You’re probably wondering why you’re seeing a recipe for kimchi on a Japanese food blog, but Japanese people their love Korean food. Yes, the politics are hazy at times, but there’s no doubt that Korean food is a favorite in Japan. In Osaka, there is a large Korean community and many authentic Korean restaurants.
My office threw my welcome party at a Yakinikuya in Tsuruhashi, which is a district in Osaka known for their Korean food. Many items are catered to Japanese tastes but it’s still pretty close. Chinese food in Japan on the other hand is way off from the real thing. Anyway I digress. Kimchi is very popular and you can find it at any grocery store or combini (convenience store) in Japan.
This is the easy Japanese version of kimchee…at least it’s how most Japanese people make it…at least it’s how I think they make it…actually it’s how my mom makes it and she’s Japanese so I equate that as being Japanese.
half of a medium hakusai (0.3 lbs)
2 tbsp. sugar
1 tbsp. kosher salt
2 tbsp. dried chili powder
3 tbsp. kimuchi no moto (kimchee base)*
The World Economic Forum of the Middle East and North Africa was held this year in Marrakech, Morocco.
The main themes centered around Key Drivers for Development, Energy, and building up the middle classes – though the perennial problems of lack of education, lack of skilled labor, the gender gap,
lack of ability to implement innovation, and so on.
I spoke on the “Low Carbon or Low Cost” Panel at the WEF Forum and joined the 800 delegates attending from all the MENA countries and many other countries from around the world at this globally famous Forum. The event has expanded way beyond its original Davos routes.
Apparently, most Arab states seem to have emerged from the recent economic crisis in relatively good stead. Yet for all the talk of opportunities in the MENA region, the Arab world is still grappling with a slew of age-old now, challenges – not least a huge increase in their young population coming into the work force ill-prepared for the work of 21st century workers. And more than 60% of the population of the MENA region, is below the age of 25.
There was general consensus that this conference was
OK, it’s probably too late for you to plan to go on tomorrow’s guided tours, but don’t fret. If you’re driving near Covington, Louisiana, on any Saturday morning (except major holiday weekends), you can take a tour of Heiner Brau, 226 Lockwood Street, Covington, Louisiana, at 10, 10:45 or 11:30 a.m.
This microbrewery (not far from Covington Trailhead Park and Visitors Center) is a reminder of the many German breweries that once operated in the Greater New Orleans area — the “Brewing Capital of the South.”
They do several seasonal brews, including Festbier Oktoberfest — available through November, and Mardi Gras Festbier, a Bavarian-style lager on tap December through February. But, their year ’round stalwarts are Kölsch (a light, crisp, clean and fresh golden beer popular in Cologne), Maerzen (monks called it “liquid bread”), and Strawberry Ale (don’t ask; it’s a Louisiana regional favorite).
Happy Halloween, everyone. One last “scary” clip to finish off the holiday, and it’s a good one. Finland’s Cristal Snow debuted this clip last week on a Finnish website, but hours ago, he uploaded “Surrender” to You Tube. Not his best song or video, but apropos for Halloween, without a doubt.
RV -doom caravans.
Niagara Falls blooms in my memory.
Booms in my minds clouds.
Everyone should see this wonder in all of its majestic glory.
Hurry… Shit’s about to get gory
The Fifth-wheel Caravans’ a-comin
Into my minds’ eye I stare:
I must have been but nine
When my own eyes had stopped time.
and All I could hear was the Recycling of a booming.
Nothing could ever stop This.
back then, when I said This, I meant the Falls of Niagara.
And I wondered what the Indians called it and if
the candy in my pocket was gonna get soggy and useless.
Perpetual motion… today
–the flocks of people, tour buses, passes, the masses, the malls… the rangers, the stalls, I pinch my balls.
above it all…
still- moving The falls…
Millions of gallons of water
falling over a rock face.
falling for hundreds of feet
and hitting the water and the rocks below
splintering until it forms into mist
and it floats up and you can
be the particles themselves if you
close your eyes just for a moment
Texsport Hard Anodized Cookware
The Trailblazer trio is what we’ve got,
one fry pan and two cook pots.
Nothing sticks, they’re easy to clean,
makes cooking on the road
something like a dream.
Cleaning the cookware has been very easy; most of the time I don’t even need to use soap. However, I do wish that the designers had gone with welding the handle on instead of stapling, which warrants need for extra parts that collect food gunk. If the handle was welded on, and the seams sanded down smooth, then there would be no crevices for nasty bits to rest in. The faster and easier cookware can be washed in the wild, the better. The set is very durable and withstands open fire cooking easily.
I have noticed though that the bottom of one pot developed a scratchy texture after cooking in a bed of hot coals. I didn’t notice until I found tiny scratches in the fry pan. The pot sits inside…
I recently came across a ground chicken meatball similar to this recipe and I liked it so much that I decided to come up with my own version. I altered the recipe to turkey because I didn’t want to grind up my own chicken and I didn’t want to go all the way to the closest Japanese market and I ended up liking the turkey more than the chicken. The hijiki hardly adds flavor to the meatball because the turkey flavor is so strong but I think it’s something fun in terms color, and it has all the healthy benefits of hijiki if you don’t care for how hijiki tastes. Therefore, if you don’t have hijiki or it’s difficult to come by, by all means omit it. It will still taste good. The water chestnuts are a must however. They add a nice texture and give this meatball Asian flare.
I baked these little guys but you can also pan fry them and I think they turn out a little more moist. I wanted to keep these meatballs as low maintenance as I could when I have to take them to parties, and I also think they look prettier when…
Listen to a drill sargent’s life and why the U.S. Army showed up at BlogWorldExpo to promote and talk about army life. Jonathon is one of the many bloggers who is telling his story. He writes about his trips, including the feelings he has when he is on the ground. Andre Dean also talks about his ‘stories’ as well as why he blogs. Have a listen.
Renee Blodgett is the founder and editor of We Blog the World, which was created in 2008. Renee has lived in ten countries and traveled to nearly 80, giving her a unique understanding and appreciation of international cultures. She is ranked #12 Social Media Influencer by Forbes and referenced in two renowned books on how social media is changing how we live our lives.
Since its launch, the site has grown organically across multiple online platforms. We Blog the World combines the magic of an online culture and travel magazine with a global blog network, where independent voices capture the best cultural experiences, events, ideas and stories for the discerning, educated and savvy globetrotter.
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