Regretfully, after writing this blog for only four weeks, I have already missed a scheduled post – but I feel like my excuse is viable. My fiancé lives in Hokkaido, and his family was there visiting from the states last week. I hadn’t yet had a chance to spend much time with them, and I … Continue reading
I found this at ASPAM in Aomori City: Black garlic is made by fermenting an entire head of garlic in a hot, controlled room for a prolonged period of time. From the outside it appears like normal garlic, but the cloves, when unwrapped, are charcoal black. Its texture is creamy and soft, almost gelatinous. It’s a hot new … Continue reading
On average, I make myself bento four times a week. This Week in Bento (better title pending) will be a weekly feature on this blog. If you’re interested in making bento yourself, or you happen to have some investment in what I eat for lunch, check back on Fridays for photos, ideas and recipes!