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Coming Up

  • Next on 'Ono Kine Grindz:

    The Wedding Cafe, Manoa

    Recently Consumed:

    Zaney's, Downtown Honolulu
    Bob's Bar-B-Que, Kalihi
    Restaurant Yamagen, Moili'ili

    Below you will find a never ending list of restaurants that I want to visit or re-visit:

    Young's Fish Market
    Alan Wong's Pineapple Room
    Cafe Sistina
    Indigo Eurasian Cuisine
    Yakiniku Toraji
    Sushi Masa
    Ono Hawaiian Foods
    Tsukuneya Robata Grill

    If you would like to give me a tip on a new restaurant that is opening up, or give me a recommendation on some of your favorite restaurants, please send an e-mail to:

    onokinegrindz (at) yahoo (dot) com

    The following posts should be completed someday (!):

    New Diner's Drive In
    Border Grill
    Penang Malaysian
    Chez Panisse
    Zuni Cafe
    Indonesia Restaurant
    Boston's North End Pizza
    Happy Inn
    Kat's Sushi
    Fritz's European Bakery
    Makino Chaya
    Singapore/Bangkok Posts
    Chin's Kahala
    Hata Restaurant
    Ebisu Catering Service
    Bubba Burgers
    The Eggberts
    Blossoming Lotus
    Hamura Saimin Stand
    Bob's Big Boy

    WHEW! I hope to have them done by year's end!

    Upcoming adventures

    San Francisco, CA

    Sydney, NSW, Australia

    London, UK
    Paris, France
    Chicago, IL
    Seoul, South Korea
    I won't be able to visit Korea this year.
    San Francisco, CA
    New Orleans, LA
    Buenos Aires, Argentina
    Shanghai, China

    Hopefully, some of you can provide me with recommendations for some good eats!

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'Onolicious Archives


« The Daily Grindz | Main | Random Photo #17 »

November 10, 2005



Wow, Reid. That cheesecake looks perfect!


I didn't know you used to live in New York! I went to Junior's a few times last year, though I stopped ordering their cheesecake the minute I discovered how crazy delicious their rice pudding is!


ooh! ume!!! =) sounds like a winner! guess i know what i'll be doing this weekend...


that looks great! and i don't even like cheesecake (;


oohweee. i love ume-flavoured anything. i have been contemplating making a poppyseed cheesecake recipe i've been eyeing for some time, and i was all set to make it after reading your o's bistro post. now, i'm not so sure! i might have to do an umeboshi flavoured one next.


Hi Nic,

Thank you for the compliment. It was far from perfect and I'm going to try and make it again soon.

Hi Kathy,

I lived in New York for about 10 years back in the 80s-90s. When I first moved to New York, I lived in Queens. Then I moved to Brooklyn where I lived for 3 years before heading into the city. The apartment I lived in was on Carlton Avenue right near the corner of Myrtle. It was right near Fort Greene Park.

Hi Renee,

I like ume too! I also made some azuki sauce to eat with this cheesecake, but I didn't like it as much. I'm going to make another cheesecake this weekend and try a matcha sauce recipe.

Hi Grace,

Thank you! I love cheesecake. In moderation of course. =)

Hi Santos,

I like ume flavored anything too. I used the large soft umeboshi as I thought the flavor was a little more pronounced. In the end, I though that I should have tried to do a swirl type of cheesecake with the umeboshi sauce mixed into the cream cheese batter.

I just didn't want to do that and end up not liking it. But since I tried this, I think that will be the next step.


Hi Reid, that does look absolutely delicious! I've never tried umeboshi, but I like the idea of a sweet-and-salty sauce with cheesecake. I'll have to keep a lookout - what else can you do with them?


Hi Melissa,

Umeboshi are Japanese pickled plums (they are actually apricots). They get their pink/red color from shiso leaves (beefsteak plant) which are normally pickled with the umeboshi.

I normally eat them with rice, much like a condiment. You can also have them in chazuke. To make umeboshi chazuke, take a bowl of rice, pour some hot green tea over it, then add as many umeboshi as you want. Yummy!



That cheesecake looks excellent! I think the cheesecake with the umeboshi sauce seems intriguing. I will have to save this and try it. Man my list of recipes to try is getting larger and larger


I love to stuff umeboshi inside balls of rice, wrap them in a layer of nori, and have em' about for a satisfying on-the-go nosh.

I've never imagined them with cheesecake! Way to go, Reid!


Hi Reid - $2.00! Isn't that great? I guess they treat umeboshi like plums, I'm very curious what it tastes like... Your cheesecake looks light, fluffy and perfect!


Very nice looking cheesecake! You got a great color on the top. I thing you lived pretty close to where I lived back in the late 70s. I used to go to the White Castle that was under the tracks. I don't remember much else. To bad I didn't have a notion about Junior's at the time. You got more cheesecakes coming?


Aw, man, I paid full price for that cookbook!
Well, this certainly makes my expenditure worth it.
(Ooh, I said "expenditure"!)


Hi Milgwimper,

Nice to hear from you! I hope everything is OK. I thought the idea of cheesecake with umeboshi was interesting and now that I've tried it, I discovered that I actually like it. I hope you do the same.

Hi Courtney,


Umeboshi is often eaten covered with rice (musubi) and it's something that I enjoy to this day.

What I really wanted to do here was make this a little unusual and I liked the way it turned out.


Hi Keiko,

I like browsing the bargain books bin at the local bookshop. You never know what you might find. US$2.00 was indeed worth it.

The reason why I chose to use umeboshi is exactly the reason you described. You should try it sometime and let me know how you ilke it.

I was very happy with the way this cheesecake turned out. Most often times, it has been a disaster!

Hi Jo,

Thanks! The color on top actually came from the umeboshi sauce. I should have posted a photo of the cheesecake without the sauce.

Yes, there might be more cheesecakes forthcoming, however, next time, I think I'm going to make mini matcha cheesecakes.

Hi Cookiecrumb,

Thank you for dropping by and leaving me a comment.

I think this book would have been worth full price too. I was extremely lucky to get it at that price. When I purchased the book, the girl told me that she had just marked it down five minutes earlier as it was the last copy on the shelf. Lucky me!


i never eaten umeboshi before... hmmm....


::eyebrows arch with intrigue:: Matcha cheesecake? ::data flow:: Gonna go creamy or a bit of a crumb? I vote creamy (in case you want my opinion ::laughs::) What sort of crust? A 50/50 mix of gingersnaps and Lorna Doone comes to mind. yummmmm


Hi babe_kl,

Umeboshi are salty and sour Japanese pickled plums. They are actually small apricots that are preserved. The ones used here are a bit large and very soft. There are also the small hard ones that are normally served on top of rice or placed in the middle of a musubi.

Hi Jo,

Matcha cheesecake will be creamy and I used the same sponge cake in lieu of a crust. It was delicious. =)

I was going to post, but it was gone before I knew it. *sigh* That's why I need to stop inviting friends over.

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