Archives for February 2011

Trip to Japan – Winter Snack Food

buta man

Every winter, my mothers girl friend send her this restaurant Buta-man. It has been about 20 years, every year she send Buta-man to my mother. Buta is pork or pig, and Man is Manjyu.

buta man

Nikuman (肉まん; derived from 肉饅頭 niku (meat) manjū) is a Japanese food made from flour dough, and filled with cooked ground pork or other ingredients. It is a kind of chūka man (中華まん lit. Chinese-style steamed bun) similar to the Chinese baozi (包子), also known in English as pork buns.

Nikuman are steamed and often sold as street food. From about August or September, through the winter months until roughly the beginning of April, Chūka man are available at convenience stores, where they are kept hot. If you read more go to this page.

It was very juicy but I had heart burn because it was a lots of pork fat contain.. But, that is why it is very good! I have to have this food when I go back home at winter time.
By the way, the restaurant have this food all season, but Buta-man (Niku-man) is originally winter food. Because hot steamy steamed bun is very good at the cold winter time. You can find Niku-man at the any convinience store (all season), also super market at winter time.


imagawa yaki

This is Imagawa yaki. Sorry, I didn’t take pictures when store making this.

Imagawayaki (今川焼き?) is a Japanese dessert often found at festivals. It is made of batter in a special pan (similar to a waffle iron but without the honeycomb pattern), and filled with sweet azuki bean paste, although it is becoming increasingly popular to use a wider variety of fillings such as vanilla custard, different fruit custards and preserves, curry, different meat and vegetable fillings, potato and mayonnaise.[1][2]

Imagawayaki began to be sold near the Kanda Imagawabashi bridge during An’ei years (1772 – 1781) in the Edo period. The name of Imagawayaki originates from this time. If you want to read more and see some pictures, go to this page.

The inside is azuki bean called Anko. It is sweet red beans (you cook it and put suger). My mexican girl friend disagree with bean with sugar but for us, Anko is traditional Japanese sweets. You can find this sweets at any season. But it is steemy hot when you buy it at store when they make it infront of you!

imagawa yaki

sweet potato

Lastely, this was my Daddy snack when I was there. You see this sweet potato is yellow. Japanese sweet potato is usually this color. Iinstead, American’s are more likely orange. Also you see the not so watery. He cooked this on the kerosene stove. he was happy when it’s done. However, the taste of this potato, he didn’t satesfy (not so sweet) so he didn’t eat them all and try make me eat rest of them! We do not put any sugar or butter on it. It is sweet enough, but not this one. 🙁 Sorry Daddy.

sweet potato

Trip to National Agricultural Cooperative Federation Store

I want to National Agricultural Cooperative Federation store near my parents house. It is like a famer`s market but every day, all day in the building.

Naganegi   I can not buy this American supermarket.National Agricultural Cooperative Federation

Kimchee and Dikon pickelsNational Agricultural Cooperative Federation

KimcheeNational Agricultural Cooperative Federation

ShiitakeNational Agricultural Cooperative Federation

Azuki beans, Soy and othersNational Agricultural Cooperative Federation

Eggs – beautiful!National Agricultural Cooperative Federation

GoboNational Agricultural Cooperative Federation

Udo – I will put other page how to cook this, later.

National Agricultural Cooperative Federation

Mizuna (don’t have this in U.S.) Wasabina.

National Agricultural Cooperative Federation

National Agricultural Cooperative Federation

National Agricultural Cooperative Federation

Izakaya food (Japanese Tapas bar)

This taste was OK, not great.  Kind of disappointment..


Cucumber with Miso
Miso taste was great! It was bit of sweetness. I don’t think they put sugar, though.

cucumber with miso

Sliced Onion with bonito flakes
Sorry I ate first. forgot to take picture before eat.

sliced onion with bonito flakes

Eat with Mayonaise


Cream cheese with miso taste
This was my first time to order and ate this. It was actually good. I thinki I will make this one soon.

cream cheese

I can not eat this in SC. It is different than any American Japanese restaurant yakitori (around here).
I was craving this! They have Tare and Shio, you can choose and I did tare witch is teriyaki sauce. Shio is salt.


Trip to Japan – My mom’s Futomaki sushi


My mom made Futomaki sushi when I was mom’s house in Japan.
For my house, she makes this sushi for some celebration time.  Yes it was a celebration because I came home.  Thanks, Mom!! Love you, too. 

She put cucumber, egg, sesame seets, carrots, gobo, and shiitake mushrooms.You can see my futomaki page, I put little bit different ingredients.

Trip to Japan – winter food from garden


From my mothers garden.


The plant is native to south Asia and the Asia-Pacific. The earliest historical reference to kumquats appears in literature of China in the 12th century. They have long been cultivated in Japan, Taiwan, the Philippines and southeast Asia. If you want to read more go this Kumquat page.


It is dry fruits. It is common food in winter time. Those white thing on the persimmon are not mold. It is natural sugar. You pick persimmon in fall season and if that is bitter persimmon, hung dry during winter and you can eat dry persimmon. My mother’s brother make this every year and this is my mother’s favorit sweets. Having very good fiver.

If you want to see how to make some pictures go to this dry persimmon page.