Japanese Table Etiquette

I'm back on the sushi kick. Lately I've been in the mood to go out and eat chef's choice at a most out-of-the-way sushi joint.
Tthis of course requires some travel on my part-but due to a busy competition cheerleading season I've been lucky to get out of town most weekends.

I've introduced Rick to sushi several times over the course of the past few months with no luck. But the introduction to sushi restaurants made me want to go back and polish up on my Japanese table etiquette.

This is adapted from an article by June Chua:

What to Wear: Most diners are casually dressed, whether going to a cheap or expensive place. Look nice and presentable.

The Shoe Issue: Restaurants that have tatami rooms will ask you to remove your shoes before entering. When heading to the washroom, you are expected to use special bathroom slippers. LEAVE THE SLIPPERS IN THE BATHROOM and do not wear them upon your return.

Ordering: The best thing is to ask for the chef's choice (omakase), which is how most people eat.

How To Eat: Sometimes, a meal comes that has several "pieces" and you may not be sure exactly how it's to be eaten. Feel free to ask the wait staff whether you should combine or stir things. Drink the miso soup as if it was in a cup and pick out the big pieces with your chopstick. It is customary to finish your meal down to the last grain of rice. Do not burp.

Table Talk: You must refrain from unpleasant conversation - anything that would approach issues of the toilet or anything unappetizing. Oh yes, never blow your nose at the table.

Sushi: You can use fingers or chopsticks. If the sushi is meant to be dipped in sauce, only dip the fish part – not the rice. Eat the sushi in one bite. You can even ask the chef to cut pieces in half if they seem too large. By the way, you should not be adding wasabi to your soy sauce. If eating gunkan sushi (think of roe bits nestled in a seaweed cup), you should pour the soy over it.

Sake and Beer: Never pour your own, it's the responsibility of your companions and naturally, you must do the same for them. Do not start drinking until everyone is served. A drinking salute is usually "kampai."

The Finish: You'll be given a towel. Wipe your hands ONLY, fold it neatly and place to the side. Use it to dab your fingers during the meal.

Tipping: Service is included on the bill.

Words to Remember: "Oishii" (delicious) or better, "gochisosama (deshita)" (Thank you for the meal).

Honey Lavender Cocktail

I grew lavender in my herb garden for the first time this year. This first year produced a very light harvest, yet I didn’t want to throw away this wonderful smelling herb. I did find this recipe for a honey lavender cocktail that might just happen to show up some evening…

Honey Rose
1 1/2 oz of Honeycomb-infused Smirnoff Vodka
1/4 oz Organic lavender syrup
1/4 oz Lemon juice

Shake all ingredients with ice. Serve up in a hand blown martini glass.

Honeycomb-Infused Vodka:1 Litre Smirnoff Vodka

8 oz Honeycomb (one round)
Let steep for 48 hours at room temperature or until all honey has dissolved. Strain.

Organic Lavender Syrup:

2 cups water
2 cups sugar
1/2 cup Organic dried lavender

Let steep for 24 hours at room temperature. Strain into storage container. Keep refrigerated.

This recipe was created by Cameron Bogue, Smirnoff Vodka’s resident mixologist, and is inspired by his trip to Seattle’s Pike Place Market.

Japanese Table Etiquette

I’m back on the sushi kick. Lately I’ve been in the mood to go out and eat chef’s choice at a most out-of-the-way sushi joint.
Tthis of course requires some travel on my part-but due to a busy competition cheerleading season I’ve been lucky to get out of town most weekends.

I’ve introduced Rick to sushi several times over the course of the past few months with no luck. But the introduction to sushi restaurants made me want to go back and polish up on my Japanese table etiquette.

This is adapted from an article by June Chua:

What to Wear: Most diners are casually dressed, whether going to a cheap or expensive place. Look nice and presentable.

The Shoe Issue: Restaurants that have tatami rooms will ask you to remove your shoes before entering. When heading to the washroom, you are expected to use special bathroom slippers. LEAVE THE SLIPPERS IN THE BATHROOM and do not wear them upon your return.

Ordering: The best thing is to ask for the chef’s choice (omakase), which is how most people eat.

How To Eat: Sometimes, a meal comes that has several “pieces” and you may not be sure exactly how it’s to be eaten. Feel free to ask the wait staff whether you should combine or stir things. Drink the miso soup as if it was in a cup and pick out the big pieces with your chopstick. It is customary to finish your meal down to the last grain of rice. Do not burp.

Table Talk: You must refrain from unpleasant conversation - anything that would approach issues of the toilet or anything unappetizing. Oh yes, never blow your nose at the table.

Sushi: You can use fingers or chopsticks. If the sushi is meant to be dipped in sauce, only dip the fish part – not the rice. Eat the sushi in one bite. You can even ask the chef to cut pieces in half if they seem too large. By the way, you should not be adding wasabi to your soy sauce. If eating gunkan sushi (think of roe bits nestled in a seaweed cup), you should pour the soy over it.

Sake and Beer: Never pour your own, it’s the responsibility of your companions and naturally, you must do the same for them. Do not start drinking until everyone is served. A drinking salute is usually “kampai.”

The Finish: You’ll be given a towel. Wipe your hands ONLY, fold it neatly and place to the side. Use it to dab your fingers during the meal.

Tipping: Service is included on the bill.

Words to Remember: “Oishii” (delicious) or better, “gochisosama (deshita)” (Thank you for the meal).

Tortellini "Chicken Wing" Soup

This recipe is a fresh take on homemade chicken noodle soup that's a delight on chilly autumn evenings. Kids love this soup (although they weren't sure about the spinach-they still ate every bite!) and it's quite filling as a starter or even a meal.
The grated parmesan is a perfect touch-and I usually add just a bit of hot sauce to the finished product.

2 pounds chicken wings
2 carrots, peeled & cut into 2" pieces
1 onion, cut into eighths
1 cup dry white wine
2 cups water
2 black peppercorns
1 bay leaf
2 chicken boullion cubes
1/4 tsp salt
1 package (9 oz) refrigerated cheese tortellini (I use more!)
1 bag baby spinach
2 cups tomatoes, cored, seeded & diced
grated parmesan to garnish

1. Heat oven to 350. Place chicken wings, carrots and onion into large pot. Roast at 350 until chicken is cooked through, about one hour. Transfer chicken, carrots and onion into large pot.

2. Place roasting pan over medium heat. Add white wine; stir up any browned bits from bottom of pan. Pour into pot with chicken. Add water, peppercorns & bay leaf. Reduce heat to medium low, simmer uncovered 1 1/2 hours.

3. Pour broth through strainer placed over large bowl. Discard carrots, onion, peppercorns & bay leaf. Refrigerate broth until ready to serve. Remove skin and bones from meat.

4. To serve: Remove fat from surface of broth. In large pot, bring broth to simmering. Add bouillon cube and salt, dissolving bouillon. Add tortellini to soup, cook following package directions. Stir in spinach, tomato and chicken meat, cook until spinach wilts and tomatoes and chicken are cooked through, about 1 minute.

Sprinkle with parmesan.

Recipe File: Tortellini "Chicken Wing" Soup

This recipe is a fresh take on homemade chicken noodle soup that’s a delight on chilly autumn evenings. Kids love this soup (although they weren’t sure about the spinach-they still ate every bite!) and it’s quite filling as a starter or even a meal.

The grated parmesan is a perfect touch-and I usually add just a bit of hot sauce to the finished product.

2 pounds chicken wings
2 carrots, peeled & cut into 2” pieces
1 onion, cut into eighths
1 cup dry white wine
2 cups water
2 black peppercorns
1 bay leaf
2 chicken boullion cubes
1/4 tsp salt
1 package (9 oz) refrigerated cheese tortellini (I use more!)
1 bag baby spinach
2 cups tomatoes, cored, seeded & diced
grated parmesan to garnish

1. Heat oven to 350. Place chicken wings, carrots and onion into large pot. Roast at 350 until chicken is cooked through, about one hour. Transfer chicken, carrots and onion into large pot.

2. Place roasting pan over medium heat. Add white wine; stir up any browned bits from bottom of pan. Pour into pot with chicken. Add water, peppercorns & bay leaf. Reduce heat to medium low, simmer uncovered 1 1/2 hours.

3. Pour broth through strainer placed over large bowl. Discard carrots, onion, peppercorns & bay leaf. Refrigerate broth until ready to serve. Remove skin and bones from meat.

4. To serve: Remove fat from surface of broth. In large pot, bring broth to simmering. Add bouillon cube and salt, dissolving bouillon. Add tortellini to soup, cook following package directions. Stir in spinach, tomato and chicken meat, cook until spinach wilts and tomatoes and chicken are cooked through, about 1 minute.

Sprinkle with parmesan.

Basilicious

Each year I end up with copious amounts of the fragrant herb at the end of the season. While I enjoy bruschetta weekly during the summer, what's a girl to do with all that basil? When life hands you basil, make pesto!

I've found that Ball Freezer Jars work perfectly to preserve the basil pesto all winter. It's wonderful to be able to visit the freezer for a taste of the summery spread in a calzone or on a sandwich.




My favorite basil pesto recipe is from Michael Chiarello of NapaStyle fame. I have altered the recipe slightly as freezing the nuts and cheese does not work particularly well.




(Makes about 3/4 cup, enough for 1 pound pasta.)
2 cups firmly packed fresh basil leaves
1/3 cup olive oil
1/2 teaspoon minced garlic
Sea salt, preferably Gray salt
Freshly ground black pepper
Pinch of powdered ascorbic acid (vitamin C)

Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.
Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the garlic, salt and pepper to taste, olive oil and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the basil will thoroughly color the oil. Pulse to combine.

Michael's Notes: Don't try to make this pesto in a food processor. The processor just throws it around the bowl. A blender does a much better job.

Japanese Bento Boxes

A bento box is designed to hold lunch for one, with individual compartments and sometimes multiple tiers for rice or noodles and several side dishes.
Bento is an art form in Japan. Japanese women spend a good part of their mornings preparing bento for their families – there is even a sense of competition among mothers to see who can produce the most cute, appetizing, and healthy lunch for their children. Modern Japanese culture virtually revolves around compact cuteness. The variety of designer bento boxes, food liners, wiener and cookie cutters, egg molds, food picks, and other bento-ware used to create these mini-masterpieces is amazing and overwhelming.














Shop for Bento supplies at:

http://stores.ebay.com/The-Bento-Store

Japanese Bento Boxes

A bento box is designed to hold lunch for one, with individual compartments and sometimes multiple tiers for rice or noodles and several side dishes.
Bento is an art form in Japan. Japanese women spend a good part of their mornings preparing bento for their families – there is even a sense of competition among mothers to see who can produce the most cute, appetizing, and healthy lunch for their children. Modern Japanese culture virtually revolves around compact cuteness. The variety of designer bento boxes, food liners, wiener and cookie cutters, egg molds, food picks, and other bento-ware used to create these mini-masterpieces is amazing and overwhelming.














Shop for Bento supplies at:

http://stores.ebay.com/The-Bento-Store

Salsa 2007

I can't believe it's that time of year already!
Here's the class of 2007...



The first two batches of my Roasted Chile Salsa are now canned. This year it has been infinitely easier to make salsa in large batches due to the fact that I've begun using an outdoor grill (instead of the stove) to char the chiles. Thanks Rick! :)



For those of you who aren't familiar, here is the process:

To make one and a half cups of HOT salsa:
-Char three flat Anaheim chiles until the skin begins to peel away.
-Char six to eight Jalapeno Peppers until the skin blisters.
-Remove the tops, skins and seeds (I leave the seeds in the salsa-it adds heat)
-Blend these together with one large can of whole tomatoes, 1/4 cup of water, two tbsp of salt and 1tsp each of garlic powder and cracked black pepper. You may want to adjust the seasonings to suit your palate.
-For those of you who may not like the heat, use six Anaheim peppers instead of the Jalapenos.

Thanks to mom for help with the canning!

Puppy Gourmet

We're having a doggie birthday party for Max on October 19.

Among the featured items will be yoghund, a healthy organic yogurt treat developed by Barking Dog, Ltd. Happy 2nd Birthday!

Check out yoghund at:

http://www.yoghund.com