this and that

The other day I was reading an article written in Japanese online and the author talked about a Japanese brand of kim chee that does not use additives or preservatives.

Luckily, the supermarket I go to had this brand for us to try.

It is made in Nagano, which in recent years has surpassed Okinawa for longevity.

The kim chee is not overly spicy and I hope we can eat it up before the expiry date.

I'm glad we got to try this and that I was able to use the points on my point card to pay for the kim chee and bell peppers (top photo).

Satoshi has been working long hours, coming home close to 23:00 some nights.

This also means I wait up, then serve him dinner only to get up at 5:00 to make bento for him to take to work.

Napping has become a very important part of my day...ahem!

As for the amount of cases in Tokyo... in the past week, we went as low as 77 to as high as 276.

I hope our numbers will get even lower.

I try to keep off our train lines and only stay close to home...this means we are kind of getting bored with our rotation for take out.

Even on rainy days, the temperature is quite blazing and humid (at night too) so our ac/dehumidifier has been working hard...

Anyway, I hope you are keeping safe where you are.

Have a good week.

kabu

Found some nice sized kabu (turnips) at the market.

I used a little more than half of one for our dinner the other night.

I sauteed some pork belly and diced potato in olive oil.

Added 300 milliliters of dashi, 3/4 of the kabu (thinly sliced) and cooked for about 5 minutes.

Turned off the heat then I added 50 grams of kim chee and 2 teaspoons of miso.

Dinner was served.

It is definitely soup season.

kochujang "sausage"

After seeing Jalna's post on Kochujang "sausage", I had to try.

It was a nice way to use the surplus of kochujang I have in my fridge.

Don't you hate it when you think you don't have something (like kochujang)...buy some, only to find out you already have some in your fridge...grr!

Here's the recipe:
Korean Kochujang Sausage : Courtesy Glenn Shinsato

2 pounds ground pork
1/2 cup kochujang sauce
6 tablespoons garlic powder
1 ounce honey
1/4 cup soy sauce
1 large egg
1/4 cup fruit jam
Won bok kim chee, chopped (optional)

Combine ingredients and mix until sticky.
Shape into 4-inch patties about 3/4-inch thick.
Heat oil in pan and fry patties.

NOTES: this is super easy and got a thumbs up from Satoshi.

Anyway, I cut this recipe to 1/4 and left out the egg since I was gonna stir-fry it.

Cook on medium-low heat or it will burn because of the honey in there.

The mixture turns red, so it is also hard to tell when everything is cooked.

The recipe calls for fruit jam, Jalna said that her husband used an ume jam, since I didn't have any, I used some ume paste.

Also, instead of mixing in the kim chee, I served the kim chee on the side.

Next time I cook this I am gonna put everything on a paper towel to soak up some of the oil.

This was delicious, Jalna, thanks for sharing!

super easy kim chee gyoza

I saw this done on a television show but adapted it.

Super easy kim chee gyoza : adapted from Hirano Remi's recipe : makes 2

30 gyoza wrappers
200 grams minced pork
50 grams kim chee
oil
water

Mix your pork and kim chee together, set aside
In a 6-7 inch (15-17 centimeter) pan put a little water and 1/2 tablespoon of oil
Overlap 7 or 8 gyoza wrappers in a circle.
Put half of the meat mixture onto the wrappers
Then cover with another 7 or 8 gyoza wrappers
Press down slightly on the top wrappers
Turn heat on to medium-low and cover your pan
Cook for about 4 minutes.
Take the gyoza out of the pan and add some oil to the pan
Then flip the gyoza over and turn the heat on to low.
Add a little more water and cook for another 4 minutes.
Repeat and use the other half of the meat mixture for another gyoza.

NOTES: I used sesame oil but you could use a different oil. You can use a pizza cutter to cut for easier serving.
If you use a bigger pan, it may be harder to flip. This was fun, easy and I like how crisp the outsides got.
I'm making this again.

kim chee nikujaga

It wasn't too cold last night, but it had been awhile since I've made nikujaga (literally meat and potato).

On a recent foodie show, the chef introduced a new nikujaga version...

Kim chee Nikujaga adapted by Edamoto Nahomi, Foodies TV : makes about 4 servings

200 grams pork belly, sliced into bite sized pieces
1/2 tablespoon sesame oil
1/2 onion, relatively thinly sliced
4 potatoes, scrubbed and cut into 1-inch slices

Simmering Sauce:
2/3 tablespoon sugar
3 tablespoons sake (rice wine)
3 tablespoons mirin (sweet rice wine)
3 tablespoons shoyu (soy sauce)
1 teaspoon kochujang (spicy korean miso)
1 cup dashi (stock)
1/4 cup water

Add at the end:
100 grams kim chee
nub of butter

Saute the pork, onion and potatoes in the sesame oil.
When everything is coated, add the simmering sauce.
Bring to a boil then turn down the heat to a simmer.
Put an oshibuta (drop-lid) on and cook for 20 minutes.
After the 20 minutes, check the potatoes for tenderness
If the potatoes are tender, take the oshibuta off then cook for about 10 minutes to let some of the sauce evaporate.
Then add the kim chee and butter and turn off the heat.
Serve with lots of rice.
Enjoy!

NOTES: the original recipe asks you to steam the potatoes before adding it to the simmering sauce. Instead, I made it the way I make nikujaga, just adding it to the simmering sauce.

This was nice and spicy and so good with rice.

I'm making this again.

from bento to...

Recently had the bulgogi bento from Palama Market. I've written about it before here, it's still $5.50+tax.

For some reason, I wasn't able to finish it in one sitting, so I kept half (the rice, bulgogi & kim chee) aside.

Oh, this time around the kim chee wasn't sour...whoo! The meat was good too, no gristle. And those korean-style potatoes (bottom left corner) were so good!

The next day, I heated everything up and added an egg and some taegu...bi bim bap!

Mmm

soup weather

Wednesday, it rained all.day.long.

Perfect soup weather.

I made a batch of Kim chee chige (minus the pork), using up what veggies I had in my refridge (a little kabocha, carrot, kinoko (shimeji & maitake)).

I think it may have been a bit too salty for Satoshi but it really hit the spot.

Is it soup weather where you are?

tatsuo's

We checked out Tatsuo's during one of our errand running.

Located at the beginning of Sand Island Access Road, turn right as soon as you see America Carpet One...or you'll have to U-turn and start all over...trust me, that's what happened to us.

A tiny hole-in-the-wall, Tatsuo's has a pretty extensive menu.

Mom chose the Tats Teri Plate...US$9.99 + tax, this came with a generous slice of teri beef (it is actually folded into thirds), 3 kalbi ribs, 1 chicken thigh & 1 pork steak.

All except the chicken were flavored well. A little on the sweeter side, but everything was moist and tender.

Mom says their mac salad was...meh!

Definitely a couple of meals from this plate lunch.

I chose their Kim Chee Burger...US$3.50 + tax.

A nicely charred burger with lots of kim chee (which I think was homemade) and a leaf of lettuce...delicious.

Despite being hard to find, we'll be back!

Tatsuo's
2224 Alahao Place
Honolulu, Hawaii
Phone: 808.523.0142

millefeuille

You won't find many nabe (hot pot) dishes on this blog for three reasons...on weekdays, most times Satoshi and I eat at different times. On weekends, we mostly eat out. And I don't have a proper donabe (doe-nah-bay = deep ceramic pot).

After seeing a similar dish on television, I was itching to try this, but not wanting to go out and buy a donabe, so I made do with what I had...a 10-inch non-stick pan with a cover.

Millefeuille means a thousand leaves in French and is usually found as a dessert with layers of puff pastry and custard cream.

This recipe is a savory version.

Kat's Pork Kim chee MilleFeuille Style "Nabe"

300 grams pork belly, thinly sliced
100 grams kim chee
1/4 hakusai (chinese cabbage)
1 pack maitake (hen of woods mushroom), broken up into pieces
1 pack eringi (oyster mushroom), sliced thinly
1 chicken consomme cube
1.5 cups water

Cut the core of the cabbage and wash each leaf, leaving it as much intact as possible
If the base of the rib of the leaf looks thick, use a peeler and shave off some of it
Also, if the leaf is too wide, cut it to a 3-inch width

Layer cabbage and pork, then slice to about 3-inch squares.
Arrange the layers into your pan or deep pot
Add maitake, eringi and kim chee into the gaps.

On low heat, add part of the water and cover.
Cook for 10 minutes then add the consomme cube.
Add more of the water then cover and cook for another 10 minutes.

Check to see that the rib of the cabbage is at least a little cooked through, it doesn't have to be limp.

And as long as the soup comes up to near the top of your layers, the pork should be cooked through after the 20 minutes.

NOTES: this was so good! If I had a deeper pot or larger frying pan, this would have been easier to cook.

I know this blog has a lot of pork and kim chee combination recipes but the two go so well together.

The last picture is of what was leftover in a 4-cup Ziploc container, by the way, Satoshi had 4 servings and 2 bowls of rice.

I'm making this again.

It's Friday here, hope you have a good weekend!

grilled cheese

Been seeing tweets about grilled cheese sandwiches so one day for lunch I made a grilled cheese with pesto sandwich.

Brushed on olive oil and "grilled" it in my non-stick pan.

It went nicely with some leftover ginger potato soup.

And then my friend, Deb, posted a review of a grilled cheese cookbook.

One of the recipes she tried from it was a kim chee-se sandwich (great name, yeah??)

I didn't have Gouda nor ham as the recipe she tried recommends, so I just grilled my sandwich with the cheese slice I had with some kim chee.

So good with some instant pumpkin soup.

What have you been enjoying for lunch?

kimu-taku yakimeshi

If you are familiar with popular singers in Japan, you'll know that "kimu taku" is a nickname for SMAP's Kimura Takuya.

Not to disappoint, but this post has nothing to do with him.

On a recent television show, which showcases the odd & mysterious cuisines from different prefectures in Japan, there was "kimu-taku gohan" = kim chee takuan gohan.

In Nagano prefecture, this is a really popular dish with school kids, especially when served as part of their school lunch.

On the program, they briefly went through how to make it, I ad-libbed and came up with my own recipe.

Kat's Kimu-Taku Yakimeshi serves: 4

150 grams thinly sliced pork, cut into bite sized pieces
70 grams tsubozuke, chopped chunky
100 grams kim chee, chopped chunky
about 1.5 cups day old rice
1 tablespoon sesame oil
green onion, sliced
1 tablespoon roasted sesame seed

Heat a pan with the sesame oil
Add the pork and brown
Add the rice and break up in the pan
When the pork is cooked and rice broken up, add the kim chee and tsubozuke, mix well.
Sprinkle with green onions and sesame seeds
Enjoy!

NOTES: Tsubozuke is a type of shoyu-based takuan (pickled daikon) that is kind of sweet. If you cannot find tsubozuke where you are, I would suggest using takuan and add a little shoyu (maybe a teaspoon).

This dish is sweet, salty and spicy, perfect with beer. I used cold rice and made this like fried rice though the original version used fresh rice.

I would serve this with suimono (clear broth) or an egg-drop soup, I think miso soup would be too salty with this. Also, I think putting an over-easy or sunny side up egg on it would also be delicious.

I'm making this again, especially when beer season starts.

wonton

Since I didn't want to throw out the oil right after frying the andagi on Saturday, I decided to make some wonton for our dinner yesterday.

I don't think I've ever made wonton before...gyoza yes, wonton no.

Anyway, these wonton don't take a lot of filling, so of course, I have leftover filling.

Usually in Japan, you don't see fried wonton, but rather as a soft-type in soups.

With 30 wrappers, I made 13 filled with minced pork and kim chee, 13 filled with an "Italian" filling & 4 filled with hazelnut chocolate paste.

The kim chee version was similar to how I make the filling for kim chee gyoza, except that I left out the shoyu (nampla).

I used 80 grams of pork & 50 grams of kim chee. I put a splash of sake.

This was nice and I loved the crunch from the wonton wrapper.

For the "Italian" version, I mixed 80 grams of pork with several spoonfuls of pasta sauce, several dashes of Italian seasoning, 1/3 of zucchini chopped, 1/4 of chopped red bell pepper and several pinches of chopped up shredded cheese.

I liked the flavor of this. It wasn't oozy cheesy but the seasoning was nice and basil-y.

Dessert was the wonton filled with the hazelnut chocolate paste (1/2 teaspoon each) I got from Barbero.

It wasn't oozy by the time we ate it, but it was delicious, what's not to like about fried dark chocolate with hazelnuts??

We had these wonton with Trappistes Rochefort 10, a dark Belgian beer, 11.3% alcohol.

This beer had sort of a chocolatey taste, but the thing that I didn't like about it was that there was residuals at the bottom of the cup.

Other than that, I really liked the taste of this, it was easy to drink without being watery.

I liked these wonton, plus, clean-up of the oil was a snap!

Have a nice week.

creating sunshine

The weather has been gloomy. Dark, humid and gloomy. Some days it rains, some days just overcast.

I've been envious of those people blogging about picnics, summer and sun!

I decided to make my own sunshine. I bought some hamburger, added some chopped green onions and white onion. Added an egg and mixed everything up.

Then, since we're not allowed to cook on our lanai, I cooked up 4 patties in my frying pan on the stove.

I toasted some french rolls, and spread some mayo on them after they came out.

Then I put some sanchu (Korean lettuce), the patty and some kim chee. (I actually put a LOT of sanchu. Be sure to eat over your plate as the juices from the kim chee and burger will drip like crazy!)

I served this with some potato salad, leftover 3-bean salad and Leffe Brown beer.

I liked the beer (smokey and easy to drink but not watery) and it went nicely with everything.

Though the weather will be cloudy or rainy over the next week, these picnic foods cheered me up.

soup weather

And here I thought that Spring was coming...not!

The other day the weather here took a 180 degree turn and went back towards winter.

In Tokyo, they even had snow! (those guys are so lucky, though they may not think so...)

It has been rainy, blustery and actually quite dreary weather.

Satoshi has been working late. Since he comes home at midnight or later, feeding him dinner can be a challenge.

I want to feed him well, but at that time of night, he really shouldn't be eating so much.

So, I usually end up giving him a bowl of soup or having him drink a glass of milk (if it is really late!) then feed him for breakfast what I would've fed him for dinner.

Here are two types of soups we've been having.

A miso soup with potato, onion & kabocha. My MIL made a miso soup for us once with just potato and onion in it. I cooked the veggies for about 10 minutes then added the miso.

Usually when you make miso soup, you need to make dashi (stock) first. I cheat and use a miso that already has dashi (stock) in it.

And since I had some kim chee in my refrige that needed using, I made a kim chee chige with kabocha, eringi mushrooms, carrots and gobo (burdock). Again, I cooked the veggies for about 10 minutes and then added the kim chee & miso.

Both were perfect for these chilly nights.

p.s. Thank you for all the wonderful comments the other day, the winner for the giveaway per random number generator is Jalna, who has a great photo blog, by the way.

Please email me your address so that I can try to get the box of "stuff" out to you a.s.a.p. Hope you aren't allergic to anything I've put in there. Thanks for participating everyone!

UPDATE to see what was inside the box, click here.

re-creation

I wanted Satoshi to try the kim chee sandwich that I had tried at Tougarashiya the other day, so I made one for him.

When I went to the Co-op, the only kind of white bread they had was this thick sliced type, so I cut this slice in half.

Kim Chee Sandwich serves 1

2 thinly sliced bread
1 egg, scrambled
50 grams kim chee
thinly sliced cucumber
1 tablespoon mayonnaise (or less)
sanchu (korean lettuce)/lettuce

Toast your bread.
Add a half tablespoon (or less) of mayo to each slice of bread.
Add some sanchu (Korean lettuce)/lettuce.
Cook 1 scrambled egg as thin and flat as possible, do not flip egg!
Add some thinly sliced cucumber.
Add about 50 grams of kim chee.
Cut into fourths.

Enjoy!

NOTES: I cooked my egg in my tamagoyaki pan (a pan that makes Japanese rolled omlettes), so my egg was longer than the bread, instead of cutting the longer portion off, I folded it over when making the sandwich. This was so easy to make and really quick to put together. I also got the thumbs up from Satoshi. I think the next time I will add some tuna salad...

I wanted to share with you this photo I took with my iPhone on one of my walks...loved the sun beams!

kim chee potato salad

Still addicted to kim chee...this dish is a re-creation of something Satoshi and I had at the River Cafe in Umeda.

Kim chee potato salad.

The version we had was a bit spicier but this recipe is rather close.

3 small potatoes (about 4 inches long and 1 inch in diameter each), peeled and cooked
1 egg, hard boiled
1/2 Japanese cucumber, sliced into short matchsticks
50 grams kim chee, chopped chunky
1/2 teaspoon sesame oil
2 tablespoons mayonnaise (preferably Best Foods, but I think they used Kewpie (a Japanese mayo))

After you cook the potatoes, mash but leave chunky
Peel egg and let egg & potato cool
Using a knife, cut up egg into small pieces
Add cucumber, kim chee, oil and mayo
Mix well
Serve on lettuce. (I served it on sanchu (Korean lettuce))

NOTES: This dish was served with crispy won ton chips on it, but I omitted it. It comes together quickly. I'm definitely making this again.

tougarashiya

Yesterday, in the early morning, we were jolted awake by a teeny earthquake. I am normally a light sleeper so I normally hear and feel these things, but Satoshi is a deep sleeper, so he usually doesn't hear or feel anything.

I was surprised that he felt the earthquake. I actually heard it work its way up the street, it didn't last very long but still scared us.

Anyway, do you like kim chee?

I think I love it.

I must, I have about 20 posts tagged with the word "kim chee" and about 60 posts with the mention of it.

Anyway, I was surfing the web and came across something that piqued my attention.

Kim chee sandwich. Have I piqued your attention too? I hope so...

The best part? They are made near our shopping arcade.

The weather was rainy yesterday, not really fun weather to go out for groceries, but we needed some fruit, and I needed something for lunch, so I walked to our shopping arcade and decided to check out the shop that makes the kim chee sandwiches.

Tougarashiya is a tiny shop located a minute or two from the West Exit of the Hankyu Ishibashi station. By the way, tougarashi is chili and ya is shop, so in essence the name is the chili shop.

They sell kim chee, chijimi (pajeon) as well as a kim chee nori maki (which I think is kim bap and will have to check out on my next trip there!)

Everything is reasonably priced too.

The sandwich comes in two sizes, small and large. I bought the small...350 yen (about US$3.50). By the way, the large is 600 yen (about US$6)

I watched as the lady made the sandwich and it is so easy to make! Lots of kim chee, a layer of scrambled egg, sliced cucumber, mayo & bread.

I gasped when I saw her squirt about a tablespoon of mayo on both slices of bread AND the egg.

And then was sad when I saw her cut off all the crusts.

It was a little messy to eat, but was really delicious. I also had it with some leftover 4 bean salad.

I am re-creating this sandwich soon and eating them with the crusts.

Tougarashiya
1-10-24 Ishibashi
Ikeda, Osaka
Phone: 072.761.1125

It's Friday here, hope you have a great weekend!

things I'm liking (and disliking)

Let's start off with the disliking....Satoshi's nephew, he asked me to "help him" write his speech (in English) for class (he is in high school)....little did I know that "help" meant I would have to write the whole darn thing myself.

Late last Thursday night (the 20th), he faxed over the Japanese version, single spaced--lots of blackness with the kanji (chinese characters), I saw it in the fax machine and freaked, it was only 1 page, but total blackness...I showed the fax to Satoshi and he said "WT?"

He didn't even bother to call to see if I could read it or understood it (and why aren't we emailing me this so that I can just edit it and zoom it back over?)...oh, but writes on his fax that he needs it to be more than 600 words and back to him by Wednesday, the 26th. (ha!)

Since I cannot read many kanji, I ended up looking up each one that I didn't know in my kanji dictionary, which turned out to be almost all the kanji on his draft....dude! if you're gonna ask someone to "help you", at least have the decency to write your draft double spaced, so they can write their notes in between!

And if you really wanted to learn something from the assignment, maybe trying to write the draft in english yourself in the first place, to at least have TRIED, then have your aunty correct it (not have her write the whole thing)...sigh.

I asked Satoshi to read what I wrote to see if I caught all the nuances that his nephew had written. Satoshi said it was good. Of course, instead of faxing it off right after finishing it, I hopefully made him squirm and faxed it on the 25th, at the very last minute back to him (mean?? maybe??...not!)

UPDATE: I must've made him squirm because I got phone calls at two separate times during the day of the 25th from my MIL and BIL to check on my progress, oh, but not enough to warrant a phone call from the nephew. (and why are they calling me on the 25th, don't I have until the 26th?? as my family would say, "poor upbringing".)

Since it was a speech, I wonder if he had to read it in front of the class? THAT should be even more interesting since his topic was about nuclear arms...

Ugh, but enough of the disliking...let's move on to the liking...

Bollicine Pinot Chardonnay, a brut spumante from Italy, 11% alcohol, 200 ml, 470 yen (about US$4.70). Found this at Kaldi (Lalaport Koshien), when I was waiting for Satoshi, they have an extensive import wine/beer area, more about the beers I found there as we try them. I liked this, it was a little fruity but really dry, kinda reminded me of champagne.

Big Island Candies' mac nut crunchies...dark chocolate filled with mac nuts & crushed kettle chips...man, I dare you to stop at just a little piece.

Fauchon's Matcha Latte, this was a little sweet but not gritty like some matcha drinks I have tried.

Starbuck's Qandi Caramel, apparently this came out last year, but they re-did the packaging. I loved the slightly bitter caramel mixed with the coffee and a little sugar and milk.

Family Mart's mint chocolate drink...delicious! perfectly minty and chocolatey.

As for the planter garden, no bell peppers nor goya have been produced as of those photos I posted recently (insert pouty face), I think the evenings may be getting cooler, so it may be affecting them. Good news though, I threw some chili into a pot and it looks to be taking...we'll see what happens. (fingers crossed)

I had some eringi and kim chee in the refridge and made it into a frittatta...it came out pretty good. Chopped up the eringi and sauteed in some olive oil, then added two scrambled eggs and topped with kim chee. Then cooked on low for about 5 minutes, flipped it over and cooked for another 5....delicious!

Santero Asti Degli Angeli, a spumante from Italy...too sweet and fruity but had nice fizz/bubbles. 200 ml, 7.5% alcohol....480 yen (about US$4.80).

This shot from the peep hole in our door...loved the blue sky, fluffy clouds and "fish-eye" effect.

Been also enjoying lavender-honey ice cream. I used David Lebovitz's Philly recipe for vanilla ice cream (no egg) and fused it with his Lavender-Honey ice cream recipe...came out really good.

I didn't put as much lavender as his recipe called for (for fear of using all of what I had!), so the lavender flavor was faint but still delicious. I also used the honey I recently bought in Hawaii....I guess you could call it a Hawaiian lavender-honey ice cream (since both the lavender and honey were from Hawaii).

Boulangerie Monsieur H's anpan...when I first saw it in the box from my host-sister, it looked like a grey-ish english muffin, but when I cut it in half...joy! lots of tsubuan (chunky sweet bean paste) and nuts (macadamia, cashews), the outer bread was hard like baguette, but smelled like it may have been sourdough...toasted it was great without anything else on it.

Sorry this was such a long post...kinda cleaning out photos for the end of the month.

What are you liking/disliking?

hiyayakko

During the summer you can find hiyayakko (cold/chilled tofu) at izakaya (pubs) or as a side dish to a teishoku (set meal)...the traditional version is topped with grated ginger, katsuobushi (shaved bonito), chopped green onion and eaten with a splash of shoyu.

I saw this new version on someone's blog (which for the life of me, I can't remember, sorry!)...if this is your version and I commented on it, please let me know so I can acknowledge you....the blogger had kim chee on their hiyayakko....I adapted it and added some chopped okra...delicious!

This other version I adapted from one of my Japanese cookbooks...chop up some okra and splash it with some ponzu (citrus soy sauce).

We've been eating these two versions for meat-less dinners along with salads...what have you been enjoying this summer?

my middle name is...

Do you have a middle name? I'm sure most of you do. Native Japanese do not and are surprised that we, Japanese Americans do.

Most Japanese American first names are English and their middle names are Japanese and come directly from their grandparents, or is a combination of both grandparents names, or a Japanese name that their parents like.

Some Japanese Americans that I know don't have Japanese middle names but English or Hawaiian middle names...I guess it all depends on what your parents, grandparents decide.

Anyway, today is Girl's Day in Japan, but in Hawaii it is the memorial of my Grandpa's passing. I can't believe that it is 9 years since he's been gone and I wanted to share with you a little story.

When I was in elementary, my cousin and I were at her neighbor's house (I can't remember why we was there but I think her neighbor was watching us) and she made us tuna with kim chee sandwiches for lunch.

She toasted the bread, spread the tuna on and then added the won bok kim chee. At first I thought, this is a weird combination (I was a picky eater back then), but when I tasted it, it was delicious.

A few months later, when I visited my grandparents, we were having tuna sandwiches for lunch. I told my grandpa he should add some kim chee to his sandwich, so he did. After one bite, he said, "your middle name must be "eat""...I guess he liked it too.

Miss you Grandpa!