Inner Solace

Fig tart (via SAcamera, mashimaro)

Apple Crumble (via The Mil, mashimaro)

(via Quaint Living)

There’s a hotel outside Swindon called the Stanton House Hotel which is owned by Honda (nearby factory).  The hotel has two restaurants, both of which are Japanese and they have buffet Japanese food!

I would totally go there. If I was driving distance from Swindon…

(via ffffood, neeshrocks)

This looks wrong, and yet, delicious

The other great thing I found at Maruyu Pato-chan - sakura denbu!  It’s a sweet fish floss/powder that can be used like a sprinkle (furikake) or sushi roll filling.

This stuff was also one of those special items we discovered at Takashimaya.  It was pretty expensive at the time (and generally still is from what I hear) so the few packets we brought back were always precious.

Since Perth seems to be getting pretty good at getting Japanese food products now, I was hoping that one of the Asian supermarkets would start bringing it in.  But it doesn’t look like it.

So pleased that I’ve found a source now though, sweet fish flakey sprinkle filled sushi rolls for meeeee!

Found these and other fantastic things on Friday at Maruyu Pato-chan on 2/33 Barrack Street.  It’s only a tiny Japanese shop with some home-wares you’d normally get at the 100¥ shop, and Japanese food and bathroom basics, but it’s got some great little things[1].

Such as these fantastic crackers that I haven’t seen for years.  The last time I had them I was in high school and mum and I had brought a stash back with us from Takashimaya in Singapore.  There’s just something so tasty about the sweet cheesy crackers, especially that almond one. Yum.

Last time I went in they had a taiyaki and takoyaki iron as well, but not this time. :(

[1] Like laundry mesh bags for delicates that don’t cost the ridiculous amount they try to charge at lingerie shops.

a plate of burrata, a soft and supple cheese, when cut with a fork, oozes out a sweet, warm puddle of milk.

(via David Lebovitz)

Oh my… WANT.

From Wiki:

When the Burrata is sliced open, its ritagli-thickened panna (cream) flows out. The cheese has a rich, buttery flavor, and retains its fresh milkiness. […]  It can be served fresh on a cutting board with a huge knife.

disoriented:

Manna Finds a Place on Restaurant Menus - NYTimes.com

Read the article, very interesting stuff about manna.