Unknown to most, I have this love affair with Japanese cuisine since I was in college. It was further strengthened when I worked at P & G and most of my colleagues had similar palate. At a Japanese restaurant, you can count on me to deliver and not waste your money if you treat me to a Japanese buffet. I have a bottomless pit when it comes to Japanese food.
My husband, who used to shy away from this cuisine prior to marriage, is now as addicted as me. Sushi???? Yes, this guy who used to squirm at the sight of me devouring them, now devours them as much as I do. Influenced? It must be!
The nearby Japanese Resto right here at home is a frequent “target.” If I don’t feel like heading out to dine, my husband goes and pick up food to go. And no, phoning- in his order is not an option for him because he wants the food to be freshly made and not sitting in the counter before he picks up the food. He does not mind waiting as the Chef dutifully prepares and cook from scratch.
This Hibachi fried rice with shrimp was part of my menu almost everyday last week (the days prior to my skin patch allergy test, and getting the result of my food allergy test) in my desperate effort to get a good fill of seafood, should seafood be one of my allergies. I really did eat it everyday, and I can’t be happier.
And this seafood dynamite? You bet!!! I love, love, love this dish. It is a dish made of broiled scallops, shrimps, fish, mushroom, crab meat, spicy mayo and tobiko (or flying fish roe in English).
Now you know my Japanese food staples. I can never get tired of eating Japanese food. I used to have this ambition of learning how to cook Japanese food and make sushi, but that was just an ambition. I know my limits. Thus, for now, I rely on the expertise of the Japanese Cuisine Chef.