It'll probably take me a few days to catch up with everyone's posts but hope you all had a great New Years.
Finally back from a week in Okinawa and another eight days in Tokyo. Unfortunately with a very bad cold, but it was great to spend such quality time with the family and old friends.
[An early morning shot from my home's rooftop in Oki. Jet lagged, haha..]
It was also great to meet Keizo of Go Ramen! at Bassanova, Ivan from Ivan Ramen, and Ginger-san from the Shogayaki.com blog. Though it may have been brief, I had a blast meeting you all! (Posts definitely coming..)
But if I had one objective that I had to accomplish during my visit home it was to learn my grandmother's recipe for Okinawan Nakamijiru. Nakamijiru is a wonderful light soup made with what I think we call here Chitlins. The hardest part was cleaning the pig large intestines which took several somewhat labor intensive steps.
[Shown my uncle helping out. The shiitake stock will later be combined with that of hon-katsuo bonito flakes.]
There were a few other time consuming steps, one which I was on aku (scum) skimming duty, but you can say mission was accomplished. :)
I might do a full recipe post one of these days (I definitely took enough photos and videos) but we'll see. In any case my 2011 blog resolution is about cooking more at home.
And I'm inspired to do so and share. :)