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Archive for July, 2008


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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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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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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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, Yamanashi, Japan

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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 rosemary, onions and ground chicken

Tomato relish on the lower left: tomato and onions in a tangy sauce, served on a cheese cracker.

Tecolote @ Tsuru, Yamanashi, Japan

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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 roe or carrot. Savory and juicy, these shu mai also had pieces of shrimp inside.

Maxim’s @ Hong Kong

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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 the flavor of the lo mai gai. I am not a huge fan of lo mai gai, because I tend to get overwhelmed by the sticky rice, it is a nice alternative to the majority of fried dim sum dishes.

Maxim’s @ Hong Kong

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