13 years

hard to believe you've been gone for 13 years

some days it seems like yesterday, some days not

can't believe you would've been 87 today

thankful for you always looking out for us

love you 

3 at once

the latest typhoon is typhoon 27 "choi-wan", still going...at least it didn't come too close to mainland Japan, though we did have clouds and drizzles some days

typhoon 28 "nolo", this one was started in Mexico, passed by the Big Island of Hawaii and turned from a hurricane to a typhoon...and is still going..."just in time" for our next 3-day weekend...boo!

typhoon 29 "koguma", still kinda far away but should still bring more rain...sigh

just tired of all these krazy typhoons...actually the gloomy weather is a total mojo killer

if it is sunny where you are, I hope you enjoy it, though I did see that LA had a heatwave...eep!

take care everyone, be safe, be kind 

kokuuma

you often see the word koku (rich) paired with the word uma (tasty) whenever people are describing a savory food

they'll say it is "kokuuma"

well, I needed eggs for our stash during the last typhoon so I "ran" to Family Mart

We are so lucky because Family Mart is only 2 minutes away (180 meters/196 yards) according to the map app that I use

These eggs are rich and tasty

Family Mart's kokuuma egg sandwiches are delicious too

I'm glad we tried their eggs, they are pricey at 358 yen (plus tax) for 10 but good to know they sell eggs 

kaki kimchee

while scrolling I came upon this 

kaki kimchee

For 2 kaki (persimmon) :  @ginahomecook

1 tablespoon salted shrimp (strain shrimp and use only liquid)

1 tablespoon minced garlic

1 tablespoon gochugaru

1/2 tablespoon shoyu

a little less than 1/2 tablespoon maesil (green plum syrup)

Just peel your kaki 

Cut into 8 slices

Toss everything together

Plate and sprinkle sesame seeds

NOTES: I totally cheated and used the Momoya Kimchee no moto (kimchee base)

I also only made 1 kaki because I wasn't too sure how it would taste

I used 1 teaspoon of the kimchee no moto and a little sesame oil

Coated the kaki with the “sauce”

And sprinkled some sesame seeds

I enjoyed this, it was crunchy, sweet, spicy and salty...so delicious

per the creator: eat it right away or it will get watery

have tried apple with kimchee in the past, but am tempted to try other fruits now

yangnyeom chicken

We’ve been lucky in that we’ve had time to prepare for all these krazy typhoons

A lot of times for these typhoons, I plan out what we’ll eat for the next four or more days so I won’t need to leave the house

Since Satoshi went to work during this last “typhoon” I had to make sure he had stuff for his bento too.

Anyway, I had bought chicken breast for one of our dinners so I had to figure out how to use it

I decided to try yangnyeom chicken

Yangnyeom Sauce : from the internet

2 tablespoons kochujang

1.5 tablespoons ketchup

1 tablespoon shoyu

1 tablespoon mirin

1 teaspoon sugar

1 teaspoon minced garlic

NOTES:

Most yangnyeom chicken is fried but I didn’t want to fry, so I just cooked the chicken and then in the pan, coated the chicken with the sauce

I made half of the sauce

It was tasty, I’m glad I tried it and would make this again

this and that

noticed these cranes...if you’ve been reading our blog you know that the beige brown building in the photo took most of our view of Mount Fuji when it was built.

crossing my fingers that whatever they are building will not block my only view left of Mount Fuji from our apartment...

yakiimo ice cream from Family Mart...so ono!

love that there is sweet potato paste plus sweet potato ice cream in there

this “taberu bokujo” (edible dairy farm) series always has interesting flavors

junk taco rice from Ally...it wasn't even spicy and had dried shrimp on it...we won't be back

kinmokusei (sweet olive) season was so short because we had all that rain and those typhoons

not sure what type of flowers they are but thought they were pretty

tried Chilling Coffee and Bake's carrot cake, it was a little dry but still delicious, glad I got to try it

Black Pearl's gyusuji (beef tendon) curry...was delicious

Topping it with cold broccoli was not delicious

on top of that their restroom smelled really bad...blah!

Satoshi's steak was hard.as.rock...we won't be back

the reddest apple! it was sweet but too bad it was a bit chalky

these hotate himo senbei that we got in Aomori...were different

I had thought they used the scallops in the snack, but it is only the "frilly" part of the scallop and they were fried crispy! so ono!

We should finally have some sun in the coming days

The weather dude said Tokyo had 36 days in a row of rain! talk about depressing

Even more depressing another typhoon (#27) has formed...

have a safe weekend

red cabbage salad

I love red cabbage.

In Japanese it is called murasaki cabbage (purple cabbage)

Anyway, I am always looking for a good salad/pickle recipe for red cabbage and already have several on this blog

Tried a new (to me) recipe

This one uses just a little sweetener (honey), so it is more on the salty side

Serves: 2 : @yu_salad_recipe

1/4 red cabbage, thinly sliced

1/2 teaspoon salt

2 tablespoon vinegar

1 tablespoon olive oil

2 teaspoons honey

4 grinds pepper

Sprinkle the salt on the cabbage and leave for 5 minutes

After 5 minutes, squeeze the water out

Combine the vinegar, olive oil, honey and pepper

Dress the cabbage with the marinade and keep in the refrig

Enjoy

NOTES: this recipe had listed more salt in the marinade, I'm glad I did not put it into the marinade

it also added chia seeds but I did not have any, so left it out

This makes a lot (for us) so we've been eating a little with meals

The recipe says it will last two days, but I think it might last a couple more days than that

Not sure I would make it again, but glad I tried it