Of course, you know Seattle Japanese Garden at Washington Park Arboretum is one of the most beautiful places in Seattle. And one of the best to host an event!

So, we were humbled and pleased that they would ask Kozmo Kitchen to provide catering for their own private event this past Sunday morning, a breakfast buffet for 30 guests. What a great way for us to cater a traditional Japanese breakfast for the first time.

We prepared a 13-course meal for an outdoor buffet, including Salmon, Tamago, three kinds of Onigiri and yummy miso soup with fresh corn and okra. We ended up serving indoors due to bad weather, but the Tateuchi Room offers a perfect setting for a warm, wonderful gathering.

Special thank you to Akiko’s Pottery for letting us use your beautiful pottery!

 

Shoyu Ramen at Sunset.

Miso Ramen with sautéed vegetables, fresh corn and butter.

Learn how to make these delicious home style ramen at PCC Cooks locations.

Sign up at https://www.pccmarkets.com/class/authentic-ramen-at-home

Kozmo Kitchen makes broth from scratch with kombu from Hokkaido (the best!).

To make richer flavor we sometimes blend kezuri gatsuo (bonito flakes) or mixed fish flakes.

Talk about natural umami bomb!

What is it that separates a special meal from all the rest? A meal you savor while eating and you feel good about sharing with family and recommending to friends? Sometimes, it’s the little things–like the pickles we hand make for all our bentos!

Whether it’s pickled cucumbers, pickled cabbage, or a mix of pickled veggies, pickles are a standard item that helps make bento a unique and fabulous choice.

Kyuri karashizuke (Persian cucumber pickled in Japanese mustard) are our hometown Akita’s recipe. Hakusai asazuke (Napa cabbage quick pickles) with carrot, cucumber and shredded kombu, is simple and refreshing with a citrus twist. No MSG, of course, because kombu provides loads of umami!

We never compromise on the quality of our meals, and our pickles are a perfect example of our philosophy at work. They’re not only tastier, they’re much healthier, too!

I am back from Japan where I enjoyed great times with family and lots of culinary exploration–and many new discoveries to bring back for Kozmo Kitchen!

This week, we are pleased to offer a seasonal treat for the start of summer: Hiyashi Chuka!

Every year, toward the end of the Tsuyu (Japan’s rainy reason from mid-June to the end of July), you start seeing banners flapping in front of local Chinese and Japanese eateries that read, ”Hiyashi Chuka Hajimemashita (Hiyashi Chuka is now available).” That means, “Summer is here. If you don’t eat Hiyashi Chuka now, it will be gone before you know it.”

Learn more about Hiyashi Chuka and check out my recipes at my North American Post article.

And get your orders in now!

Hiyashi Chuka Lunch

Date: Thursday, June 21

Delivery Locations: Big Fish Games, N5 Networks, Nordstrom, selected Amazon locations

Order Now!

Dinner: Hiyashi Chuka & Taste of Summer Bento

You can enjoy a larger portion of Hiyashi Chuka for your family dinner. Or try my Taste of Summer Bento and enjoy all the wonderful summer vegetables (plus everyone’s favorite Karaage Chicken)! I love to enjoy cooking fresh summer vegetables. So here is a bento showcasing wonderful ingredients of the season, such as corn, eggplant, zucchini, okra, cucumber, tomatoes, etc.

I will finalize the full menu after seeing what looks good at the market–check the ordering page if you’re curious about details. And please note, it will not be vegetarian.

Pick-up Locations:
Queen Anne Kitchen (521 1st Ave N, Seattle) – 4pm
Queen Anne Expo – 4:10pm
Queen Anne Lumen – 4:20pm
Haller Lake – 5:30-7:00pm

Order Now!