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forgot I had some pictures from my last food binge in Asia. --pictures of food from people who can make food much better than I-- http://i.imgur.com/2R4Z3LEl.jpg http://i.imgur.com/iQtSJiUl.jpg Imahan in Asakusa might be the most delicious beef I've ever had, highly recommend if you ever visit Tokyo...

I have my eye on this coat( http://www.attachment.co.jp/kazuyukikumagai/images/10/15.jpg ) since I missed it last spring, but not really sure if I'm gonna pick it up. Other than that, I'm pretty satisfied with what I have for now. I'll take more detailed pictures later when I'm less sleep deprived..

Forgot to take a picture until it was half gone, but made Shanghai-style stir fried rice cake for the lunar new year

There's rice cake, pork, dried shiitake, enoki and napa cabbage in this one. You can throw in a variety of veggies/mushrooms though.

Made beef bourguignon today but that doesn't really photograph well lol

(clarifying edit: I didn't even bother, was also busy eating )

first time making (chanko) nabe, turned out pretty well. finished product (added beef, meatballs, salmon and chicken later) was gone too fast for me to snap a pic lol http://i.imgur.com/V8mukJBl.jpg made gyudon with the leftover beef the next day http://i.imgur.com/MhzxTJul.jpg

Man I used to knock instagram filters but they're way easier than fixing things in photoshop sometimes. It's fun to be a little dramatic every so often anyway.



devoa, lad, devoa, attachment

fun fact! chanko nabe is basically the kitchen sink version of nabe for sumo wrestlers. high bean energy and calories, but also makes the broth delicious after all the meat is picked out (throw some udon in there afterwards, will blow your mind).

Gyukotsu ramen experiment! Can't get pork bones out where I live, so decided to see what would happen if I used beef. http://i.imgur.com/9jLayhSl.jpg Broth after about 20 hours of boiling. http://i.imgur.com/IeO2G8ul.jpg Didn't really know exactly what kind/ratio of bones would work best, but I thin...

Bought a hunk of pork shoulder earlier and decided to do a chinese version of carnitas late last night. Turned out pretty well actually, honestly can't remember exactly what/how much I put in, but it was some combination of five spice, star anise, korean (?) chilis, ginger, garlic, etc. The usual su...