157 replies to this topic

[Dejah]

Suzy: Thanks so much for a beautiful blog. It brought back many wonderful memories of our trip to Oahu several years ago.

[purplewiz]

Thanks for a wonderful blog - I've been marveling at the sheer variety of food stuff you have available! And I'd love to eat at so many of the restaurants you've shown us should I ever get to visit!

Marcia.

[SuzySushi]

And now for the finale. . . This is our New Year's osechi.



I ended up cooking only one dish from scratch -- kimpira gobo, a side dish made from shredded gobo (burdock root) and carrots sauteed in soy sauce and sugar. As I mentioned earlier in this blog, the gobo is cut by hand, like whittling like a pencil. I was going to cook datemaki, a sweet omelet, but no one was that keen on it.

Despite all the delicacies I picked up in the market, when it came to filling the jubako, they only took up two tiers, and that's after adding some non-traditional foods I had in the house, like the rest of the leftover teriyaki chicken wings and a sliced avocado. I wish I had thought to buy snowpeas as a symbolic substitute for the shape of green bamboo leaves in the Japanese sho-chiku-bai (pine - bamboo - plum blossoms, symbols of the winter season).

The jubako was harder to arrange than I imagined, because the ingredients are supposed to be packed tightly together and they kept falling over! It's customary to arrange the tiers in a specific order, meant to be eaten from the top down, from appetizers to main courses and vegetables.

My top tier combines appetizers and grilled dishes:

Clockwise from the top left, kuromame (sweetened black soybeans), kombumaki (kelp scrolls tied with edible gourd cords), golden grape tomatoes, teriyaki chicken wings, kamaboko (fish cake), and grilled shrimp on skewers.



The bottom tier contains vegetables:

Again, clockwise from the top left, seasoned lotus root, sliced avocado, more kelp -- this time with bamboo shoots (this was surprisingly sweet), and the kimpira gobo -- decorated with carrots cut with a tiny vegetable cutter to resemble plum blossoms.



Would I do it again? Probably not! It's a lot of work -- even when most of the dishes were bought ready-made -- and the flavors are too similar (either soy-salty, sweet and salty, or fishy-salty). But I'm glad I did it once, and we'll nibble off it for several days.

[SuzySushi]

This pretty much wraps up my week of blogging. I'll be around to answer questions as long as the eGullet staff keeps the blog open.

A few odds and ends. . .

* * *
Every mainstream supermarket here has an aisleful of "Oriental Foods" (no political correctness here!) with Japanese, Chinese, Korean, Filipino -- and to a lesser extent, Thai and Vietnamese -- items represented, along with a big display of 20- and 25-pound sacks of rice.

Supermarket produce departments regularly stock Asian vegetables and fruits -- like bok choy, choy sum, daikon, Japanese eggplants, Thai basil, Korean pears, and fuyu persimmons -- alongside a refrigerator case for tofu, kimchi, Japanese pickles, and fresh Asian noodles and wrappers.

Meat and poultry are packaged in popular Asian-American cuts: beef sliced for sukiyaki, shabu-shabu, and teppan-yaki; chicken hekka (diced small for stir-fries) or already on skewers for yakitori.

In the fish department, blocks and prewrapped sliced ahi (yellowfin tuna) for sashimi rest side-by-side packages of whole fish whose heads are all arranged facing the same direction. Even shrimp are packaged so the body of each nestles the same way as the other.

* * *
In case you're wondering, I've never actually lived in Japan, but I've spent five or six weeks at a time visiting, residing in friends' homes (and writing enough freelance articles to pay for my trips). I learned to cook Japanese food side-by-side with friends in their kitchens in Japan and in the USA. And yes, I do love sushi!

* * *
If you'd like to see more of my photos of Hawaii, my album of Scenic Oahu photos was featured on Webshots last month (November 25). That came as a complete surprise -- the pictures had been up there quietly for over 2 years.

Thank you all for reading! It's been a delight to share our home and our holidays with you. Wishing you all health, happiness, peace, and prosperity in the New Year!

[MarketStEl]

Thank you, Suzy! I've enjoyed my virtual visit to Honolulu and tour of your favorite foods.

And Happy New Year!

[Hiroyuki]

Thank you for all of your great work!!

Would I do it again? Probably not! It's a lot of work -- even when most of the dishes were bought ready-made -- and the flavors are too similar (either soy-salty, sweet and salty, or fishy-salty). But I'm glad I did it once, and we'll nibble off it for several days.

I wouldn't do it, either! Osechi ryori are more or less preserved foods (meant to be eaten on the first three days of the new year) and are heavily seasoned. Besides, as you know, many Japanese dishes are simply seasoned with soy sauce, mirin, sake, sugar, and miso.

[Domestic Goddess]

Suzy, I am also truly enjoying your blog and seeing some of my country's cuisine and even one of my countrymen. Or shall I say countrywoman. I was surprised to see that the Dole souvenir store had souvenirs made mostly in the Philippines. Then again, Dole has the biggest pineapple and banana plantation in Mindanao and labour is so cheap back in the Philippines.

I look forward to seeing more pics and more of the good food in your home and in Oahu.

[Chufi]

thank you Suzy for this wonderful week of holidays and sunshine! A very happy new year to your and your family!

[Kouign Aman]

Oh my, that was fun! thank you!

[hzrt8w]

Thank you for such a wonderful blog, Suzy! I always wished to see you blog from Hawaii. Last Christmas my wish came true!

Looks like in Hawaii, you get a little bit of A LOT of things!

[SuzySushi]

Looks like in Hawaii, you get a little bit of A LOT of things!

Yes, we do, but mostly Asian things. Except for Italian, most European foods are still hard to find in markets here. The one Middle Eastern market went out of business several years ago due to lack of patronage (although there are a handful of well-established Greek and Middle Eastern restaurants). No Eastern European or Russian food except for frozen pierogi and a pierogi lunch stand in the downtown business district. No Latin American food except for Mexican (amended to add, the one Mexican market here does carry a few ingredients from Brazil). It's still pretty hard to get a really good selection of cheese, and I still miss New York pizza, Italian bakeries, and Jewish deli foods like tongue and chopped chicken liver...

Edited by SuzySushi, 02 January 2007 - 12:20 PM.

[SuzySushi]

A couple of other things I forgot to mention in blogging:

I never did get around to telling you how my husband and I met long-distance. He lived in Hawaii at the time, and I lived in NYC. In those pre-Internet days, I belonged to a national singles' group called Classical Music Lovers' Exchange, and he had just joined, placed his 25-words-or-less blurb in the group's newsletter. I don't remember the exact wording, but besides mentioning a few of his favorite composers, it said, "loves sushi and chocolate."

And I figured someone who loves sushi and chocolate can't be all bad, so I wrote him a letter. . . The rest is history!

* * *

For last night's dessert, I bought some "mochi ice cream." A Japanese-American invention, it's very popular in Hawaii and also available in some parts of California. Is it available in Japan?

Anyway, these are ice cream bonbons surrounded by soft mochi dough. They come in standard flavors like chocolate, vanilla, strawberry, and coffee, but also more exotic flavors like mango, green tea, and azuki bean.

In fact, I completely forgot that we had them and we didn't eat them last night!

The mochi from the kagami mochi display traditionally is broken into pieces and eaten on January 11th.

Edited by SuzySushi, 02 January 2007 - 03:25 PM.

[Toasted]

Great blog, the kid's are adorable. Thanks for sharing your life with us. Happy New year!

[Pam R]

Suzy, thanks for taking the time to blog during a hectic holiday week.

My mother has a life-long dream of going to Hawaii. She has a big birthday next year, and my parents have a big anniversary. When I mentioned having a party, she told me that she didn't want one - she wants the family to go to Hawaii together. I've shown her some of your fabulous pictures - and it's made her want to go even more. ("Can we go a year early?" "No, mom.")

I'm surprised that there isn't more Jewish deli available - considering the number of snowbirds. (Potential business for me? )

For last night's dessert, I bought some "mochi ice cream." A Japanese-American invention, it's very popular in Hawaii and also available in some parts of California. Is it available in Japan?

Anyway, these are ice cream bonbons surrounded by soft mochi dough. They come in standard flavors like chocolate, vanilla, strawberry, and coffee, but also more exotic flavors like mango, green tea, and azuki bean.

What exactly is mochi dough?

[sanrensho]

For last night's dessert, I bought some "mochi ice cream." A Japanese-American invention, it's very popular in Hawaii and also available in some parts of California. Is it available in Japan?

I believe the origins for this might be Japanese, where they are known as Yukimi Daifuku (launched by Lotte in 1981). Here's a link to Lotte's current Yukimi Daifuku lineup.

http://www.lotte.co....gue/ice/03.html

Suzy: I've been enjoy your blog immensely. It brings back so many trips and visits to Hawaii, although none recently since my parents moved back to Vancouver. In fact, I wish your blog had been around during our last couple of visits to Honolulu!

Thank you for the fantastic and highly informative blog!

Edited by sanrensho, 02 January 2007 - 01:46 PM.

[SuzySushi]

My mother has a life-long dream of going to Hawaii.  She has a big birthday next year, and my parents have a big anniversary. When I mentioned having a party, she told me that she didn't want one - she wants the family to go to Hawaii together.  I've shown her some of your fabulous pictures - and it's made her want to go even more. ("Can we go a year early?" "No, mom.")

That would be a fabuous vacation! Let me know if you're planning to come out here!

I'm surprised that there isn't more Jewish deli available - considering the number of snowbirds.  (Potential business for me? )

YES!!! Please open a branch here!!!

[SuzySushi]

this will be a great blog! thanks for taking the time Suzy. Part of my family is from the Big Island in a very small town up north called Hawi- have you ever been to the Big Island??

I'm excited to see your luau! We use to have them when I was little.

We have a family xmas planned here in Seattle but then will take off for our annual new years eve trip with friends who live in europe- last year was Russia, this year is New York!!

Merry Christmas!

Sorry I missed responding immediately. . . Hope you're having a great rendezvous in New York!!!

You know, I've never been to the Big Island, although Michael has. Between the airfare, hotel, and car rental, it's kind of expensive for the family to go there (despite kama`aina discounts), and we'd rather use the money for a trip to someplace further away, say, the mainland. The only other island I've visited is Maui, to attend a friend's wedding.

[SuzySushi]

For last night's dessert, I bought some "mochi ice cream." A Japanese-American invention, it's very popular in Hawaii and also available in some parts of California. Is it available in Japan?

I believe the origins for this might be Japanese, where they are known as Yukimi Daifuku (launched by Lotte in 1981). Here's a link to Lotte's current Yukimi Daifuku lineup.

http://www.lotte.co....gue/ice/03.html

Suzy: I've been enjoy your blog immensely. It brings back so many trips and visits to Hawaii, although none recently since my parents moved back to Vancouver. In fact, I wish your blog had been around during our last couple of visits to Honolulu!

Thank you for the fantastic and highly informative blog!

Thank you!

I guess this means mochi ice cream wasn't invented in California after all! The kind we get here looks like the one to the right in Lotte's catalog. (And the colors are softer than those in the photo to the left.)

[racheld]

Wonderful warm delve into sunshine and scenery and greenery and food---just exactly what a Hawaii blog should be. And family and friends and home just added that extra touch.

Thanks for inviting us along---it's been glorious.


rachel

PS---that's just how Chris and I met.

[Ling]

Awesome blog...I learned so much!

The taro "football" is one of my favourite dim sum items. There's a place in Richmond (BC) where they come with some curried mustard sauce and a slice of scallop. Mmm...

[Pan]

I loved this blog, Suzy! Thank you, and have a happy, healthy, and delicious new year!

One question I didn't ask is whether there are Malaysian or Indonesian restaurants you like in Oahu.

Edited by Pan, 02 January 2007 - 04:49 PM.

[K8memphis]

Wow, that was wonderful. Just warmly gently tropically bubbling over with facsinating foods and flavors, links galore with sound of surf in the pleasant distance. So many many things I've never heard of before. Great and clear explanations, stunning photos, truly a wonder filled experience you've provided for us all.

(My husband was born in Hawaii.)

Thank you so much! I've so enjoyed myself. I feel like I was there with you all. I just want one more bite of that chocolate pie though, the one with all the coconut!!

[fou de Bassan]

Thanks for the beautiful photos! I've missed much of this week so I'll go back now and read the whole blog. Just wanted to say thanks before your blog was over. I've never seen taro mochi before I wonder, if I can't find it locally, if it's very difficult to make?

[SuzySushi]

I loved this blog, Suzy! Thank you, and have a happy, healthy, and delicious new year!

One question I didn't ask is whether there are Malaysian or Indonesian restaurants you like in Oahu.

Thanks, Pan! Same to you!

As for Malaysian and Indonesian restaurants, the answer is "yes. . . no. . . maybe"!

Malaysian/Indonesian restaurants have come and gone in-and-out of business. Unfortunately, there isn't much of a Malaysian-Singaporean-Indonesian community on Oahu to support them on a regular basis.

There used to be one M'Asian place we really liked in Kaimuki, but it didn't have main-street frontage, so it evaporated pretty quickly. (As Michael said, "Bad location.")

Bali Indonesia hung around for a few years, on Kapiolani Blvd. near Ala Moana Center. They served rijsttafel dishes, but I think the recent political unreast in Indonesia made a dent in their patronage, and they, too, have gone out of business.

Right now, the only Malaysian place remaining is the tiny (2 or 3 tables) Nonya-style Green Door, in Chinatown. And E&O Trading Co., in Ward Centre (a small upscale mall), is a branch of a mainland chain that serves trendy interpretations of Indonesian dishes.

Edited by SuzySushi, 02 January 2007 - 05:35 PM.

[SuzySushi]

Thanks for the beautiful photos!  I've missed much of this week so I'll go back now and read the whole blog.  Just wanted to say thanks before your blog was over.  I've never seen taro mochi before I wonder, if I can't find it locally, if it's very difficult to make?

Honestly, I've never tasted taro mochi and don't know anything about how it's made! I'll have to go back and try some next time I'm at the farmers' market.

[SuzySushi]

Wonderful warm delve into sunshine and scenery and greenery and food---just exactly what a Hawaii blog should be.  And family and friends and home just added that extra touch.

Thanks for inviting us along---it's been glorious.


rachel

PS---that's just how Chris and I met.

Do you mean you met through CMLE, or by long-distance correspondence in general?

[racheld]

Through a sweet little newspaperish magazine available in grocery stores, quick-marts and fillin' stations. Ours was called "Tradewinds" and spanned several states, I think; you could find lily bulbs, hound pups, parts for your '58 Fairlane, recipes, and nice people to chat with or meet.

Five of us "girls" who went out together on occasion dared each other to answer one, and he was the one I picked. I still get chills at the "maybe not" of the whole thing, but he says it would have happened somehow. He subscribes to the theory that he'd have stopped to fix my flat tire, or some such happenstance.

I'm just glad it happened.

[SuzySushi]

Through a sweet little newspaperish magazine available in grocery stores, quick-marts and fillin' stations.  Ours was called "Tradewinds" and spanned several states, I think; you could find lily bulbs, hound pups, parts for your '58 Fairlane, recipes, and nice people to chat with or meet.

Five of us "girls" who went out together on occasion dared each other to answer one, and he was the one I picked.  I still get chills at the "maybe not" of the whole thing, but he says it would have happened somehow.  He subscribes to the theory that he'd have stopped to fix my flat tire, or some such happenstance.

I'm just glad it happened.

You were fated to meet!

[SuzySushi]

What exactly is mochi dough?

Pam: Just realized I missed answering this question. Mochi dough is made from glutinous rice flour (mochiko) or pounded cooked glutinous rice. It's the same dough that's used to form mochi (glutinous rice cakes) and traditional Japanese pastries by the same name. It's generally cooked by steaming, and has a taffy-like consistency (without the sweetness or stickiness).

[C. sapidus]

Thank you, Suzi. Your foodblog conveyed glorious scenery, beautiful food, family warmth, and a wonderful sense of place.