Most tourists in Japan will likely try the popular Okonomiyaki (Japanese pancake) and Takoyaki (octopus balls), but will not have even heard of Monjayaki. Thanks to our Tokyo expert Kenta and his mother Mami, we got to experience this unique Tokyo dish. So what is it? Monja (short for Monjayaki) Read more…
Takoyaki (たこ焼き) is one of my favorite street snacks in Japan. My first experience was back in 2012 with Virginia and Kathleen. What a mind blowing experience! They look innocently spherical, but are filled with molten hot goodness! Here are two Osaka takoyaki masters at it: The slightly crispy outside shell Read more…
Chez Panisse is a Berkeley, California restaurant known for using local, organic foods and credited as the inspiration for the style of cooking known as California cuisine. Well-known restauranteur, author, and food activist Alice Waters co-founded Chez Panisse in 1971. From the beginning, Waters advocated a style of cooking that uses the freshest, most delicious local food available, often prepared and presented simply and/or traditionally. The restaurant prides itself on relationships with producers, and buys through its established network of local farmers, ranchers, and dairies. [wiki]
Haru’s Cooking Class
One of my most memorable times in Kyoto was Haru’s cooking class. I learned how to make Dashi (soup stock), Aemono & Kinpira (vegetarian dishes), Tamago (omelet), Kobe beef & Miso soup! The recipes were simple, but got me started in Japanese cooking. Taro (the teacher) holds the cooking classes in his home alongside his wife and daughter Haru.
It’s always fun to make a trip to Yountville for wine and food! This time, I revisited Bouchon Bakery, tried a new restaurant Reddwood, and more wine tasting!
Bouchon Bakery:Bouchon Bakery is well known for their macarons — and occasionally they have special seasonal flavors.