Okonomiyaki again!

I have written about okonomiyaki in a previous entry. Last weekend we headed to Gaja after a particularly hectic morning at Volks USA. This weekend we decided to head over to Gaja as we (akasora  and redrosin ) have not had it in a while.

Gaja specializes in okonomiyaki, which loosely translates into "as you like it." Okonomiyaki is basically a batter mixed with chopped cabbage and cooked flat on a teppan grill. Meats, seafood, and various other ingredients most likely concocted under the influence of alcohol (mochi and cheese? Its actually quite good!) are often added. These are then garnished with a sweet sauce, Japanese mayonnaise, nori (dried seaweed), and dried bonito fish flakes. However, you can garnish it however you wish. There are different variants to the dish based on the region it comes from.

Okonomiyaki can be considered a form of “pub food.” Some version of it is frequently found in izakayas (Japanese style pubs) and is best served with some sort of alcohol. This can also explain some of the unusual combinations seen in and out of Japan. This dish is popular in Osaka and Hiroshima, with both regions having their own versions. In Japan it is often available as a form of traditional fast food and can often be bought from street vendors and stands. I ate a lot of this dish while in Osaka.

Modan style okonomiyaki is slightly different due to the addition of yakisoba noodles. Ours came with beef and seafood, which is cooked first. The yakisoba noodles were cooked and seasoned on the grill next. Approximately 2/3 of the batter is cooked on the grill with the noodles placed on top. The seafood and beef is then layered over the noodles. Finally, the remaining 1/3 of batter is layered on top. Carefully the okonomiyaki is flipped over to finish the cooking. We found that one person using two spatulas made this tricky step work well.

So how does it taste?

It tastes just like okonomiyaki should-savory with a bit of sweet. However the yakisoba adds a nice texture. In fact, I find myself preferring this version slightly to the Osaka style that is commonly found. But this dish defies explanation. I can't completely describe it and I have yet to find a good description of it anywhere. My advise, just try it if you get the opportunity!

I have also had a difficult time photographing this amazing dish. All of my previous photos make it look rather unappetizing which is a shame because it is so wonderful. But this time I used my Nikon 60mm Micro Nikkor lens, which is actually a macro lens, and the photos came out much more appetizing. I'm hoping to make everyone who sees these photos either hungry, or wanting to try this!

 

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I have always been a coffee drinker. Being half Colombian and half Italian it’s in my genes. However, I have recently been converted to the wonder that is tea. It all started when a friend from Japan suggested we take a trip to Lupicia teashop in the Century City Mall. And since then, I've been enthralled by the flavors, aromas, and the art of brewing tea.

Lupicia started out in 1994 as a black tea specialty shop in Japan called “L’epicier” (French for Grocery Store). They added a second shop called “Lu P Cha En” (Chinese for Jade Green Tea Garden) specializing in green teas from China and Japan. In 2005 the two stores and the two names were combined into Lupicia to correspond to their decision to become a supplier of teas from around the world. Currently they offer over 400 blends of fresh tea, some of which are seasonal. Today they have stores throughout Japan, a few in the USA, as well as Taiwan and Australia.

The shop is small and cozy with a counter full of small tins of tea that you can open and look and sample the aroma. There is also an extensive array of tea making products-everything from Japanese tea ceremony items to pots for brewing the perfect Earl Grey for breakfast. They also offer a couple of pots of brewed samples. The staff is wonderful and extremely knowledgeable about tea helping me select a couple of bags.

So what did I purchase? A bag of Caramel & Rum, a bag of Jasmin Amaranth as well as a couple of tea infusers. The Caramel & Rum has a nice aroma of caramel that is quickly noted upon opening the package and a delicate sweet flavor. I found it goes great with milk, which gave it a richer flavor and enhanced the caramel flavor a bit. It is low in caffeine and very comforting when sick.

Jasmin Amaranth is a green tea scented with a bit of jasmine and bundled in a pink globe amaranth blossom. I recommend brewing this tea in a glass pot to watch the blossom open. And although it is pretty to look at in the pot, the blossom should be removed once the brewing time is done-otherwise you will end up with rather bitter tea. This tea had a pleasant jasmine scent as well as flavor. Although it is a green tea, it is relatively low in caffeine. I also sampled this with milk as was suggested by the Lupicia website, which brought out the flavor of the jasmine.

Lupicia offers loose tea as well as packaged tea bags. Prices are very reasonable for their teas-most teas start at $5 for a small bag of loose tea and go up. A nice touch is that the optimal brewing times for the teas are printed on the bag so getting the optimal flavor of your tea is easier. Although the bags seem small, the tea does go a long way, which is good if you like to experiment with things such as the temperature of the water and how long you allow the tea to steep in the water. Now, time for a cup of sweet Caramel & Rum tea…

Lupicia can be found on the Internet at:

http://www.lupiciausa.com/
 

I'm a bit surprised at how crazy DOA has gotten lately. I was trying to explain a doll choice in the Newbieland section and to prevent any confusion regarding my signature which lists said doll I was talking about as being for sale. I was not advertising said doll but trying to explain my upgrade plans so as to not cause any confusion.

Wow, just wow! And people complain about lolitas?

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Our host! What a cute baby!!!

I celebrated Halloween with lots of eating, but not of the sugary kind. The day started with the Fall Gourmet Food Fair at Mitsuwa and ended with a raucous night at Shin Sen Gumi Yakitori. But Shin Sen Gumi Yakitori is so amazing it deserves a post of its own (Mitsuwa will just have to wait a day or so)

It was suggested that we go to Shin Sen Gumi as one of our party was in fact dressed as a member of the Shin Sen Gumi, who were an elite group of swordsmen formed during the Japanese revolution (aka Bakumatsu) during the late 1800s. When we arrived we were greeted by our host, who was dressed as a baby complete with a potentially mildly disturbing diaper. The staff, all dressed in costume, cheered and shouted loudly as our party entered excited that someone had shown up dressed as a member of the Shin Sen Gumi.

The atmosphere inside Shin Sen Gumi is loud and rowdy, which is fitting for a yakitori place. Yakitori establishments are a lot like pubs, so naturally the beer and sake is free flowing. There was bar seating, table seating, and a tatami room.

We started with the Assorted Japanese Pickles Set and bowl of chopped cabbage then ordered our yakitori. Yakitori usually refers to bite sized pieces of chicken that are skewered and grilled.  All parts of the chicken are usually used. Non-poultry meat and vegetables are also often used. The cooked meat is then dipped in a sauce-usually soy or vinegar.

I started with pork belly, chicken breast with plum paste, and pork feet. The pork belly was wonderful with layers of fat and meat. I dipped it into a mixture of rice vinegar and yuzu pepper paste that accented the sweet flavor of the meat. I found the chicken breast with plum paste a bit dry and the plum flavor almost nonexistent.

Having heard several people rave about pig’s feet I was excited to try this. It was served in a bowl, not on skewers, due to the bones. It had a sweet and savory flavor with a gelatinous texture that some people may find unappetizing. Unfortunately, a few were overcooked but I will let that slide as it was Halloween and the chefs were drinking alcohol purchased by the rowdy group at the bar.

Next up was beef and quail egg. The beef was juicy but unfortunately had a bland flavor. I added a bit of soy sauce but that did not help the flavor. I was very excited to try the quail egg. It arrived as three boiled quail eggs grilled on a skewer. The texture was soft with a mild flavor that is hard to place.

I finished the meal with shrimp. A large shrimp arrived with part of the shell sliced open on a skewer. There was a dab of Japanese mayonnaise on the plate to dip the shrimp in. It was cooked perfectly-firm and flavorful. I was most grateful to the waiter, dressed as a character from James Cameron’s Avatar, suggested I add soy sauce the shrimp prior to dipping it in the mayonnaise. Apparently soy sauce and Japanese mayonnaise complement each other.

As three of our party were dressed in costume, our table got free desert. I chose the meringue ice cream with raspberry sauce, that came garnished with a mint leaf. It did not taste much like meringue. Instead it had a sweet flavor with candied fruits and crunchy bits (like cereal) that I could not identify. It was delicious, especially with the mint leaf, but I am suspicious that the name is a mistranslation from Japanese.

There was much more to the menu than what was tried. The atmosphere was great especially for those unfamiliar with yakitori as the staff is very helpful. It is on the small size so for a large group reservations for the tatami room may be recommended.

18517 S. Western Avenue
Gardena, CA 90248

(310) 715-1588

http://www.shinsengumigroup.com/yakitori-original-gardena