It’s been fun spending more time in the Twin Cities during my extended visit home. Usually, when Brad and I return to the U.S. during the summer months, we have so little time to do anything outside of seeing as many friends and family members as possible. This can be an especially busy time because we travel between Minnesota and Colorado. Days and weeks fly quickly by and in what seems like an instant we are back on a plane to Tokyo. You may wonder why I feel the need to explore the place where I grew up. Let’s just say that now that I am an adult (gulp) my interests have changed and grown.

Last week, I was able to experience a piece of Minneapolis that I had only heard about through the grapevine. Apparently Minneapolis has gotten caught up in the food truck trend. I have to say that I was surprised when I received this news simply because the weather here makes for a seemingly short season. But as I found out last Thursday, the rumors are true. And it’s a sweet sweet thing for Twin City dwellers.

One food truck in particular, Smack Shack, has been given high praise for their lobster rolls. According to Bon Appétit, their lobster rolls are among the best in the country. Surprising, to say the least, coming from a land-locked state in the center of the U.S. This was something I just had to try for myself before I could believe this lofty claim.

As we reached the city block where the truck could be found on that particular day, the long line made it clear that I was not the only one who had heard about this place. The line moved relatively quickly, which was a relief. Their system worked well: one employee took orders outside the truck while the guys inside worked on putting everything together.

My mom and I both ordered the lobster roll, and my sister ordered the lobster salad with arugula (which was basically the lobster roll minus the bread served on greens). While I waited for my food, I snapped a few photos. A gentleman came up to me and seemed very concerned with whether I had eaten here before or if I was just taking photos. I assured him that I had ordered my food and was very excited to try it for the first time. While showing me what still remained of his lunch, he simply said, “It’s so delicious.” A good sign.

When they called our names, we picked up black cardboard boxes that were heavy with the rolls, kettle chips and a pickle. Yum.

The first bite I took was delicious. The bread was soft on the inside and perfectly buttery and toasted on the outside. The huge pieces of lobster were moist and plentiful. As I ate, I watched each person wait anxiously for their lunch. When their names were called, almost every individual seemed to have the same spirit found in children on Christmas morning. They clearly could not wait to have their first (or second, or third) bite of the famous lobster roll from the Smack Shack in Minneapolis, MN.

It’s a fun place to stop if you’re in the city, so please check them out if you get the chance!

With so many restaurants in a city like Tokyo, it can be tricky to narrow down your favorites. Brad and I try to make it to a new restaurant when we can, but it is often difficult to order unless one of our Japanese-speaking friends accompanies us. Sometimes there’s even a handy-dandy English menu. One of our favorite meals in Japan is ramen (the good stuff, not the noodle block and powder packet you subsisted on in college). However, ramen is not the best thing for the waist-line. Brad’s favorite ramen has the fatty, pork based broth and several slices of pork tenderloin. It’s the kind where you can literally see the fat floating on the surface of the broth. I love it too. But my hips? Not so much.

While I do enjoy accompanying Brad to “his” ramen shop on occasion, I tend to shy away from eating there too often. Unless I have a cold. Or if I can make up another excuse to eat a whole bowl on my own. Instead, I stick with Ayu ramen. It is a much healthier option that provides some noodle intake in a way that creates much less guilt. Last night, I went to Ayu Ramen, a ramen shop that is about a 10 minute walk from our apartment. We have been there several times and will continue to return. Let me tell you why…

Ayu Ramen is served from the restaurant’s tiny kitchen. The broth is light rather than fatty, but still full of flavor. The grilled fish, called ayu, does not have that overly ‘fishy’ flavor that turns some away from seafood. The texture, once the ayu is grilled, is meaty and mild. The fish is eaten whole, bones and all. I was a little nervous about this the first time, but trust me when I say that it is worth every bite. The bones are only noticeable in the head, so you could skip that if you wanted to. Also, at this restaurant, the guts have been removed. But that may not always be the case. (Just sayin’!)

The ramen is topped with negi (leeks), nori, and a beautifully grilled ayu (sweetfish from Gifu, Japan).

My favorite part of the meal (because I have an obsession) is the yaki-onigiri. I mean, how could you not be totally in love and obsessed with this:

Perfectly grilled rice. Salty, a little nutty, and totally delicious. I could use one right now…

Brad and I were joined by our friends Brendan and Michael as we invaded the ramen shop on what ended up being one of the hottest days we’ve had in the past week. Like, skin-melting-off kind of hot. Not ramen weather whatsoever. Like many restaurants in Tokyo, Ayu Ramen is a hole-in-the-wall joint that seats 6. The space is tiny at the dining counter, but so is the kitchen. I tried to get some good photos but it was tough to fit 2, let alone 3 people back there! Somehow, despite its small size, Ayu Ramen has managed to stay open for 8 years. And it is still going strong.

I love the way this place feels. It is a little more classy than your run-of-the-mill ramen shop with a warm wooden counter and a beautifully decorated wall; perfect for cold winter nights when all you want is to curl your fingers around a pair of chop sticks, hold your face over subtly scented steam, and slurp ramen noodles until you are warm all the way through. I can’t wait for that.

Even though 90 degree weather is not ideal for eating ramen, this was a fantastic place to take some photos, eat ramen, and spend time with friends. Thanks to Yoshi and Kouichi for opening an hour early just so I could come and do my thing. You guys are wonderful!

Ayu Ramen is about 1000yen ($10.00) for a bowl. A little more pricey than the normal 600-800yen ramen, but totally worth it on occasion!

Going home to the Midwest from Japan for the summer is a funny sensation. On one hand, I feel completely relaxed. Like I can finally take a deep breath instead of a shallow one. Like I can finally stretch my limbs and soak up some open space. On the other hand, when summer is over and it is time to return to our Tokyo life, I get to come back to my own kitchen and to familiar routines. I am reminded that I am living in an exciting city where I get to have experiences (and eat food) that I will remember for the rest of my life. While I am thankful and happy with life in Tokyo, there is little that can take the place of going home.

The recipe for my scallop and corn gyoza is a little bit like home for me. It’s a recipe that turns out beautifully every time I make it. I always end up wondering why I don’t whip these up more often. And there is never enough for the people I serve them to.The golden brown crisp on the side that has been fried, the chewy noodle-like consistency of the opposite side, and the filling of sweet, salty, crunchy and soft corn, scallops, cabbage, soy sauce, ginger and garlic is mouth-wateringly perfect in every way. I love the sizzle of the pan when I first toss these babies in the oil. Ah, beautiful music that can only be made better when followed by a bit out of one of these dumplings…

You may remember seeing this recipe a few months ago. No, you aren’t crazy- this did appear on the site already. However, I dressed up the presentation for the wine dinner at Ursula’s Wine Bar & Cafe, where it was served with a 2009 HB Picpoul de Pinet. It was like taking a little black dress (already a classic) and adding a pair of red stilettos. It just needed to be gussied up. The red dots on the plate are Sriracha, a spicy Asian sauce made with garlic and chili, and the sauce under the gyoza is Sriracha mixed with Greek yogurt.

Click here for the recipe if you’d like to give these a try! You will not be disappointed. Enjoy!

In lieu of Cocktail Friday this week, I’m posting the 2nd of 6 courses from the wine dinner at Ursula’s. Not to worry, the liquor will start flowing again next week, but for now we are going through a little detox.

For the second course of the wine dinner, I made these edamame crostini with Meyer lemon and shiso. The idea behind the entire dinner was to show the diners how to enjoy new ingredients in familiar dishes. Crostini has become a mainstay in many restaurants and recipes are everywhere for these little toasts, making it a perfect way to explain the fusion of ingredients.

This recipe came to fruition after I made something similar using fava beans in Tokyo last spring. My original idea was to use yuzu (for more info on yuzu, check this post from the White on Rice Couple), but since it is unbelievably difficult to find in the United States I went with the Meyers. I was pleased to find that the sweet yet tart flavor was actually very close to that of the Japanese citrus I love so much. If I could have limitless yuzu year round I would be a happy chica.

Once I decided on the Meyer lemons, I opted for shelled edamame as a base rather than fava beans which were also difficult to find this time of year. The bright green soy beans tasted like springtime in Japan and offered a vibrant color to the crostini. The shiso (read more about shiso by clicking here), with its slightly minty flavor, was the perfect way to accent this fresh dish. It was wonderful hearing positive feedback about the crostini as guests were biting into the creamy topping and crunchy toasts. The wine-master, Kurt, paired the crostini with a fresh, floral sake called Yuki No Bosha Junmai Ginjo. The pictures above show a glass of Toad Hollow Chardonnay, which was a great pairing as well.

So what do you do if you can’t find shiso? Substitute a little basil in the recipe instead. And if you can’t find Meyer lemons, use regular lemons. Most grocery stores these days sell shelled edamame in the frozen section, so take a look the next time you go shopping. This is a healthy, fast and easy appetizer to make. If you have frozen edamame in your freezer, you’ve got the makings of a great appetizer on-hand! Enjoy!

Edamame Crostini with Meyer Lemon & Shiso

Makes about 30 crostini

2 baguettes, sliced 1/2 in thick

Olive oil, for brushing the bread

4 cups shelled frozen edamame, cooked following package instructions

1/4 cup meyer lemon juice (from about 1 lemon) and zest

1 clove of garlic, roughly chopped

1/3 cup shiso leaves, roughly chopped

1/3-1/2 cup olive oil

Heat the oven to 375 F. Arrange the sliced bread on a baking sheet, brush with olive oil and bake for about 10-15 minutes. Keep a close eye on it to make sure it doesn’t burn. Adjust the heat if they are browning too quickly.

Meanwhile, place the cooked edamame, lemon juice, half the lemon zest, garlic, and shiso in a food processor. Pulse 4 or 5 times to combine the ingredients. Then, with the processor running, stream the olive oil through the top until it reaches a creamy, but not runny, texture. (Think hummus.)You may not need to use all the olive oil.

Season with salt and pepper. Spread the edamame mixture on the toasts, the top with the leftover lemon zest.

*To make ahead, prepare the spread and the toasts separately. Store in airtight containers, refrigerate the spread, and reserve for up to 2 days.

Salt & Pepper to taste

I find it funny how my life has panned out over the past few years. Not really ‘funny-haha’, more like ‘funny…huh?’

Case in point: my life the past 9 years…

2001 Graduated from Mahtomedi high school and began attending Luther College in Decorah, IA. Worked at restaurants (Ursula’s Wine Bar & Cafe included) and Kowalski’s Market in White Bear Lake, MN.

2005 Graduated from Luther with a major in communication and a minor in music.

2006 Started working 70 hours a week for a massive retail company that will remain nameless.

2007 Married my adorable husband. Left said retail conglomerate and began working as a teacher’s assistant in the Special Education department at an Elementary School in Roseville, MN.

2008 Moved to Tokyo, Japan with adorable husband to work at an International School as a substitute teacher while he taught 2nd grade. Began a master’s program in elementary education.

2009 Began Tokyo Terrace, a food blog chronicling my experiences in Tokyo and in my kitchen.

2010 Completed master’s program for elementary education. Hosted a wine dinner for 40 guests alongside Kurt & Theresa Hegland of Ursula’s Wine Bar & Cafe in White Bear Lake, MN.

Back up even more to when I was an 8th grader auditioning for a church musical. That’s when I met Kurt Hegland, owner of Ursula’s and great friend. Somehow, throughout my music-retail-food-educator life, I managed make it to June 2010, when Kurt and wife Theresa asked if I was interested in hosting a wine dinner at their restaurant. I could create the Japanese fusion menu and Kurt would work on the wine pairings for each course. We set the date, finalized the menu, and on August 4th I experienced  one of the most exciting events that I’ve been a part of in a very long time. And I have to say that if someone had told me in 8th grade that a few years down the road, after moving to Tokyo, I would be cooking 6 courses for 40 people based on my food blog, I would have laughed really hard. Through my braces.

Yes, it’s been a wild ride and a winding road to get to this stage. And I am excited to share the recipes from the wine dinner with all of you. So, without further ado, here is the first post of this series:

The evening began at 6:30 with the Meet & Greet. This is the time when guests can chat with one another while nibbling on small bites and sipping an aperitif. Dried, shredded squid, edamame, and lotus root chips with furikake were the food stars.

A beautifully refreshing and festive sparkling sake, Hou Hou Shu, took the place of the typical champagne or prosecco. I fell head-over-heels in love with the sake, which was slightly unfiltered, giving it more body and a gentle flavor. The bubbles danced around on my tongue and just begged for a big celebration. The pairing was fabulous.

Of course, while everyone was enjoying their chips, edamame, squid and bubbly, I was in the kitchen just getting started on an entire night of being a chef. For the first time ever. And I almost died with happiness. More on that later…

If you’re wondering about furikake, here’s a little information for you: Furikake is a common seasoning for rice in Japan (which is one of my favorite things ever!). It is made up of sesame seeds, dried fish flakes, nori, and other dried seasonings such as wasabi. Furikake is often seasoned with salmon, shiso, vegetables, and chicken as well. In this case, the furikake has to be sprinkled on the chips immediately after frying to ensure it sticks to each chip. You don’t need a lot because the flavor pops with just a gentle sprinkle, so don’t fret if a scant amount remains attached to the chips. It’ll be just fine that way.

If you’d like to give these a try, click here for the recipe. If you can’t get your paws on lotus root (check at any Asian Market) you can use russet or sweet potatoes instead. The Furikake is such a natural way to flavor chips like these. It would be a great topping for popcorn, too!

On a narrow corner of in the middle of downtown Denver sits a brick building called the Brown Palace Hotel. (Looking at the building alone I could swear we were in Europe. But the surrounding buildings and passing SUV’s remind me quickly that we are still in Colorado.) We walk in the revolving doors at the entrance of the hotel, pass the “afternoon tea” area in the lobby, and head back to a dimly lit room. The Ships Tavern (the casual dining choice at the Brown Palace Hotel) with its dark wood bar, wooden chairs, floor and ceiling, screams cozy. Even on a warm June afternoon, the old-world charm makes it easy to imagine how comforting the setting alone would be on a snowy winter night. Let alone with the addition of the great food and drinks!

As soon as we sat down, I flipped the menu open to the Signature Cocktails. The decision was difficult, but hubs ordered the Colorado Side Car- made with Stranahan’s Whiskey from just down the street- and I ordered a Raspberry Lemon Drop. Each cocktail was perfectly balanced and smooth. The Colorado Side Car had sugar on the rim, which helped to balance out the strength of this wonderful local whiskey. The Raspberry Lemon Drop was clean and gently sweet rather than syrupy and candy-like. Not to mention the beautiful gradient created by the Stoli Razberi and Chambord. Delicious!

In addition to our beautifully crafted cocktails, we enjoyed truffle fries and lump crab cakes. The truffle fries were dreamy! Perfectly fried and with an easy-to-devour size, the fries were golden and crispy on the outside and pillowy on the inside. Sprinkled with parmesan cheese, garlic and fresh herbs they were perfect on their own. But it gets better. Truffle aioli, my friends. Creamy, garlicky aioli made even more extravagant with the addition of truffle oil was an elegant condiment. At one point, Brad said the flavor was similar to that of a good cigar.

Whiskey cocktail + truffle fries = happy husband. Whiskey cocktail empty = not so happy husband.

The crab cakes (even though I kept forgetting they were there because I was so focused on the fries) were meaty, flavorful and classic.

It’s always great to have some fun facts about a place like this. Hubs used to be a tour guide at the Colorado State Capitol right down the street and he claims that the Brown Palace was Elvis’ favorite place to grab a peanut butter & banana sandwich when touring out West. The hotel was built in 1892 and has been a favorite stop for the Beatles and every President since Roosevelt (with the exception of Coolidge). With its enchanting atmosphere and historic charm, the Brown Palace is a great place to visit in Denver. If you (like us) can’t afford to stay for a night, at least stop by for a quick Colorado Side Car. It’s more than worth the $10 just to take in the atmosphere and imagine how many historic figures have visited this beautiful place.

Have any of you been to (or hail from) the Twin Cities area? If you have never visited the land of “Minnesota Nice”, I hope you get a chance someday. There are so many wonderful places for food lovers, art lovers, music lovers, pet lovers…all kinds of lovers (wink). Having grown up a mere 20-25 minute drive from St. Paul and Minneapolis, I feel a very strong connection to my beloved Twin Cities. Although I grew up here and have experienced them both in thousands of ways, there are always new discoveries to be made and old favorites to revisit. When I walk in the door of one of those favorites, the feeling of home and familiarity wraps around me like a warm blanket and I know that it can’t get much better than this exact moment in this exact place. The bars and restaurants I’m bringing to you for Cocktail Friday this summer will hopefully send these same feelings your way or they might even help you view a favorite spot in your home city with new eyes. That said, here is today’s post:

For St. Paul natives, Sweeney’s Saloon needs no introduction. Located on a block near the Cathedral Hill area of St. Paul, Sweeney’s is a favorite watering hole for many Minnesotans. The Happy Hour deals are fabulous (50 cent tacos anyone?) and the patio is perfect on a warm, sunny afternoon to help thaw everyone out after a chilling 4 or 5 months of snow, ice, and harsh wind. I visited Sweeney’s with my family shortly after I arrived in Minnesota about 2 weeks ago. We enjoyed a few tacos and some refreshing glasses of Sweeney’s own sangria. It was the perfect way to catch up and enjoy some much anticipated summer weather.

The vintage-style posters hanging up around the patio only add to the unique charm and comfort:

Sipping on sweet, fruity, rich sangria made the afternoon blissful and somewhat dreamy. Or maybe that was my jet lag… Either way, I loved my experience at Sweeney’s and look forward to returning again before the summer ends. You can find my recipes for sangria at the links here:

Sangria with Nashi & Figs

Sparkling Sangria with Cranberries & Oranges

If you would like to visit Sweeney’s, here is the info:

Sweeney’s Saloon

96 Dale St.

St. Paul, MN 55102

612-396-0701

My summer in the United States has officially begun. I will be spending my time between Minnesota and Colorado with a few stops in between. As previously announced in the last Cocktail Friday entry, this summer I will be visiting bars and restaurants with note-worthy cocktails in the St. Paul/Minneapolis area of Minnesota and the Denver area of Colorado. These cocktail finds will be the theme of Cocktail Friday for the coming weeks.

To kick off this project, I tried a perfectly balanced and beautiful cocktail at W.A. Frost in St. Paul called Eau de Vie (French for water of life.) A subtly floral taste from Elderflower liqueur is nicely balanced with a bit of Grappa and a splash of bubbly tonic water. Elderflower liqueur, made from elderflower blossoms in France, tastes like a gentle combination of fruit, flowers, and herbs. Because grappa can be quite overwhelming, I was pleasantly surprised to find this cocktail so clean and well-balanced.

Sipping this cocktail on W.A. Frost’s gorgeous patio, the sun shining brightly and the blue sky spattered with white, fluffy clouds made for a perfect afternoon. We enjoyed a few small plates as well.

Grilled duck confit flatbread:

Marinated olives and focaccia:

The entire experience was perfect. The food, the cocktails, the patio and the company. I am excited to try using Elderflower Liqueur again very soon- I’m totally hooked after the Eau de Vie! Have you tried any fabulous cocktails with Elderflower? I’d love to hear about them in your comments!

W.A. Frost
Historic Cathedral Hill- Dacotah Building
374 Selby Avenue, St. Paul, MN 55102

When you live in a place for a certain amount of time, it can become difficult to find those hidden places that keep life exciting. And yes, this even happens when you live in a place like Tokyo. Routines bring you down the same streets, past the same buildings, into the same stores…and before you know it, you’re missing out on hidden treasures that are only a few steps off the beaten path. This past weekend, hubs and I decided to take a walk around the neighborhood. I’m so glad we did, because the discoveries we made reminded me why I am so lucky to have the opportunity to live in a place like Tokyo. These photos are just a few of the enchanting scenes we found in a park that is, at the most, a 2 minute walk from our front door.

After our walk (while scratching a few monster mosquito bites) we decided to head down the hill to Hara Donuts. Hara Donuts is a chain in Japan specializing donuts made with okara, a by-product of soy milk or tofu. Before you chuckle and say, “Tofu by-product donuts? Those aren’t donuts!” I must tell you that these are, hands down, the best donuts I have ever tasted. With a texture that can best be described as light and cakey on the inside with a delicate crispiness on the outside. The balanced flavor and texture are enough to make me as obsessed with donuts as Homer Simpson. D-o-o-o-nuts….

To make things even better, these donuts are preservative free and use products made with local soy beans from Hokkaido. To read more about these fabulous donuts (since the official site is only in Japanese) check out this great article. One (or two) of these donuts along with a steaming hot latte make for a fantastic weekend breakfast. With Krispy Kreme invading Tokyo like a disease, Hara Donuts is a ray of sunshine in the world of donuts.

Just looking at the pictures from this weekend makes me feel the same serenity and complete happiness I experienced on Saturday. It was one of those mornings I often dream about but can rarely make happen because there are so many things to do. Letting loose and doing some exploring was the perfect way to spend my last weekend in Tokyo before leaving for Minnesota on Wednesday.

Last March, Brad and I spent a week working and playing with beautiful, resilient children at an orphanage in Thailand. This experience of traveling in such a vibrant culture is something I will not soon forget. As with any country, Thailand has its high points and low points. One of the high points (as you can probably guess) is most certainly the food. While I have made several of our favorite Thai dishes at home, somehow the atmosphere of our home makes it seem a little less than authentic.

During our recent visit to a nearby Omotesando restaurant, Kaffir Lime, we were immediately taken back to Thailand through enticing aromas, the sound of food being tossed in a sizzling wok, and the beautifully composed flavors of authentic Thai cuisine.

We began our meal with drinks. I had mango juice garnished simply with mint leaves…

Brad had a Thai Iced Tea, one of our favorite things to order while we were in Thailand to cool off from the sweltering heat. The tea was not exactly what we remembered, but I think that was largely because the ingredients needed are too expensive or difficult to come by locally. At Kaffir Lime, the tea was served in a glass with ice and a side of cream (which I think is traditionally sweetened condensed milk) and sugary syrup. There is a recipe in case you are interested in making this yourself at Sustainabilitea. Thai Iced Tea gets this great orange color when the cream is added. Here is what the process looked like at Kaffir Lime:

A short while after receiving our drinks, we had a delicious plate of Cashew Nut Chicken in front of us. Perfectly cooked and coated with a sticky sauce, each and every bite of this dish was full of textures and flavors that can only come from a master of wok-cooking. I should mention, before I move on, that all of the wok prepared food is a one-man show. One burner, one wok, and one man performing a brilliant show of stir-frying skills and feeding a dining room that would probably fit about 30 at full-capacity. There are other helpers in the kitchen, fortunately, but only one wok-man and he does a fabulous job.

While we were still nibbling (devouring, actually) our cashew chicken, an artfully prepared Spicy Bamboo Shoot Salad was placed on the table. Fresh, spicy and a welcomed change of pace from the richness of the chicken dish, the salad made us feel like if we looked out the window we would see Bangkok rather than Tokyo.

The last dish we ordered is a classic and well-known Thai meal: Pad Thai. Kaffir Lime’s version used thinner noodles than what I’ve seen in the past, but they were perfectly prepared. Every element of the dish was nicely balanced and lent a distinctly authentic flavor. I think the picture speaks for itself as to how mouth-watering this dish was. I can speak for Brad too when I say that we wished it were a never ending plate!

From the joyful, kind smiles of the Thai cooks in the kitchen, to the air, slightly smoky and fragrant from the food coming out of the wok, the sound of Thai being spoken in the midst of the bustling kitchen, and the flavors of each well-prepared meal, we felt transported back to Thailand. At the reasonable cost of 3,900 yen (about $40 US) for two, we will certainly be returning to this restaurant many times after our experience today.

If you are a fellow Tokyoite, I would highly recommend trying this restaurant. With an English/Japanese menu, friendly service and stellar food, this is an experience you shouldn’t miss. Here is the information if you would like to find this culinary gem: