SusieQ

Well, I still haven't made it to check out this restaurant, but a critic for the Seattle Times did, and here's his review: https://www.seattletimes.com/life/food-drink/river-snail-soup-anyone-for-noodle-soup-unlike-any-other-try-luosifen-in-seattles-international-district/

Oh yum! My kind of breakfast!! But it would always be leftovers for me. I wouldn't cook it in the morning. Actually, I'm a night owl so often my first meal of the day is after noon. But it would still be leftovers.

I love your sardonic sense of humor! Whatever you've got, I hope they let you out soon. All the best to you --

Hi, I'm curious: which ingredients?

No, I got it wrong, somehow I saw the photo and thought I was seeing something else. THIS is what I thought I was looking at and THIS is what I'm addicted to:

OMG, that stuff is so good. I think I'm addicted to it.

I never expected to see this in your feed. LOL

I've done this before, with some crackers. Wild Planet sardines are yummy.

Thanks for the information. Regular cukes didn't always have that coat of wax on them, at least not for the first 30 years or so of my life. And tomatoes used to taste like tomatoes, etc. Ah well.

Ah, that makes sense. Thank you.

Secondary question: Why in the world does it have to be practically vacuum-sealed? Why can't it just exist and be sold like every other cucumber? I've always wondered about that.

A bit late, but thank you so much for this! I'll probably never make it to Japan, but reading your descriptions and seeing your photos are a good substitute for now!

I know why I'm ambivalent: He left his child fatherless.

Wow, thank you so much for your commentary and all the photos and videos.

I love your breakfasts!

WOW is right!

I just found out that a restaurant called Luosifen opened in Seattle last year. I will check it out when I have a chance to get downtown and report back. From what you, liuzhou, have described, it looks pretty authentic. https://www.luosifennoodle.com/

In my childhood (1950s US West Coast), beer and tomato juice was a standard offering in people's homes. If they were drinking homes.

I've wanted to go to Japan since I was a little kid. And I love Japanese food, all kinds. I too look forward to more of your postings. Thank you!

She definitely had a personal story, but I wouldn't say the food was in the background. She went from a one-dish street stall to a Michelin star. I think the show did a good job of showing the progression of the dishes and why and how she developed them. (I'm talking about the first episode. featuring Jay Fai in Bangkok. )

Thank you for the link. And the information.

This is just amazing. Such fantastically beautiful colors. I can only imagine the thousands of hours it must take to make those costumes and headdresses. I suppose they must be handed down as treasures in families. Or do people ever wear the costumes as everyday wear? What about those two cuties standing next to the woman in red who looks like she's wearing a winter reindeer cloak and costume? Are those two wearing ethnic costumes? LOL And who (around here anyway) would have thought of Instant Luosifen (River snail noodles)? Instant revulsion for 99% of United Statesians, I would guess.

OH YUM!

This, for me, except I'm not 54 anymore: 😂 "At 54, I just want martinis, because I’m certain of what’s in them and of what that potion can do: blunt the day and polish the night."

As a young girl and then teenager, I refused to wear an apron because I saw the pattern and didn't like it: Women wore aprons while they cooked the meals and did the dishes while men didn't wear aprons, they just ate the meal and then napped on the couch afterwards. Why would I want to wear an apron? Of course, I still had to help with cooking and washing up and clearing the table, and doing the dishes, don't get me wrong, but I (mostly) got away with not wearing an apron. I carried this habit into adulthood but, as an adult, I have gradually learned to always wear an apron because otherwise there are too many disastrous consequences. 😄