Home / Two Little Piggies by Miki Nava / The next generation of foodies

The next generation of foodies

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The other day we went to a Mexican friends birthday lunch, where they had hired a chef and one of the courses was steamed mussels. YUM. It was so nice to see that all the little kids were just as excited as the adults and were fighting over the last few pieces of mussels. Except my kids. Horror! I then realised I need to introduce my kids to more types of food, not just what we are used to cooking at home. I decided I will start introducing my kids to all sorts of international cuisine and see what they like. My husband was happy with this idea as it means I would be testing all the new recipes on him as well! When cooking for the kids, I make sure what they eat is the same as the adults. No kiddies meals (hate!). I'm determined to grow the next generation of foodies! Being who I am, I of course started with JAPAN. I love seeing little kids eating sushi. It warms my heart. And kids LOVE sushi - as long as the parents are able to open their mind to it, and not let them think YUCK! Raw Fish!? We don't get many good sushi restaurants where we are so I often just order fish from the local market and have sushi parties with friends. All our sushi parties with kids have been a success and I was so happy to see all my international friends and their kids loving every bite! Here are some simple recipes: ________________ New Style Sashimi Salmon, tuna or white fish, sliced thin 2T minced garlic Ginger (chopped up) Scallion or spring onion (chopped up) 4T Shoyu 4T Lemon juice 12T Extra virgin olive oil 4T Sesame oil Arrange the fish on a plate and put the garlic, ginger and scallions on top. Pour the shoyu and lemon on top. Heat together the olive oil and sesame oil until it's hot, then pour over the fish.  Serve. ________________ Seared Tuna 30ml Shoyu 8ml Mirin 8ml Honey 15ml Sesame oil 8ml Rice wine vinegar 340g Tuna steaks 35g Sesame seeds 8ml Oilive oil wasabi paste In a small bowl stir together shoyu, mirin, honey & sesame oil. Divide in 2. Stir rice vinegar into 1 and set aside as dipping sauce.  Coast fish with sesame seeds after basting in the remainder of sauce.  Heat olive oil on high heat, place for about 30 seconds on each side.  Serve.


Mar 27, 2017 • Posted by Hulya Sen

I cant believe we have never done a sushi party together! İts on my to do list

Mar 27, 2017 • Posted by Miki Nava

Thanks Mari, can’t wait to visit Japan next year and write all about the amazing food!

Mar 27, 2017 • Posted by Miki Nava

no no, you just have to visit us more often and we have the sushi party together!

Mar 27, 2017 • Posted by Miki Nava

you need to plan your next visit to us so we can plan it! ;)

Mar 27, 2017 • Posted by Mari

I love your discovering your lifestyle on this new blog Miki! The beautiful pictures, your writing, the content!
You have amazing taste.

Mar 27, 2017 • Posted by Gina Linda

Since you have perfected this Sushi Party concept, I probably need a crash course so I can replicate the idea in Zürich. Just need to find a good fish shop !

Mar 27, 2017 • Posted by Miki Nava

Hi Joan, I would love for you to forward to your daughters, thank you:)

Mar 27, 2017 • Posted by Joan Bernstein

Your mother introduced me to your blog. My grandchildren live far enough away (one in the Netherlands, one an hour and a half away, that I have little to do with their eating habits, but when they visit, I can at least expose them to sushi. Hope it is all right to forward this to my daughters.

Mar 27, 2017 • Posted by Angela Wajner

As both a mom and teacher, I see so many children who refuse to eat anything other than the basic carbs & chicken nuggets. Myself, being raised as a foodie, I have to say it is refreshing to see a another mother raise future foodies. by introducing them to different varieties of food. When they are older , they will have acquired a refined palette for international cuisine, thus enabling them to enjoy and appreciate food so much more. Well done, Miki!

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