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Okay, I lied a little… this nabemono (Japanese hot pot) was made on Girl’s Day (Hina-matsuri), but that’s really the only thing about it that makes it a “Girl’s Day nabemono”. It was still very delicious!

I used chicken thighs, maitake (hen-of-the-woods mushroom), egg dumplings, pollack dumplings, taro, konnyaku (devil’s tongue jelly), gobo (burdock root), negi (Welsh onion) and hakusai (Napa cabbage). For the broth, I used 3/4c mirin, 3/4c of shoyu and an unmeasured amount of sake

This made a ton of food and only took about 45 minutes from start to finish. いただきます！

I made this with elements of red (carrots and my homemade aka miso) and white (taro and shiro miso) in observence of the traditional colors of the Japanese New Year 正月 (shogatsu) . I didn’t actually make any traditional Japanese Near Year foods (お節料理), but I may still – I have some burdock for gobo kinpira :3 .  Anyways, click on the image to make it a little bigger (and check out my dirty stove – oh yes! ).

I picked up this adorable Shinkansen bento box at the Sanrio store in Alderwood Mall last Friday. It is sold as four nested bentos, much like the Russian dolls. More… »

Anyone who knows me also knows that I am a huge Uwajimaya fanboy. As such, I was excited when I saw today’s newsletter in my inbox. From a blurb on said newsletter, I discovered that Fujimatsu Moriguchi, the founder of Uwajimaya, started his business in 1928 selling fishcakes, or satsumage, from the back of his truck in Tacoma. To celebrate this humble beginning, his children (I assume he is deceased, or otherwise unable to do it himself) will be frying up fresh, homemade satsumage and selling them in-store. Check it out!  

• In the Seattle location: 1pm – 3pm Friday, Oct. 17th
• In all Uwajimaya locations: 1pm – 3pm Saturday, Oct. 18th

They will also be having taiko drumming, and everything in the store is 10% off, so I will totally be there. I need to buy more brown rice, anyway.

Anyone should know that.