To make richer flavor we sometimes blend kezuri gatsuo (bonito flakes) or mixed fish flakes.
Talk about natural umami bomb!
What is it that separates a special meal from all the rest? A meal you savor while eating and you feel good about sharing with family and recommending to friends? Sometimes, it’s the little things–like the pickles we hand make for all our bentos!
Kyuri karashizuke (Persian cucumber pickled in Japanese mustard) are our hometown Akita’s recipe. Hakusai asazuke (Napa cabbage quick pickles) with carrot, cucumber and shredded kombu, is simple and refreshing with a citrus twist. No MSG, of course, because kombu provides loads of umami!
We never compromise on the quality of our meals, and our pickles are a perfect example of our philosophy at work. They’re not only tastier, they’re much healthier, too!
I am back from Japan where I enjoyed great times with family and lots of culinary exploration–and many new discoveries to bring back for Kozmo Kitchen!
This week, we are pleased to offer a seasonal treat for the start of summer: Hiyashi Chuka!
Every year, toward the end of the Tsuyu (Japan’s rainy reason from mid-June to the end of July), you start seeing banners flapping in front of local Chinese and Japanese eateries that read, ”Hiyashi Chuka Hajimemashita (Hiyashi Chuka is now available).” That means, “Summer is here. If you don’t eat Hiyashi Chuka now, it will be gone before you know it.”
Learn more about Hiyashi Chuka and check out my recipes at my North American Post article.
And get your orders in now!
Date: Thursday, June 21
Delivery Locations: Big Fish Games, N5 Networks, Nordstrom, selected Amazon locations
You can enjoy a larger portion of Hiyashi Chuka for your family dinner. Or try my Taste of Summer Bento and enjoy all the wonderful summer vegetables (plus everyone’s favorite Karaage Chicken)! I love to enjoy cooking fresh summer vegetables. So here is a bento showcasing wonderful ingredients of the season, such as corn, eggplant, zucchini, okra, cucumber, tomatoes, etc.
I will finalize the full menu after seeing what looks good at the market–check the ordering page if you’re curious about details. And please note, it will not be vegetarian.
Queen Anne Kitchen (521 1st Ave N, Seattle) – 4pm
Queen Anne Expo – 4:10pm
Queen Anne Lumen – 4:20pm
Haller Lake – 5:30-7:00pm
I am excited to announce my newest class, coming up on Wednesday, July 18 at Tom Douglas’ Hot Stove Society in downtown Seattle.
Hiyashi Chuka is a dish of chilled ramen noodles with colorful toppings such as shredded vegetables, egg crepes and a variety of meats served with a refreshing dressing or tare sauce. The beautiful presentation and bright flavors of this dish will stimulate your taste buds even on the hottest summer day.
See you there!
I am a Japanese native following her dream of bringing Japanese home cooking to Seattle. I love sharing the culinary traditions I grew up with. Making people happy through great food and dining experiences. And creating that feeling of family and home that only a nurturing hand crafted meal can provide. I see a world where everyone can make Japanese home cooking a part of everyday life that brings warmth, comfort and joy. Please allow me to share it with you.