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Posted By: Jan Opdahl

The summer is coming to an end although in the heat of the day it still feels like August with temperatures hovering around 32C. And with the close of summer it's time to say sayonara to the peach or momo, my favorite Japanese fruit. As a farewell to summer, I decided to make a momo tart for a dinner I was invited to this weeke...

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Posted By: Jan Opdahl

I had never seen anything quite like it. It was strange, yet beautiful. Our renters next door moved out, and as a parting gift, they presented us with a gift-wrapped box of perfectly shaped, perfectly ripe, perfectly white strawberries. They were from a shop in Tokyo Midtown called Sun Fruits, and these rare jewels (they cost just as much!) are ...

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Posted By: Jan Opdahl

A Japanese friend took me to the Shitamachi area for a lunch outing last month, and I enjoyed it so much that when a friend from Arizona came visiting this past week, I took her to the same place. We strolled down Ningyocho's

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Posted By: Jan Opdahl

"You will become infatuated with socioeconomics. This knowledge could come in handy someday." This was one of the custom fortunes that my daughter thought up for her White Day party fortune cookie favors. Or how about this one, "Like a German Shepherd, you are loyal. You will display this loyalty in the near future, but be warned; the road will ...

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Posted By: Jan Opdahl

It's March 3rd, and it's Girl's Day or Hinamatsuri in Japan. Everywhere you go, you'll likely see beautiful emperor and empress dolls displayed on a red cloth-covered tiered stand and pink and white rice crackers for sale. Growing up in Hawaii, I remember my parents ha...

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Posted By: Jan Opdahl

I'm in love...with Thomas Keller and his new cookbook, Ad Hoc at Home. I saw this hefty tome at the Tokyo American Club library the other day, sitting on the shelf like a wallflower, as if waiting for me to pick it up and ask it to dance. So I did, and I couldn'...

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Posted By: Jan Opdahl

After making pavlova, what do you do with the egg yolks? After making two pavlovas, what do you do with 8 egg yolks?! I had made a vanilla pastry cream which used up 3 egg yolks because I was going to use that as part of the topping on the pavlova. In the end, I decided against using the pastry cream. So what to make? A cream puff would be a won...

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Posted By: Jan Opdahl

"Why do you insist on making a new dish when we are expecting guests?" Peter asks. I don't exactly know why I have this urge to try something new for company. Maybe it's because I don't feel it's special if I make something I've done a thousand times. Or maybe it's the excitement of trying a new dish along with my guests. But the occasion being ...

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Posted By: Jan Opdahl

Two things I learned recently: One, don't discuss things with your life partner such as "Should I start a blog?" Particularly if your partner is a wiz at the computer and all things related because the next thing you know, you will receive a custom designed website of your very own as a birthday present. Two, I need to change my one-size-fits-al...

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Posted By: Jan Opdahl
My contribution to an annual holiday cookie exchange.
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