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isa's geta

on thrifting jaunts, i'll sometimes stumble upon a perfect treasure. this child-sized geta was such a find. it is simultaneously beautiful and cute (being miniature, that is).

the red velvet straps feature a checkerboard pattern in silver thread embroidery -- and the shape?! the shape just kills me. part of set i gifted to my niece isa.

Uploaded on Jun 15, 2008

8 comments

natto with basil & penne

This is California fusion by way of Japan, by way of Italy -- the ingredients that is. I have been eating natto (fermented soybeans) for several months now. I usually take it over hot rice, sometimes mixed with green onion or an egg. Since the recent heat wave, I've been hooked on eating this cold penne tossed with torn basil, olive oil and a dash of sea salt. Thought I'd try it with natto this time.

The taste was clean and very simple. You must really like natto to enjoy this dish (it is the most prominent flavor). I liked mixing the natto with sea salt and olive oil -- a nice change of pace from the usual mustard, tsuyu or shoyu seasonings. Served in a Mexican pottery bowl purchased at the San Jose flea market, and a bamboo platter found thrifting.

Made of mostly organic ingredients: Japanese natto, Bio Nature whole wheat penne (tastier than I expected), California extra virgin olive oil (bought from bulk aisle at Rainbow Grocery), Hawaiian sea salt, and basil. This is prepared and served at room temperature.

Uploaded on May 17, 2008

7 comments

quiet

Afternoon oolong. It can be sublime -- especially when taken in a favorite cup.

Tampopo/dandelion ceramic crinkled cup and batik-like potholder found thrifting.

Uploaded on May 16, 2008

2 comments

link link texture weave

A circle in circle, in square, in pattern, texture, and color. I made this little crocheted wool bowl during a fit of restlessness. It's simple, and a perfect vessel for tomatoes or an avocado.

Rattan potholder and blue/white woven runner (Japan-made I believe) found thrifting. I used secondhand wool yarn for the bowl.

Uploaded on May 16, 2008

2 comments

miso yaki-nasu

I found some beautiful organic Japanese-variety eggplants at Rainbow Grocery Co-op. Inspired by Tea & Cookies, I made yaki-nasu (grilled eggplant) with miso. Quite delicious! I mixed a bit of sugar with the miso, from the original recipe, but found it a tad too sweet. I'll do this again, but nix the sugar and maybe add some chili instead. I can't tell you how good this was with rice.

I usually like my yaki-nasu prepared by charring the eggplant over the fire, peeling off the blackened skin, then serving it with a squeeze of lemon & shoyu. It was nice to try something new. Served on a bamboo tray and Japanese ceramic dish found thrifting.

Ingredients: Local Japanese-variety eggplant, California Cold Mountain yellow miso, pinch of turbinado sugar, roasted sesame oil and scallions. All organic and mostly local (Bay Area) or Californian.

Uploaded on May 16, 2008

1 note / 7 comments

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caramimi's photostream

isa's geta

natto with basil & penne

quiet

link link texture weave

miso yaki-nasu

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