Tag Archives: cooking

Feel New York in Tokyo

2016_02_14_NY and Tokyo

It’s been awhile since I updated the blog last time, since for the last two weeks, I was back in Japan (@Tokyo for my job and @Osaka for  a bit of vacation).

I am not familiar with Tokyo, and over there, I felt so much about the capital of Japan, as well as New York, one of the most dynamic cities in the world!
Continue reading

Those who work efficiently

Those who work efficiently know “what to do and what not to do”.

First, regarding “what to do”, we nowadays we have many choices.
Although it is sometimes fun to make a choice, don’t you often think that “I wish there was no choice to make”? I usually do.
For example, a high school I went to didn’t have a school uniform; therefore, I had to pick up cloths every day. At work, several small tasks often make me irritated because I have to choose which one to work on first, although the order doesn’t matter in most of the time.

How about ice cream shop which has too many flavors?
I came across an interesting blog post “Don’t Do It Now, Do It Right Now” written by Ari Meisel, who addresses the beauty of being more productive.
Basically he is saying that every time we make a choice in daily life, it is tiring and time consuming and that energy should be used for really important thing. Therefore it is necessary to make an environment deliberately in that you don’t have to make a lot of choices. In other words, by making a routine of doing something unconsciously, you consciously do something important effectively.

The key is how you set yourself in that situation. Ari says the keys are processes, tools, and pathways in place so we know which one to activate without having to make a decision. For example, he introduces banking app which allows depositing checks from anywhere. Or he says deciding one’s favorite brand of cereal for breakfast or toothpaste gives you that energy back so you can use it for more important things. Overall, I think it totally makes sense and it depends on one’s life style, discipline and creativity!!

This also reminded me of my kitchen experience in that I learned what it’s like to work effectively. My boss used to say “Listen, great chef does not only cook well but also wash dishes and pans immediately.” Thanks to him, without any thinking I wash my pan and cooking tools at home even before eating, so that I don’t have to see the piled up things in the sink after the meal. From this learning, I started putting my running wears right next to the bed so that when I wake up, I just put them on and go for the 20 min run every day. I think I can build more routines to use time and energy more effectively.

Also, knowing “what not to do” is equally important.

In this case, I would like to introduce a book
“Power of Less” by Leo Babauta.
Thanks to this book, which mainly tells to focus on the most important things, I stopped checking Facebook and e-mail frequently.  

Those who work productively and efficiently know what to do and what not to do. My next goal is to limit checking private e-mail to 3 times a day (what not to do) and trying to make a routine to respond as soon as I see e-mail (what to do).

Related link:
Don’t do it now, do it right now
The power of less

Secret of Dip


What’s the difference between good dip and bad dip?

Have you ever made dip?
It goes well with chips, bread and so on.

There are all the ingredients, but something is different.
Yes, what makes it good dip is a secret thing.

When I was a chef, I became in charge of dip for course menu for 1 year. After many trials and errors, I realized one secret.
What is the secret?


What? just a salt? You may think. Even if the dip per se has a taste, when you eat with bread or chips, which normally have little taste, the taste of dip will desappear. Therefore, the dip must be pretty salty.

Dips can hardly become a main role.
Then, why not trying to become a great supporting role??

As mentioned the last time, I will introduce how to make guacamole. I made it at a restaurant and home parties, some said
” I want to eat that Guacamole again.”
The ingredients for today’s Guacamole (it may change) are as follows

・Lemon(or lime)

Garlic? You may think. But if you use one technique, that will turn so tasty.
The technique is,,,,
to boil.

[How to make boiled garlic]
1. Put garlic and cold water into a pot
2. Turn on the stove, throw the water away
3. Repeat 1 & 2 three times.
Then bad smell of garlic will desappear and only the good taste will be left.
This technique can be used not only for Guacamole but also for salad dressing.
Then cut the ingredients and mix them up.

It goes well with beer.

Dips can hardly become a main role.
Then, why not trying to become a great supporting role??
Don’t forget the salt level.

Trap of Diet

“Can I have diet coke?”

This choice always satisfied me because I thought at least I cared my diet.
Today’s theme is food and nutrition.

“Hungry for change”, a documentary film on nutrition, made me think that maybe I can enjoy healthy food without sacrificing my desire to eat.

According to this movie, we are eaten by by modern diet mechanism.
Most of us know that eating healthy is very important. But we don’t do it because we are trapped in the mechanism.

In summary, the problems of modern diet are in:
(1)Sugar ( average person in the U.S. has 22 tea spoons of sugar a day)
(2)Fat-free products or diet soda (It contains chemicals which induce you to eat more)
(3)Man-made products (breads and other chemical in foods)

(1)Eat less man-made food because they shrink your cells and cells don’t get full. Therefore they want more unconsciously.
(2)Eat more farm-based food.
(3)Clean your body by detoxification (eating green salads and juicing are good ways to start)
Trailer of “Hungry for Change”

If you can eat good food, the food will say “now you are on board, let us shine you”
Side effects of cleaning are reducing weight, shine eyes, and cleaning skin!

I started juicing! Let’s see how it works!

All you have to do is put ingredients in a mixer!!

It’s so sweet and delicious without sugar!

It seems that cilantro and avocado can also clean your body. Therefore, I will introduce how to make guacamole in the next blog.


Renovation of the history

The chef work has finished today. 

For the last 3 years, I did all my best starting from learning how to grab a knife to developing my own small dishes of course through many people’s help. The more I learned, the more I realized the depth of culinary art. It is my another dream to have a small restaurant when I retire so that I will improve my skills and develop more dishes at home.

My next career goal is educational development in developing countries. Actually, it was the kitchen experience which inspired me to go for the path.

I’ll do what I want anyway. Because I’m alive and my life is given.

Life is short so it is really fortunate to have something what I want. I just need to go for it.

Keep runnnig.


Thanksgiving day

November 3rd Thursday!

Thaks giviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiing

My friend invited me to his house party.

But i got there earlier than other people to do the prep
[What am I doing on my day off??] I asked myself but anyway I like making something so no problem!!

The origin of Thanksgiving…….there are several opnions,,,,but I personaly enjoy celebrate anything ,,,so OK!!

Of course never forget sprits of exploration of the history!

While my friend were making turkey and so on,
I made three dishes,
≪NY salada≫

≪Chinese NY pasta≫

≪NY pumpkin pie≫

I just made up the names.