After going through the two-week quarantine period and having much-needed family time and taking a time-off for myself for one and a half month in Japan, I am back in Seattle!

Thank you for all the interests on catering and food delivery services received while I was away. Unfortunately Kozmo Kitchen is still closed and it will remain closed for catering services until further notice. However, we will be open one week for bento/meal offerings in March from March 11th (Thu) through March 13th (Sun). Confirmation will be announced shortly. Currently there’s no plan for April and later at this point. Stay tuned!

I am so very grateful for having been able to connect with many of you with my homecooking style bentos and meals before and during the pandemic. All your warm, happy comments and encouragement were the fuel for me to keep running in the last couple of years.

With the new year started (a few months have passed already!), I’ve decided to make some changes for Kozmo Kitchen. I’d like to try something new, which might require frequent out-of-state travels. I also need to take care of my health and spend more time for research to grow and expand my knowledge on health, nuturition and wellbeing that food can contribute and nurture. I look forward to sharing more soon!

We are grateful that we have served quite a few events at the Seattle Japanese Garden in the past. And this contribution is definitely the largest in scale and one of the most memorable for everyone in the Kozmo Kitchen team.

Seattle Japanese Garden hosted their 60th Anniversary party on August 12th. In human age, 60th birthday is called Kanreki, a significant milestone in many Asian cultures including Japan. It’s known that the birthday person is dressed in red in the celebration.

To honor the red color, the bento used a red elastic band with very intricate decorative ornament called Mizuhiki, made by the Garden volunteers. To match the special presentation, we decided to make Shokado Style bento. The challenge there was, we were supposed to make 200 of them! Well, we did it, thanks to all the amazing people who helped us.

We are so glad we successfully delivered 200 shokado bentos to the garden in time. And thank you again for everyone involved to make it happen!

Of course, you know Seattle Japanese Garden at Washington Park Arboretum is one of the most beautiful places in Seattle. And one of the best to host an event!

So, we were humbled and pleased that they would ask Kozmo Kitchen to provide catering for their own private event this past Sunday morning, a breakfast buffet for 30 guests. What a great way for us to cater a traditional Japanese breakfast for the first time.

We prepared a 13-course meal for an outdoor buffet, including Salmon, Tamago, three kinds of Onigiri and yummy miso soup with fresh corn and okra. We ended up serving indoors due to bad weather, but the Tateuchi Room offers a perfect setting for a warm, wonderful gathering.

Special thank you to Akiko’s Pottery for letting us use your beautiful pottery!

Shoyu Ramen at Sunset.

Miso Ramen with sautéed vegetables, fresh corn and butter.

Learn how to make these delicious home style ramen at PCC Cooks locations.

Sign up at https://www.pccmarkets.com/class/authentic-ramen-at-home

Kozmo Kitchen makes broth from scratch with kombu from Hokkaido (the best!).

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!

Whether it’s pickled cucumbers, pickled cabbage, or a mix of pickled veggies, pickles are a standard item that helps make bento a unique and fabulous choice.

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!

Hiyashi Chuka Lunch

Date: Thursday, June 21

Delivery Locations: Big Fish Games, N5 Networks, Nordstrom, selected Amazon locations

Order Now!

Dinner: Hiyashi Chuka & Taste of Summer Bento

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.

Pick-up Locations:
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

Order Now!

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!

Sign up now! http://www.hotstovesociety.com/classes/Chilled-Ramen-for-Summer

We are away in Japan for a couple weeks. Here are some pictures from the Tohoku Kizuna Festival in Morioka, Japan.