JasonTrue
total posts: 35
blog.jagaimo.com
Minimalist kabocha soup with cream and sage brown butter, served with a breadstick.
blog.jagaimo.com
Baby zucchini, tomato and oregeno. A taste of summer.
blog.jagaimo.com
Pizza fritta made at home with robiola due latti, inspired by FXCuisine's post about the Napoli-style deep-fried indulgence.
blog.jagaimo.com
Mouth openers as dinner... These beautiful roasted gingko nuts, stuffed tomatoes, potatoes with cumin-chili salt, and grilled porcini.
blog.jagaimo.com
Tagliatelle with tomato-basil cream sauce. An old standby, but both delightful and simple.
blog.jagaimo.com
Umeboshi from Wakayama, one of Japan's most famous sources of pickled apricots.
blog.jagaimo.com
Feeding by grilled eggplant urges, delighting in simplicity, with yakinasu.
blog.jagaimo.com
Mizuna pesto and corn pizza. Surprisingly endearing flavors.
blog.jagaimo.com
Pajeon and ssamdubu. I love Korean-style scallion pancakes. Some nice lettuce-tofu wraps with artisanal ssamjang might have made dinner almost healthy.
blog.jagaimo.com
Tsukushinbo don: Japanese comfort food made extravagant, with the help of morels and mizuna greens.
blog.jagaimo.com
Two curries, one night, including cauliflower in my beloved cashew-coconut milk curry.
blog.jagaimo.com
Wai Wai Ochanomizu does Italian-Japanese fusion right.
blog.jagaimo.com
Soymilk pudding, puerh shiruko, matcha glace. Eating contemporary wagashi at Toraya in Tokyo.
blog.jagaimo.com
Besan roti, or chickpea flatbread, served with chickpea daal and mango pickle.
blog.jagaimo.com
Dinner and a bath: Who needs a day spa? A hot springs meal at Asamushi Onsen.
blog.jagaimo.com
Only in Touhoku: Kiritampo, a regional rice specialty from northern Japan, served grilled and dressed with a miso sauce.
blog.jagaimo.com
Tokyo Rosetta: A rare dual-pattern artfully poured at Macchinesti in Tokyo, Japan, warming a Seattle native's heart.
blog.jagaimo.com
We had to have this Ume Zerii (Japanese apricot jelly) and other goodies from the new Shin-Marunouchi building at Tokyo station.
tabeyooo.net
Red-bean stuffed "crepes" in toasted spring roll skins (Via Tabeyoo.net)
blog.jagaimo.com
Sanchon: vegetarian mountain temple cuisine from a restaurant run by a former monk in Seoul
blog.jagaimo.com
Seoul bread up close. This one is a sweet potato roll made with a croissant-like pastry, topped with black sesame.
blog.jagaimo.com
Hoddeok, Korean street indulgence: This brown sugar and nut-laden snack came fresh off the grill right into our hands complete with molten filling...
blog.jagaimo.com
Lotus root... seductive in its simplicity, this small offering among 10 side dishes from a recent visit to Seoul's Pulhyanggi left us craving even more.
blog.jagaimo.com
Mul gimchi: Sippable kimchi at Pulhyanggi, a legendary Seoul restaurant serving Korean imperial-style court cuisine.
blog.jagaimo.com
Gratuitous rice porn: stoneware pot "ssalbap" once reserved for Korean royalty. Served with a dozen or so tempting side dishes in Icheon, Korea.
blog.jagaimo.com
Warabi no ohitashi: A Japanese treatment of the always ephemeral spring fiddlehead fern fronds, harvested in the Pacific Northwest.
blog.jagaimo.com
Weekend dorayaki... Japanese style pancakes with sweet red bean filling. Just in time for a trip to Japan.
noteatingoutinny.com
Homemade, fresh brewed coffee ice cream (Via Not Eating Out In NY)
wp.peachjon.com
Honeydew custard (via wAntAn productions, Malaysia)
