Spicy Cucumbers

I am turkey-d out.  Too much turkey; too much mashed potatoes; too much stuffing.  Too much of a lot of things.

Except football.

I spent many hours in front of the tv this past weekend.  All but one of my teams won.  I was anticipating a bad Apple Cup, so I drank before the game and bought tons of yarn to console myself in what was supposedly a sure loss for the Huskies.  As it turned out, UW prevailed, AND I have an embarrassing amount of high-quality yarn on the way (I got the shipping notice from Eat Sleep Knit!).

On Saturday, I found myself glued to the television again, watching the Territorial Cup match between the school which takes my $ and the school which gave $ to my aunt (she was a nursing supervisor at the university medical center).  It was almost as exciting as the Apple Cup.  Almost.  And I learned, thanks to TheHelp, that Coach Edwards is indeed a real coach.  Good thing I didn't just believe all those FB comments about how he got the job.  Whew.

Now that the turkey is gone, or at least it is to me, I am not looking to eat anything heavy (unless it's a tomahawk steak).  I'm planning to make these cucumbers as a light side dish.  Be careful because there are no chili pepper flakes to warn diners about the spicy factor.  I usually use the full amount of chili oil, but some people may prefer it to be less spicy.

click on recipe title for printable recipe

Spicy Cucumbers

     3 Japanese (seedless) cucumbers

     2 tbsp shoyu

     1 tbsp rice vinegar

     1/2 tsp salt + more for sprinkling

     1 tsp sugar

     2 tsp chili oil (La-Yu)

Score skin of cucumber with a fork or a zester.  Cut cucumbers in half and remove seeds.  Sprinkle salt (not the 1/2 tsp) over cucumbers and rub all over.   Slice cucumbers into 3/8" pieces.  Toss with remaining ingredients.  Chill for at least 1 hour before serving.

Tuesday, October 9, 2018

Onuma Koen

DHS wanted to do things which involved walking/hiking/running.  The running was out of the question for me, but walking/hiking sounded benign enough.  TheKeeper checked the weather reports and decided that the nearly 3-hour train ride to Onuma Koen and the walking would best be done on a day with good weather.  

The Onuma train station was very quaint.

It was a short walk from the train station to the park, and there were a bunch of little shops along the way.  DHS bought some fruit, and I had my first lavender soft cream cone.

The park has multiple trails which were mostly paved (nice).

We were treated to scenic views of Hokkaido Komagatake.  I'm glad I did not know then that the volcano is still considered active.

Wagyu Ishizaki chopstick wrapper; placemat shows different cuts of beef

By the time we got back to Sapporo, it was dark and we were actually hungry.  Come to think of it, we had just a small lunch in a snack shop in the park.

TheKeeper had asked me prior to the trip if I liked beef.  I said yes (remember what I said earlier about the tomahawk steak).  He suggested we go to a restaurant specializing in wagyu. Who am I to argue???

We ended up on the 7th floor of a nondescript building on a side street in Susukino.  I remember having to walk past a building with two or three of the seven dwarfs (Snow White's friends) hanging from the facade.  The restaurant was in a building across the street and around the corner from the dwarfs, and I would never have been able to find it on my own (I can't read Japanese).

The restaurant was able to accommodate us, in spite of not having reservations, but the lady said we needed to be out in an hour.  I was pleasantly surprised that we were seated in a "faux" tatami room where the floor was actually recessed.  Not having to sit on my legs was a big plus, especially after all the walking we did at Onuma Koen.  

Having no clue (at least on my part), we had TheKeeper order for us.  We started with assorted kim chee.  TheKeeper ordered kim chee fried rice for himself while Nakaz, DHS and I had the grilled rice ball.  TheKeeper also spent half of a fortune on a decanter of sake, which he said was worth every dollar.  DHS had a beer while Nakaz and I stuck to cider soda.

But nothing could have prepared me for the steak.  I've eaten many good steaks, but nothing, not even the steak at The Signature could compare to the chateaubriant in the picture.  The steak was served with 2 sauces (a ponzu-ish one and a teriyaki-ish one) and a mound of salt flakes.  The sauces were delicious, but I preferred a sprinkle of the salt flakes.  Each steak was sliced into 3 precious pieces, and we cooked the steaks to our liking on the table grill.

I'm guessing the restaurant was Wagyu Ishizaki. . .I can match picture symbols.  I linked to the page I found on the internet because I.MUST.GO.BACK.

Once again, TheKeeper did not disappoint.

Li Hing Cucumbers

I'm baaaaack!

I took an extended vacation to attend to my ailing mother.  Unfortunately, KikukatMom had some insurmountable health issues.  She passed away peacefully.  I'm glad she did not suffer long.

Since then, KikukatDad has been having dinner here.  I don't mind; I know he is lonely, and I know how difficult it can be to cook for one person.

Li Hing Cucumbers

     1 lb seedless cucumbers
     1 tbsp salt
     1/4 c sugar
     2 li hing mui

Slice cucumbers into spears.  Pack in jar with remaining ingredients.  Chill overnight before eating.

Bang Bang Chicken

I cannot tell you why, but last week was absolutely exhausting.  Perhaps it was because so many things were happening.

Early in the week, I got observed by my administrator.  I had about a week to prepare for the observation.  I was so nervous about the whole thing.  He was a few minutes late in arriving, and that didn't help my nerves.  He is really nice and non-threatening, but still...any observation puts me on edge.

I was worried one kid would be a problem.  I spoke to him quietly beforehand and reminded him of two referrals for theft I had sitting in my desk drawer.  He said he only took a pen.  Funny because when I spoke to him at the time of the pen incident, he denied taking anything.  I reminded him about the noodles he attempted to take earlier in the school year.  He tried to argue by saying I gave it to him.  I told him I gave him noodles the day before, and that did not, in any way, mean he was entitled to go into my things and help himself.  What's wrong with him?  I cannot believe he was raised that way because his family is NOT like that.  When I called home, his family asked that I allow him to apologize for his actions.  My guess is other adults, well-intentioned but misguided, have allowed him to think he can get away with small things.  If I had a dollar for each time this one lady says, "oh, he is a good boy", I could take a trip to Sapporo!  He was visibly salty after our conversation, but that was something he had to deal with.  I plan on reminding him about those referrals, and if I do need to submit them, that will guarantee his banishment from commencement exercises. 

Nevertheless, I did manage to survive the observation.  My students were great.  My admin was impressed with the knowledge demonstrated by my students.  The post-conference went quite well.  I think I need to get some treats for my students for making me look so good. 

The Help and I attended our last regular season volleyball game.  I was amazed at the amount of people who showed up.  Unfortunately, the concession did not have smoke meat bowl.  I guess I will need to wait until next volleyball season to have it again.

In the middle of the week, D2 asked me to attend an informational meeting about an east coast trip in 2016.  Two social studies teachers are taking a group of interested students to Washington, DC.  They are hooking onto a trip with some nice teachers from a cross-town middle school who are veteran travelers with Worldstrides.  Nice to see collaboration amongst schools.  The meeting participants filled a classroom, and the teachers spoke of the perks in going.  One of the other parents asked me if I would send D2 alone or go too.  Seriously? 

Anyway, D2, who really hardly asks for anything, asked me to attend because she is interested in going.  I suppose seeing your sister traveling multiple times a year out of state has some influence on what you'd like to do.  And D2 must have some influence on us because her deposit has been paid.  Perhaps this might be a good opportunity to visit D1.  The last time I brought up visiting D1, D2 agreed to come along but said she would wait in the car.  Ahem. . .one does not travel so far to wait in the car!

My work week culminated with an all-day workshop.  Ugh.  It was painful.  The content was good, but it was still painful.  On the plus side, I did get to see someone I hadn't seen in over 30 years, one of my high school teachers.  Nice to see him still kicking.

Prom season came to an end this weekend.   D1 was fortunate enough to borrow a gorgeous dress from a friend.  I still can't get over how much some people spend on gowns.  I think I lucked out overall. . .short gown and stylish BCBG dress last year and only one long gown (purchased with Macy's discount coupon) this year.  The only thing D1 asked to have professionally done was her nails.  A quick trip to Aunty Tiffany took care of that.  Whew!  Either I am totally done or I have a few years to rest between D1 and D2.  Only time will tell.

And after all the craziness of the week, I was relieved to sit down to a refreshing meal this weekend.  I prepped the chicken early in the day so it would be nice and cold by dinner.  If I was smarter, I would've made this LAST weekend to serve during the week.

click on recipe title for printable recipe

Bang Bang Chicken*

     1-1 1/2 lbs chicken breasts
     1 tbsp vegetable oil
     2 Japanese cucumbers, sliced thin on bias
     1/2 c chicken broth
     1" piece ginger, grated
     1 clove garlic, grated
     3 1/2 tsp sugar, divided
     2 tbsp shoyu
     1 tsp chili oil
     2 tsp salt
     2 tbsp rice vinegar
     1 tbsp mirin

Place chicken in a pot with water to cover.  Remove chicken and bring water to a boil.  When water is at a rolling boil, add chicken and immerse for 1 minute.  Remove chicken and rinse under cold water.  Bring water to a boil again.  Place chicken back in pot.  When water returns to a boil, cover pot and turn off heat.  Let stand 30 minutes.  Bring pot to a boil again.  Turn off heat, cover and let stand 1 hour.  Remove chicken.  Place in a ziploc bag with vegetable oil.  Rub chicken to coat with oil.  Store in refrigerator.  This can be done ahead of time.  In a small pot, combine chicken broth, ginger, garlic, 1/2 tsp sugar, and shoyu.  Bring sauce to a boil and simmer until reduced by half.  Remove from heat and add chili oil.  Set aside sauce to cool.  Sprinkle cucumbers with salt, let sit for 5 minutes, rinse, drain, and pat dry.  Combine rice, vinegar, mirin, and 3 tsp sugar.  Pour over cucumbers.  Set aside.  Slice cold chicken into bite-sized pieces.  Arrange chicken in center of platter.  Garnish with seasoned cucumbers.  Pour cooled sauce over chicken.

*this dish has multiple names:  ban ban ji, pang pang chicken, bon bon chicken

Long Rice Salad

Happy Labor Day!

Today is a much-deserved holiday.  Looking forward to the 4-day work week.  I've been awake since 4:45 am.  Yes, I know it's a holiday, but I had to take D1 to the airport for some kind of 1-day Key Club convention on Oahu.  I hope she brings back some yummy snack for me.  Not sure why, but I've been ono for Beard Papa (cream puffs).

A whole bunch of my friends went to Honolulu this weekend.  There was an HSTA meeting as well as a food and wine festival.  I wish I could've gone to the food and wine festival.  My new favorite Hilo restaurant, Full Moon Cafe, was there.  I missed my smoky sashimi fix this weekend.  For all you Hilo expats living away, the next time you come home, Full Moon Cafe is a must-try.  Their menu is small and changes daily, ensuring that food is only made with fresh ingredients.  I cannot get enough of the smoky sashimi.  Actually, it's a smoky shoyu with chili pepper oil.  It is kick-ass!

As I was saying, this is a much-deserved holiday for me.  I feel like I've been working like a dog.  Things at work have been hectic, and last week, one of my new coworkers announced his departure.  That leaves a big hole because we really could've used his expertise this year.  Alas, Rhode Island pays better than Hawaii, and a former Hawaii administrator has been recruiting heavily on the East side of the Big Island...she already got another administrator to move.  I wonder who else will follow the pied piper.

I also wonder what else will be placed upon my plate (as well as the other teachers) due to our coworkers departure.  Come to think of it, I wonder what his advisorship was.  And on a very personal level, I wonder who will buy his car.  He has a cute Mini Cooper.  If it had Union Jack mirrors, it would already be in my garage!

As if things weren't hectic enough, last week Wednesday my new elliptical arrived.  I was expecting it sometime this week so I was surprised to come home from work to find The Help assembling it.  The box was huge.  I'm not even sure how he managed to get it into the house without my help.  I have been trying to adjust from the treadmill (now in my neighbors living room) to the elliptical, and it hasn't been easy.  I usually walked over 2 miles each morning on the treadmill, but I've come to realize there is no such thing as "walking" on an elliptical".  It is fricking hell.  I cannot last more than 5 minutes on the dang thing, and my thighs burn at minute 3.  At minute 4, I think I went into cardiac arrest from the dang elliptical.  After 5 minutes, I gave up.  It was no better on Friday, Saturday, or Sunday either...thigh burn, cardiac arrest, give up...every single time.

And sometime between the last post and this one, Kikukat Blog surpassed one million page views.  Wow.  I really didn't expect that!  I began this blog in May 2010, just as I was closing the second darkest year (hope it won't be third darkest!) in my career.  I was looking for a way to keep in touch with faraway family and friends...people who were near and dear to me and helped keep me sane.  So for those of you who read my blog, thank you for giving me this venue to bitch, celebrate, and hang with you.  I hope to see you at the 2-million mark!

click on recipe title for printable recipe

Long Rice Salad

     1 large pkg. long rice*
     1 Japanese cucumber
     1 kamaboko
     1 pkg bean sprouts
     1/2  c sugar
     1/2 c rice vinegar
     2 tbsp shoyu
     2 tsp sesame oil
     1 tsp ginger juice

Cook long rice for 5 minutes in boiling water.  If using Nice brand long rice, cook 10 minutes.  Rinse in cold water, drain and cool.  Spread in an even layer on a serving platter.  Cook bean sprouts in boiling water for 3 minutes.  Rinse, drain and cool.  Spread over long rice.  Sprinkle cucumber over bean sprouts, followed by kamaboko.  Cover and chill until ready to serve.  Combine remaining ingredients in a jar.  Shake well.  Chill until ready to serve.  Shake dressing prior to serving.

*Hawaii might be the only place where we refer to bean thread noodles as "long rice".  In other parts of the world, I think it goes by "cellophane noodles" and "glass noodles".  There are several brands to choose from, and the brand I try to buy is Nice.  The Nice noodles come in a flat pack, rather than bunched in a compact bundle like other brands.  You will need 3-4 ounces (dry weight) for this recipe.

Mike and Matsu, you guys missed a great football Saturday!

The JV played Pahoa's 8-man squad and the varsity played HPA.  The JV game was interesting, as I had never seen an 8-man game before.  Pahoa had some big boys, but the scrappy Viks managed to dominate.  Mercy rule kicked into play.  I got to see my favorite JV running back do some damage to the Dagger defense.

#11 rocks

By the time the varsity game began, it was already dark.  The Help told me my assignment was to shoot "emotion".  I think I did well.  The picture above shows elation.  It's apparent the players and coaches are happy.  I was able to capture the player getting air!

The picture to the right shows reverence and respect.  The boys listen politely as one of the coaches speaks with wisdom. 

The varsity game saw a repeat of the mercy rule, and I was most glad to see that no player was seriously injured.  As a parent, being down on the field is a little disturbing.  I do not like the sound helmets make when they slam against each other, nor do I enjoy hearing the wind knocked out of a player.  It really is spooky when someone takes a little longer to get to their feet.

But what I hate even more than the raw side of football brutality is asshole poser photographers who use flash on the field!  Apparently, the dickhead wearing the red HPA t-shirt had no regard for safety, judging from his flash bursts blinding the players (HPA player included).  Show some respect for the players, asshole! 

it doesn't take a brain surgeon to figure out why the Kamakani receiver missed this pass

Oh, and I almost forgot...emotion in the last picture is despair. 

Greek Pasta Salad

KABOOM!!!  By now, most people have heard about what happened at work this past Thursday (it made the Huffington Post).  I was talking to 3M in her office as recess ended and students made their way to their 5th period class.  We heard a loud noise.  It sounded like a single firecracker (although someone thought it was much louder).  When I looked outside 3M's door, the kids were proceeding to class as usual, and nothing looked awry.  I went to the main parking lot to move my car to the makai driveway (it was Thursday so D1 had to go to the hospital for her internship) because its a lot easier to get out from the makai driveway than the main entrance.  I went back to my room and found a slip of paper I meant to give to another teacher for her meeting that afternoon.  While in her room, the lockdown alarm sounded.  I was on my way back to my room (running) when I saw D1's friend in the building corridor.  She had been in the bathroom and got locked out of the near classrooms.  Poor thing!  I told security I'd take her so we ran to my room and locked down.  We busied ourselves by eating snacks and drinking soda.

Lockdown lasted about an hour-and-a-half.  Two students were arrested for detonating a water bottle bomb near the auditorium.  All of this was on the local news. . .including a picture of my car parked on the makai side of campus!  I'm glad nobody got hurt, and I am so proud of the way the situation was handled by the administration.  We really do have the best administrators! 

The uproar caused by the bottle bomb notwithstanding, this was a busy week.  I attended two boys basketball games (both losses).  One game was against the dreaded crosstown rival.  The other game was against the "haves" (we are the "have nots").  The Help came along to take pics for D1's cheer coach.  Of course, he took the opportunity to snap some practice shots of the game.  In spite of all the running he had to do on the football field, he declared that taking football pics was much more enjoyable than taking basketball pics.

Hilo had another week of mostly cold (by Hawaii standards), wet weather.  I took advantage of the opportunity to wear some of the boots & covered shoes I bought.  After years of wearing sandals & slip-ons, I decided to go back to wearing covered shoes.  I love it.  It keeps my feet nice and warm.  Come to think of it, the day of the bomb was the first dry-ish day we've had in a while.  Anyway, a bunch of my fb friends drove up to the mountain this past weekend to play in the snow.  Some random trucks could also be seen driving through Hilo with snow in the cargo area.  Oddly enough, by the time the weekend came around, Hilo was warmer. . .in the 80s.

I'm beginning the countdown until the next holiday.  TEN days.  I might need to start the spring break countdown soon too.  I know there are 73 days of school left for the seniors.  We counted together.

It is too early to be thinking about salads, but with all the counting down, I'm kinda looking forward to summer vacation (or spring break. . .since it will come before than summer).  And I took advantage of the warm weekend weather to throw this salad together for Super Bowl food.  Actually, I wanted to make something else, but there must be some kind of onion shortage going on because I could only find reasonably priced red onions at the market (and I didn't feel like driving around).

click on recipe title for printable recipe

Greek Pasta Salad

     1 c orzo (uncooked)
     2 tbsp extra virgin olive oil, divided
     1/2 red onion, finely chopped
     1/2 c minced flat-leaf parsley
     1/3 c red wine vinegar
     1 1/2 tsp dried oregano
     1 tsp salt
     1 1/2 tsp sugar
     1/8 tsp pepper
     1 tomato, chopped
     1 bell pepper, chopped
     1 cucumber, seeded and chopped
     1/2 c kalamata olives, drained and sliced
     1/2 c crumbled feta cheese

Cook orzo as directed on package.  Drain well and toss with 1 tbsp olive oil.  Set aside.  In a medium bowl, combine onion, parsley, vinegar, oregano, sugar, salt and pepper.  Add orzo and toss to coat.  Cover and chill until ready to serve.  Just before serving, toss pasta with remaining ingredients.

On Saturday, The Help and I stopped by Short N Sweet Bakery to try the creme brulee cupcakes we saw on their FB page.  What a treat!

The cupcakes have that classic carmelized sugar topping which shatters when you dig in with a spoon.  But you will definitely need to use a spoon to get all the custard goodness (a nice surprise!).


If you're on the Big Island and you're looking for a nice treat for Valentine's Day, call Short N Sweet and place an order.  These are worth the price!


They are also cheaper than Maui onions.  I am NOT kidding.  When we went to Safeway, a bag of Maui onions (with 3 small-ish onions) was over $10!  That is crazy!!!

Cucumber Seaweed Namasu

Now that November is here, it is a reminder that the family party season is just around the corner.  I wonder what short straw I will draw this year.  I wonder what Kikukat Mom will volunteer me to host.  Frick.

For the first 10 years (or so) of my life, the holiday trifecta was split between my moms and my dads families.  Because Kikukat Dad's family really had their shit together, they were able to put on lunch gatherings.  We went to Uncle A's house for Thanksgiving, Aunty C's house for Christmas, and Gramma's house for New Years Day.  For each of those holidays, we'd end up at my grandparents' house (parents of Kikukat Mom) for dinner.

When I was about 10, things changed with Kikukat Dad's family, and suddenly, everyone was put on a rotation.  With the rotation came the dish assignment by the host and the keeping of a tablet to note what people brought each year (so the same people wouldn't get stuck bringing sashimi to every party and the same cheap asses wouldn't get away with bringing roasted turkey hindquarters each year).  I don't know if any of the aunties took notice, but we ended up with the same food at every party:  bbq sticks, fried chicken, sashimi, and potato macaroni salad.  Sure, there was the turkey & trimmings at Thanksgiving, ham at Christmas, and soba at New Years, but, for the most part, it was the same food at every party. BORING.

Now that I sometimes find myself as the host, I try and do a better job.  First of all, I try not to have too many people bring stuff because then I hear a bunch of lame excuses about how they were late because they had to make this-or-that.  And if that's not bad enough, there are those assholes who show up at party time with uncooked food and expect me to cook it (uh, maybe if you showed up 2 fricking hours earlier I might be more inclined to cook the food for you).  And most importantly, some people make food which I don't care for (e.g., Kikukat Mom's potato-spaghetti salad. . .its full of peas, which is on the same level as the devil's condiment).  Why should I ask people to bring food I won't eat!?!  Sure, I know people ask for others to bring certain things, and that pisses me off. . .hello, you are a guest. . .eat what I serve or don't come.  Attending is YOUR choice.

Now that I'm exhausted from my rant, its time to sharpen the claws for the dreaded phone call from Kikukat Mom. . ."can we come to your house for _______.  I'll make all the food."  Uh, yeah, right.  Since when did that ever happen?  I'm still licking my wounds from last New Years.  In spite of someone else "making all the food", I ended up making a whole bunch of stuff AND having rude guests steal beverages from my bar (you know who you are, you idiot---and don't think we didn't see you grab pie with your bare hands).

Alas, I don't think I'll magically grow a pair and be able to hold strong against Kikukat Mom, so I suppose I should just go along from the get-go, instead of fighting every step of the way.  After all, I end up capitulating anyway.  Shit.  And I might as well start thinking of things I can throw together in a hurry. . .just like I did last year.

Cucumber Seaweed Namasu was one of the dishes I made for the endless New Years party.  It was quick to throw together so it didn't take up much of my time.  Because its so colorful, it looked very festive on the holiday (local-style) table. 

click on recipe title for printable recipe

Cucumber Seaweed Namasu

     2 Japanese cucumbers, sliced thin on the diagonal and then cut in
          half
     1/2 lb ogo or 1 pkg (8 g) dried seaweed "salad"
     1/2 carrot, julienned thinly
     1 kamaboko, sliced into thin strips
     1 can ajitsuke kogai
     6 tbsp sugar
     6 tbsp rice vinegar
     1 tsp salt

If using ogo, pour boiling water over ogo, drain, and rinse under cold water.  Drain well and cut into 2" pieces.  If using dried seaweed "salad", soak in 10 cups of cold water for 10 minutes then drain well.  Combine sugar, rice vinegar and salt in a small jar with a lid.  Shake until sugar and salt are dissolved.  In a large bowl, combine cucumbers, ogo/seaweed, carrot, kamaboko, and ajitsuke kogai.  Pour dressing over and toss gently.  Chill for at least 2 hours before serving.

Beneath the tropic skies of Hilo. . .

A HUGE shout-out goes to the HHS Viking football team. . .BIIF Division I champs! 

They beat the Kealakehe Waveriders on a wet Saturday evening to claim a berth in the state tournament.  Way to go, boyz!  We are so proud.

                         . . .loyalty and honor shall forever be thine

Acting Japanese: Fast Cucumber Pickles

Chie Ike and Ayaka Kojima

For me, summer is officially over.  By the time this post hits cyberspace, I will be knee deep in student files.  Teachers in Hawaii officially begin the 2013-2014 school year tomorrow, but my department requested a stipend so teachers could go in early to divvy up students.  Most everyone else in my department will have an unfair advantage, as they know the students. 

I am likely half-dead too.  I spent the weekend hosting two nice girls from Japan. . .Chie Ike and Ayaka Kojima.  They visited Hilo as part of a Kiwanis Club of East Hawaii's involvement in Hilo's sister city exchange with the city of Sumoto (Awaji Island).

Chie and Ayaka had never been to Hawaii, so this was a very exciting trip for them.  They were here with 10 classmates from Sumoto High School and a handful of adults representing various Sumoto entities (municipal representatives and Sumoto International Association members).  During their 4-day stay in East Hawaii, they visited Punalu'u Black Sand Beach, Hawaii Volcanoes National Park, and the Hilo Farmer's Market.  The Help and I drove them out to the Hilton Waikoloa Village for Sunday brunch, as the last group of girls from Japan seemed to fall in love with that place.  Chie and Ayaka were no exception.  They loved it!

As always, the Farewell Dinner was hard on everyone.  Saying goodbye is always hard, no matter how old you are.  Emotions were running high at the Farewell Dinner.  Some of the Sumoto girls broke down as they were giving their speeches.  Ayaka actually missed dinner because she was so nervous about her speech.  If I were them, I'd have been more nervous about getting the heck outta Hilo.  We were on pins and needles on Sunday evening, waiting for more information about Tropical Storm Flossie.  I hate flying in shitty weather.

When we got home from the Farewell Dinner, Ayaka said she was very hungry.  I heated up some Beautiful Edamame Rice which I had saved in the freezer.  Kikukat Dad had given me some cut-up pineapple, so I put that on the table as well.  D1 wanted vienna sausage, so she opened a few cans and heated them.  I had some leftover Spicy Soybeans so I put that in a bowl as well.  I hesitated before serving them these Fast Cucumber Pickles because they are from Japan, the land of pickles.  I was embarrassed because I didn't think they'd want to eat them when they could get much better pickles at home.  But they did, and they loved the pickles!

Reflecting on what I did this summer, aside from the 100+ pages of pacing guides, I really busted my ass.  I was busy all summer.  If I wasn't doing my pacing guides, I was cooking.   Here is a list of things I made:

• buttermilk biscuits
• hot crab artichoke dip
• almond float
• namul
• snickerdoodles
• beautiful edamame rice
• fried garlic chicken
• mini Dutch apple tarts
• cole slaw
• macaroni and cheese
• bbq brisket
• Portuguese sweet bread
• ginger lavosh
• chicken and squash
• frozen cantaloupe pops
• oatmeal butterscotch cookies
• sweet rolls
• brownies
• gravlax
• mini cupcakes with buttercream frosting
• vinha d'alhos
• spam musubi
• li hing cucumbers
• cherry coffee cake
• creamy fudgesicles
• fresh strawberry pie
• creamy Italian dressing
• Canlis salad
• sandwich rolls
• fuji apple cream cheese jello
• beef tomato/tomato beef
• ohelo berry jam
• ohelo berry cream cheese pie
• kamaboko dip
• almost hilo yacht club salad dressing
• Jill's caesar salad dressing
• fried calamari
• Mt. Dew cupcakes
• fast cucumber pickles
• Vietnamese chicken salad
• mini devil's food cupcakes
• lemon bars
• spicy soybeans

I figured my non-exhaustive list of cooking would be more interesting that Beowulf or Hamlet, but if you want my pacing guide, message me and include yours as an attachment.  I'll show you mine if you'll show me yours!

click on recipe title for printable recipe

Fast Cucumber Pickles

     2 Japanese cucumbers (seedless)
     1 chili pepper, seeds removed
     1/2 c raw sugar
     1/2 c water
     1 tbsp salt
     2 tbsp rice vinegar

Slice cucumbers into 1/2" rounds or 1 1/2" spears.  Pack into a glass jar.  Midway through, add chili pepper.  Combine sugar, water, salt, and rice vinegar in a small saucepan.  Heat until sugar dissolves.   Pour over cucumbers.  Chill overnight before serving.

Easy Koko

After weeks of cholesterol (fat-laden baked beans, smoked brisket & multiple trips to Leungs), I needed some time to regroup.  I love fatty foods, but even I need a break from the lipids.

This is a good time to take a trip down memory lane to Mt. View Gramma's house.  She was always cooking...always making something in the kitchen.  One thing I remember was her enameled tub in the corner of her immaculate kitchen.  Her tub was usually filled with some kind of vegetable, topped with a flat wooden board and weighted down with a large rock.  My "duty" was to clean my feet and step on the rock.  It was only when I was much older (and I was told not to step on the rock...I guess it wasn't cute anymore) did I realize what was the end result of this archaic contraption.

I think the formal/polite words to use to describe this might be tsukemono or oshinko or (fill-in-the-blank)zuke, but most people in Hawaii use koko to describe any type of humble pickles.

The modern way of making koko is to use a pickle pot.  The pickle pot is a self-contained vat where the pressure to smash the vegetables is provided by a screw-down plate aided by a spring.  This constantly applies pressure to the vegetables.  I got my pickle pot from Marukai.  If you don't have a pickle pot, there is nothing wrong with using Mt. View Gramma's method...place veggies and other ingredients in a tub or bowl, put a plate over it and put something heavy on the plate.

There seems to be no law on how to cut the veggies to pickle, and while The Help told me they should be cut small, I've also seen people use large chunks of cabbage and cucumbers.  As far as the variety of vegetables...almost anything goes, but a cabbage or won bok is standard.  If you have ever dined at Miyo's, this recipe will produce a product very similar to the little plate accompanying the miso soup there (add grated ginger for the Miyo's version).  Sometimes, Miyo's will add bean sprouts to the vegetable mix and sprinkle a few sesame seeds over the top.

click on recipe title for printable recipe
Easy Koko

     cabbage or won bok, cut small
     carrots (shredded, optional)
     daikon (cut into thin half moons, optional)
     cucumber (cut into thin half moons, optional)
     eggplant (cut into thin half moons, optional)

     1/4 c rock salt

     1/2 c sugar

     1/4 c vinegar

     2 c water
     grated ginger (optional)

Place cabbage in a pickle pot.  Mix remaining ingredients and pour over cabbage.  Screw pickle pot down and leave for 2 days.  Drain well.

If using vegetable scraps (about 1/8 cabbage):

1 tbsp rock salt
2 tsp sugar
1 tbsp rice vinegar
1 tbsp water
grated ginger(optional)

This past Friday was the Ho`olaule`a at D2's school.  I passed on a work trip to Honolulu to attend, and I have no regrets.  D2 did an awesome job, and I am so proud of her.  D1 was in the audience too, and even she said she was proud of her sister.  Sniff, sniff.

We are down to the final days of school.  For some lucky people, Friday is the last day of the work for this school year.  For those less fortunate, there are eight days left.  Yippeeeeee!!!

Bi Bim Kook Soo

I had a special treat at work this week.  Two pals from my former office in Honolulu came to do a training for us.  I can't say I've ever stopped missing them.  Work has not ever been as good as the days I when I worked with them.  They are fun to be with, but they are also very efficient and know what they are doing.  Gosh, I miss those days!

I would like to thank fellow blogger Kellie Michelle for mentioning me in her blog.  Please check out her blog.  Her Sunday Lunch looked really yummy.  She made filled strawberries for dessert!

Okay, back to reality.  It is now October, and the weather here is hot!  It really doesn't feel like October at all.  Isn't October supposed to be cool?  I was actually going to blog about prime rib this week, but given how hot its been, I thought something lighter and cooler would be more appropriate. 

click on recipe title for printable recipe

Bi Bim Kook Soo

     1/2 - 1 lb cooked beef teriyaki, sliced in thin strips

     2 pkgs somen, cooked and drained

     2 bunches watercress, parboiled and chopped

     2 japanese cucumbers, sliced thin and salted

     sesame oil

Mix noodles with sesame oil to prevent sticking.  Squeeze water out of vegetables and combine with noodles.

     1/4 c vegetable oil

     1 tsp sesame oil

     3/4 c sugar

     1 c shoyu

     3 cloves garlic, smashed

     1/2 c sliced green onion

Combine vegetable oil, sesame oil, sugar, shoyu, garlic and green onion in a saucepan.  Bring to a boil.  Pour over noodles and vegetables.  Add beef teriyaki.  Toss gently.

Cucumber and Chicken Namasu

I'm not sure I'm quite in sync with Hawaii time yet, and I've been back for over a week.  Oddly enough, The Rents, who returned from Japan on Friday, seem to be weathering the time change a lot better than me.  They even went to a party the night they returned!

The Rents went to Hokkaido and Tokyo with UMiles, AKathy & Dus on a tour organized by Marukai, the large Asian store on Oahu (and California).  The last time The Rents were in Japan was fall 2009 when they went with the Marukai group to the Tohoku/Ura Nihon region.  They both said the food this time was far better than the food they had on the Tohoku trip.

I don't know if this is a sign, but I got an email last week from Hawaiian Airlines saying they are offering Honolulu-Fukuoka flights for under $800 rt.  It seems there are a lot of little messages popping up all over for me to take a trip to Japan.  Hmmmmm. . .

The last person in the Kikukat house to take a trip to Japan was D1.  She went on a friendship visit to Sumoto in September 2011 with some members of the HHS Key Club and the East Hawaii Kiwanis Club.  As part of the "debrief", the Key Club and Kiwanis members who went on the trip got together for a luncheon a few weeks after returning.  While most of the food was catered, there were a few dishes brought in by attendees (This is Hawaii, and I'm definitely someone who feels odd to attend functions without bringing something to share).  One of these dishes was cucumber and chicken namasu.  I took a serving, and it was absolutely delicious.  The cucumbers were crunchy, and the sauce was the perfect balance of sweet and pucker.

When I was growing up, I remember namasu being at practically every family gathering, and I made it a point to NEVER touch it.  Namasu is an Asian-style marinated vegetable dish.  It is always served cold and is supposed to be a balance of sweet and sour, hence sugar and vinegar being the main ingredients in the marinade.  I wasn't a big veggie fan, and the idea of vinegar and sugar together just didn't belong. . .back then, I didn't even touch sushi.  And when you are at a function where fried chicken and baked ham grace the table, namasu wasn't even something I even considered taking!  I was definitely an adult when I tasted namasu, and I only tried it because I could hear UJohn crunching on something, and it sounded good.  That something was thinly sliced lotus root, which was sitting in a light sauce with some carrots and shredded dried shrimp.  The lotus root namasu was made by, who else, Aunty Betty (of corned beef hash patty fame).

Since that time, I've been more game at trying different namasu, although I'm still rather selective about the ingredients I see in it.  I don't usually care for namasu with seaweed in it. . .don't ask me why, but I think anything with wet seaweed in it is likely to be slimy.  I also look at the cucumbers to check out the seed factor; too many seeds floating around makes me stay away too (this is why I prefer Japanese or English cucumbers).

As was the case with cucumber and chicken namasu, as soon as I got home, I looked in a dozen cookbooks for the recipe, knowing I had seen it in several of my books.  I took a chance on one of the recipes and adjusted the ingredients so it tasted like the one brought to the luncheon.  Don't worry about having to finish eating the dish in one sitting.  The cucumbers will stay crunchy for several days.

 click on recipe title for printable recipe
Cucumber and Chicken Namasu

     2 boneless skinless chicken breast halves

     4 japanese cucumbers

     salt

     1/2 c sugar

     1/2 c shoyu

     1/2 c vinegar

     1 1/2 tsp hondashi

     2 tbsp sesame seeds

     3 tbsp sesame oil

     1/4 tsp hot chili oil

Boil chicken in salted water for 30 minutes.  Shred.  Cut cucumber into pieces and soak in ice water for 30 minutes.  Drain well.  Combine cucumbers and shredded chicken with all other ingredients.  Chill until ready to serve.

Cutting the cucumbers:  The recipes I came across all said to cut the cucumber in thin slices.  In the dish brought to the luncheon, the cucumbers were cut in the most interesting way.  Each piece of cucumber actually had 3 thin slices (the middle 2 cuts are not cut all the way through).  I tried to duplicate the cucumbers in the luncheon dish because I found the larger chunks of cucumber to be easier to manage.  In the picture to the right, in the lower right quadrant, you can clearly see a cucumber with this type of cut.  The cuts allow the sauce to penetrate, but the thicker (overall) cucumber pieces match better with the shreds of the chicken.

And if you're still with me, please enjoy the slideshow I made for The Rents.  It goes well with the whole Japanese-y theme of this week's post.  Be sure your speakers are on.

This free digital slideshow generated with Smilebox