Monthly Archives: October 2015

Shabu-Shabu

Recently, I had a chance to sample the beef shabu-shabu at the famed restaurant Chiriri’s main branch (honten) along Marutamachi and Muromachi Streets. Chiriri’s set menu courses range from 5,400 to 10,800 yen. The centerpiece of the meal is the … Continue reading

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8 Genius Recipes …

… from Food52’s Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore Spiced Red Wine. I first heard of mulled wine, a long time ago, from a friend whose older boyfriend took her to the kinds … Continue reading

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How Time Passes

Every now and then, the New York Times weekender would have a special advertising supplement. The supplement would be a thick, glossy magazine on its own and it would have editorial content plus page after page of advertisements. The supplements, … Continue reading

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Japanese Mamon

Once in a while, I get a craving for mamon, for its yellow, fluffy, eggy, cheese-topped, lemon-whiff sponginess. Mamon is my petite madeleine, the sweetness of childhood, of Sunday afternoons in the Luneta Park, in one big bite. Mamon is … Continue reading

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Ika Nga

The best squid (ika) sashimi I ever had was in a Fukuoka restaurant in Kyushu, in southwest Japan. The Japanese flying squid undulated in a large fish tank and it took only minutes for the chef to prepare the sashimi … Continue reading

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A Guide to Choosing the Right Onsen

Come October, the air turns cool and thoughts turn to the warm pleasures of onsen (hot springs) once more. There is a foolproof set of criteria for rating the onsen that one has tried or wants to try. Onsen may … Continue reading

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