Food Bloggers Dinner: El Inka Deli (BGH, Burnaby, BC)

A couple weeks ago, Kim organized a small food blogger get together for Latin food at El Inka Deli, a small restaurant located in my parents neighbourhood. There were some familiar faces: Mijune and Anita, as well as bloggers that I met for the first time, Elaine of Parker Pages and Degan of Ethnic Eats. It was a nice small group and El Inka was an equally homey meeting place.

I'd noticed El Inka Deli before, but had never the inclination to try them. They serve mainly Peruvian food, as well as some burritos and tacos. Anyways, they've been in the neighbourhood for a couple years now, so a visit was due.


We ordered a variety of plates to share, and were offered a complimentary salsa. It went well with everything we ordered. To start, we had some yuquitas (cassava "fries"). The cassava was starchy, homey, and HOT (temperature-wise). It was a preview of what would come with nearly every dish afterwards...

The tamale, is traditionally made with masa (acidified, pounded corn meal). We were told by Kim (our resident latin food expert, due to his roots in Panama...) that the masa / available corn flour here in Canada is significantly different from what is available in Latin America. I've yet to meet a tamale that really lives up to my perceived hype (I've read about them so so SO many times over the years that I'm sure I have an unbelievable expectation of them) - but a family friends' mother makes fantastic El Savadorian food. Her version, along with Chef Whittakers' upscale version at Odouls during the Playhouse Wine Festival last year  were quite good (very different, but good). My portion of the El Inka tamale didn't have a whole lot of filling, so I couldn't tell what it was. Perhaps a re-taste is in order?


Next up was the Anticuchos / grilled beef heart, served with corn and potatoes. This was my first time eating beef heart. It was juicier than I expected, and El Inka had seasoned it well. There was no perceived gamey-ness, nor was the meat grainy. Something I can cross of my "list of things to eat", although I don't forsee myself developing cravings for it either. The dish above on the right is the Ceviche Mixto / mixed ceviche. Portions of scallop, shrimp, calamari, and other seafood combined with a light vinaigrette right before serving. Garnished with the "house" red onion pickle. Again, as with the tamale, I would like a larger portion to really taste what the dish is all about.


The next dish was the winner of the night. Jalea Mixta, a mixture of lightly breaded and fried calamari, fish, and other seafood topped with the house / red onion pickle and tomatoes, served with lime wedges and deep fried cassava. From what I had, it was enough for me to plan to come back. The fish and seafood was done *just right*. and the pickle added a nice tang and moisture to the dish.


The dish above, Picada Criolla, consisted of a pork chop, ribs, cassava, sausage, fried plantain, arepa and potato. Again, I'd like to order this again. The two sausages (different kinds) were interesting. One had almost a rice-like filling, while the other was akin to a loose / Mexican Chorizo-like sausage. I didn't get to try the ribs, but this dish would surely satiate a meat lovers appetite.


I'm always curious as to how fish is prepared around the world. Mojarra, whole tilapia was prepared by a light dusting of seasoned flour, and was served with an avocado and tomato salad, as well as a shredded deep fried vegetable (cassava? plantain?) cake. Mijune picked up earthy / spoilage notes on one side of the fish. Although we (M and I) had first eaten the exposed / top part of the fish first, we had detected the typical earthy tilapia flavours already (not indicative of spoilage). However, it was definite that the bottom side of the fish was starting to spoil / possess quality defects. This could be due to old / dead fish, or improperly cleaned fish. Improperly cleaned or improperly gutted fish allows the stomach and organ acids of the fish to come in contact with the flesh, and thus eats away at the meat and causes it to spoil faster. Another cause of the spoilage flavours would be the temperature abuse - not on El Inkas' part, but perhaps on the supplier / processers side. New tilapia suppliers needed!

The service was very hospitable, due to the fact that the owner recognized Kim on his repeat visits. While we were dining, the owner stopped by to joke around, tell us the origins of a dish, or to answer any questions we had. One of the drinks he / Kim decided to order was the "purple drink" / Chicha Morada. It was a rich berry-coloured drink that Degan, Mijune and I decided tasted like a combination of Ikeas' apple cider mix and Ribena (black currant concentrated). Not bad, but not what you'd expect from the appearance. The owner listed the ingredients - corn (?), peach, apricots, cherries, clove, cinnamon, and a variety of other fruit. It was unlike anything else I've had in my life. :)


A little later, he presented us with the "concentrate" for the drink. As expected, from the cooking of the various fruit together, a lot of the natural pectins had "gelled" the concentrate. We were told that it could be eaten as is, or sprinkled with ground cinnamon and enjoyed. Personally, I'd like the concentrate on some grilled or roasted pork, with turkey, or as a spread on my morning toast.

Click through to see what fellow foodies had to say:
Kim & revisited
Mijune
Degan
Elaine

El Inka Deli
3826 Sunset Street
Burnaby BC
P: 604-434-4545

Noodle Party: Spicy Vegetable Dang Myun (Yam Noodle)

Heard of that thing called twitter? I was refreshing my twitter homepage last week and saw that Steph at Momofuku for 2 had retweeted an open invitation to a virtual Noodle Party hosted Christine at Christine and the Big Scary Kitchen, Shao at Fried Wontons for You, and herself.

Noodles? Party? I'm there!

Of course, with my recent self-inflicted (but often self-sabotaged) meat ban, I made this a vegetarian noodle (although if you omit the fish sauce it makes it vegan...).

The only condition of the noodle party was that everyone began with dang myun / dang myeong, a Korean yam / sweet potato noodle that is usually featured in Japchae, noodle banchans, or Korean glass noodle soups. Wanting to veer towards a more East Asian flavour profile, but wanting also to inject the recipe with lots of veggies, I prepared a flavour base of garlic, shallots, and chilis and tossed everything in a mixture of soy and fish sauces.

Thank you to Christine, Shao, and Steph for coming up with the idea for this noodle party, I'm looking forward to seeing what everyone cooked up!

Ingredients
2 cloves garlic, minced
1-2 shallots, minced
1-3 dried chilis, minced
About a quarter of a lump of palm sugar
Salt
White pepper, ground (or black pepper - I made do)


3 T light soy sauce
2 t dark soy sauce
1/2 t fish sauce
2-3 drops sesame oil

1/2 carrot, julienned
1 small bell pepper (any colour, I used a combination of orange and red), sliced
1 green onion, cut into 1" sections
1/2 rib celery, sliced on the bias
1/2 zucchini, sliced into ribbons
200 g diced tofu (medium firm to firm) - alternatively, I'd use about 100g of tofu puffs.
(If preparing a meat version, include thinly sliced beef, shrimp, or sliced chicken in place of tofu)
~150-200 g of dried dang myun / yam noodles

Method
Bring a large pot of water to a boil. Place dang myun into water and cook for 5-7 minutes, or as per package instructions until just done. Drain, rinse with cool water, and set aside.

If necessary place garlic, shallots, chilis and palm sugar into a food processor and pulse until uniform in shape and the palm sugar is incorporated. In a large pan or wok, heat 1 Tablespoon of vegetable oil over medium heat until hot. Heat chili mixture, stirring occasionally until mixture is fragrant and translucent. Transfer to a small bowl and set aside.

Combine light soy sauce, dark soy sauce, fish sauce. and sesame oil in a small bowl.

In the same wok or pan, heat additional oil if necessary and cook tofu or other protein over medium heat. Baste with 1-2 teaspoons of soy sauce mixture and cook until tofu is warmed through or until meat is cooked. Transfer to small dish and set aside.

In the same wok, cook vegetables 1-2 minutes over medium heat. Baste with a teaspoon of the soy sauce mixture. Transfer to small dish and set aside.

Finally, heat 2 teaspoons of oil in the same wok. Cook noodles and toss with tongs or chopsticks to loosen and heat through. Drizzle 2-3 teaspoons of the soy sauce mixture and stir. Add half of the reserved cooked chili mixture to the pan and taste for seasoning. Add the remaining chili mixture if necessary. Add veggies and tofu and toss until warmed through. Plate and enjoy!

On subsequent visits to refills at the wok, I added a knob of cashew butter to the wok and heated until *just* melted. I stirred this into the noodles and it really kicked it up a notch.

While this was good as is, the cashew butter helped it out. May I say that this was the first recipe since the meat ban where I miss the meat? I've made it before with different noodles (even rice!), but with the presence of meat. The meat just adds flavour - especially with Chinese sausage and a proper fluffy egg omelette prepared in the wok, julienned and sprinkled over the finished product.

Anyways, welcome to the veggie portion of the noodle party! :) Thanks again to Steph, Shao, and Christine!

Click through for their recipes:
Steph - Braised Short Ribs with Dangmyeong 
Christine - Vegetarian (yay!) Japchae
Shao - Fried Wontons For You
Jeroxie - Beef Short Ribs DangMyeong
Lovelylavin - A twittered noodle party!
Noodle Party - Spicy Pork Japchae

Chez Meme Baguette Bistro (The Heights, Burnaby, BC)

I am a huge fan of The Heights neighbourhood in Burnaby. I love the small businesses, I love the community, I love the murals, and I love the history behind the Heights. Their annual Hats Off Day (taking place this year on June 5) highlights this sense of community while celebrating the history. It was the Hats Off Day of last year that I wrote about Heavenly Bites, an Indian restaurant that served tiffin boxes / set meal that came to under $10.

Unfortunately, due to a medical situation, Heavenly Bites closed up suddenly. Almost as suddenly, a couple months ago, Chez Meme Baguette Bistro opened up in its place. M spoke about it a couple times, as he passed it on his commute.

He mentioned it enough that the name and location stuck. However, when we tried to visit them, they were always closed. Reason? Their limited hours - as the restaurant is run by a couple with younger children, Chez Meme is only open during 8am-3pm, Monday through Friday. As of writing, they have plans to open one Saturday a month, but will have to work out the scheduling and babysitting. :)

So how did I manage to visit Chez Meme Baguette Bistro? Well, the bossman gave me a whole day off this year for my birthday. ...And, well I literally had a doctors appointment that ran into lunch!

The first time I visited Chez Meme was with FMace, cousin Nate, and Chez Henri. "Chez Henri", you say? Well its suitable that I introduce Chez Henri in this particular post. He lived in France for a period of time before he came to Canada. One of the first times he went into MacDonalds in Canada (for breakfast, no less) he was under the impression that everyone spoke French. So Chez Henri (who didn't speak an ounce of English at this point) walks up to the counter at MacDonalds and orders a "Jus D'orange". The stunned girl (I think this was in interior BC or something) hesitated, then continued with the order.

Chez Meme concept is simple - French bistro food in the form of omelettes, baguette sandwiches, and other offerings like a duck confit and brioche french toast. A fresh batch of soup / potager is prepared regularly, and it shows!

The first time, I ordered a Bourguignon baguette. All the sandwiches come with your choice of salad, soup, or fries. The soup of the day was the spinach, fennel and apple. While the portions may look small, I was pretty stuffed. Upon viewing the photos at home later that day, M got some "lunch envy". He was a little upset that I'd gone there without him! For good reason though - the baguette was crisp with a slightly chewy interior, and the pulled beef short rib was complemented well by sharp horseradish and slightly sweet carmelized onions. The soup was a light accompaniment to the meal. I was surprised that the soup was so fresh. It was pureed, but the quality showed through.


Fmace had the Sarladaise - an omelette with duck confit, potatoes and onions.This is a French omelette: moist, tender, and no colour on the omelette. The filling was rich - shredded duck meat and onions. The bite that I sampled did not have potato... As the restaurant name implies, the omelette was served not only with potatoes, but with crusty baguette as well. The baguette was fresh and crisp, but the potatoes could have been crispier and seasoned better.

Cousin Nate settled on the Brioche French Toast, banana and maple syrup option. Honestly, if Nate wasn't there that day, I would have ordered the French Toast. The slices of brioche were light and fluffy. When I asked Nate whether he liked his (Chez Meme) french toast or his moms' French toast better, he thoughtfully sighed out a long, "moms...." with a long sideways look at his mom.

Chez Henri ordered a Jambon-Brie baguette, also followed by their daily soup. Although you cannot see it in the photo, the baguette was full of oozing, melty cheese.

Chez Meme Baguette Bistro is a fairly small operation with about twenty seats. It was packed at lunch hour, for good reason. There was even a couple people  waiting for seats when we left!

On a subsequent visit, M and I had a chance to savour more of Chez Memes' baguettes. M ordered a Cordon Bleu sandwich, while I (on my meat ban) ordered a From'ton.


The Cordon Bleu was a ham, chicken, and emmenthal sandwich with dijon mustard on the side. M thoroughly enjoyed this, and would order it again. My From'ton was a sandwich of brie, pear, and walnuts. When it came, I was excited that they didn't go cheap with the cheese; however, upon finishing my meal I was ready to take a nap. :p While I enjoyed the combination of melted, creamy brie, sweet pear, and crunchy walnuts, I would have liked to have more pear (it was canned, I believe), and for the walnuts to be roasted / toasted. It said toasted on the menu, but the walnuts looked like they were out of the bag when I got my sandwich. Even so, I got a euphoric foodie high when I had the odd bite that included brie, walnut, pear and baguette!

We both went with the soup of the day, a fresh tomato, fennel, and Italian parsley soup. Once again, it was a nice medley of flavours. I think Chez Meme has convinced both of us to start using more fennel in our cooking.

Overall, we liked Chez Meme. It is unassuming, delicious and food is prepared fresh. I only wished their children would grow up faster so that they'd be open on weekends. ;p Chez Meme Baguette Bistro is a nice addition to The Heights community.

Chez Meme Baguette Bistro
4016 Hastings Street
Burnaby BC
P: 604-299-1141

Recipe: Butternut Squash & Romano Bean Soup

If you've been following my twitter, you may have noticed that I declared a temporary meat ban last week. While I haven't been 100% successful (from fistfuls of ham when M was making pea soup last week to dinner with the family this weekend to AYCE Thai lunch with Karl, Sherman, and Kim), the rewards have been generous. I *swear* I can see a change in my complexion, and I feel healthier. I'm also looking to get back into jogging (goal is a half marathon later this year, but please don't hold me to that).

Thankfully, I'd like to say that I truely enjoy my share of vegetables. I was probably one of the only ten year olds that counted broccoli and cauliflower amongst my favourite foods. Today they still are, along with a variety of squashes, beets, mushrooms, eggplant and kale. Here's a hearty but healthy butternut squash and romano bean soup that I whipped up last week to comfort against the cold weather. I pureed a portion of the soup after it was done to thicken it up. The bean and squash texturize the soup very well - you don't miss meat or cream here!

Ingredients
1/2 small onion, diced
1 rib celery, diced
1 small carrot, peeled and diced
~2 t vegetable oil
2-3 cloves garlic, minced
1 1/2 t ground cumin
3/4 t ground coriander
Salt & pepper to taste
1 butternut squash peeled and cut into 3/4" cubes
1 - 16 oz romano beans
Water to cover

Method
In a large saucepan, over medium to medium-low heat, saute the onion, celery, and carrot until the onion is translucent and fragrant (about eight minutes). Season with salt and pepper. Do not brown.

Add the garlic, cumin, coriander, and cook 1-2 minutes more. Add the squash; stir and cook 1-2 minutes more. Season again.

Add romano beans and add water to just cover vegetables. Simmer on medium low for 20-30 minutes, or until squash is tender. Taste and adjust seasoning if necessary.

Remove half (or more, your preference) of the soup into a blender or food processor. Pulse until texture is uniform. Return to pot and simmer on medium low until desired consistency is obtained.

I garnished my soup with a sprinkle of dukkah and some rice milk drizzled over top. With the sweetness of the squash and bean, and the savoury spices, I really enjoyed it. It was a *little* reminicent of the infamous squash at East is East, but in a good way. :) It made for a nice vegan / vegetarian lunch the next day too.

I haven't pinned it down to what exactly I'm trying to accomplish with the meat detox. If anything, just to be healthier and lessen the amount of antibiotics / drugs / crap in my body. So far, it hasn't been hard. But dining out is pretty tricky. Stay tuned for more.

Isaac & Agatha (Bridgeport, Richmond, BC)

Isaac & Agatha recently reopened on Bridgeport under new management / partnership (if I remember correctly, it was Isaac & someone else prior). The eateries in this area cater to the "grab and go" crowd in this industrial area of Richmond, and Isaac & Agatha are no exception. They have a spacious seating area and are only open for breakfast and lunch.

That being said, they only offer a limited selection of breakfasts. Their lunch options are more varied, from pastas, sandwiches, Filipino fare, to souvlaki, burgers and grilled items. On this occasion, I stopped in for a quick breakfast as it was my "day off from the gym".

As I have been trying to avoid meat in a (desparate?) bid to eat healthier, I have been looking for veggie / lighter options in my eatings. Alas, aside from their lunch menu, there are no vegetarian-friendly substitutes in their breakfast, and every breakfast option includes meat and eggs. I settled on the bacon mushroom omelette. It was prepared fresh and delivered to my table with a free, fresh coffee (not sure if the owner / attendant thought I was a food blogger - she hadn't seen my camera yet, or that she just thought I needed one. :p).

I did have to run back up to the counter to grab some utensils, condiments, and napkins, but I'm sure seasoned patrons to the establishment are aware of this. Another note was that the creamers brought to the table with my meal were ice cold - something my "inner health inspector" appreciated. (Personally, the small amount of creamer within each tiny package, along with the method of packaging - pasteurized aseptic leaves little health safety concern, but on a "potential hazard" level, many health officials *love* to scold restaurant operators on keeping the creamers on ice or at refrigerator temperatures. Don't get me started.)

My bacon mushroom omelette came with two slices of brown toast and fresh fruit. Again, I appreciated the fresh fruit (many other "truck stop" joints around this area do not include this), and also the unbuttered toast. This made for a slightly healthier meal - quite often I leave toast on my plate as the cook has put too much butter on it; the way Isaac & Agatha presented it allows the customer to regulate the amount of butter. While I enjoyed my meal the loneliness of Isaac & Agatha resonated with me. The place was deserted for the entire duration of my stay - perhaps people only show for lunch?




The reason could be that Isaac & Agatha lack an identity. A glance at the rest of their menu is greatly varied. There are sandwiches and burgers, but also pastas, chicken, calamari, souvlaki, and seafood. In addition to this, there is a small separate menu advertising Filipino lunch at the counter. Is this an instance of "Jack of All Trades" gone wrong? Time will tell.

Service was prompt and indifferent, but little really appeals to me about Isaac and Agatha to make a return visit, unless I was in the area and looking for a quick bite that *wasn't* fast food.


Isaac & Agatha#101 - 11911 Bridgeport Road
Richmond BC
P: 604-276-0201

Zakkushi (Main, Vancouver, BC)

Had the pleasure of visitng Zakkushi twice in the last little while and enjoyed most of my experience. The first time it was a girl-gabbing session with Izzo. Initially we were set to go for tex-mex...I even called both places for reservations, but the Tex-Mex place sounded confused and initially didn't know how to take a reservation (what?!), then told me that there were lots of spaces open and to come right in. Meanwhile, Zakkushi took my reservation and told me politely that if I was late by fifteen minutes, they would be giving my table away. I don't know about you, but if you tell me I have limited options (like the last cannoli, or the last seat, or the last of a limited produced entree), I tend to hoard. lol! I am, afterall, my mothers' daughter.

In the end, we arrived almost five minutes late past their fifteen-minute restriction (as I am, again, my mothers' daughter and hadn't really made a 'concrete' reservation with Izzo. :). The host waved off my apology, and we were seated promptly in their section of tables for two along the north wall.


What izakaya visit would be complete without an ebi mayo? It was one of the first things we ordered; it was a slightly smaller portion (and weight count)  than other izakayas, but the taste and workmanship were there. We also ordered a zakkushi set which included a grilled skewer each of momo (chicken thigh with sauce), oropon beef (beef with Japanese radish and ponzu), me maki (garlic wrapped with pork slices), p-toro (crunchy & juicy pork - pork belly, I believe?), umeshiso maki (chicken thigh wrapped with shiso leaf and plum). The grilled items were all succulent, with an almost perfect balance of bitter char from the grill, and juicy tender bite of the respective meats. This is a must order for next time, or for zakkushi beginners.

Part of the reason why I like eating with Izzo is that we like a lot of the same foods. Moreover, she likes foods that M would not usually eat, either. This makes me very happy! :p One dish that I *knew* would catch her eye was the ahi tuna poke. Of course, she did not prove my instincts wrong, and it was one of her first choices.


Fresh, buttery red tuna chunks with cubes of smooth ripe avocado, fresh green onion, a simple sesame soy sauce, and garnished with a dollop of crunchy tobiko. The poke was served with a wooden spoon and nori sheets for wrapping. We enjoyed this a lot; the play on the contrasting textures and simple flavours made this another must-order.


The next round of ordering included bukakke soba, chicken wasabi, and uzura age. I almost spit out my tea when I was reading the menu where the above items were listed (google / wikipedia at your own risk!). I'd only seen it referred to in the old RBJ forums as something quite perverted. Thus, I had to order it, just to see. lol (Yes, I know I opened myself up for some serious heckling.)

The bukakke soba came first: cold soba (buckwheat) noodles, poached egg, deep fried shrimp, and crunchy tobiko served with a side of hot broth. It is meant to be served by mixing the ingredients together and moistening with the hot broth. The bukkake soba was refreshing in that it was filling, but probably the least greasy thing we that night.

We were warned that the skewer of wasabi yaki (grilled chicken topped with wasabi) was quite hot (temperature and spice level) but found it to be lacking spiciness. While it wasn't disappointing, it would have been nice to have a spicier wasabi, or more of it to taste it was it was intended to be.

The uzura age, takoyaki style (quail egg  breaded and fried, topped with takoyaki ingredients like seaweed strips, takoyaki sauce, bonito flakes, and mayo) was addictive and rich. While it was only on their montly "fresh sheet", I hope that it makes it to their regular menu!

There was also an order of "teriyaki norimayo sausage / teriyaki-seaweed-mayo-black hog sausage" (also from the monthly fresh sheet) on this first night. When I suggested it to Izzo, she heard something else. Hint? Say the text within the quotations above. Yes, girls are quite perverted when there are no males around!


The night was rounded out with an order of the amazake affogato. Vanilla ice cream topped with matcha powder, served with amazake, an unfiltered, fermented sake-like sauce. There is a little alcohol in the amazake, and it was paired nicely with the bitter matcha and sweet, smooth ice cream. I'd order this again.

On the second night, M and I made a last minute reservation. Unfortunately, we were seated in the group area along the south wall which held a bunch of drunk twenty-somethings celebrating a birthday. It was all good though - it added to the atmosphere of the izakaya (although I informed the host on our way out that the birthday boy would need a bucket very shortly).


We started with a flight of sakes - I liked that there was a range; one daiginjo, one ginjo, one junmai. They differed in their unfiltered / filtered states, and degree of polishing of the rice grain itself. I have to go back to "sake school" to remember what the differences were! The sakes went well with a lot of food we had (although it didn't last long) - I was impressed by Zakkushis' selection.

An order of kakishiso (shiso leaf-wrapped oyster in tempura batter) was up first. The dish could have been hotter and the tempura crispier. The oyster could have used some seasoning as well - this was not one of Zakkushis' stronger dishes.


Another disappointing dish was the barisoba salad. The menu describes it as being green salad, nori, green onions, crunchy soba noodles, and chefs' special dressing. What we got was exactly that, but there was so much of the strong balsamic dressing, and the dressing was so salty, that we left a lot of it on the plate. When the waitress came to collect the plate we let her know about it, but her response was indifferent ("Oh, was it?").

If you follow my twitter, you may have caught my tweet about the next dish, Uzura Maki. Quail egg wrapped in seasoned pork slices, then grilled. It was so good. The quail egg was rich, and complemented by the juicy, seasoned pork. Kind of a delicious twist on eggs and ham, perhaps?


We also ordered a pair of the teriyaki norimayo black hog sausage (five times fast). As usual, it did not disappoint. Juicy flavourful sausage, topped with teriyaki sauce, mayonnaise, and strips of seaweed. At right, wasa beef. Much like the wasabi yaki on the previous visit, the wasabi did not show. It barely registered on the spiciness scale, but at least the beef was flavourful.


The next dish was torched at the table. The sake butter on our beef sirloin steak was melted by our server. Was it necessary? I guess not, but it was a good show! :) The beef was tender - M really enjoyed his choice. The butter? We couldn't really detect strong sake notes, but the sweet garlicky butter paired well with the beef, as expected.


We finished our meal with a takowasabi ochazuke. Ochazuke is a traditional Japanese snack or light meal that is prepared by pouring a mixture of green tea and dashi (fish broth) over rice. It is traditionally topped with rice crackers, nori, tobiko, togarashi, umebushi, or other ingredients. We chose wasabi octopus. I enjoyed this dish. You *could* taste the wasabi here, and the octopus texture differed nicely from the warmed rice. I'm guessing that ochazuke is an acquired taste - because of its' "blandness", it is usually consumed by older people. Oh well. I'd order it again!


Zakkushi
4075 Main Street
Vancouver BC
P: 604-874-9455