So I mentioned in my last tomato leek (and feta! and tofu!) recipe that we moved. To Japan. Specifically, we moved to the beautiful little subtropical island of Okinawa. From Alaska. To say the climate alone (negating the huge culture and lifestyle change) was different is a massive understatement. We left knee-deep snow and arrived to capri weather and palm trees. And a million percent humidity. But I digress.
What does this all have to do with a cooking blog? Well, you may see some mentions of strange-sounding ingredients. Or hear about my trials and tribulations deciphering food labels or finding good substitutes for things we don't have access to here. Otherwise though, like always my focus is fairly easy, good, healthy food for a family. So to all two of the people that maybe read this blog, keep reading. Share in our adventure on the other side of the world. It'll be fun!
Some of the local, fresh-caught fish choices at a market. We have had to say goodbye to our huge self-caught bounty of Alaskan salmon and halibut, but made some new friends. The blue fish are amazing.
More mystery ingredients at an open-air market for us to learn about. We have found that generally Okinawans will gladly explain what all of these goodies are.
This isn't Okinawa. I don't believe we ever really get fall here. This is a side trip to mainland Japan, in Nara, this fall. Fantastic fall foliage.
An Eisa drummer performing for Obon, warding off bad spirits from our home.
This is a little church at Zanpa. I think it's mostly utilized for destination weddings. Okinawa is a popular tourist destination for mainland Japanese. Maybe you can see why, it's kind of the Hawaii of Japan.
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