Brad and I had a rare date night on Sunday. We took advantage of our time alone to say goodbye to the area of Tokyo we have called home for the past 4 years. It was nice to stroll down the side streets lined with shops and restaurants, talking about how our first year seemed like such a long time ago. I think we were both surprised at how at home we ended up feeling in Tokyo. Saying goodbye is and will be difficult, but this was the perfect evening from start to finish. First, we toasted to all the changes coming up with champagne along the Tama River. Then, we went to a local izakaya where we enjoyed some miso crab (um, yum) before heading to the main event: ramen. We finished up with a little cup of gelato (chocolate + cappuccino for me). Then came the food coma.
Needless to say, after all of that rich food I needed to refuel this week with some healthier choices. While on a walk with Callie the dog, I passed the produce vending machine near our apartment and saw the most beautiful carrots. Most of the carrots we find here are huge. I mean, really gigantic. But these were small and sweet-looking with the greens still attached (I love that). So, I put in my 200¥, turned the nob to the compartment where they sat waiting patiently to be purchased, and toted them home.
I decided not to do anything fancy with them. Instead, I washed and peeled them immediately and ate them with some creamy miso dip. The sweet carrots with the salty, umami bite of the miso made a perfect snack.
Between organizing our things for the voyage across the Pacific and being a stay-at-home mom, my head is constantly spinning with endless lists of things that need to get done. Fortunately, making this snack was not complicated or time consuming. It was, however, one of the few things I have actually made in our little kitchen lately. Instead of spending a lot of time making my favorite foods during our last 2 1/2 (what?!?) weeks in Tokyo, we have been focusing on going out as much as possible. When I thought about it, I realized that even in Denver I will be able to make most of the things I do here. But our favorite dumpling place? Nope, not in Denver. Speaking of which…I should probably walk down there for a visit this afternoon…
My last few posts here in Tokyo will hopefully include a lot of photos documenting our last meals in Japan, along with at least one post featuring a strawberry short cake I made yesterday.
Then, on June 12, it’s on to new adventures for the Tokyo Terrace household!
Creamy Miso Dip
Serves 3-4 (makes just over 1/2 cup)
1/2 cup mayo (for a healthier version, try using plain yogurt. The flavor will be slightly different, but still tasty!)
3 tablespoons miso paste (I used red miso, but white works as well)
Mix mayo and miso together. Serve immediately or store in the refrigerator until ready to use.