Tecolote: Spaghetti Arrabbiata with Zucchini: spicy and simple

After the creamy gnocchi, this spicy pasta with fresh zucchini was a pefect change of pace. The chilies and tomatoes worked well together, and the zucchini helped kill some of the burn.
Tecolote @ Tsuru, Yamanashi, Japan

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Tecolote: Gnocchi in a Gorgonzola Cream Sauce: you know what they say…the stinkier it is

Gnocchi are small round pastas made from potatoes. Tecolote served them covered in a rich gorgonzola cream sauce with tomatoes and spinach, topped with a sprinkle of Parmesan cheese.The sauce was so good, we contemplated asking the chef for a bottle to take home.
Tecolote @ Tsuru, Yamanashi, Japan

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Tecolote Cheese and Tomato Pizza: 50% crust, 50% sauce and extra cheese

The pizza at Tecolote is very Japanese style, in that that crust is super thin and crispy and the pizza itself is about 50% tomato sauce. You have to eat it straight away, or the sauce will make the crust soggy and soft.
Tecolote @ Tsuru, Yamanashi, Japan

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Tecolote Salad: crunchy surprise

This is the house salad at Tecolote. Fresh lettuce topped with sprouts and veggies, add in some crunchy potato chips, and tossed in a light salt and vinegar dressing. The potato chips make this salad great! The extra salt and crunch of the chips accents the light and refreshing taste of the salad.
Tecolote @ Tsuru, [...]

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Shabu Shabu Salad with Rosemary Potatoes and Tomato Relish: it’s like a happy party on a plate

I went to a new restaurant in Tsuru this week and had some amazing food!
This plated appetizer was the beginning of their special course meal.
Shabu shabu salad on top: lean pork and fresh vegetables on a bed of crispy lettuce, topped with a tangy spicy vinaigrette.
Rosemary potatoes on the lower right: boiled potatoes with fresh [...]

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Dim Sum Week: Shu Mai: Little steamed treasures

Shu mai is a main staple of yum cha, and is found outside of the traditional yum cha setting. It is very popular here in Japan as well, and you can purchase fresh or frozen shu mai at the grocery.
Shu mai are pork and mushroom dumplings steamed in a flour wrapper and topped with fish [...]

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Dim Sum Week: Lo Mai Gai: Lotus Leaf Chicken

A slightly different variation from the leaf wrapped rice dumpling, like the zong zi, lo mai gai is a sticky rice dumpling filled with savory chicken and wrapped in a lotus leaf before steaming. The steaming cause the aroma of the lotus leaf to be infused into the rice, and adds an extra component to [...]

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Dim Sum Week: Fun Guo: Pork and Chive dumplings

There are several steamed dumplings you can find at dim sum restaurants all using a translucent wrapper made of a combination of wheat starch and tapioca starch. Fun Guo is a dumpling usually filled with pork and chopped chives, as well as other vegetables. I love this type of dumpling skin, because it is chewy [...]

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Dim Sum Week: Sin Jyut Gyun: Tofu rolls

Sin Jyut Gyun are steamed rolls made with tofu skin, filled with pork and bamboo shoots. They are very juicy and tender, and are a nice break from fried dim sum.
Maxim’s @ Hong Kong

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Dim Sum Week: Ham Sui Gok: Savory fried mochi dumplings

I love ham sui gok so much! When I go to dim sum, the first thing I think about ordering is ham sui gok. They are fabulous dumplings made by deep frying a chewy, sticky mochi ball filled with a savory pork and mushroom filling. The deep frying makes the skin of the dumpling very [...]

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