meguroman

Did anybody get rice from the stall that was selling Jasmine rice for 100 yen per single-handed scoops? The limit was 1 kilo of rice. With my wimpy, small hands, it took me 7 scoops to make a kilo. Still, 700 yen for a kilo of Jasimine rice is outstanding. As Torakris has been doing, I just give it a single wash, and throw it in my rice cooker, with water to the appropriate level. For a cup, I've always done the 200 ml. scoop. I bought the rice last Saturday, during the most crowded day I've seen in 4 years!!

For knives, I highly recommend Union Commerce Co., Ltd. It is on one of the side streets, with a suit of armor on the sidewalk in front of their shop. Great selection, (much more than appears on their website), great prices, and they speak English! Nishi-Asakusa 2-22-6. Taito-ku Tel (03)3845-4040 Union Commerce Co., Ltd. (Kappabashi Knife Shop)

It IS a stellar event, and is quickly becoming one of the most-anticipated cultural events of the year. This will be my fourth one, and after the first, realized that, due to the insane afternoon crowds, the best game-plan is to get there early. I'll definitely be there on Saturday, and depending on what I don't have a chance to eat, probably Sunday, too. MM

kitwilliams wrote: Virgin Sturgeon is on the Garden Highway, on the Sacramento River, north of the confluence of the Sacramento and American Rivers. Not convenient unless you have a car, or cab. But, now that DST is in effect, a cool place to sit on the outdoor balcony during the evening, with the river below you, and all. kitwilliams also wrote: Some people equate "Sacramento" and "Jerk" with the State Capitol, and it's assorted elected denizens. But Celistin's leaves little doubt that quality jerk chicken is available in Sacramento. And I agree, the bar is very cool. Also from kitwilliams' post: Z's, (as it is known to locals) is on 21st, between "N" and "O" streets, (I used to live on "N", between 21st and 22nd). Pizza here rocks! Deep-dish, but unlike any deep-dish I've ever had, including Chicago. Eating at the bar is no problem, but pizzas take a while to come out of the kitchen. I recommend the pepperoni w/xtra cheese, or the spinaccoli w/garlic. Over the phone, ou can call in your eat-it-there, or take-out, and then show up in 30-45 minutes, and it will be ready within a few minutes. Also on 21st, between "K" and "L", is the Lucky Cafe. The serve only breakfast and lunch...but what a breakfast or lunch!! Very reasonably priced, and for the huge portions you get, you'll be thinking that they undercharged you on the bill. Breakfast here, and you won't be thinking about eating lunch. Tower Cafe, on 16th and Broadway, has an interesting menu. Best thing there are their desserts! For a true "downtown" experience, Frank Fat's is a restaurant/political institution. Opened in the late 30's, just down the street from the Capitol, (Frank Fat's is at 806 "L" street), it is known at the "3rd House", for all of the deal-making that goes on there. I once went in there with my Dad, and we saw then-Gov. Dukemajian forehead-to-forehead with then-Speaker Willie Brown, over an order of foil-wrapped chicken. Decent Chinese food, but priced for the expense account of a lobbiest. Maharani India, on Broadway btw. 17th and 18th, does a very nice lunch buffet. But, I recommend going for dinner, when ordering off of the menu gets you the true "mild", "medium", or "hot" flavors of their dishes. Ask for "medium", and you'll get an arched eyebrow. Ask for "hot", and you'll get a sadistic grin. They don't fool around. MM.

Jason, My Japanese staff thought that is was a great movie, for the entertainment value. All of them, though, mentioned that, "We don't have those trees in Japan". Loses points in authenticity, but they thought the human drama was pretty realistic. For tonkatsu lovers, get yourself to Tonki, in Meguro. Their panko is made to their specifications, and the triple-dip method, going into huge vats of hot oil, makes for the tonkatsu experience that you'll compare all else to. MM

While it doesn't look appetizing, if adorned properly, these omuraisu can be a great hangover cure... Scrape off the ketchup. Make an anterior to posterier incision in the omlette covering. Peel back the egg, exposing the rice. Liberally douse the rice with tabasco, or Louisanna Hot Sauce. Replace the egg covering. Mix in some fresh wasabi paste, ( or if not available, wasabi paste from the tube) into the ketchup on the side. Use this paste to "close" the egg incision. Eat. With the absence of good Mexican food here, this mixture of carbs and spices will go a long way to curing what ails you. MM

Oh, the strawberries! For White Day, I did bouquets of 1/2 dozen strawberries dipped in melted Valhronna chocolate, (now being carried at National Azabu), for the members of the gentler sex in my office. I was never a fan of hot-house strawberries until I tasted what is produced here. Unbelievably sweet, with glistening droplets of juice slowly travelling down the dark coating of chocolate...oh yeah. MM

I totally, like, agree with the porn star's approach to natto. Drink a bottle of merlot, then have the natto! I hate the stuff, and have to be totally snockered before I'll ever let my chopsticks near it. Japanese cakes, while tasty, lack the density that I like in a cake. I feel ripped off when I buy a piece of cake from a patisserie, and am handed a bag of heavy air. Gimme a good, dense German chocolate cake, pineapple upside-down cake, or Duncan Heinz Double Devil's Food any day. Even Dean and Deluded's Poppy Seed cake lacks the proper geometry and theology, denseness-wise, to be a proper cake, (bit of a nod to Ingatius J. Reilly, who did love his cakes). Anko, while delicious in it's own right, is pure contemptiousness to the first time visitor to Japan, looking at what he thinks is a plastic model of a chocolate sundae, only to get soft-serve, covered with chunky reddish-brown stuff. Beans and ice cream do not mix. If they did, Ben and Jerry would be doing Red Beanie-Meanie Ice Cream. They are not. The only carb-in-carb mixing that should ever take place was back in the late 60's, and early 70's, when I was in elementary school, and we put our school-lunch spaghetti in our hot, school-lunch parker house rolls. And, we only did this to expedite the dining experience, to get out to lunch time recess. MM

Currently, here in Tokyo, I own: "Quick and Easy Japanese Cooking for Everyone" by Miyoko Sakai and Motoko Abe, published by The Japan Times. This is a great book for basic, homestyle dishes that one would find being cooked in any kitchen on any given night in Japan. "The Cook's Encyclopedia of Japanese Cooking" by Emi Kazuko, With Recipes by Yasuko Fukuoka, published by Barnes & Noble Books. Very comprehensive collection of ingredients used in Japanese cooking, with some top-notch recipes to boot. "Japanese Cooking For The American Table" by Susan Fuller Slack, published by The Berkley Publishing Company. I bought this one before I ever moved to Japan, for the sole reason that all of the ingredients used in it are available in the U.S. Some of the recipes aren't real authentic though, i.e. Teriyaki Walnut Roll, or Ham and Cheese Rolls with Shiso, (uses Monterey Jack cheese) But, the results do taste good, and at the end of the day, that is what counts the most, eh? MM

Torakris, Nissin (Meat Rush) in Higashi Azabu, in the street-level kitchen shop has meat thermometers. At least, they did last weekend. Things I brought back from the States last time I was there: 8 varieties of dried chilies, and 7 varieties of chili powder...in my carry-on. Made each security checkpoint an adventure! Old Bay seasoning. File Gumbo powder. Peychoud Bitters. What I wish I had brought back: Nigella (Caveat, just found it at Dean & Deluded at Shinagawa Atre, but missed it when I couldn't find it). Hand beater. Mandoline with crinkle/gaufrette blade. Waffle Iron. Cheers, MM

I've gotten all of my knives at Kappabashi Knife Company, in Kappabashi. Their prices are anywhere from 20%-30% cheaper than Tokyu Hands. I've got a Glestain chef's knife, and absolutely hate the balance of it. For heavy work, I use a Wusthof-Trident chef's knife. But, I'm absolutely head-over-heels in love with my Global-Pro knives (chef's, boning, and petty). And, using the Global Shinkansen knife sharpener, bringing them back to their factory hone is a breeze! Yoshikin/Global Website

Rasoi, in Meguro, (right next door to the Tavern British pub) is small, but IMHO, puts Moti and Raj to shame. MM

Even though I've been here for 5 years, I grew up with a house of 4 sisters in the USA, am somewhat chauvenistic, and there are still SOME Western traditions that I refuse to give up! This year, Valentine's Day falls on a Saturday, so, on the preceding Friday the 13th, each of the ladies in my dept. will be getting, towards the end of the day, a home-made Valrhrona pot de creme, with fresh raspberry whipped cream. If, between Valentine's Day and White Day, they are very good, perhaps some of my truffles will be in their future. MM

My Tokyo hamburgers in order of preference (lowest to highest): Loteria McDonalds Hard Rock Cafe Outback MOS Kau'aina Franklin Ave. MM

Very good German type sausages can be found at the Lecker-Bisson shop, in Meguro, on Meguro Dori. They make all of their sausages, and smoked meats, on premesis. Their tongue is outta this world! Once every few weeks, they do a brisket that is made to be married with a very good rye bread. Oy, MM