SUSHI! or not sushi?

Looks pretty good? The red tuna was a bit watery, but pretty good flavor. The tamago was had a good consistency, and tasted pretty good. The Ikura (considering) was excellent! Some of the roe were small, but good outer texture, popped like it's supposed to, and the juice inside was nice and sweet. Yes, SWEET. Can you believe it, it's "make-your-own candy"



I'm going to have to make better documentation when I get another box of it. Didn't get around to recording the process since I was making it in the middle of a house party. However, there is more to this series. "The Cake Store"

...

So I initially thought I'd work on the cake store, take hot pics, and say how great it was... well, not so much. I enjoyed making the cakes, but the intricacy was nowhere near the caliber of the sushi kit so it was a bit disappointing. Then I ate one of the cakes that didn't come out right for the photo op. Never again. Sushi kit all the way!!! still, check out how cute these things came out. Do it for the creation aspect, just don't put it in your mouth ;)

Warabi Mochi

A subject of a big joke this month was Warabi Mochi, a summer treat in Japan you can't go without. Apparently there's a truck that goes around Osaka selling Warabi Mochi with the same tune of another street vendor jingle. No one else in that party heard it before, so as far as we're concerned, it's a phantom truck. But I guess according to wiki, I guess it's not uncommon? But I'll believe it when I see it.

This subject was brought up once at the izakaya, and again at a takoyaki party our friend brought as a joke and, of course, a delicious dessert. But there is nothing but love for Warabi Mochi. It's sweet, refreshing, and iconic as a summer Japanese treat. My cravings for sweets requires me to find healthier alternatives, and this is one of them. Warabi mochi being fat free and low in calories, with the kinako topping as a source of Vitamin B and protein. Naturally, I had to make some myself.



Basically, you mix the warabi mochi powder, water, and some sugar as directed on the package, and boil it till the mix is transparent, and hard enough to make balls with:







Have a large bowl of ice cold water ready, and when your mix is hard enough, take two spoons, scoop with one, and plop with the other into the ice cold water to harden and cool down. Repeat this till you've made all your balls:



Now, while your warabi mochi are cooling, get your kinako ready by mixing kinako powder, sugar, and a tiny pinch of salt. When you're ready for your snack, THEN roll your warabi mochi in the kinako to enjoy with some houjicha (my favorite).



Just a note, I took this as a snack to work WITH kinako on already, the kinako got so soggy, it wasn't the best taste...

Japanese BBQ

Many people, including myself, want more vegetables and a variety of them at BBQ parties, but we're tired of the same old. There is such a thing as a Japanese BBQ, but not everyone has a hibachi nor a shichirin. But we can over come this, it just takes a bit of improvisation.


Okra is super simple. Brush on some oil, then sprinkle some salt on top. Little bit of crunchy on the outside, and nice and soft on the inside. Simply awesome. Now, because they do Pirouettes on you when you skewer them with just one stick, just use another as you can see in the photo below with the konnyaku.


If you're adventurous, you can also grill konnyaku with hatched cuts in it. Once you see it brown on the corners, it's ready to go. We tried it with the sweet miso; it was ok, but there was a special korean sauce someone had there, and that was really good.


Eggplant! make sure it's the long kind, the skin is softer, and they're done faster. Some people just put the whole thing on the grill; it's lovely with ponzu and some grated ginger. But ever since I had one explode on me, I'm slicing them in half (long ways). Also if sliced in half, you can enjoy it with some sweet miso sauce spread on top (I'll post the recipe for this next week). Delish.

Happy summer!


Some photos provided by American Otaku. Thanx!