Hiroyuki

Not that I know of. We do eat them, but we usually consider them Chinese ingredients. Besides seafoods, how about burdock and all kinds of wild plants such as fern shoots and butterbur sprouts?

Because the restlessness of Ricardo Sanz who have learned all from chef Masao Kikuchi, in the now closed Tokio Taro, but also has a formal occidental cooking training this has lead him to mix the best of both worlds, the sensitive and respect for the product and japanese technique and the tradition and ingredients of the place where he cooks,ie Spain. ← Oh, thanks, Rogelio. I have yet to learn Spanish cuisine, but some day I will.

Thanks for the link, Owen. I checked the specifications of the machine but I couldn't find any mention of air pressure. What Mr. Nakagawa means by extraction or brewing "under reduced pressure" is to reduce the air pressure in the container containing a coffee brewer and then brew coffee under reduced pressure. He has found that the lower the pressure the stronger the coffee, but also the more the unpleasnt flavors, and that approximately 0.8 atomospheric pressure results in good coffee. I hope I can provide some more information when and if his machine is completed.

Sadly, almost all Japanese almost always utter the same phrase, "toriaezu beer" (or a variation thereof), when they enter a restaurant for a meal and that meal includes alcohol. I can't complain because I'm no exception... I found this site, if anyone is interested. とりあえず toriaezu = for now, for the time being, first, etc.

I had noticed this thread long before my first post here. I must say I've been quite impressed. Could anyone tell me why Kabuki has switched to a fusion restaurant?

OK, I will, shinju. Next, http://gourmet.biglobe.ne.jp/kihon/fix.html The title is Douga de Manabu! Ryouri no Kihon (Learn with Movies! Basics of Cooking). There are three pages to select from. To go to a desired page, click its "post-it", located on the right-hand side of the window. 1 切り方 Kirikata (cutting methods), red post-it 2 下ごしらえ Shita goshirae (preparations), yellow post-it 3 調理のコツ Chouri no kotsu (cooking tips), blue post-it If you need further information on any of these pages, feel free to ask me or other members. Edited to add: The instructor, Kazunori Hosokawa, runs this kappou restaurant: http://www.shiokaze.co.jp/

I didn't share your interest, but I sent an inquiry to Tokyo Gas last Saturday, and I have just received a reply from them! The two people sitting at the table are supposed to be the parents of the young man. Thus, they are contemporary humans.

Thanks everyone for their complement. First, http://lcc-sb.jwu.ac.jp/kaiin/jo_2003_L-4/frame3.htm This video is titled "Chouri no kihon - Houchou no tsukai kata -" (Basics of cooking - Using knives -). The instructor is Hiromi Akahori. You can view a desired topic by clicking it in the lower left section of the window. Topics are (Japanese/roman characters/English): 1) 包丁について Houchou ni tsuite About knives ①包丁の種類 Houchou no shurui Types of knife ②包丁の扱い方 Houchou no atsukai kata Handling knives ③包丁の持ち方 Houchou no mochi kata Holding knives ④包丁の各部名称 Houchou no kakubu meishou Names of parts of a knife 2) いろいろな切り方 Iroiro na kiri kata Various ways of cutting ①おし切りと引き切り Oshi giri to hiki giri Push cutting and pull cutting? ②皮のむき方 Kawa no muki kata Peeling ③輪切り にんじん、大根 Wagiri ninjin, daikon Cutting in round slices, carrot, daikon ④半月切り Hangetsu giri Cutting into half-moons ⑤いちょう切り Ichou giri Cutting into gingko shapes ⑥拍子木切り Hyoushi gi kiri Cutting into long sticks ⑦短冊切り Tanzaku giri Cutting into rectangles ⑧さいの目切り Sai no me giri Cutting into dice ⑨せん切り Sen giri Cutting into julienne ⑩乱切り Ran giri Cutting coarsely? Here is a better explanation: Rangiri: Cut into triangular bite sized pieces while rolling carrots or burdock. Cut round vegetable like potatoes in half then into bite size. From here ⑪くし形切り Kushi gata giri Cutting into wedges ⑫小口切り Koguchi giri (This phrase is usually used to refer to cutting long vegetables such as leeks and cucumbers.) Cutting into round slices ⑬みじん切り Mijin giri Chopping finely ⑭ささがき Sasagaki Whittling ⑮薄切り Usu giri Cutting into slices 3) 便利な器具 Benri na kigi Convenient utensils

The Japanese can have sushi with beer. I can have sushi with sake and even with shochu.

Hmm... No. I can't think of a single interesing use for aburaage. In one battle of Senjo no Restaurant, one of the teams finely chopped aburaage and used it instead of panko.

I'd like to use this thread to provide links to sites containing Japanese-language cooking videos. First, let me just provide links. I'll provide a detailed explanation of each site later. http://lcc-sb.jwu.ac.jp/kaiin/jo_2003_L-4/frame3.htm http://bv-bb.net/bonvivant/cooking/index.html http://gourmet.biglobe.ne.jp/movie/standard/index.html http://gourmet.biglobe.ne.jp/kihon/

On February 20, the basic plan for food education promotion was proposed, http://www8.cao.go.jp/syokuiku/basic_plan060221.pdf (39-page long pdf file, and of course in Japanese) and the promotion conference, whose members include Dr. Hattori, will determine the direction of food education by the end of March. :laugh:

Helen: How about these recipes (in Japanese)? I'd like gobo no koumi age (first one), please! I found some sites on ha (= leaf) gobo: http://www.pref.kagawa.jp/nousui/aji/2/z/057-z.htm It says, "In Nire town (in Kagawa prefecture), ha gobo is "tunnel cultivated" and harvested in December through April." http://www2.odn.ne.jp/afn-sensyu/AEC/wakuw...bou/hagobo.html This one describes in detail how to cultivate ha gobo, in JAPANESE. BY THE WAY, it strikes me a little odd whenever gobo is mentioned here on eGullet. I had assumed that gobo was consumed by the Japanese ONLY.

Oh, I didn't know that! I did a google search and found you were right. In convenience stores in Japan, onigiri, bento, and bread are kept to 20 C. Don't convenience stores in the United States have a microwave so that the store staff can reheat the onigiri and other foodstuffs that customers have just bought? In Japan, you are always asked if you want such foodstuffs reheated.

If I remember correctly, Kris posted a photo of her deep-fried gobo.

from http://www.e-shokuiku.com/circulation/12_6.html Annual expenditure per household, foodstuffs, ready-made meals, meals out, in yen Year 1980 2,766,812 867,393 48,361 119,984 1985 3,277,373 957,528 59,949 144,387 1990 3,734,084 1,030,125 79,719 168,630 1998 3,938,235 1,027,293 99,118 179,998 2003 3,631,473 923,295 101,287 163,799 Source: Household Survey by the Ministry of Internal Affairs and Communications You can get a better view of the table by accessing the site above and scrolling all the way down to the last table.

How do you make clear soup? My wife's recipe is quite simple. Just put hamaguri in a pot, add cold water, bring to a boil, and add some salt and soy sauce. No dashi for hamaguri clear soup. You call the broth 'cloudy', but isn't that what hamaguri clear soup should be like?

Be kind enough to provide links, Jason, so I don't have to search. http://www2.jma.or.jp/foodex/en/index.html http://www.jma.or.jp/hcj/en/index.html They both look like great exhibitions!

Is that the same book as that referred to here? Carrot Top speaks highly of the book.

Jizake cake (Japanese rice wine cake) such as these Jizake actually means locally-brewed sake. Don't ask me how to make it 'cause I don't know. I did a google search but couldn't find any recipe. The type of jizake cake I know is sponge cake moistened with jizake.

First of all, "serving bowls and platters" are less common in Japan than in China, the United States, and other countries. Of course, we do have oo-zara (platters), but Japanese tend to serve each dish on a ko-zara (small plate) for each person beforehand. Thus, if you have three different dishes for four diners, you need 3 x 4 = 12 small plates. Use of a variety of plates in size and color is one of the characteristics of Japanese cuisine. As for your first question, that depends on the family. My wife and I usually provide a pair of chopsticks for each dish, especially if one dish is greasy and another isn't.

I think shokuiku is going to be huge in Japan, and food-related companies are trying hard to cash in on shokuiku, as evidenced by this video, the Japan Food Education Fair (third one from the top).

I've never seen such a thing. If I could get it, I would mix it with akami (lean part) of tuna to make negitoro. Cheap conveyor belt suishi restaurants actually serve negitoro made from akami and lard.

Detective Kris Salli Vates: What did you make with your nira after all??

The former president of Matsuya Coffee in Aichi prefecture, Japan, was the inventor of the Apollo coffee machine. He once made coffee in Kilimanjaro, drank it, and found it was good. He thought and thought why it was good, and assumed that the atmosphere was related to this. So, he made a machine that brewed coffee under reduced pressure. It was in 1969, when Apollo landed on the moon, so he named it the Apollo coffee (machine). The machine looks like this Look at the machine on the left. Mr. Nakagawa of Flavor coffee has studied brewing under reduced pressure for years. When I asked him about the percentage of completion of his Apollo coffee machine, he replied that it was about 80%. I also asked him if there was anyone in Japan or abroad studying brewing under reduced pressure. He replied that there were probably no one but him. So, my question is: Do you know of anyone who studies coffee brewing under reduced pressure?