Thanks for your reply. I'm also interested in what you call dashimaki tamago (Kansai style). Is yours less sweet than atsuyaki tamago in Kanto?
My Osaka-born brother-in-law used to complain that all the dishes that my Tokyo-born sister made were salty. I wonder if your husband was born and bred in Osaka.
I didn't know there were different styles with different names! I call it dashimaki tamago because that's what my husband calls it. And I guess I make it Kansai style because it's lightly seasoned with dashi and soy sauce, no sugar. I just naturally chose that recipe because neither my husband and I don't like our food too sweet.
My husband was born in Osaka but spent time in Tokyo and Sapporo while he was growing up, and then America from his late teens. He can speak perfect Tokyo Japanese but reverts to Osaka-ben when we go back to visit, and he does prefer Kansai style seasoning. He makes a mean okonomiyaki and takoyaki too, but that happens rarely now that he's working out of the home.
Helen, your husband sounds just like my sister-in-law's husband, from Chiba. When he's visiting the in-laws in Osaka he douses everything he eats in soy sauce. Admittidly we all feel the food is underseasoned at times because my father-in-law, who lost most of his stomach to cancer and is on dialysis, has so many dietary restrictions.
I adore ponzu too, but I’ve only used it with shabu shabu and sukiyaki and use green onion and daikon as condiments. I’d be interested to hear what dishes you use it with and how you cook them. I make it with soy sauce, lemon juice, stock and mirin. Is this the recipe you use?
You can use it in any place you'd normally be using salty and sour flavours. Salad dressing is a great use for ponzu: just mix with your choice of oil (it goes very nicely with good olive oil and sesame oil) and season it with black pepper, chili sauce, herbs or whatever else you like. It's wonderful with seafood (especially with butter) and good with chicken and pork too. And there's no better way to flavour vegetables like brocolli and asparagus.
My recipe is similar: juice the citrus (yuzu, sudachi and kabosu are best, and one type is fine but two or more types blended is better) and add it to a pan with soy sauce, sake, a little mirin, kombu sliced into small pieces and katsuobushi. Bring to a simmer and cook for a few minutes, then turn off the heat and let it sit for a few hours (you can also let it all sit in a jar in the fridge for a week or so without simmering it, but I like to do it the fast way). Then strain and pour into a bottle, keep in the fridge.
The simmering/steeping adds extra depth of flavour that you don't get from just mixing everything together and using right away. And I understand that yuzu and the like are not easy to find overseas, but do try to use something other than just lemon: a blend of lemon and lime maybe? Bottled yuzu juice is fine too, if you can find it.
finally a blog I can relate to!
Ive never seen "loaner" umbrellas but you can buy an umbrella for less than $1 so it is no big deal.
Do you have certain staple meals that you eat a lot? What do you like to eat when you eat out?
Well SuzySushi, I think John has just answered your question! The loaners probably disappeared when those cheap clear umbrellas started to be sold everywhere for 100 to 500 yen. I imagine a lot has changed since 1991 (I've only been here since 96). You're long overdue for a visit!
John, the only staple I can think of is pasta with tomato sauce. In winter I use a sauce is like Amatriciana but when I learned it (working in an Italian deli in Vancouver) it was just called "tomato sauce". In summer I'll use a lighter sauce with fresh tomatoes. NOT because the tomatoes are any better in the summer though. I mean, do hothouse tomatoes have a season?
I guess noodles, either soba or udon, are another staple meal. We eat them about once a week when we're both too tired to cook but don't want to go out, as they're fast and simple to prepare.
We don't live in a great restaurant area so eating out is more about what's available than what we really want. We often eat Chinese, sushi (kaitenzushi of course) and soba, and sometimes "fast food" like oyakodon (at Naka-u), ramen and tempura (at Tenya).
Oh, and we hit Mr. Donuts about twice a month!
I used to shop at an Inegaya when I lived in Nishi-Tokyo! I found their english muffin supplies to be shockingly erratic as well. Where I live now, they're practically non-existent, so I stock up when I see them, and freeze them. Somehow, they just taste better than the plain old white bread.
I agree about the conbini food. I usually pack a homemade bento for lunch every day, which causes a lot of surprise amongst my Japanese co-workers, since most of my foreign co-workers seem to live off conbini food. One of the ladies I work with told me that when a teacher brings in a conbini bento, and heats it up, it just smells like chemicals, but when the teachers bring their own food to heat up, it smells good. I have to agree.
Which Inageya? I lived in Nishitokyo for 6 wonderful years and much preferred the shopping there.
Inageya doesn't even carry whole-wheat English muffins, which are the ones I buy. I go to Summit or Life for those. Freezing is a great idea, and as soon as there's room in my freezer I'll start stocking up.
Hi Amy! I'm really enjoying this. Every morning I perch on my stool, log on, eat my breakfast, and read!
One question that popped in my head. Do you use chopsticks to eat every meal?
I use chopsticks for Japanese, Chinese and other Asian food, and a fork and knife for western meals. Hopefully I'll be showing my cutlery drawer today, so more on that later.