Wow It's in May already!

How are you everyone! 

I'm happy to announce that the Jeggs Okonomiyaki will be at The Whistler Farmer's Market 2016!

It's located at the Blackcomb Base 2. We starting in June.

Probably it's the best Okonomiyaki in Canada!!! 

Do you know what Okonomiyaki is?? 

It's a Japanese savory cabbage pancake. We'll cook it in front of your eyes just like a cooking show!

Please come and have a piece of Jeggs at the WFM in this summer!! 

Natural dye with onion skin

The Jeggs flag dyed by turmeric to the bright yellow.

Some other natural thing makes yellow color as well. It's a onion skin, did you know?

This is fun and easy to dye at home. Kids will love it. 

Put collected onion skin about 5full hands in a mesh bag and soak it in the water for few hours. 

The onion water bring to boil. Put the fabric in water to get wet first. Stop the heat and put the fabrics in the onion soup. Let them take a bath in it.

Sometime you need to stair to make sure the fabric suck the onion juice well.

Prepar the second soup with Alum. Alum keep the color on.

If you use Iron soup, it will be a gray color. I'll go crazy yellow!

It is so much fun to do once in a while. Start collect the skin! If you use red onion skin, it will become light green color! 

Have fun!

 

Application open now for 2016 summer

Whistler farmers market aprication is open.
If you have something you love, why don't you try sell there?

http://www.whistlerfarmersmarket.org

Yes, I did.
The Jeggs will be the 6th anniversary!
Time goes fast. You should enjoy now!

Thanks everyone! Hope to see you this summer again. And some more locations ?!!

The left over cabbages to~ sauerkraut~

I don't want to see so much left over from the market.
I always guess how much Jeggs(Okonomiyaki) we can sell for each market and chop the cabbages.
But you can't control the weather and people! People maybe,,,

So,,, I tried the "sauerkraut recipe".

Bowl full of the left over cabbages, sprinkle salt and let it sit over night.
I squeeze the cabbages. Get the juice from the cabbages as much as i can and put the cabbage to the clean jar.

I push those down to the bottom as much as possible. There shouldn't be big air pocket.

Put the out leaf of cabbage on top as a lid so the cabbage will not flow around.
I pour the squeezed cabbage juice to the jar.
Make sure all the cabbage soaked in the juice. cover the top with clean cloth with a band.

Check it everyday. Sometime you need to push down again.
Let taste from 3days or later~  You put the right lid on the jar and place it in the fridge.

Good for 6month. wow! It's very good for sandwich!! yummy!

Okonomi baguette

 I baked Okonomiyaki baguette this morning. 

I mixed the dough yesterday with my sour dough. I used some left over batter from the Squamish market. It has the great stock so I thought bake some bread will be the good way to use the left over batter. Ofcause we do use those for Takoyaki ball after the market. But I could make some more!

Spread the Okonomiyaki sauce, a bit of Mayonase and some green onions. Put some cheese and seaweed and then rolled to shape like baguette!!

Yeah complete!!

It actually taste amazing!

I'll bake it again for my friends! 

Happy Birthday Lulu

Our Oko girl Lulu was her birthday yesterday. 

I and her are very old friend. We have met each other when we were 7 years old! 

She was arrived in Whistler a year ago. She came to visit me and stayed this wonderful Whistler for a year worked with us every Sunday at Jeggs.  She has been served for you or she will serve you at Jeggs front. 

Tomorrow is our first try at Squamish market!!! I hope Squamish people likes the Jeggs Okonomiyaki! 

Made with Organic Cabbages, organic flour, free range eggs, Japanese yam,,, and house made Moch(rice cake) ,,,, etc,,. eat it with the magic sauce with mayonnaise, fish flake and seaweed flake.

Don't miss it! Yummy yummy the best Okonomiyaki in Canada!

Hiroshima style Okonomiyaki

I had few Hiroshima style Okonomiyaki during my stay in Hiroshima. There is big difference (looking) between Kansai style and Hiroshima style. 

Kansai style is all ingredients (except meat) mix with the special batter just before it baking on the griddle.

Hiroshima style is make few layer of the ingredients which is the wheat crape and cabbages and noodle and few more ingredients and egg at the end. It's beautiful finish. (We don't use noodles tho..)

Normally eaten by the spatula (it's technical).

Both style(Kansai and Hiroshima) are eat with the magic sauce and sea weed and bonito flakes if you like.

This is the Hiroshima style.

Very very look different!! 

The Jeggs is MIX of those style Okonomiyaki!!! One day we'll add noodle for extra topping.but not for now!

It's official!! You can eat Jeggs at Squamish farmers market this year. Finally!

I'm happy to announce it.!!! 

Our Squamish market date is on Saturday July 11,18, 25  August 8,15, 22 and September 5 !!!

These 7days. Don't miss it Squamish people!!;)

And ,,, Yeh Whistler!!!

It's Jeggs 5th anniversary! The Jeggs coming on ALL Sunday from June 21 to Octover thanks giving weekend!!

Do you know? Wait. You should know!

 The Jeggs use Organic! cabbages (trying to use locally grown in the season)and green onions flour and free range eggs and home made rice cake!!! 

No meat no fish so welcome Vegetarian! 

We love local grown vegetables and Love local people!

 No farm No food guys!!!  

I hope we can help your stomach happy and your body keep healthy:)

We are looking forward to see you so soon!

yuko