Archive for February, 2008

28
Feb
08

Happiness is a Nodding Nohohon Zoku 幸せは首を振っている「のほほん族」

nohohon1.jpgnohohon2.jpg

For Valentine’s Day, my lovely Laura gave me something I’ve always wanted – a Nohohon Zoku. Nohohon Zoku (which literally means “carefree clan”) are adorable little round-headed things with contagious smiles and heads that nod gently back and forth, completely void of any worry or stress. My Nohohon Zoku is a pale orange “Carrot Type” from the “Vegetable Seven” line; he sits on my desk at work and I find him pleasantly hypnotic and irresistibly cheerful. He brightens even the gloomiest and most boring of wintry workdays. He’s like a bouncy little rocksteady beat in paperweight form.

In fact, my Nohohon Zoku has been such a positive influence on my daily life that it has inspired a new cartoon. The words in the following strip were copied almost verbatim from text messages I sent to Laura last week, and I rendered the art in the style of America’s most beloved and neurotic cartoonist (besides me.)

He has tiny little New Balances!

26
Feb
08

My Fantasy Beer Dinner 僕の空想の麦酒ディナー

I was just wondering what you folks would think might be the ultimate beer pairing dinner. The wife and I where thinking of talking about one on our pub cast so I thought I would get help from the best beer people in the world

Price is no option so go hog wild
pick a beer and food to go with it

course
1 appitizer
2 soup and/or salad
3 fish/seafood
4 main course meat
5. desert
6 after dinner drink.

Thanks for the help

Taelec, beeradvocate.com
This is a topic that was posted by a fellow Disciple on Beer Advocate earlier today. Spelling mistakes and punctuational inconsistencies notwithstanding, this is one of the most thought-provoking posts I’ve read in the Beer Advocate forums in a while. I spent literally an hour contemplating it at work today.

I took some liberties with the course order, but here is what I ultimately decided on for my ultimate fantasy beer dinner:

  1. Amuse-Bouche/Apertif
    Oil-Cured Moroccan Black Olives, Feta Cheese-Stuffed Manzanilla Olives, and Kalamata Olives
    Beer: New Glarus Enigma
  2. Hors D’oeuvre
    Monkfish Liver with Fresh Wasabi, Grated Ginger, and Ponzu
    Beer: La Fin Du Monde
  3. Soup
    Cream of Leek and Potato Soup with White Truffles, Cave-Aged Emmental, and Fresh Chives
    Beer: Spaten Optimator
  4. Seafood
    Charcoal-Grilled Miyajima Oysters with Yuzu-Green Chili Dressing
    Beer: Stone Smoked Porter or Guinness Extra Stout
  5. Sorbet
    Duchesse de Bourgogne Sorbet with Scandinavian Ginger Snaps
  6. Main Course
    Tea-Smoked Duck with Blackcurrant-Mustard Seed Sauce, Brussels Sprouts and Fennel Sauteed with Onions
    Beer: Trappist Westvleteren 12
  7. Salad
    Baby Spinach, Pomegranate Seeds, and Chevre with Aged Balsamic Vinegar and Sesame Oil Dressing
    Beer: Hitachino Nest White Ale
  8. Cheese
    One-Year Pleasant Ridge Premium Reserve, Shropshire Blue, and Six-Month Manchego with Candied Walnuts, Dried Figs, and Honeycrisp Apples
    Beer: Anchor Old Foghorn
  9. Dessert
    Bananas Foster with Hazelnut Gelato
    Beer: Rogue Shakespeare Stout or Hitachino Nest Espresso Stout
  10. Digestif
    North Coast Old Rasputin X, North Coast Old Stock Brandy Barrel Cellar Reserve, J.W. Lees Sherry Cask Harvest Ale, Stone Ruination, Samuel Adams Utopias, Dogfish Head Fort, or EKU 28

I can’t wait till I’m rich.

Thoughts?

24
Feb
08

RIP Yokohama Curry Museum 横濱カレーミュージアム閉店

I was going to post a new risotto today, but the risotto I made turned out inexplicably bad. I couldn’t even finish it. But hey, one failure out of thirteen original risottos ain’t too shabby!

Anyway, this is old news, but the Yokohama Curry Museum, one of Japan’s original food museum-parks, has closed. The museum offered some of Japan’s finest and most unique curry, and it was a major part of my senior thesis. Here is my obituary, cross-posted on Displaying Japan.

After more than six years serving curry from nationally celebrated restaurants to hungry visitors in a historicized context, the Yokohama Curry Museum has closed. The museum saw approximately 8.7 million visitors and hosted dozens of curry shops from its opening in 2001 until its closure last year.

The Yokohama Curry Museum, or as it was colloquially known, the YCM or karemyū was originally built as part of Namco’s “Nanja Town” entertainment complex in central Yokohama. The Curry Museum’s main attraction was an all-curry food court situated in a two-story recreation of early twentieth-century Yokohama Harbor, including a large, red lighthouse and the hull of a fake ocean liner. A corridor of educational cabinet-style displays, including Japanese curry-related miscellany and blurbs about the history of curry in Japan, could be found along the perimeter of the park’s mezzanine level.

The Yokohama Curry Museum was an example of the immersive eating environments usually called “food theme parks” that sprang up throughout the country following the success of the Shinyokohama Ramen Museum. Food theme parks sometimes place their foods in historical or cultural settings, as in the Curry Museum, but more often the settings are arbitrary or nonsensical, as in the Fukuoka Dessert Forest and Ikebukuro’s Gyoza Stadium. The Curry Museum adhered to the Ramen Museum’s blueprint more closely than most food theme parks, maintaining an important educational element and venerating curry as a modern national tradition connected to a transformative time in recent Japanese history – in this case, the late Meiji and early Taisho eras.

The Yokohama Curry Museum closed along with the rest of Nanja Town on March 31, 2007.

04
Feb
08

NRS12: Barleywine and Gorgonzola Risotto バーレーワインとゴーゴンゾーラリゾット

A strong cheese calls for a strong beer, and vice versa. And in my opinion (what are blogs for?), there is no pairing so consummate and satisfying as barleywine and Stilton. Yes, old Cheddar with an IPA is always a tangy treat, goat cheeses and fruit lambics tend to make very cute couples, and of course, malty brown ales fit Gruyere like a well-tailored three-piece suit. But there’s nothing like barleywine and Stilton. The salty sourness of the cheese pulls out a plush red carpet of sweet fruit and brandy notes in the beer, which returns the favor by making the cheese seem more creamy, mellow, and smooth. The taste feels like your cousin’s really perfect wedding. Or maybe it’s more like when two friends of yours who have been flirting for years finally hook up. Or the best version of “Baby It’s Cold Outside” imaginable (I’m thinking Astrud Gilberto and Lionel Richie). You can almost hear both beer and cheese whisper you complete me from inside your mouth. It’s beautiful.

But I don’t want to oversell it. Just try it for yourself. I recommend the barleywines that Sprecher and Anchor and Nøgne put out, which are more American than British in style, but not murderously bitter and boozy like some American barleywines (Rogue and Sierra Nevada, I’m looking in your direction).

Anyway, I wanted to make a risotto celebrating this pairing… but I couldn’t find any Stilton at Aeon on Sunday. I substituted Gorgonzola and Cheddar, which worked well, and for the beer I chose Daisen G Beer‘s 2006 barleywine, which at almost two years old was quite malty and sweet – perfect for cooking. Also, I meant to use pearl barley in place of some of the rice but I forgot. Oh well. It was still damn tasty.

Barleywine and Gorgonzola Risotto
Continue reading ‘NRS12: Barleywine and Gorgonzola Risotto バーレーワインとゴーゴンゾーラリゾット’




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This site began as an exploration of Japanese food culture inspired by the Japanese word vaikingu, meaning "all-you-can-eat." It continues in its present form as a London-based resource for Danish beer, food, and culture.

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