celebrating
::: fun times in downtown kobe with birthday girl kari...
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..."just take me to a starbucks...any starbucks," requested the birthday girl, who lives in the rice-paddied countryside...
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...kari, since this is your last birthday in japan for the time being, for your 27th we'll have to send you some savory japanese food like this, not to say that a killer japanese restaurant can't open up in redding (ca) in the coming year...
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...happy birthday again, kari...we love ya! :::
.
.
..."just take me to a starbucks...any starbucks," requested the birthday girl, who lives in the rice-paddied countryside...
.
.
.
...kari, since this is your last birthday in japan for the time being, for your 27th we'll have to send you some savory japanese food like this, not to say that a killer japanese restaurant can't open up in redding (ca) in the coming year...
.
.
.
.
...happy birthday again, kari...we love ya! :::
posted by B & C at
11:05 PM
4 Comments:
that fried tempura looks soo good! is it crispier than the states?
amy
Thank you guys sooo Much! It was such a great day "In the City!"
I love working with you!
Thank you guys sooo Much! It was such a great day "In the City!"
I love working with you!
hey amy, i'm no tempura expert, but i think the crispiness level is generally higher here than in the states...here's a couple reasons why...first, japanese tempura is supposed to be made by dunking the food item (shrimp, vegetables, etc) into very cold batter and then putting the cold battered item immediately into very hot, high-quality oil...second, reusing oil is a no-no in most decent places...it's quickly changed...or so i've heard...
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