Sima's Chicken Flavored Rice (Basmati rice, saffron and chicken flavor) 10 oz bag (#2287)

Sima's Quince Jam (Chunky quince pieces) 12oz jar (#2288)

Sima's Carrot and Orange Jam (An incredible flavor combination) 12oz jar (#2289)

Sima's Tabriz Rose Petal Jam (An exotic jam not easily forgotten) 12oz jar (#2290)

Sima's Apricot Jam (From ripe California fruit) 12oz jar (#2291)

Sima's Pomegranate Jam (The essence of pomegranate) 12oz jar (#2292)

Sima's Pomegranate Vinaigrette 375ml bottle (#2293) This is a combination of ripe pomegranate juice and vinegar to be used as a marinade for meat, on salads or as a bread dip. Sweet and sour, it is a wonderful example of versatility in this cuisine.

Mid February, I spent a week in Tokyo and a week in Hong Kong. My visit to Tokyo was to look for some new products for Corti Brothers in that land of never ending surprises. The Hong Kong visit was to find new teas from our tea merchant, Wing-chi Ip, at Lock Cha Tea. Every evening, I would write down the happenings of the day, so that I would not forget them and think that some of you might enjoy reading some of these ruminations. Places in bold print are very highly recommended. Others are places visited.

In Tokyo, I was impressed by two restaurants: Sushi Kei and Yamaji. Sushi Kei is owned by Toshiichi Tsurimaki, who is a great fan of wine, a sometime customer of Corti Brothers. He has a lovely California red wine list in his restaurant. Simply elegant, Toshi-san’s location is B-1 Toranomon Tashikawa Bldg., 1-6-5 Nishi-Shimbashi, Minato-ku Tokyo 105-0003. Telephone and fax 81-03-3506-1222.

Toshi-san served me a 2 months old Narezushi, a dish I had never experienced before. A condiment, yuzu-kosho, aged for two years, was another first. He selects special sake for service with his dishes and the guest selects the sake cup or “guinomi” from the display boxes offered of them. Some were actually made by Toshi-san as an art student at Chico State University, north of Sacramento.

Yamaji has been given one star in the 2009 Guide Michelin for Tokyo. I was first brought to this tiny, basement restaurant by Masakazu Koizumi in 2008. At that time another guest was Cecilia Chiang, former owner of the Mandarin restaurant in San Francisco and also a sometime restaurateur in Tokyo.

Cecilia remarked that she had never eaten such exceptional Japanese cooking before. This year with the one star, Yamaji has only improved. You should go with someone who speaks Japanese, since English is understood, but not spoken.

It is a “kappo” style restaurant with seating at the blond wood counter. This is a place to go in small numbers since it is tiny. Yamaji-san makes his own karasumi, cured mullet roe like Italian bottarga. Address: Ginza 7 Bldg., B1F, 7-14-14 Ginza, Chuo-ku. Tel: (03) 5565-3639 and Fax: (03) 5565-1947.

Kanda, Michelin *** 3-6-34 Moto Azabu, Minato-ku Tel./Fax (03) 5786-0150. Try Yamaji first.

Officina da Enrico, Enrico Derflingher, chef, 3F Current Omotesando, 4-26-21 Jingumae, Shibuya-ku
tel: (03) 3401-7262 Fax: (03) 6804-8713 Exceptional Italian cuisine from an inventive chef and team.

Tofuya Ukai Shiba (Ryotei) 4-4-13 Shiba-Koen, Minato-ku, Tel: (03) 3436-1028 Fax: (03) 3436-1029
Part of the Ukai chain of restaurants, located in a lovely garden, just beneath Tokyo Tower. Seasonal set menu. Dengaku, quail balls in dashi, yu-dofu in seasoned soy milk. Tofu, in all its variety, is the specialty. Michelin *.

Tokyo Midtown: Site of the Ritz Carlton, Dean & Deluca, Suntory Museum, Toraya. Worth seeing.

If you want to see the products of each Japanese prefecture, visit their “antenna” shops in Tokyo. A true treat.

In Hong Kong, I stayed at the Landmark Mandarin Oriental, in the Landmark Building. At the 3rd floor entrance to the Mandarin Oriental, there is the new Kaviar Kaspia restaurant. This is the Parisian caviar shop with a selection of excellent caviar; payusnaya from the Gironde. Excellent fresh blini with pretty patterns on them.

Crystal Jade, Finance Center Bldg, Wonderful dumplings and the like. Cantonese fast food.

Lung King Heen, Michelin***, Four Seasons Hotel 4F, 8 Finance Street, Central, Tel: 3196-8880 Lovely setting.

Amber, Michelin**,Landmark Mandarin Oriental, Richard Ekkebus, chef, 7 F, 15 Queen’s Road, Central, Tel: 852 21 32 1088. Striking decor and French cuisine. Also the breakfast room for Mandarin Oriental Hotel.

Chi Lin Nunnery and Nan Lian Garden, 60 Fung Tak Road, Diamond Hill, Kowloon; park and nunnery. Exceptionally good vegetarian restaurant in Nan Lian Garden, Chi Lin Vegetarian. Set menus or à la carte .

Lock Cha Tea House, G/F Tea Wares Museum, K.S.Lo Gallery, Hong Kong Park, Admiralty, (852) 2801 7177 All the teas from Lock Cha Tea company available with vegetarian dim sum, served all day, prepared at Chi Lin nunnery and cooked in teahouse kitchen. A very nice break from what could be sensory overload in HK. A very easy walk from Pacific Place Center.