There's an outstanding Jpn bakery called Cream Pan in LA (Tustin) which was apparently started by a guy who trained at Japonaise in Brookline. Hence Cream Pan has some of the exact same products sold at Japonaise, even though they're on opposite coasts, but for some reason Cream Pan makes them far better than Japonaise. But Japonaise was still pretty decent I thought, and I was just thankful they existed when I was there. Maruichi was not there when I was in Boston, but yes Ebisuya is so hard to get to as it is and therefore I would think you're right that they'd have to work hard to keep up with this newer store. We usually went to this Korean/Japanese store called Reliable Market rather than trek all the way out to Ebisuya.

Japonaise is just far enough away to be a whole trip. I think the wife and I are going to head that way before Thanksgiving so I'll check it out.

New mega facility with museum, open air sea salt bath, gardens, sky garden, visitor workshops (all very reasonably priced) as well as restaurants and shops just opened on the 17th October.
Matsushima Rikyu (webpage has an English language option)
https://rikyu-m.com/facility/

2021 calendars arrived! Wish EMS to US would restart. Amazon.jp's shipping isn't too bad but the CD sites are easily double for FedEx or DHL.


https://cimg7.ibsrv.net/gimg/www.fly...75bb46bb9.jpeg

Box was a little beat up thanks to Amazon's flimsy outer packaging, but it did arrive unlike a companion order that only made it to NRT before being returned to sender. I do like the shrink wrap to a cardboard sheet which is then glued to the outer box.

I don't know which CD sites you're ordering from, but Japan Post offers surface mail to most countries. While very slow, it's cheaper than FedEx or DHL.

One problem with Amazon is that they now charge shipping based on the weight instead of a fixed sum per item, at least if you're shipping to Europe. This has the side-effect that many items can't be preordered if you don't live in Japan because Amazon doesn't know the weight of the item.

JP EMS Rates to USA will increase next April and generally cost more than postage to Canada
https://www.reddit.com/r/japanlife/c...japanpost_for/

I also like Amazon JP's packaging methods and how you can open the boxes without a blade. The box's paper is nicer, too, though we're really going through far too much packaging material these days while shopping online.

Japan Post recently restarted airmail for small packets to America so shipping might become better depending on what mail services Amazon or other companies, or if someone in Japan sends you things. No word on Japan Post EMS, but Yamato (Kuroneko, the black cat service) has been pretty reliable and not too expensive for places that have that as an option.

CDJapan has been my main source and currently isn't offering that as an option. HMV doesn't seem to be shipping to the US at all for the moment if I'm reading it right.

I wonder if the change in shipping charge basis is responsible for certain regular items no being orderable. For example, can't order plastic shoehorns. Can't see why there would restrictions on those.

Spaghetti Napolitan (or Naporitan, ナポリタン)
 

I tried out this easy dish this time, Spaghetti Napolitan. For those who only fancy Michelin starred restaurants may ask what the %$#^ is "Spaghetti Napolitan?" It is category of Japanese dishes called Yoshoku (洋食) where literal translation is Western dish but it is often referred to American/European dishes introduced in Japan and over the years evolved into own dish in Japan. Talking about dishes evolved into own in Japan, ramen is one of famous one but ramen originates in China so ramen is not called Yoshoku but ramen is called Chuka (中華).

Beside being quick easy dish, I decided on Spaghetti Napolitan, I have seen Japanese Roma-ji (ローマ字) spelling of "Naporitan" also, because this is the dish can be made from items available at local supermarket, does not have to go to Asian or Japanese grocery store.

First, the ingredient:
Spaghetti
Onion
Green pepper
Ketchup
Tomato sauce
Hot dog
https://cimg0.ibsrv.net/gimg/www.fly...119e3149bb.jpg

Chose hot dog because Spaghetti Napolitan encountered in Japan does not use Italian sausage, but it uses Japanese sausage which I think American hot dog come closest.

First cook spaghetti as directed.
https://cimg2.ibsrv.net/gimg/www.fly...32a7249165.jpg

While spaghetti is cooked, on separate pan sauté onion, green pepper, and hot dog cut into small bite size. I used olive oil but does not have to be olive oil. I also used minced garlic but garlic is optional. Salt and pepper while sautéing the ingredient.
https://cimg5.ibsrv.net/gimg/www.fly...b26962ad15.jpg

Once onion, green pepper, and hot dogs were cooked then add equal amount of ketchup and tomato sauce. This is the part you will find variation of this dish. Some will use ketchup only, some will add little bit of Worcestershire sauce to ketchup, some will add little bit of sugar although ketchup already contain sugar. In any case key ingredient of Spaghetti Napolitan is ketchup, if the recipe does not use ketchup then it is not Spaghettis Napolitan.

Simply warm ketchup/tomato sauce mix. Then add cooked spaghetti into the pan.
https://cimg9.ibsrv.net/gimg/www.fly...f427006dc8.jpg

Another key point of Spaghetti Napolitan is after cooked spaghetti is added, sauté the content. Don't just mix the sauce and spaghetti, need to sauté for few minutes. By sautéing sugar from ketchup will caramelize and add texture to spaghetti which makes Spaghetti Napolitan. Key point of Spaghetti Napolitan is 1) use ketchup and 2) sauté spaghetti and sauce together.

Ready to serve.
https://cimg4.ibsrv.net/gimg/www.fly...f2bbb3f8e1.jpg

When Spaghetti Napolitan used to be served at Kissatenn (喫茶店), the dish always came with Tabasco sauce, but my personal preference is Crystal hot sauce. But Crystal hot sauce is unlikely readily available in Japan, I think authentic Japanese Spaghettis Napolitan has to be with Tabasco sauce. Also, grated parmesan cheese is also commonly provided on side along with many pasta dishes in Japan.

May question if this is really Japanese dish... I do think Spaghetti Napolitan is Japanese Yoshoku and can be categorize on the same level as ramen and Japanese curry. When Shinkansen had dining car service (Shinkansen dining car service ended in 2000), the trip from Shin-Osaka to Tokyo I took, there was some track problem near Tokyo station and Hikari I was on stopped near Shizuoka station. Looked like I would get home late due to delay so decided to have a dinner at a dining car. I was not the only passengers had same thought, when I got to the dining car some items on menu were sold out. They still had Spaghetti Napolitan so I had Spagetti Napolitan for dinner on Shinkansen dining car. (nice memory :)) Yes, Spaghetti Napolitan used to be served on Shinkansen dining car. If Spaghetti Napolitan was served on Shinkansen dining car then Spaghetti Napolitan is as Japan as Mt. Fuji! :D

That is something I did not know. Enhances my enjoyment of this dish.

Napolitan is something I make occasionally, seems entirely Japanese to me, or rather, entirely un-Mediterranean. It is, perhaps, the very best way to salvage spaghetti; if you make too much, put aside the excess for Napolitan the next day. Not al dente? Perfect for Napolitan.

For us, mushrooms are vital along with the peppers and onion. I also use a bit of fresh cream and stir it in at the end. We have a Mexican grocery store near us and are going through different hot sauces - we agree, doesn’t have to be Tabasco.

MrLapLap was never overly keen on Napolitan but I won him over. The secret was my “hidden ingredient”. Marmite. Very few people know this (I might be the only one who cooks Napolitan with Marmite) but Marmite perfects Spaghetti Napolitan. Add a half teaspoon or so with some butter after sautéing the vegetables and wiener slices. I know I’m right about this and won’t take dissent, not from anybody who hasn’t tried it themselves, anyway.

I haven't tried it, but not surprised that it works. Marmite in cooking would essentially be MSG paste with other savory flavor. I like adding Maggi to my curries, which has a similar umami hit.

I’ve taken to the Japanese family cooking trick of adding chicken powder. Mr Rogers loves MSG, Ajinomoto chicken powder is flavoured MSG, perfect for fried rice.

Spaniards hate to admit it, but crumbled Avecrem chicken stock cubes are a heavily used ingredient in home kitchens there. The infamous “Marmite Spaghetti” is based on the Italian equivalent to using Avecrem where pasta is tossed in butter and chicken stock powder https://www.nigella.com/recipes/spaghetti-with-marmite
Nothing quite like Marmite though.

Mr. Rogers? Mr. Rogers likes PBS.
Do you mean "Uncle Roger," the character played by Nigel Ng? I'm already tired of him.

https://cimg0.ibsrv.net/gimg/www.fly...47866297a0.jpg
Japanese curry with brisket and baked beans.


For Thanksgiving (U.S.), instead of doing a traditional dinner with turkey, my friends and I opted to do a bbq theme instead. I ordered brisket from Texas, while my friend got bbq baked beans and macaroni and cheese from local restaurant. As expected, we had lots of leftover. At the beginning of last week, there were still leftovers to finish. Wanting something new I decided to mix some of the brisket and baked beans with Java Curry blocks. It turned out to be a good combination, with the smokiness of the brisket adding a nice aftertaste. The bbq beans were made from a vinegar-based sauce, the sourness/acidity complemented the spices.

餅の磯辺巻き
 

新年明けましておめでとうございます。
Happy New Year! Hope 2021 will be better than 2020... To make 2021 better, decided to start 2021 in as much as proper Oshogatsu (お正月, New Year) that I can do. It is good to start the year in proper way. :D

Omochi (お餅, Japanese sticky rice cake) is a staple of Oshogatsu (お正月, New Year) cusine, isobemaki (磯辺巻き) is the way I like to have Omochi.

Store bought mochi, not freshly made. First has to cook or grille mochi.

https://cimg5.ibsrv.net/gimg/www.fly...17462499bc.jpg

Can use oven toaster, grill, oven, stove top, etc. I used oven toaster at broil, has flip mochi from time to time, cannot just let is sit. Then on to other ingredients.

https://cimg7.ibsrv.net/gimg/www.fly...f385cc1640.jpg

Soy sauce and nori (海苔, sheet of sea weed). Cook/grille mochi till it balloon and pop.

https://cimg8.ibsrv.net/gimg/www.fly...eadb405507.jpg

Mochi is now very hot, careful in handeling. Soak cooked hot mochi with soy sauce.

https://cimg2.ibsrv.net/gimg/www.fly...c608ed8d2e.jpg

Cut nori into the width of mochi, and wrap mochi with nori.

https://cimg3.ibsrv.net/gimg/www.fly...d164d510ea.jpg

To finish up cook/grille short a minuite or so. Have Isobemaki when it is still hot.

https://cimg6.ibsrv.net/gimg/www.fly...dec0e1252a.jpg

This is the way I like mochi. :)