Friday Adventure

The weather has been nice enough here in Berkeley, almost nice enough that I can go outside without a sweater, and enough nice that I can go riding my bike to the marina as I like to do. Plus, my academic workload is fairly light this weekend leaving me free to putter off and pursue things aside from school. (the downside of a light academic load=anxiety about NOT having anything to do, but thats a different story)

Anyways, I have always passed by the Takara Sake brewery/factory/building on 4th street, never bothering to read the sign that sits out front. There is always a sweet smell permeating the air in the area; slightly bready and fermentalicious. It makes my mouth water, and my stomach emit pangs of hunger. As per usual, I biked by it, saw the sign, smelled the smell, and kept going. But within 30 seconds of rushing past, I decided to park my bike and see whats up. 

The sign informs the public of tastings and the sake museum. What?! I opened the door to find myself in a very white landing with a staircase leading up to another very white and clean landing. Turn left to find myself in the tasting room, decorated with sake paraphernalia and a bar. Tastings are 5$, which I unfortunately did not do as I would have felt a little awkward tasting alone and then biking back home. The room is rather large and vast and very peaceful. There is also a window overlooking the actual bottling plant, where one can see sake bottles rushing by on a conveyer belt being filled with liquid and capped off. It was actually very relaxing watching the repetitive motions of both the machines and workers. I took a photo, but I don’t think they would appreciate me making it viewable to the public.

The museum was very informative. A giant poster lines the wall depicting the sake making process. It also correlates to the tools that fill the room: large vats, wooden containers, scrapers, stirrers, photos and other assorted wooden objects. see…(I asked about taking these photos. It was OK)


tools hanging on the wall. used for mixing, mashing, scraping etc.

vats used for steaming rice

vats used for steaming rice



I most definitely would like to return for a tasting and more education about sake because I don’t know much about the different types. It also smelled amazing in the tasting room and in the museum.


Hello Virtual World

So, as the semester started and got busy, my priorities shifted, and my poor blog got left in the dust. But don’t fear!! Its back! My semester is not quite over yet (only 5 weeks and 2 days until graduation! and only 3 weeks and 2 days left of classes), but I have enough time now to devote to sharing the trivialities of my daily life. And of course things I eat or make. It would probably be nonsensical to attempt to cover all of the food I ate or places I adventured to in a detailed post. So I will simply make a list, just for making a list. And put in some pictures to make it look pretty. I also probably forgot a few things on here. If you would like my opinion on said place, then all you have to do is ask and I will give you my professional student opinion

Places I Ate/Drank this semester:

New: Venus, Revival Bar+Kitchen, no worries, Herbivore, Khana Peena, Cinnaholic, cowgirl creamery

Old: Jupiter, Saturn, Comal, Souley Vegan, Triple Rock, Thalassa, Beta Lounge, The Graduate, bar 355, Free House, Homeroom, cream, ici, nabalom, urbann turbann, indian flavors express, Burma Superstar, Bi-rite Creamery, Elbo Room

peanut butter bars

peanut butter bars

Things I Made: 

Apple bread, apple tart, sourdough bread, kombucha, vegan chai snickerdoodles, vegan spiced chocolate cookies, vegan shakshouka, hummus, baked veggie polenta, tagine, poached eggs, soft boiled eggs/marmite soldiers, soba noodles/peanut sauce, peanut butter bars, pretzel truffles, quinoa of sorts, pasta of sorts, banana bread, pumpkin chocolate balls, hummus, tomato hummus, pumpkin hummus, pumpkin curry with garbanzo beans

and here is something else I ate:


Obtaining the above item was an adventure in and of itself. We drove to World Market because a little bird told me it would be available there. Browsing the aisles of course we couldn’t find it. That meant we had to ask a kind employee to point us towards the spotted dick. Her response when we asked if they had it? “Oh I totally know where that is!! Let me show you! Here you go!” and of course she chuckled. I bet a lot of people come in asking for it.

How was it? Well, its pretty much like a bread pudding with raisins. It tasted like a very sweet and not so spicy gingerbread. I think what weirded me out most was that it is canned dessert. I mean, you open the can and its cake shaped, nothing has to be mixed and its not runny. Cake in a box. eek. Goal: make a vegetarian version of spotted dick, since the traditional recipe calls for suet. (the canned variety was vegetarian).