I’ve just made my fourth batch of homemade kimchi, and it’s the first one I’m totally satisfied with. I have been going around telling everybody about my kimchi. Some people want it. Some people want me to keep it away from them.

Here’s the recipe, which I’ve cobbled together from three different cookbooks: [Momofuku](http://www.amazon.com/dp/030745195X/?tag=mamstesgrubshack), [Eating Korean](http://www.amazon.com/dp/0764540785/?tag=mamstesgrubshack), and [The Korean Table](http://www.amazon.com/dp/0804839905/?tag=mamstesgrubshack). But I also have to thank my friend Kye Soon Hong, who supplied a key ingredient.

See, the first couple of times I made kimchi, it wasn’t spicy enough. So the third time, I got smart. But not very smart. I put it a ton of chile powder. Now the kimchi was spicy enough, but it was gritty from too much chile powder. I asked Kye what to do. She asked her mother, who lives in Korea. “She said you need to use a spicier kind of red pepper…chung yang peppers,” said Kye. But she didn’t stop there. Kye’s mom sent her a bag of chung yang the other day, and Kye passed some on to me. “It was picked, dried, and crushed by a friend of my mom’s,” she reported. So it’s local! Sort of.

You can likely find spicy chile powder at a Korean grocery. If you can’t find it, make this anyway; it will still be great.

**CABBAGE AND RADISH KIMCHI**
Makes 2 quarts

_You’ll need two one-quart glass canning jars. They sell these at my local supermarket, so hopefully you won’t have trouble finding them, either. I follow David Chang’s nontraditional practice of putting the kimchi directly into the refrigerator instead of aging it at room temperature; I can’t taste any difference, and I am reasonably patient._

1 small to medium head napa cabbage (1.5 to 2 pounds), quartered lengthwise and cut across into 2-inch lengths
2 tablespoons kosher salt
1 Korean radish (or a 6-inch length of daikon), peeled, quartered lengthwise and cut into 1/4-inch-thick wedges
4 scallions, halved lengthwise and cut into 1-inch lengths

**For the seasoning paste:**
1/4 cup Korean chile powder (gochugaru)
2 tablespoons water
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon kosher salt
2 teaspoons sugar
4 tablespoons fish sauce

1. Toss the cabbage and 2 tablespoons salt in a large bowl. Cover and refrigerate overnight or until cabbage has wilted and collapsed, at least 4 hours. Drain the cabbage in a colander, pressing down gently to release excess liquid.

2. Stir together the seasoning paste ingredients. Combine the seasoning paste, drained cabbage, radish, and scallions in a large bowl and toss together with your hands, making sure the vegetables are well-coated. Place the kimchi in the jars (press hard to squeeze it in there; the vegetables will lose more water and settle as it ages). Refrigerate. This starts to get good after 3 days and will continue to improve for up to 2 weeks. After that, it’s still great for fried rice or kimchi pancakes or soup for several more weeks.

Susanna is a travel nanny. She specializes in traveling overseas with her clients and looking after their young charges in unfamiliar surroundings–including Japan. She read my book and emailed to ask if I wanted to meet up before we left. Did I ever.

She loaned me some books and gave me helpful advice about Japanese toilets. When it came to breakfast, however…

“Breakfast is going to be tricky,” said Susanna.

Everything I know about Japanese breakfast is a stereotype: dried fish (himono), rice, miso soup, and natto. Maybe some grated [nagaimo](http://en.wikipedia.org/wiki/Nagaimo), which is a type of tuber that turns sticky and runny when grated. In [A Cook’s Tour](http://www.amazon.com/dp/0060012781/?tag=mamstesgrubshack), Anthony Bourdain describes this type of meal in excruciating detail, comparing the nagaimo to all sorts of secretions.

Anyway, breakfast turned out not to be tricky, and I didn’t get any natto or himono, not that I would have minded. Our hotel had a choice of Western or Japanese breakfast. Iris got the Western, which featured a sausage link, potatoes, salad, scrambled eggs, and a sweet roll. “That was a good sausage,” she said. “I think it was a fake meat sausage, like for vegetarians.” I’m sure this was not the case, but I couldn’t convince her otherwise. She also got a bowl of strawberries, which she doused with cream and sugar and congratulated herself for inventing a new taste sensation.

Meanwhile, my breakfast was awesome! Rice, nori, two kinds of pickles, miso soup, sauteed fresh fish, and soybeans. I could eat this for breakfast every day, and for the rest of the week, I did. I think it was $13. If you got this at an American hotel it would be $30. Oh, and there was tea.

There is tea everywhere. Tokyo is a freely flowing tea fountain. There was tea on the plane. It wasn’t very good, but it was certainly better than any tea I’ve had on a plane before. But everywhere we went, there was wonderful bancha or sencha, usually complimentary, with the right amount of leaf dust at the bottom of the cup. I felt exactly like a coffee lover from nowheresville USA vacationing in Seattle: you mean I get to drink this stuff everywhere, all day?

The hotel breakfast kept getting better. Every day, a different fish, different vegetables. There were always both pickled and cooked vegetables, which made me extremely happy and gave new meaning to the phrase “part of this complete breakfast.” Simple boiled potatoes one day, a complex vegetable stew another. One day I got a fried egg. But on our last morning, just to be different, I took Iris to Denny’s.

There are no Grand Slams on the menu at Denny’s in Japan. In fact, it’s mostly Japanese food and Japanese-style western food. There’s no English menu. Iris zoomed right in on that koala pancake. The nose, which assumed would be butter, is ice cream. The eyes are Cocoa Puffs. Can you even imagine a more absurdly kid-pleasing breakfast than this? (I had French toast, and we ordered two sausage links, because, at that moment, I remembered the word for “two” but not the words for “three” or “four.”)

I have a bunch of Japan-related posts in the works, and here’s the link to all our photos:

[Japan 2010](http://www.flickr.com/photos/mamster/sets/72157623832188072/)

What would you like to hear about next?

If you have a good

(http://seattletimes.nwsource.com/html/pacificnw/2008766325_pacificptaste22.html)…

and a good

(http://phatduck.blogspot.com/2006/05/softer-side-of-rhubarb.html)…

you might want to serve the latter on the former. Scratch that, I know you want to.

I can’t wait to tell you all about it. But I will wait, because I am so jetlagged that I awoke from my nap convinced that we were having a major earthquake, but it was just my head sloshing.

A few things I miss about Japan already:

1. **Convenience store rice balls.** In fact, Japanese convenience stores in general. They sell panko, and all sorts of good savory snacks, and banana Kit Kats, and _onigiri,_ rice balls stuffed with a bit of something salty (tuna, cod roe, salmon, umeboshi).

2. **Izakayas.** Iris and I spent a lot of time in bars. I got sake and sashimi, and we shared crispy fried stuff. (I did not order the whale bacon on the menu last night, no matter how hard Iris tried to lobby me.) It’s possible people were annoyed that I was bringing my kid into the bar. Since it was Japan, however, they would have been too polite to say so. Heh heh.

3. **Trains.** Getting around in Japan is practically free of annoyances. In fact, our entire trip was like being in one of those restaurants where they know what you need a moment before you do.

4. **Futons.** Our beds seem so galumphing now.

5. **Restaurants that would never meet the fire code in the US.** Iris and I were delighted every time we were escorted up a rickety staircase to sit on the floor in our socks and eat something special.

and one thing I don’t:

1. **Smoking in restaurants.**

More soon!