The Free Range Gourmet Free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii.

Range Gourmet

  Local Hawaii ingredients used with an international flair

        ^BNanette^K^H (Gone but not forgotten) 1946-2020


Tuesday, April 10, 2007


"Liveblog" should be Moblog

Actually, I used the wrong term. What I was experimenting with in the prior post is properly called a Moblog. I just had to try my new Nokia 6133.

There's not much flexibility, and the battery, which has a disappointingly short lifetime in this phone, was about to give up the ghost. In fact, I didn't have enough juice to take or post a photo of the wine labels. Mansfield labels look like the spines of fine leather-bound books, it would have made a nice shot.

The Mansfield wines are available in Hawaii only from HASR.

If I can get there close to 5 p.m. one day I'll try moblogging again. Subscribing via RSS feed should get you the news within minutes, so you'll have time to come over if you're nearby. I'll try to have more info next time (batteries willing).

We didn't buy any wine this time but we did pick up some sake. The sakes available for tasting were:
  • Kurosawa Jun Mai
  • Otokoyama Jun Mai
  • Okunomatsu Ginjo
  • Mu Junmai Dai Ginjo
  • Hananomai Jun Mi Dai Ginjo
There was also some interesting wasabi salt, "Ono Poki Wasabi," to go with the edamame and sake. It will also be available for tasting at Don Quijote 10 a.m. - 4 p.m. tomorrow through Saturday along with some chilipepper salt. These things may be gimmicky, but it went well enough with the sake. If I understood correctly, the wasabi (which was the first ingredient listed on the label) is from the Izu Peninsula, which is where we used to go to buy our wasabi roots when we lived in Japan. The salt was from an island in Korea. Whatever. How long will these fads actually last?


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