Hiroyuki

Hmm... MAYBE... Soy and mirin sauce with chopped negi (make it spicy with shichimi if you want) Soy and mirin sauce with grated daikon Miso and mayo sauce

I've never felt cornbread turns too dry the next day. I just put the leftover in a plate and place a sheet of plastic wrap on top. For reheating, I just wrap it in plastic wrap and put in the microwave. Never had a problem.

Well, is it that do you expect you won't, on this particular subject? It's true that the French are not usually big experts on rice. Other nations are much better at it. There are weak points and undeveloped fields in every cuisine and this is one. Our habit of cooking rice in plenty of salted water (riz à la créole) has resulted in much soggy white stuff on dinner tables. But we're pretty good at provençal tians (plenty of flavors), baked rice puddings, and the technique of pilafs cooked in meat stocks has been mastered a long time ago by French cooks, resulting in delicious "riz au gras", my favorite recipe including bay leaf, whole almonds, a few sultanas and petits lardons. I first found the recipe in a Claude Peyrot book, where this rice was to be used as stuffing for a guinea-fowl. It is wonderful and can be served on its own. Just what kind of rice recipe would you like to read about? ← Thanks, Ptipois! I was just wondering how I could introduce rice into French dishes without causing resistance, in a "pleasant departure from the norm" sort of way. Your reply is enough to satisfy my curiosity. I think I can make some experiments with your suggestions in mind. As much as I appreciate your immediate reply, I still feel inclined to start such a topic in the Cooking Forum rather than the France Forum.

OK, suppose that I have a specific question about French cuisines, for example, "How do I make rice stand out in a French meal?" and start a thread asking for replies, do you think I will get immediate response from members active in the France Forum?

Gifu is not the only prefecture in Japan where ayu (sweetfish) can be caught. The Uono river, which runs through my town, Shiozawa, is very famous for ayu fishing. Besides ayu, other species of fish such as iwana and yamame can also be caught there. from here: http://ibs.iuj.ac.jp/aboutus/env.html

I wonder if someone has already posted it: http://www.yamasa.org/japan/english/destin...aichi/ukai.html

It's opening soon! Food page of the website: http://www-1.expo2005.or.jp/en/visitingjapan/food.html A page of news clips about the Expo: http://www.g-platform.jp/expo/topexpo.htm Click on the ENGLISH caption to view a clip. (Some are not yet available in English.) My family are planning to go there during my son's summer vacation.

Instead of shiso leaves, you could use: Dandelion leaves (and flowers) or Cherry leaves Anything that represents spring will be good. Seasonal emphasis!

Your views concur with mine. Never had guts to say that...

I found an answer relatively easily: from here: http://www.redbagcollection.com/toddyfaq.html Read under 8). Also, I found this passage: from here: http://www.toddycafe.com/archive/article.p...id=18&issueid=1

Shiso tempura is one of my favorites. Crunchy and tasty. You could also make mugwort leave tempura. Sorry that mugwort is not in season now. Too many cooks spoil the broth... I guess I better keep my mouth shut again.

I previously provided links to umezu-related webpages here. http://forums.egullet.org/index.php?showto...=0entry866013 See post #6. I was thinking about grilled beef with maitake (hen of the woods) mushroom sauce, but stopped it after reading chefzadi's comment: I must say I agree. "with a touch of soy"! Great idea. Besides, you wrote:

Let me sleep on it. But first of all, I must say I don't like the idea of changing the preliminary menu completely. Just tweaking here and there should be enough, don't you think? I have some questions, if you can answer at all: 1. I don't think kiwi is very Japanese. I could easily replace it with umeboshi paste or umezu (plum vinegar) or something. Is that risky in your country? 2. Japanese cuisine is improvisation in that the humble chef cooks what happens to be in season at the time of cooking. Butterbur sprouts are now in season in Japan. The bitterness truly represents the coming of spring. Shredded butterbur sprouts go perfectly with miso. Is that risky? You can't get them in your country? 3. No meal is complete without rice in Japanese cuisine. Are a tiny rice ball and a bowl of clear clam soup before the final dessert totally ridiculous?

I don't have a Toddy. I am still a novice when it comes to coffee brewing. I have some questions: How coarse are your ground coffee beans? Doesn't stirring shorten the life of the resulting coffee extract because of the extraction of unwanted components?

OK, in that case, I guess I better keep my mouth shut. My only suggestions at this point would be to add some seasonal Japanese ingredients.

I feel stupid again. I should have searched for almond jelly. There are a lot of recipes out there, such as: http://users.rcn.com/sue.interport/food/almjelly.html http://www.asiafood.org/recipe_list_link.cfm?recipeid=196 Anyway, enjoy your weekend!

I need help with translation though, is annindofu the same as アンニンドフ ? Or is it more commonly written in Kanji - 杏仁豆腐 ? Hmm. Can I make it myself? Any recipes? ← アンニンドウフ, with an ウ (u) Annindofu is usually written as 杏仁豆腐, as you say. 杏 means apricot, and 杏仁 means dry apricot seed. 豆腐 means tofu (soy bean curd). (Does anyone know how to pronounce 杏仁豆腐 in Chinese??) Making annindofu is easy if you use almond extract. http://kurashi.hi-ho.ne.jp/diet/cooking/re.../recipe289.html (Japanese only) (I can't find a recipe written in English.) Recipes vary greatly, however, ranging from the ones that call for dried apricot seeds, the ones that use annindofu mix, to the simple ones such as the one I provided a link to. And, there are largely two types of annindofu, hard type and creamy type. Which one would you prefer?

Maybe I should PM makimaki for permission, but since they are in the public library, I think I am allowed to do this. The thing is, they are too good to just remain there. Besides, they will become hard to find as days go by. So, here they are. this is my cooking plate getting hot... oishisou, desune its my favorite time, hehehe... Forgot to add: makimaki, if you want them deleted, please notify me or ask torakris for deletion.

I can't find any recipe written in English that calls for umezu. General information about umezu: http://www.muso-intl.co.jp/ENGLISH/Seasoning/Vinegar6_1.html http://www.foodsubs.com/Vinegars.html (You have to scroll all the way down.) Daikon pickled in umezu, mirin, vinegar, water, and sugar: http://www.shufu2.jp/season/ume/08.html (Japanese only) tomato and mozzarella salad, with dressing of umezu, olive oil, pepper, and garlic http://www.linkclub.or.jp/~amana/6/umezu.html (2nd photo; Japanese only)

Oh, sorry, transfer the liquid too. This liquid, umezu (plum vinegar), is quite versatile in Japanese cuisine. I'll post some more information about it later.

Sorry, I am no scientist. Here is what I found: Un-pickled ume contain a small amount of cyanide, and if you eat a lot of them, you may have diarrhea. When pickled in salt or alcohol, ume are no longer toxic because the cyanide in them is neutralized. from here http://www.tim.hi-ho.ne.jp/agtusa/qa/umegimon.html#10 (Japanese only)

Awesome! You did succeed at your first attempt!? Gotta get a hot plate and try the method myself. Thank you for sharing your photos.

What are two Os supposed to mean?

Quite interesting. Must be ideal for making tempura batter, too.

Great thread. Great photos, great instructions, and above all, great recipe. I gotta go for that "no sugar and no or little flour" recipe! Thank you, andiesenji, for your time and effort.