Japan- going to a hibachi grill

Hello guys! Sorry for the long reply I was in Florida for a week! So guys today I visited a Japanese hibachi grill called east Tokyo. The cool thing about Japanese cooking is that they use a giant grill called a hibatchi that reach temperatures to the extreme. Try start off buy giving you a salad with great dressing a a clear water soup. Clear water soup is ment to be a welcoming dish to start off to the feast your about to have. It's also what it sounds like its clear water mixed with at least 3 seasoning such as dried mushrooms, chives, and lemon. The grill starts off with a talented chef starting a controlled fire to wow the audience. He than show off his skills of throwing and catching his spatulas and knife. You will get to watch all your meals be made and about half way through he will do a trick where you will have to try to catch a piece of cucumber he throws at you with his spatula.Today was the first time In my life I caught it perfectly on the first time. The chef also did another trick where he aims at your mouth with a sake bottle (sake is a rice based Japanese wine) and i got such a mouth full of it I coulda been pulled over for driving drunk. I did also get to try edamame whitch is a preparation of soy bean pods with just a bit of salt on them. My main meal was chicken and lobster with some shrimp and pepper on a sekwer stick. Everything was well seasoned with sake and soy sauce. Dessert ended on a sweet note but as you in Japan they don't have desserts they usally end the meal with fruit. My dessert was mochi filled with red bean ice cream. Mochi is like a soy dough and you roll it out an wrap cold ice cream in it. Red bean ice cream really has a flavor of its own but it's like the perfect amount of a natural sweetness. Through out the meal I had green tea since I wanted to get the most of eating the Japanese way and my mom used a fork -_- ( hello use chop sticks). So go on out to your nearest local hibatchi grill and experience the beautiful art of Japan's savory cusine.

Happy Easter to my readers! :D

Happy Easter and I hope you all made a great dinner! I made some Passover recipes like cherry soup and eggplant salad. Since Israel has dietary laws they make things kosher and these recipes were flour free so the guest that joined us for Easter was able to enjoy very flavorful dishes despite his gluten allergies. The other food I made was from France there was stuffed mushrooms, queen of Sheba cake. The main course was a nice Easter ham with madeira wine sauce (from bon appetit magazine on the nook). desserts were mostly made of lemon because it's the in dessert for easter dude to the fact it's very light and not heavy after a filling meal. I made lemon fudge, lemon strawberry bavarian cream, and lemon mascarpone cheesecake (recipes from celebrate magazine on the nook). enjoy readers!

Cheeses of the world: France

Well before Easter I was at shop rite looking for cheeses and I happened to meet this cute girl who was giving out samples of cheese. One was age Gouda (will talk about in another post) and the other was a black truffle brie. It was a very creamy cheese that was almost sweet. It's a French cheese that has a rind (hard out side) and the funny thing was my grand ma would do a baked pastry that had brie in it and it would make every one gag as it tasted like we were eating a fossilized sock. It turned out that we were suppose to rid the cheese (cut off the hard out side of the cheese). On the other hand thesis type of brie has pieces of black truffles in them, a rare mushroom that grows under ground and they use pigs to locate them. Certain types of truffles are very expensive and as a fun fact fresh truffles smell like a combination of old sweaty shoes and that musty big like smell of a pool locker room.