Little thrills, little trips, little ideas

Green Caviar with Awamori, I am in Heaven!

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imageTonight was one of those days that I rolled my eyes back in agony when my family asked me “Whats for dinner?”.  I felt like ordering take-out but I felt guilty because we have been eating out a lot. So I scooped up a German cum Italian and Japanese fast food combo with no cooking at all, just some heating up.

German – Ready-made German crackling roast pork with spaetze and potato salad

Italian – Fresh Burrata cheese with 30 months aged Parma drizzled with fruity extra virgin olive oil

Japanese – ahhh….this one is only for me to savour (because no one in my household dare to touch it), green caviar or sea grapes from Okinawa.

This green caviar comes in a package soaked in sea water direct from the Okinawan sea. So you can imagine that I could still taste the rounded full flavour of the seawater after I rinsed off  most of the salt. I slurped up the left-over seawater in this dish. My husband commented that its just salt in water, I totally disagreed because I could taste the entire underwater eco-system in it! I paired it first with a Chablis from Burgurdy, but the wine pales against the riches of the caviar. I need a heavy weight drink to go with this heavy weight delicacy. Therefore, I took out a bottle of Awamori which I bought during my last trip to Okinawa. Awamori is not sake as it uses Thai rice grain to ferment whereas sake uses Japanese rice grains. The alcohol content is 30%, it smells of autumn grass and wheat from the field…nice..¦Ð. I drank it straight without ice and it went so beautiful with the sea caviar. It accentuated its richness. I really recommend to anyone to try this combination if you ever get a chance to get hold of the green caviar. image


Author: ongling

Hi, I have been making bento lunch boxes for my toddler son for a year. Its a challenge everyday to think of new bento ideas to excite him. The creations are endless and took a lot of trial and errors. But most importantly, his bento lunches must deliver 3 key goals: exciting presentation (eye appeal), exciting tastes (texture & ingredients) and exciting adventures (dare to try; food play). Recently, I started making my husband lunch bentos too for work after he got envious of seeing beautiful bentos prepared by Japanese wives on Japanese TV network. I am learning and picking up skills from many talented bento makers everyday to improve myself. Here are some of my creations I would like to share with you. Apart from bentos, there some travel stories and little things i enjoy doing related to food and culture in this blog. So enjoy and share your thoughts with me.

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