I went to Japan Week in Vanderbilt Hall at Grand Central Station today. I saw a cooking demonstration–Hojicha braised beef short ribs by Chef Helen Park. At the end of the demonstration, I got a free sample. It was delicious.
I also sampled some very good blueberry tea from Ito En. I saw the fried balls of takoyaki from Otafuku, but after the great short rib, I wasn’t sure if I could try fried octopus balls (but I do like octopus).
The Japanese Culinary Center had lunch boxes and cutlery. There were travel booths as well. Of course, I headed for Kitchoan, Japanese sweets. I bought a couple of goodies from a gracious man at the booth. I got Fukuwatashi senbei, a crisp waffle cookie with very creamy filling. Yum!
I also got Sakuranbo, a Japanese cherry in jelly. It was interesting, kind of like something moms used to do–put fruit in gelatin. It doesn’t look pretty, but it’s quite pleasant. I love the bright red color of the Japanese cherry.