Hiroyuki

I just submitted a recipe for milk mochi to RecipeGullet. It's easy to make and it's so yummy. Edited to add: I have made cocoa and coffee versions too, but I like the plain version the best.

Milk mochi Milk mochi is a kind of sweet that a mother makes for her children, but I think everyone will like it, so here is a recipe. For better results, use a non-stick frying pan. Milk mochi 200 ml milk 2 T katakuriko (potato starch) 1 T sugar Kinako mixture One part kinako (soybean flour) One part sugar (preferably Japanese shirozato) Milk mochi: 1. Put milk, katakuriko, and sugar in a pot. 2. Put the pan on low heat and constantly stir. If you use a non-stick frying pan, you can turn it into a single mass. Keep stirring for 1-2 minutes. 3. Transfer to a plate and let it cool. Kinako mixture: Mix one part kinako with one part sugar, plus a pinch of salt if you prefer. Scoop up some mochi with a spoon and put it on a plate and sprinkle kinako mixture. If you want to discuss milk mochi, go to this thread. Keywords: Easy, Snack, Japanese ( RG1616 )

Your typo sort of freaked me out... DHA not DNA DNA in sausages?? I'm not interested. ← Thank you for the correction. I edited the original post. It seems so hard to make you a convert...

Last year, Maruha released resara sausage. According to this webpage, one stick (50 g) contains 850 mg of DHA and eating one stick a day will decrease neutral fat in the blood. The manufacturer also released goukaku chikuwa (PDF file). One stick contains 163 mg of DHA, and goukaku means passing as in passing a test. It's another engimono (lucky item) for jukensei (students taking entrance exams). What do you say, Kris and Helen? Do you want to try them? Official website of Maruha in English

According to the manufacturer, Ryochuchiya Korekiyo, the wagashi is called Ninin Shizuka. Usually, the plant is called Futari Shizuka, but in the Owari region of Japan, the plant is more often called Ninin Shizuka. I found this site, which lists chabana (flower placed at a tea room for decoration). Futari Shizuka can be found under 六月.

No reply from anyone? Could you be more specific? Some kind of higashi or rakugan? Some explanation of higashi can be found here.

Many Japanese, including my wife, make onigiri the way torakris described, with wet hands, but I still like to do it with plastic wrap for sanitation reasons.

Just like SuzySushi mentioned, you can make niban dashi: Here are some directions: http://www.bob-an.com/recipe/dailyjc/hints/dashi/dashi.html And, jusst like she said, you can make tsukudani from used bonito and konbu: Here are some hints on tsukudani: http://www.bob-an.com/recipe/dailyjc/hints/tsku/tsku.html Good luck!

Looks yummy! You have two umeboshi on your rice... Quite ingenious. What's the name of the fish? And how did you season it?

← When I hear the word kamameshi, I always associate it with Touge no Kamameshi, also known as Yokokawa no Kamameshi. It's a very popular ekiben (train lunch?) originated from Yokokawa Station in Nagano prefecture. I can't think of an exact definition of kamameshi; all I can say is that to make kamameshi, you need a special pot called kama, which is relatively small and for one or two servings only. I found some nice pictures of anago kamameshi: http://www005.upp.so-net.ne.jp/antaios/recipe-kamameshi.htm (Japanese only)

Unfortunately, I don't have that option since moving back to Canada. It's a good thing I didn't discover my passion for pastry while I was living in Tokyo, because I was already waddling around like a penguin by the time I moved away. There are, like myself. However, I don't think anyone can afford my hourly rate. ← OK, Mr. Good Translator, so when you decide which recipe to try, will you be kind enough to translate it for your fellow eGulleteers?

i basically didnt really want to wait around to make my first batch and so i made this today with a pack of bunashimeji. followed the recipe exactly. the smell coming out of the rice cooker was positively wonderful. you know how the smell of rice cooking can be so, so, so good? it was just like that, but with a new twist. i think it was the addition of the soy sauce, mostly. amazing aroma.it was delicious. my husband loves it too. ← Say, do you guys really add the ingredients and then fill the water to the 3-cup mark? I am just discovering takikomi gohan, and my only recipe (from Hensperger/Kaufman Ultimate Rice Cooker Cookbook) says to fill the water to the mark, then add the ingredients on top of the rice. This makes sense to me - all those carrots and mushrooms take up a lot of space. I'm looking forward to searching the forums for more takikomi gohan recipes, and discovering my own. I was inspired to buy a rice cooker by my Sansei boyfriend, and now I cook Japanese way more than he does. He's more of a ravioli guy. Take care, - Karen ← Tonight, my wife made maitake takikomi gohan. She said that the gohan was a little soggy. I asked how she made it, and she replied that she added water first and the ingredients last, according to her cookery book. Ah ha! I told her that I add the ingredients first and water last. I have never failed so far.

While searching for good recipes for coffee jelly, I bumped into Natto Coffee Jelly Sando (Sandwich) of Kurama. http://portal.nifty.com/koneta04/07/28/03/ According to other sites, you can get this sando at three Kurama stores in Japan: Suzuka, in Mie prefecture Nagoya Sakae Shinjuku Washington Hotel, Shinjuku, Tokyo More closeup photos here: http://members.at.infoseek.co.jp/rimssecret/nattou.htm

I thought you were going to say which one to buy. Here is another translator. Copy and paste the URL in the URL field, select the 日->英 radio button, and click ウェブページ翻訳, and the whole page will be translated in a new window. I wonder if there are any other good translators.

You can view some nice pictures of rice paddies in Yuzawa town in Niigata prefecutre from here

I received a reply from Meiji. 濃いちご is read koi ichigo and 濃抹茶 is read koi matcha.

melonpan, the link doesn't work for me.

It was no stronger than any other matcha flavored snacks I have had. Hiroyuki, I know that is the character for koi (strong/deep flavored) but how is it read in this combination? ← This is really tricky. As you know, it can be read either koi or nou, but I can't determine which. I tried to find an answer by googling, but in vain. I'll send an inquiry to the manufacturer, and hopefully post a reply here. In the case of Meltykiss, I learned that 濃いちご is read koi ichigo, but I can't tell whether 濃抹茶 is read koi matcha or nou matcha. So, I think I have to send an inquiry to that manufacturer, too. ← Thanks! I was thinking koi sounded better but my husband thinks it should be read nou... ← Just received a reply from Glico, the manufacturer of Pocky. The correct answer is: 濃抹茶 is a trade name and is read コイマッチャ (koi matcha). Still waiting for a reply from the other manufacturer.

Coffee jelly in Japan. Easy to make!

You may know another Hiroyuki... Hiroyuki Sakai, the French Iron Chef.

Hmm..., I've never had 'coffee kanten' myself, but I think I would prefer coffee jelly made with gelaine because it's what I grew up with. On the contrary, I can't bring myself to making 'gyuunyu kan' (milk kanten) with gelatin.

I usually don't make coffee jelly (have made it only two or three times only in my life), but here's a recipe that I've wanted to try some day: http://www.flavorcoffee.co.jp/flavor5.html (Japanese only) Since I don't have coffee beans suitable for making iced coffee at the moment, however, I decided to make coffee jelly using instant coffee. Here's what I did: Ingredients: 3 1/2 heaped teaspoons of instant coffee (Gold Blend) 10 g gelatin Dissolve instant coffee in a small amount of hot water. In another container, dissolve gelatin in a small amount of hot water. Mix them together. Add cold water so that the mixture amounts to 500 ml. The gelatin-to-water ratio (10g to 500 ml) is the same as the one in the recipe I provided a link to (13 g to 650 ml). Put the mixture in a container and let it cool in the fridge. I cut the resulting jelly into cubes and put some in a coffee cup. I poured some gum syrup and fresh cream. The texture was about right, but I could use a little more instant coffee to get more coffee flavor. I wonder if coffee jelly is as popular in England and the United States as it is in Japan...

The first link seems to be broken. Let me add ankimo is a favorite of my father's.

It's another engimono (lucky item?) for jukensei (students taking entrance exams). For these Daruma versions, the manufacturer has changed the snack's real name, Caramel Corn, to Canaeru Corn. It's a pun. 'Kanaeru' is a verb meaning to make (someone's dream) come true. I think that KitKat (which sounds like Kitto Katsu (sure to win)) is the first engimono of its kind, and other manufacturers are trying hard to follow suit.

It was no stronger than any other matcha flavored snacks I have had. Hiroyuki, I know that is the character for koi (strong/deep flavored) but how is it read in this combination? ← This is really tricky. As you know, it can be read either koi or nou, but I can't determine which. I tried to find an answer by googling, but in vain. I'll send an inquiry to the manufacturer, and hopefully post a reply here. In the case of Meltykiss, I learned that 濃いちご is read koi ichigo, but I can't tell whether 濃抹茶 is read koi matcha or nou matcha. So, I think I have to send an inquiry to that manufacturer, too.