So in Tokyo this week, living a Travelife, I’ve so far been more into cooking than into eating out.
I’m here for a short visit, basically to cheer lots of friends who have entered the Tokyo Marathon this weekend. No running for me, though, unless we’re talking about running after an airplane…
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Besides, I saw all the ingredients I needed in the supermarket. As in whole chickpeas, fresh but frozen harissa and all. And my friends raved over the truly freshly-made hummus.
I literally did a mortar and pestle act on fresh basil leaves picked off a plant, pine nuts, garlic, pecorino cheese and all.
Many people like to use fussili pasta with pesto, but I really like mine with spaghettini pasta that I drizzle the best olive oil I can find over first, before adding the pesto.
“Fresh burrata” is readily available in Tokyo, of course, but I haven’t found yet the burrata dripping with freshness and creaminess that will make you want to cry.
That kind of burrata can’t happen if any kind of air freight is involved.
It was so good I ordered two very large servings for myself and I didn’t talk for about 30 minutes.