Mizumi Las Vegas, NV

Las Vegas…. what a crazy, interesting, evocative, and mischievous place to visit. It’s one of my favorite places to people watch and remember why I am where I am now and not where I used to be. Brandon’s grandparents, aunt, uncle and cousin live in Summerlin, just outside of Vegas, and we were finally able to take a weekend trip out there to spend time together and with them. We had so much fun with everyone and it was truly the trip we needed to just get away and not work for a few days — both of us are complete workaholics. Spending time away gave me a really great appreciation for everything I do and reminds me that I need to keep my life outside of work a priority as well. Life is too short not to live it fully and enjoy and embrace the present moment.

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Brandon and I had a really amazing evening out together and we shared a delicious meal at Mizumi in The Wynn hotel. It is a beautiful Japanese restaurant with a waterside view and an absolutely amazing ambiance. It’s been a while since I’ve eaten at or written about a restaurant of this caliber. It was truly a refreshing breath of air to see this type of service and particular care and attention to detail that Mizumi takes with each plate.
We started with drinks. I had a The Dream (champagne, elderflower liqueur and preserved edible hibiscus) and a Mizumi Cloud (lemongrass, yuzu, gin and ginger liqueur). Both drinks were delicate and flavorful. The slight sweetness of the elderflower liqueur gave the champagne a refreshing flavor. The Mizumi Cloud was sweet, but tart, and gave the gin an enlivening elegance.

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We decided to get a selection of hot and cold items instead of ordering sushi rolls.

 

Shiromi Usuzukuri, thinly sliced white fish (snapper), ponzu, miso flakes, momiji oroshi, scallion oil

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Yellowtail Sashimi and Jalapeño Gelée, crispy onion, cilantro oil, ponzu

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Robata Platter, sea bass, organic Jidori Chicken, beef tenderloin, shishito peppers, shiitake mushrooms

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Crispy Brussels Sprouts, toasted almonds, green onion, balsamic soy reduction

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Hokkaido snow beef 5 Pieces 2oz Hot Stone

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Seared Foie Gras with Kabocha Puree, Micro Green and Pomegranate Salad, Chestnut Foam Pomegranate-Balsamic Reduction

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Kurobuta Katsu Panko Breading, Apple Slaw, Curry Sauce and Tonkatsu sauce

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Liquid Lemon-Yuzu Cheesecake, Graham Walnut Streusel, Sour Cherry Compote, Sugared Walnuts, Morello Cherry Sorbet

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Mizumi Chocolate Mask, White Chocolate, Hazelnut Dacquiose, Chocolate Mousse, Praline Puffed Rice, Vanilla Ice Cream

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Coffee and Espresso

 

Everything was delicious and presented so well with the descriptions given on each plate. My favorites were the Shiromi Usuzukuri and the Kurobuta Katsu, but everything was really fresh, executed with extreme attention to detail, and the service was impeccable. It was an evening to remember.

 

Another highlight of the meal was the Hokkaido Snow Beef. This beef is literally melt-in-your-mouth tender. You cook the snow beef table-side on a hot stone, so even when Brandon isn’t working, he’s still cooking on his night off.

 

This meal was everything that the decadence, details, and drama of Las Vegas could serve up and we were completely satisfied with our whole meal experience. It was truly a memorable dining event and I am so glad I could spend it with such a special person. We were also fortunate to go to see Le Rev at The Wynn after dinner, which was such a wonderful Vegas experience and our first Vegas show.  I am so grateful to have these memories to share.

 

Cheers,

 

Unrivaledkitch

Oshogatsu 2016 and Osechi Ryori



Ozoni

Happy New Year, everyone! 2015 came and went in a flash. It was truly a year of so many ups and downs, but there was so much to learn and so much to grow from through all those experiences. I am so grateful to have my amazing friends and family who have supported each other and helped us all stay afloat, even when we were in some deep water. I truly believe in the power of community, support, friendship and family and knowing that someone has your back, no matter what, is something that is so fundamentally important. We are not alone, stay connected!

Osechi Ryori Collage 2016

I am honestly not a resolution type of person and I believe that with each breath we have a chance to start over again. We don’t have to wait till a new year to get a new perspective or to do things differently, we can begin again at any time. It seems challenging, but the more we do it, like anything, the easier it is. New Year’s Day is always filled with food and family. 2016 was no  different and I am glad that I can show five years of osechi ryori on Unrivaledkitch  2015, 2014, 2013. 2012, 2011 and this entry is my 6th.

As much as I have let go of blogging, it is still such a big part of me to share my food, especially these special dishes that I learned to make as a child and some that I have revised or are family favorites. A lot of the the Osechi dishes are things that are particularly important to my Bachan, who has influenced so much of my life and my cooking. And although she’ll always ask me not to do it, it is my pleasure and privilege to cook this food for her and my family every year.

Osechi Ryori 2016

So here is the 2016 Oshogatsu Japanese New Year Osechi Ryori dishes and other Japanese food that we had for New Year’s Day.

Oshogatsu 2016

Oshogatsu 2016 Collage with Bachan

 

Menu

 

California Roll

Spam Musubi

Beef Korokke  

Miso Shrimp

Chicken Katsu

Sesame Chicken

Inari

Tuna Sashimi

Roasted Japanese Mushrooms

Char Siu-Style Sliced Pork

Sweet Asian Fried Chicken Wings

Umeboshi

Tsukemono

Pork Wontons

Bachan Jello

Kinpira (sato shoyu gobo and carrots)

Sesame Gobo

Tazukri (candied, dried sardines)

Kamaboko (pink and white Japanese pressed fish cake)

Shishito Peppers

Namasu (pickled carrots and daikon)

Nishime 5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots), Gobo

 

Ozoni (New Year’s Japanese Soup) (Kombu, Carrot, Kamaboko, Daikon, Imo [taro root], Renkon [lotus root], and Mochi in Seasoned Homemade Dashi)

Ozoni Unrivaledkitch

Manju

Oshogatsu 2016

May you and your loved ones have an amazing 2016 and beyond filled with luck, love and your heart’s deepest desires.

 

Happy New Year!

 

Cheers,

 

Unrivledkitch



New Year’s Day Oshogatsu Osechi Ryori 2015

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Happy New Year! Already 12 days in and I’m still feeling the freshness of the new year and all that it has in store for us. 2014 was a great year, lots of amazing opportunities and growth that I look forward to carrying over into 2015. The year began as it should, and has for the last 5 or more years, with Osechi Ryori in my family’s traditional and not too traditional Japanese-style. For us, this is a gathering of love, health, togetherness and family and I hope to always be able to share this time with my family and friends.

 

The start of the year is a great time for new beginnings, but we can also be reminded that each moment holds a new beginning for all of us, if we so choose to take it. I wish all of you a very happy and healthy 2015! Here are the dishes I prepared for New Year’s Day Oshogatsu and Osechi Ryori.

 

Here are 2011, 2012, 2013 and 2014

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Menu

Char Siu-Style Sliced Pork

Japanese Korokke

Sweet Asian Fried Chicken Wings

Tuna Sashimi

Umeboshi

Tsukemono

Pork Wontons

Bachan Jello

Inari

Kinpira (sato shoyu gobo and carrots)

Tazukri (candied, dried sardines)

Kamaboko (pink and white Japanese pressed fish cake)

Namasu (pickled carrots and daikon)

5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots)

Ozoni (New Year Japanese Soup) (Kombu, Carrot, Kamaboko, Daikon, Imo [taro root], Renkon [lotus root], and Mochi in Seasoned Homemade Dashi)

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I’m always so excited and happy to be able to prepare this beautiful meal for my family. Though it changes a bit each year, the tradition still lies in the togetherness we share with our family and the traditions we pass down to my nieces.

 

Love, Peace and Gratitude.

 

Cheers!

 

-Unrivaledkitch

 

Nobu LA

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Brandon and I have been to Nobu Malibu, Matsuhisa and just recently Nobu LA. Needless to say, we are big fans of these amazing restaurants and since our first trip, back in 2007, Brandon’s mom, Lyz, has wanted to go to one of Nobu’s restaurants. Well, seven years later and we finally took her. Better late than never! Hopefully the next time she has something on her list we won’t have to wait so long, but I’d definitely say Nobu is a special occasion restaurant for us and you need about seven years to save up for the kind of meal we enjoyed, but it was well worth every penny.

Nobu LA

Nobu LA is on North La Cienga Blvd in the heart of Hollywood and many amazing restaurants, so what makes it stand out? A very reputable and proven menu as well as detailed and sophisticated service keeps us coming back. We had an extremely rich, luxurious and multifaceted meal that proved to be one of the best meals we’ve had in a very long time. There are always the traditional Nobu dishes that we order, but we tried a good sampling of new items as well, and everything was masterfully executed.

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Nobu LA is modern and elegant with an interesting  flow of seating in two separate areas. The Sushi Bar is brightly lit with gold light fixtures hanging above the traditional bar-style seating. The side room has dimly lit ambiance with a mixtures of booths and tables for small groups and medium-sized parties. A sea of servers, busboys and other assisting staff pace the room, waiting for a glass to fall to half and picking up the slightest dirty plate. We had two servers during the evening. Both gave personal details as to which dishes they liked best, had a really great grasp of the menu, and explained everything very well.

 

The food was presented in a very traditional Nobu-style with gorgeous Japanese plates and extreme attention to detail. Each dish was described as it was dropped off and if there were directions on how to best eat the dish, they were thoroughly explained.

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We started off with edamame and drinks. I had Peruvian Caipirinha Pisco, Fresh Lime, Shiso & Ginger Beer. I really like Caipirinha’s and this one was exceptional. They used an ample amount of fresh lime, which was refreshing and the ginger beer was spicy, but not overpowering. Lyz had the Champagne 95, which was really light and refreshing as well.

 

Here’s the list

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We started with Oysters with Nobu Salsa. Kumamoto oysters are on the smaller side, but they were extremely clean and really fresh.

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Toro Tartar, which we’ve had every time we’ve been to Nobu. It’s delicious and extremely decadent. Fresh Yuzu and caviar round out the flavor.

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Truffle Albacore with crispy artichokes and dry miso

One of my favorite dishes of the evening. The artichokes is a little deceiving, but the dish is still really delicious. Truffle sauce is luxurious and deeply flavorful.

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Live Scallop (Hotate) Tiradito

Thinly sliced scallop served in the tiradito-style with peruvian flavors of cilantro, spice and Japanese fusion elements. The abductor is also thinly sliced on the plate, giving contrasting flavor and texture.

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Tuna Tempura Roll

This is a bit of a strange dish. It was explained well, so when we got it, we weren’t completely surprised. The tuna is rolled with nori and inside is asparagus and micro cilantro, then the tuna is lightly fried “tempura”-style with no real tempura on it at all.  Then it’s plated in a deep, rich miso yuzu with tomato. Interesting, in a way that is not really what anyone envisioned, but still, the fish and sauce were a unique balance.

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Wagyu Tacos

These are misleading, unfortunately. Our server said that he really enjoyed them and maybe as a server, getting free mini Wagyu tacos, they are good, but for $7 for a tiny taco, we would pass next time. They weren’t bad at all, it’s just that we could have spent that money on another, more impacting and wowful dish. Skip the wagyu tacos.

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Kurobuta Pork Belly

This was one of my favorite things the whole night. Amazing Kurobuta Pork Belly that was braised to absolutely melt-in-your-mouth perfection, topped with crispy leeks and Shiitake mushrooms. The sauce was really rich in flavor, almost to the point of salty, extremely deep soy flavor.

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Tempura Sweet Potato

I know it’s just tempura, but I just love this sweet potato. It’s so crispy on the outside and perfectly cooked on the inside and the Tempura sauce is just the right balance of saltiness. So simple, but so perfect.

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Mushrooms with Wasabi Salsa

This is a huge plate of assorted Japanese mushrooms, really well roasted and topped with Wasabi salsa that was very mild, almost reminiscent of celery with Ponzu. Varying textures and flavor from the mushrooms was a good compliment to the pork.

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King Crab Amasu

King Crab tempura with Japanese sweet and sour sauce. We’ve had this before and for good reason, it’s really good. The crab is crunchy and sweet, while the sauce is spicy, but still mild with the herbaceousness of cilantro and freshness of slivered red onion. Perfect every time.

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Kinme Tiradito

Golden Eye Snapper Tiradito Japanese Snapper is delicate and extremely fresh. Clean, traditional and elegant preparation.

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Rock Shrimp Tempura

Another classic dish that we wanted to share with Lyz. The spring mix on the bottom is dressed in a yuzu dressing and the rock shrimp are super tender inside and really crispy on the outside. The dish is addicting.

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Seabass Jalapeno Salsa

Another extremely delicious preparation. The Seabass was perfectly cooked, flaky and moist, with just the right crust and sauce. Roasted mushrooms and mild jalapeno salsa completed an incredible meal.

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We couldn’t finish without dessert, so we decided on Kamameshi Halo Halo and Claudis Carrot Cake. The halo halo was a really interesting and unique dessert of vanilla rice pudding, mochi pearls, puffed soba, sweet red beans, jack fruit, nata de coco, macapuno and purple yam, mango and coconut gelato. All the elements were really tasty, but it has to be eaten quickly or else the fire under will heat everything too much.  We really enjoyed the carrot cake. Caramelized pecans, mascarpone mousse, ginger malaga ice cream, and salted caramel–really delicious and wonderful.

 

Overall, it was a meal of a lifetime. Some definite highs and a couple of lows, but nothing at all that wasn’t delicious. We had a really incredible time and the service and food were simply fantastic. Happy Birthday, Lyz! We hope you had a stupendous birthday and we are so glad we were able to celebrate with you at Nobu!

 

Thank you, to the brilliant staff and wonderful chefs at Nobu LA. We truly enjoyed every bite.

Nobu LA

www.noburestaurants.com

903 North La Cienega Boulevard
Los Angeles, CA 90069

 

Cheers!

Unrivaledkitch

The Final August Birthday Chapter: Dad

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My dad shares his birthday, August 29th, with Michael Jackson, just in case you didn’t know. He always reminds me, so I thought I’d remind you too. LOL. My dad is so special to me and I’m so glad I could cook for him for his birthday. We had such an amazing eight weeks of summer hikes throughout the Santa Monica Mountains and other local places that I wanted to share some of the amazing photos he took of me and my yoga practice. Being outside and in nature is a really important part of my self-care practice and being able to share those experiences with my dad was even more amazing.
I just want to thank my dad for always showing up for me no matter what and for being so strong and stable in so many ways for our family. There is truly no one on earth like my dad and for that, I’ll be forever grateful. Our hikes have been put on hold for now, but I’m sure we’ll get back out there again and explore more spaces yet to be determined. I love you dad! For dinner, I made some truly Fujitaki staples, which I’m sure if you’ve seen my blog before, have appeared multiple times. But the great thing about those dishes is that they never get old, no matter how many times we’ve eaten them. Now that’s tradition.

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Menu
Wontons
Spam Musubi
Inari
Roasted Sugar Snap Peas, Red Onions and Wild Mushrooms
Roasted Broccoli
Tuna Sashimi
Salmon Sashimi
Japanese Rice
Fried Tofu Vegetable Curry
Roasted Pork Loin with Spicy Coconut Milk Sauce
Spicy Scallion Soy Shrimp
Bean Sprouts with Mixed Vegetables

Bachan Beef Bowl with Komoboko and Nori

cheers

unrivaledkitch

Baby Sister’s Baby Sprinkle!

My sister and brother-in-law are having another baby girl! News to some, but not to others and low and behold she’ll be joining us maybe this month. My sister’s due date is August 27th and secretly, I think my sister is going to try and hold out til September 1st, because we already have so many August birthdays. I don’t really think that I, my mom and my dad would mind sharing our birthday month with baby sister…well, not too much! But whenever she gets here, she’ll be greeted with the most love and anticipation. Last weekend we had a small last-minute gathering in Huntington Beach, about 50 miles away from where we live, but cooler (which is a must for a pregnant woman) and also where my grandma lives. Seeing as the valley can get temperatures over 100 degrees, I don’t think my sister wanted to risk having the sprinkle out here.

I’m so grateful to my mom, dad and grandma for helping me put this little event together to share our love and celebrate our soon to be newest member of the family. I’m a second born daughter, so I know what it’s like to be a baby sister and I’m so excited for her to come out and drive us all crazy! I cooked for the event and we had a Pan-Asian inspired Hawaiian-themed little Luau for baby sister. Thanks to everyone who made this day special, stress-free and all about my little niece number two.  Maleeya is going to be such an amazing big sister I can’t wait to see how they get along. If it’s anything like me and my sister, they’ll love each other and sometimes want to kill each other at the same time–the way all sisterly relationships should be. I love my sister so much and I’m so glad that my nieces will be able to have the kind of relationship, friendship, and love that we have for each other.

Menu

Coconut Cilantro Green Curry with Button Mushroom, Bean Sprouts and Potatoes

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Braised Pineapple Soy Sauce Chicken Legs

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Spam Musubi

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Chicken Katsu with Japanese Curry

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Beef Teriyaki with Ginger and Garlic

Pickled Cucumbers071

Tangerine, Mirin and Dijon Skewered Vegetables

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Assorted Fruit and Macaroni Potato Salad

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Veggie Fried Rice with Snap Peas

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Chinese Chicken Salad with Crispy Wontons, Red Peppers, Scallions and Mandarin Oranges

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-Unrivaledkitch

Aburiya Toranoko‏

2013-04-08 19.17.58 2013-04-08 19.42.47 2013-04-08 19.42.53 2013-04-08 19.45.012013-04-08 19.49.052013-04-08 19.56.08Pressed under an apartment building high-rise in Little Tokyo is Aburiya Toranoko, a Japanese restaurant scattered amongst countless others in the downtown L.A. region. I hadn’t heard much about this place before my sister gave me a bloomspot certificate for my Christmas present—she saw the menu and thought it might remind me of our trip to Japan. The promotional expiration date on the certificate was quickly approaching,smooth so Brandon and I went on a date, not really knowing what to expect. 


Toranoko has a gorgeous mural on the large wall, where most of their seating is located; it is adorned with paintings of Japanese characters, which gives a light and distinct nature to the dark dining room. The middle of the restaurant is home to a long communal table with small dividers, should smaller groups choose to dine with large chandeliers over the table. A large bar fills the opposing side of the restaurant with many illuminated bottles of liquor. The brightly lit sushi bar plays host to the most intriguing part of Toranoko: as a focal point, three sushi chefs line the bar and about 10 seats are available to witness the preparations of each dish. A large classic Japanese painting with a tiger holding a baby tiger in its mouth sets a tone of fierceness in the air.
Toranoko is much different than the classic timeless sushi restaurants of La Cieniega, like Matsuhisa in Beverly Hills. But Toranoko offers delicious offerings with flavors and techniques that are on par with some of the best in the area. We were a bit adventurous in our selection of hot and cold dishes and to our delight, the aesthetics were very interesting and wonderful.Our waiter was polite, but very busy, seeing as there were only two servers in the whole front of the house for a Monday night. It seemed as if most of the emphasis was on the preparation of the food. We watched with anticipation as we sat at the sushi bar for the next dish and as we waited each dish that came out was, for the most part, better than the last. Executive Sushi Chef Seiji Nakano was preparing many different delicious dishes with beautiful elegance and graceful technique that highly skilled Japanese chefs are so well known for.Dishes

Egg Custard |free range egg | ikura| soy broth

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This egg custard was a delightful little dish. I wasn’t expecting it to be as good as it was because I’m not very familiar with egg custards, but Brandon was very excited about this dish. The texture of the egg was very velvety with such a smooth cool texture. The salty addition of Ikura, salmon roe and soy broth added a level of texture and salt to the tender custard.
Uni Goma Tofu | fresh sea urchin | sesame | wasabi
2013-04-08 20.04.25I love Uni, I know that a lot of people don’t like its overtly seafood flavor, but I love it. Fresh uni was paired with a homemade sesame tofu. The soy sauce over the sesame tofu with the uni was really astoundingly unique. It was like something I’d never tasted before, which is always something I look for in a restaurant. The texture of the tofu was so creamy and smooth, without much of the watery flavor that is associated with tofu. A brilliant dish.
Sunomono | cucumber | seaweed
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The sunamono consisted of pressed cucumbers with a various arrangement of other colorful seaweeds. The seasoning had enough acid to salt ratio and the vinegar was refreshing and light.
Steamed Foil Mushrooms | enoki | shiitake | shimeji
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Steamed in a foil pouch, these mushrooms have a very simple clean flavor. Nothing was remarkable about them, but they were very high quality delicious Japanese mushrooms.
White Fish Carpaccio | Japanese shiso | pesto
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The fish on this carpaccio was cut just a bit too thick, which made it a little bit chewy when consuming. The shiso gave the fish a very fresh quality and the pesto garlic oil added a bit of a different element to the dish.
Buta Kakuni | braised pork | spinach
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This braised pork belly was deeply flavorful. The sweetness and salty balance of flavor in the dish was really well done. I loved the addition of hot dry mustard to mellow the fatty pieces of pork. Chopped green onion and sauteed spinach added brightness and a very fresh element to this intensely flavored dish.
Chicken Leg Confit | wasabi | green onion
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I rarely, if ever, order chicken when I go out for a nice dinner, but Brandon loves chicken and how could we pass up something confit. The meat was fall-off-the-bone tender and extremely succulent, while the skin was crunchy and very flavor forward. A perfectly cooked chicken leg.
Toro Tataki Salad
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Mixed greens with a deep purple toro that was a very rich piece of tuna. The flavor of the dressing was mild to really let the pieces of toro shine in the salad.
Aburi Kanpachi
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This delicious amberjack fish was served sashimi style with ponzu and house soy sauce. The technique for warming the fish with Japanese charcoal and a torch, makes the lightly cooked fish contain a slight smoky aroma and faint flavor. The fish was sliced perfectly with small grooves cut into it to allow the flavoring to melt in. Fantastic.
Japanese Scallop
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Dry packed Japanese scallops were super tender, completely delicate and delicious. The sashimi was paired with lemon and wasabi to add a bit of dimension to the clean simple flavor of the scallop.
Overall, it was a fantastic meal. Everything had an attention to detail that seemed to carry the passionate artistry of fine Japanese food. I’m sure we’ll be back for another delicious meal at Toranoko. Thank you for a wonderful meal.

 cheers 

-Unrivaledkitch

 

Izakaya Sushi Ran

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Sometimes catching up is the perfect medicine for a busy holiday season. Amongst this crazy holiday season I was grateful to take a night off to have a girls’ night with my sweet friend Bryn. We looked online for a new place to eat and we found Izakaya Sushi Ran, which is a little sushi place in Toluca Lake. Located in a small strip mall, Izakaya Sushi Ran is a quaint little place that makes delicious sushi. As we chatted and decided on delectable delicate pieces of sushi, the atmosphere led to a very comfortable and wonderful experience. Though a little on the pricey side, the menu has a very wide variety of different Japanese dishes, but we decided that sushi sounded wonderful.

 

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We enjoyed salmon sushi and white tuna sushi with ponzu along with spicy scallop with vegetable and baby lobster rolls. The pieces of fish were so fresh and delicious. The white tuna was cut perfectly and had a wonderful little char on it. Both rolls were large and very tasty. The service was helpful, but not overbearing, which gave us plenty of time to chat and catch up.

Thanks for an amazing evening Bryn!

Izakaya Sushi Ran

10658 Riverside Dr
Toluca Lake, CA 91602

 

 

Cheers

-Unrivaledkitch

Oshogatsu and Osechi–Ryori 2013

I’ve been writing now for three years 2011 and 2012 about Oshogatsu, which is traditional Japanese New Year celebrations. Of course my family is American so we do things probably very different than in Japan, but I love these customs and I hope to keep them for a very long time. Osechi–Ryori are traditional Japanese foods cooked in soy sauce and sugar or vinegars to be prepared for future consumption. It’s taboo to cook for the 1st three days of the New Year, so the food is placed in beautiful Japanese boxes called Jūbako to preserve its freshness for the days to come. This year we had a large New Year’s celebration filled with lots of love and tons of food. I hope you started the New Year just the way you wanted.

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2013 Osechi-Ryori

Menu

Kagami Mochi

Manju (Japanese sticky rice confection)

Ozoni (Konbu, Carrot, Kamaboko, Shiitake Mushroom, Imo (taro root), Renkon (lotus root), and Mochi in Seasoned Homemade Dashi)

Jubako

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5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots)

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Kinpira (sato shoyu gobo and carrots)

Tazukri (candied, dried sardines)

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Kamaboko (pink and white Japanese pressed fish cake)

Dashi Steamed Shrimp

Tsukemono (salted cucumber)

Namasu (pickled carrots and daikon)

Umeboshi (Japanese picked plums)

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Blistered Sesame and Soy Shisito Peppers

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Sake and Mirin Grilled Shrimp

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Salmon Sashimi

Maguro (Tuna) Sashimi

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Spicy Crab and Japanese Vegetable Sushi

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California Roll

Vegetable Roll

Inari

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Japanese-Style Short Ribs

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Sweet Asian Fried Chicken Wings (mom’s contribution)

Pork Wontons (mom & dad’s contribution)

DSC03796Char Siu-Style Sliced Pork

There you have it!

Happy 2013! May it be filled with health, love, peace and happiness.

From the Fujitaki Family to you all! Thanks for sharing in our families tradition.

To see my sister in law Linh’s beautiful photos of our New Year please visit her blog here.

cheers

-Unrivaledkitch

Japanese-Style Short Ribs

While in Mammoth, I always like to cook dinner for my family at least a couple of nights. Though we’re used to the food up there, it’s not the most amazing cuisine, but it’s pleasant because some of the places we go to, including Giovanni’s, Roberto’s, and Shogun, are places we’ve been going to for years and years.  This year I marinated Japanese-style short ribs and grilled them for the family, made a simple salad of shaved cabbage with a sesame, ketchup and mayo based dressing, along with vegetable rice and roasted zucchini and carrot hash; a hearty and delicious meal for anyone to enjoy. Think about using this marinade for your Labor Day BBQ it can be used for meat, chicken or even tofu if you like.

Japanese-Style Short Ribs

2 ½ lbs thin cut cross section short ribs with bone

1 cup soy sauce

2 tablespoons grated ginger

½ cup mirin

¼ cup brown sugar

½ cup pineapple juice

3 cloves garlic, minced

1 tablespoon sesame oil

Salt

Pepper

Take short ribs out of the package and place on paper towel to take off excess blood, sprinkle with a little salt and pepper on both sides.

In a large zipper storage bag, place all ingredients (except short ribs) into the bag, seal the bag, and shake till all ingredients are incorporated.

Place meat into zipper storage bag and shake till the marinade is well dispersed.  Place the bag in a large glass tray to prevent spilling.

Refrigerate at least over night for the best flavor.

On a preheated charcoal grill, place the short ribs down and cook for about 4 minutes on each side, depending on how thick your short ribs are.

Be careful of flare-ups if your grill is very hot because of the sugar content in the meat and do not overcrowd the short ribs. Depending on your grill size, you may have to cook them in batches.

Serve with your favorite sides.