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Posted By: Jan Opdahl

Walking to teach my class at St. Luke's College of Nursing the other day, I stopped by one of the vegetable stalls in the Tsukiji Outer Market area. I don't have much time to prepare dinner after class, so sometimes I try to pick up already marinated fish or fresh vegetables that will be fast and easy to prepare when I know I have nothing in the...

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Posted By: Jan Opdahl

On a rainy Saturday afternoon, after seeing our daughter off to the airport, Peter and I wandered around a farmer's market at Ark Hills in Akasaka. We've been disappointed at the ones nearer to our house and weren't expecting much, but we were surprised at the quality and variety at this one on this particular day. It seems the vendors change fr...

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Posted By: Jan Opdahl

Today my mother turns 80 years old. In Japan, traditionally, after age 60, these longevity celebrations called choju occur every 10 years. For year 80, it's called the sanju celebration and then there's a special one at age 88 called beiju. The number 8 is very auspicious in Japan and China, where many of these traditi...

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Posted By: Jan Opdahl

I have been remiss in posting since I had been away and when I travel, I am very low tech, meaning no computer and sometimes even no cell phone. I visited friends and family in Hawaii and had my cravings indulged: Kin Wah Chop Suey's crispy chicken; Leonard's Bakery's malasadas; fresh mango, papaya and lychees; Yama's Fish Market lau lau, kalua ...

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Posted By: Jan Opdahl

Shungiku (garland chrysanthemum) was harvested from our rooftop garden the other day. This glorious bunch, after a dip in boiling water, resulted in a miniscule palm sized serving. It was still very flavorful and delicious. Next time, plant more!

 

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Posted By: Jan Opdahl

I saw this sculptural Romanescu cauliflower at the vegetable stand the other day, and just had to try it. Roasting is my method of choice for cauliflower, but I thought braising it in a cream sauce might be good too. So I tried it both ways, and yes, I do like it roasted best. It's so simple too. Just cut up the cauliflower into bite-sized flore...

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