Sardines on a stick in Kyoto

I spent the first two weeks of April traveling through Japan eating some pretty amazing things, and wanted to share some of the highlights with you here.

We started in Tokyo for the cherry blossom festival, then took the train to Kyoto for a few days, then back to Tokyo two nights before flying to the island of Okinawa. This post will focus on the food and events on mainland Japan, and I’ll save Okinawa for another post.

Sadly we were not allowed to take many photographs at any of the sushi restaurants we visited, since photography was prohibited at most of them. Though we did manage to sneak in a few.

Enjoy!

Sumo lunch

Otoro at Sawada

Dreams of Sushi

Panda Toast

Sencha

Fish Stick

Starter

Kevin and Geisha (technically Maiko)

Dessert Tomato and Geisha (technically Geiko)

Eel with Nori

Godzilla Attack

Koi

Tofu and Green Onion

Yaki

Lobster Teppanyaki

Temple Garden in Kyoto

Kyoto at Night

Under a Cherry Tree

Thanks to my travel partners Kevin Rose, Tim Ferriss and his lady friend Natasha for a trip of a lifetime.

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

Why the Heart Attack Grill is the least of our worries, how to feel more full from your breakfast, and why we should all just get along.

Want to see all my favorite links? Be sure to follow me on on Digg. I also share links on Twitter (@summertomato), Google+ and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

Links of the week

• The Heart Attack Grill Is Not The Problem <<Great insight by Yoni Freedhoff about why the sensationalist headlines on this story are missing the point. (Weighty Matters)
• Families That Eat Together May Be the Healthiest, New Evidence Confirms <<And just in case you’re skeptical about Yoni’s conclusion above, here’s some data. (ScienceDaily)
• Does the Ratio of Omega-6 Fats Really Matter? <<Props to Monica Reinagel for calling BS of the week on Harvard’s nutrition department. Tell ‘em girl! (Nutrition Diva)
• Let’s put an end to ‘dietary tribalism’ <<One thing I love about Summer Tomato readers is we have a good representation of all dietary philosophies, from vegan to paleo. Love this piece reminding us that we have more in common than we think. (Grist)
• Want to Feel Fuller After Breakfast and Lunch? Toss Some Almonds in Your Cereal <<The analysis here is kind of lame, mainly because they credit “low GI” instead of the high-fat almond itself. But at any rate it is an interesting finding, and agrees with my personal experience. (The Atlantic)
• Obesity Epidemic Fueling Rise in Rheumatoid Arthritis Among Women <<Few people realize the link between arthritis and diet. (ScienceDaily)
• Learn About and Solve Three Common Cooking Mistakes with These Recipe “Wheels of Misfortune” <<This handy info graphic is put out by America’s Test Kitchen, so it’s almost certainly all awesome advice. (Lifehacker)
• Gluten Intolerance (Video) <<I go back and forth on the whole “gluten is evil” bandwagon, but I like Dr. Weil’s perspective here.
• The “What the hell is wrong with you, you have a family, stop eating like this!” Restaurant <<Leave it to Conan to call it like it is. This slideshow is hilarious. (Team Coco)
• SHITAKE MUSHROOM + LENTIL ASIAN TACOS <<I’m not one to think tacos can be improved upon, but these look pretty damn good. (Sprouted Kitchen)

What inspired you this week?

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Balsamic Asparagus and Carrots

Nothing represents springtime quite like fresh asparagus. This easy recipe highlights its unique flavor by pairing it with sweet carrots and reduced balsamic vinegar. It is simple, delicious and can be prepared in under 10 minutes.

Start with the freshest, greenest asparagus you can get your hands on. These should be easy to find in California throughout the springtime.

The trick to keeping asparagus tender and not fibrous is to snap off the bottom of the spears with your hands. The asparagus will naturally break where the fibers are thinnest and most tender, leaving all the thick and chewy fibers on the end you throw out. After washing, grip each asparagus spear near the middle with one hand and use the other hand to snap off the bottom.

To make it more substantial add an egg, lentils, beans or just use it as a side dish. Here it was served on a bed of brown rice that I pulled from the freezer.

Balsamic Asparagus and Carrots

Ingredients:

• Asparagus (1/4 – 1/2 bunch for single serving)
• Carrots, 3-5 medium-small carrots
• 1 clove garlic, minced
• 2-4 tbsp balsamic vinegar
• Sea salt

Crush and mince your garlic clove and set aside. Prepare your asparagus spears as described above and cut them into 1-2 inch bite-sized pieces. Peel your carrots with a vegetable peeler (my peeler recommendation can be found in the Shop under Kitchen Gear > Accessories) and slice at an angle into half inch pieces. Angled cuts increase the surface area of the carrot and are better for cooking.

Heat 1-2 tbsp olive oil in a frying pan on medium heat. Add carrots to the pan and stir to coat with oil. Add asparagus to the pan and stir again. Sprinkle sea salt onto the vegetables and allow them to cook until asparagus is bright green and starting to sweat, about 2-3 minutes. Stir occasionally.

Clear a space in the center of the pan and add garlic in a single layer. Allow to cook until fragrant, about 30 seconds. Stir to mix garlic with the vegetables. Drizzle on balsamic vinegar and stir. Continue to cook, stirring occasionally until the carrots are tender and a thin balsamic glaze begins to form on the vegetables. Remove from the pan and served immediately.

What is your favorite Quick Fix for asparagus?

Originally published April 6, 2009.

It’s been nearly 7 months since we took pre-orders for Mercado, the farmers market bag that I asked the Quirky Inc. community to help me design, and the wait is finally over. Mercado is now shipping and we are accepting new orders.

I think you’ll love the final product, we spent months making sure every detail is perfect. I tested multiple versions of the bag and they integrated all my suggestions on design and materials to create the best product possible.

Mercado: The Ultimate Farmers Market Bag

I couldn’t be happier with the outcome, and it’s just in time for farmers market season. If you submitted a pre-order you should have received an email yesterday. Click on the link they provide to confirm your shipment. Please check your spam folder if you can’t find the email.

You can order the bag directly from Quirky. You can even grab a custom link that lets you earn 10% on sales if you share it with your friends and followers. The bag will practically pay for itself

Mercado: The Ultimate Farmers Market Bag

Thanks everyone for your patience and continued support. I can’t wait until Mercado arrives in your mailboxes!

Order Mercado Now