Japan Stories: Food

pork-sandwhich

Not gonna lie: we were worries about food leading up to our trip to Japan. We like sushi and tempura and fish and rice fine, but every day at every meal for 10 days? We were nervous. But turns out we didn’t have to be nervous about anything…well, almost. Japan has some weird notions about breakfast, but we’ll get to that later.

Packaging

Our first impression about Japanese food was: adorable packaging. (Well, that was probably Amanda’s first impression, being the visual design thinker that she is.) Everything is so intricately, excessively packaged, even in 7-Eleven corner stores (which are everywhere.) Second impression: Japan is the land of snack food. You just pick up whatever looks tasty from a street vendor, a small little cafe or boulangerie and get ready to enjoy your perfect little snack. And the cafes and boulangeries rival Paris in their frequency and quality of bread–well, white bread, pastries and croissants. Good luck finding fiber in Japan (but that’s probably another post.) But you could survive traveling in Japan without ever setting foot into a sit-down restaurant, and only buy snack foods, noodle bowls or whatever looks tasty as you walk around. That being said, you can BUY it on the go, but heaven forbid you should EAT it on the go. This is apparently a faux-pas in Japan. You must find some bench, seat or preferably, a park and eat your food there. Nice for life, but not so good for being tourists. We decided to retreat under the banner of ignorant-tourist and eat on the go anyway. We’re sorry Japan!

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bread

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The practice in these bakeries is to take a tray, fill it with your selected baked goods that are arranged in bins around the perimeter, and then take the tray to the counter where they will double, triple bag them for you (separately, of course). And add the wet napkins packaged in sealed bag. And then add a sticker. And another bag. Germs will never get to that food! But, it’s a good thing you have all those bags, because you will be carrying around your garbage for most of the day until you locate a garbage bin.

So Good So Fast

Restaurants were awesome and our biggest takeaways were that they served you food SO FAST. We went to this one soba noodle place (that had been going on since the 1400s!) and the food was there in at least a 3rd of the time in restaurants over here. Even at this specialty burger place the food came pretty quick (and we were pretty happy to have a burger after a few days of rice, saucy-meat and limited veggies.) Oh, and you don’t tip or else they think you left money by mistake. And you’ll be in and out in an hour, tops.

JAP_pancake2-smOne of Amanda’s favorites: Okonomiyaki: Japanese “pancake”

Then there was the sushi and sashimi.

Hakone-dinnerKaiseki meal menu at Kai Hakone

We decided against making the famous 4am trek to the Tsukiji Market (Tokyo fish market) to procure the freshest of sushi and sashimi. So, our first experience of the delicacies would be during our Kaiseki meal at our Hakone resort hotel. Amanda was prepared to decline, Sumimasen, Sashimi wa tabemasen.  But, I, Graeme bravely ate it all: Eels, scallops, tuna, salmon, rainbow fish, these little pink round egg looking things. (Edit: turns out they are salmon eggs. Joy.)  Washed it down with my first sake ever, as well. There was a nervous 3 hours post-meal where I was closely monitored in order to see if I was going to burst or barf or feel nasty, but I felt fine. There was a bit of a rumbly moment in the sauna that night, but I pulled through like a champ. As someone who has come from a less than oceanic province  my knowledge and tolerance of fish is pretty limited, but my horizons have expanded a wee bit thanks to this trip. We unfortunately forgot our camera for the meal, but Amanda made little sketches of each dish on the rice paper English menu.

Japan doesn’t really do breakfasts.

Oh, I mean they have food at the beginning of the day, but they just have the same food they’d have at any other time of day. Fish. Rice. Soup. Salad. This was hard for us. We either had to degrade ourselves and go to some western looking cafe that heavily advertised Western Breakfast Panini, or a Starbucks with all the other tourists and sheepishly not make eye contact so as to not admit our weaknesses. It was relatively ok when breakfast was in our control. We could go to a corner store and get some yogurt, find a pastry and talk about how we would murder a bowl of Bran Flakes when we got home. But at our super nice fixed menu hotel, the realities of Japanese style breakfast was unavoidable. Also unavoidable was Amanda’s expression. Rice, steamed fish and soup. No fiber in sight! How do the Japanese poop! (Besides, in supreme comfort.) We broke down on day 3 and bought a huge bag of muslix from the grocery store and peppered that stuff into every meal.

JAP_11_0028-bfastWestern breakfast augmented by American granola bar

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The Japanese breakfast menu at Kai Hakone

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JAP_11_1074-menuThe breakfast menu at Kai Hakone

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food-roundFrench Onion Soup (Elle Cafe), Coffee, Tea Ice Cream, Street food at its best: warm, hot off the grill, gooey rice/bean ball.

JAP_11_0850-smbranded steamed pork bun

Vending Machines

A sensually-rich experience. But how does that coffee taste?

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[vimeo 81292437]

A Favorite: Elizabeth Street Cafe

One of my favorite restaurants in the city bears the design of one of the best studios in Austin and my favorite chairs! Also, they serve tea by the pot in the same teapot as I own! Their food is fusion of French & Vietnamese, a more common and pleasing combination than one might think. And their patio is suitable for most months of the year. If you are visiting me, chances are I will take you there!

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SLR-03_735Their own backyard mint garden!

Easter weekend greetings

Laguna Gloria
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This Easter weekend, I took Friday off and Graeme and I spent a tranquil afternoon at the The Contemporary Austin: Laguna Gloria. We talked, prayed and meditated on the beautiful gift of Jesus’s sacrifice and reflected on the lenten journey we had experienced for the past 5 weeks. Then, we returned home to prepare the Good Friday feast: homemade garlic herb bread, lamb/beef meatballs in tomato mint sauce.

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SXSW Diary: Day 4

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SXSW has been pretty great so far! It’s a lot of fun to see this city explode with people; feels like we are in Toronto or Amsterdam again. It also makes you realize how quiet a downtown Austin is during the rest of the year. It’s also been great to talk to people who aren’t from here. It’s been a good exercise to be able to field the questions of “so how do you like Austin?” and “do you think you will stay here long term?”

Monday–day 4 of SXSW–has meant “back to reality” of sorts for us. Graeme is on spring break from school, while Amanda is still going in to the office. Amanda still had some paid time off accrued from Christmas, so she decided to take Monday morning off, so we went out to breakfast at the 24 Diner. Austin has rarely disappointed in its food offerings. We then paid homage to the local tea house so Amanda could stock up, but then it was time for our magical SXSW weekend to end. Back to reality. Amanda back to making the world a more beautiful and designed place, and Graeme back to the task of forming the young minds of tomorrow (I gave the kids a pretty intense test on Romanticism, from Blake to Yeats. These kids may not realize it, but they are geting the good stuff!)

After our busy work afternoon was over, it was time for another event! We went off to Pentagram as they were hosting a Pecha Kucha event. I don’t think it was officially a SXSW event, but they smuggled in the vibe nevertheless. These events are cool, as they allow a speaker to speak on whatever they want, 20 slides for 20 seconds per slide. We saw some cool stuff, with some more inspiring than others, followed by a quick bike back to our apartment. Ah city life.

Another warm thanksgiving

Thanksgiving lunch

We couldn’t resist eating some of the dinner rolls for lunch. They were just too tasty!

Voted Best Pie. Ever.

Jury: Ellen (who’s never had pie), Graeme (swears Pumpkin is his favorite flavor), Marshall (who hates very sweet pies) and Amanda (I’m very critical of my own work). I used a new recipe for the pie dough. It made use of lard, apple cider vinegar and a touch of wheat flour. Combination of this recipe and this one.


The boys are waiting to carve the turkey


The girls are reading and chatting outside.