Mom’s Cooking (Ofukuro no aji)

The meals my mom cooked at home deserve a separate post. She is the most passionate and inquisitive cook I know (besides my brother) and dabbles in everything from smoking and curing meats to making yogurt. I noticed her interests tend to lean towards fermented foods and other processes that use micro organisms. Right now she’s into amazake (a sweet fermented rice drink) and baking bread using natural yeast she cultivates herself.

When we visited she was 28 days into her first attempt at dry aging beef which, I was a bit hesitant to try. Dad, Mom and D all tried it, so someone had to be well enough to drive them to the hospital if they got food poisoning. Thankfully, this did not happen. πŸ˜›

My dad is a backyard beekeeper and this past fall he had his first honey harvest.

In our family we eat a lot, talk a lot about food, and spend a lot of time planning, procuring ingredients for, and preparing meals. They’re both retired, so I’m happy to see them enjoying their life, pursuing their hobbies and passions.

Most mornings started out with: home baked bread, homemade ham and smoked salmon, homemade yogurt with honey made by Dad’s bees.


Some of our dinners: tonkatsu with cheese (D’s favorite), tonjiru


Mom’s famous harakomeshi (salmon and ikura on seasoned rice), raw Miyagi oysters


Ika (squid) shumai, sashimi




And on New Years Day, some traditional osechi dishes: kazunoko (herring roe) with soybean, kuromame (sweet black beans), datemaki (a sweet egg roll), kamaboko, tatsukuri (candied dried sardines), ozoni (mochi in hot broth).


γ”γ‘γγ†γ•γΎγ§γ—γŸγ€‚ Thank you Mom and Dad!


5 Responses to “Mom’s Cooking (Ofukuro no aji)”

  1. 1 taroinbrisbane January 4, 2015 at 4:27 am

    Funny bit about the dry the aged beef!! But agree that being a commercial restaurant, I can’t experiment too much with fermentation considering the risk.

    • 2 honolulueats January 5, 2015 at 12:28 am

      Haha. I said that I would taste it only after seeing they were ok several hours after eating it, but by then mom put it away and I forgot to taste it!
      Yes, unless the environment can be precisely controlled, fermentation can be risky. But dry aged beef is delicious – do you make it at home too?

  2. 3 Leisha Greenleaf January 4, 2015 at 1:13 pm

    Your moms food looks amazing. Great to see your blogs so frequently. I just recently went to Honolulu for two weeks and my favourite foods were the shrimp trucks . Love your blogs. Ps I live in Qld, close to Brisbane.

    • 4 honolulueats January 5, 2015 at 12:30 am

      I hope you had a great time while in Hawaii! I love the shrimp trucks too. Thanks for commenting, all the way from Queensland!

      • 5 Leisha Greenleaf January 5, 2015 at 12:40 am

        I love your blog . It’s always a reminder of Oahu for me . I had a great time in Hawaii, it’s a beautiful place .

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