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Everything posted by Hiroyuki
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I can see it's not just matcha but strong matcha. Was it particularly strong, compared with other macha-flavored snacks?
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Vancouver/Western Canada Ingredient Sources Topic
Hiroyuki replied to a topic in Western Canada: Cooking & Baking
Slightly off-topic, but I found the same bottle sold for 473 yen (5% consumption tax included) here in Japan, along with sudachi, kabosu, and lemon juice bottles. -
My mother used to use plastic containers like these (yellow ones): http://www.dic-plas.co.jp/garden/pickle/index.html I don't know whether she keeps her nukadoko even now. I think I'll ask her the next time I call her.
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So do I, but I'm not a nukazuke specialist. Let's wait and see what Helen has to say about this. Forgot to say: It's not unusual to put iron nails in the nukadoko. They help vegetables such as eggplants keep their color, and they also add iron to nukazuke. You can also put egg shells to add calcium.
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What's your recipe for nukamiso? I have never made nukamiso myself, but I don't think my mother used to use konbu in her nukadoko. I did a quick google search and found that some recipes call for konbu while others don't.
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Edamame beans are too big? Sorry to hear that. They are a nice addition to shinjo, though. Maybe you can cut them into smaller bits. Just curious, what is the name of the furikake you are using?
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No, I was just curious as to what you meant by tempura batter because your ingredient list included an egg and baking powder as well. Tempura mix is fine, although my wife makes good tempura with just an egg, hakuriki ko (similar to cake flour in the United States), and water. As for mayo, there are many Japanese who adore it. In fact, there are those who are called mayoraa (sp?). They are a kind of people who are too ready to put mayo on everything. We have a thread on mayo in the Japan Forum: http://forums.egullet.org/index.php?showto...2965&hl=mayoraa Sorry you can't put a dipping sauce, 'cause it will be a great idea to prepare different types of dipping sauce such as teriyaki and yuzu kosho sauces and let the diners choose what they want.
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Hm............ Hard to answer. In a word, refreshing.
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Yuzu is a citrus that is an essential component of ponzu sauce. ← Let me add: Yuzu dressing is not necessarily sour, but ponzu is always sour. Sometimes, I prefer yuzu dressing, sometimes ponzu, depending on the condition of my stomach . I also forgot to mention ume (Japanese plum) dressing!
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Sorry, aojiso means green perilla. And, yes, we have ginger dressing. I also forgot to mention yuzu dressing.
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According to this (Japanese only), many manufacturers consider it best to keep it in the fridge and use it up within one month if you want to enjoy the flavor. BUT, I don't keep mine in the fridge, I just keep it in the under-the-sink storage space and probably use it up in about... 2 or 3 months. The flavor will deteriorate slowly, over time, so I can't tell the difference between the fresh one and the old. Edited to add: I usually buy a 1.8-liter bottle.
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Besides kani korokke, shinjo may provide some hints. Shrimp shinjo is quite popular in Japan, but crab shinjo is popular too. A recipe for shrimp shinjo can be found here. Shinjo is basically a combination of surimi (ground fish meat), grated yam, katakuriko (potato starch), egg (either whole egg or white only), and so on.
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Shoyu DOES go bad, of course! 2004.3 means March 2004, so I think you should return the bottle to the store if you haven't opened it.
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In Japan, tofu hamburger is quite popular. You just add drained tofu (usually cotton tofu) to ground beef and fried onion, like this: http://dinner.nekosuke.net/archives/000971.html It's in Japanese only. Just look at the photos. I think you can substitute it for milk. Tempura batter means... what? Egg and cake flour mixture? In Japan, oyster sauce is quite popular, but is considered purely Chinese. To make your crab cakes Japanese, maybe you should use soy sauce, soy sauce + mirin, or soy sauce + mirin + sake. Wakame? Hm... just give it a try, but I would prefer hijiki or edamame (young soybeans).
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I found this http://www.myvoice.co.jp/biz/surveys/7702/ Sorry, Japanese only.
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Wafuu (Japanese-style) dressings such as goma (sesame seed) and aojiso, french, thousand island, just to name a few. And of course, mayonnaise! And ponzu! In general, Japanese prefer low-fat and non-fat dressings. As for me, I like aojiso dressing the most.
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I posted a recipe for my unsweetened version of atsuyaki tamago on RecipeGullet: http://recipes.egullet.org/recipes/r1569.h...0afe55516361c56 I didn't know that only one photo could be posted per recipe, so I post other photos here: First 1/3 of the egg mixture: First 1/3 just rolled: Out of the pan and onto a sheet of paper towel: Fininished product: Yum, yum! Unsweetened atsuyaki tamago is so good.
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That's why some people wash their hands in vinegar water after handling it or even put on rubber gloves before handling it. As for me, I avoid touching it and leave the work to my wife, who seems not susceptible to the substance (calcium oxalate crystal).
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Unsweetened atsuyaki tamago (Japanese thick, rolled omelet) Atsuyaki tamago is a great addition to your bento box and it is also a favorite menu item at izakaya and other types of restaurants. For me, the problem with atsuyaki tamago is that it is always sweetened. The following is a recipe for making unsweetened atsuyaki tamago, using a regular, round non-stick frying pan. Professional chefs and serious home cooks use rectangular, copper pans designed specifically for this purpose. A 18-cm (7-inch) non-stick frying pan will be ideal for 4 large eggs. You need a pair of cooking chopsticks made of wood or bamboo, called saibashi in Japanese. Alternatively, you can use a turner, especially if you feel uncomfortable with using chopsticks. Photo: Taken immediately after the second 1/3 of the egg mixture is added 4 large eggs 1 T soy sauce 1 tsp instant dashi powder 20 ml water 1 T salad oil 1. Put water in a bowl and add instant dashi powder. Mix well. Add soy sauce. 2. Break eggs and add to the bowl. Beat them well. (Some recipes say to beat them lightly for about 40 seconds, with white and yolk not thoroughly mixed, but I like them throughly mixed.) 3. Put the pan on the stove and turn on the burner to medium heat. 4. Add oil and distribute evenly. 5. Pour 1/3 of the egg mixture and distribute evenly. 6. Wait until the mixture sets on the bottom but the surface is still runny, then start rolling, using chopsticks, starting on the far side of the pan. 7. Move the roll to the far side. (Many recipes say to add additional oil, but with a non-stick pan, this won't be necessary.) 8. Pour the next 1/3 of the mixture. Raise the near side of the roll a little, using the chopsticks, to make sure that the mixture spreads under the roll. 9. Repeat steps 6 and 7. 10. Pour the last 1/3 of the mixture. 11. Repeat steps 6 and 7. (The rolling steps are easier said than done, requiring some getting used to until you can learn to roll it with ease.) I often place the finished atsuyaki tamago on a sheet of paper towel, wrap it, and heat it in the microwave for 20 to 30 seconds. This will help it set harder. If you want to sweeten it, add 1 to 3 tablespoons of sugar. If you want to discuss atsuyaki tamago, go to this thread:http://forums.egullet.org/index.php?showtopic=54702&view=findpost&p=753744 Keywords: Side, Easy, Japanese ( RG1569 )
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No confession required. Maid kissa are just healthy cafes, except that the waitresses are dressed as maids and they greet you with "Okaeri nasai mase, goshujin sama" (hard to translate; "Welcome back home, master"). It is true, however, that maid kissa are considered exclusively for those akiba-kei people who are moe fans. (Note that not all akiba-kei people are moe fans.) I can't explain what moe is, so please don't ask. Here is a detailed description of moe: http://en.wikipedia.org/wiki/Mo%C3%A9
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Yes. As for real mirin, which takes two to three years to make, the sweetness comes from mochi gome (glutinous rice). As for hon mirin, which takes about 40 days to make, the sweetness comes from additives such as sugars and mizuame. In Japan, it is said that the combination of sake (Japanese rice wine) and sugar can be used as a substitute for mirin. I can't think of any other substitute. If you feel that way, it's because mirin contains nine or more different types of sugar. I use fake mirin myself, and I'm quite satisfied with it.
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I just don't quite understand. What's the point of reducing soy sauce so much? What's your teriyaki sauce recipe? Doesn't it say to boil the soy sauce, sake, and sugar mixture until thickened?
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I think those restaurants that serve school lunches are OK. If there were one nearby, I'd like to go there once in a while. Those Japanese people who were born in the 30s of Showa (1955-1965), like me, can sometimes get so nostalgic for things like school lunches and dagashi. But what about maid kissa, which have become so popular in Akihabara and other areas? Have any of you ever been there?
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You must be quite a cook! I have a sashimi knife, handed down from my mother, but it's rusted and it's no good any more. I use a general-purpose knife to cut sashimi. You don't necessarily need a sashimi knife; all you need is a sharp knife, and you only need to cut it gently while moving the knife toward you.
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Sorry to hear that, torakris. But it seems to sell well, along with other engimono (lucky items) for jukensei (students taking entrance exams). Quite off-topic, what do you think of Japan's rigorous, one-track school system? It's like a rite of passage to many young Japanese people. I hope your kids have better options, like going to a university in the United States.