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Thursday, August 30, 2012

Sakura Sencha

Whenever I talk to someone about tea, there's a good chance I'll say how I only drink "real" tea and how there's a difference between tea and tisanes ("herbal tea" that contains no camellia sinensis). And even though Jasmine green tea was the stepping stone into my current tea obsession, I can't remember the last time I actually drank a flavored/infused tea. This week at Wegman's though I saw that they had some Sakura Sencha in their loose leaf section and I can't recall ever seeing it there before. And since I just ran out of my green tea stock, I thought it a good idea to give this a try.


Monday, August 20, 2012

My first Okonomiyaki

Okonomiyaki is often referred to as a "Japanese pancake" and for the most part that's an accurate description. It's comprised mainly of a thick batter and cooked like a pancake but there are many variations which include anything from cheese to ramen noodles as well. There are two main types though: Osaka-style and Hiroshima-style. The main difference being that Osaka-style involves mixing all the ingredients together before cooking, where as Hiroshima-style employs a layered cooking technique. For most people though, Osaka is considered the birthplace of the dish, making that variety the more popular/prevalent style.

It's one of my all-time favorite dishes, however I've never been compelled to make it myself for fear of creating an abomination accompanied by a huge mess. I also view myself as a spectator of Japanese cuisine and since I didn't grow up around these foods it makes me less confident to make them myself. On two occasions I found myself trying to make sushi at home, was severely disappointed with the results and vowed never to do it again.

However, after committing years of interest into Japanese culture/cuisine I figured it was time to stop being a pussy and get knuckles-deep in some okonomiyaki batter. It also helped that I found myself in Mitsuwa where they carry okonomiyaki flour/mix which would make the process a lot easier.

Clockwise from the left: katusobushi (bonito flakes), panko, spring onion, cabbage, eggs, bacon and okonomiyaki flour (not pictured: mayonnaise and okonomi sauce)