I went to Japan and all I got was…

Wrapping up our Japan series, here’s some of the stuff we brought back with us to Kuching.



This pack of boxed sake was very convenient to take  home. We’re gonna use it for cooking mostly, but first you gotta make sure that the sake is not too sweet, not too rancid, but just right! ;-)


Hakatakko Ramen Shop, Machida

After passing on the tonkotsu ramen at the Yokohama Ramen Museum on our first day in Japan, we never got around to having ramen again until the last day in Japan.  Could you blame us? We were caught up with delicious plates at Za-Watami Izakaya in Shonandai, a classy meal at Maimon in Yokohama, and an exquisite kaiseki dinner at Maru in Aoyama. We almost ran out of time!

Tonkotsu Ramen at Hakatakko Ramen Shop, Machida

tonkotsu ramen machida

Our last full day in Japan was the one I most looked forward to because I got to spend the whole day with my friend Yuko, someone who I knew from my school days in Hawaii.  I had told Yuko I was coming and even though she was working in Korea, she happened to be back in Japan at just the right time. So we arranged to meet up on Friday.


India Street and Gambier Street, Kuching

We take a walk down some of the most colorful streets in Kuching.

India Street, Kuching

Last year, with Annie and the kids off in KL for a short trip and me all alone, our good friend Mike invited me to join him down to the Kuching waterfront for some breakfast and wandering.


Sarawak Cultural Village, Part 2

Continuing our visit to the Sarawak Cultural Village at Damai, Kuching.   The next act of the Cultural Show was the Penan blowgun hunter dance. He was pretty fierce looking, especially when he pointed it at certain audience members

Penan Blowgun Hunter: You Lookin’ at Me?

Sarawak Cultural Village Penan blowgun dance

Here’s a video of him hunting some balloons:


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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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