Snapshots from Hokkaido

Saturday, December 20, 2014 0 No tags Permalink 0

15116151694_a751f362bc_cWords flow most easily when writing about something right after it happens (“it” being a trip, an unforgettable tea or moment). But there’s also something magical in reliving a memory by writing a post. So today, let’s head back to Hokkaido.

In October we flew to Tokyo and took the train south to Kyoto. Fom there we flew north to Hokkaido. Sapporo was our base, and we arrived with an appetite for uni.

15551296140_51b6799fa1_cStraight from the airport, we devoured Hokkaido uni by the tray…

15550674098_26ac5ee43c_c…followed by milk cream soft-serve and a late night snack of gyoza with plenty of beer.

15550926617_d6f5593819_cWe took a day trip to Otaru in search of more uni…

15550243889_cf81a2cb4b_c…including this uni and squid dish at Masazushi. The squid is sliced into super thin noodles…

15550932627_17f42fa592_c…mix with uni and dip into the shoyu/raw egg/sesame sauce. Bliss.

15737660432_07debd54a4_cThere was lots more uni…

15116160694_a4733901c3_c…lots and lots ^-^

15550235709_da4eb76672_c…followed by a break at LeTAO for brûléed custard tarts…

15550235269_45a183cbfc_c…and fluffy steamed cheesecakes.

15734185971_9dabf26c5e_cThen we found soft-serve at Patisserie Kitakaro. How could you say no?

15550920997_2c62b546eb_cFive minutes later we walked past another branch of LeTAO that offered camembert soft-serve. Yes, please.

15116151694_a751f362bc_cAnd ten minutes later we came across a SEVEN layer soft-serve cone. From the top down: grape, matcha, strawberry, melon, milk, lavender, and chocolate. After all those sweets, we craved something savory…

15736109835_8e7e48a9f0_c…like this bowl of uni and ikura over rice. It took just an hour to get back to Sapporo…

15551270260_8b0121b7f9_c…just in time for a nap and dinner. Hokkaido wagyu!

15712387426_7cc118536a_cAnd Hokkaido crab…

15551271020_d4549fe97f_c…and Hokkaido potato! Could it be that everything from Hokkaido is just that much more delicious?

15712386226_be3cbfebea_c (1)We had more Hokkaido crab for breakfast the next day…

15734175221_7f41a12e1d_c…alongside an uni, ikura, crab, and salmon bowl.

15551266930_0254deba10_cAnd then it was off to Plantation Cafe. Here’s what it looks on the outside…

15550908667_7757b49668_c (1)…and the inside.

15551262340_04cb47a8fb_cOrange and chocolate, a full menu of seasonal drinks and…

15736096035_da360f51f6_c…this boozy tiramisu.

15712375716_46916d9951_cAnd an affogato!

15737614502_f55063ec5d_cWe had half a dinner at one restaurant known for Hokkaido corn tempura with matcha salt…

15712358466_75bee6ced5_c…and there’s always room for saba.

15551233430_c694d4ebcf_cPicchu was just a block away…

15550878887_3986e138e5_c…so we stepped in for a dish garlic and anchovy laced-dressing over raw vegetables…

15550878487_4ff211bf9a_c…and then stayed for the uni pasta and champagne. Couldn’t ask for a sweeter evening.

15550186729_4a09be07b2_c (1)For lunch the following day…a Hokkaido specialty of spicy soup curry.

15550443089_6df9ec7a4d_cAnd Nana’s for matcha soft-serve with giant cubes of warabi mochi…

15734138801_a3a1368e45_c…iced hojicha with a scoop of hojicha ice cream…

15737606252_cef641c0df_c…and matcha. Next stop, Taipei!

 

Three Ways | Matcha at Atera

Wednesday, December 10, 2014 0 No tags Permalink 0

14951352111_764e8e4f29_cMaking matcha. Three ways at Atera.

14767859828_a3e6c90f22_cFirst. Hot. Powder…

14767797469_65609d25dc_c…water…

14767794519_828cf66900_c…whisk…

14767792649_6500b8ba21_c…and serve.

14767912627_3415b926e4_cSecond. Iced. Powder…

14767911987_584bcf2018_c…water…

14767792840_2a378a088b_c…and ice. Shaken…

14954121412_8bcb011682_c…and serve. (Super thank you, Jeff!)

14951333741_bea053c275_cThird. My favorite. The pre-shift iced matcha…

14954098662_88b20886a3_c…and more to devour over the course of service. Most brillant ^-^