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Everything posted by ankomochi

  1. ankomochi


    I went 'Cesca the day before Thanksgiving, and it was so crowded. My friend and I arrived there around 9:30pm without a reservation, and we were able to be seated in 20 minutes or so. We were told that beef Ragu pasta was the popular dish in the restaurant, but that night the dish was sold out. So, we ordered homemade Linguini with tuna. Nice tuna flavor and al dente linguini! It was very nice, but it was a little salty for our taste. I just mentioned to the waiter how salty the dish was, then he brought me a complimentary desert, which was a chocolate waffle with pistachio ice cream!
  2. Hi, JC! The first two character referes to the name of knife Mater ECHIZEN. (Mr. Marukatsu Asai is the fifth generation of Echizen knife maker.) The thrid and the fourth character is the name of this knife maker, MARUKATSU, and the last character is, I assume it means "made by." So, it basically said this knife is made by Mr. Echizen Marukatsu.
  3. My mother doesn't like to cook and cannot cook, so our family always made pilgrimage to grand parents houses to eat during new years day. For my father's side in Matsuyama-shi, Ehime-ken, my grandma made ozoni using shiro miso soup with daikon, ninjin, gobo, kamaboko, spinich or something green, and grilled mochi. My grand father's job was to grill mochi on hibachi. For my mother's side in Iyo-shi, Ehime-ken, my grandma used clear soup, usually soup is made from tai fish bones or any fish that available that time of the year, with daikon, ninjin, tai or whatever she used for making dashi, eggs, and pink and white mochi. My grand father used to put ankomochi in his ozoni... Both versions are so different that I love them both!
  4. I do! i want to try it!!!!! Either sat or sun, I will be there!!! anko
  5. ankomochi


    Hi Michael! Did I say that Shikoku food is salty and Tokyo food is less salty? I guess you misunderstood what I said. Setting the record streight, generally the eastern Japan (including Tokyo) is saltier and the western Japan is less salty. For instance, in general the eastern japan use dark soy sauce whereas the western Japan expecailly use light soysauce. So, I am from the western Japan; therefore, I sometime find many Japanese restaurants in NYC to be too much salt or soy sauce. Besides, my parents do not like to use too much salt, so I am naturally the favor of less salty food. Sobaya's soba soup wasn't flavorful to me -- little saltier and less soup stock flavor, I thought. So, Michael, would you like to try soba at Hommura An? It worth a visit at least once. We can just get a plain cold zaru soba, and we can compare Hommura An soba with Sobaya's soba. hiroko
  6. I had a wonderful meat at Acqua Pazza this Monday. I was a bit surprised by Grimes giving only ONE star, but I guess I shouldn't be surprised by it. When I was seated, they brought out a thin slice of raw catfish dressed with lemon juice and olive oil. I am not too crazy about catfish in general and I had a reservasion eating raw catfish. But, this raw catfish was very good. I was very surprised that the catfish can be very good. They brought out the basket of bread and chickpeas spread. Each bread was nicely toasted -- very warm. I could taste the hint of butter. Chickpeas spread was very nice, but I was happy to eat the bread without the spread. Yes, i did have the coffee pasta, Tagliolini al Caffe. It was served with rock shrimps and porcini mushrooms. It is a tasty and great dish, but I thought the sauce from the shriimps and the mushrooms was a little too strong that you cannot really enjoy the flaovr of coffe pasta. It seems as if it does not matter if you are served with coffee pasta or white wheat pasta. Coffee pasta itself has very subtle coffee flaovr, almost you really have to chew out the flavor. Aside from that, it was very delicious pasta dish. I also had a signiture dish Acqua Pazza, fish is cooked with seawater, olive oil, tomatoes, and sea salt. Very simple; it was fantastic. I do not remember what kind of fish it was that night, but the fish was cooked just right. Very soft and floavorful, not waterly, not too much tomatoes or salt. I am not sure where the seawater came from, how far from the shore. (Could it be from somewhere off the coast of Long Island? ) Let's move onto Desert! I have Baba au Rhum. It was so amazing. I do not have too much experience eating Baba/savarin, but this Baba was so delicious and the best baba I have eaten. You can choose the Rum from three choices. the recomended rum was 15-year-old Haitian rum (I do not know anything about rum, so I cannot comment on too much). Lightly soaked with rum, the sponge cake is served with the shot of the rum, creme brulee, and cherry sauce on the side. I tasted the rum, and it was so smooth. I tasted the cake, it was lightly and nicely soaked with rum and syrup, not soggy and not dry, perfectly moistured. Finally i poured the rum over it. It was heaven; I was in heaven. The baba goes so well with the cherry sauce, too. Creme brulee was very creamy and not too sweet. It was very delicious. Decore is very simple and the dish is very simple. Did I mention about the service? the service was great -- welcoming and very quick. (It wasn't very crowded that night and I went there around 8pm.) I had a wonderful meal and no complain. anko
  7. For things I love about Kimpira, as Kristin mentioned, is I can use any vegetables to make a great and tasty dish. Soy sauce, mirin, sake/white wine, red chili/shichimi togarashi, and sesame seeds are the basic ingredients I use for Kimpira. Standard vegetables -- Gobo, Carrots, Renkon, potatoes. Not so common vegetables I have used are Celery Roots and Jerusalem Artichoke. I also have used konnyaku. Is it still called kimpira? Last week, I tried to make kimpira with beets. But, it didn't reallly work.... as you can imagine.
  8. I thought I was the only one who does not care for cupcakes. I tried cupcakes a few times, but I always find them drier than I want them to be. Some of cupcakes are so artistic and pretty to look at, but those artificial colorful icings turn me off.
  9. I thought you might be interested in reading a today's NYT article. I hope this link works... Oct 31 NYT -- US Eating Habits, and Europeans, are spreading visibly
  10. Hello Kristin, Tonburi? I was born in Kagawa-ken, and I have never heard of it and seen it before. It does look like black cavier! Is this Tonburi unique food item in Akita and is sold only in Akita or available anywhere around Japan? I live in NY now, and I don't think I can get Tonburi here in NY. But, I am really curious how it is taste. thanks, anko
  11. No one mentioned about Nama Yatsuhashi. It is traditional Kyoto Wagashi, and it is soooooo delicious! There are Yaki Yatsuhashi, which is Higashi, and Nama Yatsuhashi, which is Namagashi. Shogoin Yatsuhashi company website (japanese only)
  12. I did a google search and found that it is TAKESHIO, bamboo salt. Takeshio is a traditional Korean Salt, made by monks about 1300 years ago. It has more mineral than regular sea salt. You can use it as bath salt; you can massage your body with takeshio. Takeshio Soap is used at Spa in Korea. For culinary purpose, you can use it as regular salt -- kimchi, tsukemono, salda dressing, For Wansanbon, it might be Korean salt.... I have no idea....
  13. Kuri Gohan and Satsumaimo Gohan is def. favorite takikomi gohan during fall. I am not so big on mushrooms including Matsutake, unfortunately. So, I have never understood Matsutake gohan craze. For all season takikomi gohan, I like to make canned tunna gohan -- mix canned tuna, ginger, carrots, soy sauce, and sake. It's great for Obento!
  14. I love Kuri Gohan and Daigaku Imo! Saba is delicious in fall, too!
  15. I love shiso furikake! I make shiso spaghetti using shiso furikake. I cook pasta, and mix with butter and shiso furikake. It's so easy and pretty tasty. If I want more flavor, I put the pieces of umeboshi to enhance the flavor. Occasionally I get hive eating furikake gohan. I think something in furikake is making me getting an allergic reaction.
  16. You shouldn't feel idiot when you eat sushi with fingers. There is no definite rule whether you should eat sushi with fingers or chopsticks. Some people eat sushi with fingers because it is easier to eat. I eat sushi with chop sticks because i don't want my fingers to get messy. My boss eats sushi with fingers becasue that's the way he likes it. I was told to hold fish with your thumb and hold rice with your index finger. You flip the sushi and dip fish side into soy sauce. Then, you put sushi -- rice on the top and fish on the bottom -- into your mouth at once. If fish is too big, you can eat the half of rice with chop sticks at first. Then, you wrap the rest of the rice with fish and eat it. In this way, it doesn't get too messy with soy sauce or do not have to worry dropping rice or fish on the plate. ms. ankomochi
  17. hello russ I think that oversized fish is just a trend. Maybe because it looks nicer to have a huge piece of fish lying over rice.. Or, bigger the fish, the more bargain, maybe... Traditionally, people eat sushi with fingers, and the size of fish and rice are the same size because the sushi is meant to been eaten one bite. It's easier to put sushi into your mouth if the fish was the same saize as the rice.
  18. I am a nigiri person. I love Hamachi and anything Hikari mono! Then, occasionally I have a strong craving for spicy tuna roll...
  19. If you want to try something other than Kinpira, try to saute gobo with mayonnaise. Just slice gobo and saute with QP mayonnaise and pinch of salt. It's easy to make and very delicous! (if you don't like mayonnaise, maybe i don't know if it is a great idea....)
  20. I had a wonderful King Salmon poached in olive oil. The taste was subttle, but nice flavor, not too strong, but slight olive flavor. It went nicely with a glass of Riesling. I loved the bread and whipped butter with garlic. I thought it was a little bit salty, but I could just eat the whipped butter.
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