Hiroyuki

When my wife was pregnant in 1996 and again in 1999, we never heard of the risks of eating fish. Fortunately, we now have two healthy children. At present, the Ministry of Health, Labour and Welfare advise pregnant women to limit the intake of certain species of fish. Also, you are advised to limit the intake of hijiki seaweed during pregnancy. Odd, I'm sure that we have discussed this topic before, but I can't find the thread. Deleted?

I was drowsing this morning, a little before six o'clock, when I suddenly realized that you must have interpreated mochimochi as meaning 'as sticky as mochi (rice cake)'. What the word means is 'as chewy as mochi'. I hope I can sleep well tonight.

Daiso. A Daiso 100-yen shop is the only 100-yen shop we have here in Shiozawa...

uiro: http://www.aichi-kanko.jp/j-heartland/nagoya/s_4.html http://www.aichi-kanko.jp/english/regional/9.html never had it.... ← Then just try it. I'd like to hear your comments. You said you don't care for youkan. I like youkan but I hate uiro.

An onomatopoeic word is often reduplicated. This I think reflects the fact that the associated sound is often repeated. For example, a dog barks 'wan-wan' in Japanse (bow-wow in English). But, if a dog barks only once, we will say 'wan to hoeru' (where to is a postposition), not 'wan-wan to hoeru'. When we say 'soba o tsuru-tto taberu' (where -tto is a postposition), instead of 'tsuru-tsuru', this means an action of eating buckwheat noodle at one slurp. Some common words are also reduplicated to mean a plural. For example, yama-yama means mountains and kami-gami (not kami-kami) means gods. When we talk to small children, we sometimes use such expressions as o-te-te (hands) and o-me-me (eyes) where o is a honorific prefix.

No. Tsuru, for example, is onomatopoeic, that is, an imitation sound (although there is a word tsuru, which means crane.) More info later.

Direct Heat and Superheated Steam Roasting System, developed by Nakagawa, the owner of Flavor coffee: http://forums.egullet.org/index.php?showtopic=47774 The Matsuya Paper Drip Method, developed by Matsuya Coffee: http://forums.egullet.org/index.php?showtopic=48163 I'm still a coffee novice, still learning how to make the most flavorful coffee. The drip pot is a sheer beauty. I will start a new thread titled "In Search of Flavorful Coffee" (A pleasant departure from merely bitter coffee) some day. The problem is that the subtitle is too long to fit in the space.

An kake spaghetti. It's a Nagoya specialty, a dish of heavy (2.2 cm dia.) spaghetti with thickened tomato-based sauce. http://www.ichibanya.co.jp/pasta/ http://www.grappee.com/recipe/tokai/mise/ankake.html http://www.star-click.ne.jp/karame/ An doesn't mean sweetened bean jam.

I hate dorodoro (muddy) no houtou (type of udon) nabe! Many people like torotoro (runny?) no toro (fatty tuna), but I prefer akami (lean tuna). My children like fuwafuwa (soft), torotoro no 'fuwatoro natto' (product name).

Me either. Besides, I personally consider suppon to be a getemono (weird thing to eat). *** I have a feeling that it is because of relatively low intake of garlic, meat, and other nutrient-rich foods that Japanese often talk about, and feel the need for, stamina dishes. There are a great number of Japanese, including me, who say, "If I have gohan (cooked rice) and xx, then I don't need anything else." For me, xx is sometimes natto and sometimes the furikake that I make. For my wife, it's nasu miso (eggplants fried with miso). For my father, it's fuki miso (butterbur fried with miso).

Don't forget Flavor coffee is located in Nishio city, Aichi prefecture. This city is also famous for its tencha (from which matcha is produced). And, Matsuya Coffee, which developed the Matsuya coffee drip method, is in Nagoya city.

1. Nagoya is an independent state. Ask a Nagoya person, "Which is Nagoya in, East Japan or West Japan?" He/she will immediately respond (with anger), "Nagoya is in neither! It is an independent state!!" For more, read http://www.yomiuri.co.jp/komachi/reader/20...04013100120.htm (Sorry, Japanese only) 2. I hate uiro. 3. Nagoya is a kissaten tengoku (coffeehouse paradise)! http://www.nagomen.jp/gentei/morning.htm http://homepage2.nifty.com/kissaten/ Both are in Japanese only. I can't find English-language sources. Just enjoy the photos.

Some people say that the spirit of kaiseki (which I think means cha-kaiseki) is like that of slow food movement. http://www.ikjeld.com/japannews/00000038.php (English. Read under 4.) http://www.e-toko.com/ex/cook.htm (Japanese only) As for me, the traditional stiff formalities of a tea ceremony just put me off. I can't sit in the seiza style for five minutes!

I think these threads will be of some help, including the back-and-forth banter: H&H v. Tal Bagel Thoughts, What do you consider sacreligous? ← OK, thanks. I think I got it. Firm, chewy, and dense. Coincidentally, firmness and chewiness are the properties that I seek in udon noodels. Sanuki udon is the best!

In short, 懐石, which is also called cha-kaiseki (茶懐石) (cha meaning tea) to clearly differentiate it from 会席, is a set of light dishes served to enjoy strong tea at the end. Gohan (cooked rice) is served first. 会席, on the other hand, is a set of banquet dishes meant to be eaten with sake. Gohan is served last. Nowadays, kaiseki usually means the latter type of kaiseki. Unfortunately, I've never been invited to either type of kaiseki.

In Japan, there are dishes called stamina ryouri (ryouri = dish(es)). When you get tired for some reason or get weary from the summer heat, you may want to have one of those stamina ryouri. (There seems to be a slight difference in the perception of the word stamina between English and Japanese. In Japanese, the word more often means energy or vigor than endurance or staying power.) I myself don't feel the necessity for any stamina ryouri, but one of my favorite dishes usually considered stamina ryouri is broiled eels (unagi no kabayaki). Do you need to have stamina ryouri sometimes? What are your favorites?

Some Japanese? Garlic is always associated with stamina.

I'm totally clueless. So, am I right in assuming that American bagels are not moist or chewy? Can those buns that are not boiled before being baked be called bagels? Are all blueberry bagels always sweetened? Being in such a small town, I have only one source from which I can buy good bagels. Blueberry bagles that I buy from it are not sweetened.

I've never had bagels in the United States. Could anyone describe them?

Bagels are often described as shittori (moist) and mochimochi (mochi-like), and that's why they are liked by many Japanese.

That is a difficult one, something like "easy to swallow" just doesn't describe it... ← I'm stuck with this one. Nodo goshi refers to a sensation that a certain food gives you as you get it down (your throat). Fortunately, this is quite off-topic, so let's forget about it.

Shabushabu is a registered trademark of Suehiro, which originated this nabe. Chiri nabe is so named because when you put a slice of fresh, raw fish, it will shrink "chirichiri".

(Renji de) chin suru = Heat something (in the microwave). Silly expression, but almost everyone uses it.

Starting from left, white kikurage (30 g), shiitake (18 g), and kikurage (30 g, sliced; un-sliced version also available). I love them all. So does my son.

Koshi ga aru udon ya nodo goshi no ii soba o tsuru tsuru (or zuru zuru, which sounds more violent) taberu = To slurp up udon noodles with firm texture and buckwheat noodles with good throat-passing (Sorry for my poor English; how would you put nodo goshi (throat passing) in English?) Soto wa karikari, naka wa mochimochi no pan = Bread crispy outside and mochi-like inside Pasapasa no gohan = Cooked rice that does not stick together, that is, not delicious