Jonesing for soba

Today was a perfect day for cold soba noodles for dinner. It was hot. Nothing else sounded good, and I wanted something quick and easy to make for dinner. The only ingredient I was missing was nori, but I thinly sliced a green onion and scattered that over my noodles instead.

Strange as it might sound, I've only made soba noodles one other time, and that was before I moved to Tokyo. They turned out awful because I didn't know I was supposed to pour a little cold water into the boiling pot to cool down the outside of the noodles, allowing the inside to cook better. I also didn't know I was supposed to rinse them like crazy after cooking to get rid of the starchiness and smell. The first time they turned out doughy and overcooked, and I wondered what all the hoopla was about soba. But once I got to Tokyo and ate them (or udon) fairly often, I became quite addicted. In the summer there are all sorts of cold noodle dishes you can buy already made at the grocery stores or convenience stores, so I never had to heat up my kitchen to boil water.

So, tonight I found myself alone for dinner and decided to give it a try. I had already bought nice soba noodles at Trader Joe's a couple of weeks ago in anticipation of my craving. I also had some hontsuyu soup base that I needed for the dipping sauce and some powdered wasabi that I mixed up and added to the sauce. It turned out quite tasty, if I do say so myself! Along with the soba, I made a cucumber salad with mirin vinegar. Everything was very simple and tasted cool and refreshing.

However, I really do miss the convenience of buying prepared meals. I rarely cooked while living in Tokyo--because I didn't need to! Prepared meals were delicious and inexpensive, and usually ended up costing me less in the long run because I didn't need to buy larger quantities that got jammed into my tiny fridge and forgotten as they got shoved to the back.

I still haven't tried sushi or sashimi since leaving Japan. Somehow, I think whatever I try here will be a big disappointment. We keep getting menus in the mail and one of them was for a new sushi restaurant. When I looked at the pictures and descriptions, they sounded too much like California-style sushi. Too exotic or manipulated. Japanese sushi is very simple--fish caught the same day draped over perfectly cooked and seasoned rice. There's very little else done to sushi. Wish I had some right now.

Goodbye Tokyo, I'll miss you!

Sorry I've been away from my blog for a little while. Life has been a little crazy the last few weeks and I'm finally able to sit down and think about this blog.

Leaving Tokyo last week was bittersweet. There are so many people and things I'll miss:

Friends/Students: Including Judy, Courtney, Colleen, Jonathan, Jeremy, Eric, Satoko, Steve, Val, Amanda, Michael, Devon, David, Hiroko, Jean, Rieko, Hisae, Rumiko, Michiko, Emi, Chikako, Mayuko, Ryosuke, Tadashi, Chieko, Sachiko, Yohei, Rika, Yumi, Sho, Kosaku, Mayumi, Hiroko, Fumiko, Aki, Naombu, and friends who have already left--Michelle, Wendy, Emma, Elisa.

Food/Beverages: Impeccably fresh sushi and sashimi such as ebi, ikura, uni, maguro, and hamachi; bento; tofu (the REAL kind) and yuba; burdock root salads, mountain potatoes and all the other beautiful fruit and vegetables; Japanese tsukemono (pickles); sake (the huge variety), chu-hi (my beverage of choice); and especially the beauty and artistry of every food presentation which never failed to thrill me.

Trains: Really! Most of the time I was lucky enough to ride on less crowded trains. As long as you don't have to ride trains during rush hour, there's no better transportation service in the world than the reliable and convenient train system in Japan. While expensive, it nevertheless meant I never needed a car and could go anywhere I wanted quickly and safely.

Karaoke: Lots of fun with friends!

Konbinis: Convenience stores that really are convenient! There's almost always at least one near every train station or within two or three blocks from where anyone lives. Most of them sell bentos that are much healthier than the traditional hotdogs or fake cheese-laden nachos and other crap that's available in American convenience stores.

Vending Machines: You name it, you can find it in a vending machine!

Places: Shibuya--especially the Food Show, Hachiko (for meeting people), the BIG crossing, Bic Camera, the Apple Store, 0101, Blister, Loft, and millions more! Omotesando, Tameike-sanno, Ginza, Hiro, Ebisu, Roppongi, Shinjuku, Yoyogi park, Harajuku, Jiyugaoka, and on and on and on.

Izakaya: All those great, inexpensive places to go to eat and/or drink with friends after work.

Kimono: The gorgeous patterns and colors!

Temples and Shrines: Such beautiful places.

Festivals and Fireworks: Seems like there's always something happening.

There are just so many more things, but for now that's the highlight of my memories of Japan.

It's been quite an amazing journey these past three years and I hope I never forget it (hopefully, this blog will be my biggest reminder).

My next post will be about some of my feelings since arriving back in the U.S. Still haven't figured out what to do with this blog--change its name or what exactly? Anyway, I'll continue blogging under "Gambatte!" until I do decide. I hope you'll stay tuned.

Step away from the sushi and no one will get hurt

Does the Agriculture Minister Toshikatsu Matsuoka have nothing better to do with his time?

I mean, aren't there more pressing things to worry about? Like avian flu, or BSE (mad cow disease)?

Friday, Matsuoka gave the go-ahead to creating a label for "authentic" Japanese sushi. Apparently, there's been grave concern in Japan that people worldwide are eating sushi that's not, well, real Japanese sushi. They're worried about the bastardization of their cuisine, but not about the derision they face by the international community over this asinine labeling idea, most of which will be paid for by the Japanese government.



Not only are the purists worried about the authenticity of sushi ingredients, but also the atmosphere of the restaurants! I guess that means if you had a restaurant that didn't look enough like a "real" Japanese restaurant, you could not get a Japanese Seal of Sushi Restaurant Authenticity to post in your window.

I wish I were kidding, folks, but I'm not!

So, here's something to ponder: In almost any supermarket or convenience store in Japan, French red wine is sold chilled which would make a French winemaker weep. Spaghetti, one of the most popular dishes in Tokyo, is made with slices of bacon or regular ham and tastes curiously sweet. Pizzas are made with corn, tuna, mayonnaise, octopus, boiled eggs, natto, and nine million other ingredients that are definitely not "authentic" Italian cuisine. New York style cheesecake, cut into tiny rectangles, looks more like a tart than a cheesecake and has very little cream cheese. Mexican cuisine is made with almost no authentic Mexican ingredients.

Should food authenticity labels be required in "ethnic" restaurants in Japan? Or is Japanese food considered the only food so pure, so creative, or so intensely flavorful to require "protection" from those who would bastardize it?



It's an idea like food authenticity labeling that sets Japan apart from the rest of the world. To attempt to know the Japanese mind is not for the faint of heart.

And speaking of "not for the faint of heart," here's a picture of what's become my favorite sushi, even though it took me over two years of living in Tokyo before I would even try it because it looked downright scary. It reminded me of little golden-colored cat tongues. Here's uni, a sweet, buttery-soft sea urchin, that tastes like a piece of heaven, but only if it's impeccably fresh.



And finally, do you think there should be an all-out ban on things that are disguised to look like sushi, but that aren't actually sushi? There are millions of fake sushi items here in Japan, but this one is my favorite! Must look for one of these USB computer memory sticks!