Hiroyuki

I did some googling, but I only found some mentions of "raisins steeped in red wine" and "raisins" steeped in rum". That photo in the linked article... It looks so stupid to me, if I may say so. Katsu curry images

Sorry, 甘酢っぱさ simply means sweetness and sourness, not amazu (sweet vinegar). So, >>レーズンの甘酢っぱさが、カレーとよくあう。<< is simply The sweetness and sourness of raisins go well with curry. I will do some googling on raisin pickle when I have more time.

I did some googling on my own, and found that Korean curry differs from japanese curry in that: 1. Korean curry is yellower. 2. Korean curry contains smaller cubes of vegetables like carrot and potato. 3. Korean curry is less spicy. Am I right?

I don't care for rich ice cream. All my family, especially my son, are hooked on this particular brand. It is called shiro kuma (lit. white bear), and is a specialty of Kyushu. It's a lacto ice with pinapple, yellow peach, and azuki beans in it. You may not believe it, but it's very good!

I showed my son that mushroom photo, and he said he also thought that they were those of the iguchi family because of their shape and the pores on the underside of the caps. As for that bento... I've always thought that those bento with a heating device are such a stupid idea... No intention to offend you in any way, just my thought.

Thank you, ladies. I cooked these Korean mochi with the sauce for supper tonight. I added onion, cabbage, and fake crab meat (the only fish cake I had in the fridge). I skipped noodles because I wanted to serve the dish as an okazu (accompaniment to rice) rather than a snack. The resulting dish was much spicier than I had expected. We only managed to have a small amount of it. It's going to last us for a week or so.

I'm not nakji, but soba and udon use just clear water, not kansui. I know that some types of udon such as sanuki are often made by stomping on the dough, but I don't think that soba is made that way. It is said that the best soba makers are females, who have weaker hands.

I'm really not sure, the letters are hardly legible, but I think it is 武田弘 Takeda Hiroshi I may be wrong. Could you provide a better photo if his name is important to you? 80/20 ratio soba (ni-hachi soba in Japanese) is quite popular. Juuwari (100%) soba is very difficult to make because of the lack of gluten in the soba.

I got these two items from a relative. The one item is Korean mochi. Fortunately, the instructions are in Japanese. My problem is this sauce. Unfornately, the instructions are in Korean. Can anyone tell me what I should do with them?

I made "bowl purin" the other day, instead of "bucket purin". I posted a description here along with some photos.

I bet they are mushrooms of the iguchi family, such as hana iguchi. I will ask my son what he thinks they are when he gets back from school. http://en.wikipedia.org/wiki/Boletaceae My son and I got some hana iguchi when we went mushroom gathering last September. Photos can be found here in my blog.

Do we really have to answer that question of Lucil?? Of course, the wagashi shop will be happy to fill your order. The best customer is the one who orders the most... I don't think this has nothing to do with etiquette... Like Helen implied, though, I don't think you can have that many wagashi all at once.

I made kuri okowa for supper tonight. I measured the amount of water required for 4-go mochi rice after I put water to the 4-go level for okowa. The rice to water ratio was 1:0.7. Edited to add: 4 go (= 720 ml) mochi rice and 500 ml water. 500/720 = 0.69

I've never thought about the expiration date of namagashi... A quick google search tells me that the number of days they are good for after manufacture ranges from 3 to 7 depending on the type.

I've never thought about the mochi rice-to-water ratio because I always use a rice cooker. One recipe results in a mochi rice to water ratio of 1:0.55, while another results in 1:0.625. Anyway, the amount of water should be lower than that for regular rice. I'm not sure what you mean by your description of chicken, but I guess it's easy to make. Simply combine mirin, soy sauce, and sake (plus additional water, if required) together in a pot, add chicken, simmer for some time, and drain. Let the liquid cool and add it to a (rice cooker) pot that already contains washed rice. When the rice is cooked, add the pre-seasoned chicken. I follow similar steps when making takikomi gohan with mushrooms. I don't want to cook the mushrooms together with the rice and other ingredients (carrots, abura-age, etc.) to keep their flavor and texture.

Could be yamamomo, aka mountain berry, but perhaps better translated as (please, Japanese speakers, correct me if I'm wrong) "mountain peach." Thanks for the great report, gaf. ← Yamamomo, probably.

Do any of you remember this Anglerfish episode of Iron Chef?

nakji posted some nice photos of the beef dishes she had during a trip to Hida here.

Thanks for the great report and the photos. A common explanation you will get in Japan is "because they are watery with a moisture content of 80% or greater and the skin is slimy." Peter the eater: Not seven stones but seven tools of the monkfish.

No, I don't. I haven't heard of any stories of animals doing something wrong to crops around here.

i guess it seems like were not as polite, but i cant think of anything other than "it was delicious!", as far as standard set sayings go. 맛있게 먹었어요 "ma-shit-geh muh-gus-suh-yo" ← Thanks, melonpan. How do you say "spicy and tasty" and "spicy but tasty" in Korean? And, will they win a smile from the chef and the server?

Thanks, Peter Green. It's sad to hear that there are no exact equivalents in Korean... Does anyone know any words, phrases, sentences, etc. that will make the chef and the server smile?

My small farmland now looks like this. I really like young komatsuna leaves because of their softness.

Do you have expressions equivalent to Itadakimasu and Gochisousama (deshita) in Korean? If so, are they imperative or just optional?

I can't say whether you are a bad person or not; all I can say is that you are practical. You simply can't make dashi from scratch every day. I'm curious about your enoki takikomi gohan. Does it contain other mushrooms or only enoki?