Hiroyuki

There are some of them here: http://www.geocities.jp/caeryh/ You need to scroll down. and others here: http://www.wako-sangyo.co.jp/ You need to first click のぼり located at the top, below HOME, and then 肉類・うなぎ・丼② on the menu on the left to view them.

Today is the day. At my son's elementary school, they will serve local dishes of Shiozawa town and the Uonuma district, as well as a menu determined by the forth graders, with rice as a staple, in the kyushoku shuukan, according to the flyer.

Yesterday, we bought two packs of roasted soybeans (100 g per pack) at the 100-yen shop. Each pack comes with a mask, either oni (devil?) or otafuku (plain woman). We are going to use them on Setsubun day, of course. Setsubun: http://www.japan-guide.com/e/e2285.html

This snack is called Sapporo Potato in Japan. I like it, and I also like this: Sapporo Potato Barbecue Aji (Aji = Flavor) http://www.tuhan-search.com/products/4901330110642.html I also like Kappa Ebisen and other products of Calbee! http://www.calbee.co.jp/english/product/product.html

I called my father tonight, who grows yuzu and other citrus fruits, and asked him about yuzu. He told me that it took his yuzu tree three years to bear fruit. He says that the seedlings sold at shops are grafted ones and so they won't take 18 years to bear fruit. Am I right, Helen?

Norio's reply (post #4) Two people say that they fry mochi and eat it with kinako... Is it common practice in your country/area to fry mochi and eat it with kinako?? In Japan, we usually boil mochi in a pot or put it in a microwave until soft to eat it with kinako.

Genmai means brown rice, i.e., unmilled rice. It is toasted and mixed with green tea.

I only did a quick google search, and I couldn't find any other yuzu drink that contained nigari (bittern). It may be a special ingredient of that particular product only. I used the word 'juice' carelessly in a previous post; I should have referred to such products as yuzu-ade or yuzu drink rather than yuzu juice. Although I would love to have such a drink, I think it's ridiculous that none of the products I found on the Internet clearly indicate the percentage of yuzu juice in them. I would rather buy a bottle of 100% yuzu juice, such as the one here http://shop.ehime-iinet.or.jp/category/goo...3570&sbunrui=10 and dilute it with water to make my own yuzu drink!

this is right. I think we discussed this over in the wasabi thread: http://forums.egullet.org/index.php?act=ST&f=19&t=21853 ← So are many of the wasabi products we have here in JAPAN!! Some brands contain some hon wasabi (real wasabi), but they do not clearly indicate how much they contain.

In Japan, we have this well-known phrase: Momo kuri 3 nen, kaki 8 yen Translation: Peach and chestnut 3 years, perssimon 8 years. Today, I realized that this phrase is followed by yuzu no oobaka 18 nen Translation: Great fool, yuzu, 18 years This means that a yuzu seedling takes 18 years to bear fruit. from here http://www.technosj.co.jp/Column/Back_number/back0048.htm (Japanese only) So, my question is: How long does it take for a yuzu seedling to bear fruit? Edit to add: Helen already stated in post #15, as follows: But, exactly how long??

I just ordered Yuzu seeds online! Apparently, they are one of few citrus that will grow from seed. Hopefully they are in stock. I guess I will find out if Yuzu will grow well in Hawaii http://www.tradewindsfruit.com/order.htm ← Do you know how long it will take for the seeds (or seedlings?) to bear fruit? A quick google search tells me that it takes nine to eighteen years! from here http://knowledge.yahoo.co.jp/service/quest...70&flag=2&burl= (Sorry, Japanese only) Edit to add (or seedlings?) in the text above.

I googled with 油揚げ丼, which is aburaage don, and this is the first hit: http://www1.plala.or.jp/niwatori/recipe/book004/re061.htm A recipe for aburaage don (Japanese only)

Chidoya? Is it Chiyoda Line? http://hisaai.at.infoseek.co.jp/Tokyo/09_s_eg.html Even if it is Chiyoda Line, I was unable to identify the episode you described from the archive...

Actually, Hiroyuki-san, I should apologize because I don't know if this is officially a "Japanese" cheesecake! ← You need not have apologized. While browsing through the Japanese version of the website that rcarter provided a link to, I found this: This type of cheesecake goes by the name of Japanese cheesecake in some parts of the world. Original: このタイプのチーズケーキが世界のある所ではJapanese　cheesecakeという名で通っていることを知ったからです。 from here http://www.kyokoskitchen.com/recipesj/reci...secakej〈=ja

Yes. It's common in Japan. Special tonkatsu sauce, mustard, shredded cabbage, and a thin slice of lemon.

You already stated in the daily Nihongo thread: I'm so forgetful. I'll start looking for it.

torakris often talks about yuzu koshou. Only today have I learned that the koshou in yuzu koshou is not pepper but green or red chili pepper. For clarification: 青唐辛子 ao tougarashi = green chili pepper 赤唐辛子 aka tougarashi = red chili pepper 胡椒 コショウ koshou = pepper In Kyushu, they call tougarashi (chili pepper) koshou (pepper), and they call koshou (pepper) you-koshou (western pepper). I am not familiar with yuzu koshou. Usually, yuzu koshou is in paste form, but there are also some products in powder form. Have any of you ever used yuzu koshou? How do you use yours?

From this webpage of S&B http://www.sbsoken.com/siryo/spice_qa/text/redp04.htm Shichimi togarashi of S&B provides harmony between piquancy and fragrance, taking into consideration the characteristics of the shichimi in such various regions... Original: Ｓ＆Ｂの「七味唐からし」は、このような各地の特色を加味し、辛さと香りの調和したものにしており Another common name for shichimi (seven-flavor) togarashi is nanairo (seven-color) togarashi. Besides shichimi, "七味" can also be pronounced nanami. Shichimi togarashi of S&B for import is labled NANAMI. The reason for this is that shichimi is similar to ichimi (one-color) in pronunciation, and may be confused overseas. Original: 呼称は「七味（しちみ）唐がらし」の他「七色（なないろ）唐がらし」が一般的ですが、“七味”を「しちみ」でなく「ななみ」と呼ぶ場合もあります。Ｓ＆Ｂの輸出用七味唐がらしは、国内の呼び名とは異なり「ＮＡＮＡＭＩ」と表記してありますが、これは「しちみ」と「いちみ」では発音上似かよっていて、海外では混同される恐れがあるため、特に「ＮＡＮＡＭＩ」と表記しているのです。

Should you ever come over to Japan, do come and visit one of those shichimi togarashi stalls: http://pugchan.com/sitamachi/page3.htm Scroll down and see the last photo but one, on the left. http://www.rakuten.co.jp/kinako/551597/551630/561412/ Such stalls can be found at certain festivals.

I am not familiar with the House brand shichimi. Basically, there are three types of shichimi, which originated in Kyoto, Edo (former Tokyo), and Zenkoji Temple in Shinshu (Nagano), respectively. I am familiar with the Zenkoji type http://www.yawataya.co.jp/ The ingredients of the three types are: Edo: Raw red pepper, toasted red pepper, sansho, black sesame seeds, chinpi, poppy seeds, and hemp seeds Nagano: Dried red pepper, ginger, sansho, black sesame seeds, chinpi, ao-jizo, and hemp seeds Kyoto: Dried red pepper, green laver, sansho, black sesame seeds, white sesame seeds, shiso, and hemp seeds The Edo type contains both toasted and raw red peppers, and is spicy. The Kyoto type contains a lot of sansho, and is savory. The Zenkoji type is well-balanced, and contains ginger to warm you up. Some comments on your post: >2) Roasted orange peel >I think this is mandarin orange. I've seen fresh mandarins at my >market. Should I dry peelings in an oven and use them? Chinpi in Japanese and chenpi in Chinese. See post #7 to #9 here http://forums.egullet.org/index.php?showtopic=55637&hl=mikan >5) Japanese pepper >This sounds like sansho. Isn't this the same thing or related to >Szechwan pepper? I think you are right. >6) Seaweed >Toasted nori? Green laver, I think.

The recipe has been translated into English. http://www.tbs.co.jp/chubaw/en/rec20041218.html

Day 3. Another zuke don, using the rest of the tuna. The tuna was as fresh as on days 1 and 2. Zuke - Great invention in the Edo period.

Coincidentally, I bought a pack of tarako (cod roe) soft furikake of the same manufacturer (Marumiya) about a week ago, and my children loved it. I bought another pack yesterday. http://www.rakuten.co.jp/hyakuemon/476773/476776/525974/ The leftmost one.

It does change the flavor, and in a good way. The flavor of a mixture of soy sauce and mirin (and sake) is favored by any Japanese. As for the texture, I feel that each slice of tuna has become a little slimy on the outside. This is probably because I marinated the tuna after thinly slicing it. At a traditional sushi shop, they soak a block of tuna and cut it when they make zuke sushi.

Hiroyuki is correct, my real name. I didn't know that potage means porridge in French. I've always thought it is short for potage soup (thick soup), as opposed to consomme (clear soup). Anyway, what I meant by instant potage powder is any of 'potage' soups available at any supermarket in Japan, such as these http://www.knorr.jp/product/soup_cup.html (most of which are 'potage' soups).