Hiroyuki

All those hazards are known and tangible. Electromagnetic radiation hazards are not. All I can say at this point is that there are those who are susceptible to electromagnetic radiation and we may be among them.

Have any of you considered electromagnetic radiation hazards? My wife and I are building a new home, and considering the hazards, propane gas is the only answer.

black black. and i cant get enough of ume gum. never enough... ← Black black, ume, and coffee!

As torakris implies, we use the term IH, not induction, as in "IH cooking heater". My wife and I opted for propane gas for our new house partly because of the possible risks of IH cooking heaters.

If you mean ごめんなさい, then it should be Gomen nasai.

torakris has provided a detailed explanation. No need for me to add more. but what is kurutayru anyway? Is it kurutteru 狂ってる? Then it means crazy, insane, incorrect, etc.

Congratulations on your first attempt! They look delicious. Did you use store-bought kabayaki sauce? What did you do with the liver and other guts?

As you can see, each of the eggs in the container (in Japan, eggs usually come in a pack of ten) has a sticker on it, which indicates its best before date. And, the sheet of paper on the right warns against eating eggs raw once they have passed their before date. Not all eggs in Japan have such a sticker on them. For many brands, the best before date is indicated on the pack only.

Fabulous thread! Thank you for sharing your experience with us. A warm casual atmosphere... What a nice concept! So, what has become of the "name" issue? And how about the look and feel?

In the shell. I rince an egg under running water when I feel I have to.

I think you are right. An excerpt from a document issued by the Ministry of Health, Labour and Welfare of Japan http://www1.mhlw.go.jp/houdou/1007/h0722-1.html (2) In this country, we have the habit of eating raw eggs and therefore require sanitary measures that take this fact into account.

Yes, you can freeze kabayaki. To defrost it, sprinkle some sake on it, wrap it in plastic wrap, and put in the microwave.

Umami is not such a mysterious, subtle taste. It's tangible enough. Try miso soup without dashi and you will know what I mean. So far, about 30 umami substances such as SMG have been found. And, don't forget that there is another taste not fully described in English - shibumi (astringency). Persimmons and green tea are described as shibui (adjective form of shibui) not nigai (bitter)!

Sorry for another belated reply: The first two types of chinmi: 1 燻製品 Kunsei hin (smoked products) Products resulting from seasoning, smoking, and drying raw materials such as salmon, cod, squid, herring, octopuses, and tuna. Familiar items at convenience stores; popular appetizers for Dad's beer 2 塩辛類 Shiokara rui (salted and fermented products) Products resulting from seasoning, blending, and aging raw materials such as uni, squid, shrimp, fish roe, and innards. Ika no shiokara (squid salted and fermented in its guts) has been served at the table through the ages and is well-known, but recently, there are products from various raw materials, seasoned in various ways, for you to enjoy. *** I'll post some picture of these types when I take them. Translations of types 3 to 9 will be much later.

The thing is, most Japanese think nothing of eating raw eggs. The risks are always there, but the Japanese tend to underestimate or ignore the risks because raw eggs are so tempting. In Japan, the best before date of eggs is usually set at two weeks after the eggs are produced. I myself avoid eating eggs raw that have passed that date. According to webpage (Japanese only), the best before date is considered at 57 days in the winter (December. to March) at an average temperature of 10 C (50 F), 16 days in the summer (July to September) at an average temperature of 28 C (82.4 F), and 25 days in other seasons at an average temperature of 23 C (73.4 F).

To learn some more about nebaneba shokushin (slimy foods), why not read this thread? http://forums.egullet.org/index.php?showto...750&hl=nebaneba

So-called nebaneba shokuhin (slimy food) are known to have various health benefits. According to this webpage (Japanese only), the main components of slime are mucin, alginic acid, pectine, and chondroitin sulfate. I found a webpage describing mucin: http://us.healthsupplementfood.com/info.php/91/

I usually use the packets of mustard and natto sauce that come with the pack of natto, and add some additional sauce (store-bought noodle soup, not shown in the photo). For packs of natto without a packet of mustard, I use the mustard tube, shown on the left in the photo. I don't like adding eggs to my natto, but I know there are some who do. According to this questionnaire survey, 87% of the respondents say that they use the supplied natto sauce for seasoning and 50% soy sauce; and 63% use "shredded negi (leek) as a condiment and 33% use raw eggs. To my surprise, 69% say they eat natto for dinner, 48% for breakfast, and 29% for lunch. The Japanese are changing!

Agenasu no nibitashi Cut each nasu (eggplant) in half, deep-fry. Put in men tsuyu (noodle soup). http://www.nsknet.or.jp/~chrkaji/yasuko/recipe/032_e.html I'm not a fan of nasu, but I can eat this particular dish.

Thank you for bringing up Korea. Because we all know silken tofu was invented there. Sorry the question is a bit weird. I would rephrase it "who invented silken tofu? China, Korea or Japan?" Doesn't sound like something someone invented independently of other tofus. So the anwers is the local tofu maker. ← I think I get the picture. Japanese-style silken tofu was invented by a Japanese, and Korean-style(?) silken tofu was invented by a Korean. Am I right? Again, in Japan, silk cloth is not used for silken tofu production.

Haven't you ever heard of Nattokinase? http://www.springboard4health.com/notebook...attokinase.html

Yeah, we absolutely need a picture, just to make sure that we are talking about the same thing. Here's one: http://www1.inacatv.ne.jp/~hatitori/resipi2.html

I was referring to soft or silken tofu, as opposed to hard or momen (= cotton) tofu. To make soft or silken tofu, the bean curd is not drained or streamed after the coagulant is added. To make hard or momen tofu, the bean curd is drained with cotton cloth. I think that to make tofufa, the bean curd is steamed after the coagulant is added.

Does any of the dishes here attract you? http://www.agri.pref.chiba.jp/nourinsui/12...ata/ryori/saba/ I'd like mine simply grilled with salt, please!

Hamachi are the same as buri (yellowtails) but are younger and thus smaller than buri. Still confused? Yellowtails are 'shusse uo', changing their name as they grow. The kama is a sickle-like portion of a buri. Kama = Sickle Yaki means grilling.