Short post today cause I’m all tired from cleaning the house (I even raked the yard too!!!) Earlier this afternoon I was in my mom’s office with no lunch plans and quite a bit of work to finish up. So I popped outside a bit for some fresh air and found myself at the entrance of Iyasume off Kapahulu. Let’s go inside, shall we?
It’s actually pretty big in here, but with all the clutter it gets somewhat claustrophobic, especially during the busy lunch hours. I guess you could call the clutter ‘cozy’, it feels like you just walked into a relative’s home, “sorry for all the mess, yeah?”
There’s also plenty more to choose from! The random menu arrangement can be quite intimidating, and on my first visit this summer, I spent a good 20 minutes trying to decide what to eat. Chicken katsu, curry udon, butterfish bentos, natto bowls, grilled ahi bentos, garlic fried chicken…the list goes on and on!
Today I decided to have the curry rice bowl and two salmon musubis. The curry bowl is the perfect size to satisfy me, but still leave room for another half lunch, hehe. They pack in the rice real good here, with the rice-curry ratio running 50:50. Chunks of potatoes, carrots, chicken make this slightly sweet curry very comforting, but the best part are the cuts of onions, cooked so that they pretty much melt at the touch of your tongue.
And the two musubis! In retrospect, I probably should have just gotten one, two musubis and curry bowl left me a bit too full (no room for dessert :(). Musubis here are plain and simple, a generous portion of flaked salmon wrapped in ball of unseasoned rice. It’s all very homemade and that’s what I like about Iyasume. Okay then, I better go sleep now before I nod off in front of the computer. Goodnight! :)
611 Kapahulu Ave Ste 103B
Honolulu, Hawaii 96815
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.