#Shirataki Udon Noodles

[naturaltolife]

Noodle Shop —Aesthetic

Noodles in Cuisine

Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, in soups, or hot dishes. Noodles were introduced to Japan from China during the Song Dynasty between the Heian until the early Kamakura period. Yakisoba, Sōmen, Hiyamugi, Harusame, Shirataki and Rice Noodles are some of the most common types of noodles found in Japan. Ramen, Udon and Soba are the most popular.

[whateuniceats]

Finally got around to visiting Momoya's Soho location with a friend for lunch last month. We went for lunch so I got their sukiyaki gozen (wagyu beef hotpot in sweet soy, shirataki glass noddles, burdock, Japanese pickle, and a half-boiled egg) while my friend got the seasonal nabeyaki udon noodles.

But I'll be real, what I really came here to try was for seasonal parfait, which was the Tsubaki parfait and it didn't disappoint! It even came with it's own lil' pamphlet explaining all the different parts. My personal favorite parts of the parfait were the yuzu mikan and miso caramel cheese sorbet flavors, along with the cameilla oil yuzu cake, sobacha macaron and jasmin milk chocolate mousse!

[basedkikuenjoyer]

The One Piece Podcast interview with Kiku’s dub VA was fun! While it didn’t seem like she was a major fan of the series going in, it was nice to see she had at least a fair amount of familiarity with it. Thought there was a cool detail that slipped out; apparently Toei is much more heavyhanded with the translation for Wano than they’ve been for previous arcs. From her perspective it’s more on like, pronouncing things like Udon right. Even to the point of requiring them to re-record parts! Makes me wonder how much is happening above her level, trying to capture the puns and innuendo as best they can. The anime has a lot of care there compared to the manga to begin with.

Reminds me of one that’s fun. Anime team loves weaving in that food theme, the Akazaya and their favorite parts of the hotpot. Kiku’s love for shirataki is funny because it’s a lowcal noodle popular for dieting, but it can also mean “waterfall.” Oden’s attack names are puns on the ingredients, Togen Shirataki = Paradise Waterfall. And of course the big waterfall flowing down as our entryway to the nation.

[nabehotpot]

Popular Types of Nabe Hotpot and Their Ingredients

https://nabehotpot.com/ is a cherished staple in Japanese cuisine, known for its heartwarming and communal nature. This versatile dish features a variety of ingredients simmered together in a flavorful broth, creating a comforting and nutritious meal. In this article, we'll explore the most popular types of nabe hotpot and the unique ingredients that make each one special.

Introduction to Nabe Hotpot

Nabe hotpot refers to the Japanese tradition of cooking ingredients together in a single pot. The word "nabe" means "pot," and this cooking style is designed to be enjoyed communally, with everyone around the table contributing to and partaking in the meal. It's a perfect way to bring people together, especially during the colder months when a hot, steaming pot of deliciousness is most appreciated.

Shabu-Shabu

One of the most well-known types of nabe hotpot is shabu-shabu. This dish is named for the sound made when ingredients are swished through the hot broth.

Ingredients

Thinly Sliced Beef or Pork: The primary protein, cooked briefly by swishing in the broth.

Vegetables: Napa cabbage, spinach, and mushrooms like shiitake and enoki.

Tofu: Adds a soft, creamy texture.

Udon or Glass Noodles: Absorb the flavorful broth.

The broth for shabu-shabu is usually light, often made from kombu (kelp). Dipping sauces such as ponzu (citrus soy sauce) and goma dare (sesame sauce) accompany the dish, enhancing the flavors of the cooked ingredients.

Sukiyaki

Sukiyaki is a sweeter variation of nabe hotpot, typically enjoyed during special occasions.

Ingredients

Thinly Sliced Beef: Cooked in the pot with the other ingredients.

Vegetables: Leeks, shiitake mushrooms, and napa cabbage.

Tofu: Often used in sukiyaki for its ability to soak up the sweet and savory sauce.

Shirataki Noodles: Low-calorie noodles made from konjac yam.

Raw Egg: Used as a dipping sauce for cooked ingredients.

The broth for sukiyaki is a mix of soy sauce, sugar, and mirin, giving it a rich, sweet flavor. The ingredients are simmered in the sauce, creating a harmonious blend of tastes and textures.

Chanko Nabe

Chanko nabe is famously known as the dish of sumo wrestlers. It’s designed to be highly nutritious and calorie-dense to support the intense physical demands of sumo training.

Ingredients

Chicken: Traditionally used as the main protein.

Seafood: Fish, shrimp, and scallops are common additions.

Vegetables: A wide variety including daikon radish, bok choy, and carrots.

Tofu: Adds protein and texture.

Noodles or Rice: Often included to make the meal more filling.

The broth for chanko nabe can vary, but it is usually a dashi-based broth enriched with soy sauce or miso, making it deeply flavorful and nutritious.

Yosenabe

Yosenabe translates to "put-together pot," and it is one of the most flexible and varied types of nabe hotpot.

Ingredients

Mixed Proteins: Chicken, pork, beef, seafood, and tofu can all be included.

Assorted Vegetables: Napa cabbage, carrots, mushrooms, and leeks.

Noodles: Udon or glass noodles are common.

Mochi: Sticky rice cakes for added texture.

The broth for yosenabe is usually a simple dashi base, allowing the flavors of the diverse ingredients to meld together beautifully. This type of nabe hot pot is perfect for using up leftover ingredients and creating a hearty, satisfying meal.

Kimchi Nabe

For those who enjoy a bit of spice, kimchi nabe is a popular choice. This variation infuses the hotpot with the bold, tangy flavors of kimchi.

Ingredients

Pork Belly: The richness of pork belly complements the spicy kimchi.

Kimchi: Fermented cabbage that adds a tangy and spicy kick.

Tofu: Helps balance the spiciness.

Vegetables: Napa cabbage, mushrooms, and green onions.

Noodles: Ramen or udon noodles work well in this hotpot.

The broth for kimchi nabe is typically made with a combination of dashi, kimchi juice, and sometimes gochujang (Korean chili paste) for extra heat. This hotpot is both warming and invigorating, making it perfect for cold days.

Expert Insights on Nabe Hotpot

Culinary experts emphasize the nutritional and social benefits of nabe hotpot. Chef and food writer Yukari Sakamoto explains, "The communal nature of nabe hotpot encourages social interaction and bonding. It’s a dish that brings people together, making it more than just a meal."

Nutritionist Haruko Yamada highlights the health benefits, stating, "A well-balanced nabe hotpot includes a variety of vegetables, lean proteins, and complex carbohydrates, making it a nutritionally complete meal. It’s also low in fat if prepared with the right ingredients."

Conclusion

Nabe hotpot is a versatile and beloved dish in Japanese cuisine, offering endless possibilities for delicious and nutritious meals. From the delicate flavors of shabu-shabu to the hearty and filling chanko nabe, there is a type of nabe hotpot to suit every palate. By incorporating a diverse range of ingredients and enjoying the communal cooking process, we can appreciate the rich culinary tradition and cultural significance of this wonderful dish.

[herrfivehead]

lol been following u for years love how your content is 95% jokes 5% realizing how terrible your ma is at cooking

xdfgdrcfg LISTEN. i'm concerned my rant is gonna come off as entitled, but i cannot stress enough how badly this woman fucked with my perception of food.

i'd feel bad if she were a good person and also let me cook for myself while i lived with her, but she is OBSESSED with talking about "nutrition" and calories and weight like she's not borderline orthorexic. this has been the case for as long as i've known her.

a lot of my former aversion to foods i enjoy now came from how she prepared them my entire life. didn't like chicken breast growing up, turns out she just overcooked hers. didn't wanna put cooked vegetables in anything until i found out i could not only season them, but cook them thoroughly so they weren't half-raw and hard. don't actually hate mushrooms, just hate how she's too lazy to draw the excess water out of them. maybe whitefish is good, but not when she bakes it until it's mushy and only coats it with mustard.

and as i said before, i probably don't hate shirataki noodles, i just wouldn't dump spaghetti sauce on them and call them spaghetti because i have a working tongue. would you put linguine in soup broth and call it udon? nah. my entire childhood and much of my 20's i was mocked by her for being a "picky eater"; maybe if i had grown up eating the food of someone who wasn't too proud to pick up a recipe book (and STICK to the recipe rather than making her own "healthy" twist on everything), i wouldn't have developed an aversion to homecooked meals and sought nutrition elsewhere, sparing me over a decade and a half of destroying my own body. she isn't entirely to blame, but it's a huge factor.

also i don't trust anyone who believes in the arbitrary rule that you can't have salad for breakfast??? people made that shit up!

[udonangya]

サバ缶納豆ぶっかけおからコンニャクうどん。

Canned mackerel and Natto bukkake tofu shirataki udon noodles.

[dekitateyo]

Shiitake Mushroom Sukiyaki

「椎茸すき焼き」

Is it paradise? We’re in a mushroom wonderland! Today’s recipe is a classic Japanese dish reimagined with braised juicy veggies: a vegan shiitake sukiyaki!

[dekitateyo.com]

A while ago @turgidturnip asked us if there was any vegetarian recipe similar to the classic sukiyaki.

In the last few weeks, we’ve been trying new veggie recipes at home, so why not? I decided to challenge myself and make a 100% meatless version of the classic sukiyaki. For this recipe, I followed these essential rules:

This veggie sukiyashi should feel/be enjoyed the same way as the original one;

Recipe must not be overdone, it should be important to savor the ingredients;

Of course, the new dish must taste as good or even better as the original dish! If I had to pick one, either I would choose the veggie version over the beef one or I wouldn’t know which one to order.

Basically that’s how today’s vegan shiitake sukiyaki was born!

First of all, the base for the sukiyaki dish is a classic combination of shōyu, sugar, and mirin.

Naturally, the veggie rendition kept this first principle. To make it tastier, I made a shiitake-infused shōyu to add a flavor boost to the sauce.

The preparation is very simple: for over a day, just leave bunch of dried shiitake seeping in shōyu. The result is a lightly sweeter soy sauce with a strong mushroom fragrance.

I also used large onions slices – when you gently caramelize them before cooking the other ingredients, these will help adding some nice sweetness to the sukiyaki sauce.

In Japan, another common sukiyaki tradition is to savor the ingredients by dipping them in a small bowl with a raw beaten egg, mellowing the flavors with an extra rich coating.

For this recipe, instead of eggs, I used a favorite ingredient of mine: grated nagaimo. This mountain yam has a gooey and sticky texture – when you grate it, nagaimo becomes a paste that clings perfectly to the sukiyaki ingredients.

Finally, meat servings plays a huge part in sukiyaki, as the central ingredient of the dish, and the melted fat acting as a seasoning to the other ingredients.

For this version, I picked large shiitake mushrooms as the main ingredient. These are lightly grilled, then cooked in the sauce until tender. Shiitake mushroom’s meaty texture matches perfectly with the shōyu seasoning.

For extras, I used aburaage, which is a sukiyaki family tradition, Chinese cabbage, mizuna (leftovers from previous dinner), shirataki, and tofu.

I am really happy with the results, I will certainly add this recipe to my nabemono dinner repertoire.

Ingredients

For the shiitake infused shōyu:

100ml of shōyu

10g of dried shiitake mushrooms

For the sukiyaki:

200g of shiitake mushrooms, without the stems

1 onion, cut into large slices

1 block tofu, cut into large cubes

Aburaage block, cut into slices

A bunch of shirataki noodles

100g of Chinese cabbage

50g of mizuna (Japanese mustard spinach)

2tbsp of oil

~50ml of shiitake infused shōyu (to taste)

~4tbsp of sugar*

~25ml of sake*

~25ml of mirin*

Nagaimo (Chinese yam), grated

(*to taste, proportional to the shōyu)

----

Steps

First, combine the shōyu and the dried shiitake mushrooms – let them infuse the stock for at least a day.

Set the pan to medium heat, then add oil.

Add onion slices and grill until lightly charred, turning occasionally.

Next, add the shiitake with the cap side up and grill.

Pour shōyu straight to the pan and let it bubble strongly until you feel a caramelized fragrance.

Arrange the remaining ingredients inside the pan, then sprinkle sugar over.

Add mirin and sake.

Finally, put the lid on and let the meal cook until all ingredients are done.

Meanwhile, grate the nagaimo and season slightly with a drop/few drops of shōyu. Serve it in small bowls for dipping.

It’s time to serve the hot pot!

----

Tips

Use the largest, plumpest shiitake mushrooms that you can find in the market – they’re the main star of this recipe.

In order to cook this dish, I used a proper sukiyaki iron pot – however, don’t worry if you don’t own one of these, any other large frying pan should do a similar job.

Just like the regular sukiyaki, do not overcrowd the pan while preparing the vegan shiitake sukiyaki. Let room for time and space to let the ingredients cook – you can add the extra ingredient portions after serving everyone at the table, while the guests are savoring the meal.

If you plan to enjoy the dish with a grated nagaimo dip, remember that the yam might tone down the strength of the sauce seasoning – you should probably make it a bit stronger than usual to make the soy sauce’s flavor stick to the gooey mix.

You can finish the feast serving udon noodles as the shime (end of the meal).

[maxwilson4001]

What Is The Significance Of Noodle Boxes For Your Startup Brand?

Noodles without noodle boxes are like a soulless body. For preserving the warmth, flavor, and aroma of the spaghetti durable boxes are an absolute necessity. It keeps the swingling noodles fresh and moist. In addition, it also prevents the spoilage and rotting of the yum yum noodles.

Once the foodaholics are impressed with your culinary art, the sales rate starts to increase. Consequently, it also boosts your brand's credence and makes the customers fall head over heels for your product.

Looking for sturdy noodle boxes? You are in the right spot. iCustomBoxes always bring glad tidings to its customers and showers them with exciting box designs. Whether you prefer to dine out or go with home delivery, our boxes are good to go! Hence the food brands survive on innovative yet practical packaging.

How Custom Printed Noodles Boxes Differentiate Your Brand From The Competitors?

Have you ever seen a box that also serves as a plate? Yes, we are damn serious. It is not a joke. Our packages are meticulously crafted that are used for multiple purposes. You need to open the front flaps of the box and turn it into an open container. And you can easily insert your spoon and fork and enjoy the hot n spicy noodles.

Custom printed noodle boxes are much needed as there are jillions of food brands worldwide. And it is crucial to educate the buyers about the food items' type, flavor, and shelf life. But it is doable via informative packaging.

iCustomBoxes offers customized packaging for the following types of noodles

Ramen

Egg

Soba

Udon

Hokkien

Shirataki

Rice stick

Mung bean thread noodles

Do you aim to get the packaging done right? keep track of the following important points

Mention the brand name and flavor of the noodles

Print mouthwatering images of noodles

Opt for smoky and hot themes

Use orange, red, black, or white colored boxes to make the boxes super tempting

Add the social media links, contact info, and manufacturing address to the box

Summary: make your custom printed Noodles Boxes a smashing hit by including relevant product credentials.

What Are The Outstanding Features Of Custom Noodle Packaging?

Customized In Diverse Designs

We offer many box colors, styles, designs, and sizes to pack the noodles. Our clientele is free to browse and choose from our design library.

Perfect Box Size

No one like to see their noodles floating in a huge box. It spoils the foodaholics unboxing venture; thus, it makes the need for suitable box sizes even more pressing.

Planet-Friendly Material

We manufacture noodle boxes wholesale from cardboard and kraft paper. It's a great initiative toward the green movement.

Two In One Box

Customized noodle packaging serves two purposes. They act as storage containers as well as a plate. Once you disassemble the flaps, it turns into a flat plate. Perfect for enjoying camping and picnic trips

Flat Shipped

Are you tired of the skyrocketing fare rates? No more troubles with well-crafted boxes. Our boxes are light as feather and easy to stack on, thus occupying minimum space. As a result, it cuts the overall shipment cost.

Walking Billboard

It is time to change the marketing rules with custom noodle boxes. Add your twist to the boxes and transform noodle containers into a walking billboard. Print the powerful illustrations, descriptions and taglines on the boxes.

Reference: https://bit.ly/3BQJt9p

[momskitchenfood]

Best food delivery Paithalmala

Miracle noodles are crafted from the Konjac-Mannan tuber (root). The root is finely reduce and dried. Dry chips are transformed into powder, manufacture of flour of Konjac, which may be used for thickening sauces and gelatin. Miracle noodles are favourite dishes and are non-carb or very low carbohydrate dish. Miracle noodles are available in spaghetti, rigatoni, vermicelli (Angel Hair), beads (which includes tapioca), Orzo pasta, ring of Mini Penne and Black Shirataki noodles soup dishes and of path flour. Miracle noodles is perfect for it because while it receives on your stomach it inflates (Konjac can soak up 200 times its weight in water) make you experience complete longer. It is made from soluble fibre which reasons your blood glucose fall slowly and continues you greater entire. It's best for people with diabetes due to the fact it's miles carb-unfastened It's wonderful for human beings with high levels of cholesterol as it absorbs better than oatmeal cholesterol.

Shirataki is good to govern weight

Those on a eating regimen can find low fats noodle tofu shirataki which beneficial in weight manage. The noodles are more often than not fibres and the frame does now not soak up the fibre and it will pass proper thru the digestive tract. Fibre reacts with other drinks, expanding in the stomach, growing a sensation of fullness. The fiber in tofu shirataki noodles is called glucomannan. Glucomannan has been used in aggregate with weight-reduction plan and exercise for obese patients, to assist them shed pounds. Those within the low-Glycemic weight-reduction plan may even now not enhance their blood sugar.

Gluten loose meals are good to preserve a wholesome body

The key to accurate fitness with celiac sickness is to devour gluten unfastened meals. There are 25 gluten containing grains: bran, bulgur, barley, faro, flour graham, kamut, Orzo pasta, triticale, spelt, wheat germ, wheat bran, cornmeal, rye, seitan, farina, couscous, barley extract of malt, udon, durum, einkorn, Emmer, Matzo flour / meal, panko, wheat and wheat starch. Some awesome gluten loose meals to attempt to encompass potatoes cooked in the oven, greens, lean meats, which include the tuna, ham or chook, stir-fry, Turkey or pork Chile, skewers, rice, corn tortillas, smoothies, yogurt, eggs, bacon, desserts, baked apples, corn souffle, cheese, pudding and cream of rice. Order food online in Kerala, Best food delivery website, Kerala food home delivery near me, Kerala food home delivery, Moms Kitchen in Kerala, Best food delivery Paithalmala, Paithalmala food home delivery, pizza online in Kerala, pizza online in Paithalmala, French fries in Kerala, French fries in Paithalmala , Carrot cake slice online, Chicken Kerala roast, Kerala kari meen fry, Malabar beef biriyani , Dal curry Kerala style, Ghee rice Kerala style, Chicken Manchurian, Pepper Chicken, Chilly Chicken, Veg Hakka Noodles, Chicken Hakka Noodles, Chicken Fried Rice, Veg Fried Rice, Mix Veg Curry

Weight loss meals has turn out to be the fashion

The maximum successful way to lose weight is to eat weight loss meals. It's low calorie meals. Weight loss professionals say a success weight loss have to be one pound in keeping with week. Pork chops, fried chicken, potatoes, cheese, cakes and candies makes a person fats or maybe overweight. It isn't always awful at every meal that a person consuming so long as moderate. There are sure ingredients to eat and within the identical can assist a person shed pounds. Weight loss food must be shared with the assist of wholesome meals including green greens with leaves, food burning strength as bread wheat and red rice. It is likewise smart to take note of the varieties of meat and fish that haven't any fat.

[japanesefoodie]

牛すき焼き定食 Beef Sukiyaki Set Meal 🥘 Delicious sizzling beef slices with savory sauce, tofu, udon, Shirataki noodles, and Napa cabbage 😍 _ YAYOI, Tennoji Osaka JAPAN _ #japanesefoodie #japanesefoods #japanesefood #japanlife #japanfocus #japan #tokyo #traveljapan #explorejapan #travelasia #beef #sukiyaki #udon #noodles #meal #lunch #foodporn #foodpost #casualday (at やよい軒)

[oforoddette]

Kyodai Loves Noodles

Another story featuring one of hocuspukeus’ ocs. This time, it’s Kyodai.

"Oh Theo, I'm so glad you invited me out to dinner!" Kyodai smiled. "What am I, chopped liver?" Odette asked. "Who are you again?" Kyodai eyed Odette. "She's just a friend," Theo said.  "Trust me, we're just friends." "I'm also the one who is paying for all this food." Odette added. "All of it?" Kyodai raised an eyebrow.  "Really?  I can get as much as I want?" "Yeah, you sure can." Odette grinned.

"Okay," Kyodai picked up the menu.  "I'll just order ten bowls of ramen then!" "Go ahead!" Odette motioned to the waiter. "Please cater to this woman's whims. I'm paying." The waiter nodded and headed towards the back. The busy ninja glared at Odette who merely smiled. After a few minutes, two waiters appeared with large plates carrying bowls of hot ramen.  Kyodai watched as ten bowls were placed in front of her.    She felt her face turn red and she glanced at Odette who was smiling.  Not wanting to embarrass herself any more, Kyodai reached over for a pair of chopsticks and decided to taste some of the noodles. "Sorry about this," Theo whispered to Odette.  "She's jealous of other women." "Damn Theo, aren't you the ladies man!" Odette gave her friend a playful nudge.  "If only you were a woman!" Kyodai glanced up at the two whispering to one another.  She grimaced slightly but she returned her attention to the noodles.  They smelled really good.  Carefully holding the bowl, Kyodai brought it towards her mouth before she shoveled the noodles into her mouth.  Once they entered her mouth, her taste buds began to dance.  The broth was warm, the noodles were perfect and all the flavors were perfect! "Mhhhm!" Kyodai moaned.  "These are actually really good!" Kyodai slurped up the noodles, broth flying.  Once the bowl was emptied, she placed it down and   eyed the next one. "So I can get as much food as I want?" Kyodai asked Odette. "Sure thing," Odette motioned to the waiter.  "What would you like?" "Hmmm," Kyodai paused.  "Do they have any Shirataki noodles?" "Spicy, egg, beef or chicken miss?" The waiter asked. "All four?" Kyodai looked at Odette. "You heard the lady!" Odette snapped her fingers.  "Bring them here!" "I might like her after all." Kyodai smiled. Kyodai picked up her second ramen bowl and began to slurp them up.  So fair, she was actually enjoying herself.  True, she wasn't one a date with Theo but at least he was here.  Besides, how could she argue with free food? Especially when it was so good!  These were some of the best noodles she had ever tasted. This Odd girl knew her stuff. The second bowl was emptied and the waiter returned with four new bowls. "How about some udon and soba?" Odette asked. "Sounds good." Kyodai grabbed another bowl. "One of each of your soba and udon bowls please." Odette demanded. "And how about a large order of egg rolls?" Theo added. "Great idea! Got that?" The waiter nodded and Odette shooed him away. Kyodai sucked up the remaining broth and noodles from bowl three.  During this whole time, she never noticed her stomach changing. Once thin and flat, her waist was now portly and chubby.  As she chewed, slurped and swallowed, her stomach grew.  Round it became like a ball.  It didn't compare to her breast size but it was slowly catching up. "These noodles are fantastic!" Kyodai picked up a noodle and ate it.   "Wait until you try their egg rolls," Odette said.  "They are fantastic." On cue, the rolls arrived.  Kyodai's face was filled with excitement.  She finished off her fourth bowl of noodles and then grabbed a handful of the rolls. She crammed them into her mouth.  Her cheeks puffed up as she chewed. After she swallowed, Kyodi grabbed two more bowls of noodles. Theo and Odette watched as she alternated between both bowls.  Once she finished off the remaining noodles, she picked up both bowls and managed to slurp down the broth. "I'm starting to love her," Odette grinned.  "Are you sure she wouldn't want to date me?" "Not unless you're me." "Really?" "Don't get any ideas." Time passed and the table became covered in discarded bowls.  Kyodai's stomach was bulging due to all the noodles she had consumed.  It pushed against the table and dipped towards the ground.  Her breasts were almost dwarfed by the side.  Despite this fact, she continued to fed herself silly.  After finishing off a bowl of udon, Kyodai munched on a few more egg rolls.  As she was lost in her feeding frenzy, Odette motioned to another waiter.  Leaning over, she whispered something into his ear.  At first, he seemed scared but once she pulled out a $100 bill, his demeanor changed. "What did you order?" Theo asked. "You'll see." Kyodai was about to finish her last bowl of soba.  As she guzzled the noodles down, she heard whispering and saw people looking around.  Perplexed, she followed the gazes and gasped.  Coming towards her was the biggest bowl of ramen she had ever seen! Placed on a plate, ten waiters had to carry it.  Once it got closer, two waiters appeared and cleared the table.  Then, it placed in front of her. Kyodi grunted as she stood and peered into the bowl. "This is mine?" Kyodai asked. Odette nodded.  Kyodai looked down, licking her lips.  Without missing a beat, Kyodai leaned over and began to gobble down the noodles. Odette and Theo stood up to get a view.  They watched as the large noodles disappeared into Kyodai's gullet.  Spectators gathered to watch as the ravenous ninja inhaled both broth and noodles.  Her stomach grew to epic proportions.  Slowly, the bowl began to become empty.  Cheers began as Kyodai neared her goal.  Broth flew as she slurped down her meal. "She's almost there!" Odette cheered. "One last noodle!" Kyodai leaned back as she slurped down the last noodle. Everyone watched as the long noodle disappeared down her throat. Soon, it was gone. Kyodai gave a loud blech and the crowd went wild, hollering like crazy. Odette and Theo high fived each other. The waiters returned to take away the bowl and Kyodai's belly which had been held back now crashed the table. "That was great!" Kyodai leaned back. "I hope you saved room! We still have dessert!" Odette grinned. "Really?" Kyodai thought. "I guess I do have some room for a slice of cake or two. Maybe three." "Have I told you that I love her?" Odette whispered to Theo. "Yes, yes you have."

[thefinalcinderella]

DIVE!! Book 2 Chapter 5-WHERE TO GO?

Full list of translations here

Previously on DIVE!!: Everyone you expect to get chosen gets chosen.

He wondered if the rain was a temporary evening shower. As soon as it rained fiercely, it was like nothing could pass through it. He wondered how long it had been since he came to this room. Although not much time should have passed, a silence like midnight was piling up in the AV room where there was only two people.

The special smell of a midsummer night steadily approached from the current darkness. But it wasn’t like the strong fragrance of the summer in his hometown.

The scent of grass that was still young. The scent of wet dirt. The scent of the sun soaked into skin. Wandering stray dogs.  Ice that someone had dropped on the roadside. Watermelons on the beach that had been smashed apart. The gunpowder odor of fireworks. The carcasses of bugs. Vibrant life dwelled in all of them, even the carcasses. That was Tsugaru’s summer—

While chasing those things that came into his mind and disappeared, Shibuki thought absentmindedly that it was only after the evening shower that his hometown and the city had the same smell.

His thoughts flew everywhere. He knew there were other things that he had to think about right now, but apparently, he didn’t want to think about them. Avoid them. Avert your eyes. His brain was giving those instructions.

However, his opponent was Asaki Kayoko. Since it was just the two of them, she carried a pipe chair to sit in front of him. Her way of sitting was like a test of endurance, where she silently matched her forehead against his. Even if you dodged the issues yourself, you couldn’t escape from this woman, Shibuki thought as he slowly gave up.

“Truthfully, I should have decided after I had consulted with you. I know that.” Kayoko was the first to break the silence. “But, if I had consulted with you, would you have still tried to go to Beijing no matter how unreasonable that was? I couldn’t let you commit such a suicidal act. I can’t bear the risk of your future as a diver being spoiled just because of one training camp.”

“Isn’t that one training camp the only shortcut to the Olympics?”

“The Olympics aren’t just next year. They come around again in five years, and in nine years as well.”

“In other words, it’s hopeless for next year? Is my back that bad?”

“We don’t know unless a specialist examines you. However, to whatever extent your injury is, I think that it will be difficult to heal your back once it was damaged. After that is the question of how to compromise with your back.”

“Compromise?”

“About ways for you to practice so as to prevent it from growing worse. In that condition, you can’t try any new techniques, and I’m saying very clearly that right now you can’t do 3½ somersaults. More importantly, in order to decrease the burden on your back even a little now, it is important to master saving completely. Even so, pain will definitely follow you around. There are quite a lot of active athletes fighting against lower back pain like you, but the question is, can you endure it?”

“…”

Shibuki now understood for the first time the reason why Kayoko taught Tomoki the 3½ but not him. And that reason deepened his despair.

It was a diver’s instinct to take on new skills. Just like how a swimmer tries to swim faster, the diver tries to soar with more advanced techniques. If that was stolen away, what was left for them?

“To tell the truth, we should have talked about this earlier, shouldn’t we?”

Kayoko’s voice was unusually tinged with pity, which also despaired Shibuki.

“From the time I knew about your back problem, I knew that we’ll have to talk about it like this one day. But, I was afraid. Speaking of which, I felt like you’d quit diving and go back to Tsugaru. That’s why I took a bet.”

“Bet?”

“I asked Coach Fujitani to begin this talk after waiting for the qualifying trials of the training camp participants. I wanted you to experience a competition even once for yourself before being hit with the harsh reality. That was what I was betting on. Whether or not you can grasp that momentary thrill in that competition.”

“Momentary…thrill.”

“If you grasped it, you can withstand the long challenges after that. I believe that you can do it for that momentary thrill.”

“Tell me,” Kayoko whispered. “Have you grasped that momentary thrill on that day?”

Shibuki did not deny nor affirm that.

But his heart answered honestly.

He had felt it.

It was true, on that day, he was enveloped by that momentary thrill and set aflame.

The cheers from the main pool. A wave of applause. The exhilaration of his heart beating undauntedly to the gazes of a huge crowd, rousing up his willpower to defend his ordinary self to the death, and using up everything in order to soar. That was definitely something that didn’t exist in the sea. Shibuki should even have a craving for it when he wanted to taste that something that had overpowered and fascinated him. Even so, if he could, he wanted a bigger stage, a bigger and bigger thrill—

It looks like that while I was that prejudiced against the pool, it performed the magic of competitive diving on me in just one competition.  While amazed at his own simplicity, Shibuki acknowledged the growing desire in his heart of hearts that he was not able to ignore. He wished to go to Beijing. No, he wanted to rush all the way to Sydney.

But, he knew that it was essential to acquire more advanced skills for that purpose.

“Tell me. Did you grasp that momentary thrill?”

The fault lied only with him to destroy his back that much. Shibuki didn’t particularly bear a grudge towards Kayoko, who continued to question him persistently. But, as for her way of going ahead with things as she pleased without him knowing about, as usual, he couldn’t stop himself from getting upset about it.

“Until now, I’ve been doing what you’ve told me to do because of our contract. I came to Tokyo when you told me to, and I practiced when I was told to. I went to the competition because I was told to. So, if I’m told to turn down Beijing, then I’ll turn it down. However,” Shibuki continued, “it’ll be different from now on. I can’t aim for next year’s Olympics with my injury. Seeing that I can’t fulfill our contract, I have no use to you anymore. You already placed all your hopes on Fujitani and Sakai since you don’t care about me anymore.”

“My hopes for you haven’t disappeared completely. Even if you can’t go to Beijing, if you continue patiently with treatment and practice, it’s possible that you’ll make it in time for the Olympics…”

“Anyways.”

Shibuki cut her off, as though he didn’t want to listen to anything anymore.

“Give me some time. From now on I’ll decide on my future.”

The Asia Joint Training Camp turned into a short-lived dream.

If he were an adult, then would he have drunk away his sorrows this night, gotten dead drunk and lost himself, then finally returned home? If he wasn’t good at drinking, there was always the coping mechanism called pachinko, and if he hated gambling, then there was always the refuge called the red-light district. Because people got older whether they liked it or not, until now Shibuki had never thought that he wanted to hurry up and become an adult or anything impatient like that, but today was the first time that he felt that it was inconvenient to be a minor.

Nevertheless, when Shibuki returned home reluctantly after losing interest in searching for a destination, he was met with a surreal scene that made him speechless.

On the counter of the cramped dining kitchen, an apron-clad Ooshima had set down a cooking stove, and working hard at preparing sukiyaki.

They were two men living together. Naturally it had been a long time since they had staple foods other than convenience store bentos on their dining table, not to mention being away from home cooking for a long time. When thinking about nutrition, for one or two times a week Ooshima took him out on vegetable-focused meals, but this was obviously the first time that this seemingly clumsy man was preparing something like dinner.

“This is just unnatural.”

Although he had no appetite at all, Shibuki reluctantly stood across from Ooshima and the pot of sukiyaki. But, he couldn’t stomach Ooshima’s affectedness, who didn’t mention the training camp at all, and instead brought up topics like which celebrity got married or divorced, and purposely distant jokes.

“You talk about sukiyaki, and you’re acting like you don’t know whether to be reserved or not. That actually makes you even more unnatural.”

Ooshima indignantly stuck out his bottom lip.

“What’s wrong with the sukiyaki? I spent a lot of money on buying good meat, you know.”

“That’s why the sukiyaki isn’t the problem…”

“Yes, yes, after all I’m a man who can’t worry casually. I’m a no-good man who can’t talk wittily, and I can only think of sukiyaki when talking about cooking.”

“Sukiyaki isn’t cooking.”

“What?”

“It’s just cutting up meat and vegetables and then pushing them into a pot. You can’t call that cooking.”

“Well then, just call it sukiyaki.”

Ooshima looked desperate as he stuffed his mouth with a huge amount of shirataki noodles (1), and since he washed them down with a large mug of beer, his stomach seemed to caved in.

“So, what are you going to do from now on?”

“About what?”

“‘What’, he says. About diving, dummy.”

“Then, you were going to ask me?”

“You said I was unnatural, didn’t you? I’m in charge of the elementary schoolers, and if you don’t want to, you don’t have to take anything about diving back home. But, if you want to talk, then talk as much as you like.”

“This is home?”

“I always wanted one. I was divorced once, so I never had any kids. This is like a conversation with my son.”

“I’m glad I’m not your son.”

While beating off his insults, Shibuki’s chopsticks gradually gained pace. The two silently picked at the pot of sukiyaki, and added udon when there weren’t enough ingredients and added it to the soup, still sipping it silently.

“You’re only going to the doctor.”

When Ooshima opened his mouth again, Shibuki stood up to carry the dishes to the sink, and in that moment, he grabbed his back, and that was when the bottom of his eyes spasmed.

“I was supposed to go when I was picked to be a training camp member.”

“I thought you had no choice but to go if you were picked as a training camp member…”

Shibuki hesitated to say it. “I feel like I don’t need to anymore.”

“What do you mean?”

“…”

“No way, you…”

Shibuki turned back to his room faster than Ooshima saying what he was about to say.

At that moment as he sat in front of the pot that only had tofu and shirataki left, the bad premonition that swept Ooshima’s heart came true and solidified into something real the very next day.

On that day, Shibuki took a break from MDC’s practice without permission for the very first time. In addition, when Ooshima came home in the evening, he found a piece of paper on top of the beautifully polished sukiyaki pot.

“I will be going back to Tsugaru for a little while. SHIBUKI LOVE”

Translation Notes

1. Shirataki noodles are thin noodles made of the konjac yam. 

Next time on DIVE!!: Shibuki goes on summer vacation. Forever.

[donaldscene98-blog]

Dinner For the Newly Engaged

For those that have been through a wedding, not as a guest, but as a bride or groom, you probably remember how difficult it was to devote more than a handshake/hug and 30-second chit chat. You have anywhere from fifty to five hundred fifty people to say hello to and the clock is ticking. At our reception, we seriously had no longer than 15-20 seconds to greet our friends and family. And we felt horrible. We loved everything about our wedding. From having the private ceremony in Las Vegas to the chill, taco-catered reception in a quaint art gallery in Filipino Town. We wanted to be with our loved ones more than anything and it was simply impossible to hangout with our guests without disrespecting someone else. It's the one thing we regret the most but we decided that could at least make an attempt to hang out with our friends before their lives changed for the better as a married couple. We would simply invite them over for dinner and drill them with our wedding questions like they were in a smoky dungeon equipped with a swinging lamp.

In the last few months, three of our friends got engaged and standing on the other side of the fence, we couldn't help but be stoked for them. They are glowing like glow sticks at a warehouse rave. Since cooking for eight people can get a little crazy, we decided to split up the nights. And I apologize to MK & LY and YS & NS for not remembering to take photos. I was hustling and bustling as fast as I could. But I can assure you, you got the wilder, more inebriated D who wasn't afraid of taking bizarre photos. I've known MK and YS since college and it was comforting knowing they had found the one to move on with.

For them, I decided to go with a family style meal. Recently, Jeni and I have been eating weekly at Forage. Such a simple yet smart concept and Lucque's alumnus Jason Kim's cooking is homey and comforting. We also just got back from Fez, Morocco and were stocked up with some of the most amazing spices the world has to offer – for like nothing. I was dying to use these spices. If you haven't been to the Spice Station in Silver Lake or Santa Monica, it's a cook's paradise and you'll find yourself tossing out those spices that were there before you were even born. Here's what we had.

Moroccan Beef Stew with Daikon & Carrots I got this one spice mix that contained cumin, cinnamon, coriander and all spice. It is amazing and used pre-dominantly in tagine dishes. I learned that cumin is used in Morocco both for flavor enhancement and digestion, so we bought a lot. I slow boiled some chuck roast for 5-6 hours in chicken broth, tons of the Moroccan style spices, a few shots of Maggi sauce (hehe) and a little bit of red wine for color. I used daikon versus potatoes because I like the sweetness daikon gives to a stew/soup. It's the same vegetable used to create that beautiful sweetness in Vietnamese/Chiu Chow noodle broths ("hu tieu"). You have to take out the veggies after 1.5 hours because you don't want them to turn into unrecognizable pulp. Garnish with freshly chopped parsley and serve over rice or cous cous. Everyone liked this but I was pretty annoyed by the beef, as it could've been more tender. I'd use short ribs next time.

Skillet-Killed Smoked Paprika & Rosemary Shrimp This is a guaranteed shrimp recipe that will make you even eat the shells of the shrimp if you were that hungry. In a mixing bowl, I throw in peeled, headless shrimp (or keep the shell on, but cut the shell over the vein so the marinade can seap through), 2-3 cloves of garlic chopped, generous amount of smoked paprika and the sprigs of 2-3 rosemary leaves. Add olive oil and sea salt and mix it up. Refrigerate for no more than 5-6 hours. I call them "skillet-killed" because I crank the heat on my stove, which happens to have much higher BTU's than the average stove. I keep my cast-iron skillet on until it starts smoking, and then keep it going for at least 5 minutes. By now, your dead shrimp are shivering in fear for the unthinkable... a quick sear. The secret is to keep them cooking on one side and to start looking at flesh of the shrimp. If it's translucent it's not done, If it's white on the outside but the center is slightly grey, take it out. Once you take it out, it's still cooking. Like grilled/cooked meat, you have to let the shrimp's "juice" redistribute. Meaning, don't eat it right away you pig. If all is done right, you should have shrimp that has an unbelievable "crunch" to it. Eat the tail too, mmm.

Curried Cauliflower This is about the simplest side dish you can make. It's tasty and healthy. Break up a cauliflower into manageable florets. Too small they become crumbs, too big they won't cook through in the middle. In a foiled, baking sheet, add a lot of olive oil over the cauliflower and a generous amount of curry powder – depending on how curried you want it. Add sea salt, mix and throw in 400 degree oven for about 20 mins. Check for your desired doneness. Mix in some chopped parsley or even dried cranberries and toasted almond slivers.

Pedro Ximenez's Lentils I don't know who Pedro Ximenez is but I do know that he makes a killer sweet sherry vinegar that will set you back a whopping $25. But don't shrivel in cheapness just yet, this stuff is magnificent on salads, fish and probably knife wounds. If you had to invest in two things that would take your cooking to another level, it would be that $35 can of extra virgin olive oil and $25 P.X. sherry vinegar. Again, we ate some great lentils in Morocco and we're all about it right now. I boiled some green lentils and added some pickled red onions and parsley. From here it's about finding the right balance of sea salt and Pedro Ximenez. This was really good. I vote for Pedro.

Saffron, Dried Cranberry & Garbanzo Mint Cous Cous I love cous cous because (A) a stoned college kid could make this and (B) it's light and healthy. Cous cous are basically larger granules of semolina flour and can be cooked in less than 6 minutes. From there, it's up to you to get creative. I added some really nice $35 olive oil, mint, saffron, dried cranberry and garbanzo beans.

Turkish Oregano Quick Pickles I bought some Turkish oregano at the Spice Station and decided to make some quick pickles, aka "quickles". I think Josef Centeno of Lazy Ox Canteen does a great job of pickling, as do the Animal guys. You have to have vinegar to cut through your food and cucumbers, radishes and onions are the best pickling vessels. In a bowl of water, I added some white wine vinegar, sugar, a tiny bit of salt, crushed chili arbol and a few tablespoons of the Turkish oregano. I threw them in the fridge for a good 2 hours and they came out really well. This cut through the richness of the Moroccan stewed beef and lentils.

After we ate, the real damage started to happen as we whipped out more wine and desserts from Porto's. And then the absinthe came out. Then the whiskey. Then the rum. Then the impromptu backyard "dance" party and photo shoot. Please do not post those on Facebook, thank you. Good times.

************************************************************

For the second night, our friends TP and EY came over. After seven years of dating, they decided it was time. For their wedding coming up, they've been doing the Insanity Workout. Just how insane-in-the-membrane is it? TP told me that he burns about 870 calories in 30 minutes. Hey, did you know that's equivalent to one bread stick at Olive Garden?

So for this dinner, we decided to go light and stick with seafood. We couldn't do two nights in Morocco and went with an Asian theme. With great wine from Jill Bernheimer's Domaine LA, we began the dinner party journey.

Salmon Sashimi & Quail Egg Yam Noodles Salmon sashimi is about 40 calories per piece and high in Omega 3 fatty acids. But the best part of this dish is the usage of yam noodles made from the konjac plant known as shirataki. They are ZERO calories. Don't me ask how that is possible. They are somewhat bland but with a little bit of soy sauce, Japanese soup stock or ponzu, and you're good to go. I served the shirataki with salmon slices, raw quail egg, pickled cucumbers and a few pinches of powdered Sichuan red peppercorn. For the sauce, I simply bought a bottle of udon/soba soup stock and fixed it up with some water and mirin. If you're really into textures, I'd suggest adding salmon fish eggs (ikura), sea urchin (uni) and Japanese mountain yams (yamaimo). This is one of my favorite quick-fix dishes to eat.

Seared Scallop with Yuzu Edamame Puree and TINY Piece of Nueske Bacon

Scallops are about 200 calories per piece and simply one of the best types of seafood out there. It tastes good pan-seared, "cooked" Ceviche style or simply eaten raw. I can't live without scallops. Versus doing a potato or parsnip puree, I decided to use edamame beans which are super tasty. In a blender, I combined one pack of already-shelled edamame, a few dashes of soy sauce, salt and a tiny pinch of sugar. I added a little bit of water to help the blender out. This will take a few minutes to finish as you have to gradually add water to create the puree. If you are impatient and add too much water right away, you can turn this into a watery soup. Taste as you go along and make sure it has a velvety consistency. I like to heat the puree in a small frying pan over low heat to keep it hot. You have to make sure not to burn the puree so you may need a little water to replace whatever evaporates from the heat. Optional: a tiny slice of butter can be used to give the edamame puree a slight sheen. Before placing the seared scallop over the puree, add a few dashes of Yuzu juice. This adds a nice citrus taste that wakes up the scallop and puree. Yes I know, you see a piece of bacon there. Well I didn't say the WHOLE meal was healthy.

Pan-Roasted Black Cod with Bun Shimeji & King Mushroom Dashi

I've made this dish many times for J and my family, it's just a simple comforting dish and its very light. For my picky Chinese parents to ask for seconds, speaks volumes. For details on this dish, click on the previous link. The only thing different about this dish was not having Nathan McCall's usual black cod. So I ended up finding some pretty fresh whole black cod at the new Woori market in Little Tokyo (formerly Yao-han/Mitsuwa). They scaled and quickly filleted the black cod for me. At home, I got to play with my sashimi knife and clean up the fish more as there were still bones and blood lines. FUN FUN FUN. TP & EY ended up with a second round of this and ended up taking whatever I had left home.

Like Friday night, we kept going after the wine. Desserts. Whiskey. Rum. 90s music. It was a great night. To MK & LY, YS & NS and TP & EY, I'm glad we all got to spend 4-5 hours eating and drinking – you guys are great friends. And we look forward to seeing you for 30 seconds on your wedding day! Thanks for reading.

Source: http://eatdrinknbmerry.blogspot.com/2011/01/dinner-for-newly-engaged-black-cod-with.html

[spainwealth89-blog]

Dinner For the Newly Engaged

For those that have been through a wedding, not as a guest, but as a bride or groom, you probably remember how difficult it was to devote more than a handshake/hug and 30-second chit chat. You have anywhere from fifty to five hundred fifty people to say hello to and the clock is ticking. At our reception, we seriously had no longer than 15-20 seconds to greet our friends and family. And we felt horrible. We loved everything about our wedding. From having the private ceremony in Las Vegas to the chill, taco-catered reception in a quaint art gallery in Filipino Town. We wanted to be with our loved ones more than anything and it was simply impossible to hangout with our guests without disrespecting someone else. It's the one thing we regret the most but we decided that could at least make an attempt to hang out with our friends before their lives changed for the better as a married couple. We would simply invite them over for dinner and drill them with our wedding questions like they were in a smoky dungeon equipped with a swinging lamp.

In the last few months, three of our friends got engaged and standing on the other side of the fence, we couldn't help but be stoked for them. They are glowing like glow sticks at a warehouse rave. Since cooking for eight people can get a little crazy, we decided to split up the nights. And I apologize to MK & LY and YS & NS for not remembering to take photos. I was hustling and bustling as fast as I could. But I can assure you, you got the wilder, more inebriated D who wasn't afraid of taking bizarre photos. I've known MK and YS since college and it was comforting knowing they had found the one to move on with.

For them, I decided to go with a family style meal. Recently, Jeni and I have been eating weekly at Forage. Such a simple yet smart concept and Lucque's alumnus Jason Kim's cooking is homey and comforting. We also just got back from Fez, Morocco and were stocked up with some of the most amazing spices the world has to offer – for like nothing. I was dying to use these spices. If you haven't been to the Spice Station in Silver Lake or Santa Monica, it's a cook's paradise and you'll find yourself tossing out those spices that were there before you were even born. Here's what we had.

Moroccan Beef Stew with Daikon & Carrots I got this one spice mix that contained cumin, cinnamon, coriander and all spice. It is amazing and used pre-dominantly in tagine dishes. I learned that cumin is used in Morocco both for flavor enhancement and digestion, so we bought a lot. I slow boiled some chuck roast for 5-6 hours in chicken broth, tons of the Moroccan style spices, a few shots of Maggi sauce (hehe) and a little bit of red wine for color. I used daikon versus potatoes because I like the sweetness daikon gives to a stew/soup. It's the same vegetable used to create that beautiful sweetness in Vietnamese/Chiu Chow noodle broths ("hu tieu"). You have to take out the veggies after 1.5 hours because you don't want them to turn into unrecognizable pulp. Garnish with freshly chopped parsley and serve over rice or cous cous. Everyone liked this but I was pretty annoyed by the beef, as it could've been more tender. I'd use short ribs next time.

Skillet-Killed Smoked Paprika & Rosemary Shrimp This is a guaranteed shrimp recipe that will make you even eat the shells of the shrimp if you were that hungry. In a mixing bowl, I throw in peeled, headless shrimp (or keep the shell on, but cut the shell over the vein so the marinade can seap through), 2-3 cloves of garlic chopped, generous amount of smoked paprika and the sprigs of 2-3 rosemary leaves. Add olive oil and sea salt and mix it up. Refrigerate for no more than 5-6 hours. I call them "skillet-killed" because I crank the heat on my stove, which happens to have much higher BTU's than the average stove. I keep my cast-iron skillet on until it starts smoking, and then keep it going for at least 5 minutes. By now, your dead shrimp are shivering in fear for the unthinkable... a quick sear. The secret is to keep them cooking on one side and to start looking at flesh of the shrimp. If it's translucent it's not done, If it's white on the outside but the center is slightly grey, take it out. Once you take it out, it's still cooking. Like grilled/cooked meat, you have to let the shrimp's "juice" redistribute. Meaning, don't eat it right away you pig. If all is done right, you should have shrimp that has an unbelievable "crunch" to it. Eat the tail too, mmm.

Curried Cauliflower This is about the simplest side dish you can make. It's tasty and healthy. Break up a cauliflower into manageable florets. Too small they become crumbs, too big they won't cook through in the middle. In a foiled, baking sheet, add a lot of olive oil over the cauliflower and a generous amount of curry powder – depending on how curried you want it. Add sea salt, mix and throw in 400 degree oven for about 20 mins. Check for your desired doneness. Mix in some chopped parsley or even dried cranberries and toasted almond slivers.

Pedro Ximenez's Lentils I don't know who Pedro Ximenez is but I do know that he makes a killer sweet sherry vinegar that will set you back a whopping $25. But don't shrivel in cheapness just yet, this stuff is magnificent on salads, fish and probably knife wounds. If you had to invest in two things that would take your cooking to another level, it would be that $35 can of extra virgin olive oil and $25 P.X. sherry vinegar. Again, we ate some great lentils in Morocco and we're all about it right now. I boiled some green lentils and added some pickled red onions and parsley. From here it's about finding the right balance of sea salt and Pedro Ximenez. This was really good. I vote for Pedro.

Saffron, Dried Cranberry & Garbanzo Mint Cous Cous I love cous cous because (A) a stoned college kid could make this and (B) it's light and healthy. Cous cous are basically larger granules of semolina flour and can be cooked in less than 6 minutes. From there, it's up to you to get creative. I added some really nice $35 olive oil, mint, saffron, dried cranberry and garbanzo beans.

Turkish Oregano Quick Pickles I bought some Turkish oregano at the Spice Station and decided to make some quick pickles, aka "quickles". I think Josef Centeno of Lazy Ox Canteen does a great job of pickling, as do the Animal guys. You have to have vinegar to cut through your food and cucumbers, radishes and onions are the best pickling vessels. In a bowl of water, I added some white wine vinegar, sugar, a tiny bit of salt, crushed chili arbol and a few tablespoons of the Turkish oregano. I threw them in the fridge for a good 2 hours and they came out really well. This cut through the richness of the Moroccan stewed beef and lentils.

After we ate, the real damage started to happen as we whipped out more wine and desserts from Porto's. And then the absinthe came out. Then the whiskey. Then the rum. Then the impromptu backyard "dance" party and photo shoot. Please do not post those on Facebook, thank you. Good times.

************************************************************

For the second night, our friends TP and EY came over. After seven years of dating, they decided it was time. For their wedding coming up, they've been doing the Insanity Workout. Just how insane-in-the-membrane is it? TP told me that he burns about 870 calories in 30 minutes. Hey, did you know that's equivalent to one bread stick at Olive Garden?

So for this dinner, we decided to go light and stick with seafood. We couldn't do two nights in Morocco and went with an Asian theme. With great wine from Jill Bernheimer's Domaine LA, we began the dinner party journey.

Salmon Sashimi & Quail Egg Yam Noodles Salmon sashimi is about 40 calories per piece and high in Omega 3 fatty acids. But the best part of this dish is the usage of yam noodles made from the konjac plant known as shirataki. They are ZERO calories. Don't me ask how that is possible. They are somewhat bland but with a little bit of soy sauce, Japanese soup stock or ponzu, and you're good to go. I served the shirataki with salmon slices, raw quail egg, pickled cucumbers and a few pinches of powdered Sichuan red peppercorn. For the sauce, I simply bought a bottle of udon/soba soup stock and fixed it up with some water and mirin. If you're really into textures, I'd suggest adding salmon fish eggs (ikura), sea urchin (uni) and Japanese mountain yams (yamaimo). This is one of my favorite quick-fix dishes to eat.

Seared Scallop with Yuzu Edamame Puree and TINY Piece of Nueske Bacon

Scallops are about 200 calories per piece and simply one of the best types of seafood out there. It tastes good pan-seared, "cooked" Ceviche style or simply eaten raw. I can't live without scallops. Versus doing a potato or parsnip puree, I decided to use edamame beans which are super tasty. In a blender, I combined one pack of already-shelled edamame, a few dashes of soy sauce, salt and a tiny pinch of sugar. I added a little bit of water to help the blender out. This will take a few minutes to finish as you have to gradually add water to create the puree. If you are impatient and add too much water right away, you can turn this into a watery soup. Taste as you go along and make sure it has a velvety consistency. I like to heat the puree in a small frying pan over low heat to keep it hot. You have to make sure not to burn the puree so you may need a little water to replace whatever evaporates from the heat. Optional: a tiny slice of butter can be used to give the edamame puree a slight sheen. Before placing the seared scallop over the puree, add a few dashes of Yuzu juice. This adds a nice citrus taste that wakes up the scallop and puree. Yes I know, you see a piece of bacon there. Well I didn't say the WHOLE meal was healthy.

Pan-Roasted Black Cod with Bun Shimeji & King Mushroom Dashi

I've made this dish many times for J and my family, it's just a simple comforting dish and its very light. For my picky Chinese parents to ask for seconds, speaks volumes. For details on this dish, click on the previous link. The only thing different about this dish was not having Nathan McCall's usual black cod. So I ended up finding some pretty fresh whole black cod at the new Woori market in Little Tokyo (formerly Yao-han/Mitsuwa). They scaled and quickly filleted the black cod for me. At home, I got to play with my sashimi knife and clean up the fish more as there were still bones and blood lines. FUN FUN FUN. TP & EY ended up with a second round of this and ended up taking whatever I had left home.

Like Friday night, we kept going after the wine. Desserts. Whiskey. Rum. 90s music. It was a great night. To MK & LY, YS & NS and TP & EY, I'm glad we all got to spend 4-5 hours eating and drinking – you guys are great friends. And we look forward to seeing you for 30 seconds on your wedding day! Thanks for reading.

Source: http://eatdrinknbmerry.blogspot.com/2011/01/dinner-for-newly-engaged-black-cod-with.html

[udonangya]

シラスおろしぶっかけコンニャクうどん。

Boiled young sardine and Grated daikon radish bukkake shirataki udon noodles.