We arrived back in Honolulu on Tuesday – it’s now Friday and we are finally starting to get things unpacked and the cupboards here restocked for our short winter break from Japan. Here’s a shot from our balcony in Hawaii Kai (about 20 minutes east of Waikiki)
The time difference from Tokyo is only 19 hours or 5 if you like simple math like I do. When it’s 9 AM in Tokyo it is 2 PM the day before in Honolulu so jet-lag for us is not that bad and usually involves fading around dinner time in Honolulu to feeling perky and wide away around 11PM which means late night web surfing for me followed by a lot of self talk about going to sleep as my head lays on the pillow.
The flight back from Tokyo was the shortest yet, only 5 hours and fifty minutes. Prior to boarding we took full advantage of the Sakura Executive Lounge at Narita International Airport. A couple of bloody marys’ for me and a few glasses of red wine for the hubby with some arare followed by a great buffet made for a relaxing start to the flight and some sleep on the plane.
Our Japan travels this summer left us with some great food memories and the wanna-be chef in me is looking forward to making an attempt to recreate some of the great dishes that we had.
Ippudo Ramen is a great restaurant that has a number of locations in Japan (and one in New York) that serves the best ramen that I have ever tasted! I’m not kidding and I’m not exaggerating – we made a point to go there at least once a week and enjoyed it every time we went. Here is the English Menu:
By the end of the summer we considered ourselves experts and would order the set lunch that included ramen, five bite-sized gyoza and rice. I would order the Shiromaru Mote-aji and the hubby would have the Cadillac of ramens with the Kiwami Shin-aji. While were were waitingfor our tasty ramen we would enjoy nibbling on the free salads that included a spicy bean sprout that we couldn’t get enough of. I’ve never been a fan of sprouts but this was good!
My goal is to recreate the fabulous pork broth this winter and make my own spicy bean sprouts (this linked recipe looks close but I have yet to test it).
In the Sakura Lounge at Narita the hubby had curry rice and I had a cold sesame udon that was delicate and refreshing. It would make a great light snack or summer lunch and was served in a miso bowl and consisted of cold seaweed udon noodles that were sprinkled with chives and sesame seeds and topped off with a small portion of a light sesame sauce or dressing.
I am looking forward to re-creating at home but the sauce may present a bit of a challenge.
Besides cooking (there is some homemade sausage and pepper tomato sauce in the slow cooker as I write) I am looking forward to sharing some of our Japan photos and stories with friends and family before we head back to Tokyo in late January.
It’s great to be home! We’re off to the Farmer’s Market at Kapiolani Community College bright and early tomorrow – one of the few things that I missed when I was in Japan.