSFsDAQk_mKWuZXnWtgfmxhP5ez1dLU3ZiOQNjByVOetoLSiJpO_mpyNAkbzFhDXsuWoq6tdGX0I_c05LTkjJgeLau_taqEY7d/s320/2182876732_bd93341e51_b.jpg" border="0" /></a>Japanese celebrates the New Year on January 1st (not same as Chinese). The New Year's day is the most important holiday in Japan and the celebration continues from January 1st through 7th. Japanese eat Osechi to celebrate the New Year. Osech, consists many <a href="http://en.wikipedia.org/wiki/Osechi">good luck dishes</a>, has a long history started over 1000 years ago in Heian period. Osechi is usually served in luxurious wooden lacquerrd boxes. It is Japanese old custom that you suppose to only eat Osech during the frist 3 days of the new years. One of the reasons behind that was since all of the stores used to be cosed for the first 3 to 5 days of the year. Therefore they used special cooking technique to preserve the food longer. <p align="left">New years eve is the busiest day to shop for ingredients for the Osechi. One of the most famous and busiest market in Tokyo is <a href="http://www.japan-guide.com/e/e3012.html">Ameyayokocho</a> (Ameyoko) in Ueno.<br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH68aKmSOSqD2kmmFD6jH9I9NpjUAepANPFCaAHnzZ0PARXZ9VzHy2ngcvNeonsyma1kcOe6wEAugHE_SX15YB1qSjbpg47xDQ509ArtN8I_YPaObMVo1r3e4x1JCkyOinsECoGgZHwYwq/s1600-h/Ameyoko+2.jpg"></a><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6nt6TPfuLLWqO429AY2mVdlIXkolYF3GM0VeS98ipnaHZLQ8AeQK-_aO2yyJT_Mh-vGeIPbUh2zNkM1Z5h5IUXHE8HOr4t67JbGhQQG7V4RyA2b1FsmeOWJe78h2lGxEj7DKYpvFMpxo/s1600-h/Ameyoko+4.jpg"><img id="BLOGGER_PHOTO_ID_5160438539583657714" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6nt6TPfuLLWqO429AY2mVdlIXkolYF3GM0VeS98ipnaHZLQ8AeQK-_aO2yyJT_Mh-vGeIPbUh2zNkM1Z5h5IUXHE8HOr4t67JbGhQQG7V4RyA2b1FsmeOWJe78h2lGxEj7DKYpvFMpxo/s320/Ameyoko+4.jpg" border="0" /></a></p><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSKRorND36X1b8-1zXW13ZWUmP6Ue72JD-71j43ovM1kKDLJQQ3Y7kpGKJdkh6V0V0k2PTK6BIyT2_3_k7xoN0esUWj1f0EnGbODFKYKdgkG55PO_p7GLGgbCEVWqewPY1A9dpAq_WEUC/s1600-h/Ameyoko+1.jpg"><img id="BLOGGER_PHOTO_ID_5160438118676862674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSKRorND36X1b8-1zXW13ZWUmP6Ue72JD-71j43ovM1kKDLJQQ3Y7kpGKJdkh6V0V0k2PTK6BIyT2_3_k7xoN0esUWj1f0EnGbODFKYKdgkG55PO_p7GLGgbCEVWqewPY1A9dpAq_WEUC/s320/Ameyoko+1.jpg" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezsdT3tBUNMyvI-5CX68P07leYvVfBm3hX13gPROnmMuDi83j7kVWH4UYHqB_acvVG3_WhUJ2Fb28Hc7UrKS97rvbRdYmns6WebdElWgpYc-2G_oMjuAjh3VbXRybA5z8C1FhRcdIqQ4L/s1600-h/2182859436_4db704b769_b.jpg"><img id="BLOGGER_PHOTO_ID_5160437951173138114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezsdT3tBUNMyvI-5CX68P07leYvVfBm3hX13gPROnmMuDi83j7kVWH4UYHqB_acvVG3_WhUJ2Fb28Hc7UrKS97rvbRdYmns6WebdElWgpYc-2G_oMjuAjh3VbXRybA5z8C1FhRcdIqQ4L/s320/2182859436_4db704b769_b.jpg" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilG3Bey8pR4NJuX8Zhh8MRDOMmOovzjRKDDnophmHOgmUO1oGdUQi8zBLjjnYvTpypM88bcodDbmhouPE8jOPaBSLFy6QAAUz1n1uKY1Z-i6jb2Zr0Ky2IKkrhSwmx4kwSLoqrjxeUzFtm/s1600-h/2182858952_3129eeba7a_b.jpg"><img id="BLOGGER_PHOTO_ID_5160437654820394674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilG3Bey8pR4NJuX8Zhh8MRDOMmOovzjRKDDnophmHOgmUO1oGdUQi8zBLjjnYvTpypM88bcodDbmhouPE8jOPaBSLFy6QAAUz1n1uKY1Z-i6jb2Zr0Ky2IKkrhSwmx4kwSLoqrjxeUzFtm/s320/2182858952_3129eeba7a_b.jpg" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNdFSuUkMnZUDsHdY-h5cxhXAFhCpU0DiyG8ZexYLJfDTwB38OodW93PebtL6Yze5y51xpD9KA4cOm1owX7jj6VKtwDP1L2Xt-HO6EdgzqS5PY2yiAgY2xJb7itzyNKDNt_yQjb6bioFs/s1600-h/2182078673_d791e2f910_b.jpg"><img id="BLOGGER_PHOTO_ID_5160437483021702818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNdFSuUkMnZUDsHdY-h5cxhXAFhCpU0DiyG8ZexYLJfDTwB38OodW93PebtL6Yze5y51xpD9KA4cOm1owX7jj6VKtwDP1L2Xt-HO6EdgzqS5PY2yiAgY2xJb7itzyNKDNt_yQjb6bioFs/s320/2182078673_d791e2f910_b.jpg" border="0" /></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFvud8JgJCPFYS69YjSLxQ07BuCtt1Ejzy32Mp4-E_EKjlRVeXqyUq8xrCPDlQIMSdG-oB4ORVzp0dEL61ZTcArMGK5U_vHJQ_J_poGBxIrWiLATQWB4jL8eBwT5bEKUQ80FF56KTyFKZ/s1600-h/2182074289_c1a6feb0d9_b.jpg"><img id="BLOGGER_PHOTO_ID_5160437336992814738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFvud8JgJCPFYS69YjSLxQ07BuCtt1Ejzy32Mp4-E_EKjlRVeXqyUq8xrCPDlQIMSdG-oB4ORVzp0dEL61ZTcArMGK5U_vHJQ_J_poGBxIrWiLATQWB4jL8eBwT5bEKUQ80FF56KTyFKZ/s320/2182074289_c1a6feb0d9_b.jpg" border="0" /></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVSJ0mxLw0vas3347XDwf7NamRzqtY4EaUNZpNI6r7RNsixDsn1SpDiixhBk7bn_7027U_2d9LAOaq4gbey4F4kp5LR1Vfy36A-3DoyXZgjymBMjlOMu7ftBVdE0huUfOmePOxpq2-l3t/s1600-h/2182073823_8d38bc86a0_b.jpg"><img id="BLOGGER_PHOTO_ID_5160437178079024770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVSJ0mxLw0vas3347XDwf7NamRzqtY4EaUNZpNI6r7RNsixDsn1SpDiixhBk7bn_7027U_2d9LAOaq4gbey4F4kp5LR1Vfy36A-3DoyXZgjymBMjlOMu7ftBVdE0huUfOmePOxpq2-l3t/s320/2182073823_8d38bc86a0_b.jpg" border="0" /></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByCpezv8c2arNEReF_PZCw67S0TElcPxbKCT8DmHE5-0TpybgismqwY7BJhuw4X3jVy6FcZUglpoJ2QGWY0M9ZUrFIT8GcfyuciUCViAnp6bckZPcm0MG4RZa55iGbyaZAmtJesg7Ynbo/s1600-h/2182073369_b0f2e218a0_b.jpg"><img id="BLOGGER_PHOTO_ID_5160437027755169394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByCpezv8c2arNEReF_PZCw67S0TElcPxbKCT8DmHE5-0TpybgismqwY7BJhuw4X3jVy6FcZUglpoJ2QGWY0M9ZUrFIT8GcfyuciUCViAnp6bckZPcm0MG4RZa55iGbyaZAmtJesg7Ynbo/s320/2182073369_b0f2e218a0_b.jpg" border="0" /></a><br /><br /><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VHT_3_9XCrpuPc92ZeoJHn2QckQua5qX2CoJ6UpWjtfVKUVFr9QW0UJXkfsR57RLCSknl3quklvBcvIzMunDhIuHd3Q6TftYe9YhXGtW_ocSeimU4c_mDukXtd9s9_mbk6XBfcQa62n2/s1600-h/2182072915_cefd2c8726_b.jpg"><img id="BLOGGER_PHOTO_ID_5160436847366542946" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VHT_3_9XCrpuPc92ZeoJHn2QckQua5qX2CoJ6UpWjtfVKUVFr9QW0UJXkfsR57RLCSknl3quklvBcvIzMunDhIuHd3Q6TftYe9YhXGtW_ocSeimU4c_mDukXtd9s9_mbk6XBfcQa62n2/s320/2182072915_cefd2c8726_b.jpg" border="0" /></a></p><div></div></div></div></div></div></div></div></div>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-61460721828380324482008-01-18T00:48:00.000-08:002008-12-09T08:53:14.025-08:00Awamori 泡盛<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Awamori</span> is a liquor produced in Okinawa, Japan. It is distilled and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">similar</span> to <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Shochu</span> but much stronger in alcohol level (60+ proof)<br /><br />It is made of Taiwanese rice and has a special aroma. It become smooth as it ages. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Awamori</span> aged over 3 years are called <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Kosyu</span> 古酒.<br /><br /><br />One of my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">favorite</span> smooth <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Awamori</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07IWZutBuUnQBMT0sZZcDcEitbR5WZd-036In4J0ZtsE1iHK6U6UVMI4ZdRYSuIxLXf3svTH-k4EIDuIWahgsu1PdlnW0Tx2LZwDUKUd1Lo2SeUWVJTAi-LimdQ1a77FMhsgRrhjkSPPm/s1600-h/2182882794_3dcbfd7e0c_b.jpg"><img id="BLOGGER_PHOTO_ID_5160448293454386994" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07IWZutBuUnQBMT0sZZcDcEitbR5WZd-036In4J0ZtsE1iHK6U6UVMI4ZdRYSuIxLXf3svTH-k4EIDuIWahgsu1PdlnW0Tx2LZwDUKUd1Lo2SeUWVJTAi-LimdQ1a77FMhsgRrhjkSPPm/s200/2182882794_3dcbfd7e0c_b.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTNWOCn_gXTyZXF_qIuepIptMYNwDAmYKVvvJcVOxac_fG1ogSWgl_BMDKYYKNRekc6DY8wuLjXLxCQeFUISkrwAwWIdfRr2bZvwlWqJy6WTe1GtUEOmIRczCAGkKEHWbbT8U3RRvDdYY/s1600-h/2182095509_56ce7b531e_b.jpg"><img id="BLOGGER_PHOTO_ID_5160448473843013442" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTNWOCn_gXTyZXF_qIuepIptMYNwDAmYKVvvJcVOxac_fG1ogSWgl_BMDKYYKNRekc6DY8wuLjXLxCQeFUISkrwAwWIdfRr2bZvwlWqJy6WTe1GtUEOmIRczCAGkKEHWbbT8U3RRvDdYY/s200/2182095509_56ce7b531e_b.jpg" border="0" /></a><br /><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Yaima</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Tamanotsuyu</span>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-82460047802546584742008-01-17T13:19:00.000-08:002008-12-09T08:53:15.954-08:00Ishigaki Beef 石垣牛<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mgmUoIjHF-e__K6aYYyXVTK2GnnBxRg1zMLcANkaTI1aZBrvWfFOCh70QydQPLT0fTYt8vnxDz05OxHxU2tgCY_oclTzwarwe1vaxHwkpiPjTG_uq8Wz6ngjN70w_sE-cDwJ_sfRc7i3/s1600-h/Ishigaki+Beef+1.jpg"><img id="BLOGGER_PHOTO_ID_5156593056814952834" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mgmUoIjHF-e__K6aYYyXVTK2GnnBxRg1zMLcANkaTI1aZBrvWfFOCh70QydQPLT0fTYt8vnxDz05OxHxU2tgCY_oclTzwarwe1vaxHwkpiPjTG_uq8Wz6ngjN70w_sE-cDwJ_sfRc7i3/s400/Ishigaki+Beef+1.jpg" border="0" /></a> </p><p align="center"> </p>Not many people know about <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ishigaki</span> beef even in Tokyo. Since <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ishigaki</span> Island is located 1,952km from Tokyo, they are very far from major transportation hubs, it is not easy to get unfrozen <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ishigaki</span> beef in Tokyo. In addition to their distribution difficulty the production is very limited. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ishigaki</span> cattle grower told me that over 80% of their calves are exported to other part of Japan and less than 20% stay in <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Ishigaki</span> to mature to become <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Ishigaki</span> Beef.<br /><br /><br /><br /><div align="center"><span style="font-size:180%;"><strong>和牛<span style="font-size:100%;"> </span></strong></span></div><div align="center"><strong><span style="font-size:85%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">wagyu</span></span></strong></div><p><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Ishigaki</span> beef is one of a <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Wagyu</span> "brand". There is about 139 <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Wagyu</span> variety across Japan (concentrated in southern Japan). <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Wagyu</span> means Japanese beef. <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Wa</span>=Japan and <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Gyu</span>=beef Definition of <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Wagyu</span> is : A cow those of which born and raised in Japan. <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Wagyu</span> have to come from <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Wagyu</span> cow with 100% <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Wagyu</span> parents and have to be grown in Japan.<br /><br /><br />Most important and known characteristic of <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Wagyu</span> is it's <span class="blsp-spelling-error" id="SPELLING_ERROR_18">marblization</span> of fat throughout the meat. Most famous <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Wagyu</span> brands are Kobe and <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Matsuzaka</span>. Kobe and <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Matsuzaka</span> beef grower purchase <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Ishigaki</span> calves and raise them to become Kobe or <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Matsuzaka</span> beef.<br /><br /><br />It is extremely difficult to purchase <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Wagyu</span> in the US but I found a place on the web that sells <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Wagyu</span>. They have good information on <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Wagyu</span> in English as well. ( <a href="https://www.adirectfoods.com/shop/top">https://www.adirectfoods.com/shop/top</a> ).<br /></p><p>I am embarrassed to say I didn't care much about differences between <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Wagyu</span> brands before I first tasted <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Ishigaki</span> beef. I was shocked how flavorful and different <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Ishigaki</span> beef were. It tasted very juicy but the fat didn't linger in my mouth like other <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Wagyu</span> usually did.<br /><br /><br />I think the biggest <span class="blsp-spelling-error" id="SPELLING_ERROR_31">diffrence</span> between other <span class="blsp-spelling-error" id="SPELLING_ERROR_32">Wagyu</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_33">Ishigaki</span> beef is that it has nice <span class="blsp-spelling-error" id="SPELLING_ERROR_34">marblization</span> of fat yet the fat melts at lower temperature hens has cleaner finish in the mouth. Also <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Ishigaki</span> beef is not just tender but has nice body.<br /><br /><br />I had a great <span class="blsp-spelling-error" id="SPELLING_ERROR_36">Teppan</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_37">yaki</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Ishigaki</span> beef <span class="blsp-spelling-error" id="SPELLING_ERROR_39">staek</span> at <a href="http://www.ichotelsgroup.com/h/d/6c/1/en/hd/okahb">ANA hotel </a><span class="blsp-spelling-error" id="SPELLING_ERROR_40">Ishigaki</span> and amazing <span class="blsp-spelling-error" id="SPELLING_ERROR_41">Yakiniku</span> at <a href="http://gourmet.yahoo.co.jp/0006581529/M0047011048/"><span class="blsp-spelling-error" id="SPELLING_ERROR_42">Yamamoto</span></a> in downtown <span class="blsp-spelling-error" id="SPELLING_ERROR_43">Ishigaki</span>. Reservations are needed for both of the restaurants.<br /><br /></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig614VO___LlM-EpycRb1ZOeOccg-576o2MnHRxkwAiuM9v8dDNEQg9I3LHLbUF43HL1P6bIcODSwKgkVOMGQRNo0JdP-nOLh9wPKB06o71JkggxCIiFm6csqRNhNoO18RCHM0_VIjYeSJ/s1600-h/Ishigaki+Beef+2.jpg"><img id="BLOGGER_PHOTO_ID_5156593421887173010" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig614VO___LlM-EpycRb1ZOeOccg-576o2MnHRxkwAiuM9v8dDNEQg9I3LHLbUF43HL1P6bIcODSwKgkVOMGQRNo0JdP-nOLh9wPKB06o71JkggxCIiFm6csqRNhNoO18RCHM0_VIjYeSJ/s320/Ishigaki+Beef+2.jpg" border="0" /></a></p><div align="center"><span class="blsp-spelling-error" id="SPELLING_ERROR_44">Yainiku</span> at <span class="blsp-spelling-error" id="SPELLING_ERROR_45">Yamato</span> やまもと</div><p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EIX9-whTKyGmnUTkcWAYQHJkBzyO3AsrjS_qsfg0beC_9I6OsXhQZeZUS_oee2iagSynOqOn6L9jW1BHiE4DkEzXMc5H0fqtJr722J0nVjSp4IyZ9IT6N5J4OZ3OFlZ2yIIooC4_gxnl/s1600-h/Ishigaki+Beef+4.jpg"><img id="BLOGGER_PHOTO_ID_5156607367645983282" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EIX9-whTKyGmnUTkcWAYQHJkBzyO3AsrjS_qsfg0beC_9I6OsXhQZeZUS_oee2iagSynOqOn6L9jW1BHiE4DkEzXMc5H0fqtJr722J0nVjSp4IyZ9IT6N5J4OZ3OFlZ2yIIooC4_gxnl/s200/Ishigaki+Beef+4.jpg" border="0" /></a>I think best way to enjoy good quality beef is to simply grill it over charcoal fire. At <span class="blsp-spelling-error" id="SPELLING_ERROR_46">Yakiniku</span> restaurants in Japan, you cook your own meat at your table. It is great that you can control and experiment how much you want to cook the meat. I believe each meat taste best at different temperature and different <span class="blsp-spelling-error" id="SPELLING_ERROR_47">doneness</span>.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_48">Yamato</span> uses <span class="blsp-spelling-error" id="SPELLING_ERROR_49">Shichirin</span> (traditional Japanese charcoal grill ) for cooking.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvREMDJRXdvQmQ4DF8O4CR7Qi_bcZvoSzLgCgEr7mZngmJ7DxwTQvV8Rxu5RbAoD72Zef5emtra0scyfulYLOvJGlryR3myQMPLlgt9l3ZVhdgoOYi_M9m2_P8RCL9PWgnURFPeRGAH8l/s1600-h/Ishigaki+Beef+8.jpg"><img id="BLOGGER_PHOTO_ID_5156610825094656578" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvREMDJRXdvQmQ4DF8O4CR7Qi_bcZvoSzLgCgEr7mZngmJ7DxwTQvV8Rxu5RbAoD72Zef5emtra0scyfulYLOvJGlryR3myQMPLlgt9l3ZVhdgoOYi_M9m2_P8RCL9PWgnURFPeRGAH8l/s200/Ishigaki+Beef+8.jpg" border="0" /></a>Their <span class="blsp-spelling-error" id="SPELLING_ERROR_50">sashimi</span> was amazing!!! I cannot express how good it was.<br />Yes it is <span class="blsp-spelling-error" id="SPELLING_ERROR_51">sashimi</span> - that means I ate it raw. Usually, I am not a big fan of eating beef raw, but <span class="blsp-spelling-error" id="SPELLING_ERROR_52">Ishigaki</span> meat had no "beefy animal smell" and was sweet and clean tasting. Very delicate flavor. I really enjoyed eating it...<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLp6F1tztaJb1kgbo6vlGlJXwpGT-_ksv6AKT4YFG23i9WiMVCyfTvLYezjqw8X34LKH82cj6Gnz-NdMBN8DbrbltPNKlHmBvm-cXW6fuEtIrNJmDKzf0TbjF303PtXuM_BcNXzxTW1wvX/s1600-h/Ishigaki+Beef+8.jpg"></a></p><p><br /></p><p></p><p></p><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3aS4_Ow4WUbDPZTvyKND3N16P4Mr6CM0culKunF8RtD7eaEq5U-ehU_5hRBcTKgfZPflEGBT2qZ9FowfCQnzlnQo41ors86cxHs9gRU3ERym7hsvQmrpUk7m8xJzz2CQTMbuC2-B4M_e/s1600-h/Ishigaki+Beef+7.jpg"><img id="BLOGGER_PHOTO_ID_5156598880790606306" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3aS4_Ow4WUbDPZTvyKND3N16P4Mr6CM0culKunF8RtD7eaEq5U-ehU_5hRBcTKgfZPflEGBT2qZ9FowfCQnzlnQo41ors86cxHs9gRU3ERym7hsvQmrpUk7m8xJzz2CQTMbuC2-B4M_e/s200/Ishigaki+Beef+7.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTPb0fGj4HwwJi0xUtRcsRvS_shbEioufGvObZWqJ4t3uxOWQZC863e7Phv3VvtBXfEBnjuG0ZOC7MVo17ii3ErEV6VUD5ylI9VfKmvxbhnwQtWpCNr0PntXKPF459meoNLrCLydmVbNE/s1600-h/Ishigaki+Beef+6.jpg"><img id="BLOGGER_PHOTO_ID_5156598326739825106" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTPb0fGj4HwwJi0xUtRcsRvS_shbEioufGvObZWqJ4t3uxOWQZC863e7Phv3VvtBXfEBnjuG0ZOC7MVo17ii3ErEV6VUD5ylI9VfKmvxbhnwQtWpCNr0PntXKPF459meoNLrCLydmVbNE/s200/Ishigaki+Beef+6.jpg" border="0" /></a> </p><p>Great beef quality. <span class="blsp-spelling-error" id="SPELLING_ERROR_53">Yakishabu</span> was very nice too. Thinly sliced beef need to be cooked very briefly. Great with thinly sliced onions. </p><p> </p><p><br /></p><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqklaHOe22qYTZUgVTfiKZcWnaS3bXtq1-g05zCsgVlQH5XJUViHv3h1rNz6Ye0ij4iOH3OkyTzHM8aKIrkRRYTPPwCJuAXIrbfDGdNyyUfAyKLKqtribWewEyYisfiNiltDMCqhGrC-CP/s1600-h/Ishigaki+Beef+5.jpg"><img id="BLOGGER_PHOTO_ID_5156597291652706754" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqklaHOe22qYTZUgVTfiKZcWnaS3bXtq1-g05zCsgVlQH5XJUViHv3h1rNz6Ye0ij4iOH3OkyTzHM8aKIrkRRYTPPwCJuAXIrbfDGdNyyUfAyKLKqtribWewEyYisfiNiltDMCqhGrC-CP/s200/Ishigaki+Beef+5.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6x-qcX9KAkplUp_a2BnenPcitfRRZnxksWc36XP-h1MQx2Fq0LsZccekwV8SxzyLsthtm5mkvviF9SSmTGEOyk9waRUp39gfWkToNgQgdcvebBal1bkCGG_5pghl5KP6NhHzUzj3fYfA/s1600-h/Ishigaki+Beef+3.jpg"><img id="BLOGGER_PHOTO_ID_5156593589390897570" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6x-qcX9KAkplUp_a2BnenPcitfRRZnxksWc36XP-h1MQx2Fq0LsZccekwV8SxzyLsthtm5mkvviF9SSmTGEOyk9waRUp39gfWkToNgQgdcvebBal1bkCGG_5pghl5KP6NhHzUzj3fYfA/s200/Ishigaki+Beef+3.jpg" border="0" /></a><br /><br />Left side is <span class="blsp-spelling-error" id="SPELLING_ERROR_54">Jyo</span> (superior) <span class="blsp-spelling-error" id="SPELLING_ERROR_55">Rosu</span> and right is regular <span class="blsp-spelling-error" id="SPELLING_ERROR_56">rosu</span>. They were so tasty cooked medium rare. I liked <span class="blsp-spelling-error" id="SPELLING_ERROR_57">Jyorosu</span> better because it had taster juice flavor when I chewed it.<br /><br /><br /><br /><br />Happy cows come from <span class="blsp-spelling-error" id="SPELLING_ERROR_58">Ishigaki</span> Island. Great air, great water, and great weather all year around, they are healthy and stress free.<br /><br /></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUaLFfhCYXUhE3eM8mXwzsVDlR-XIutHgHypcEQuQPecDx2UwhB-8qeD7tL31KMU5GXTnvTSL5H7i90lv-HMvi3TMdKCazYi5gNnqSyJ3QrR9vQeNmvcBcOyzh5N_3ApIldC9Pm4QdEGt/s1600-h/Ishigaki+Beef+11.jpg"><img id="BLOGGER_PHOTO_ID_5156599606640079378" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUaLFfhCYXUhE3eM8mXwzsVDlR-XIutHgHypcEQuQPecDx2UwhB-8qeD7tL31KMU5GXTnvTSL5H7i90lv-HMvi3TMdKCazYi5gNnqSyJ3QrR9vQeNmvcBcOyzh5N_3ApIldC9Pm4QdEGt/s320/Ishigaki+Beef+11.jpg" border="0" /></a></p><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj787JZp-nC-7Rrore0UV9bqiNSFA6tUmCri_LY5VQmMJLvVP_vSF3SrVnNbFeFCkuNs909SP84uiuUyM94GzjDjgA1gtaGp7SjL1OSuvF2mjwOWojdBvsTpaleDKyUggWPVjPEt4M0nLj5/s1600-h/Ishigaki+Beef+9.jpg"><img id="BLOGGER_PHOTO_ID_5156599421956485634" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj787JZp-nC-7Rrore0UV9bqiNSFA6tUmCri_LY5VQmMJLvVP_vSF3SrVnNbFeFCkuNs909SP84uiuUyM94GzjDjgA1gtaGp7SjL1OSuvF2mjwOWojdBvsTpaleDKyUggWPVjPEt4M0nLj5/s320/Ishigaki+Beef+9.jpg" border="0" /></a></p>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-49691475871453197392008-01-16T21:20:00.000-08:002008-12-09T08:53:20.197-08:00Fish Market in Ishigaki<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCJRCOyfiHT3rc1U9CSZ7Y2n0ye-3rwDfimBOBFCLeoImLvF66n7Osr6mkD8manVZh4ZAwb33gmqXn2hCEsQ6ihlzpXVBUX4ui4tFRzhfCCRa7-FDKKEJtkG8L2GJ70wXQ9MxGo2JYQz3/s1600-h/2182016035_c9b82f9f82_b.jpg"><img id="BLOGGER_PHOTO_ID_5156329543391473762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCJRCOyfiHT3rc1U9CSZ7Y2n0ye-3rwDfimBOBFCLeoImLvF66n7Osr6mkD8manVZh4ZAwb33gmqXn2hCEsQ6ihlzpXVBUX4ui4tFRzhfCCRa7-FDKKEJtkG8L2GJ70wXQ9MxGo2JYQz3/s320/2182016035_c9b82f9f82_b.jpg" border="0" /></a><br /><div>Ishigaki is a Japanese tropical island located in Okinawa prefecture. </div><br /><div>I was lucky to meet a cab driver who told me about Ishigaki Fish Market. </div><br /><div></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFu6G9bJ8dns8oaweob5k74pZj7pX-qFKfAJzbUQtPZNMtU2Wh6B84buApEsmn0ADKcTM9yHxmRVgufenAInlCB1Wyt5BTAyWswmk9-Qe_81t-g614PEIzPoZPV2MzNp-B4Xw7Qmcjdlsz/s1600-h/2182842860_9ae9fd7c94_b.jpg"><img id="BLOGGER_PHOTO_ID_5156333202703610162" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFu6G9bJ8dns8oaweob5k74pZj7pX-qFKfAJzbUQtPZNMtU2Wh6B84buApEsmn0ADKcTM9yHxmRVgufenAInlCB1Wyt5BTAyWswmk9-Qe_81t-g614PEIzPoZPV2MzNp-B4Xw7Qmcjdlsz/s320/2182842860_9ae9fd7c94_b.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OeE9vtSsSWK_5jLD-CR1oSBhbQS8ZaJm1ewBWdBxJ8ZzcSD3Osp0AiUOmiVjWOob-haIwupfSwxGC5OafoA6vIyD1mk9PSaTG20WIQC3kXSfE62mclMWoSwcuD8nuQpjtxsXB_X20oKJ/s1600-h/2182056191_89168de142_b.jpg"><img id="BLOGGER_PHOTO_ID_5156331931393290418" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OeE9vtSsSWK_5jLD-CR1oSBhbQS8ZaJm1ewBWdBxJ8ZzcSD3Osp0AiUOmiVjWOob-haIwupfSwxGC5OafoA6vIyD1mk9PSaTG20WIQC3kXSfE62mclMWoSwcuD8nuQpjtxsXB_X20oKJ/s320/2182056191_89168de142_b.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFu6G9bJ8dns8oaweob5k74pZj7pX-qFKfAJzbUQtPZNMtU2Wh6B84buApEsmn0ADKcTM9yHxmRVgufenAInlCB1Wyt5BTAyWswmk9-Qe_81t-g614PEIzPoZPV2MzNp-B4Xw7Qmcjdlsz/s1600-h/2182842860_9ae9fd7c94_b.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6QOk5llPzCv0TteTfR5RHdEVEsUdpaMClC9G5npBythdpqAwbTy0Mihrdlh1dSgETMNRcKU2k87X1YcpOJB-mWci_o8zd9WUg06KLMlahMIJtXi6VRTGUiOAOHJKwvW75er8wPgtKpWw/s1600-h/2182840852_481e187b9b_b.jpg"><img id="BLOGGER_PHOTO_ID_5156332756027011346" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6QOk5llPzCv0TteTfR5RHdEVEsUdpaMClC9G5npBythdpqAwbTy0Mihrdlh1dSgETMNRcKU2k87X1YcpOJB-mWci_o8zd9WUg06KLMlahMIJtXi6VRTGUiOAOHJKwvW75er8wPgtKpWw/s320/2182840852_481e187b9b_b.jpg" border="0" /></a><br /><br /><br /><div>When I was at the market, I did not see any tourist. The market was very small and was not open to public. I was very happy to see the variety of local tropical fish brought by fishermen for the morning auction. They had many tuna including 2 meter Kajikimaguro (Swordfish). I have tasted Irabucha (blue fish pictured below) sashimi. It had almost see though White fresh which tasted very clean with hint of sweetness. It reminded me the taste of Hirame (Halibut).</div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUThBGxxPY_EDRjzYC_Q2S6Va0_lehFAXeG_W4X5NsqJOUx-je9_8nkYAYqgcYNnzTFibt2QLe1yyPFFaon6zOAgqbIVYXCsJ8zJQd1knVUnk92QP6-hq6qkC3l8vTi_HPnWRE_USAnhO/s1600-h/2182843386_ba9ebb4f92_b.jpg"><img id="BLOGGER_PHOTO_ID_5156333353027465538" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUThBGxxPY_EDRjzYC_Q2S6Va0_lehFAXeG_W4X5NsqJOUx-je9_8nkYAYqgcYNnzTFibt2QLe1yyPFFaon6zOAgqbIVYXCsJ8zJQd1knVUnk92QP6-hq6qkC3l8vTi_HPnWRE_USAnhO/s200/2182843386_ba9ebb4f92_b.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kdjg39yfvIyKYMj_f_kGG40-GSkeZG98KGDoshRC_okk6Rla5SsDpUaFSHW-qzwwYHf7yXdHX2470wvpJ_FgJzNB_XPxqS-R_aMCBGoFGGhx8jJ45PLNgsnvp0m_ouCaMe7BLqB4uJcD/s1600-h/2182834902_988519e6c3_b.jpg"><img id="BLOGGER_PHOTO_ID_5156332111781916866" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kdjg39yfvIyKYMj_f_kGG40-GSkeZG98KGDoshRC_okk6Rla5SsDpUaFSHW-qzwwYHf7yXdHX2470wvpJ_FgJzNB_XPxqS-R_aMCBGoFGGhx8jJ45PLNgsnvp0m_ouCaMe7BLqB4uJcD/s200/2182834902_988519e6c3_b.jpg" border="0" /></a></div><div>イラブチャー(ナンヨウブダイ) </div><div>Irabucha </div><div></div><div></div><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2XtP8cfvJlqoGGj1bFVhckF1Q2uyFAARDK9XPmdba6Yslh2etvnEfsxqsI9-_NQjoYIGDwuQGPgZ46HF-6051CHxDzky4gwQfVueIGCAOwCy_nQqYAKV9qvqy0nrtHkCpCCFOSNyzfXM/s1600-h/2182837856_496b2aec48_b.jpg"><img id="BLOGGER_PHOTO_ID_5156332223451066578" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2XtP8cfvJlqoGGj1bFVhckF1Q2uyFAARDK9XPmdba6Yslh2etvnEfsxqsI9-_NQjoYIGDwuQGPgZ46HF-6051CHxDzky4gwQfVueIGCAOwCy_nQqYAKV9qvqy0nrtHkCpCCFOSNyzfXM/s200/2182837856_496b2aec48_b.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MRz4EQp85GwKDPrDb8JuOGNvkuMuqLEGr-FxZ2d8fLy81jztXJBZ-1HUbatDb8WMaWXCoW17R1cBEO8BeNYA6imE6_YLNLQg_NKzovCoH8EXhKSsTF_xD1nAJ-MNpe-mEDihUX1DFDCW/s1600-h/2182844412_1b043f1085_b.jpg"><img id="BLOGGER_PHOTO_ID_5156333511941255506" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MRz4EQp85GwKDPrDb8JuOGNvkuMuqLEGr-FxZ2d8fLy81jztXJBZ-1HUbatDb8WMaWXCoW17R1cBEO8BeNYA6imE6_YLNLQg_NKzovCoH8EXhKSsTF_xD1nAJ-MNpe-mEDihUX1DFDCW/s200/2182844412_1b043f1085_b.jpg" border="0" /></a></div><div align="left"> グルクン (タカサゴ) <br /> Gurukun<br /></div><div></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86EoVKmuofegVhkC_ZHHuDRjYd3il2Mb8uVSOlvZZJtAPpB7qRwdXZnyHJdMtNGsG3KpnJU-k0LtY2hkFV8Riuy30ovxmt6ypL0XCLsY8VPV9W3ppUGIfhOodkIAhu7GPbuYs2gG9D5lV/s1600-h/2182841858_d02c459b08_b.jpg"><img id="BLOGGER_PHOTO_ID_5156333052379754786" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86EoVKmuofegVhkC_ZHHuDRjYd3il2Mb8uVSOlvZZJtAPpB7qRwdXZnyHJdMtNGsG3KpnJU-k0LtY2hkFV8Riuy30ovxmt6ypL0XCLsY8VPV9W3ppUGIfhOodkIAhu7GPbuYs2gG9D5lV/s200/2182841858_d02c459b08_b.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdj_ubUQZuSFHrWKVMBo4awF1pq2QbDnnu5WQTgr0UPd3KaBT_aasRVXq_Xw66H5rP8rLRnBlhdTQUnkEAzEjX-VPrBV1OwLe3oXH3WdWsSWV5Lxa6EPIsR2D9Q9wMM9hr8Pxg3M4WtfT/s1600-h/2182840304_947121f8b4_b.jpg"><img id="BLOGGER_PHOTO_ID_5156332618588057858" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdj_ubUQZuSFHrWKVMBo4awF1pq2QbDnnu5WQTgr0UPd3KaBT_aasRVXq_Xw66H5rP8rLRnBlhdTQUnkEAzEjX-VPrBV1OwLe3oXH3WdWsSWV5Lxa6EPIsR2D9Q9wMM9hr8Pxg3M4WtfT/s200/2182840304_947121f8b4_b.jpg" border="0" /></a><br />クチナジ(イソフエフキダイ)<br />Kuchinaji Deep Water Fish ?<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqatbgFm749Apf-Yt8MkuxNRZhH8oX9e8PIhQMoxiNXYqGCuc3-0Nf-ccok4-gRrpDipJVi-LNnJUuUHktHpzBI65O9h9hjBHlKkXESNs3Rbyq2i9OGLcyYDqYqa0iOeQWNk3YmRQkgcO/s1600-h/2182839814_5ce98ddc05_b.jpg"><img id="BLOGGER_PHOTO_ID_5156332489739038962" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqatbgFm749Apf-Yt8MkuxNRZhH8oX9e8PIhQMoxiNXYqGCuc3-0Nf-ccok4-gRrpDipJVi-LNnJUuUHktHpzBI65O9h9hjBHlKkXESNs3Rbyq2i9OGLcyYDqYqa0iOeQWNk3YmRQkgcO/s200/2182839814_5ce98ddc05_b.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-wpKYn22emYLLvA57gdCrAeplH48HySacpO1lyYn-Nsz35xypDnyUKxmiVgjo0wnzNWZxXTjCRQILvyV61Ug1BpsfnbeNLNBA3-lmBw3OgCtrdqbIr6VcxLqewvD1WRJxZGaXvuL0RNA/s1600-h/2182838858_356d99eb75_b.jpg"><img id="BLOGGER_PHOTO_ID_5156332373774921954" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-wpKYn22emYLLvA57gdCrAeplH48HySacpO1lyYn-Nsz35xypDnyUKxmiVgjo0wnzNWZxXTjCRQILvyV61Ug1BpsfnbeNLNBA3-lmBw3OgCtrdqbIr6VcxLqewvD1WRJxZGaXvuL0RNA/s200/2182838858_356d99eb75_b.jpg" border="0" /></a><br />?<br /> Large Shrimp (about 50cm)<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnZSJHVxwOwjsyQfpE3H0qa4PXkBEsXfZ_M7S_cG3Mal11iPl_PSMWMZedNtO5MdJVrp_SivHTfgjlYwBFekuchRZkU94AfbRs7LXtWHUwsWic0DYheQvkLLbPdb044jVr_S1I6XecZXi/s1600-h/2182053599_280db59475_b.jpg"><img id="BLOGGER_PHOTO_ID_5156331665105318050" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnZSJHVxwOwjsyQfpE3H0qa4PXkBEsXfZ_M7S_cG3Mal11iPl_PSMWMZedNtO5MdJVrp_SivHTfgjlYwBFekuchRZkU94AfbRs7LXtWHUwsWic0DYheQvkLLbPdb044jVr_S1I6XecZXi/s200/2182053599_280db59475_b.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNf9lB40Zmznp2VzPUNXSTGX4iYMgDQlKUDHQUERBU4wXyCsjqnrHzkavRk4n_XDupN8hhLlzvQ4zQgtlKf8RWZMe2pc26WW9DkAFAkqSkFZHRRyShuSC0HpGujRCPhhBdVqHdnNeAqCsM/s1600-h/2182050453_59359a6351_b.jpg"><img id="BLOGGER_PHOTO_ID_5156342346688983394" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNf9lB40Zmznp2VzPUNXSTGX4iYMgDQlKUDHQUERBU4wXyCsjqnrHzkavRk4n_XDupN8hhLlzvQ4zQgtlKf8RWZMe2pc26WW9DkAFAkqSkFZHRRyShuSC0HpGujRCPhhBdVqHdnNeAqCsM/s200/2182050453_59359a6351_b.jpg" border="0" /></a><br />タコ イカ <br />Octopus Cuttlefish<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXY-wUwKm72GgWjCA6U2lBlhFi3ri7WdnnPgCq_LbV_IoHdh6Ul2HEaJz06qZp6T7vYCTYPPBTc9M9S-f9HxcLDyebn5YiPTuveK0h_9IUroijv6p51ghNjaP-G0Lwv9SbU9XOAG3BEffk/s1600-h/2182049513_a6fbd9a17a_b.jpg"><img id="BLOGGER_PHOTO_ID_5156344571482042738" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXY-wUwKm72GgWjCA6U2lBlhFi3ri7WdnnPgCq_LbV_IoHdh6Ul2HEaJz06qZp6T7vYCTYPPBTc9M9S-f9HxcLDyebn5YiPTuveK0h_9IUroijv6p51ghNjaP-G0Lwv9SbU9XOAG3BEffk/s200/2182049513_a6fbd9a17a_b.jpg" border="0" /></a><br />カジキ鮪<br />SwordfishChie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-33751042879214900892007-12-09T19:33:00.000-08:002008-12-09T08:53:20.766-08:00Truffle Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfiE7UfF9AQ0bb-QSJDf1-E35aMjOa0IqD0hq7o9scN0d4VG5wM7f9-ZHyBFoFW4kAlSkSQRmyAHOaYdAVYCoZWxSM7gDPtkTwiKmYJznctsxyyaqJvQ_C8QGeHshHCbok4znNKyDNriOX/s1600-h/CIMG5379.JPG"><img id="BLOGGER_PHOTO_ID_5142183435343164290" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfiE7UfF9AQ0bb-QSJDf1-E35aMjOa0IqD0hq7o9scN0d4VG5wM7f9-ZHyBFoFW4kAlSkSQRmyAHOaYdAVYCoZWxSM7gDPtkTwiKmYJznctsxyyaqJvQ_C8QGeHshHCbok4znNKyDNriOX/s200/CIMG5379.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduFC1bvVzX7XjbeLknBws-j07OR-l0GgOkrFgaqGBDn66cIf6pYqg9DYUs4sL3rwtfu_H6S3o73QIEfC62dwoGxDLTDkUhDiK8MfsHY_E2nJqIm1G4kpzofR3NRY8AiUdBX0ExDUHB6iI/s1600-h/CIMG5398.JPG"><img id="BLOGGER_PHOTO_ID_5142418559032816562" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduFC1bvVzX7XjbeLknBws-j07OR-l0GgOkrFgaqGBDn66cIf6pYqg9DYUs4sL3rwtfu_H6S3o73QIEfC62dwoGxDLTDkUhDiK8MfsHY_E2nJqIm1G4kpzofR3NRY8AiUdBX0ExDUHB6iI/s200/CIMG5398.JPG" border="0" /></a><br /><br /><br /><div><div><br /><br /><br /><br /></div><br /><div></div><div align="center"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Petit</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Brillat</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Savarin</span> with Truffles</div><br /><div></div><div>I really enjoyed this cheese... black truffle coated fresh triple cream cow's milk cheese. The cheese itself is very smooth rich and mellow. But the fats in the cheese help the beautiful truffle flavor to linger in your mouth better - Very nice combination indeed...<br /></div><div> </div><div><br /> </div><br /><div><img id="BLOGGER_PHOTO_ID_5142198652412294050" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRPWDtklUTFI8fR-Q0Ai9q3XCq7i5Uuqrg9LKpD_i8bhG5WFNyHJ4h8J_TTUPfblw8J-NM3v441kr5aNq6gXniSDIiX9vMuFNDIk1hp0qbSoYqAy57DFwvSfwicCBWPrEU5C8tmxNdPZv/s320/CIMG5382.JPG" border="0" /></div><p align="center"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Boschetto</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tartufo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Stagionato</span></p><p> </p><p>This cheese is made from pure sheep’s milk by the master cheese maker at <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Il</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Forteto</span>. It is supposed to have white truffles in it but all the truffles looked very dark to me (may be do to the aging process?) It did have a light aroma of truffles but it didn't have the depth of truffle flavor I wished for. I would rather use white truffle butter to add intense truffle flavor to a dish (If you don't have a fresh truffle). This cheese remind me of aged sheep Gouda. It could be sliced or graded over pasta or risotto. </p></div>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-85101324785463967742007-12-09T13:39:00.000-08:002008-12-09T08:53:21.661-08:00Truffle ButterAfter tasting 7 course fresh Italian white truffle dinner at my favorite restaurant in Venice (I want to keep it secret...), I was not sure if my palette was developed enough for truffle. I asked the chef to slice me white truffles so that I can taste it by it self. I did like plain truffle but I think the truffle's job is to decorate other ingredients in the dish. In other word, truffles shine when there is a beautiful background food. It is like a beautiful flawless diamond (white truffle) on a beautiful woman without any makeup (scrambled eggs, pasta, risotto...without any other spice).<br /><div></div><div>I wanted to incorporate truffles in to my daily diet... so I ordered truffle butter.</div><div></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63luYtmnXAzFeSVFW_5STo7WJREkUZ8M2gminqZHkaynOmOMhK0KOG71EjMk_2tjJqbxk1TgkGQHDq8Me004U6Q8S3FPvca8vm0W2VS95a-21XNk7FVQj9f2M5RDJ_xaZKCPqWYEfkNjH/s1600-h/CIMG5373.JPG"><img id="BLOGGER_PHOTO_ID_5142105829579092802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63luYtmnXAzFeSVFW_5STo7WJREkUZ8M2gminqZHkaynOmOMhK0KOG71EjMk_2tjJqbxk1TgkGQHDq8Me004U6Q8S3FPvca8vm0W2VS95a-21XNk7FVQj9f2M5RDJ_xaZKCPqWYEfkNjH/s320/CIMG5373.JPG" border="0" /></a>I really loved intense flavor of white truffles in this butter (see left). It has very simple ingredients -100% French butter, white truffle, natural white truffle extract, sea salt. It had just enough sea salt to enhance the flavor of truffle. </div><div></div><div>It is made by <a href="http://www.fabriquedelices.com/temphome.htm">Fabrique Delices </a>which I associate with great quality high end food. I had great experiences with their Pâtés, Foie Gras, and sausages as well.<br /></div><div>I used this butter on bread, on crunchy fresh green beans, and boiled fingering potatoes.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURdB8ub-qBxdPibvSscgZMngISw4JRWnI8udyhz45ygVtYUx2FsQThmn1aSi86f6x7sZ4Bqv-mC-JKp4VPMii13c_mrq0ZbELTZgBkkBTV-ws4UCBi_ZVyqjoG0JUpiguLM7QSO3kmvvb/s1600-h/CIMG5376.JPG"></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURdB8ub-qBxdPibvSscgZMngISw4JRWnI8udyhz45ygVtYUx2FsQThmn1aSi86f6x7sZ4Bqv-mC-JKp4VPMii13c_mrq0ZbELTZgBkkBTV-ws4UCBi_ZVyqjoG0JUpiguLM7QSO3kmvvb/s1600-h/CIMG5376.JPG"></a></div><div><br /></div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURdB8ub-qBxdPibvSscgZMngISw4JRWnI8udyhz45ygVtYUx2FsQThmn1aSi86f6x7sZ4Bqv-mC-JKp4VPMii13c_mrq0ZbELTZgBkkBTV-ws4UCBi_ZVyqjoG0JUpiguLM7QSO3kmvvb/s1600-h/CIMG5376.JPG"><img id="BLOGGER_PHOTO_ID_5142110790266319698" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURdB8ub-qBxdPibvSscgZMngISw4JRWnI8udyhz45ygVtYUx2FsQThmn1aSi86f6x7sZ4Bqv-mC-JKp4VPMii13c_mrq0ZbELTZgBkkBTV-ws4UCBi_ZVyqjoG0JUpiguLM7QSO3kmvvb/s320/CIMG5376.JPG" border="0" /></a></div>I also purchased black truffle butter from D'Artagnan. They were not as good as the white one from Fabrique Delices. It did have bigger chunk of truffles but it was not as flavorful as the other. Yes I know, it is black truffle which has less aroma than white but it had other, "off" ingredients such as soy sauce...<br /></div><div></div><div></div><div><br /></div><div>It is better to cook black truffle a little so I used this black truffle butter in my ravioli dish.<br /></div><br /><br /><div><br /></div><div><br /></div><div><br /></div><div></div><img id="BLOGGER_PHOTO_ID_5142150505828905826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZkF00WqFoX15eYl1Wne02Jplgu5_gSsDxBZqC54P_WOWgSzoWq9ymrBaKHK_wbKBW5IeLNys_LfbYGWxU3Qvz-A2QNI71OHI5dNrfE1TW21EFjlXL2NDMOucJkL1dH9OKziSoOGUvOz9/s320/CIMG5394.JPG" border="0" /> <div><br />Risotto with white truffles, shrimps, artichoke and mushrooms topped with Boschetto al Tartufo Stagionato (white truffle cheese). It was very nice match!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURdB8ub-qBxdPibvSscgZMngISw4JRWnI8udyhz45ygVtYUx2FsQThmn1aSi86f6x7sZ4Bqv-mC-JKp4VPMii13c_mrq0ZbELTZgBkkBTV-ws4UCBi_ZVyqjoG0JUpiguLM7QSO3kmvvb/s1600-h/CIMG5376.JPG"></a></div>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-41477133569707895422007-12-09T12:42:00.000-08:002008-12-09T08:53:21.856-08:00Bulgarian Feta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilb7rpuB7mn3c4kO4lRajeJNoaLQLMAJ4FtWvYh_dIud2QSsVDjmpkMs-XD2xwxdJTjIo0QhXh_mesF_dPQwvqnT0KeZRdgFbrIudcFJyTs2WmRRdYsArp9_1oSaxmVhLUgIk2kdYbbG77/s1600-h/Bulgarian+Feta.jpg"><img id="BLOGGER_PHOTO_ID_5142077405485527826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilb7rpuB7mn3c4kO4lRajeJNoaLQLMAJ4FtWvYh_dIud2QSsVDjmpkMs-XD2xwxdJTjIo0QhXh_mesF_dPQwvqnT0KeZRdgFbrIudcFJyTs2WmRRdYsArp9_1oSaxmVhLUgIk2kdYbbG77/s320/Bulgarian+Feta.jpg" border="0" /></a><br />I'm so into sheep's milk these days. I really like cheese made of sheep's milk. They taste more flavorful than cow milk but more delicate than goat milk.<br /><br />I was not a big fan of Feta cheese. I thought they taste chalky and salty without depth in flavor.<br /><br />I found this Bulgarian Feta (<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sireneon</span>) on <a href="http://www.igourmet.com/Shoppe/search.aspx?qry=Bulgarian+Feta"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">igourmet</span>.com </a>and I realized I was wrong about Feta. This feta was creamy but crumbly at the same time. It was not too salty nor too acidic but had very mild milky sheep flavor. I really loved it.<br /><br />Interesting article about Feta on SF Gate <a href="http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2004/08/11/FDG20838DT1.DTL&type=food">FOCUS ON FETA</a><br />Now I feel embarrassed that I said "I do not like Feta" without trying Feta from countries other than Greece.Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-38402974624497825362007-12-03T07:45:00.000-08:002008-12-09T08:53:23.207-08:00Argentina - Beef<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWz_PdYlcNHpRtqCVjbUZjP2g_q5CyoKZ8K3W5gmrr5DRYggushf5VrQb0Pux534dkihD2DSnQOyixBwqnTPDAoSRPjXYwpXMAASUgDfQbvKEGfr5EBMRTAL4B5mYgahL7JNiuIkHMYilC/s1600-h/Stake+in+Argentina.jpg"><img id="BLOGGER_PHOTO_ID_5142000675894784578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWz_PdYlcNHpRtqCVjbUZjP2g_q5CyoKZ8K3W5gmrr5DRYggushf5VrQb0Pux534dkihD2DSnQOyixBwqnTPDAoSRPjXYwpXMAASUgDfQbvKEGfr5EBMRTAL4B5mYgahL7JNiuIkHMYilC/s320/Stake+in+Argentina.jpg" border="0" /></a>Argentinians are very proud of their beef and I think they should be. Argentinian beef <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tastes</span> great and Argentina has the world's highest consumption rate of beef, at 68 kg a year per <span class="blsp-spelling-error" id="SPELLING_ERROR_1">capita</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_2">Wikipedia</span>).<br /><br />I am a big believer of eating meats which was raised natural way. I mean natural by animals that eat only non processed food and live without being caged. Of course no hormones and no antibiotics. -the way animals suppose to live. I think they taste way better. On top of that, I feel healthier eating healthy animals.<br /><br />Open pastures grass diet is still the most popular way of raising beef cows in Argentina. I believe 100% grass fed beef has more depth in the flavor. They do not have marbled fat through out the muscle but it can sustain moisture through dry cooking method. I used to only eat stake with marblelized fat such as <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Matsuzaka</span> and Kobe beef, but now I also appreciate more lean red grass fed beef as well. My <span class="blsp-spelling-error" id="SPELLING_ERROR_4">favorite</span> cuts are <span class="blsp-spelling-error" id="SPELLING_ERROR_5">ojo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">bife</span> (rib-eye) and <span class="blsp-spelling-error" id="SPELLING_ERROR_8">lomo</span> (tenderloin). Only issue I had was that Argentinians like to eat stake more cooked than rare. At many restaurants, they served me medium stake when I ordered it rare.<br /><br />One place I had great rare stake was at <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Cabaña</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Las</span> Lilas. It is very famous <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Parrilla</span> (grill restaurant). They have their own ranch to raise their cows. Their "branded" meat is very popular in <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Buenos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Aires</span>. I saw their meat sold at super markets there. I think <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Las</span> Lilas is one of Must Visit for <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Buenous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Aires</span>. We arrived at the restaurant over 1 hour late but they were very accommodating. They served us warm traditional homemade <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Empanada</span> (beef, green pepper and boiled eggs) with glass of Mendoza sparkling while waiting for our table. I ordered <span class="blsp-spelling-error" id="SPELLING_ERROR_18">chinchulines</span> (beef Chitterlings -very common appetizer in Argentina) and <span class="blsp-spelling-error" id="SPELLING_ERROR_19">lomo</span> stake. They serve appetizer tray, extensive bread basket and desert tray with all the dinner menus. Their Italian influenced appetizer tray was mediocre, but other than that, they were all delicious. I was pleasantly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">surprised</span> that the chitterlings did not have any gaminess and was not chewy... I really loved great clean beef fat flavor with grill taste. Overall, the restaurant was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">touristy</span> but I enjoyed 3 hour meal there.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5142025062719091282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQvOQ4uENIg9h9nJ5-NKOoyGZojTBwnDQ_WkxG2KA8Mi60xwgYBPw5b4ogpu8eyYOblf-IJwYmhcYU0BdQQFnkrtOLwA1QKJhgFqm7d5jil1NVj3Fq_6Nj2qT8C49ciNmFCVgNjfd7YCb/s320/Chitterlings.jpg" border="0" /></p><p><a href="http://www.blogger.com/www.laslilas.com"><span class="blsp-spelling-error" id="SPELLING_ERROR_22">Cabaña</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_23">las</span> Lilas</a><br />Alicia <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Moreau</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_25">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Justo</span> 516, <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Buenos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Aires</span><br />At <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Villaflor</span> in <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Dique</span> 3<br />Phone: 11/4313-1336<br /></p><br /><br /><p>I also enjoyed Milanese <span class="blsp-spelling-error" id="SPELLING_ERROR_31">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_32">Carne</span> (breaded beef) in Argentina. I saw the dish listed on menus at may restaurants and I saw beef <span class="blsp-spelling-corrected" id="SPELLING_ERROR_33">already</span> coated in bread <span class="blsp-spelling-corrected" id="SPELLING_ERROR_34">crumbs</span> sold at many butcher/egg stores as well.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTmcUWTxbbKcSpc7_aS-gu0z2C59r0F7CYPeydG6mjDCRQ0KGq7Ej0B-1jHquZDEW4EVf77SzZoAlw_TRj0Y3MBCcu0FAs2EVuNoHKl6bfKKKUUt3G_Ts1GPaX7jAy4UNzMif9cQoNfnr/s1600-h/Milanesa+De+Carne.jpg"><img id="BLOGGER_PHOTO_ID_5142052692243706482" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTmcUWTxbbKcSpc7_aS-gu0z2C59r0F7CYPeydG6mjDCRQ0KGq7Ej0B-1jHquZDEW4EVf77SzZoAlw_TRj0Y3MBCcu0FAs2EVuNoHKl6bfKKKUUt3G_Ts1GPaX7jAy4UNzMif9cQoNfnr/s200/Milanesa+De+Carne.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXqRM7vGPS2H4vZqFI6A7mo1N1WNgwUqosHsvVSam4anBYzGbnojAKSlYQpk8twMxam2-Ohv6h3LHEIdWk7Il-yji_bj8T3u66QdgXVsXYJ4wNK9xEQC72PSQEhdLJK8OrtSs-z3-0RBD/s1600-h/egg+store.jpg"><img id="BLOGGER_PHOTO_ID_5142054221252063874" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXqRM7vGPS2H4vZqFI6A7mo1N1WNgwUqosHsvVSam4anBYzGbnojAKSlYQpk8twMxam2-Ohv6h3LHEIdWk7Il-yji_bj8T3u66QdgXVsXYJ4wNK9xEQC72PSQEhdLJK8OrtSs-z3-0RBD/s200/egg+store.jpg" border="0" /></a><br /><br /><p><br /></p><br /><br /><p></p><br /><br /><br /><br /><p></p>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-37722478952567441262007-12-02T09:51:00.000-08:002008-12-09T08:53:23.480-08:00Empanada<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mylREqu9hmj2GHJlla2IEKY__8DCzImwDcLdyCWhj2lGECS3b6paB2EmIWIgziM8aBIchHu2wRkOWPrLjz8_CuzuvfGA37TrAdzNf-FPDop1sl9QvJFVUy2_v35BWyao_weExCqA06sw/s1600-h/Empanadas+in+Buenos+Aires.jpg"><img id="BLOGGER_PHOTO_ID_5142032445767873122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mylREqu9hmj2GHJlla2IEKY__8DCzImwDcLdyCWhj2lGECS3b6paB2EmIWIgziM8aBIchHu2wRkOWPrLjz8_CuzuvfGA37TrAdzNf-FPDop1sl9QvJFVUy2_v35BWyao_weExCqA06sw/s320/Empanadas+in+Buenos+Aires.jpg" border="0" /></a> I enjoyed eating <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Empanada</span>. I did not have great experiences with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Empanadas</span> in the US, and I was delighted by the wonderful taste of freshly made <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Empanadas</span> in Argentina. They were sold at many small shops through out the city... also at bakeries and pizzerias.<br /><br />There are many different variety of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Empanadas</span> such as <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Carne</span> - <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Pollo</span> - <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Jamon</span> y <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Queso</span> - <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Jamon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">queso</span> y Roquefort - <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Queso</span> y <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Cebolla</span> - <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Humita</span> - <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Capresse</span> - <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Espinaca</span> ...<br /><br />My favorite is <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Carne</span>. Coarsely grounded beef, green and red sweet peppers, and chopped boiled eggs. I was invited to an Argentinian home one night, and homemade <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Empanada</span> there was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">unforgettably</span> good.Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-2234815066157476622007-12-02T09:28:00.000-08:002008-12-09T08:53:24.764-08:00Chorizos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F7H6qqZO1Qk13WBpqC_Whbbm_w4ksJeXkjG9e3keNTWxpoCyph-odf3UjiuGNTHEUzeWut2wGJiaZ2hbqHzzdKkq_fBSoqGe9aCGLgFhEO3ZAyTbGlGZ77IgmiNYGTRP97ej5tsyJmGu/s1600-h/Sausage+shop.jpg"><img id="BLOGGER_PHOTO_ID_5142069017414398642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F7H6qqZO1Qk13WBpqC_Whbbm_w4ksJeXkjG9e3keNTWxpoCyph-odf3UjiuGNTHEUzeWut2wGJiaZ2hbqHzzdKkq_fBSoqGe9aCGLgFhEO3ZAyTbGlGZ77IgmiNYGTRP97ej5tsyJmGu/s400/Sausage+shop.jpg" border="0" /></a> <div><div><div><div><div><div><div>I really liked grilled <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Chorizos</span> in Argentina. I saw many sausage shops throughout the city. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYCt-41cPtv2AKCsPRnaB9MZgRIH4Bsh1MnCzjM8mBNgLGpE22RzjX4Ju5jxa4dOVNyacfjllTaUSPlC_uXtWR3CPpONvKZjMnlX5Qx6DSIJvkpMmTLkRD03_fx23JgAdF-FTj1LPlW4g/s1600-h/Sausages.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUM6C5lgo0IkONdiFmiODstd0IZ0Vs4bYeLiBu-YZ1wh8rv3RtfZStSJSoYm3J1GnJOE2JdP4uTevlqaYrMtfDZWNp5G3N4cxS22eY7IAjnU-SED5LulnwBGRZYQ6Ncp_MzKNXcAt3Dnr/s1600-h/Butcher.jpg"><img id="BLOGGER_PHOTO_ID_5142069154853352130" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUM6C5lgo0IkONdiFmiODstd0IZ0Vs4bYeLiBu-YZ1wh8rv3RtfZStSJSoYm3J1GnJOE2JdP4uTevlqaYrMtfDZWNp5G3N4cxS22eY7IAjnU-SED5LulnwBGRZYQ6Ncp_MzKNXcAt3Dnr/s200/Butcher.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGItDBuugivcTC_-tDtlH_KuzKv_hi3jwM04kZjbalBjlHL0tta9HnztHqC221YdwwwkgYrQXbCodwe0NL7E_wxhGI8fTeNccNh_F5d2GWA1nVLnR88krvzXeovzBhG_OD9dd8w0m12D5h/s1600-h/Sausage+Maker.jpg"><img id="BLOGGER_PHOTO_ID_5142070451933475570" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGItDBuugivcTC_-tDtlH_KuzKv_hi3jwM04kZjbalBjlHL0tta9HnztHqC221YdwwwkgYrQXbCodwe0NL7E_wxhGI8fTeNccNh_F5d2GWA1nVLnR88krvzXeovzBhG_OD9dd8w0m12D5h/s200/Sausage+Maker.jpg" border="0" /></a><br /><br /><br /><br /></div><div></div><div><br /><br /><br /><br /></div><div></div><img id="BLOGGER_PHOTO_ID_5142070701041578754" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjEOMFlX1-jlm0A-FDDLw5rTf9PEgb8qJXE3MgG0NHT2deiNRxoyiy_XeDCdE3JBRE-il6-lyd1RDLo5nf4y0HQhOm6vD34CZ65rwrcZpcEWCoBPqy_naG3CeJuO5AXaRLQy0rCzXABke/s320/Sausages.jpg" border="0" /> <div></div><div></div><div></div><div></div><div>I didn't like <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Morcilla</span> (blood sausage). They tasted too sweet to my taste and the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">texture</span> reminded me of blood too much. I prefer <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Spanish</span> version of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Morcilla</span> and Irish /English Black pudding better.</div></div></div></div></div></div></div>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-82485666665621744382007-12-01T18:16:00.000-08:002008-12-09T08:53:25.337-08:00Argentina<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQK5w8PGn8KWG79hwGyKaA3vlpEOdGDFhyx-XyliRIL9hkzEgzOUMvKJOKUPf_1SUJhohXSejP55xrDjeT09dU-13Ixez3E80WwwJxmiPSxvdJcW3ddhz6Wommj0EZijzPLZutAX528usb/s1600-h/Penguin.jpg"><img id="BLOGGER_PHOTO_ID_5141795814544699922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQK5w8PGn8KWG79hwGyKaA3vlpEOdGDFhyx-XyliRIL9hkzEgzOUMvKJOKUPf_1SUJhohXSejP55xrDjeT09dU-13Ixez3E80WwwJxmiPSxvdJcW3ddhz6Wommj0EZijzPLZutAX528usb/s400/Penguin.jpg" border="0" /></a><br /><br /><br /><div>I had a great time (one of the best trip) in Argentina. I loved people, nature, penguins, whales and tango...</div><br /><div></div><div>I was little disappointed with my culinary experience in Argentina. Yes I did experience great beef cooked at <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Parrilla</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Chorizo</span> from local butcher, homemade <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Empanada</span> and Wine from Mendoza. Oh, they also had great sandwiches and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">ice cream</span> too. My problem was I am not a big beef eater... And other than things mentioned above, there were not many good choices. I had sushi but it had no rice in it. It seemed they do not have many fish choices either other than salmon. I had risotto but it was overcooked and not creamy (Skate fish on the same plate below tasted very good)...</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1Ezh9GyKIBYYtCKigkWGGEo-upBovIU5HNhucrsmpZiKut25JIZPrai4kYwZyifUAdwiyi09Hj9RyUd4oKOU_EbmBwG63Ut_KHy9jwKu_2BlvVlgWWgVAqCrSbvigpCSHP4JgAvY5hlA/s1600-h/Sushi+in+Argentina.jpg"><img id="BLOGGER_PHOTO_ID_5141996222013698594" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1Ezh9GyKIBYYtCKigkWGGEo-upBovIU5HNhucrsmpZiKut25JIZPrai4kYwZyifUAdwiyi09Hj9RyUd4oKOU_EbmBwG63Ut_KHy9jwKu_2BlvVlgWWgVAqCrSbvigpCSHP4JgAvY5hlA/s200/Sushi+in+Argentina.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvf-TL7gB4F9jdA8j8TVdzRFbGVdm02uwXONeIgOkmwtcnQMID2jVDTfddIWQcFkyrFsZDDpx_buvaKuyvqMLJ4VMV9PM9rmI9XU37ygl39AiLEWdpZx1pLui8bwnU7w67EBOvZ8_7_XM8/s1600-h/Skate+fish+in+Argentina.jpg"><img id="BLOGGER_PHOTO_ID_5141996526956376626" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvf-TL7gB4F9jdA8j8TVdzRFbGVdm02uwXONeIgOkmwtcnQMID2jVDTfddIWQcFkyrFsZDDpx_buvaKuyvqMLJ4VMV9PM9rmI9XU37ygl39AiLEWdpZx1pLui8bwnU7w67EBOvZ8_7_XM8/s200/Skate+fish+in+Argentina.jpg" border="0" /></a><br /><div></div><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0tag:blogger.com,1999:blog-4740208686088836130.post-60328757955446273102007-11-30T17:59:00.000-08:002007-12-09T08:18:56.164-08:00SpiceJust a thought... Traditional Japanese food is not spicy (I do not consider <span class="blsp-spelling-error" id="SPELLING_ERROR_0">wasabi</span> spicy). Danish food is not spicy. Argentinian food is not spicy. But Mexican, African, Indian and Thai food are spicy. What's the common denominator? If the country is located near the equator with hot weather or not. I think when there were no refrigerator or air conditioners, spices were added to the dishes to 1. increase appetite in the hot weather, and 2. hide taste of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">unfresh</span> food.<br /><br /><br /><br />Interesting link I found... <a href="http://www.exploratorium.edu/cooking/seasoning/map/spicemap.html"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Science</span> of Cooking</a>Chie Iyama Joergensenhttp://www.blogger.com/profile/05988148502552132162noreply@blogger.com0