(Almost) Too Cute to Eat

Reiko ushered me into a wonderful bakery in Kurihama after we hiked through Flower World. I was fixing dinner that night for a family with a new baby, so I decided to get the Hello Kitty and Pikachu buns for the older siblings. Not that I ever need an excuse to buy baked goods . . .

Matt polished off Totoro before I could dream up a way to ship it to Totoro's fans in Norfolk or Peoria. The baker makes cartoon character buns in every size imaginable. I'm searching for an excuse to order a 10" x 12" Totoro. Matt doesn't seem very enthused about a Totoro graduation party so maybe we'll have to plan a special homecoming celebration for the Ancient Mariner.

Yet the bakery was not the day's culinary highlight. That prize goes to the noodle shop in the Kurihama station where Reiko treated me to slurpy ramen, the freshest gyoza that's ever danced across my taste buds before melting in the back of my mouth, and a mango dessert with a pleasant texture somewhere between jello and pudding.

Between slurps, I quizzed Reiko on gyoza sauce. This was a self-serving conversation since the three miniscule sauce packets the department store clerk tucks into my box of gyoza in the department store basement do not begin to cover my 18 dumplings.

Reiko makes her own sauce from three ingredients: soy sauce, vinegar, and rayou. Rayou is a Chinese oil infused with chili peppers. Subsequently I learned that Dr. T dips his gyoza in a homemade sauce concocted from soy sauce, vinegar, and sesame oil.

I'll try making my own sauce soon but not before we polish off the bottled gyoza sauce Reiko found for us in a grocery store. The bottled sauce combines Reiko's recipe with Dr. T's. Yum.