My mother in law, moved from Japan to Colombia over 40 years ago. We don’t have a lot in comon: Tak – my husband -, we are immigrants  and we enjoy cooking. These have given us enough to share.

From her I learned two things that are very important to me nowadays:

  • Food shouldn’t be wasted
  • You can easily make a dish taste as Japanese home made food by adding two or more of the following: dashi broth – japanese fish stock -, soy sauce, fresh ginger root, sesame oil, green onions, daikon, wakame seaweed or shiitake mushrooms.

This is what inspired the meal I cooked this evening.

There was some stuff in the fridge that was going to be wasted so I tried to find a dish I could cook using all, or at least most of them:

  • Letuce
  • Tofu
  • Lean ground beef – out of the freezer for over a day –

Vancouver has been colder than normal these days, so soup seemed to be a good option: meatball soup it is!


  • 1 pound lean groundd beef
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 2 green onion stalks
  • 1/2 cup bread-crumbs
  • 1 inch fresh ginger root – grated –

Mix all the ingredients in a bowl and make small meatballs – 1 cm diameter –


  • 10 cups water
  • Two tbs hon dashi – Japanese granulated bonito flake stock.
  • Two  tbs soy sauce

Bring the water to a boil, mix in hon dashi and soy sauce. Add the meat balls and let them cook for 10 minutes.

If you want you can add one or more of the following: vegetables – I used asparagus and carrots; daikon, cabage, leeks or shiitake mushrooms would make it -, noodles – glass noodles also called bean threads are the best but you can also use rice or wheat noodles – and tofu.

Serve in soup bowls and garnish with letuce and green onions.

It is cold out there… I am having my soup now. Hope this inspires you to cook  a Japanese-style soup.



Considering there may not be a better title for this first posting than the super original “Hello World” by WordPress here we go…

Days planning for this, to end doing it just spontaneously, almost nothing as planned: just one thing remains; this was always supposed to be about food. Food and me, food and you: those who are now invited to share some of my food stories and those who have the chance to try what I cook, cooked or will ever cook and, through it become part of this remake of my life through my cooking and eating adventures. This is about food, but not only about cooking and sharing some recipes, it is also about how food became important to me and how it has influenced my life.

Obviously, this is also about writing – something that used to be my passion in a previous life – and enjoying sharing what I write. So that I can really enjoy it, I have to set some rules that readers may not change:

  1. As spontaneous as this is, you may find typos, grammar errors, awkward wording, but always remember this is about food.
  2. I will try to make this simple: I may correct after posting but will not restrain my posts to perfectly written pieces, as in that case I may never post at all.
  3. As I go this will be taking shape, so I will think about it later. Right now I just have the impulse to write, and I want to follow it without restrictions, so again…

Hello World!!!