Present from Japan

Stephen and Aki brought much anticipated Red Bean Pepsi.
It was actually really good. It was not as sweet as regular soda, which I have a problem of cutting down, but still had a little bit of Red Bean taste.

I want some more....

Next time, I want to try Shiso Pepsi.
http://tokyobling.files.wordpress.com/2009/06/pepsi_shiso_tokyobling.jpg

Gajyumaru

Mom was in town and she took us out for sushi. Gajyumaru was not only convenient, but also has good sushi considering where we live. And yes, it's actually owned & operated by Japanese people.

They also have ramen on weekend for lunch (not on the menu, so you have to ask for it).

Maguro was good...

hamburg steak

Older post -
Gajyumaru

Gajyumaru
1659 1st Avenue at 86th Street
212-860-8857

Christmas

Chris cooked duck on Thanksgiving, so we decided to be lazy for Christmas and order a ham online. We knew about Honey Baked Ham from San Francisco. There is a store in San Francisco as well, so you can just order and pick it up yourself. But there is none in Manhattan, so we had to order online.

Sorry, picture doesn't do a justice, but it was good.
Here is instruction:

Product Care

Refrigerate the HoneyBaked Ham and Turkey Breast as soon as you receive it.

In the refrigerator, the HoneyBaked Ham will stay fresh for 7 to 10 days and the Turkey Breast for approximately 5 to 7 days.

To freeze unused ham portions for later use, wrap in aluminum foil and freeze within 5 days of thawing. The HoneyBaked Ham can be frozen for up to 6 weeks. To serve again, place in refrigerator for 24-48 hours ahead of time to thaw. Once thawed the Ham will keep for 2 days.

http://www.honeybakedham.com/default.asp

Reporting from Paris & Tokyo

My friends and family already know about my obsession with food and taking pictures of food.
Since I can't travel at the moment because of work and school, they are doing my job for me.

Michelle was just in Paris (now in London - let's see what kind of pictures I get from London) and Stephen is in Tokyo and they sent me photos of what they are eating.

Thanks guys for making me hungry...

Michelle reporting from Paris

Stephen reporting from Tokyo

Tripe stewed with daikon, onions, carrot, sweet Japanese negi scallion as garnish. Above, though barely visible is a salad of tripe on a bed of shredded lettuce in a light ponzu dressing. Served with ice cold beer (his description of what he's eating at a yakitori restaurant)