Udara

Thanks! This is exactly what I needed. I don't read Japanese, but I'll seek out a translator. I see from earlier discussion you are a former librarian. You definitely know where to find stuff! I surfed the web looking for this for a few days but came up with nothing.

Here is a Singaporean take on Curry Pan. Pretty creative, though nothing close to soup curry pan. Thanks for your help torakris!

I am craving salmon sashimi In the past I've always relied on specially prepared cuts of salmon but having recently moved to London, I no longer have the benefit of a nearby Japanese market. There is plenty of salmon fillet at my local Marks & Spencer, but is it safe to consume it raw? And if so, which cut should I select? Do Japanse fish mongers take special measures to safeguard salmon from parasites whereas western mongers assume we will cook the salmon?

Hi! I'm delighted to find fellow fans of Japanese pan. I was wondering if anyone has a good recipe for Shokupan that I could try at home? I have not been able to find any Shokupan recipes either in London bookstores or on the web. I've tried standard white bread and enriched bread recipes but have not come close to replicating the light, elastic texture of asian style white bread. Beyond ingredients, is it also the case that the unique pan texture cannot be acheived in a home kitchen and with hand kneading?