Hiroyuki

http://www.ajiwai.com/otoko/make/kouji.htm...#33740;） Scroll all the way down and read under *1. It says that you can purchase tane kouji at a kouji ya (shop), and kouji ya are listed under "こうじ" (kouji in Hiragana) in NTT's Town Page (telephone directory). It also says that not all kouji ya seem to sell you tane kouji, so you should contact them by telephone first. Listed there are two examples that will sell you tane kouji, one in Toyohashi city, Aichi prefecture and another in Chiba city, Chiba prefecture. Also listed there are two overases suppliers: http://www.kagi.com/vision/sake/default.html http://www.northernbrewer.com/wine-yeast.html I found this company, located in Osaka city, but judging from the scale of the company, I don't think that they will sell their tane kouji to individuals. WARNING: AS YOU ALREADY KNOW, homebrewing is illegal in Japan.

Gotta love Google Translation ! ← OK, how is this: Kuro buta (black pig) shabu shabu, which you eat by dipping it in locally produced eggs just as you do with "sukiyaki", is excellent.

Oh, that's easy enough. Just make strong coffee and pour it into a glass full of ice cubes. If you use a dripper (in Japan, french presses are much less popular than in the States), just place a glass full of ice cubes below the dripper, and the coffee will be cooled instantly. ← But then you're diluting it.. ?? ← Exactly. That's whey you have to make stronger coffee with less water.

Me either, but I did find a restaurant "Ajimori" in Kagoshima city, Kyushu, where you dip your meat in a beaten egg. From here

I wonder if a link to this site has been provided by someone else. Detailed description of how to pick mushrooms in Japan. As the site suggests, what counts most is to find an expert. This year, my son and I are thinking of joining a local kinoko study group to learn more about mushrooms.

A wafu dressing could be anything. Could you elaborate a little on that?

Interesting topic to someone like me for whom English is a foreign language. I think such expressions as "Two coffees, please" are quite common in the United States. I wonder if expressions like "Two teas, please" are common in England.

I have. Hijiki salad. I'm thinking of making kiriboshi daikon salad.

I made another goma (sesame) dressing today. Ingredients: 4 tbsp white sasame seeds 2 tbps soy sauce 2 tbps vinegar 1 tbps sugar First, I ground the sasame seeds in my Milser, added the other ingredients, and blended them together. The dressing was almost identical in taste to the one I made yesterday, but was thicker. It's going to be a good sauce for rei shabu (cold shabu-shabu) in the summer.

Umeboshi, black sugar, and shredded ginger... I've never thought of that combination! I can't imagine what the paste will taste like.

I've never been to any of Iron Chefs' restaurants, so I can only give you some general information, in Japanese. According to this http://g-chef.com/restaurant/rst07.html, Sakai owns four restaurants. According to this http://g-chef.com/restaurant/rst09.html, Kobe owns one. According to this http://g-chef.com/restaurant/rst12.html, Chen owns five. All of the pages above are on this site http://g-chef.com/index.html. As for Michiba, he owns Ginza Rokusantei http://www.michiba.com/michiba/michiba.nsf/rokusan_eigyo Poisson Rokusaburo (former Grasserie Rokusaburo) http://www.rokusaburo.com/ and Kaishoku Michiba http://www.michiba.com/michiba/michiba.nsf/doc/home I found this remarkable site, which reviews Iron Chefs' and challengers' restaurants, in Japanese. http://www.geocities.co.jp/Foodpia-Olive/4921/menu.htm Sorry, I don't have time to read all of the reviews and make my comments here right now. Maybe some other time...

I know I can never come close to commercially available ones because they usually contain a thicker and "seasonings (amino acids, etc.)". I added some sugar (about 1 teaspoon) and some mayonnaise (I don't know how much) to the dressing. The greatest thing is that my daughter liked it , although I found it still sour.

That part is "if you teach a man to fish" and the next part is "he will eat for the rest of his life". ← Thanks, Helen. I got up at 5:30 a.m. and am now viewing this thread.

OK, so it's a Chinese proverb, right? I found two sources: http://www.enjyuku.com/w/ti_014.html http://meigen.shiawasehp.net/prov/054.html In both, the translations are the same: 魚の取り方を教えれば、その人は一生を通して食える You can break the sentence wherever you want, but 魚の取り方を教えれば、 その人は一生を通して食える looks good, right? I don't know what time it is in your area, but it's 21:19 p.m. in Japan right now. Sorry, I'll answer any further questions tomorrow morning.

OK, I'm not an expert on this type of translation, but here is it. If you are given some fish, you will be able to get by for that day, but if you learn how to catch them, you won't be in need of them forever. ← how then might the translation for "teach a man to fish he will eat forever" be? ← Does this mean "teach a man how to catch fish that he will eat forever"? Then, it will be something like 永遠に食べる魚を捕る方法を人に教える but this sounds rather ackward. I'd rather say 永遠に魚を食べられるように魚の捕り方を人に教える which means Teach a man how to catch fish so that he can eat fish forever.

Is it legal to pick up cherry blossoms from a tree in a public garden in your country??

OK, I'm not an expert on this type of translation, but here is it. If you are given some fish, you will be able to get by for that day, but if you learn how to catch them, you won't be in need of them forever.

I found one recipe and tried it today. Ingredients: 3 tbsp salad oil 2 tbsp vinegar 2 tbsp soy sauce 1 tbsp sesame seeds (black or white) Directions: 1. Toast sesame seeds. 2. Put sesame seeds in a suribachi and grind them. 3. Add vinengar, soy sauce, and salad oil little by little while constantly mixing. You can add sugar and mayonnaise if you prefer. from here http://odn.okwave.jp/kotaeru.php3?q=677355 (Japanese only) I tried the recipe, but I didn't toast the sesame seeds. I used my Milser (small blender) instead of a suribachi to grind the seeds, and I mixed the oil, vinegar, and soy sauce together in a cup and added the mixture in three parts. The resulting dressing was a little sour for my taste, but I think it's a good starting point. Next time, I'll use less vinegar and more sesame seeds to make the dressing creamier.

Maybe shirauo or shirouo? From torakris's daily nihongo thread:

Rice and green tea.

It sounds to me that you have stamina dishes regularly.

I don't know why, but we didn't have a thread on Japanese salads, so here it is. Some of my favorites are: 1. Potato salad 2. Macaroni salad 3. Hijiki salad Needless to say, I like to add a lot of corn in my salads. It's a must in any Japanese salad. A great tip for making a salad that I learned from my wife is to add 1 tablespoon of sugar and 1 tablespoon of vinegar to a salad, which makes the salad taste better. Your favorites? Any tips?

Nigiri zushi started as cheap fast food in the Edo period.

Thank you for sharing your experience and photos. Great meal. One thing bothers me, however. Is it only you or do many Canadian women like garlic? I ask this question because I'm not much of a garlic lover.

I sent them (I mean the Secretariat or something) a letter immediately on Feb. 17, but I haven't received a reply. I can send them a reminder any time, but I have to be tactful to make him want to speak to us, because he is probably one of the most busiest men in Japan. Do you have a message to him? Any suggestions? ← I didn't know until recently that Jason Perlow was not available here on eGullet. Leave of absence for founder Jason perlow Does anyone else have any suggestions?