美少女戦士セーラームーン This brought me back to my childhood: Sailor moon gizmos

20121123-140942.jpg

So I came across this a while ago and had it saved in my photos only to finally post it up. This really brought me back to my childhood days of waking up early enough to watch this before school and then later rushing to the tv after school to watch it again. Oh how I’m so glad with the 5 year old that I was to have fell in love with Sailor Moon. Who knew it would open up my love of Japan later down the road when the Internet came around.

かぼちゃ と みそ For lunch today, boiled kabocha and miso soup

20121118-151730.jpg

So I finally made my own boiled kabocha and to accompany it I also made a hearty miso soup. It turned out really well so I thought I would share it.

20121118-152050.jpg

So here how I made it!

Kabocha Ingredients:

1 kabocha
3 cups water
3 tbsp sugar
1 tsp salt
1 tbsp sake
1 tbsp mirin
1 tsp soy sauce

Wash and cut kobacha in half. Be carful since it’s super hard to cut. A good sharp knife is needed.

20121118-152459.jpg

Take all the seeds out and peel off as much skin as you like. I left some for color (and plus I was lazy). Then cut them into about 1inch pieces.

Get a medium size pot and add water, sugar, salt, sake, mirin, soy sauce and give it a good stir. Add kabocha, boil and cover for 5mins. Leave the lid on and simmer for another 15 to 20 minutes so that they are tender but not falling apart. (I cooked them a little too long and they became a little too soft.)

Now they are ready to serve! You can add a little of the juice to the serving plate so they stay moist and flavorful.

20121118-153329.jpg

Hearty white miso soup ingredients:

8 cups water
2 tbsp dashi no moto
1 pack of small assorted potatoes
Half a pack of enoki mushrooms
1 carrot
2 green onions
6 tbsp white miso paste

Add dashi and water to a medium to large pot and bring to a boil to dissolve dashi.

Cut small potatoes in half but leave skin on then add to the boiling water. When potatoes are tender add carrots, enoki and green onions. Boil for 4 mins.

Add miso by adding small amounts in a ladle with some dashi mixer in pot and use fork to stir till miso is dissolved. Continue this till all miso is added. (I do this to keep chunks from forming in the pot.)

Now it’s ready to serve!

レストラン Traditional Japanese restaurant in the states

20121116-144044.jpg

The other day I was online to see if I could find a restaurant the served the traditional Kyoto style kaiseki in the New York or Philadelphia area. To my surprise I found a place that wasn’t to far. The restaurant is called Fuji and it’s in Haddonfield, NJ. My fiancé and I went there mostly because I saw they have chawan mushi which I was craving but can never find in most Japanese restaurants that mostly serve sushi and tenpura. We didn’t try the kaiseki since it was $80 and wanted to first see if the place was any good. But I can say in the end it was excellent. Even the waitress wore a kimono. Everything was amazing and I was more then happy with my chawan mushi that I was craving so bad. So I can’t wait to go back and try the kaiseki!

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 354 other followers