Allison Day

Every Day is a Sushi Day! is all about sushi. My recipes vary from the most traditional sushi to the craziest off-the-wall combinations. Every week I will post new sushi recipes that I have made, as well as sushi restaurant reviews, sushi tutorials, and other sushi-related randomness. Every day is a sushi day!

Spicy Mushroom InariPosted on December 28th, 2014 · 29 Comments »

Maki Recipes

Mushroom inari

Every few months, Son and I go out to eat KBBQ with some of his old coworkers. Charred meat, a huge variety of banchan, your clothes smelling like KBBQ all the way home… what’s not to love? Unless, of course, you’re the one vegetarian of the group, who always gets stuck in the corner, marinating in meat smoke while noshing on whatever meatless dishes the restaurant happens to serve.

To make up for that, every time we have a potluck, I try to make some hearty, delicious meatless dishes that our token vegetarian can enjoy. Especially when he’s the one hosting – it just seems so wrong to bring a meaty dish to a vegetarian’s house.

One of the sushi recipes that I make most often for potlucks and at home is my Spicy Shrimp Inari. It’s simple and delicious… and, as it turns out, seriously easy to convert to vegetarian! Now, this new mushroom inari recipe, along with my Vegan Sushi, are my go-to recipes when I know vegetarians or vegans will be present. Both are easy to make, and both are delicious enough that even serious carnivores love them!

  • 1 package aburaage (inari pouches)
  • 3 cups sumeshi
  • 1 whole portabello mushroom
  • 1 tbsp unsalted butter
  • 1/4 cup mayonnaise
  • 1 tbsp Sriracha sauce
  • 1 tbsp black sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Slice the portabello mushroom into long slices, then cut each slice in half.
  3. Melt the butter in a saute pan over medium heat, and saute the mushroom slices until softened and brown.
  4. Prepare the inari pouches according to the directions on the package. (Some require no preparation, while some say you should boil the pouch of inari for a few minutes before using them.)
  5. Mix the mayonnaise and Sriracha sauce until well blended.
  6. Stuff each pouch of inari with about 1/4 cup of rice.
  7. Lay a piece of mushroom on top of each stuffed inari.
  8. Drizzle a little spicy mayonnaise over the mushroom.
  9. Sprinkle sesame seeds over the sauce.
  10. Enjoy!

29 Comments

It’s been two and a half years since Son and I went to Japan with Rachael and her family, and it seems I never quite finished posting about the trip! Oops.

However, since I find it helpful to refer back to the trip (especially when other people ask for recommendations), and I hope you all find these posts interesting and informative, I’m going to post about the rest of the trip anyways! (And if any of you go to Japan, let me know! I love hearing about other peoples’ trips.)

All the previous posts from our 2012 Japan trip can be found here.


Our last day in Japan was a short one. We took the Shinkensen, all the way back to Tokyo.

Shinkensen back to Narita Airport

Leaving Kyoto


Allison on the train

Of course we had to have some snacks, on the way.

Son with the shumai chips

Shumai chips – odd, but addictive!

Shumai chips

Train conductor

Back in Tokyo

View of houses from the train

Goodbye, Japan! We hope to be back soon!

At the airport.  Goodbye Japan!

(P.S. I’m surprised I wasn’t charged an overweight fee for my bags – half the weight was from cookbooks alone!)

Final cookbook tally

4 Comments

It’s been two and a half years since Son and I went to Japan with Rachael and her family, and it seems I never quite finished posting about the trip! Oops.

However, since I find it helpful to refer back to the trip (especially when other people ask for recommendations), and I hope you all find these posts interesting and informative, I’m going to post about the rest of the trip anyways! (And if any of you go to Japan, let me know! I love hearing about other peoples’ trips.)

All the previous posts from our 2012 Japan trip can be found here.


On our last full day in Kyoto, we were lucky enough to meet up with an old friend of mine who now lives in Kyoto. I’ve known Kaori since I was a teenager, when we both danced with the same pre-professional ballet company. These days, she’s dancing as a professional ballerina with a ballet company in Kyoto.

We met up with her at Shijo station, then headed to Cafe Reims.

Cafe Reims menus

Outside of the cafe

Inside of the cafe

Inside the cafe


I ordered pasta with salmon, asparagus, white sauce, and fish eggs.

Pasta with salmon, asparagus, white sauce, and fish eggs

Kaori got a fish burger.

Kaori's fish burger

And Son had a hamburg plate.

Son's hamburg plate


After lunch, we headed to Nishiki market, which was just down the street from the cafe.

Unagi shop in Nishiki market

Shop in Nishiki market

Nishiki market hadn’t changed much from when we visited back in 2010 – remember these little candied octopuses?


There are so many tasty things to try at Nishiki market, it would be a shame to leave without buying anything!

So we got senbei…

Senbei shop

Man making senbei

Shop selling dried seafood

… black beans…

Allison and Kaori buying beans

Shop selling greens

Shop selling tsukemono

Shop selling misozuke

Allison and Kaori walking through Nishiki market

… yuzu kosho…

Shop where we bought yuzu kosho

… and shoyu mochi with matcha and red bean fillings.

Nishiki market

Allison and Kaori

After shopping, Kaori had to go run some errands, so after bidding her goodbye, Son and I stopped at Ippudo for ramen. Of course.

Just inside Ippudo

Diners at Ippudo

Ippudo Menu






Allison in front of Ippudo

Five stars, would go again. 😀

Shellfish shop in Nishiki

Gift shop

Plush sushi

Samurai with utility belt

On our way back out through Nishiki market, we stopped and got some mochi with kinako for dessert. Delicious.

Mochi with kinako

After heading back to the hotel to pack, we finally got to check out the Kyoto Station CUBE.

Yatsu hashi shop

We found some tasty food souviniers to bring home for friends and family.

Allison shopping for food souvenirs to bring home



… and then headed to the hot food section to find some tasty foods for dinner!

Man making sushi

Inari shop

Tebasaki shop

After purchasing all sorts of deliciousness for dinner, we left the shops in the basement, and headed alllll the way to the top of Kyoto station.

Heading up to the roof of Kyoto Station

View of Kyoto from the roof of Kyoto Station

Way up on the 10th floor of Kyoto station, is a cute little area called “Happy Terrace”, where we sat a bit and ate.

Allison eating the pork and potatoes

We had found all sorts of interesting things, like pork with potatoes…

Pork and potatoes

View of Kyoto Tower across Happy Terrace

… and a beautiful bento box.

Bento box

(We really couldn’t get enough of the bento boxes in Japan – they were all so wonderful!)

Bento box

Schoolkids invading the roof

Schoolkids looking at one of their cameras

And then Happy Terrace got mobbed by a swarm of schoolkids.

Schoolkids everywhere

(Kyoto Tower looks so pretty from here!)

Kyoto Tower

So we headed back down the 10 flights of escalators…

The view down 10+ flights of escalators to the bottom of Kyoto station

Happy Terrace

So many schoolkids!

Heading back down to Kyoto Station

The roof of Kyoto Station

Kyoto Tower

Allison in front of Kyoto Tower

… all the way back down to the train station.

Shinkensen tracks at night

But before we left, we needed to make one more stop!

Had to buy a few last shiro cream puffs from Beard Papa’s, to bring home to California.

Allison buying cream puffs

Back at the hotel, we got into the other two things we bought at the Kyoto Station CUBE.

Five kinds of inari sushi – oh, how I wish I could find these in LA!

Inari Sushi

Inari Sushi

Inari Sushi

Inari Sushi

Inari Sushi

And tebasaki chicken wings. Delicious!


2 Comments

It’s been two and a half years since Son and I went to Japan with Rachael and her family, and it seems I never quite finished posting about the trip! Oops.

However, since I find it helpful to refer back to the trip (especially when other people ask for recommendations), and I hope you all find these posts interesting and informative, I’m going to post about the rest of the trip anyways! (And if any of you go to Japan, let me know! I love hearing about other peoples’ trips.)

All the previous posts from our 2012 Japan trip can be found here.


Having forgotten to put the “Do Not Disturb” sign on our door the previous night, we were woken up at the very early hour of 10am by a housekeeper knocking at our door.

Yeah… we were still pretty exhausted from all the walking the day before.

Tuna onigiri

But since we were already up, may as well take full advantage of our second-to-last full day in Japan!

(After a quick breakfast of tuna onigiri, of course.)

Shinkensen tracks at Kyoto Station

We walked to Kyoto station, and took the Shinkensen to Shin-Osaka.

View from Fukushima station

From there, we couldn’t figure out where to go. Son wanted to go to the aquarium, but he also wanted to go to this “food street” he had heard about, and I wanted to go to a cookware street that my cousin had told me about… but unfortunately we only had a limited amount of time to see Osaka.

Fukushima station sign

Which pretty much meant we promptly got lost. Yeah, the Fukushima station was not where we were supposed to get off for any of the above destinations. Oops.

Fukushima station

Luckily the Japanese trains come by quite regularly, and the line we were on was very similar to the Yamanote Line in Tokyo, in that it just goes in one big circle around the city. So you can’t get too lost.

JR-Namba station tracks

Plus in the time we had to wait for the next train, we managed to figure out where we wanted to go.

Pretty soon we were on our way to the JR-Namba station.

Suica machine

JR-Namba Station

Outside JR-Namba Station

So which destination did we choose?

Walking along a main street in Osaka

Crossing the street to get to Dotonbori


Well, you know us.

Walking through a covered strip mall

Side street

Of COURSE we went with food.


Dotonbori is a street lining a canal in Osaka, and it’s famous as a food destination. There are restaurants all up and down the streets surrounding the canal. So. Much. Good. Food.

Ramen shop at Dotonbori


Our first stop was an okonomiyaki and takoyaki shop.


Osaka is known for its okonomiyaki and takoyaki, so this was a no-brainer.

View out the back of the okonomiyaki restaurant


We got eight takoyaki – four with worcestershire sauce, and four with shoyu. They were excellent, of course.

Allison eating takoyaki

Takoyaki inside


We also got a pork okonomiyaki (and when they say pork, they really mean bacon) with egg and scallops. Good stuff, man.

Allison eating

Posters inside the restaurant


Cutting the okonomiyaki

Serving the okonomiyaki

Okonomiyaki close-up

Tables inside the restaurant

Outside of the restaurant

Outside of the resturant

Hawker outside of the restuarant

Then we wandered…

More restaurants

Pastry stall


Side street

Food stall

… right into another bookstore, where we bought a Japanese cookbook all about ice cream, and some Japanese cooking magazines.

No, we did not buy the Japanese version of Twilight, though the Japanese “Edward” on the cover is pretty amusing.

Twilight in Japanese

More wandering…

River and crazy ferris wheel

Another view straight down the river

… and more food, of course.

Crepe Ojisan


This time, a Japanese crepe with strawberry ice cream, pound cake, chocolate, and whipped cream.


View of the river from the other side of the ferris wheel

Then we headed back to a ramen place we had read about. Kinryu Ramen is easy to find – it’s the shop with the huge dragon coming out of it!

Ramen shop

Inside of the ramen shop

Allison in the ramen shop

Kinryu Ramen

Chashu in the ramen

After lunch part 2, (which was delicious, by the way), we tried to find our way to Doguyasuji – the cookware street.

Wandering Osaka, looking for Doguyasuji

Getting closer to Doguyasuji

On the way, we got distracted by ice cream. Again.

(But can you blame us? In Japan’s hot, humid summer, as much ice cream as possible is a must!

Pastry stand

Man making pastries

Another pastry stand

People dressed up as characters

This time, it was came in the form of a wafer filled with ice cream and red beans. Delicious

Wafer cookies filled with red bean paste and ice cream

People dressed up as characters

Allison with the wafer pastry

Wafer cookie with a bite taken out of it

A person dressed up as an old man character

And then… hey, look! We found Doguyasuji!

Found Doguyasuji!


Cat statue


I tell ya, this is food blogger heaven.

Allison, and lots of spoons

Tons of dishes

Knife shop

A food blogger's dream!

Side street

On our way back to the train station, we stopped at Choco Cro again, and bought a matcha daifuku croissant to snack on.

Choco Cro Matcha Daifuku Croissant

Inside of croissant

Reading one of our magazines on the train back to Kyoto

By the time we got back, the Kyoto Station CUBE was closed, so we picked up dinner at Family Mart again. (The best.)

Oh – and one more interesting thing you’ll find in Japan, but not in the US: oftentimes, disposable chopsticks come with a toothpick! How nifty is that?

Chopsticks come with a toothpick!

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Salmon avocado rolls

Longtime Sushi Day readers may recall that I’ve been a huge fan of I Love Blue Sea ever since I got to know Martin Reed almost five years ago. I used to be a huge fan of their sashimi sampler, and loved using it for my New Year’s sushi, but alas, they discontinued it a few years ago.

Luckily for me (and you!), Martin has embarked in a very exciting new venture that is all about providing sustainable sashimi to the general public (meaning, you don’t have to buy 10 lbs of fish at once)! He just launched a Kickstarter project for his new company, Two Fish.

Albacore nigiri

From their Kickstarter:

“Buy fish directly from a boat, sliced by sushi chefs and delivered to your door. Leftover trim is donated to local food banks.”

“Traditionally when fish is processed for sushi, 20 – 50% of it is discarded. This is a tremendous waste of some the healthiest parts of the fish, like the belly and collar. Instead, by processing it ourselves and buying direct, we can take the trimmings and bits, and donate those to our nonprofit partner, Project Open Hand – an amazing organization that provides meals with love to seniors and the critically ill. Our hope is that a high-protein and omega 3-filled diet will help boost health and happiness in our communities.”

You get delicious sashimi delivered to your door, people in need get the health benefits of fish added to their diets, and none of the fish goes to waste – what more could you ask for?

Tobiko gunkan maki

I got a sneak peak at his new project a couple of weeks ago, when a box of frozen sashimi arrived at my door. All I had to do was defrost it for a few hours before eating, and voila! Sashimi-grade fish.

The albacore I got came in small slices, perfect for sashimi. I made a few mini nigiri with them, but the majority we ate as sashimi. Son couldn’t stop eating it – I had to force him to take a few photos before he ate it all up!

I also got some ikura (fish eggs). Since I was more interested in sampling the quality of the sashimi than playing with weird combinations like I normally do, I went traditional, with a gunkan maki. But since I can never pass up an opportunity to play with the Rice Cube I got a few years ago (see here and here), (plus it’s super convenient), I made square gunkan maki. Due to the freezing, the ikura were a little saltier than usual, but still very delicious.

The last type of fish I got to play with was their salmon. Of the three fish I tried, this was my favorite. (Unfortunately, I did not get to try the ahi tuna that’s on their Kickstarter.) I made a simple salmon and avocado roll (I made a similar tuna and avocado roll several years ago) which was absolutely delicious.

All in all, I’m really excited about Two Fish. I love supporting sustainable seafood companies as much as I can… plus, anything that keeps me from having to battle my way through Japanese supermarkets the week before New Year’s is always a good thing. 😉 I’ve already supported their Kickstarter – I’d love it if you would, too!

Salmon and avocado roll

Disclaimers: The fish was sent to me free of charge, with no obligation to write a post about it. All opinions are my own… and Son’s. The Rice Cube link is an affiliate link.

3 Comments

Salmon PokePosted on May 26th, 2014 · 14 Comments »

Other Recipes

salmon poke

A few months ago, a new restaurant opened in Redondo Beach that serves nothing but poke. We’re kind of addicted. (We like the California Roll poke the best.)

Jus' Poke

A few weeks ago, Son and I went on a business trip/vacation to Europe, which was tons of fun, exhausting, and left us craving Asian food like crazy. (Check out my Instagram for lots of pictures from the trip, and keep an eye on the Fridgg blog for writeups about everywhere we went, as soon as Son has time to process some of the thousands of pictures he took!) (We totally have been binging on Thai, Chinese, and Japanese food since we’ve gotten back.)

Flying to Europe

A few days ago, one of the awesome people I met at Big Traveling Potluck this year blogged about ahi poke. Yummm….

And then, Saturday night, after a long day full of lots of eating, Son and I were standing in front of the fish counter in Whole Foods at closing time, trying to figure out what I should cook for the next week. “Figure out what you want,” I told Son with a yawn, as I gently pushed him towards the big slabs of fish.

“Hmmm, maybe salmon…” he hemmed and hawed.

“All the salmon is sashimi grade,” offered the man behind the counter, with a smile. “You could make poke…”

“Ooooh!” Son and I both perked up at the idea. “We could get a couple of pounds of salmon, and make half into poke, and cook the other half…”

So we bought the fish, and the next day, used Samantha’s ahi poke recipe (substituting the salmon for the ahi tuna, of course), and made half of the salmon into poke. And then made the other half of the salmon into poke, because it was too delicious not to. 😀

salmon poke

Recipe slightly adapted from Samantha of Little Ferraro Kitchen

  • 1 lb sashimi-grade salmon, cut into cubes
  • 3 tbsp shoyu
  • 2 stalks of green onion, chopped
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tsp sea salt (optional – Son thought it was a little too salty, but I liked it with the sea salt, so add to taste)
Cooking Directions
  1. Mix all ingredients in a large bowl and refrigerate until ready to serve.
  2. Enjoy!

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Note: I wrote this post shortly after New Year’s. And then couldn’t decide when to post it, or if I should post it, and… now it’s two months late and I’m posting it anyways. Yeah… I’m an awesome blogger like that. Enjoy!

Happy New Year!

I hope 2014 started out with a little less excitement for you than it did for me!

Ever since starting Sushi Day back in 2006, I’ve gotten the responsibility for making sushi for my family’s New Year’s celebration every year.

On top of that, for the last three years since we mentioned it in my Miso Hungry Podcast, I’ve also started making the kuromame every year (we used to just have canned kuromame).

Making all that has never been a problem. Until now. (DUN DUN DUN!)

I started the kuromame on time – started soaking it two nights before New Year’s Day, then simmered it all day on New Year’s Eve. Buuuut… it seems I had the heat turned too low, because the beans were crunchy (crunchy!!!) after eight hours of simmering. GAH.

“Okay,” I thought, “I’ll just leave it on low overnight, and if it’s still not ready, I’ll cook it on high all morning while I’m making the sushi.” It was a totally solid plan.

… that is, until I noticed the power light on my laptop charger dimming, then brightening, then dimming again around 2:30am.

“Uh… am I using too much power?” Not that that makes any sense at all, but it was 2:30am. I wasn’t exactly thinking straight.

I ran out to the kitchen, and turned off our electric stove. Everything seemed fine (although for some reason our apartment seemed a tad bit dimmer than usual), so I tiptoed back to bed, trying not to wake Son.

A few minutes later, the power cut out entirely.

This time I did wake up Son, and made him go check outside. All the neighborhood lights were out. Great.

As we were falling back asleep, the sound of sirens cut through the air. “I wonder what that could be…?”

7am. The alarm on my phone is blaring. Sushi time!

Except… not. We have power, but only just barely. Not enough for the rice cooker to work, and no rice means no sushi! (And remember the part where we have an electric stove? Yeah, no way to cook rice the old-fashioned way, either.)

Crap. Crappity crap crap.

I stepped outside to run to Starbucks (which… um… was closed due to power outage. *facepalm*) and ran into one of my neighbors. “Do you have power?” “Just a little.” “Any idea what happened?”

Turns out a drunk driver was playing chicken with a power pole at 2:30am, and they both lost. -_-

Okay. Don’t freak out.

At a loss for what to do, I called my dad to see if I could try to bring everything over and make all the sushi at his house. (Which, by the way, is very difficult to do when the local cell towers are ALSO without power. Oy vey.) And then I realized that the car was in the garage… and I can’t get into the garage…

Called my mom. She suggested having Grandma cook some rice, and heading out there a few hours earlier than we had all planned to go. Okay. That should work. I woke Son, to tell him the plan and get him ready to go…


*happy dance*

Once I was sure the power was going to stay on, I started the rice, over-caffinated myself, and got the kuromame cooking again.

Two hours and 27 rolls of sushi, a successfully-cooked pot of kuromame, and a bowl of New Year’s ozoni later, we were ready to go. Right on time!

Moral of the story? Don’t drink and drive! (And maybe buy a backup generator for important cooking days… 😉 )

4 Comments

Ramen Burger

Have you heard of the Ramen Burger™?

They say it’s the next Cronut.

Ramen burger on TV

Started in New York just two months ago by Chef Keizo Shimamoto, the Ramen Burger™ has taken the ramen world by storm.

If his name sounds familiar to you, there’s a good reason for it – Keizo and I have been friends for several years now, and I’ve mentioned him when we went to the Shin Yokohama Ramen Museum and his ramen shop Bassanova the first time Son and I went to Japan, and then again when we went back to Bassanova and then got monjayaki and ramen with him in the middle of a typhoon during our second trip to Japan with Rachael and her family.


A few weeks ago, Keizo sent out a message to a bunch of his LA friends. The ramen burger was coming to LA!

Even better (at least, as far as I was concerned), he was bringing the ramen burger to the Torrance Mitsuwa!

Since it was so convenient for us (we go to the Torrance Mitsuwa all the time), and we REALLY wanted to try a ramen burger, Son and I volunteered to help.

Allison with the Ramen Burger shirt

When we got there at 9:30am, they said there were already more than 300 people in line. (They weren’t going to start serving Ramen Burgers™ until 11am.) Some of the people near the front of the line had been there since 6am!

Ramen burger line

At one point, there were over 1000 people in line. The line wrapped around the entire Mitsuwa building, until the tail met the front of the line… and Mitsuwa’s a pretty large building.

Ramen burger line

Never have I been so glad to be able to volunteer for something – especially since it was a pretty hot day in Torrance.

Ramen burger line

Since there were so many of Keizo’s friends volunteering, I just hung out for the first couple of hours (and explained to all the random people passing by what a ramen burger is) while Son and Cam and Tracy (the other photographers) took photos of the prep and the enormous line.

Chef Keizo flipping buns

Chef Keizo showing volunteers how to cook the buns

Keizo was busy prepping, and showing all of the volunteers how to prepare the Ramen Burgers™.

Chef Keizo showing how to prepare a ramen burger

Chef Keizo with the first ramen burgers

Chef Keizo eating the first ramen burger

The first round of prep volunteers

Starting to cook ramen burgers for the media

It wasn’t long before the news stations and other journalists started crowding in.

News stations filming ramen burger prep

Getting ready to start

Keizo with his ramen burger

So… what is a ramen burger?

Allison holding a wrapped ramen burger

It comes wrapped in this neat wrapper that acts like a bowl, to catch the sauce and loose noodles.

Allison with a wrapped ramen buger

And when you open it up, you find two ramen “buns”, surrounding an angus beef patty, arugula, their special shoyu-based “secret sauce”, and green onions.

Ramen Burger

(Yeah, I’m a food blogger, of course I had to Instagram a photo of it!)

Allison taking a picture of her ramen burger

Ramen burger

So how does it taste?

Allison eating a ramen buger

Pretty gosh darned good, in my opinion.

Ramen burger with a bite taken out of it

I love ramen, I love burgers, and what Keizo has made is the perfect combination of the two.

Allison eating ramen burger with Lana in the background

The crowd

Everyone who had waited in line for hours seemed to think it was worth it, too!

The first people to get their ramen burgers

Keizo being filmed by CBS 2

Allison with her ramen burger shirt

Sweetest moment of the day? Keizo serving his mom the very first ramen burger of the day – and she loved it!

Keizo with his mom and brother

Lana being filmed by CBS 2

Hey, who’s that food blogger? Lana showed up! ^_^

Lucky woman didn’t even have to wait in line – one of the members of the media didn’t want to finish his, so he gave the rest of his ramen burger to her.

Allison and Keizo

The line inside Mitsuwa

People purchasing ramen burgers

Ramen burger prep line

Allison wrapping burgers

A few hours after we started, a couple of the volunteers had to leave, so I got to step in and wrap the ramen burgers for the next three hours.

Allison wrapping burgers

Allison handing off a burger

By 3pm, the last of the ramen burgers were gone. We had cooked, wrapped, and sold more than 500 of them. The day was a total success!

If you didn’t get to try a ramen burger this time around, you can try them every weekend at Smorgasburg in NY, or on weekdays for the next two weeks at Dassara in Brooklyn.

If you want to know when the ramen burger will be back in LA, follow me on twitter or facebook – I’ll announce it next time Keizo brings his Ramen Burger™ back to LA!

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Ramen shop

It’s time for another Mitsuwa fair, and all of the delicious things that comes with it!

This past weekend they had their Kyushu and Okinawa Fair at the Torrance, Costa Mesa, and San Diego stores. (If you’re near San Jose, Chicago, or New Jersey, check out their event page – the fair is in those cities this upcoming Thursday through Sunday!)

Condiments for ramen

As usual, they had a guest ramen shop visiting from Japan. This time, it was “Tanaka Shoten” with their “Hakata Nagahama Ramen”.


We loved the light flavor of the broth, and the chashu was flavorful and just fell apart in your mouth.

They also offered a rice bowl topped with spicy cod roe, which Son loved.

Spicy cod roe rice bowl

We loved everything so much, we came back two days later for two more bowls of ramen and another rice bowl!

Allison eating the ramen

One very cool part about these Mitsuwa fairs is getting to see all of the interesting products they import from Japan just for the fair.

Allison shopping

Since this was an Okinawa fair, there were quite a few sweet potato products, including purple sweet potato somen (you can expect to see a recipe using that one of these days!) and sweet potato sticks.

Strawberry pudding cream puff stand

They also had “Pie Fresh AMAO strawberry Pudding on Choux” from “Kikuya” from the Oita Prefecture.

Strawberry cream puffs

They were interesting – custard and a flan-like strawberry pudding inside a cream puff.

Allison shopping

The caramel sauce was a little too bitter for my tastes, but aside from that they were delicious.

Sushi stand

They also had various types of sushi rolls, including mackerel sushi (which we didn’t try), and the Genkai Roll Sushi.

Sushi packaging

Japanese packaging is always so pretty!


The Genkai Roll was delicious. The fillings in the roll included anago, shrimp, crab, cucumber, tamago, and mushrooms.


Crepe stand

And, of course, we can never resist Japanese crepes!

Allison with the crepe

Since they had a “purple yam special” crepe, we obviously had to try it.

Purple sweet potato crepe

A little too potato-ey for our tastes (we would have expected them to sweeten the purple sweet potato puree just a bit), but it sure does look nice, doesn’t it?

Purple sweet potato crepe

Want to know when the next Mitsuwa fair is? Check out their event page (the next fair is in just a few weeks!), or follow me on Twitter or Instagram – I always post photos when I go!

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