Hiroyuki

Teriyaki or shioyaki http://www.nsknet.or.jp/~chrkaji/yasuko/recipe/067_e.html http://www.nsknet.or.jp/~chrkaji/yasuko/recipe/073_e.html

I started a new thread asking who made silken tofu first in the China Forum: http://forums.egullet.org/index.php?showtopic=68819

Does anyone know who made silken tofu first? Here is what I wrote about silken tofu in the Japan Forum: http://forums.egullet.org/index.php?showtopic=68796 (Kinu goshi dofu = Kinu dofu = Silken tofu) I also want to know if silk is used for silken tofu production in China.

Here is what I found about kinu dofu: From http://www.kamo-tofu.com/touhu-age-arekore/tohuhistory.htm The present "kinu goshi dofu" was invented and manufactured by a tofu restaurant called Sasanoyuki in the Edo period about 250 years ago. It was presented to the Shogun, who named it "kinu goshi" because it was smooth and glossy like silk.I have confirmed from several sources that silk is not used for kinu goshi dofu production. Official website of Sasanoyuki: http://www.sasanoyuki.com/ Look at the photo of tofu dishes served there: http://www.shikian.or.jp/sikian3-3.htm And, here is what matsutakekichigai wrote about Sasanoyuki: Post #144 in http://forums.egullet.org/index.php?showto...sanoyuki&st=120

← I think you are right. I remember that my wife once made kuzu mochi from 100% kuzu ko. It was firmer and more translucent than fake kuzu mochi, if I remember correctly.

Which type of tofu do you use to make ma po tofu, momen or silken? I never doubted that momen was the right stuff until I read this thread: http://forums.egullet.org/index.php?showto...=0entry940411 Ma Po Tofu, The texture of my tofu isn't right I did some google search and found this graph: http://www.bea.hi-ho.ne.jp/ashir/mabo.html Even in Japan, the number of people who use silken tofu is comparable to that of people who use momen. Learning new things eveyday! Example of ma po tofu made with silken tofu: http://dinner.nekosuke.net/archives/000421.html

My wife is good at making chikuzen ni. Chikuzen ni recipe: http://www.bob-an.com/recipe/dailyjc/ref/chkzen/chkzen.html

Is kuzuko indispensable for getting the right texture? As you know, kuzuko is rather expensive...

Probably 鮫島 (lit. shark island). The name of the wagashi shop maybe?

Sorry for my belated reply, but the translation has been tediously difficult. There is no clear definition of chinmi. Here is the definition of it by 全国珍味商工業協同組合連合会 (National Commercial and Industrial Cooperative Association for Chinmi?). http://www.chinmi.org/chinmi.htm Definition of chinmi: A food whose main raw material is a marine product, whose distinctive flavor is brought out through special processing, with its shelf life increased, which is served for human consumption without the need for re-processing, and which is a food necessary for cultural life that is suitable for the taste of the general public (or a land product that has undergone similar processing) The webpage above also contains a classification of chinmi according to manufacturing method: 1. kunsei (smoked) 2. shiokara (salted) 3. aemono (marinated) 4. tsukemono (pickled) 5. baisho (roasted) 6. simmered and fried (or deep fried) 7. splited 8. Companded (rolled?) 9. Miscellaneous In my next post, I will attempt to translate the details of the classification, which are as follows: １　燻製品類 　　　　　　鮭、鱈、いか、鰊、鮹、鮪などの原料に調味し、いぶし、乾燥させたもの。 　　　　　　コンビニでもおなじみのいわゆるお父さんのビールのおつまみの定番。 　　　２　塩辛類 　　　　　　うに、いか、えび、魚卵、内臓などの原料を調味、混合し熟成させたもの。 　　　　　　いかの塩辛は古くから食卓にのぼり有名だが最近では原料も味付けもさまざまで 　　　　　　楽しめる一品です。 　　　３　あえもの類 　　　　　　うにあえ類、酢漬類などがあり、調味し混合したもので、ものによっては熟成させる 　　　　　　ものもある。 　　　　　　旅館や小料理屋などでおとおしとしてよくお目にかかるが、これがまたおいしい！ 　　　４　漬物類 　　　　　　魚類のかす漬、ぬか漬、みそ漬とあり、調味しそれぞれに漬け込み熟成させたもの。 　　　　　　日本人なら欠かせない食卓の華。 　　　５　焙焼品類 　　　　　　儀助煮、姿焼（いか類 ）、焼松茸いか等があり、調味し焼いたもの。 　　　　　　焼き物のこおばしさをそのままに・・・・・ 　　　６　煮揚物類 　　　　　　小魚（アユ、若サギ、白魚の照焼）、海老満月（油で揚げた物）等があり、調味し 　　　　　　焼（揚げ）たもの。 　　　　　　カルシウム補強ならおまかせ。お子様のおやつとして好まれているものも沢山 　　　　　　あります。 　　　７　裂刻品類 　　　　　　するめ裂いか、生裂きいか、吹雪鱈、春雨いか等があり、基本的に調味・焼く・裂く 　　　　　　といった製法でできるもの。 　　　　　　おつまみの代表選手だが、大人から子供まで幅広く愛されるこの珍味は種類も豊 　　　　　　富でますます楽しい一品です。 　　　８　圧伸品類 　　　　　　小魚の鉄板焼、のしいか、エビ鉄板焼、のしふぐ等があり、調味し焼き、圧伸した 　　　　　　もの。旨みのかたまり、やっぱりビールの友かな。 　　　９　その他 　　　　　　木の実、くわいせんべい、チーズせんべい等などがあり、原料を焙煎したもの。 　　　　　　酒の友、お茶の友。

I can't find a definitive answer to that question. Maybe it has something to do with the fact that ramen used to be (and still is) called Shina soba (支那蕎麦) or Chuka soba (中華蕎麦) to differentiate it from Nihon soba (regular Japanese soba).

Just one example. Musk melons are way too expensive (3,000 yen and above) for regular home use, but amusu (sp?) melons, which are similar to musk melons in aroma, flavor, and texture, are available at more reasonable prices - around 700 yen. Links: http://www.iwami.or.jp/masudasi/top/kurash...usan/meron.html http://www.nhk.or.jp/t-shinseiki/ (Sorry, Japanese only)

For those who are not familiar with yakisoba: The word yakisoba is deceptive. The noodles for use in making yakisoba are usually steamed Chinese noodles, which do NOT contain soba (buckwheat) flour. I like mine topped with a lot of beni shoga (pickled red ginger).

I've never heard of anyone allergic to hebo (hebo means bee larvae, right?), although my father comes from Nagano, where people love to eat them. I agree with prasantrin. We are not doctors. I think you should see a doctor.

I liked peanut miso (called peanuts miso ピーナッツ味噌 in Japan) (sweetened version) when I was small. My wife and daughter love it. Photos of peanut miso http://slapbass.gozaru.jp/miso_P.htm

I managed to find a passage about the import of Hami melons into Japan: from http://sun-mari-web.hp.infoseek.co.jp/tecan.html Rough translation: Hami melons seem to be imported into Japan nowadays, but many of them are not fully ripened for storage purposes. If you want to eat realy delicious Hami melons, you have to go to the Silk Road. I have never heard of or seen Hami melons myself.

I don't think the definition is correct. Chinmi literally means rare taste and is usually translated into delicacy. 世界（の）三大珍味 Sekai (no) sandai chinmi = world's three delicacies = foie gras, truffle, caviar 日本（の）三大珍味 Nihon (no) sandai chinmi = Japan's three delicacies = uni, karasumi, konowata http://www.gfc-c.co.jp/gfc/jigyou/chinmi_j.html Sorry, I'm kind of busy right now. Details later.

adobohead's post in the Japan Forum: How many of you are familiar with this song?

Sorry, guys. Not 'a set of eels' but 'Isshiki eels' Isshiki cho (town): http://www.town.isshiki.lg.jp/03jiman/NO-1/EEL/eels-e.htm http://www.seiken-s.jp/hurusato/Tourism/Ne...es/tourismI.htm Thank you for confirmation, yankee mama. She also says that young eels (called shirasu) cost 800,000 yen per kilogram and it (eel production) seems no longer profitable.

Here is what yankee mama wrote on Nontan's bulletin board yesterday: Translation with my comments: Title: I am famous again. Hitsumabushi originated in Nagoya. They say that high-end restaurants use a set of eels. (My comment: What do you mean by 'a set of eels'?) A single young eel, shirasu, costs about 120 yen. People in Nagoya liked matcha very much. (My comment: Liked? Not now?) It was common to be served matcha when we visited someone as a guest. Matha is made in Nishio in abundance. ---------- As yankee mama implies, Nishio city, Aichi prefecture, is famous for its tencha (from which matcha is produced). Links: http://www.aichi-kanko.jp/english/regional/3.html http://www.seiken-s.jp/hurusato/Tourism/Ne...es/tourismN.htm

Here is what I previously wrote about the mitsu in apples:

Dairiki natto. Dairiki natto is known for its flavor. Official website of the company Dairiki Natto: http://ww5.et.tiki.ne.jp/~dairiki/ (Japanese only) Their products: http://ww5.et.tiki.ne.jp/~dairiki/sub2.htm

Sorry, merrybaker, I must have confused you. It's hard to make out from the picture, but the label on the miso pack says "Shiro miso". That's right! It's shiro miso. But it is Echigo miso and it's not sweet, unlike other regular shiro misos. The taste is just like that of red miso. I usually buy a darker Echigo miso, but it happened to be sold out when I when shopping the other day. ← I was wrong. The shiro (white) miso was sweeter than regular Echigo miso. I have developed quite a liking for this shiro miso. So, I bought another pack the other day. Right: Typical aka (red) miso Left: Niigata shiro (white) miso

I posted some information about the takoyaki shop here. http://forums.egullet.org/index.php?showto...578&hl=takoyaki Thank you, Palladion, for posting that photo.

芋蛸 (Imo Tako) Imo means potato, and tako means octopus. This takoyaki shop is run by a former itamame (Japanese cuisine chef) and his wife. They make dashi by simmering 'Satsuma Kuro Dori' chicken, vegetables, fruit, etc. and using Rishiri kombu. Their popular item, 'Imo takoyaki', is innovative and delicious. It contains pieces of simmered yama imo (i.e., mountain potato or yam, not potato). Besides imo takoyaki, they also serve グルメ or gourmet (takoyaki with thickened sauce) and エビマヨ or eba mayo (shrimp instead of octopus, with mayo) http://natural.web.infoseek.co.jp/imotako.html as well as seasonal dishes such as that featuring hamaguri (clam) and bamboo shoots in the spring, eels and cucumbers in the summer, and matsutake and octopus in the fall. Other links: http://www.jalan.net/kanko/SPT_177231.html http://www.citydo.com/tako/chubu/1003.html Map: http://www.jalan.net/cgi-bin/jalan/jweb/cj...i?jam_cd=177231 (Located in Kuromon Ichiba (黒門市場).) Access: 5-minute walk from exit No. 10 of Subway Nihonbashi Station Open: 11:00 to 20:00 (14:00 to 20:00? on Mondays) No holidays Imo takoyaki: 360 yen (9 pieces) Gourmet (thickened sauce): 500 yen Ebi mayo (shrimp with mayonnaise): 500 yen Parking space: None