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