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