Hi everyone! I’m really sorry about the lack of updates in the past few weeks (months, even??)

I was accepted for JET so my summer was super busy. I’m currently in Tokyo after a terrible flight and it’s still a week and a half before I get my apartment/internet.

Hopefully after that things will settle and I’ll be able to update more frequently.

Love you all!!! <3


I’m not even in Japan but I eat so much Japanese food: A healthy dinner of the freshest Aburi Salmon Chirashi with Tamago, Grilled Eel and Scallop Sashimi served with flying fish Roe, Watercress and Ginger.

I think I eat so much Japanese food just because it’s the healthy go-to Asian comfort food for when you’re willing to splurge a little but not willing to compromise your health. I actually had salmon for lunch at work, but I would never say no this wonderful superfood packed with omega-3 fatty acids, vitamin A and vitamin B. In the background you might be able to see some Mango-wrapped Prawn maki rolls as well combining my two favourite things, mango and the super lean meat that is prawn! 

Timestamp: 1404740937


Stories from Sapporo: A Tuna Donburi dinner with Radish, fresh Spring Onion, Ginger and Salmon Roe photographed by Daniel Lo

Timestamp: 1404740875


Warm, wonderful lunches: Homemade Shoyu Ramen with Whole Wheat Ramen Noodles

With lean pork, tofu slices, fish balls, lots of bean sprouts and chinese kale.

In fact, one of my first savoury posts on this blog was of Shoyu Ramen, and I’ve been dying to make it with my mother again. So when my sister came back from America and my mother decided to make her favourite homemade ramen as a welcome-home meal, I was overjoyed. This is truly a dish worth coming home to, and very simple to make.

Ingredients: 2 packets of Whole Wheat Ramen Noodles/ 1 clove of Garlic/ 1 teaspoon of finely chopped Ginger/ 1 teaspoon of Sesame Oil/ 2 cups of Chicken Soup Stock/ 1 cup of Kombu Dashi Soup Stock/1 tablespoon of Sake/ 1 teaspoon of salt/ 3 teaspoons of soy sauce/ a tiny bit of sugar as needed/ 1 whole head of steamed Chinese Kale, cooked Bean Sprouts, as much meat/fish balls as you would like to put in, pepper to taste

  1. For the soup: In a deep pan, heat sesame oil until it begins to smoke, and then saute the ginger and the garlic in the pan. 
  2. Lower the heat, and add your chicken soup and kombu dashi soup stock and bring these to a boil. Lower the heat, and add your sugar, salt, sake and soy sauce and bring this to a boil again. Run the soup through a strainer, and it’s done!
  3. For the noodles: simply follow the ingredients on the packet (it changes from brand to brand), drain and then serve in the hot soup.
  4. Add toppings and the fresh vegetable last so they retain their colour and freshness! 

(via japanesefoodlover)

Timestamp: 1404423141


牛すき鍋膳 (by hirotomo)

Timestamp: 1402530983

(Source: , via mochidesu)

Timestamp: 1401488896