yaki-imo 焼き芋

Roasted Sweet Potato

I had an extended trip to Japan one November to attend my cousin's wedding. I must have been about 8 or 9 years old. I don't remember much about that wedding, but I do remember the pull-cart street vendor selling roasted sweet potato 石焼き芋. The old-time street vendors were starting to get scarce then, and is even rarer now. These days, many vendors sell their wares via something resembling an American ice-cream truck or catering truck.

Getting back to the roasted sweet potato of long ago, my mom bought some for me. I immediately fell in love with the natural sweetness. While butter adds a nice touch, a piping hot sweet potato needs no other adornments. No utensils necessary either. You just have to be careful not to burn your fingers! And since my siblings were not along for this trip, I didn't have to share. :-p

My aunt, willing to indulge me further, made a bonfire in the backyard to roast more sweet potatoes in the embers. (Not sure about the fire safety code now, but back then, you were allowed to have bonfires in the backyard, and fireworks could be enjoyed all summer long.)

To me, this roasted sweet potato is the taste of fall, and part of my first true memory of Japan.The sweet aroma of these spuds cooking bring back happy thoughts.

And by the way, my cousin is still happily married.

Cha-gayu 茶粥

A modern rendition of Cha-gayu.

The Classic Style - hopefully with the essence of the old capital.

When last I saw my friend Chika in Japan, she bestowed me with many

delectable food gifts.One of which happened to be a vacuum-sealed bag of roasted green tea (Houji Cha) from Kyoto.

Chika, ever the Kyoto connoisseur, always picks the good stuff!

I immediately knew I would use this tea to make cha-gayu.

Cha-gayu is more of a regional rice porridge associated with Kansai (Western Japan), and is prepared by cooking rice with brewed Houji Cha ほうじ茶.

It is a traditional breakfast food, contrary to Shira-gayu 白粥　in Kanto (Eastern Japan).

Where as Cha-gayu is associated with breakfast, Shira-gayu (white porridge) is associated with invalid food, ranking similar to dry toast in America.

I tried to do a modern take on Cha-Gayu. (1st pic)

Sprinkled with a mix of freeze dried radish greens and flowers, (also brought back from Japan) it's quite pretty. But nothing remotely resembling the Kyoto style and tradition.

To me, it almost became garish, and Hello Kitty-esque. The furikake mix that I used, was unfortunately very salty and utterly overpowered the unique aroma of this roasted tea.

The tea, unlike any I've had before had a very elusive, elegant bouquet.

It refused to become modern.

I had to go back to tradition, (Over a thousand years for Kyoto) and rely on the tried and true. Umeboshi (pickled plum) and shio konbu (salted kelp), both traditional accompaniments to Cha-gayu. Knowing that less is more, I kept the add-ins minimal and austere.This time, the fragrance of the tea did not fade or get overpowered.

The subtle woody/smoky nuances of the tea lingered, enhanced by the sour plum and the salty essence of kelp, reminiscent of the sea. Somethings don't need modernization.

This tea was one of those things.

caramel bites

for those of you who know me as a chocoholic...

I am...

so why is my blog caramel bites?

a bag of this lovely treat was residing next to my mousepad as i was prompted to think of a title for this blog!

Yum!

a few words of welcome.....

In the last 5 years, I've had blogs mainly in Japanese updated mostly on a whim.

My last attempt in English was short-lived, only because my schedule is hectic enough with one blog, esp. in a language I struggle to maintain.

So here's attempt Number 2 in English! ;-)

My non-Japanese friends who do see my Japanese blogs want translations and explanations.

Sometimes, a picture is worth a thousand words.
Sometimes, the picture elicits a thousand comments.

Bienvenue! :-)