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Happy New Year!

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Happy New Year!

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Maybe you can't have it all...

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Sticky sticky natto article in the Japan Times

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Sticky slimy smelly goodness - and it’s good for you too.

Katsuyo Kobayashi, 1937-2014

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Yesterday, it was revealed that cookbook author and TV chef, presenter and teacher Katsuyo Kobayashi (小林カツ代) had died on January 23, 2014. She was 76 years old. She was one of the biggest culinary influences in my life.

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What it was like to run a popular sushi restaurant in New York City, with memories

sushisay-counter-natsukashi.jpg Two itamae (chefs) prepping before the store opens, circa 2001.

[If you have been following this blog or my Facebook page, you may know that I haven’t been doing too well. I was going to write yet another moan-y thing about my radiation therapy and stuff, but instead, I thought I’d end the year by posting this, an edited and expanded version of something I wrote a little while ago. I hope you have fun reading it, especially if you have ever run a restaurant, or lived in New York. Ah New York, I still miss you. Anyway - here’s to a much better 2014!]

I never ran a restaurant myself, so most of my knowledge on this matter is second hand. My mother ran a very successful restaurant in midtown Manhattan called Tsukiji Sushisay. In addition my stepfather was the accountant for several Japanese restaurants in NYC. I did however work the front desk for a few months, and helped out over the years with things like translating legal documents, making brochures, or creating their website. I translated the menu to English, and even taught basic ‘sushi-counter customer-service English’ to many of the chefs. “I’m sorry, we don’t have spicy tuna.” is one phrase I remember teaching them.

I also want to note, that I feel OK writing this because the restaurant closed its doors in 2002, and various statutes of limitations or whatever have run out. ^^;

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10 years.

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Ten years ago, I decided to start a food blog.

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A short personal update...

This just a short update on what is going on with my health and things.

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Pictures from Japan

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A quick update to show I’m still alive ^_^ Also some photos from Japan.

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Ugh, ugh, ugh.

I really hate having to post things like this, but I should explain my lack of posts here... I've been in a lot of pain for the past couple of weeks, and it seems I have a very bad infection, which may or may not be related to the cancer situation. It is painful even to sit up straight, which means I cannot do much typing on my computer. I can type lying down on my iPad but...that doesn't work that well for longer texts. And to be honest, food is about the furthest thing from my mind right now...So posts will be a bit sparse until I feel better.

Thanks for your understanding. T_T I really hope this clears up soon so I can get back on my feet...or at least. my butt.

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How to treat your favorite diabetic, on Valentine's Day and beyond

A single perfect chocolate truffle

This is my second year of being a type 2 diabetic - my surgeries and other cancer treatments having somehow pushed me over the edge from the prediabetic range. Although diabetes is a very widespread disease (more than 100 million Americans are diagnosed with type 2 or pre-diabetes, a staggering number), many people have no idea what it’s like to live with it, and how diabetics keep it under control. Yes, us diabetics do have to be careful about our sugar intake, or anything that makes our blood glucose levels spike. But for most of us, unless we are at a very serious level, manage to live with it pretty well.

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Related sites

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maki Just Hungry is a site about food. There are lots of recipes and much more. You may want to read about Just Hungry, or contact the site owner, Makiko Itoh. To dive in real deep, try the site map.

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