Store Brands

How often do you go for the store brands?!

I do very often! And my recent favorite is a bottle of red wine! This red wine is only about 6 bucks but it is pretty good :D :D :D I think I bought it for more than 5 times!!!



Value Plus is actually not a store but cheap suggested brand at many chain stores.

However, the store brands are not always better... you know if you have tried. LoL

Please click below and vote for me.

八昌 (Hasho)

Good morning :D

On Saturday, we finally had the famous hiroshimayaki (okonomiyaki with yakisoba) at 八昌 (hasho)! Yay! Crispy pork in between was distinctive. Yummy!!!!!!!

Their teppanyaki seafood was delish, too! I liked their sake called 誠鏡 (seikyo).

Their guts stew (もつ煮) is also famous but I can't eat, so we didn't order... can you eat guts kind?!



Yes. The festival (omatsuri) was held near home. But not that many food stalls. There were many kids dancing bon odori. hehe



At night we saw fireworks from the balcony. My darling took the pic :D



Yesterday we had a really bad thunderstorm in Tokyo due to the typhoon approached Okinawa. Now the weather is fine and too hot expecting high 93F (34C)!



I hope I can start editing my new video today.

See ya!!!

Please click below and vote for me.

Pumpkin Sashimi - Video Recipe

I made up this idea. Kabocha Sashimi does not exist, but it is very addictive and super delicious!!! Some people asked me how it tastes like. It is just like eating avocado with soy sauce ;) hehe


https://www.youtube.com/watch?v=mS3WNRPFC8M

I used Kanten (agar agar powder) to firm up the Kabocha (Japanese Squash). Kanten contains a lot of fiber. It cleanses your digestive tract and cures constipation. Good for your health!

Kanten (agar agar powder) is a coagulant extracted from a seaweed called Tengusa. It is different from gelatin that you have to boil it until the boiling point, or it won't firm up!



FYI:
Kanten (Agar Agar Powder)
http://astore.amazon.co.jp/shopping072-22/detail/B003Q46ZE2
Wasabi
http://astore.amazon.co.jp/shopping072-22/detail/B00Z5XE35U

---------------------------------
Kabocha (Japanese Squash) Sashimi

Difficulty: Easy
Time: 20min + 60min cooling time
Number of servings: 4

Necessary Equipment:
mesh strainer

Ingredients:
400g (14oz.) Kabocha (Japanese Squash)
200ml soy milk (you can use milk)
4g (2 tsp.) Kanten powder (agar-agar powder)
soy sauce
Wasabi

Directions:
1. Scoop out the seeds of Kabocha and microwave on medium (500W) for 3 minutes to make it easy to cut.
2. Cut Kabocha into large chunks and remove the skin. Place them in a microwavable dish, cover with plastic wrap, and microwave on medium (500w) for 5 minutes until tender (cooked through).
3. Mash Kabocha using a fork while they are hot. Then push through the mesh strainer to strain.
4. Put soy milk and Kanten in a pot, then mix well. Bring to a boil and simmer for 2~3 minutes, mixing constantly. *Please watch carefully and turn down the heat a little bit if it starts to dry out.
5. Immediately, add the Kanten mixture into the mashed Kabocha and mix well.
6. Pour the mixture into a square container and cool in the fridge for about and hour to set.
7. Slice and serve with soy sauce and Wasabi if you like.

レシピ (日本語)
http://cooklabo.blogspot.jp/2011/08/blog-post_05.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥