Archive for Misc.



This is really sort a note to self, since I always forget how I’m supposed to make this much beloved salty eggy sauce (eaten over rice).

Tamago miso, or tama-miso for short

  • Tiny bit sake
  • 1 c water
  • Dashi
  • 3 tbsp miso
  • 2-3 eggs (beaten)
  • Chopped green onions

Combine as one would when making miso soup, but the end product should be saltier and thicker. The ingredients should be added in the order above. The eggs thicken gradually and should be stirred throughout the operation.

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Wine bottle

Yes, it’s true, I judge wines (as well as books) by their labels. This was a very lovely chardonnay from the Great Southern (Western Australia).


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Randomly found this on my computer: a maneki-neko gift to bring luck to our home from one of my sisters-in-law.

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Pay what you can? Annalakshmi


We’ve now had the chance to eat out a bit in Perth: Japanese, Indian, Indonesian, Thai, and various cafe-type lunches. I wanted to post a quick note about an amazing place that we visited a while back (and will definitely again).

Annalakshmi on the Swan offers vegan Indian food, cafeteria style, to anyone who turns up at the door. The price? It’s up to your ability to pay and your conscience.

To quote from their website:

Annalakshmi is the Hindu Goddess of Food and the adage “athithi devo bhava” meaning “the Guest is God” is the motivating factor. This factor is a tribute to the Goddess of Plenty, Annalakshmi. These ideals, the warmth and the service very soon capture the imagination of diners. Annalakshmi provides food for the soul by providing a good meal to those who walk in.

Annalakshmi on the Swan has been a household name for more than a decade in India, Malaysia, Singapore and Australia. It is largely run through the work of voluntary staff that includes mothers and grandmothers all of whom know what it takes to prepare a wholesome meal with homely love.

I’m not sure how they manage with their real estate. The location is fantastic, on the Barrack Street Jetty overlooking the Swan River right in the centre of Perth. When we went, a strong wind was coming off the river so we opted for indoors, but they have outdoor seating on a deck above the water as well.

The other diners who joined us in the queue outside for the 6:30 opening were quite varied: lots of families (especially from South Asia), other people looking like they just got off work like us, and people who probably couldn’t frequent the many other (pricey) restaurants nearby.

The food was a nice mix. A very spicy clear soup with veggies, a couple of kinds of rice, pancake-like things that were similar to injera or sourdough bread in taste, a mild crunchy cabbage slaw, a dish with lightly fried potatoes (not greasy), a sweet curry with chickpeas, and a spicier one with sweet potatoes. Good stuff for body and soul.

We’ll be back.

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Subiaco markets

The dinner standard has fallen a fair bit at Chez Yusuke as I am now often responsible for meal preparation. Neither of us has much time to cook, and we still don’t have our kitchen equipment, so we’re having a lot of nondescript stir fries that don’t inspire me to blog.

Another disappointment has been the price and selection of food. We live quite close to a general grocery store (Coles, a national chain). It’s all right, but there is a marked lack of green leafy veg (never kale, never spinach, rarely baby spinach, rarely chard). And what stuff is there, well, it’s wicked expensive. Apples, grown in WA are $3.98/kg, mushrooms $10.98/kg, bananas $3 or 4/kg. This has put a damper on our food shopping. There is a another grocery called Woolworth’s which has a much better selection than our local Coles, but it’s a bit off our beaten path and is likewise pricey.

Fortunately, there is a much, much wider variety of produce at cheaper prices at various fruit + veg markets around the city. We don’t have access to the ones I’ve heard are best without a car, but the markets in an area called Subiaco are a very quick train ride from our place. Alas, though, they are only open on Friday, Saturday, and Sunday. I’ve tried to stock up on the weekends, but stuff tends to deteriorate during the week. We’ll keep searching for a better system.

The fruit and veg in Subi isn’t necessarily local nor organic, but it’s much better quality and much more reasonably priced than in the supermarkets.




Even better, a variety of other merchants selling flowers, spices, and food from around the world surround the veggie stalls, making the markets quite a lovely outing.

On our first trip, we had an excellent Vietnamese pho. Just the right spice and tasty seafood. The second time, we had paella chock full of mushrooms, freshly prepared from a pan that had to be at least a meter in diameter. We washed it down later with a green juice, one of my favourite things: broccoli, cucumber, green apples, kale, and ginger. Yum.

Next on our list is Malaysian!

Polish donuts (not danishes!)

Polish donuts (not danishes!)



En vrac at the Angry Almond

En vrac at the Angry Almond





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Squashes at the Atwater Market. Bright and beautiful despite the rain. Also, Oktoberfest beer was consumed, but no pictures taken.

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Carrot greens furikake

Furikake (pronounced foo-ree-kah-kay, sort of) is a dried seasoning to be sprinkled on rice. It often includes seaweed, fish flakes, sesame seeds, and more.

Yusuke made a variation on the theme here using the bountiful carrot greens from our CSA baskets. (Yes, for anyone who is keeping track, “carrot tops” are GREEN!, not orange. Hmph.) The greens are so lovely, but they’re not exactly easy to use. In the past, I’ve tried to include them in my erm, eccentric green smoothies, and while they taste good, they tend to get tangled around the blender blades. It’s a shame to throw them out, though. So…a furikake experiment was undertaken.

  1. Pull the leafy bits from the tough stems
  2. Sauté the greens with 1 tbsp each of: sesame oil, soy sauce, and mirin
  3. Add sesame seeds and katsuobushi (flaked tuna)
  4. Sauté until it’s all dry

Then, sprinkle a bit over rice and eat!

When Yusuke tried this again the next week, he upped the mirin content and lowered the soy sauce, which made the taste tangier like “real” furikake.

There a tons of good nutrients in carrot greens, and this is a great way to use them up!

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Veggies: it has begun

We once again signed up for a weekly CSA basket, organized by a student group at McGill. Our second basket was quite the bonanza, as we shared some of the contents with a coworker who will be out of town next week.

We made off with:

  • Eggplant
  • Carrots
  • Cucumbers (8!)
  • Turnips
  • Parsley
  • Mizuna (although evidently nothing like how Japanese mizuna should be)
  • Dill
  • Ginormous green onions
  • Garlic with extremely ginormous greens
  • Garlic scapes
  • Cauliflower
  • Kale
  • Swiss chard


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100 Japanese foods

The “100 foods to try” meme is showing up on Facebook again, and since it’s not relevant to my eating preferences, I’m posting Just Hungry’s 100 Japanese Foods to Try instead. Some of these I won’t get to try unless we live/travel more in Japan, but I’ll keep up hope!

I’ve bolded the foods I’ve eaten and crossed out ones that I probably will never eat (because it’s meat…). My comments are in italics, and my favs are marked with **

The original blog post explains what all of these things are!

A List of 100 Japanese Foods To Try At Least Once

  1. Properly washed and cooked, top quality new harvest white rice (shinmai 新米)
  2. Freshly made tofu, as hiyayakko or yudofu**
  3. Properly made misoshiru and osumashi
  4. Properly made homemade nukazuke
  5. Very fresh sanma (saury), sizzling hot from the grill, eaten with a drizzle of soy sauce and a mound of grated daikon radish
  6. Homemade umeboshi** [Ok, never homemade, but very high quality at least]
  7. Freshly made, piping hot crispy tempura
  8. A whole grilled wild Japanese matsutake
  9. Freshly made sobagaki with sobayu
  10. Mentaiko from Fukuoka, or tarako [Not sure if it was from Fukuoka, though]
  11. Onigiri with the three classic fillings***: umeboshi, okaka, shiozake
  12. Assorted fresh-as-possible sashimi
  13. Saba oshizushi [I think…]
  14. Mugicha
  15. Kakifurai
  16. Morinaga High-Chew candy, grape flavor
  17. Karasumi
  18. A pot of oden**, preferably with homemade components especially ganmodoki, boiled eggs and daikon radish
  19. Ika no shiokara
  20. Calpis
  21. Ankou nabe [Other kinds of nabe, though!]
  22. Unadon
  23. Komochi kombu or kazunoko
  24. Yamakake, grated yamaimo with maguro (red tuna) cubes (or just tororo with a raw egg)
  25. Properly made gyokuro shincha [Never new crop, so far]
  26. Milky Candy
  27. Wanko soba
  28. Omuraisu with demi-glace sauce [Not really interested!]
  29. Handmade katayaki senbei
  30. Yohkan (yokan) from Toraya [Not from Toraya, though]
  31. Ishi yakiimo
  32. Natto**
  33. Fresh seaweed sunomono (can also have some tako in it)
  34. Ikura or sujiko
  35. Tonkatsu
  36. Goma dofu**
  37. Chawan mushi or tamago dofu – the same dish either piping hot or ice cold
  38. Freshly made mochi, with kinako and sugar, grated daikon and soy sauce or natto
  39. Gindara no kasuzuke
  40. Hoshigaki
  41. Inarizushi
  42. Chikuzen-ni
  43. Surume
  44. Yakinasu with grated ginger**
  45. Tamago kake gohan
  46. Kabuki-age
  47. Nikujaga [Or non-meat variations therein]
  48. Spinach gomaae
  49. Fuki no tou
  50. Okonomiyaki
  51. Yakitori
  52. Ohagi**
  53. Japanese style curry, with rakkyo and fukujinzuke as condiments
  54. Kenchinjiru
  55. Yakult
  56. Kakipea
  57. Takoyaki
  58. Sakura mochi**
  59. Buta no kakuni
  60. Daigaku imo
  61. Kappa Ebisen
  62. Tori no tsukune
  63. Hakusaizuke
  64. Hayashi raisu
  65. Goya champuruu
  66. Dorayaki
  67. Ochazuke**
  68. Sakuma Drops
  69. Stewed kiriboshi daikon
  70. Takenoko gohan (or in fall, kuri gohan**)
  71. Cream or potato korokke
  72. Fresh yuba**
  73. Real ramen
  74. Monaka
  75. Ekiben of all kinds [Well, I’ve had one kind]
  76. Edamame**
  77. Chicken karaage
  78. Kuzumochi
  79. Mitarashi dango
  80. Konnyaku** no dengaku [I’ve had lots of konnyaku but not with dengaku sauce]
  81. Yukimi Daifuku [Daifuku, but not with ice cream]
  82. Sukiyaki
  83. Nama yatsuhashi
  84. Panfried hanpen [Not panfried]
  85. Nozawanazuke or Takanazuke
  86. Kiritanpo
  87. Amanattoh
  88. Narazuke
  89. Aji no himono [I think]
  90. Baby Ramen
  91. Kobucha**
  92. Kasutera
  93. Tazukuri
  94. Karintou
  95. Sauce Yakisoba
  96. Kamaboko
  97. Oyako donburi [Well, except without meat]
  98. Atsuyaki tamago
  99. Kuri kinton
  100. Japanese potato salad

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Japan Airlines

Looks like some fancy-schmancy sushi restaurant, right? Wrong! This is what Yusuke ate in executive class on Japan Airlines. He was bumped from his flight, you see, and ended up on a later flight at the front of the plane. They took his coat and hung it up after he was settled, and then brought him champagne. In a glass. And the indulgence continued from there.

Wowie zowie.

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