Recipe: Bean Sprout Ponzu Salad

The other day Tara and I stopped by a sushi restaurant and were served a bean sprout salad. Although we did not ask what was inside of it, we put together this recipe based on what we thought it could have been made out of. You can always buy ponzu from the store, but I have included how to make it from scratch. Also, it has to rest for a couple hours, so keep that in mind if you’re hoping to eat this immediately.

Bean sprout ponzu salad

Bean sprout ponzu salad

 

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Vietnamese Recipe: Sugarcane Shrimp (Chao Tom) Spring Roll

Of the many cuisines I encountered around the world, this is one of the rare recipes that I enjoy making as much as I enjoy eating. It is a fun process and a very interactive dish. The end product is a fresh spring roll with shrimp. It takes a bit of work – about an hour – but it is totally worth it! The real recipe calls for pork fat, but since we don’t eat meat we used an egg instead.

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RTW Recovery: Navigating America’s Food Scene

Welcome to our new series, called RTW Recovery Wednesday, in which we tackle topics that have made our transition back to the USA easy or difficult. Posts will offer a candid breakdown of what it’s like to return to what we used to call “home” after living in our own bubble as we traveled around the world for 14 months. Read our first recovery post about reexperiencing “American attitude.”

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KFC in Iceland

KFC in Iceland near Keflavík Airport.

We have experienced many culture shocks since returning but none as great as food. To understand why and how food is a culture shock, you only have to think of the constant interaction you have with it. Three times a day, you eat (this doesn’t even include snacks along the way). Often, the phrase “comfort food” refers to a type of food that brings you back to your childhood or just makes you feel good when you eat it. When you travel internationally for 14 months, your access to comfort food shrinks, and you adapt. What perhaps was easy to get ahold of in the United States is impossible to find on the road. Soon, our feelings toward food began to change—through our palate, our portions, and our loss of desire for Western dishes.

This shift began the second we stepped onto a plane bound for Iceland, our first destination. No matter where we went around the world, there were McDonald’s (except Iceland), Starbucks and Kentucky Fried Chicken restaurants. We traveled the world and could not escape American fast food. The same portion, the same flavor. Everything was being churned out with the expectation that if you walked into a McDonald’s in Singapore and ordered a Big Mac, it would taste the same as if you ordered it in New York. This meant access to our American comfort food almost any time we wanted it. There was just one small problem: Years ago, we stopped eating meat and poultry, and all but cut out fast food. So while there was constant access to food from home, fast food restaurants were foreign lands to us.

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