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Don’t matter how cold it is outside, gotta have cold noodles when in Seoul 🍜 ☃️ This is the one dish I never bother eating outside of Korea. For some reason I’ve never had a good bowl of naengmyun abroad 😢 This bowl was not our first bowl this trip, but it was the last, from our last day, hanging with @ourhour #bff ❤️
The OG mungbean pancake shop in Seoul’s Gwangjang Market now has a handful of copycats in the very same market, boasting the same name and identical signage 🙀 Don’t know what the backstory is there, but there’s a small sign in the original shop’s window stating that there is only ONE Soonhee’s pancake shop in this market ☝🏽 Look for the rectangular lamp hanging outside with their name in red and green Korean font. The market is touristy, sure, but these pancakes are so damn fluffy and the perfect antidote to a freezing winter’s day ❄️
In tears after our meal at Hansikgonggan by legendary chef / my hero @heesookcho. TEARS 😭 Pure Korean flavours elevated to the highest level by the most down to earth chef and team 🙏🏼 Hidden away on the grounds of @arariomuseum, this tiny boxcar of a restaurant has won my heart. The covetable tableware and unbelievably reasonable price (60,000KRW for lunch, 120,000KRW for dinner) only added to this humbling experience. I was lucky enough to take a few classes from Chef Cho when she taught at my program @ccikchef. An incredible teacher, chef and soul, I dream of learning from you again, thank you 🙏🏼🙏🏼🙏🏼
In love with the stacks of retro tiled buildings and traditional wooden storefronts in Yanaka 😍😍😍 If I ever live in Tokyo, I would live here, thanks for sending me there @dadodd 😘 @scaithebathhouse, the last lucky cat shop and @tokyobike_jp, what’s not to love ❤️
Someone stole one of the perfect croissants @path_restaurant near Yoyogi Park before I could snap a photo 🥐 Might have been me 😝 Important research into whether the croissant is better @path_restaurant or @konbi 🧐 How is everything in Japan so perfect, how?? ❤️❤️
We wanted to visit Kabi in Tokyo because of its focus on fermentation (kabi = “mold” in Japanese). I was charmed by the young, Nordic vibe a stone’s throw from the Nakameguro canals ✨ The chef Shohei Yadira worked at Kadeau in CPH and focuses his technique on Japanese ingredients, with his wife, Kiriko Nakamura, creating the gorgeous desserts. Each dish was plated beautifully on ceramics handmade for the restaurant around Japan and by a friend in Bourgogne, and their courses featured fermented layers like housemade corn miso, sake lees, fermented tomato water. The first pic is of the last dish, a sweet potato cake, with sweet potato purée and sunchoke crisps. The green parcel in the 2nd picture is pickled mackerel on rice wrapped in spinach and wasabi leaves, with kale dust. The last picture is an ode to carrots, topped with a carrot granita 🥕 Was a lovely break from ramen and sushi, but of course it was back to ramen the next morning 🤓
A simple rice bowl topped with salmon roe, sea urchin, crab, fatty tuna, clam, squid, tuna, shrimp, herring roe and cucumber is high art in the hands of this man 🙏🏼 The Japanese approach to mastery is an inspiration and I would gladly wait again to sit at his counter ❤️ Incredible value too and not sure how they make a profit... Tip: arrive 30 minutes before they open and you still won’t be among the first seated. And when they give you the yellowtail sashimi in sesame sauce, save it for the end. You should leave some rice in your bowl and ask for their beautiful seafood miso broth, which they pour over your rice. Then add the yellowtail which poaches slightly in the hot broth. A homey and soul-comforting end to a perfect lunch in Tokyo.
Packing and mentally preparing to freeze our butts off in Korea ❄️❄️❄️ -11C?? 😱 Making a tiny stop in Tokyo so @baroolosangeles can get his ramen/Lawson convenience store snack fix and then it’s to Seoul for personal time to honour family ❤️❤️
The Tarahumara, an indigenous tribe of the Mexican state of Chihuahua, grows this corn during the hottest time of the year 🔥 Called Tarahumara Maiz Caliente, this corn also grows in the hills of East Los Angeles thanks to @naturalresources @flamingo_estate 🌽 #urbanfarming
Red aloe blooming all over and ziggurat vibes @flamingo_estate ❣️❣️❣️
Karma circulation: taking home the most beautiful eggs coming from the most beautiful chickens feeding on a beautiful mess of household compost ♻️ And as a temple food master once told me, then we eat the eggs and we create fertiliser 💩 to grow the vegetables for us (and the chickens) to eat and the circle goes round again 😍🙏🏼 Thich Nhat Hanh writes about seeing the beauty in a decomposing leaf because we can see now it fertilises the ground for another tree to grow from and becomes an integral part of that tree. Everything is connected, and nothing can be born and nothing can die... ✨Thank you to @naturalresources @flamingo_estate @kateatliberty @ms.chrisramirez for giving me a day of inspiration and beauty 🙏🏼😘
 

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