roppongi

Been wanting to check out Aono in Roppongi after trying the one in Akasaka

This Aono has been in business since 1856

Apparently they were both named Aono because they use the same mizuame (sugar syrup) by a company called "Aono" 
 

This Aono is known for their uguisu mochi.

A soft mochi that has powdered green azuki mixed into it to resemble the color of an uguisu (bush warbler)

This is filled with smooth sweet bean paste and covered with lots of kinako...delicious!

I loved their dorayaki...the "pancakes" were so fluffy and light

I had wanted to also check out a bakery and while I was walking I noticed this temple...Kosenji

The weeping cherry was more "colorful" from far away than up close

Unfortunately, the bakery I wanted to check out was closed on Mondays...I thought I had checked, but I guess I hadn't...boo!

Before jumping on the train to go home, I checked out Otsuna Sushi, which has been in business since 1875

I wanted to try their inarizushi and futomaki

I purchased the set that also had some kanpyomaki

The inarizushi is the "juicy" type and the "skins" are inside out

The pickled ginger (near the inarizushi) had kick!

I'm glad I got to try these places (will try the bakery another time)

Will be back to these places whenever I am in the area

Roppongi Aono

3-15-21 Roppongi

Minato, Tokyo

Hours: 9:30-18:00

Otsuna Sushi

7-14-4 Roppongi, Remm Hotel 1F

Minato, Tokyo

Hours: 10:00-22:00

playing tourist (day 1)

Our family friend, D is visiting from Hawaii, so this past Sunday, I tagged along and played tourist with him and his friends.

Our first stop was Fushimi Inari in Kyoto. It had been ages since I had been there that I really didn't remember visiting it.

Before exploring the shrine, we stopped into Oumi-ya for lunch.

If you are near an Inari shrine what better food to have than inarizushi, right?!

We had the kitsune udon and inarizushi set...the day was overcast and kinda icy, so this was perfect.

After lunch we explored the shrine.

Tons of torii (gateways). These are all donated by businesses as well as families. The size of the torii depends on the donation.

To get to the top of the mountain, you need to climb a LOT of stairs.

There was a hiking club that was there and boy were those seniors speedy!

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And then we headed to Arashiyama.

What a treat it was to see a rainbow! definitely a rarity in Osaka.

Since it was Sunday, we met Satoshi after his German class.

Everyone was feeling a bit peckish, so we popped into Koro-kaki for a little something.

I had the black bean warabi mochi.

This cafe is located in a very old Japanese house. So old that their bathroom is located outside...ahem!

In fact, Satoshi explained that old Japanese houses didn't have hallways, so to get from one room to another you had to go out of the house to the room you wanted to get to...whoa?!

Which explained why the owner kept coming from outside to serve the different tables...

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Then after the sun set, we walked to an area that was participating in a light up called "Hanatouro".

Satoshi and I had checked this out in 2006 but my photos didn't come out too nice then. I remember it being darker, not as lit up, I must say it has gotten better!

Despite the icy winds and rain, it was a nice way to spend a Sunday with friends.

Oumi-ya
82-4 Fukasa inari onmae-cho
Fushimi, Kyoto
Phone: 075.641.2009

Koro-kaki
Next door to Rakushisha
Arashiyama, Kyoto
Phone: n/a

o-inarisan

In Kansai, we call inarizushi (cone sushi), O-inarisan.

I'm not too sure why, but a lot of things in Kansai have -san or -chan attached to it. By adding -chan to it gives it a "cuteness" to it. By adding -san to it I think it gives it a little respect.

Anyway, I've been wanting to try making inarizushi for some time now, and got around to it finally.

O-inarisan (Inarizushi) makes 8
De-oil the pockets:
1 package of thin aburage (fried tofu) : 2 pieces
hot water

Pocket marinade:
1 cup dashi
1 tablespoon shoyu (soy sauce)
2 tablespoons sugar
1/2 tablespoon mirin

Ingredients for the sushi rice:
1 cup rice cooked

Seasoning for the sushi rice:
1 tablespoon sugar
1 tablespoon vinegar
pinch of salt

Ingredients for the "goodies":
2 teaspoons hijiki, reconstituted
2 tablespoons benishoga (pickled ginger), finely chopped
1 tablespoon toasted sesame seeds

Prepare your pockets.
Cut your aburage in half, and then again in half, see picture below

Gingerly open each pocket, not all the way to the edges.
Put the pockets into a pot of boiling water and while pushing down on them with a wooden spoon, let them boil in the water for at least 2 minutes.
(this step is quite important as it takes the oiliness away)
After the 2 minutes, drain, run under some cold water and then squeeze out the excess water.
(be careful, as there still may be hot water in the pockets)
Put the pockets into a pot or pan where each pocket will be able to simmer in the marinade.
When the liquid comes to a boil, turn it down to low and let it cook under an oshibuta (drop lid) for 15 minutes.

Cook your rice.
Prepare the seasoning for the rice, make sure the sugar and salt is fully dissolved.
Prepare your "goodies" (reconstitute the hijiki, chop up the benishoga)

When the rice has cooked, put the rice into a bowl and add the seasoning for the rice a little at a time, and using a shamoji (rice paddle), "cut" into the rice with the rice paddle to coat it with the seasoning.

After the rice is coated, add your goodies. Again, "cut" the goodies into the rice.

Now you are ready to fill the pockets.

Wet your hands with water. Scoop out a little of the rice and mold it with your hand into a cylinder.

Gingerly put them into the pockets, being careful not to tear them.

Repeat wetting your hands before molding the next cylinder.

NOTES: When opening up the pockets, I went all the way to the edge, which is why some of mine are open on one end. Next time I will look for square aburage so that I can try making this with triangle pockets.

I noticed in some inarizushi here they have benishoga in their sushi rice, which is why I tried adding it.

Overall, it does take some time, but I am glad I tried making these and will try to make them again.

I think it would be nice to bring them on a picnic.

odds & ends

It is the end of the month, so let's clear out some photos.

There was an assorted fish (maguro, ika, salmon), shrimp salad maki for lunch one day...mmm.

We've been eating carrot and cucumber sticks with a teaspoon of olive tapenade with our dinners.

My generous blog friend, Abigail of Mamatouille sent me some Jasmine tea and Espresso flavored Kit Kats, along with some Cadbury milk chocolate and a cup of 60% Ghiradelli chips...thank you again!

The Jasmine tea flavored Kit Kat was my favorite, the tea flavor really shines through. The Espresso flavored was good also but a little on the bitter side. The Cadbury Dairy Milk was creamy.

I received these Japanese sweets, which I think are called kangori from my friend Kazumi when we went to Nose.

Kan is the chinese character for cold but also because they use kanten (agar-agar), gori is ice. These aren't cold treats but they resemble pieces of ice. Biting into them, they have slight crunch to them but the inside is gelatinous.

For another lunch, I had some inarizushi stuffed with okowa (mochi rice). These were delicious because they have assorted savory flavored mochi rice.

I made some walnut covered chicken for a dinner. I actually had made this before when I was in Hawaii, but used mac nuts then. These came out just as delicious.

I tried Ellie Krieger's Ranch dressing, it was easy and delicious. We've also been eating carrot and cucumber sticks with this dressing too.

This photo of the dog and his owner was taken in January (I think), I totally had forgotten about this photo. The owner can barely walk and uses this cart to steady herself while the dog just sits calmly as it rolls along.

My goya (bittermelon) before I "killed" it. There were aphids on my bell pepper plants and I got crazy...sprayed everything with a soapy solution and the goya plant (and bell pepper plant) dried...I am hoping for a revival.

Lastly, a bento I bought from Daiei for lunch...they had kodaimai (short wild rice), salmon, some assorted tempura and some nishime..only 498 yen (about US$4.98).

Yet another delicious month....goochisoosama!