Somehow, after the BBQ last weekend, I had ended up with the surplus of corn sitting in my fridge, waiting to meet their fate. Perhaps saving them a couple of days from their expiration date, I took a pack out of the fridge and made a quick roast corn before getting ready for a trip out to Mitsuwa.

Roast Corn

  • 2 cloves of garlic, minced
  • olive oil
  • oregano

Simply combine the garlic, olive oil, some salt in a bowl and spread onto the corn. Pre-heat the oven to 350 and wrap the corn in foil. Roast for 30 minutes.

The rest of the beautiful day was spent in a crowded Japanese playland supermarket, Mitsuwa, in New Jersey. Surrounded by all things Japanese – snacks, desserts, foods – we had a hearty meal of soba and ramen in the foodcourt, and then proceeded to buy a bunch of sashimi grade fish, uni, and random things for a little idea we had for dinner.

Can’t forget to have some shaved ice before leaving!

Shaved ice with green tea, red bean, and ice cream.

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