Around the Web
- Philip N. Cohen. “Yo, how big is that yogurt bucket?” Family Inequality. 28 Sept. 2012.
Philip Cohen on container size, relative portions, and how much we eat: “There are three possible ways to judge your self-served serving size. You can go by the tub (‘I filled it half way’), you can go by the person next to you (‘sheesh!’), or you can look at the cartoon penguins on the wall.”
- Melinda Joe. “Hunting for Tokyo’s real bagel heads.” The Japan Times. 12 Oct. 2012.
Where to get bagels in Tokyo. I think I need to do one of these for Kanazawa.
- Rebecca Milner. “As the mercury drops, comfort food means pie, pie, pie.” “A Taste of Home” column. The Japan Times. 19 Oct. 2012.
On a similar note, where to get pie in Tokyo.
- “Random dining, anyone?” A Tuscan Foodie in America. 10 Sept. 2012.
Tuscan Foodie writes about linguistic mishaps when US restaurants try to use “Italian” words. (This is very similar to English menus in Japan.) If you aren’t reading this blog, you should be!
Currently Cooking: Recipes
I’ve been using this for all sorts of recipe experiments: baked oatmeal, muffins, soups, lattes, etc. For example:
- “Pumpkin and Black Bean Burritos”. Closet Cooking.
- “Pumpkin-Ginger-Chocolate Chip Muffins.” Daily Nibbles.
These are divine. I used applesauce in mine and cut down the sugar to 1/2 cup. The kabocha purée is perfect for this recipe.
I’ve been trying to try all kabocha/pumpkin goodies I can find, including the kabocha daifuku pictured above. This month, I went back to the US for a wedding, so I got to try pumpkin spice seasonal foods here, too: Pumpking Imperial Pumpkin Ale (Southern Tier Brewing), Ram Restaurant and Brewery Pumpkin Beer, vegan pumpkin-chai cupcakes from Angel Food Bakery, pumpkin English muffins, pumpkin spice latte at Starbucks (I maintain mine is better–theirs is so sugary!)… Pumpking seems to be everyone’s favorite pumpkin beer, and I have to agree. It’s got a great balance of flavors, particularly the pumpkin. Even Beer Advocate recommends it!
What’s your favorite kabocha/pumpkin-flavored treat this fall?