To Osaka!

En route to Osaka for for a few days! Which means no cooking and fewer posts from me. What I love with traveling in Japan by train, is this habit that people have to eat on the train. Eating on the train is part of the journey and at the station finding the lunch box (bento-弁当) that you would like to eat is whole part of it. At Tokyo station you have plenty of options. If you commute by train there is a nice underground bento shopping district. If you arrive directly to the station by bus or taxi I recommend the underground floor pf Daimaru, which offers serious eating options. Plan a good 15 to 30 minutes to browse all the different shops! Today I had a crush for sakura rice and it was a very goodd choice. Something I will try to cook at home too. See you in a few days!

 

Little getaway: Bise

In the end of winter when spring is coming but too slowly, there is nothing such as a little getaway to the southern islands for a bit of real spring, with temperatures above 20 degrees and the ocean around 22 degrees. And with my parents visiting we all took off to Okinawa main island for the weekend. It’s only 2h30 flight away from Tokyo, but it’s a totally different world! This time we headed to Nago and enjoyed the sea, the nature, the culture of the Ryukyu islands. Very typical architecture, pristine blue water, lush green of the tropical forest… Swimming, marine sports, hiking are probably the main activities. The biggest surprise of our trip was probably Bise. A beautiful small village by the sea with alleys of trees that create a magic atmosphere, and where for some reason we’ve not been before. We stayed in a house just by the sea and surrounded by these beautiful trees. We also enjoyed some local food of course, the delicious tofu from Okinawa, with a different mode of preparation than tofu from the mainland (they keep it warm in the supermarket instead of having it in a fridge!); the umi budo; the gusuku seaweed; the pork long cooked and all melty; the natural black sugar; the shikwasa and the tankan citrus fruits to count only a few. The best to visit the island is to rent a car, it’s very easy to drive around. To stay in Bise try Ocean Blue or Chanya for a unique beach side experience. The huge marine park near Bise has a beautiful exhibition about the Pacific islands culture that I warmly recommend.

Other things to do in Okinawa main island: Shuri-jo and a walk in the narrow streets around; Nakamura house; Gyokusendo caves; beach, beach, beach

Mitsukoshi Nihonbashi – 三越日本橋

I often go to shop at Mitsukoshi Nihonbashi because it is the closest department store from our place and it offers some really amazing services that I hve never found somewhere else: an excellent antic jewelry repair corner, a fur reform service, a nice shoe repair center, a huge corner for patisserie and bread making, with organic flours, fresh yeast… and of course, some Italian products and European products. I don’t use often the fresh products corner, but they have some nice fishes and vegetables. And only once in a while I shop there for prepared food. When we have visitors from Europe and we don’t want to eat out, but I am too busy with work to prepare a proper Japanese dinner, I like to go shopping there. First for the gyoza… the shiso and seaweed gyoza are just super delicious. They have a beautiful choice of seasonal food with pickles, tofu, crackers, and sweets. Going there with your foreign visitors you can be sure they will enjoy it and be amazed. The fact also that you can taste many of the products is really perfect. And during weekdays it is not even crowded. They often have exhibitions of Japanese craft related to fashion in the big lobby. This time, with my parents that freshly arrived in town, I knew that Mitsukoshi would be a great place to go for a walk, in particular on a rainy day. They love gyoza and it is almost a tradition now that the day they arrive in Tokyo we have gyoza for dinner at home. But this time we bought much more than just gyoza!!!! Sakura daikon pickles, rice crackers, yuzu mochi… A real shopping spree! All more delicious than the other!

Mitsukoshi Nihonbashi – 三越日本橋 :

Tokyo Chuo-ku Nihonbashimuromachi 1-4-1

Treasures from Nagano & soba recipe

One of the thing I love in traveling is to find new products or locally produced natural products that are not easy to find otherwise. Shinshu – 信州, the region of Nagano, is quite well known for the production of apricots, apple and buckwheat. So after our weekend in Hakuba I could not come back without some of these local products, bought on the way between Nagano and Hakuba (that’s when it comes handy to rent a car!). Of course the season for apples and apricots is way past but I found some dried fruits, which are perfect for breakfast or snacks and will perfectly accompany my Sicilian almonds. I also found some natural honey and some wheat meal. 

Soba (buckwheat noodles) are something I really love but finding good soba is not always easy, so I barely cook some. And I haven’t tried to make some yet. But in Nagano, it is quite easy to find hand made noodles. And since spring is in the air these days I cooked them in a very simple fresh and green manner.

Soba with tofu and spinach: 

– 180g of dried buckwheat noodles

– 1 small bundle of fresh spinach

– 1 pack of baby spinach salad

– 1 block of thick fried tofu – 厚揚げ 

– some broccoli sprouts or some pumpkin or sunflower seeds

– 1/4 of lemon juice

– 1tbs of soya sauce

In a large pan boil water. Wash the bundle of spinach and cut them in 2cm pieces. Add to the boiling water, add the noodles. Cook them until al  dente or as you like them. Drain them.

While the noodles are boiling, cut the tofu and wash the baby spinach. Set the baby spinach in the plates. Heat the tofu in a fry pan for a few minutes at medium heat. Serve the noodles mixed with the spinach, add the lemon juice, the soya sauce, the tofu. Finish with the broccoli sprouts or the seeds.

And have a beautiful Friday! 

御年賀 – o nenga

It is a tradition in Japan to exchange small presents at the beginning of the year (these mist be inexpensive presents of about 500yens), and these small presents are usually food. It is of a great variety and most department stores or food shop offer to prepare such items. They must be wrapped and have the proper 御年賀 paper on them. Only paper, no ribbon or other decoration, and eventually the name of the person offering it written (to make it easier to identify from whom it comes from and return the gift).  Yesterday at the yearly shamisen’s concert we have exchanged many 御年賀 and it is always fun and nice to discover what we have received. Classic gifts are rice crackers, dry fish, taukudani (seaweed or small fishes cooked in soya sauce), sweets of all kind… I really love this custom, finding what to offer and opening all our presents and thinking about how to eat them. It’s a good occasion to discover products we don’t usually eat since I don’t usually buy prepared food, and then to learn how to cook them!!!

Atami 熱海

 Hoshino, villa del sol, or the former library
Hoshino, villa del sol, or the former library

Once a high end onsen resort with beautiful view of the seaside and stunning village spreading in the steep lush green sides of some small mountains, like many other onsen destinations Atami has been transformed into a sad village with too many horrible onsen ryokans that are now falling appart, a pitiful shopping street that goes dark before 18:00 and to complete the picture the seaside bears the scar of a highway. Between conviency and cheap development for Atami was the top destination for honey moon in the 50’s and 60’s, it is still possible to enjoy Atami and a bit of its past grandeur or rather simple luxury and beauty. A few beautiful villas old and new nested in the winding roads up the hills and a few exclusive hotels still exist. A few of the country residences built in the first half of the 20’s century can be visited, and a Hoshino resorts have made some tremendous effort to recreate some of the past atmosphere.

 View from the villa del sol room
View from the villa del sol room

Using both a Japanese and a western building, that used to be a library, they have created a nice secluded space that is large enough to forget a bit about the ugliness of the rest of the city.  A steep stair goes up the hill from the library passing by the two onsen bathes and end in the Japanese building. Climbing up one can enjoy the sound of the waves and the wind in the giant camphor trees. Except for onsen and a bit of local food degustation there is strictly nithing to do in Atami, at least for the moment. The only worth seeing museum being closed for renovation for several years, and not opening until 2017… Swimming requires a bit of a drive, and there might be some hiking trails but unfortunately we couldn’t try them because of the rain. There is a beautiful drive through the pass that goes up to Hakone. 

But somehow, walking through the deserted streets at night has something really magic, some kind of Midnight in Paris or a magic hour, when your imagination can just make up anything. 

 Night street of Atami
Night street of Atami

Hadaka matsuri – はだか祭り

Each area of Japan has its own festival more or less famous, that marks the seasons and the year. In Tokyo there are many famous festival but that is not all. Planning to see a festival in the country side or away from Tokyo is always a good idea because the atmosphere is really great and the ceremonies are often impressive.  Most festivals are related to Shinto and seasonal events in the area. So the calendar of festival all over Japan is quite busy!

Last year we finally went to see Hadaka matsuri, a festival held every year in Ohara, Chiba on September 23d and 24th, very near to our country house. The festival climax is on Ohara beach where all the mikoshi gather and enter the sea one after the other. It’s hard to describe the atmosphere and the emotions, so I can only but recommend to go and check out for yourself!!!

PS: better enter the beach from the north and walk along the sea rather than the main entrance which is really crowded.

Aman Tokyo

  30m pool with view for laps
 30m pool with view for laps
 room with view
room with view
 bathroom with view too
bathroom with view too

What a nice experience to stay in a beautiful hotel in your own city! Last time we did that was for our wedding almost 10 years ago, when the Mandarin Oriental Tokyo was still brand new and we hold our casual party in the same building. Since then none of the new hotels in Tokyo really attracted me enough to want to stay in a hotel in Tokyo, the two things that attract me the most in urban hotels being the swimming pool and the view. During the summer I often thought about staying at the new Otani or the Okura for their outdoor summer pools, but in the end weather and work never managed to be right. Until the Aman opened last spring… The minute I saw a picture of the black pool and the view I wanted to go. At first it was almost impossible to have a room there without planning long ahead etc… Right after it opened and my parents were visiting we went for a drinkonly, but now that the press boom is all about Amanemu in Ise, the Tokyo hotel has more availability on last minute booking. So we finally did it and I’m very glad we did. The place is impressive, not just the lobby but the rooms too, and the pool of course that we amply used. It has nothing to do with wabisabi, it is Japanese in style but not in dimensions, it’s like a cathedral. I loved the material, in particular the lava stone for the bath room. Simple, efficient and elegant without being pompous. Everything is about the view and that’s exactly what you want. I loved the modularity of the room and bathroom with the giant sliding doors, the steps that creates a partition in this huge space while preserving the view from everywhere. And the sofa by the window to srutinize outside, the streets of Otemachi, the construction sites, Hibiya park… Like looking at a model.

Simmered plums

When I harvested the garden plums I had in mind to try one recipe of simmered plum from my Shojin cuisine book. So I kept 6 of the largest and greenest plums for that recipe. But busy with other things I didn’t prepare them right away and the plum have turned from green to a beautiful orange, and were ripening very quickly. So I decided to go for an other manner to cook them, simply preparing some kind of compote. I put the plums in ample water and boiled them at low heat for 2h under cover; then I drained most of the water and kept only 5 to 10mm in the pan, added 2tbs of brown sugar and simmered at low heat again for 30min without cover, or until almost all the syrup is gone. Instead I obtained a thick jelly (the brown paste in between the plum on the picture).

You can serve the plums warm, at room temperature or cold. 

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