| Upcoming Classes |
Sushi at Sur La Table
Classes Monthly
Feb. 8
Mar. 9
Apr. 13
MenuSushi RiceCalifornia RollSpicy Tuna RollVegetarian RollsHand Rolls
Click here to register!
Cooking Basics series at Bella Kitchen Essentials in Gig Harbor
Jan 26: Roasting, Braising, Salad Dressings, and Emulsions
Feb 2: Sauteing, Frying, Using Grains, and Menu Planning
Feb 9: Sauces and Stock Making
Feb 16: Seafood, Using Beans, and Curries
Feb 23: Desserts and Finishes
Sign up for one class or for the whole series.
More details and menus can be found on Bella's calendar.
Registration: Call Bella at 253-514-6924.
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Sushi Kits and DVDs
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NuCulinary produces
Step-by-Step DVDs so you can make delicious, authentic sushi at home
Available online
or in these stores:
Kinokuniya Seattle
Mutual Fish
Bellevue Uwajimaya
Renton Uwajimaya
Bella Kitchen Essentials
And we do kits! All the tools and ingredients for creating sushi bar quality sushi in your own kitchen
Have you enjoyed one of my DVDs or kits in the past? Let me know! Post your review here. |
Asian Ingredients
on the Go! |
iPhone app!
A screen shot from Asian Ingredients 101
Have you wandered around an Asian market aimlessly searching for an ingredient you can't even pronounce?
Fret no more! Asian Ingredients 101 is a comprehensive guide to East Asian, Southeast Asian and South Asian ingredients at your fingertips.
This app for your iPhone will help you to identify hundreds of ingredients ranging from spices to herbs to sauces using color photographs as well as their common names in different languages.
It also tells you where to find the ingredients at the market (i.e. frozen or dried goods section) and offers little tidbits on selection and preparation.
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Greetings!
When it comes to New Year's resolutions, I try not to take all the media yakking too seriously. My goals are way too important to me to only check in on them once a year just because the TV said to. So in January, what I like to is review the year gone by and take note of everything that was working for me and celebrate it.
With the goal of better health, and fewer creaking bones, Wayne and I started doing Bikram yoga together. (That's the kind of yoga done in superheated rooms.) It's tough stuff! I must drink a gallon of water on our yoga days to prepare, otherwise I just can't cope in class. But afterward I feel stronger, I feel everything's in alignment, and I get the best night's sleep! This is definitly something we'll continue into the new year.
Cruise to Alaska with me! Yes I am actually going and you can go too. See our introductory "free" health call below for some fun things we will be doing on the cruise and "meet" my collaborators of health, nutritionist David Meinz and exercise expert Dr. Jason Karp. Hope to "see" you on the call tomorrow!
Building Community through Cuisine,
Naomi
Naomi Kakiuchi, RD, CD, CCP
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Make 2011 Your Healthiest Year Ever! | | |
 NuCulinary and personal health expert David Meinz are teaming up for a FREE event!
Join me tommorrow, Wednesday, January 26, 8pm for an exclusive 1-hour teleseminar, specially designed to address concerns about energy, health, diet, and fitness. For those of you who are just hearing about David Meinz, he's a widely regarded nutritionist who speaks internationally on the topic of health and longevity. David is an engaging guy, and very energetic when you meet him. His message comes across with plenty of humor, making his insights memorable and easy to grasp and apply. I'm so excited to be working with him! David's newest teleseminar is dedicated to showing how what you eat and when you eat it affects the daily energy you'd like to have. Since eating right is essential to your energy levels I'll be bringing recipes for delicious, healthy meals that you and your family will love. We'll also have exercise physiologist Jason Karp, PhD. on hand, who will give his expert strategies on fitting exercise into your life and getting the most out of it - no matter what your level of fitness is right now. PLUS, WE'LL BE JOINED BY A SECRET, SPECIAL GUEST! Who is it? You'll have to be there on January 26th, 8pm to find out! The best part is, our teleseminar is FREE! Click here to register. You'll receive a confirmation within 24 hours. But don't delay. Space is limited, so reserve your spot now! |
| Breakfast at the Japanese Table | | |
What's a traditional breakfast in Japan?
The first thing Americans will notice about a Japanese breakfast is the lack of sweetness. Instead, savory and salty flavors are dominant. A cup of miso soup is very traditional, usually with the additions of tofu, wakame, and green onion. Along with it you would have a bowl of rice, and a piece of broiled fish. There's also vegetables, such as lettuce and tomato with a sesame dressing, and pickles like radish, cucumber, and eggplant. Often slices of kamaboko, a bit like fish sausage, is part of the meal too. Green tea is the usual morning drink.
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Natto. |
Natto (ferment ed soybeans) with rice is another typical
breakfast. If you ever have the chance to try it, you should. Its extremely strong flavor is matched by its healthful probiotic qualities. Rice is also cooked simply, like hot cereal, for breakfast. Called Okyau, a lot of times a little meat or veggies is added for flavor.
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Okayu with an umeboshi |
Finally,having an umeboshi, (a pickled, dried and salted plum) is considered a healthy way to start the day. Like the saying that an apple a day keep the doctor away.
These days it's not possible to prepare such a complicated meal every morning when time is tight. Many Japanese people will make a meal out of just a couple items from the traditional menu. Toast and eggs is also popular. But the tradtional breakfast isn't forgotten. It's still what's served at
In the U.S. too, we are always looking for ways to have our breakfast on the move. I encourage you to try to once in awhile to make time to sit down and eat, you'll be able to enjoy your food and have a moment of peace as you begin your day. But if you can't manage that, don't let it stop you from having some healthful miso soup for breakfast - you could put it in your travel mug and slurp away!
If you've taken one of my Art of Sushi classes then you've learned how to make miso soup by making the kombu dashi (fish and seaweed stock) from scratch. One short-cut is to buy a dashi miso (that is miso with the dashi added) find it in the refrigerated section of Uwajimaya. JUst add hot water to the miso and you have miso soup. I like it better than the dry packaged soup mixes. |
Community Calendar
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FREE Book Talk: The Just Bento Cookbook: Everyday Lunches to Go by Makiko Itoh
Saturday, January 27, 7- 8pmThird Place Books
17171 Bothell Way NE, Lake Forest Park
Saturday, January 29, 1 - 3pmKinokuniya Books at Uwajimaya
525 S.Weller Street, Seattle
Makiko Itoh writes entertaining and mouth-watering blogs about Japanese
food and culture at: JustBento.com and JustHungry.com. She'll be in Seattle this month to promote her new book on healthy, practical, and super-cute bento recipes.
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| Food Tours for 2011 |
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Join Robert and Morrison in 2011
Cookbook author Robert Carmack, and textile designer Morrison Polkinghorne, steer you off the beaten path to discover Southeast Asia's culture through its foods.
Food market tours and cooking classes introduce you to a delicious world of new flavors. Add great meals, terrific hotels, and you have a winning recipe.
- Yunnan, Southeast China - Trips in February and March
- Isan, Northeast Thailand - Trips in June
- Burma/Myanmar - November
More information at www.asianfoodtours.com
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