fudo

It has been really great trying lots of new food (fudo) at resutoran and after my bartending shifts.

Izakaya, tataki, oyakadon o tabemashita. Probably even more that I can’t remember!

Kore udon desu:

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Kore okonomiyaki desu:

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Lauren and I have made okonomiyaki before at home (ie ni). This one tasted very similar, but was more lofty or, shall I say, FLOOFY. We got 4 different kinds and I liked ebi okonomiyaki the best.

Kore shoyu ramen desu:

img_20171212_164059388.jpgThis ramen was really, really salty and not so delicious. Once I got home (ie) and looked up the words, I realized that shoyu = soy sauce. Ahhh makes sense.

 

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Otaru

Yesterday (kino), Otaru ni itta (I went to Otaru) by train (ressha). Otaru is known for fresh seafood, crafts and desserts. OK, maybe other things too, but those were the only ones I paid attention to.

Taking the ressha (train) was easy, uneventful and uncomfortable! The seats on the Hakodate train are so small.. I am a giant. The train fare (unchin) was pretty reasonable for a 2-jikan (2 hour) ressha ride.

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Really I went to Otaru to get sushi so at lunch time I ordered the basic set (2200 yen). My favourites were the scallop, uni, ikura, and the bottom white fish (sakana) and the top right white fish (sakana). I still can’t figure out what those were exactly. They all tasted creamy and melted in my mouth. I was surprised to like the scallop because I don’t usually like that at home (ie).

The sake and maguro were good, as well. My least favourite was the tobiko and the ika blaaaghhhh.

I also wanted to go to Otaru to see the ocean for the first time. Here was the view:

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Trudging through snow banks (yuki no ginko) is kind of fun (tanoshi)?

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I passed on the cheesecakes that they make in Otaru, and instead got a custard fish for 100 yen. It was just as thermonuclear as the one at the Richmond Night Market.

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All in all, it was fun going on a trip by myselfsies and I will go back to Otaru for some more sushi if other people would like to go.. and I preferably don’t need to cram myself in the train seat again.

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Tomorrow, I am going cat skiing with thehouseofpowder.com.

Watashi no atarashi ie

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This (kono) is the house (ie) where I (watashi) am living. It is early season, so only 8 people are living in the house (ie), but soon there will be 9 more people. So far I have had my own room (heya)… hope it stays that way 😉 The house (ie) is mostly international.

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This is the view of Niseko Annapuri from our house.

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I have started work at Niseko Auto, which is based out of the Black Diamond Lodge. These two companies are sister companies. It seems like I will mostly be taking bookings, checking over cars/cleaning cars and picking up/dropping off clients. Office tools include the purinta, inku and fakkusu. I work with 3 Japanese (Nihongo) ladies, 1 Japanese (Nihongo) dude and a Kiwi.

This past weekend I took my AST-1 course. It was a lot of fun! For those of you who want to know, from the bottom, our 150cm pit on Sunday showed a consolidated snow (yuki) and an ice crust at up to ~50 cm, and 3 layers of pow pow (the other 100cm). No weak layers yesterday. It rained all today though, so we’ll see some shifting once again.

According to the locals, this has been the best early season they have seen in 5 years/10 years/20 years/ever, so… I hope the precip keeps up. Now that I am a snow bro, I gotta shorten my words.

Here are some photos I stole from my classmates:

MAJIDE? MECHA INE (ORLY? SUPER COOL) You should come visit 🙂

 

 

Konn’ichiwa!

Good afternoon! Konn’ichiwa!

Today, I (watashi) leave for Tokyo Narita airport. I will be in Niseko for the winter (fuyu), and then travelling around towards the end of March.

I am excited to experience Japanese (Nihongo) culture, dip my toes into a new continent, try new food, eat lots of rice (gohan), work in a small business and get huge leg muscles.

I am nervous about being surrounded by 9999 gap year skiers (Sukiya),  getting sick of talking about skiing (Suki), sliding around on the snowy roads, and having not learned enough Japanese.

January Food and Recipe Musings – Southwest BC

This post is about EATING SEASONALLY in SOUTHWEST BC in JANUARY.

Seasonal Recipe Repo here! (WIP – only 11 more months to go!)

Let me tell you what is in season in YVR!!

Savoy cabbage, red cabbage, carrots, kale, leeks, mushrooms, red onions, yellow onions, parsnips and, according to my source, kiwis. Not a lot.

If you planned ahead, you may still have apples, artichokes, beans, beets, green cabbage, garlic, potatoes, rutabaga, shallots, winter squash, and turnips if you did some cold storage or your handy dandy farmers/grocery store did some cold storage.

In summary, ROOT VEGETABLES AND GOURDS. I have dreams of strawberry spinach salads….

I was only really able to find 20-30 recipes from my trusty recipe blog list that I really wanted to share. It is a sign though – it’s a lot harder to eat seasonally in the winter (hence why I started this spreadsheet).

I wonder if there’s a graph anywhere that shows how much food we import into the country in the winter vs the summer.

Notable thoughts I have had in January thus far:

  • There are still lots of apples around if you are interested in applesauce, apple leather, apple chips and apple desserts.
  • There seem to be quite a lot of good lentil soup and onion soup recipes, which I have omitted because I find them generally boring.
  • January would be a great time to pull out jars of seasonal produce you canned/froze last summer (tomatoes, pickles, pizza sauce, etc). Maybe next year?
  • Did you know you can make your own apple cider vinegar? I saved my scraps from some organic apples and will start this this month. I’ll let you know how it turns out in 2-3 months O_O
  • Rice is definitely not local. I love rice.
  • Lemons and limes are also not grown locally (I think). I am still trying to figure out my lemon and lime feelings.

Ta-ta for now!