1. eataku:

I love surprises as potluck suppers… like this amazing spicy pig’s ear salad with peants, red onjon and cilantro my wife’s friend Hime-chan made last night!!

    eataku:

    I love surprises as potluck suppers… like this amazing spicy pig’s ear salad with peants, red onjon and cilantro my wife’s friend Hime-chan made last night!!

    2 days ago  /  35 notes  /  Source: eataku

  2. eataku:

First meal in Portland… @BrianMBendis took me right from PDX directly to Salt & Straw! Went with a scoop of their seasonal Summer Sweet Corn Buttermilk ice cream over a scoop of the classic Sea Salt & Caramel Ribbons. Perfection!!

    eataku:

    First meal in Portland… @BrianMBendis took me right from PDX directly to Salt & Straw! Went with a scoop of their seasonal Summer Sweet Corn Buttermilk ice cream over a scoop of the classic Sea Salt & Caramel Ribbons. Perfection!!

    1 week ago  /  65 notes  /  Source: eataku

  3. photo

    photo

    photo

    photo

    1 week ago  /  4 notes  /  Source: chauie

  4. Though, I would very gladly eat ham katsu too, as long as it was made with really good back bacon.

    2 weeks ago  /  0 notes

  5. I just saw that ham katsu is a thing.

    Now… do they also do it with pressed, dried fish?

    Because I would eat a breaded, fried, crispy, thin tile of fish with a super-cold beer. At least, I would try it.

    After trying the regular grilled type, and the squid version.

    (I still have a dried squid in the cupboard waiting to be grilled and eaten, going on 9 or 10 months. I hope it’s still good.)

    2 weeks ago  /  0 notes

  6. Lay’s Potato Chips - Thailand

    eataku:

    Continuing Eataku’s international exploration into the world of Lay’s potato chips, today I’ll show you the different flavors I picked up last summer in Thailand…

    Sweet Basil…

    image

    Spicy Lobster…

    image

    Not to be confused with Lobster Hot Plate…

    image

    These didn’t have an English explanation, but my guess was they were a spicy Thai sambal…

    image

    A similar spicy chile flavor, but with dried shrimp, ginger and lime…

    image

    And what’s an Asian potato chip package without a local celebrity or pop star appearance?

    image

    Roast salmon flavor…

    image

    And her boy band counterpart…

    image

    Hawking spicy meatball flavored chips…

    image

    Okay. WHERE do I buy these online?

    2 weeks ago  /  127 notes  /  Source: eataku

  7. theaussiewhoatethebigapple:

Oh haaay! @PlinSF’s grilled Spanish octopus 🐙 tomato, crispy butter beans & lemon. Delish!
@nattybumps @marycurranstylist @lakiv @cleonelli (at Plin SF)

Yes please.
*adds to list*

    theaussiewhoatethebigapple:

    Oh haaay! @PlinSF’s grilled Spanish octopus 🐙 tomato, crispy butter beans & lemon. Delish!

    @nattybumps @marycurranstylist @lakiv @cleonelli (at Plin SF)

    Yes please.

    *adds to list*

    3 weeks ago  /  11 notes  /  Source: theaussiewhoatethebigapple

  8. eataku:

Matsutake mushroom season has begun!
Thanks to Chef Hiroki Abe at En Japanese Brasserie for the pic.

Good. I have been waiting for this. Now, where do I get them in Sacramento?

    eataku:

    Matsutake mushroom season has begun!

    Thanks to Chef Hiroki Abe at En Japanese Brasserie for the pic.

    Good. I have been waiting for this. Now, where do I get them in Sacramento?

    3 weeks ago  /  42 notes  /  Source: eataku

  9. xninaxhangx:

♡ -FOODPORN ♡ | via Tumblr on We Heart It.

Mmm, yes, perfect, I need this. It’s, uh, tuna, though (see who I reblogged from).
How long does tuna take to defrost? Or, ideally, an even milder sashimi-grade fish. That might be a good neutral/bland food option…

    xninaxhangx:

    ♡ -FOODPORN ♡ | via Tumblr on We Heart It.

    Mmm, yes, perfect, I need this. It’s, uh, tuna, though (see who I reblogged from).

    How long does tuna take to defrost? Or, ideally, an even milder sashimi-grade fish. That might be a good neutral/bland food option…

    (via fuck-yeah-salmon)

    3 weeks ago  /  77 notes  /  Source: weheartit.com

  10. What kind of cheese should I use for a quesadilla meant to be packed as lunch and eaten later?

    Something that’s good at room temperature after melting. Texture is important.

    4 weeks ago  /  0 notes

  11. photo

    photo

    photo

    4 weeks ago  /  50 notes  /  Source: korealunchtimestory

  12. Random food idea:

    Usuzukuri-sliced fish, layered alternately with similarly-cut napa cabbage, romaine lettuce, shiso, daikon, and onions and/or garlic if appropriate. Then topped with chogochujang or something similar, and sesame oil and salt.

    Basically a fancy layered hwe dup bap, if there were rice under it, or a kind of sashimi salad.

    1 month ago  /  0 notes

  13. photo

    photo

    1 month ago  /  4 notes

  14. So, today was a big trip to the Korean/International market, after browsing the farmers’ market.

    At the farmers’ market, I bought:

    • half a pound of “ugly” garlic - $2.40
    • two branches of red/yellow/orange Thai chiles - $2
    • a bag of “cosmetically challenged” shiitake mushrooms - $3

    Then at the Korean market, I went a little overboard:

    • 15 lbs Korean rice - $13
    • Korean green onions
    • perilla leaves
    • Korean peppers
    • Korean radish
    • pickling cucumbers
    • Chinese soy sauce
    • Chinese black vinegar
    • sesame oil
    • sake for cooking
    • makgeolli for drinking
    • instant dashi granules
    • Chinese “preserved vegetable”
    • pickled burdock root (gobo)
    • two types of furikake
    • half-sour deli pickles
    • thinly sliced pork butt (“for bulgogi”)
    • sliced beef tongue
    • beef banana shank
    • pressed tofu
    • unagi kabayaki
    • Japanese kurobuta sausage
    • shrimp shumai
    • pork shumai with shrimp
    • seasoned baby crabs banchan
    • sansho pepper
    • prik king paste

    2 months ago  /  1 note

  15. The first batch of fermentation pickles are canned and in the usually-coolest, most temperature-constant place in the apartment. I’ll burp them whenever I remember, hopefully at least twice a day.
CSA cucumbers, one jar of spears, one jar of slices, with dill and pickling spices. Each was inoculated with a few spoonfuls of liquid from storebought half-sours.
The jar in the back holds the remainders of the cucumbers, some tiny carrots, a head of garlic, two red pearl onions, an orange Thai chile, mustard seed, coriander seed, and turmeric; inoculated with raw sauerkraut and its juices.
I’ll be monitoring the temperature tonight with two separate thermometers, and comparing the readings. It’s a bit warm now, but it should cool off.
Coming up later: sauerkraut, turnips, Hunan chopped chiles, radish kimchi.

    The first batch of fermentation pickles are canned and in the usually-coolest, most temperature-constant place in the apartment. I’ll burp them whenever I remember, hopefully at least twice a day.

    CSA cucumbers, one jar of spears, one jar of slices, with dill and pickling spices. Each was inoculated with a few spoonfuls of liquid from storebought half-sours.

    The jar in the back holds the remainders of the cucumbers, some tiny carrots, a head of garlic, two red pearl onions, an orange Thai chile, mustard seed, coriander seed, and turmeric; inoculated with raw sauerkraut and its juices.

    I’ll be monitoring the temperature tonight with two separate thermometers, and comparing the readings. It’s a bit warm now, but it should cool off.

    Coming up later: sauerkraut, turnips, Hunan chopped chiles, radish kimchi.

    2 months ago  /  1 note