January 2018: Hello

 

Relaxation is an Art: we can all learn from Snoopy

Hello and How are you?

Finally have a little time to catch up!

I will be on Ms. Deborah Moore’s show on Fairchild AM1470 Tuesday January 23rd at 1030am sharp, hope you can tune in.

For my latest updates, follow me on Instagram

Celebrated Japanese New Year with my extended family at my in-laws: 

Sansho Pepper Roast boneless Prime Rib with organic black mushroom jus

Clams yuzu butter udon

Mom’s “Not Real Sushi” California Roll

Sockeye salmon sashimi with seaweed, wasabi mayo and ponzu

Japanese stewed carrots, konnyaku, lotus root and taro

Charcuterie and Cheese selection from Oyama Sausage

Lettuce wrap from my sister-in law, and Homemade Lemon fromage (lemon, gelatin, sugar, eggs and whipped cream and there’s no cheese) , it is a Danish citron mousse, prepared by her Mom

Aburi Salmon Battera Sushi: Sushi making class through Chef Taka (check his Facebook Page) 

New wish list: kitchen torch and battera sushi mold

Aburi Salmon Sushi!

Participated in an Adult Nutrition tour at Pricemart Supermarket (Richmond, BC) through Libra Nutrition 

Thanks to Amy for an informative session; check out their schedule

A couple Saturday afternoons enjoying a Hoji-cha Latte at Handworks Coffee Studio (7705 6th Street, Burnaby, BC)

Handworks also carries some quaint household and stationary items from Japan

Two visits to  the new DiBeppe Restaurant in Gastown (8 West Cordova, Vancouver, BC)

Cacio e pepe – Cheese and pepper spaghetti at DiBeppe
Second visit: we shared a salad (radicchio, frisee, pickled peppers, mixed greens, shavings of romano, chickpeas in a bright vinaigrette), also enjoyed the pasta pomodoro

Hot pot with friends at Dolar Shop (720-5300 No. 3 Road, Richmond)

I had the mildly spicy pickled cabbage and fish soup base – I love we can choose our own soup
Signature Prawn Paste – great texture
Trio of signature fish, prawn and beef paste to make into balls for hotpot

Better yet… having Japanese and Chinese hot pot with friends, the best kind of gathering during the cold winter season:

Japanese dashi base with daikon (previously we also added sake kasu); selection of vegetables,meats and main focus on seafood (manila clams, Dungeness crab, razor clams)

The highlight was Razor clams (from New Zealand) purchased at local supermarket (T & T Supermarket), succulent and tender, it was really worthwhile.

Best Hot pot condiment: Betty King Sauce

Razor clams from New Zealand: a splurge for this hot pot gathering; succulent and tender, it took less than 30 seconds to cook!

Betty King Sauce – best with hot pot – you can find her selling on Facebook/Instagram

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