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Jjapaguri/Ram-Dom

Jjapaguri/Ram-Dom

The Covid-19 situation on Long Island has gotten to the point where my husband is now working from home, and my daughter’s school is closed for the next week. We also closed down the dojo for the next two weeks to give our medical infrastructure …

DIY Mini Shampoo Bars For Guests

DIY Mini Shampoo Bars For Guests

My DIY’s are often hit or miss, and I had thought for sure that my mini activated charcoal shampoo bar with tea tree oil was going to be a miss… and it was, until I tried one last thing. Turns out a lot of melt …

Special Negi Miso Sauce for Tamago Gohan

Special Negi Miso Sauce for Tamago Gohan

There are a few negi miso recipes out there, including a really simple one I use in my yellowtail collar (Hamachi Kama) recipe and shortrib donburi recipe, using just miso and chopped negi scallions. It retains the bite of the scallions since it uses raw spring onions. With ramps, wild onions, and wild garlic now popping out for spring, what better way than to celebrate?

It also comes in more complicated, cooked forms, with distinct flavor profiles depending on how you make it, and can be used for different applications. This one I also really love as a topping for things you eat with rice, and it goes divine in place of soy sauce for Tamago Gohan (Japanese raw egg and rice.) It is delicious with other toppings too, and having a simple jar of this makes a quick breakfast or lunch a breeze in my house.

Mine includes a few more ingredients than the others you can find around, but I also provided a way to make it with a more traditional flavor. It is somewhat similar to my okra miso recipe. It will keep for 2 weeks in the fridge.

A couple shakes of Togarashi pepper powder and I’m in heaven!

Ingredients for Negi Miso Sauce

  • 1/2 cup minced scallions or leeks
  • 4 cloves garlic, minced (omit for more traditional flavor)
  • 1 tablespoon sesame oil (replace with 2 tablespoons vegetable oil for more traditional flavor)
  • 1 tablespoon butter (omit for more traditional flavor)
  • 1 tablespoon sugar
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 2 heaping tablespoons white or red miso
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  1. In a saucepan, add sesame oil and butter. Sauté scallions and garlic in the sesame oil and butter mixture on medium heat until just starting to caramelize. About 6 – 7 minutes. Careful not to burn.
  2. Combine sugar, miso, soy sauce, sake, water, and mirin into the pot. Mix well and cook until alcohol has burned off.
  3. Serve with hot rice and a raw egg, optionally with a couple of shakes of Togarashi pepper powder. You can also use it as a sauce for Japanese barbecue meats.
Dry Salted Duck Eggs

Dry Salted Duck Eggs

I’ve been meaning to get this recipe up but it kept slipping my mind. I wasn’t able to taste test it until a month and a half after making it. Salted duck eggs are a traditional Chinese dish that preserves the eggs in a salt …

Roasted Radishes With Truffled Butter

Roasted Radishes With Truffled Butter

Now that my Misfit Market subscription allows me to customize my box, it makes it so much easier to plan the meals I’m going to make. One of my favorite dish (or snack—I’m not opposed to eating a big ol’ bowl of this by itself) …

Working Towards Zero Waste

Working Towards Zero Waste

This post has been a long time coming, but it still took me a while because I have been trying, sometimes succeeding, sometimes failing, at figuring out how to reduce waste, as well as plastic, in my life.

First, whoever says it’s easy to make the transition clearly has no idea how much plastic is basically in almost everything. So I’m not beating myself up about the parts where I can’t really escape it. I once saw a quote that stayed with me: We don’t need 100 people to do zero waste perfectly, we need 100 million people to do it imperfectly. So this is something I try to live by.

Most of my reasoning for using these brands actually has to do with the frugality and space saving mechanism of them, and they also need to provide something that makes the change easier in terms of utility, instead of more difficult, and be more environmentally friendly. I like spending less money, I like doing less work, I like less clutter, I like using less plastic, these provide the best of those worlds. I am also a bit of a prepper, so I need things to last as long in storage as possible.

Anyway, I’m just here to introduce a few items that, after having used them for a while, I think makes more sense both financially and environmentally, and is even better in terms of utility for me. Your mileage may vary.

Note: NONE of these brands/products were in any way sponsored. I sometimes get collab requests but I don’t like it unless I believe in the product otherwise they risk getting a bad review. These are my own personal collection of items.

  1. Misfit Market. Any of the “ugly produce” subscriptions are great for me during the winter when nothing in my garden is producing. I usually start the subscription in November and end it in April-May when my foodscape starts going. I don’t have to go to the grocery and get a whole variety of produce for a much lower cost. You can read my more in depth review of it when I first started getting it here. Some things have changed since then, for the better. You can now choose what you want in your box, so no more surprises. They use biodegradeable produce bags for the loose items. The packaging material inside is all recycled paper products. Two things that would be even better—I don’t need the ice packs nor want them since they’re wrapped in plastic… I’m wondering if they would eventually have some way to recycle them by collecting them back. And I don’t see why they can’t move to paper tape rather than the usual plastic tape.
  2. Shampoo and Conditioner Bars. I am SO glad I found these. I really hate clutter and shampoo and conditioner bottles seriously take up space. These bars sit in a little (unfortunately what looks like polyester) bags that lather up like crazy and honestly leaves my hair feeling just as clean as regular shampoo. They last much longer as well, and come in paper packaging which I am happy about. Less waste, less space, same cleaning quality. What’s not to love? The learning curve was easy. I would probably appreciate it even more of the bags they use for lathering was cotton but oh well. I use the brand VERT because I like the scents they offer, but there are others around too.
  3. Menstrual cup. This actually wasn’t fueled by a zero waste desire, this was actually fueled by a frugal mindset of buy it once and never again. I’ve been using mine for over 5 years now and I LOVE it. I still need to purchase liners (which I’ll get to in a second) since sometimes if it’s full, it does leak a little. But honestly I sometimes forget I even have my period. They’re made of flexible medical grade silicone and you empty it out a few times a day. They’re great because it’s like a tampon in terms of physical activity (in case you don’t know, I do the martial art of Aikido which can be physically intensive.) It’s also reduced my period length from 7 days to just 3, which is said to sometimes happen. The only issue I don’t like about it is that it is still made from silicone which is a type of plastic. However, the amount of money I saved and the amount of waste I have reduced, along with how easy it is to use, has made it a winner in my eyes. Many of my girlfriends who bought also love it, but mainly because it saves them the headache of buying and refilling pads. I have several brands, Diva and Daisy.
  4. Organic, biodegradable panty liners. As I said before, I still do use liners as a just in case for accidental leaking from the cup. There are a few brands out there that are plastic free and even though they’re slightly more expensive, I buy it because the money I’m saving by using a cup can go into making sure the feminine products I use will eventually break down. Okay, I KNOW people say due to the way landfills are set up, most things don’t break down anyway—even biodegradable items. However, nothing is forever and eventually it will, however slowly, and if I can make sure there are things that will break down faster, I will. I’m using Oi brand, since they come individually wrapped in bioplastic (the same kind the compostable garbage bags and grocery bags.)
  5. Compostable garbage bags. These are… made from… plants? They break down with heat and humidity. I use Unni brand. Yes, they are more expensive than plastic bags. But they don’t seem to rip as easy and are good to line my kitchen compost bin with (as well as my regular garbage bins.) They come in recycled biodegradeable cardboard boxes too.
  6. Stainless steel straws. Honestly, I don’t usually use straws but I have them as a just in case. Not much to say about them except straw use is supposed to be better for your teeth. These are stainless steel so one set will last you forever. They come with little brushes…. wish the brushes were either fully steel or like some other environmentally friendly bristles, but they look to be plastic bristles. Eventually…
  7. Blueland cleaning tabs. I just placed an order for these (only the refill tabs) which I’m really excited for. Mainly because this means less space (space is really what prevents me from buying things in bulk and hereby saving money), one tab creates one whole bottle of cleaning solution (they have it for glass and windows, multipurpose, hand soap, and bathroom.) They claim it’s organic, non toxic, biodegradable, GMO free, and vegan—none of which I have any understanding of but hey, all the better. What I do have an understanding of is that they will take HELLA less space so I don’t need to go to the store as much since the tabs are itty bitty, NO plastic bottles to throw out (they do sell their own reusable containers but I think I’m going to stick with glass and a rag, instead of a spray bottle), cheaper, and are packaged in compostable packaging.

Things I haven’t tried but are on my list:

  1. Mascara/eyeliner cake. I’ve been seeing reviews for them and will get it once my current mascara runs out. Just add water! Lasts longer too and since it’s dry to begin with, doesn’t “dry out.”
  2. Toothpaste tabs/powder. My issue is that to date there is no version with fluoride. The moment someone makes one with fluoride, you can count me in! (Fluoride helps prevent cavities.)
Filet Américain (Belgian Steak Tartare)

Filet Américain (Belgian Steak Tartare)

A friend of mine is Belgian and a couple of days ago our topic of conversation shifted to Belgian cuisine—and all I really know if it, despite my love for food, is that it’s kind of French. So I went digging. Of course, luck would …

Hot Sauce Galore: Southern Chinese Style and Roasted Garlic Poblano Lime

Hot Sauce Galore: Southern Chinese Style and Roasted Garlic Poblano Lime

My hot peppers are in full swing which means I’ve collected quite a bit of them. While I’ve been giving them away to friends and family, I’ve also been dreaming of making hot sauce for those cold winter months to come. I came up with …

Blowfish Nanbanzuke

Blowfish Nanbanzuke

I had been craving ganjang gejang (Korean marinated raw crabs) and I could not, for the life of me, get my hands on ANY. I went to four of my local fishmongers and none of them had them, went to the Asian supermarket, none were there either. Supposedly the prices for them right now are too high for the markets to stock them, so they don’t.

Annoyed, I decided to go down to the docks with the kids and my husband to catch some instead. Last year the blue claws had been bountiful, and while they may end up being mostly male, they would still satisfy my craving for those delectable morsels.

Instead, turns out the blowfish are in town (video of the ones we caught today at the docks a few minutes from our house.) North American blowfish in the Long Island region are not poisonous the way Japanese Fugu are. However, because they’re here and they harass crustaceans, this meant that there were no crabs to be found. Instead, we pulled them up one by one on salted clams until we had more than two dozen (there is no bag or size limit on these in LI.) A tip, when skinning them, wear gloves. Their sandpaper skin really takes their toll on your hands.

Most of them I fried up to be served Rockefeller style, the way I did oysters the other day. A few I saved for nanbanzuke, which is a Japanese style side dish where fried fish gets steeped in a sweet and sour soy based sauce. It’s simple and delicious and a fine way to eat blowfish or bluefish snappers, serve with a bowl of white rice.

Ingredients

  • 5 – 6 blowfish tails, skinned
  • Corn starch to dredge
  • 4 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 teaspoon sugar
  • 3 tablespoons rice wine vinegar
  • 1 clove of garlic, sliced thin
  • 1 jalapeno pepper, sliced thin
  • 2 – 3 slices lime or lemon
  • 1/4 onion, sliced thin
  • Purple or green shiso, for garnish (optional)
  • Vegetable oil, for frying
  1. Combine the mirin, soy sauce, sake, vinegar, and sugar in a bowl and heat until sugar is dissolved. Add pepper slices, garlic, onion, and lime or lemon slices.
  2. Dredge the fish in corn starch and fry until outside is golden. Pour sauce over it and serve. It tastes even better the next day after it’s had some time to soak in the sauce.
Wild Greens and Bacon Oysters Rockafeller

Wild Greens and Bacon Oysters Rockafeller

This is not for the faint of heart–literally. The amount of butter in this is positively sinful, but once in a while makes for a wonderful treat. I cheat by steaming the oysters for a minute, until their top shells are loose so that I …