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
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)
Two visits to the new DiBeppe Restaurant in Gastown (8 West Cordova, Vancouver, BC)
Hot pot with friends at Dolar Shop (720-5300 No. 3 Road, Richmond)
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