Cherry blossoms. Quaint inns with soaking tubs outside. The bullet train. Mike and Heidi saw it all on their trip to Japan this spring. They study for their trips by listing to lectures on tape about the countries they will visit, and also by cooking the local food from cookbooks bought on Amazon.com. On May 1, 2016, Mike and Heidi treated us to a four-course Japanese meal and showed pictures from their trip. We started out with gyoza, or fried dumplings stuffed with pork. Next followed miso soup, made from scratch from dried seaweed. The entree was shrimp tempura, served with Japanese salad. I made ginger ice cream for dessert. It was authentic and delicious.
I assembled all my Japanese nick nacks for table decorations, including boxes of Japanese cookies from the local Asian store.
Lychee juice was the drink.
All the kids loved the sugary lychee juice, but the gyozas were also a special treat.
Heidi assured me my blue and white Chinese vases were authentic to Japan, as well. Large ceramic vases are a favorite decoration throughout the Orient.
I wore my Japanese-patterned apron from Mike's wedding reception to get into the mood.
After dinner, Mike showed his elegant photographs of Japan.
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