last night we relocated to another place for dessert.  As we were about to leave, i went to the toilet.  Unfortunately once i unlocked the door after using the facilities, the door wouldn’t open!  Not exactly ideal for one with claustrophobia.  i had enough composure to ring the mobiles of the people i was with. i called several times, several individuals but no one picked up.  It was not until my son looked for me after several minutes (but it felt like an eternity to me) that i told him i was stuck inside. i was so panicked that i considered climbing out the window without my walking frame but the blinds didn’t want to open (it was hard to know because i was already in a panicked state.  Between me pulling and my wife pushing we were able to open the door.  i’m not going to lie: it was a very harrowing experience for me – generally, i face my fears but that is one i have yet to overcome. i’ve been told that writing about is part of “processing” it.  While i’m generally “cerebral”, fears are by their very nature irrational – it is cold comfort to me despite statistical probabilities not to “catastrophise”.

btw, we informed the remaining staff member of the incident and need to look into the issue.

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stranger in a strangeland (2)

November 17, 2018

i’m a sucker for good food.

and most of what I ate was tasty.  It reminds me of Melbourne (where I studied for a year) in that on almost all street corners you could get a decent cup of coffee (kudos to the Italians!), it was like that with food.  Not that the food wasn’t good in Melbourne (like New York, it clearly was influenced by the plethora of immigrants) but the food in Tokyo was something else (they have the most Michelin restaurants in a city in the entire planet after all).  If possible i prefer “cheap” grub (but like my sister says:  “Nothing is cheap in Japan) but i’m known for saving so i can spend for an “expensive” meal – i just value experiences over things.  To paraphrase Antony Bourdain:  good food is often simple food.

over there they seem to like their KitKat ™ (apparently this translates to the Japanese kitto katsu, meaning good luck or surely win   which explain its popularity) .  They’ve got the most assortment of favours i’ve ever seen:  strawberry, apple, Tokyo banana (a lot of their snacks have a combination of this fruit with chocolate), ube (purple yam quite popular in the Philippines) , wasabi (a type of Japanese horseradish), maccha (two variants of green tea – a “sweeter” one for the kiddies and a more intense one for adults),  miso (fermented soybean), sake(there were two variants of the rice wine alcohol:  Masuizumi or plum), and soy sauce.   Those were the ones we saw.  Apparently, there are also cherry; lemon; kiwi; mango; pineapple; maple; cappuccino; blueberry cheesecake; cookies plus; apple vinegar; azuki bean (more commonly known as the adzuki bean); apricot seed; baked potato; chocolate and  grilled potato; white peach; white and yellow peach; chocobanana; banana minis; bitter chocolate; i-stick (frozen dark chocolate);  pumpkin; baby pumpkin; sports drink; strawberry fromage (French for cheese); blueberry fromage, strawberry milk, French Bretagne milk; French salt; salt watermelon; fruit parfait; college tater (which i assume is a form of potato); double berry (a combination of blueberries and strawberries);  anko (red ben paste) and maccha; red bean paste; sweet bean paste; Yubari melon (a type of Japanese cantaloupe); Nasu Kogen (geographic highlands in Japan) milk; soybean powder; strong soybean flour; Houji tea (Houjicha is a roasted, Japanese green tea); jasmine tea; maccha milk; Muscat of Alexandria (a white wine grape variety); and brandy & orange variants. I’m guessing not all were ‘successful’ or that some flavours were only available for a limited time.  My philosophy has always been to try food – if you don’t like something then fair enough, at least you tried it (that’s why it took me awhile to taste rabbit because growing up I had them as pets – forget that they’re technically rodents).  I found the Tokyo banana and “dark” maccha okay but found the ube, wasabi, and “light” maccha too sweet (i suspect they were blended with white chocolate).  i missed out on trying the soy sauce and sake variants because of “quantity” issues.

we tried McDonald’s there:  not because we craved the familiar but because they are prone to localisation.  In the Philippines, they’ve got Fried Chicken (with rice if you want) and Spaghetti prompted (i guess) by the local competitor Jollibee (and as far as i know, the only place in the world where they are ranked second as far as hamburger chains go).  My wife & i had the Ebi (Japanese for shrimp) Fillet and my son had the Chicken Teriyaki burger. For dessert, we tried the Choco Pie (not the “white” one, the other one tasted like the hazelnut spread) and the Cinnamon Melts(it was good and “deconstructed” but i’m a sucker for a decent Cinnamon Roll)).

we ate at two places that our niece recommended: a sushi and a ramen place.  Both were “cramped” and my wife had to feed me (as I needed both hands to hold onto the tables there).  The sushi restaurant was like a sushi train in that there were no servers.  Instead, you ordered your item from a touch screen and it was delivered on one of three “tracks” (i think they must have corresponded to the price).  It was “good” and my son had seven plates.  i had more but “stopped” myself as i’m trained to eat a lot.  It was a “cheap” meal and you could tell as the rice easily separated from the fish (but i prefer sashimi from sushi anyway, although the hallmark of great sushi is supposedly the quality of the rice and not the seafood).  On the other hand. you had to pre-order your food from the ramen place using a vending machine.  you could even order the house ramen to take away – we didn’t as we didn’t want the hassle of dealing with fairly strict Australian Customs.  Both were off the beaten path and hidden away,  prospective patrons were unlikely to just wander off the streets of Shinjuku and the restaurants probably relied on word-of-mouth for custom.

i first had my taste of Uni (Japanese for sea urchin) at the “cheap”sushi place.  i also tried it at an “expensive” place.  Frankly, i’m obsessed with the uni  they serve in Japan.  It tastes different and MUCH better than the ones in the US, OZ or the Philippines (regardless of the price-point).  My working theory is:  since a lot more people order it in Japan so any stock doesn’t have to be stored for a long time so it is much fresher and, therefore, tastier.

i gained some weight because as my wife puts it:  what i had in a day, i’d usually consumed in a week.  She noticed more as she had to push me around.  It was not until i got back to OZ that the difference was obvious to me:  i became heavier there but at least the kilos seemed “distributed”, here i get a “ponch” on my tummy first.

aside from seeing the sights, we try to “eat like locals” when we can – i think it opens your mind further.  As Andrew Zimmern puts it:  “Food is a passport to adventure”.  And to paraphrase the late, great Anthony Bourdain: Travel changes you.

TBC

 

 

 

trivial pursuit

September 18, 2017

for some reason, I’ve always been interested in trivia.  I’ve always enjoyed reading and browsing the Internet. Among other things, I like watching shows like  Jeopardy!, Adam Ruins Everything, and Food:  Fact or Fiction.  One of my most-liked chefs is Heston Blumenthal as I’m intrigued in how chemistry (although I found it boring in high school – it was my least favourite science subject) can be applied to cooking – another of my hobbies.

But I digress.  I’ve recently been made aware of a Google hack: if you type the words “fun facts” in the search bar, a piece of trivia will be returned.

reversal of fortune

August 30, 2017

apparently, lobster was once fed to prisoners then eventually became quite pricey.  In contrast, peanut butter started out as a “staple” of high society before it became common and widely available to the masses.  The course of history and marketing can affect how a food is perceived – a colleague notes how certain meats are considered consumable by humans while others are taboo.

My philosophy has been to try it at least once ( it’s difficult to be prescriptive about acquired tastes).  If you don’t like something then fair enough.  My point is what I might find delicious other’s might find disgusting.   Case in point. I quite like okra but my wife loathes it – it’s reversed for mayonnaise.   We are all different and there’s no one size fits all when it comes to taste.  I’m glad to be Filipino which has made me open to all kinds of fare whether they are deemed peasant food, street food or “delicacies” (like offal, goat, chicken feet, pig ears, etc.).  Some food is “discovered” by necessity.

proxy

May 19, 2017

it is said there are certain dishes that can help determine the quality of food:  vanilla for ice cream, pistachio for gelato, Hakaw/Hagaw for Dim Sum/Dim Sim/Yum Cha , Margherita for pizza,  (Bluefin) Tuna Sashimi for Sushi, Katsudon for Japanese, or Spanakopita for Greek.  I suspect there are many others (of which I’m not aware of) like Spagetti Aglio e Olio for Italian (although I’m a big fan of Tiramisu and order it when presented the opportunity) and Espresso for coffee.  One thing I’ve learned in the end we all have different tastes or palates.

yin-yang

May 18, 2017

we ate out last Saturday night.  On one hand the food we ordered was really tasty, on the other it was a real “pain” going to the accessible toilet (you had to go out of the restaurant and traverse a side street with inclines and “extreme” dips).  To be fair to them (as they were sincerely apologetic) , you can privately contact me for the name of the eatery.  I guess it depends what your criteria for rating is – most architecture isn’t very inclusive,

heads up!

March 7, 2017

i recently watched a travel show which reminded me I eat animal brains.  I’ve tried that of a sheep but prefer pig: every time we have lechon at our house we crack the skull open and seek out the creamy meat – we usually have it with calamansi.  I also like pig ears but cheek meat (what little there is) is the most flavoursome for me.

Admittedly, I’ve never had (and probably never will have)  cow’s brain as I’m wary of contracting mad cow’s disease.