shinju

another_adam said this on chowhound.com ← To make umemiso: First make umebishio: 5 umeboshi - make into paste suguar 20% weight of ume paste 1 T mirin Simmer until shiny. Then, Combine umebishio from above with 50 gram miso 2 T mirin Simmer several minutes. I looked through several of my umeboshi cookbooks and found some which are pickles like this one: Cucumber and Umekatsuo Pickle (Kyuri no Umekatsuo Zuke) 150 gram cucumber (can use daikon, white radish, etc) 1 tsp salt 2 tsp soy sauce 3 tsp katsuobushi 3 umeboshi (remove pit and mince) Slice cucumbers (not too thin) and sprinkle salt. Let stand for 3 hours and wash off salt and drain well. Combine cucumber slices with soy sauce, katsuobushi, and ume. Pickle for one night.

I downloaded the CookManager from the above site and I like it. Very simple to use and exactly what I was looking for. I can add recipes, add categories, etc. Thank you Hiroyuki.

I guess I should clarify. I haven't been to every part of Japan searching for that type of dessert. But I think that most Japanese would know of it. A Google image search brings up pages and pages of such desserts. http://images.google.ca/images?q=%E3%82%B9...m=1&sa=N&tab=wi ← Wow, sweet overload. They look wonderful! These really remind me of sweet potato pudding that my friend told me her grandmother used to make in Carolina without the use of skin .

Just a quick note - we stayed at Granvia in Kyoto this March and really enjoyed the stay there. Be sure to go to their top bar (don't rember which floor, but high) for great view of Kyoto, live music and good drinks.

The ume vinegar I have put up consists of fresh ume from my tree, rice vinegar, and some kouri (not sure what English transalation of this) sugar (not much) because I don't like things too sweet. I will start using this in one year. I have not heard of umeboshi vinegar or vegetable pickles made with umeboshi. Perhaps as gift for your mom, how about umemiso using Korean miso. You can use this as a dip for shrimp fry, smeared a bit on meat balls, as a base for cold steamed veggies, and for grilling meats and fish.

It has to be the brand. Normally soba should have greater proportion of sobako to flour by at least 2-1 or greater. ingredients: wheat flour, buckwheat flour, yam, salt must be the brand then ← It has to be the brand. Normally soba should have greater proportion of sobako to flour by at least 2-1 or greater. When making dried soba, I normally just follow the direction on the package which usually goes like this - after full boil, drop soba, stir once and lower heat, and cook 5 minutes. Now, with fresh soba, there are many variations such as: full boil, drop soba, cook 2 minutes only full boil, drop soba, add cold water, etc, etc to full boil, drop soba, start checking after one minute - this is the method I use when making my own from fresh.

BTW, I love the song too. It says even after learning adult tastes like carbonara, arabiatta, etc, the heart still earns napolitan. My mother was the same too. She liked napolitan the Japanese way with ketchup. For some reason when I'm in Japan, it tastes fine to me too

I don't have a recipe for that. Typical ingredients include ham, onions, and green peppers. (You can add corn if your like. ) I make mine with canned tuna (I'm a fan of both fresh and canned tuna), onions, and mixed vegetables (corn, green beans, and carrot cubes). Fry all ingredients in oil until done. Boil spaghetti until soft (not al dente! ). Add the spaghetti and mix well. Then, finally, add as much ketchup as you want. (I tend to add a lot of it.) This results in a dish like this: http://www.eatsmart.jp/do/search/detail/Se...e/9002010000006 Enjoy! ← I made Napolitan last Sunday. I just had to because the popular TV drama, Kuitan 2, ended the previous day. Ending theme song of Kuitan: Itoshi no Napolitan You'll love it! Napolitan (4 servings) 400 g spaghetti 1/2 onion 3 green peppers ("peeman" in Japanese) 1/3 carrot 1 pack vienna sausage 1 tube (500 g) ketchup (the more the better ) When making Napolitan and any other Japanese spaghetti dish, you can forget al dente. ← I like Kuitan too - very cute. I think the young boy is a sweetheart. I'm almost finished watching Bambino and this series have inspired me to cook even more. This weekend I took ume pasta to a potluck lunch and people liked it but could not figure out the predominant taste of my pasta. I sauteed minced prosciutto, added the umebishio that I made a week ago, minced and slivered green shiso from my garden, and butter. My husband does not like umeboshi, but he really likes this pasta now. I cooked the pasta less than al dente so that it will survive without getting too soft after 2-3 hours.

No photos! I badly misjudged my portions and ended up with a regular loaf (non-Pullman) and a dwarf Pullman made by placing a baking sheet over the loaf pan. Next time I'll weigh and try to post photos once I have a presentable loaf. ← You have inspired me to make this bread. I buy raisin bread from the Cherry Bakery here in the Bay Area, CA and it is one of my favorite bread. Very different from regular raisin bread in the U.S and toasts beautifully with soft, chewy mouthfeel and nicely toasted surface unlike American raisin bread that toasts up very dry throughout.

Jason, Jason, thank you, thank you, thank you! Your method worked with Mastercook. It recognizes Japanese characters finally!! Again I can store recipes from the Japase web sites.

Thank you Japan, I will check CookPad again.

Right now I'm using US windows XP. I do have Microsoft Japanese language kit installed which recognizes Japanese encoding on Japanese sites. I an also use it to key in words when searching Japanese sites. However, I usually copy and paste from JWPce since it's much easier doing it that way. I was never able to copy and paste recipes directly from Japanese sites to Mastercook. What I had to do was copy the recipe into JWPce then copy and paste into Mastercook. Not sure why (I'm no computer expert), but this was the only way I could actually save recipes in Mastercook before. This method worked great for several years, but no more. Not sure why. I cannot copy and paste any Japanese recipes using several English language recipe software that I've tried. This also applies to some database softwares too. Sometimes it will take the encoding and looks ok until you go back and and all the characters are garbled.

Thank you for the information Hiroyuki. I will investigate all the programs there. I've never heard of vector company and appreciate you pointing this site out.

I used to use Mastercook recipe database to keep Japanese language recipes until 5 or so years ago. When Microsoft changed the windows, the Mastercook will no longer recognize Japanese characters and I lost most of my recipes I had stored. I use US windows and need to find another database that will store and recognize Japanese characters. How do you keep your Japanese language recipes? Any database either English or Japanese you can recommend that will recognize Japanese encoding? For those in Japan, how do you keep your recipes handy using your computer? I looked at some of the recipe software through Amazon, but I don't think I can add my own recipes. Or can I?

I like this web page - thanks for posting it and I like the idea of adding sake lees. Also, the chef looks like someone I would love to learn from. On the same page, it shows 300-400 mg miso, 2 pieces of sake lees, 5 spoons of sugar and 1:1 sake and mirin (no other amounts indicated for simmered sake and mirin but I would probably start out at something like 1/2 cup each and see how it comes out).

I figured it out - sorry!

Help, why isn't my picture showing here?

Thank you Hiroyuki for posting the thread above - this is such a coincidence because I've been on umeboshi kick lately making different things using umeboshi after trying your katuso ume recipe you posted. No, I have not heard of honey ume, but it sounds much like something I made called umebishio. Only my recipe used 10 umeboshi, sugar 20-30% weight of umeboshi and 2 T mirin. You soak umeboshi in water just like the honey ume, but with umebishio, you make a paste of umeboshi and add sugar and mirin and simmer until surface turns shiny. It looks like this: http://forums.egullet.org/uploads/11821041...06_722_3775.jpg I grew up eating umeboshi and tsukemono and I find that many umeboshi sold now are very sweet and soft. Although they are fine for munching, I prefer saltier and firmer umeboshi with rice. When I was a child I had to use a hammer to smash the pit after chipping my tooth from crunching the pit too many times. I still place umeboshi pit in my tea after eating umeboshi. Within last week I also made ume miso - 50 gram white miso, 2 T mirin and 1 recipe umebishio. Simmered. Ume mayo dip - 1/3 C mayo, 1 -2 umeboshi (minced), 2 T sour cream, 1 tsp sugar, and 2 tsp warm water - all combined. Ume tsuyu for hiyashi chuka or salad dressing - 2 umeboshi (minced), 2 T sugar, 2 T rice vinegar, 3 T shoyu, 1 tsp sesame oil, and 1/2 C water - combined. I also added 2 tsp miso the second time I made this and came out very good.

Today I made the salt fried shrimp using wild caught shrimp from the Gulf. The shells were much harder than the farmed shrimp when slicing the backs. Roasted Sichuan peppercorn and ground partially and added minced pepper and onion as instructed. The taste was great, but only thing I did not get it right was heat of my oil. I should have gotten the oil hotter and cooked the shrimp longer than 1 minute. My guests loved the shrimp, but I thought they were a bit too greasy due to lower temperature of my oil (darn it). Next time I'll get it right. Here is results:

Hi Barbara - the proportion for I use is for 4 small pieces of fish: 500 gram white miso (preferably saikyo) 1/2 cup mirin 2 T sugar Mix miso, mirin, and sugar. Marinate fish in mixture for for 1 night only. Another marianated miso dish I love is miso marinated tofu. It tastes like fine cheese. My mother hated it when I first served it to her (she doesn't quite like stinky cheese either).

Wow Sheetz - thank you so much for the recipe. Your's look great. Very interesting technique.....I have never seen one that calls for pretreating shrimp with baking soda and blanched first. Very interesting. I plan to make this tomorrow and will let you know how it turns out. Again, much appreciated!

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Yes, soup for the hot noodle. Sure looks like shiso too. I've never had yomogi leaves as tempura. Can't get yomogi in the US (at least I don't know the source). However, my shiso is doing great in my Northern California backyard. And, finally my yuzu tree is flowering!

No, I did not know that you parboil daikon with rice water (left over rice water) first. I don't recall my mother doing that either. Will try that. There is something missing in my oden flavor department too. Not quite right, but I can't pinpoint it.

I've just gotten an order of wild shrimp for the father's day and would like to make Chinese style salt fried shrimp with shells on. I don't even know the name of the dish, just that it is fried or stir fried shrimp with shells. What I really liked about this dish is that it really brought out the flavor of good shrimp. Any idea on how to make this or it's method?