Our plane landed at the tail end of summer. The sun setting in the west is rather spectacular, I let out a sigh of relief… but we also felt somewhat blue.
Getting back into my routine is a bit of a task and slow. I inspect things we purchased during our journey…ahhh…the wappa (輪っぱ) bento box…such a nice find!
What I could fill the box with? I dunno…two thirds of our vegetables were wilted, some liquidized in the refrigerator and the milk had a sour taste…Darling, I think this has gone bad…he grabbed the car keys, and headed off to the store for fresh milk. His supper – the peanut butter sandwich - would not be complete without it. Anything else you want me to get? he asked…completely jet lagged…thinking is way too hard.
This popular Chinese dim-sum requires no wrapper. Quick and satisfying recipe from Seattle pastry maker Setsuko. Her fabulous looking confections you can order through her website.
Ingredients and Instruction for 10 to 15 Shumais (Print recipe here)
Necessary equipment – Steamer (I used bamboo steamer)
- 1/2 cup sweet rice
- 1 pound ground pork
- 1/2 of medium size onion finely minced
- 2 teaspoons ginger finely grated or juice Note: I like to grate skin and all first then wrap in paper towel to squeeze juice out.
Here, my husband demonstrating
- 2 teaspoons each of sake, soy sauce, oyster sauce, sesame oil
- 2 Tablespoons potato starch or corn starch
- Salt and Pepper
- Vegetable oil
- Wash sweet rice quickly, perhaps 2-3 rinses changing water each time – sweet rice absorbs water fast so do not soak in water. Leave washed rice in sieve until needed. Get steamer ready with at least 2 inches of water at the bottom of steamer pan.
- Put ground pork, finely minced onion, grated ginger (or juice) in a medium bowl and combine well.
- Add seasoning – sake, soy sauce, oyster sauce and sesame oil and mix well.
- Add cornstarch and knead until it comes together. Salt and pepper to taste.
- Make balls (approximately 1 and 1/2 inch in size). Roll in sweet rice.
- Brush the steamer bottom with vegetable oil to prevent the meat balls from sticking Lay the meat balls without crowding, put the lid on, steam for 12 to 15 minutes. Watch out for the hot steam when you remove the lid. Serve with gyoza sauce if you like.
Here are some photos we took in Japan in random order…Amazing Kyoto Tower view from our hotel room.
My husband loves ‘drinking yogurt’. The bakery in town of Akitsuki (秋月/Autumn Moon), Fukuoka called Pan (Japanese name for bread)…that works.
We indulged in many good eats! Even bad for you foods but tasted so good!
We flew from Narita Airpot to Fukuoka
The first thing we ate in Fukuoka is Hakata ramen – famous for rich, pork based soup at Ippudo (一風堂) for about 10 bucks. On contraire, we had the most expensive 5 course lunch at a French restaurant near Matsumoto Castle.
…by accident. 1st course is red turnip soup...Wow!
Pose with samurai warrior at well preserved Matsumoto Castle. The peek –a-boo view from tiny opening. I think that is the coolest castle ever!
Took over an hour but we made to the top of Happo Peak in Hakuba. In fact, we walked most everywhere, a little break at Kanazawa’s samurai residence.
HairJam..yummy?! We loved the museum and the artist, this in Azumino, there is a Tokyo museum also.
My son and his wife Joined us to Karuizawa. We love Karaoke!
Sacred Lotus flower in Toji temple in Kyoto.
Kuzu noodle with real gold syrup at Kanazawa.
Blueberry soft serve ice cream, reward for climbing Happo Peak (八方家根) – A Japanese blogger Mnoru posted beautiful photos of the area. It was a pleasure to meet him and his wife in person in Tokyo…honey, where is the photo we took with them?
Kiso Bridge (木曽の大橋) In Narai and near by Café Miyama for the famous 100 years old curry (not really, just the recipe) for lunch.
Asakusa, Kaminarimon in Tokyo, the young rickshaw driver who studied at San Jose University for 2 years, speaks fluent English.
World’s 2nd tallest building – Tokyo Skytree ….saw this view.
Enjoy the famous fire works at Lake Suwa.