Clam Rice

I was lucky enough to make another trip to Japan with TheKeeper.  And what made it even sweeter was that we went back to Hokkaido.  I love Hokkaido.  Of course, I need to make it clear that I have only been to Hokkaido in autumn, so perhaps I would not love Hokkaido during January or February. 

TheKeeper enjoys staying at branches of a moderate hotel chain, Toyoko Inn.  The hotel website promises clean and comfortable rooms at reasonable rates.  This time we stayed at a different branch from last year, and again, the service was great.  This place was even closer to the Sapporo main station, and it was surrounded by multiple 7-11s, Lawsons, and SeicoMarts!

One thing I really enjoy about this particular chain is the free breakfast.  Of course anything free is great, but more than the $, I really enjoy the food.  This year, the food was a little different that what was offered at the hotel last year.  We spent 5 nights at the hotel (read=5 breakfasts), and not one time did I see any kind of sausage as a breakfast meat.  The featured breakfast meat was meatballs.  The meatballs looked like they were swimming in a reddish-brown sauce which I assume was some kine of bbq sauce.  Not being much of a fan of the combination, I chose to bypass that selection.

On several days, the breakfast buffet line featured a green bean dish.  DHS and I loved it and swore to try recreating the dish when we got home.  I have yet to actually try a recipe for it, but it's on my short list of things I must cook soon. 

My favorite part of the buffet is the assortment of starches.  Every morning, there were at least 4 different starches, actually more if you include the different breads.  I am not usually a big rice eater, but I really enjoyed all the mixed rice selections.  Some days the rice was made into musubi (triangular onigiri?) and other days, it was just mounded in a large dish. 

A few weeks before I went to Japan, I actually made a delicious mixed rice dish.  I served it from a large dish, but I think it would be equally scrumptious pressed into shapes. . .or even used for the rice portion in a Spam musubi.

click on recipe title for printable recipe

Clam Rice

     1 can (6 oz) kogai ajitsuke (seasoned clams), drained, juice reserved
     1/2 c bamboo shoots, slivered
     4 dried shiitake mushrooms, soaked in water and slivered
     1/2 c slivered carrots
     1/2 c soybeans, thawed if frozen
     2 tbsp shoyu
     1 tbsp sugar
     1 tbsp mirin
     1 tsp salt
     1 packet (about 1 tbsp) dashi-no-moto
     3 c (rice cooker cups) rice, prepared as usual

Add reserved clam juice, salt, and dashi-no-moto to rice and water.  Let stand for 20 minutes then cook as usual.  Cook shiitake mushrooms with shoyu, sugar, and mirin.  Add carrots and bamboo shoots.  Cook until carrots are soft.  Add soybeans and clams.  Remove from heat.  When rice is done, toss clam mixture with rice.

We arrived in Japan on Sunday, October 7, although it was around noon on Saturday, October, 6, when we left Hawaii.  For some reason, it felt like we arrived earlier than we did last year, as restaurants were still open for dinner.  We were lucky enough to go to our favorite tonkatsu restaurant, Tonkatsu Wako.

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