POKETO - Soba Workshop April 16, 2016

Posted on April 14, 2016 at 11:55 AM Comments comments (1)

I am looking forward to the soba workshop this Saturday ,April 16 from 2-5pm. It's offered by Poketo, the coolest design shop in Los Angeles. Owers, Ted and Angie, have been so enthusiastic about putting this together. We started planning it months ahead of time. It's their first food event at . I hope the flour binds and the soba taste good.

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Kimchi Workshop April 25 10 am -1pm

Posted on April 6, 2015 at 10:45 AM Comments comments (0)

This is the first Asian pickling class I will be offering.  My friend Sonya Chun has been treating me to her mother's delicious kimchi for sometime, so one day, I asked her if I can learn how to make that kimchi. She said, of course, let's do a workshop.  That conversation took place last year. I have made kimchi on my own but you really need to work with someone who grew up with it, to understand the depth of flavors.  My research and trial wo...
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Kale and Asparagus Soba Salad

Posted on April 29, 2014 at 6:35 PM Comments comments (0)

I am making soba for Deborah Madison's cookbook promotion at Cooks County tomorrow.  So I thought I would practice a little.  I have to make 80 servings but the portions are small, so it sh...
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Common Grains - Soba Salad

Posted on March 17, 2012 at 3:55 PM Comments comments (1)

I don't know who invented the soba salad but it's not the Japanese. Go to Wholefoods, Tavern, Real Food Daily,  M Cafe in LA - Soba salad is on their regular menu.   I can't get used to the idea of pre-seasoned soba noodles though.The Japanees tradition is to eat fresh soba plain and quickly with a dipping sauce before they go limp or eat so...
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Asazuke Cucumbers Pickles with Ginger

Posted on August 29, 2011 at 10:05 AM Comments comments (0)

My favorite way of eating fresh vegetables is raw. These persian cucumbers had shinny skin and firm meat - perfect for a lightly seasoned pickle - Asazuke. I ruibbed the bite size pieces of cucumbers with some salt and put them in a
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Daikon and Carrot Asazuke Salad - Namasu

Posted on July 19, 2011 at 11:07 AM Comments comments (0)

In Thomas Keller's cookbook, , there is a chapter called ...
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Soba Salads at Tavern and Real Food Daily

Posted on November 24, 2010 at 12:42 AM Comments comments (0)

Soba Salad served at Tavern, Brentwood 

Soba seems to be coming up in the world as the healthy new pasta. served mostly in "salad" form.    and
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Point Mugu - Fall Camping - Soba Noodle Salad

Posted on September 26, 2010 at 12:30 PM Comments comments (0)

  Joe's fish kebabs on the bbq
Shrimp with mushrooms and red pepper.

Every year we go camping in the fall.  It's a tradition that's lasted for more than twenty years. &...
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Braised Kabocha Squash

Posted on July 1, 2010 at 1:56 AM Comments comments (0)

If I get to choose one vegetable to have in the fridge to munch on, it is not a carrot or celery but kabocha squash.  I cook the cut pieces of Kabocha in a light syrup, just long enough to give them a hint of sweetness.  The syrup is drained so the kabocha is never sugary sweet or mushy.  I often serve t...

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Handmade Dattan Soba with Heirloom Tomatoes, Avocado and Enoki Mushrooms

Posted on May 3, 2010 at 3:51 PM Comments comments (0)


Flour ratio: 40% Dattan Flour, 40% Buckwheat Flour  20% All-Purpose

I finally got around to making at home.  Of the 50kg of buckwheat flour that I brought back from Japan, I had 5 kg of Dattan buckwheat from China.  I didn't expect to like Dattan when I wa...

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Quick Mizuna with Konbu Pickles - Asazuke

Posted on December 7, 2009 at 4:20 PM Comments comments (1)

Mizuna no Kizami Konbu zuke - and cut Konbu pickles

and cut Konbu asazuke.

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Quick Napa Cabbage and Apple Pickles - Asazuke

Posted on December 1, 2009 at 12:50 PM Comments comments (0)

Napa cabbage and apple pickles

I have not blogged too much about Japanese pickles, Tsukemono, but I have them almost everyday with my meals -  breakfast, lunch, dinner and even as a snack with tea.  It is one of my favorite ways to eat veget...
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Taking flight with Ginger - Sunomono

Posted on October 5, 2009 at 6:53 PM Comments comments (0)

When one of my films premiered in Tokyo a few years ago, my friend Yumiko whom I have known since I was 13 years old gave me this as a present.  In Japan, the crane, along with the turtle, is the symbo...

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Shrimp, Wakame and Cucumbers in a Rice Vinaigrette

Posted on August 23, 2009 at 1:22 AM Comments comments (0)


Shrimp is one of the most popular and easy to find seafood in the world but I have had my set of hit and misses, especially with boiled shrimp. The ...

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Quick Turnip and Dried Peaches Pickles - a Salad alternative

Posted on August 19, 2009 at 4:57 PM Comments comments (0)


A Japanese meal normally finishes with some kind of pickle and a bowl of rice. It's nice to save the pickles to the end because the saltiness ties the whole meal together.  Pickles can be made with many vegetables - both root and leafy types.  Some pickles can be quite salty...

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My Garden Tomatoes

Posted on August 12, 2009 at 4:38 PM Comments comments (0)

Faithful Fish Cake (Kamaboko)

Posted on June 16, 2009 at 2:17 AM Comments comments (0)

No, this is not an eraser or a piece of conceptual art.  Though there is a lot of thought that goes into making Japanese fishcake - Kamaboko.  The shape alone is a work of art that has withstood the test of time.   

I was hungry when I got back from Portland so I went to the fridge to see wh...

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Octopus as still life

Posted on June 7, 2009 at 11:22 AM Comments comments (0)

Octopus and Cucumber Salad (tako no sunomono)

Posted on June 7, 2009 at 11:17 AM Comments comments (1)


Octopus and ginger.  This combination is wonderfully refreshing.  The photograph I took of the Octopus arms made them look huge but in reality they were rather small.  Just enough to make two of t hese salads. 



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