Japanese International Dinner

On Saturday, January 12 we celebrated Japan, our third dinner at the Unitarian Universalist Church of Buffalo.

After watching the different groups that were participating in the Buffalo and Erie County Historical Society's Bunka no Hi, or Japan Culture Day back in November, I knew I had to ask the dancers if they would like to come and perform for our Japanese International Dinner.

Robert Poczik told stories about what it is like for a Westerner to go to a traditional Japanese public bath; this story was a humorous and surprising view of everyday Japanese culture. He then shared a slide show from his several trips to Japan, showing highlights of the city of Kyoto, the ancient capital of Japan and the country's greatest repository of imperial palaces, as well as it's monasteries, gardens and home to Japan's geisha. It was a very rich visual glimpse into the beauty of Japan.

Pictured above is a Japanese Buddhist altar. Pictured below is candied ginger.




The following people and groups helped to make this evening so successful:

Bruce Acker, the Assistant Director of Asian Studies Program at the University at Buffalo.

Dr. Takako Michii, PHD is the president of Buffalo-Kanazawa (Japan) Sister Cities Committee, former director of the Japanese program at SUNY Buffalo, distributor of Kaengen (Enagic) Water.

Joshua Smith of Serene Gardens.

Atsuko Nishida-Mitchell, certified tea ceremony instructor and Martin House docent.

Leader Setsuko Mullen, Yoshiko Connolly and others, all members of the Odori No Kai (Japanese Dance Group).

Susan Mann Dolce donated boxes and boxes of oranges for the center pieces.

Eve Holberg helped set up the main hall and produced dozens and dozens of origami cranes.

Kate Goehrig Scott helped transport all of the lovely dancers and assisted them with their music.

There were many many many door prizes that were donated by Serene Gardens, A Chau International, and Westside Stories, including books, chopsticks, gift certificates, and more. It made for a very exciting end of the evening!

The evening's menu included:

Salt massaged cucumbers with miso, undaria pinnatifida seaweed, and sesame seed

Sake steamed kabocha squash with white miso



Misoshiru with shaved daikon, yellow onions, and mountain yam

Sliced ginger and cracked red pepper crusted grilled tofu

Crystalized ginger wild rice blend with carrots and chaved cabbage

Roasted peppers with mentsuyu served on mixed beans

Azuki bean ice cream

Green salad with terriyaki nori and pumpkin seed dressing

Red Bean Ice Cream - No Eggs!

The vanilla ice cream is 1 pint of heavy cream, one cup of milk, 1/2 cup raw organic sugar and 2 tsp vanilla bean paste. Blended for 30 minutes in the ice cream maker, this soft ice cream needs to be packed and placed in the freezer while you make the red bean paste.

Bring the beans to a boil and then reduce to a simmer for 1 1/2 hours. Mash until the consistency of refried beans.

Pull out the ice cream and add the bean paste. Use a mixer and blend until smooth.

Place back into the freezer. Re-mix after one hour so that the beans are even distributed throughout the ice cream.

Its consistency is like a dry gelato, mild, not too sweet. Very うま味. 

Serene Gardens: Garden Center & Cafe

In preparation for the upcoming Japanese International Dinner, I've been experimenting with traditional recipes from rural Japan. Dishes from mountain farms are simple in construction but contain an unforgettable depth of flavor.

I've been reading Japanese blogs like The Humble Bean and Bohnenhase. Books like Japanese Farm Book and Washoku. I've also visited a number of restaurants in the area, sampling their food. Ichiban was my most recent stop prior to Serene Gardens and I liked their plating and flavors, but Serene seems to be one step beyond them.

I drove through picturesque and slightly nerve-wracking wintery weather to get to the garden center and discovered an exquisite hideaway. They opened in April of 2012, but it appears as though they have been there for years, rather than months; their website photos show a fully developed garden and center.

When I first stepped in the shop I noticed the intense scent of pine from the boughs and wreathes. It was such a delightful change from the artificial scents blown in most shops this time of year. The colors, fresh plants, the pottery all worked together, pulling me in further.

The center's commitment to providing organic and sustainably sourced product was wonderful to see.


There are a large number of gardening tools and other supplies, including items for Ikebana.

There are also a large number of distinctively Japanese items for sale.

The dining area is spacious and beautifully decorated.

A large Christmas tree sat in it's center, covered in all sorts of fun Japanese ornaments.

The front counter pulls you right in. I was eager to start ordering and chose a loose leaf Pu'erh tea, chocolate mint fusion, to begin with.

        

I also ordered a tuna roll. The wrap was so fresh that it had a tackiness not often found in local sushi shops. They were served with a modest amount of wasabi and freshly sliced ginger.

This soba, buckwheat noodle, soup with soy and bonito base, cubes of tofu, broccoli florets,  slivered carrots, minced green onions, and slivered mushrooms was hearty and rich.

This year-round garden center and cafe is not that far from Buffalo or Niagara Falls and is worth the adventure of traversing the Grand Island bridges! Family and pocketbook friendly, I'll definitely be back soon.