Hello from Japan!
OK, I actually got back to NYC a couple of days ago but I am writing this from Japan, so my konnichiwa is accurate and sincere. (Also slightly pretentious to write, but hey, I’m trying to get my hellos, pleases, and thank-yous down while I’m here. No ugly American stuff, at least I hope so.)
I may have said this before (see: Alaska) but I have to say it again: If Japan is on your bucket list, especially if it has been lingering in the top 10, make it happen. Yup, it’s pricey, far, and the time change is a big adjustment, but thus far it’s been everything I’ve hoped and dreamed of, and I don’t anticipate week two being less thrilling.
When I get back, I assume everything I left for the boys will have been defrosted and inhaled, and they will be happy to see me. And I’ll be happy to be back behind the stove. Travel is amazing, but a) I miss cooking; b) It’s slightly torturous to spend time in markets and stores and look at all of these pristine and intriguing ingredients and not be able to drag them immediately home to use; and c) I can’t wait to translate some of the foods I’ve been eating into my own cooking.
My suitcase is stuffed with bonito flakes and togarashi and Japanese utensils. Expect a little bit of Japanese influence (accessible as always, I promise) in some future dishes. For now, this is what I’m planning on making this week as I reclaim my kitchen.
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I’ll need to segue back to reality, and I know these meatballs will please the madding crowds. These meatballs taste like the inside of a really, really good dumpling. Serve with rice and— because why not— a salad with Japanese Restaurant Salad Dressing.
Click here for the recipe.
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Just when you thought roasted vegetables couldn't get any better. Serve with Endive, Arugula, and Orange Salad for a pretty vegetarian (but soul-satisfying) meal.
Click here for the recipe.
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Move over barley— there's a new grain in town. This thick and immensely nourishing soup just needs a salad to take its rightful place as the main course. Pick a salad with loads of color and texture, like Brussels Sprouts, Apple, and Pomegranate Slaw Salad.
Click here for the recipe.
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Make this for dinner, but also set yourself up for the weekend with leftovers. Lovely to come home to on a chilly night (and reheats like a dream).
Click here for the recipe.
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BUT WAIT, THERE'S MORE . . .
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If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!
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No, you hang up first,
 
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