Hiroyuki

No, it's just what a sommelier does to taste wine. The video says that the tasting sound is at about 7000 Hz, and the sound that a baby finds pleasant is in the range of 6000 to 8000 Hz. That's why the tasting sound makes a baby stop crying. The dumpling video does not explain how to do that trick , so I had to find another site that does. from here (never mind, it's in Japanese) http://aruaru-supasupa.seesaa.net/article/2324249.html#more 1. Arrange dumplings in a frying pan. 2. Put cold water to half the height of the dumplings. 3. Turn on the heat. When the water boils, discard it. 4. Add 1 tbsp oil. 5. Cook for 2 minutes on high heat. This way, you can make crispy dumplings in about 5 minutes. This trick sounds good.

OK, I watched the videos again. Well, none in particular. For those of you who want to try those tricks: As for the potato trick, just make a 1-mm deep cut all around the potato, boil it, and put it in iced water in ten seconds. As for the shrimp one, just make three cuts as illustrated. I don't think I'll ever use those tricks.

The problem with these coffee drinks is that they contain a fair amount of sugar. One source says that a 250-ml coffee can contains about 20 g of sugar. Canned coffee contains about 8 to 10% sugar, according to another. If this is true of the type of coffee drink you mentioned ("coffee gyuunyuu"), one 1-liter carton contains about 100 g of sugar. You can make a much healthier and possibly cheaper version by simply mixing one part milk and one part instant coffee and adding some sugar. This is exactly what I do when my children want to have coffee.

I remember when I was small (in the 1960s), I never ate tarako raw. My mother always grilled it. Things have changed, and my son always eats it raw. I wasn't sure whether it is only me and my family until I found this: from here Japanese now seem to have different opinions about whether to grill tarako. You will know what I mean by reading this blog (Japanese only).

Excellent work!! except for one fatal error: You translated フライパンを火にかける前に豚肉を入れ、 into Put a frying pan on a burner. First, add the pork to the pan; but this should be translated into Put the pork in a frying pan before you put the pan on a burner. >そのつど手でもみ込む。 mixing each one in thoroughly(?). This is fine. 手で tede is by hand もみ込む momikomu is to rub ... into ... (thoroughly). Be sure to post a photo of the dish!!

Wow, the chocolate is Kinoko no Yama from Meiji, and it's a seasonal product (only available in the winter). Can't believe it's available in your country!

"Shikora" doesn't sound very Japanese to me. Does it look like any of the following?: bannou negi wakegi asatsuki Or, can it be nira?

The other day, I bought Entier L&P because it was on sale (350 yen per pack). I wouldn't say it was bad, but it wasn't particularly good, either. My daughter hated it. Considering the price, I'd rather make sausage at home, using ground pork, like I did several times in the past.

I made wafu (Japanese-style) chowder, using one half of 500 g (approx. 1 lb.) bamboo shoot. The combination of instant dashi powder and milk was much better than I had anticipated. I used the other half to make takikomi gohan (shown on the left). Did I scare you off in any way?

>Boneless pork ribs, sliced thin, 150g I'm not sure how to translate 豚バラ (buta bara). Is it pork belly or pork rib? >bulb onion (regular yellow onion here in the US?), 1/8 onion 玉ねぎ means onion. When we say negi, we usually mean leek. To clearly distinguish leeks from onions, we often use the term naga-negi. (Naga means long). >grated (???) garlic, 3.25ml No question marks necessary. >white sesame seeds The Japanese is 白いりごま toasted white sesame seeds. >crushed red pepper (??? Korean style?), 7.5ml The Japanese is 粗びき唐辛子 coarsely ground red pepper. Why Korean style? You forgot to translate "あれば" (if it exists, if it is available, etc.). >All-purpose onion(just scallion?) cut in small pieces 万能ネギ look like this: http://www.hakatabannounegi.com/ I wonder if you can get them in your area. Did you translate 温かいご飯、　どんぶり２杯分 two 'donburi' bowls of hot rice and ごま油 seseme seed oil? It took me more than ten minutes to write this post.

Are you sure it's a Japanese vegetable? I've never heard of such a vegetable .

So, as far as the translation of ingredient lists is concerned, just ignore 本 (hon) and 個 (ko) and put 束 （taba) into bunch, 切れ (kire) into slice, and so on. Any other problems? As for rice, we still measure it in 合 (gou) and 升 (shou). 1 gou = 180 cc = 180 ml 10 gou = 1 shou = 1800 ml = 1.8 liters

My daughters both ate it but my son doesn't like it. I would say it is fairly typical American shortcake but a chocolate version. The anko looking thing on the bottom is another piece of shortcake. I would have prefered more strawberries but they were really expensive and I only bought one container. ← Thanks for a reply. Yours is a perfect example that clearly shows the difference between real shortcake and Japanese, which is actually sponge cake.

Not that I know of.

Today, I made another batch of umeboshi paste. I added a special ingredient this time, Ebisume (salted kelp) of Oguraya Yamamoto. Top: Finely cut Ebisume Bottom: Ebisume in its original size (about 1-inch square) Finished umeboshi paste and Ebisume My mother sends me a box of Ebisume every year. You know why? An acquaintance of my father's sends it to him every year, as a summer gift (ochugen), but neither my father or mother likes it, so she kindly sends it to me along with other foodstuffs.

All of your children can eat myoga? Neither of my kids likes it. I can't complain because I didn't like it either when I was small. Good-looking shortcake! Is it a typical American shortcake? What is that at the bottom that looks like anko?

ありがとうございます。 The set of dolls is a present from my father-in-law for my daughter's first sekku (hatsu zekku). Bringing sakura mochi for everyone? You are such a generous person!

What's special about this tonkatsu is that my son (9) helped my wife and me make it (I did the deep-frying, though). He also helped me make tofu and nameko miso soup. He sometimes wants to help us cook meals, and we accept his offer, rather reluctantly...

This is my daughter's hina dolls. We are going to celerate Hina Matsuri with inari zushi, hamaguri soup, and strawberries with whipped cream among others. My wife and I want to make chirashi zushi, but my daughter doesn't like it. She doesn't like sakura mochi, either.

I wish I could get one and test it for myself. I found this site, if anyone is interested. The inventer himself made a short comment there.

Good. "We wait for you and leave it to us. That's Omakase!" Sorry, just kidding.

I wonder if your teacher is generous enough to bring you and your classmates some food related to Hina Matsuri... Maybe you could suggest making some dish together...

To make takoyaki, you need a special takoyaki griddle. Here's a general description of takoyaki: http://en.wikipedia.org/wiki/Takoyaki A recipe can be found here: http://www.bob-an.com/recipe/dailyjc/ref/tako/tako.html As the title of this thread suggests, you don't necessarily have to put a piece of octopus in each takoyaki ball, although "tako" means octopus. I don't put beni shoga (vinegared ginger) in the batter because my daughter doesn't like it.

WHAT?? I didn't know there were such things as Kanto and Kansai styles of takoyaki! I had just assumed that takoyaki was basically an Osaka thing. I just followed the instructions on the pack, 900 ml water to 300 g mix, if I remember correctly. Sorry, too lazy to go downstairs to check if I'm right.

I'm not much of a takoyaki fan, but last year, I bought an electric takoyaki maker because my daughter suddenly said that she wanted to make takoyaki at home. This is the third time we have made takoyaki at home with this maker, and it came out really nice. In fact, it is the best takoyaki we've ever had. Photo: Leftover takoyaki, takoyaki maker, and some of the foodstuffs we used: Most of the foodstuffs we used, such as the takoyaki mix, beni shoga, tenkasu, ao nori, sakura ebi, and takoyaki sauce, were what I bought at the 100-yen shop. We're going to have Takoyaki Day at least once a month from now on. As for the fillings, we used cheese, wiener sausage, and kani kama (fake crabmeat).