Archive for the ‘Food’ Category

Chicken Nanban Roll

August 6, 2012

Chicken Nanban Roll

Chicken Nanban roll at Sushi Meijin in Fukuoka.

Sōmen with ice

August 5, 2012

Sōmen (素麺) with ice

Noodles cooked in hot water as usual, and then served chilled with ice. Nice to eat for lunch on a hot day.

Making mochi

August 1, 2012


Making mochi at a local festival earlier this year.

A few more pictures, including one of the finished product, here.

Silkworm Cocoons

May 10, 2011

Silkworm Cocoons

I can’t comment on how they tasted, because I didn’t actually try them.

Hakata Ramen

January 19, 2011

Hakata Ramen

Hakata Ramen. In Hakata.

Bashamichi Taproom

January 15, 2011

Bashamichi Taproom

A few photos from the opening day at Bashamichi Taproom.

Went to the opening day at the new Baird Bashamichi Taproom this afternoon after seeing it mentioned on Drinking My Brains. Good food, good beer, and a great atmosphere. Will probably go there again at some point.

New Year Meal (Osechi Ryori)

January 11, 2011


Osechi Ryori (お節料理) are the traditional foods eaten on New Year’s day in Japan. The in-laws sent us this one.

Pretty impressive-looking, but unfortunately there wasn’t much in it that I was able to eat. Too much seafood for my liking.

More pictures here.

Christmas Dinner

January 11, 2011

Christmas Dinner

I’m pleased to report that no, we didn’t go to KFC for Christmas dinner.

We found a decent sized chicken at Sanwa and cooked it in a Le Creuset pot on the gas hob. It turned out very well, tender and juicy. And I even managed to make a Yorkshire pudding in the combo oven. Served with Paxo stuffing smuggled in from England.

More pictures, including a gory one of the raw chicken with it’s neck hanging out.

KFC Christmas Dinner

December 22, 2010

KFC Christmas Dinner

We’ll be in Japan for Christmas this year. We won’t be having a turkey for Christmas dinner because we haven’t seen anywhere selling them, and our microwave combo oven is probably too small to roast one in anyway.

Whatever we do, we won’t be following the local tradition of going to KFC.

Chinese food in Beijing

December 1, 2010

Peking Duck

Lots of pictures of delicious Chinese food in Beijing.

Of course, in China they simply call it “food”.

100 Days of Sam

July 23, 2010


In Japan it’s traditional to eat a special meal celebrating a baby’s 100th day.

A few more pictures here.


July 23, 2010


Fresh Edamame bought at a local festival.

It took longer to cut them off the stalks and wash them than it did to eat them.

Ninja Stir-Fry

April 11, 2010

You’re in the supermarket looking for something to cook for dinner. Do you choose the meat in a plain package, or the one with a picture of a Ninja on it?


Ninja Stir-Fry. Does not contain actual Ninjas.

I wondered what おかず (written above the Ninja’s head) meant, so I looked in the dictionary. I’m assuming it’s the first definition, not the second.

Worst Fish and Chips ever

August 18, 2009

"Fish and Chips"

The location: A relatively new Irish pub in the vicinity of Shinagawa station.

The “Fish and Chips”: Two pieces of fish, each not much larger than an average hashbrown, with approx. 10 chips, fresh out of the microwave, and served on a fake plasticy sheet of “newspaper” that was printed in French.

The price: Close to 1000 Yen.

The verdict: Won’t be going there again unless in dire need of a pint of Guinness.

Lime pickle

March 9, 2009

I was at Hanamasa at the weekend and found a bag of star anise, so I thought I’d grab some limes too and make up a batch of lime pickle.

This recipe makes enough to fill a 500ml preserving jar.

The juice, sugar and ginger mix is added

3 limes
30g salt
2 tsp yellow mustard seeds
1 tsp fenugreek seeds
Seeds from 2 star anise
2 dried red chilies, chopped
50g soft brown sugar
1 tbsp ginger paste (fresh is best, but I used stuff from a tube)
1-2 tbsp water

Scrub the limes to get rid of wax and any other crap that’s on them. Cut them into eighths, put them in a bowl, and spread the salt over them. You want to get as much salt as possible on the fleshy parts to draw the juice out. Cover and leave for a day or so.

Put the mustard, fenugreek, star anise, and chopped red chilies in a covered pan and dry roast over a high heat until the seeds start to smoke and burst. Take them off the heat and set aside to cool. Be careful of the smoke from the mustard seeds – that stuff will seriously burn your throat.

Pour the lime juice into a pan. Squeeze the remaining juice out of the limes and add the sugar, water, and ginger. Boil gently, stirring, until the sugar has dissolved.

Chop the lime skins up into small pieces (taking care not to cut your finger and get lime juice in it like I did) and put them in the preserving jar. Thoroughly mix in the roasted spices, and then add the juice/sugar/ginger mix.

Allow the pickle to cool for a while, and then screw on the lid. Leave for 4-6 weeks before using.

More pictures on Flickr: Lime pickle step-by-step