Jimami Tofu Recipe: How to Make Okinawan Peanut Tofu

Posted on August 16, 2021 by Rosanna

Jimami tofu (peanut tofu) with Sweetened Soy Sauce — Jimami *tofu (peanut tofu) with Sweetened Soy Sauce*

I first had jimami tofu (peanut tofu) when traveling in Mei Prefecture in Japan. Locals invited us over for a delicious breakfast consisting of miso soup, steamed rice, mango, kurobuta sausage, sweet Japanese omelet, pickled plums in honey, jimami tofu, and green tea. The tofu was unlike any other tofu I’ve ever had, bursting with peanut flavor in a sweet, savory sauce. At first, I assumed the sauce gave it the peanut flavor—since tofu usually takes on the flavor of the ingredients it’s paired with. Later, I found out that jimami tofu isn’t actually tofu—since it’s not made with soybeans; rather, it’s made from peanuts! It’s called tofu because it looks and feels like tofu. read more

Raku—the one Restaurant you must go to in Las Vegas

Posted on March 20, 2018 by Rosanna

Raku’s Crispy Fried Shrimp Appetizer

Dining at Raku—a Japanese restaurant specializing in charcoal grilled foods, house-made tofu, and other Japanese fare—is a sensual food experience you don’t want to miss! Each bite ignites your taste buds and leaves you in culinary bliss. When the food arrives, life slows down, conversation stops, your attention shifts to the food; you savor and enjoy the delicacies served, then eagerly wait for the next course. It’s almost meditative—your mind focusing on the simple task of eating and enjoying the food set before you. Raku means comfort in Japanese and I can’t think of a more fitting name for a restaurant.

Compared to the glitz and glamour of many Las Vegas restaurants, Raku’s location—in a strip mall in Chinatown a couple of miles from the Las Vegas Strip—and atmosphere is unassuming. It’s a small, cozy restaurant with intimate seating. The focus is less on the surroundings than the food itself. When you enter the restaurant and taste the food, you will find yourself transported away from the hustle and bustle of Las Vegas and transported to a serene Japanese inn. If I had to recommend one restaurant you must go to in Las Vegas, I’d choose Raku. It’s hands down my favorite restaurant in Las Vegas.

Ordering the Omakase Menu at Raku Las Vegas Restaurant

During past visits to Raku, we ordered à la carte (which we loved), but this time we wanted to try the omakase—chef’s choice—menu, as it usually contains the restaurant’s best dishes and we wanted to see what the chef would select. Raku’s omakase menu varies nightly and is entirely up to the chef. You can select between two omakase options, one for $75 and one for $100 per person, both provide the same number of courses; however, the more expensive option features premium ingredients, such as blue fin tuna and caviar.

Bottle of Nigori (Unfiltered) Sake at Raku Restaurant in Las Vegas

To start the meal off, we ordered a bottle of nigori sake that had a milky, sweet taste. I was slightly disappointed that they no longer bring you an assortment of sake glasses to choose from. I really appreciated this in the past and thought it was a unique and personal way to serve sake. However, the sake glasses provided were robust stoneware and felt nice in the hands.

Raku’s Homemade Tofu with Bonita Flakes, Chives, and Ginger

The Raku omakase menu started off with their homemade tofu dish—plain tofu served with bonita flakes, chives, and grated ginger. Raku makes their tofu in-house and the texture is incredible; the consistency feels like cream cheese. The first bite they recommend having alone, so you can truly appreciate the freshness of the tofu. Then they recommend tasting it with the toppings as well as sprinkling a little of their green tea salt on top. This dish will transform the way you think about tofu—it’s like eating a fluffy, savory cheesecake. Truly delicious! If you’re ordering à la carte, make sure to try one of their signature tofu dishes.

Raku’s Green Tea Salt, Koregusu (Okinawan hot sauce), Soy Sauce, and Shichimi (Japanese Spice Blend)

Part of what makes Raku Restaurant special is their attention to detail, from their homemade condiments to their carefully curated dishware. Everything has a purpose and adds to the dining experience.

Mini Oysters with Sturgeon Caviar and Meyer Lemon at Raku Restaurant

Texture plays a prominent role in Japanese cuisine and is considered an important part of taste. Just like the first course’s texture tantalized the taste buds, this course played with texture as well. The oysters—long considered an aphrodisiac and luxury in many cultures—were topped with caviar. We slurped the oysters out of their shells, rolling the caviar along our tongues, savoring the saltiness of the caviar and the smokiness of the oysters. The oysters were very fresh, creamy, and smooth.

Sashimi with Pickled Chrysanthemum at Raku Restaurant in Las Vegas

Sashimi, slices of raw fish, factor heavily into Japanese cuisine, as does seafood in general. The chef chose to serve us 4 types of sashimi as part of our omakase menu: seared blue fin tuna (incredibly smoky and full of umami flavor), raw blue fin tuna (very pleasing and fresh), crevalle jack (creamy and fatty, without being greasy), and amberjack (pleasant tasting, but not as good as the crevalle jack). The pickled chrysanthemum served as a palate cleanser, and was different from the pickled ginger normally served alongside sushi. The presentation was colorful and artfully arranged—glistening silver skin, the pink flesh of the tuna, a lemon curl, a transparent radish slice, a purple pansy.

Raku’s Crispy Fried Shrimp Appetizer (an à la carte item)

These shrimp were not on the omakase menu, but we couldn’t go to Raku and not order them! Ever since we had these shrimp, the very first time we dined at Raku, we have been looking for restaurants that served them. They’re crispy and delectable, and one of our favorite dishes. This time, we added a little of their hot sauce and chili-spice powder to the shrimp and quickly devoured them.

Bacon-Wrapped Enoki Mushrooms with Ponzu Glaze at Raku Las Vegas Restaurant

After the crispy shrimp, the meal transitioned to the robatayaki—fireside cooking or foods cooked over hot coals. First we served bacon-wrapped enoki mushrooms with a ponzu glaze. The bacon was a surprising feature since bacon isn’t often used in Japanese cooking. In fact, I don’t think I recall ever seeing bacon while in Japan, except maybe at a buffet breakfast that served Japanese and Western foods. However, the use of bacon in this dish worked wonders. These were the crispiest, smokiest enoki mushrooms we’ve ever had.

Beltfish in Soy Glaze with Shaved Daikon Radish at Raku Las Vegas read more

An Insider’s Guide to Eating Like a Local in Mie Prefecture, Japan

Posted on March 5, 2018 by Rosanna

Yasushi and Kinuko in Front of the Meoto Iwa Shrine in Mie Prefecture, Japan

After our adventures in Tokyo and Daisetsuzan, we traveled to Mei Prefecture, where we stayed with family friends Yasushi and Kinuko. These gracious and hospitable local hosts planned an itinerary filled with cultural and historical sites, museums, and their favorite restaurants. Each day, they introduced us to different types of Japanese cuisine and what Yasushi described as food “challenges,” which we eagerly took on!

Unlike many countries, Japanese restaurants typically feature one–and only one–specific style of cooking, meaning whatever variety they have is centered on a niche cuisine. For example, you might go to a restaurant specializing in tsukemen (dipping ramen), or to a restaurant dedicated to sushi, or to a restaurant that only serves tonkatsu; however, you wouldn’t often find a restaurant offering a combination thereof. Not only does this specialization allow chefs to fine-tune their skills, but it also results in a superb experience for any dish you’re interested in–assuming you find the right place … keep reading.

Here’s are the different types of food we had in Mie Prefecture and the restaurants recommended by locals Yasushi and Kinuko.

An Insider’s Guide to Eating Like a Local in Mie Prefecture, Japan – What to Eat and Where

Order Tofu Dengaku (miso-glazed tofu) at Dengakuzawakaya Restaurant

Tofu Dengaku at Dengakuzawakaya Restaurant in Mie Prefecture, Japan

Corey and I had recently taken a tofu class in Tokyo, where we learned how to cook many dishes featuring tofu. Knowing our interest in tofu, our hosts took us to Dengakuzawakaya, a restaurant specializing in grilled miso-glazed tofu.

When you walk into the restaurant, you see the chef standing before a bin of smoldering charcoal. A narrow rod extends the length of the grill. The chef balances one end of the skewers on the rod and the other end on the side of the grill, cooking the tofu over the coals and infusing it with a rich, smoky flavor. The chef then adds miso glaze as a finishing touch. read more

Flavorful Journeys Best of 2017 – By Popularity

Posted on December 28, 2017 by Rosanna

Before I focus on 2018 and all the new and exciting recipes and travel adventures I want to share with you, I want to showcase the most popular blog posts of 2017 on Flavorful Journeys.

Eating Tonkatsu at Katsukura Shinjuku Restaurant

Tonkatsu Pork Filet and Prawn at Katsukura Shinjuku

Tokyo features some of the best food in the world. If you’re looking for a delicious tonkatsu meal, check out Katsukura Shinjuku Restaurant; the fried pork is tender and juicy on the inside and crunchy on the outside. Plus, they serve Japanese whiskey at an unbelievable price!
Coffee Jelly: The Perfect After-Dinner Dessert

Coffee Jelly Dessert with Sweetened Condensed Milk and Whipped Cream

Coffee jelly is a coffee lover’s dream. Coffee gelatin, sweetened condensed milk, and whipped cream mix together to create a sweet coffee dessert. It’s great for parties as you can prepare it ahead of time and it looks stunning. But, don’t wait for company. Make it now!
La Vista Daisetsuzan: A Serene Onsen in Japan’s Largest National Park

View of Mount Asahidake from Our Room at La Vista Daisetsuzan

La Vista Daisetsuzan—a hotel with thermal baths in Japan’s largest National Park—offers guests an idyllic stay in the heart of the Japanese wilderness. From the exquisitely prepared food to the relaxing baths, you will find comfort and tranquility here.
Mime’s Sand Tart Recipe: My Family’s Christmas Tradition

Sand Tarts Ready for Baking

You can’t go wrong with family recipes. They have survived the test of time. My family always makes sand tarts around Christmas, but you can make them year round by switching up the cookie cutters. No one ever complained about having too many sand tarts!
Shinjuku Gyoen National Garden

Shinjuku Gyoen Japanese Garden

Shinjuku Gyoen is a serene garden in the heart of Tokyo. Visit it to experience the more natural side of Japan; you will forget that you’re in the largest city in the world. It’s a wonderful place for a walk. The beautiful gardens will enchant you.
Chocolate Raspberry Truffle Cake with Edible Gold Leaf

Me Painting on the Gold Heart Using Edible Gold Luster Dust

I have now made this chocolate raspberry truffle cake at two weddings and for good reason—it tastes like a creamy chocolate truffle covered in ganache with bursts of raspberry goodness throughout. You really need to try it, if you haven’t already!

Geeking Out in Akihabara: Arcades, Anime, Cat Cafés and more!

Taito Station Arcade in Akihabara

Akihabara is a district in Tokyo catering to video and computer gamers, electronic enthusiasts, cosplayers, manga fans, and other fun and nerdy pursuits. There’s so much to experience in Akihabara, from cat cafés to multi-story gaming arcades. Trust me, you won’t get bored. It’s one of the most exciting places in Tokyo. read more

La Vista Daisetsuzan: A Serene Onsen in Japan’s Largest National Park

Posted on December 13, 2017 by Rosanna

View of Mount Asahidake from Our Room at La Vista Daisetsuzan

Imagine waking up and sipping handground coffee while looking out the window of a mountain lodge at a beautiful alpine forest. Imagine sitting in an open-air hot spring listening to the calming sounds of nature. Imagine ending your day with a delicious multicourse meal featuring regional ingredients, artfully presented by attentive servers. You can experience all this and more at La Vista Daisetsuzan.

La Vista Daisetsuzan is a relaxing onsen hotel in Japan’s largest national park, Daisetsuzan National Park, and is situated at the base of Mount Asahidake—the largest mountain in Hokkaido. La Vista Daisetsuzan provides a luxurious natural respite from the hustle and bustle of modern life, as well as quick access to the Japanese wilderness.

Outdoors enthusiasts might choose to stay here for the location alone—it’s a beautiful 10-minute walk from the Asahidake Ropeway Station, where you can ride a cable car 1,600 ft. up the mountain. Once at the upper station, you can choose to summit Mount Asahidake, walk around the Sugatami Pond Loop, or depart on one of the other numerous trails in the area. Whichever way you go, you’ll see steaming fumaroles (volcanic vents spewing plumes of gas from the side of the mountain), colorful wildflowers, rock outcroppings, pristine alpine ponds, and if you’re lucky, maybe even a fox or a pika!

View of Mount Asahidake with Wildflowers in Late August

View of Suribachi and Kagami Ponds

Even if you don’t venture into the great outdoors, La Vista Daisetsuzan has plenty to offer.

The Relaxing Onsens at La Vista Daisetsuzan

An onsen is a spa with a series of geothermal baths of varying temperatures, from warm to very hot, for you to relax and soak in. Typically, they’re communal and segregated by gender because you bathe in the nude. It’s wonderful to sit in the baths after a long day of hiking or traveling and soak your weary muscles. It takes your tension away and puts your mind and body into a state of deep relaxation.

La Vista Daisetsuzan has two large public onsens (one for men and one for women) and three smaller private onsens (which are available at no additional cost). The private baths allow you to have the onsen experience without being nude around strangers, but I recommend also stepping outside your comfort zone and trying the public ones as well. The public ones are much more extensive and offer a greater range of temperatures and styles—from wooden tubs, to stone pools, to saunas—against a beautiful backdrop and view of the surrounding woods.

We tried the public and private onsens. Our favorite private bath was located at the end of the hall and consisted of a wooden open-air square tub facing the woods. The cool mountain air felt wonderful while soaking in the steaming hot waters. From this tub we were able to watch birds flitting from tree to tree, and listen to the rustling evergreens. This onsen also had an indoor portion with a metal cauldron tub filled with very hot water. The cauldron tub was nice in short bursts, but you can’t stay in it for too long!

The public onsen is located on the second level. It is much larger, with floor-to-ceiling glass windows and panoramic views of the woods. I also recommend checking it out!

Onsen Etiquette and Things to Know

Before getting into the baths, you should always wash yourself. When you enter the public onsen area, there are low stools on the floor with bamboo basins and sprayer hoses above them. The idea is to sit on a stool and wash yourself with soap and shampoo from the nearby dispenser, and then rinse off using the hose and water basin.
Always wash yourself after using a sauna, if you want to reenter the baths.
No phones or photography are allowed in the onsen—no exceptions.
If you have a tattoo, you probably won’t be allowed in the public baths. You can read more about this issue here.
There’s a green button in the private onsen. This button doesn’t turn on a light or control the bath—it’s an emergency button. (Don’t ask me how I know.)

The Food at La Vista Daisetsuzan

Restaurant Nupuri at La Vista Daisetsuzan

Corey at Restaurant Nupuri in La Vista Daisetsuzan

We had some of the best food of our trip at La Vista Daisetsuzan. The hotel has two restaurants—a traditional Japanese restaurant and a French restaurant. We switched between the two nightly. Breakfast and dinner are included in your stay, plus late-night ramen if you’re still hungry (we tried but were always too full from the epic dinners!). The only additional costs are if you want to purchase alcoholic beverages, which you can do at the restaurants and bars, as well as in vending machines within the lodge.

Restaurant Nupuri (the Japanese restaurant) serves traditional kaiseki cuisine, an extensive multi-course meal featuring regional and seasonal ingredients. Each component is carefully plated to best accentuate the food. The menu is preset; the only choice you have to make is what you want to drink throughout the meal.

Raw Hokkaido Horsemeat, Summer Vegetables, Smoked Ezo Abalone with Jade Eggplant

The meal started off with three appetizers: Basashi (raw sashimi) Hokkaido horsemeat, summer vegetables, and smoked Ezo abalone with jade eggplant. You can tell from the very beginning of the meal how important regional and seasonal ingredients are to kaiseki cuisine. The horsemeat and the abalone come from Hokkaido. I had never tried horse before and was a little hesitant to say the least. It’s not something I would order in the first place, let alone imagine eating raw! Nevertheless, when I’m traveling I try to be open to other cultures, their regional cuisines, and their traditions, so I ate it. The texture surprised me; it was delicate and not at all tough like I imagined.

Raw Tuna in Toro, Raw Scallops, and Pink Shrimp

The second course featured sashimi presented on a shisho leaf and garnished with pretty purple flowers. I loved the presentation. I also discovered I really love shrimp sashimi! Again, shrimp wasn’t something I would’ve imagined eating raw, but when served so fresh, it was incredibly good.

Cold Egg Custard with Sea Urchin at Restaurant Nupuri

The third course featured a steamed egg custard with uni (sea urchin). The uni and custard blended together into a satisfying unison.

Japanese BBQ Platter at La Vista Daisetsuzan

The fourth course transitioned into heavier fare. They present you with an assortment of meats and vegetables—our selection of the night featured Biei Wagyu beef, Furano pork, lamb, Iwamizawa pheasant, corn, acorn squash, onion, potatoes, and halloumi cheese.

We then proceeded to cook the food on a grill located in the center of the table. This style of cooking is yakiniku (Japanese bbq) and is similar to Korean bbq, except the meats usually aren’t marinated beforehand. It’s fun grilling the food, which makes the dining experience more interactive.

Corn is really popular in Hokkaido; they sell ears of it in the airport and there are a proliferation of corn-based snacks. Hokkaido melons (cantaloupes) are also immensely popular. In the airport we saw individual cantaloupes selling for the equivalent of $50 US dollars. I thought that was crazy, until I read a pair sold for ¥3 million ($27,240)!

Grilling Biei Wagyu Beef at La Vista Daisetsuzan

The beef was exceptionally good. It’s so tender that it melts in your mouth. In general, the beef I had in Japan was by far the best I’ve ever had.

Grilled Fish at Restaurant Nupuri read more

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