Hiroyuki

Do you remember the number of that episode of Kurosagi? As for the second question, do you mean that you want to know if every region in Japan has its own specialities?? If so, the answer is yes. Is that feature pecular to Japan?? For example, my city is famous for its premium Koshihikari rice. Akashi is also famous for its octopuses. Hokkaido is famous for its seafood, potatoes, and dairy products, among others.

If you mean Japanese shokupan, here is a thread on it, started by sanrensho.

I have no idea of the availability of miso in the United States, so I will be brief. What should you look for first? The expiration date! Get the fresh one! As a Kanto (Eastern Japan) man, I suggest purchasing a Shinshu miso first. Images of Shinshu miso For many Japanese, including me, Shushu miso is the default. (I know, I know. There will be millions of Japanese who object to my opinion.) Personally, I refrain buying the type of miso with dashi in it 'cause I believe it's not a good miso (without any confirmation). Then, you may want to try shiro (white) miso, which is sweeter than Shinshu miso. Images of shiro miso Personally, I hate white miso in miso soup because it's too sweet for me. But it has some nice uses, such as marinating fish (such as "gin dara").

This is a speciality of Nagano, called shoyu mame しょう油豆 (soy sauce beans) or shoyu no mi しょう油の実 (fruit of soy sauce). There are similar specialities in other prefectures. In Kagawa prefecture, for example, there is a speciality with the same name, shoyu mame. I must add that not all shoyu mame are the same. This particular product from Takamura Shoten is very good, while I find another product almost inedible. Website of Takamura Shoten: http://www.misogura.co.jp/season/shoyumame.html

I can't be creative about the uses of yuzu. Just use the zest as a garnish on top of some dishes like clear soup and chawanmushi. Combine yuzu juice with soy sauce and dashi (1:1:1) to make instant ponzu. Or, you may be interested in putting it in the bathtub to take a yuzu bath, like the Japanese do on the winter solstice.

I'm not, but my son is. But I think it's clear to almost anyone that they are eryngii. http://en.wikipedia.org/wiki/Pleurotus_eryngii I would simply thinly cut them lengthwise, pan-fry them, and have them with salt.

Thanks for the thread. Silly me, I hadn't realized until I read it that "Shun" is a brand of the Japanese manufacturer, Kaijirushi (better known as Kai overseas?). After a few searches, I also learned that this brand is for export only, and is not available in Japan. I don't mind because other cheaper brands of that manufacturer are good enough for me. I have two Kaijirushi knives, a deba and a sashimi slicer.

Funny, it's another difference between Kanto and Kansai. To be more precise, it's a difference between Kansai and the rest of Japan. Tansan and juso (or juusou) are the same thing, but the term tansan is more often used in Kansai, while juso is used nationwide. From the second website you linked to:

I think baking soda is "juusou" 重曹 じゅうそう. Like prasantrin mentioned, baking powder is ベーキングパウダー (baking powder written as katakana).

On Dec. 23, our small farm looked like this. We are expecting snow anytime soon.

Your question will be easily answered if you go to one of those sushi-ya. If you sit at a table, the head chef's wife, an apprentice, or some other person will come to your table, probably with a big cup of green tea and an oshibori (wet towel), to take your order. Besides, most sushi-ya are so small that you can order while sitting at the table by talking to someone behind the counter. Private rooms? I don't think there are many sushi-ya with private rooms, but if you are in such a room, someone will come to take your order, probably with a big cup of green tea and an oshibori. Made some additions.

Unfortunately, I can't find that particular dish on their official website. My guess about your first question is sansho, ichimi togarashi, or shichimi togarashi.

Shishito (or shishitou)?

Hiroyuki, Why do you buy Kabocha before the winter solstice? And wait a minute. Isn't winter solstice the day that is the shortest in the year? Isn't that actually the 22nd this year? If I'm right, you can buy some Kabocha today! But not before you explain why! ← Just wanted to remind you all that the winter solstice falls on tomorrow, Dec. 21, this year. Get your yuzu and kabocha ready!

Le Lectier? Here are some pics here http://www.nature-farm.com/fruit_lectier.html In Niigata, two Western varieties are grown, La France and Le Lectier. Thanks for the compliment. I like sasa dango, too, expecially the flavor of those bamboo leaves. Just out of curiosity, Nikkeijin is 日経人? ← I got a box of "Le Lectier" pears as an oseibo (year-end gift) today. I posted two photos here in my blog (last two photos). Le Lectier is bigger than La France, but I can't tell the difference between the two in taste. Maybe I'm a poor judge of pears. I very much prefer Japanese pears (nashi).

I recently bought a copy of the 25th edition of the book. My intention is to assess the quality of the book rather to learn Japanese cooking from it. I know that this book is regarded by many non-Japanese as the "bible" of Japanese cooking, and I wanted to know whether this is true. I think it's a good book, but I don't think it's a bible. I'll provide more information as I learn more about the book.

Rona is right. Only the tuna auction. I jumped to the conclusion that the entire jonai (inner) market would be off limits to visitors. I've watched news programs on TV for a few days, and the behavior of some of the visitors is simply appaling. Drinking, smoking, jumping on the vehicle, and licking the tuna SuzySushi: Like Rona, I'm looking forward to your stories!

I don't know where to post this info, but I just wanted to tell you that the Tsukiji Fish Market is off limit to visitors from Dec. 15 to Jan. 17, and it may be so indefinitely. News story

Thanks for your kind offer, but I think I'll first search for it at stores nearby. If I can't find it, I think I'll buy it online, together with some of the other items I'm interested in. It's going to be a great Chirstmas gift for my son.

Thanks for your reply and the link! Very, very impressive product!! No chemical seasonings added, no flavorings added! I must get one!

Some will say that rusty nails are required to get that vivid black color, while others will say that they are optional. I can't give you a definite answer 'cause I've never made kuromame before. (I don't care for osechi ryori any more, except some.) Rusty nail is sabita kugi　in Japanese, or furu kugi or furui kugi (old nail). You can make iron nails rusy with these steps: 1. Wash nails. 2. Soak them in salt water. 3. Take them out to dry. 4. Repeat steps 2 and 3.

Glad to see your mother back! Could you provide some more info on your ume kobu cha? My son (12) is a great fan of ume kobu cha.

Yesterday, I made takikomi gohan with enoki mushrooms. Photos can be found here with some description. I never would have thought of using enoki in takikomi gohan without these overgrown enoki.

The brewer is Echigo Beer. The official website is http://www.echigo-beer.jp/ That beer, Koshihikari Echigo Beer, uses Koshihikari rice, and is brewed with the decoction technique. I didn't recognize that beer at first, but I had the canned version of it several times before. If I remember it correctly, it was light and dry (wasn't it?).

You're right, it was a vain hope. Is the cabbage there to go with the katsu, or is it lucky in its own right? ← No, I just implied that shredded cabbage goes very well with katsu. Anyway, good luck to your husband!