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Hijiki: Surprise in Guanajuato

I haven't had hijiki in about 5 years. In fact, I might have cooked up some of the last hijiki in Canada. Okay, that's probably an overstatement - others probably had a better inventory than I did. I don't think my parents were the only ones who squirreled stuff away, bought a lot on sale, and generally liked to keep a cushion of stuff in the house, a trait I share. Think I once read that holocaust survivors had that tendency, and I wonder if the uprooting and internment of Japanese Canadians - albeit a less devastating event - had a similar effect. But back to the present - last week, I again had hijiki, in a lovely little restaurant in Guanajuato, in the highlands of colonial Mexico. What a delightful surprise - both the restaurant and the hijiki.

Recipe

foodarazzi.com: Latest post

Lard: Better than butter

One of the reasons I love cooking while we're travelling is so I can participate in the market, not just observe it. I looked forward to two weeks in San Miguel de Allende to shop and cook, as well as to change pace - too many days on the move and we started to ask each other, What city are we in? For the first few days, I went to El Nigromante, the market in the centro historico, the old colonial city. There's another market, El Mercado de los Dios, not any farther from our apartment, but away from the city centre. Down that steep hill there is another world of shops and living, market stalls full of knock-off barbie-pink packages, shoe stores (so many shoe stores everywhere), and a bus terminal. As I walked around, snapping some pix, I heard many say “Chino” (Chinese) to each other; they were looking at me and I was looking at them. Kind of evens things out. Giving back in the amusing things to look at department.

Asides

  • Low carb road trip

    For the next while, I’ll be posting photos of our travels on the home page. I’m also trying to catch up on autumn posts, and plan to write about how I’m doing a very low carb diet while on the go.

  • Sea lice from fish farms threaten salmon fry

    One to three sea lice can kill a juvenile pink salmon. Now, we have evidence that sockeye are also at risk, as they must swim past fish farms where lice infestations are common. To learn more and send a message to the Federal and Provincial governments, go here: http://www.adopt-a-fry.org/

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Welcome to foodarazzi.com

Curious, questioning, and fairly fearless in the kitchen, I’m exploring the theory and practice of eating well as a diabetic. My eclectic approach includes scientific studies and self-experimentation, translated through basic fresh foods, and ideas from around the world - with delicious results on the table!

Recent Posts

Christmas morning: Absence and adventure
Christmas morning: Absence and adventure
December 25, 2009
By cassandra
Salsa explorations: common ingredients, <BR>different cuisines
Salsa explorations: common ingredients,
different cuisines
December 10, 2009
By cassandra
Meals in the Mercado
Meals in the Mercado
December 4, 2009
By cassandra
Borders: What will we eat?
Borders: What will we eat?
December 1, 2009
By cassandra
Pacific northwest autumn fare:<BR>Halibut and matsutake
Pacific northwest autumn fare:
Halibut and matsutake
November 15, 2009
By cassandra
Some images of our travels
kidsfountain-1 Guadalajara
hidalgomural Mural of Hidalgo
chairstruck A truck can carry a lot of chairs
gtocolours Houses in Guanajuato

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Recent Comments

  • Pacific northwest autumn fare:Halibut and matsutake (6)
    • cassandra: Sounds lovely. What kind of stock base was used? Was it dashi (dried fish, kombu/kelp & more)?
    • Hiromi Matsui: Hi Cassandra, One of the best things I’ve had was matsutake soup in a Japanese restaurant. Clear, simple and great flavour. love, Hiromi
    • cassandra: Lesley, Thank you again for the matsutake(!!) and your very kind words. Your matsutake with pesto and shaved parmesan was spectacular - what a zingy combo you made. Can’t wait to...
    • Lesley: Cassandra, unlike most foodie sites, I love how you include the history, nutritional value and personal information into each posting. As for the masutake, this lot was from Terrace, BC...
    • cassandra: It’s probably too late in the season now, but you could call Fujiya, at Venables and Clark in Vancouver. Good luck!
    • Marsha: Where can I find these mushrooms?
  • Salsa explorations: common ingredients, different cuisines (1)
  • Borders: What will we eat? (2)
    • cassandra: They are delicious - baste with a little fat and grill, turning before they char.
    • Marsha: grilled green onions sound pretty good to me…
  • Pork crackling snacks (2)
    • cassandra: Thanks, DD. For me, more fat in my diet seems to satisfy me, whereas carbs just made me want MORE. I continue to lose weight without any effort at calorie restriction.