For a traveler visiting Japan for the first time, saying goodbye to this land of awesome food and tradition was pretty difficult. Hence, to curb my Japan fever when I’m back home, I went pretty rampant at Narita Airport and hauled back quite a few Japanese snack.
These Japanese snack were from Fa-So-La Tax Free Akihabara (duty free shop) at Narita Airport Terminal 2.
Ueno-Fugetsudo matcha petites gaufres. This is their seasonal flavor series.
In this era of extreme busyness, sometimes one can struggle to find time to cook homey healthy meal for the family. Eating out too much is no good ya. The solution? You need a recipe that you can prepare in advance during the weekend, and on the day you need to cook it, you don’t even have to spend 5 minutes in the kitchen. This particular Chinese chicken side dish has that characteristics.
Since it’s so easy, no step-by-step photo is provided. Just chuck everything in a plate and steam it. Steaming is a healthy way of cooking. So, another plus point.
Everything in a plate before steaming.
When in Tsukiji Market, what shall one eat? Sushi of course! (besides the many snacks you can find there). We visited Tsukiji Market on day 15 of our Japan trip. It was our last full day in Japan before flying home.
I skipped those famous sushi shops where throngs of sushi fans form the long lines. I’m not at that sushi fanatic level. I can’t/don’t really eat raw and don’t know how to appreciate it. So, we randomly choose a sushi shop away from that row of famous sushi place. We went to Umai Sushikan うまい鮨勘. Sadly, there’s a line too. It should be good news, right? Means, it’s famous. LOL Time was around 12.05pm. So, I guess lunch crowds.
We were seated after about 30 minutes of waiting.
We discovered a treasure place for dinner not far from our hostel, Nui in Tokyo on day 14 of our Japan trip. Every time we passed by Kitchen Origin, the food inside always looks so tempting. So we decided to give it a try before flying home soon. Kitchen Origin, owned by AEON, is a take-out only bento shop. It just opened less than two weeks prior to our visit actually. I found out about it at their Toshu website. Previously, it was occupied by Origin Bento オリジン弁当, a sister company also by AEON.
Unlike Hotto Motto, there’s no ticket meal machine here. In Kitchen Origin, you either order at the counter and the food will be cooked for you or you take your pick at the already prepared bentos and side dishes.
These are the side dishes, sold by weight.
We went to Menya Musashi Bukotsu near Okachimachi Station on day 14 for our lunch. This place was recommended by a friend. As I’ve not tried tsukemen before, I was really excited for my first experience. Although it was past lunch (around 3pm+), there was still quite a long queue. So yeah, my expectation jumped up quite a bit.
Tsukemen つけ麺 is a type of ramen dish where the noodles and broth are served separately. Unlike the typical ramen, where you have noodles sitting in the broth all in a bowl, in tsukemen style, you are given two bowls with noodles in one and broth in another. How you eat it is by dipping some noodles in the broth. Literally, tsukemen is called dipping ramen.
Meal ticket machine at Menya Musashi. Gotta say, this ticket machine was the most difficult to decipher! LOL We guessed the red ones are warm tsukemen (2nd from right) while the blue one (right most) is cold tsukemen. Went for the cheapest since we guessed it’s the smallest bowl. Just before writing this post, I tried translating the characters… and turned out the pricing differences are for the flavors.
Have you ever wondered how a bowl of Chinese pork/chicken/prawn noodles from hawker stall is ever so rich in taste? Okay, msg might be one of the reasons. But then, have you ever wondered how they are made; the authentic kind? It always start with a stock. It’s the base of every soup. For this post, let’s learn how to make a simple pork stock. I’ll also show you an example of what I use the pork stock for.
My beautiful pork stock!