Sunday, Bloody Funday: Bloody Geisha

Look; if you see me on a Sunday afternoon, it is safe to assume that I’m drunk. Why? Because of this Bloody Geisha. This Sake Bloody Mary is the perfect drink to accompany your eggs benedict or any other brunch gems.

Let me just blow your mind by saying: bacon.bits.rim.  YES!- Why has this not been instituted elsewhere? I refuse to live in a world where bacon bit rims aren’t a part of daily life.  So if you need a twist to your Sunday brunch, follow my lead. Also, just in case you were wondering, those are blue cheese-stuffed olives and deep-fried jalapenos casually sitting next to BACON. Lets get jiggy.


 Bloody Geisha

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Endless Poptails: Lychee Sakitini


We might be breaking some sake sipping code here by freezing it. But, you’ve come with us this far into the series, why not continue down the rabbit hole where fantasies of Poptails freeze to reality.

This week we are getting cool and cozy with sake, some Lychees, a little bit of honeydew (to give the poptails more body for the sake to soak into) and a few raspberries for a garnishing finish. Wait a few hours and the pay off is there on stick. Enjoy!

Lychee Saketini Poptail


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The Evolution of the Reusable Tote

whole foods six pack beer bag

It’s comparing presents time. 80P and I just got back from our long winter break, bringing back to the apartment new jackets (him), cardigans (me, although I really wish he would cave to that trend!) Converse sneakers (him), over-the-knee boots (me), and for both of us, a  Blu-Ray player (thanks 80P’s parents!)

As we took a couple hours to put everything away, I noticed a most adorable Whole Foods reusable tote bag. 80P’s mom filled it with gifts of sake. But it was no ordinary tote – there are interior dividers, morphing the bag into a reusable 6-pack container.

In fact, could there be more totes going on right now? DC charges per use of plastic bag (and gives the proceeds to the Anacostia River Protection Fund) so you will see plenty of shoppers lugging totes around to not only the farmers’ markets, but to grocery stores as well. But I’ve yet to see a clever upgrade of the tote. And as the girlfriend of a boy that is always bring a mixed-beer pack to friends’ houses, I’m excited by this development.

And while claims exist about reusable totes’ unsanitary qualities, this must be better for our lives than all that darn plastic.

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Sushi Takes Over the World

_MG_7334 big tyger

Why does sushi only come from Asia? Cultures all across the globe each developed their own varieties of noodles, sandwiches, sausages and stews. But only people in one corner of the world ever thought to roll all of their ingredients into one beautiful bite-sized piece. Until now. At Miya’s Sushi in New Haven, Connecticut, chef Bun Lai explores what the world might taste like if everyone made sushi.

Bun took over the kitchen at Miya’s a few years ago from his mother, who had already built a loyal local following for her traditional Japanese sushi rolls. But instead of sticking with the formula, he transformed Miya’s into what is almost certainly America’s most inventive sushi restaurant. He eschews traditional, overfished sushi ingredients like bluefin tuna, red snapper and unagi, instead focusing on sustainable species like bonito tuna and catfish, and incorporates them into a wide variety of inventive rolls listed on a magazine-sized menu that comes complete with historical footnotes and detailed eating instructions.

In the roll pictured above, Bun explores what it might have been like if sushi came from, say, north Africa. The roll encompasses ingredients found in Ethiopia: a tempura of rare tuna, goat cheese, flying fish caviar, apricots, avocado, pickled radish and a Berbere spice mix, all wrapped in a thin, housemade teff grain flatbread. Biting into it is like playing mindgames with your tongue — it has the texture and proportions of sushi exactly right, but with ingredients that just aren’t supposed to be there. If you can get past that, it also happens to be delicious.

And what would sushi taste like if it came from Guadalajara or Georgia? Keep reading…

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If Women Ruled the Kitchen


I don’t know why Eve was blamed for the sins of the world. I don’t know why Mary couldn’t fuck to create her own son. And I don’t know why the Japanese wouldn’t allow women to brew sake.

I do know, however, that when a woman is granted permission to make sake it can taste light and sweet and refreshing.

Thank you Zentan, for inviting me to dinner and showing off the Ichishima Family (circa 1790) sake, Karen “Coy.”

photo credit: Niigata Sake Selections

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Chicken in the Raw

OhMyGod – Guess What?!?!


80P and I are going to Japan and South Korea!

We’re doing a week in/around Tokyo and a week in/around Seoul. We’re looking for travel suggestions, especially where to eat. We’re also interested in taking an over-night trip from both cities. I would like to know where I can buy an entire new wardrobe and 80 would like to know where he can drink sake while I clothes shop.

Last night I went to a press dinner at Kushi, a Japanese style sushi, raw bar and grill. The owners there are really nice and knowledgeable about Japan and I tried to learn as much as possible so I don’t look like a total asshole when I’m in Asia. Oh and the food is kick-ass, especially the crispy duck thigh, the heritage breed chicken wing, the miso marinated fish and pretty much any of the sashimi.

Things I’ve Learned Pre-Japan

Patrons are given a warm, damp cloth at the beginning of meal to cleanse their hands and then use as napkin.

Robata is a grill.

Never drink sake with a rice dish. Sake is made from rice so it’d be a double starch. Imagine adding potatoes to pasta. However, sushi is fine to drink with sake, the rule is more geared to a bowl of rice.

Shoji is like vodka. If I remembered that correctly.  An anti-hangover drink combines ukon, a turmeric tea, mixed with shoji.

Chicken is eaten raw in Japan. Chicken can be served sashimi style and eaten with wasbi and soy, like fish.

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