Hiroyuki

I can confirm this, and I did. Although I failed to find any proof that the expression actually originated from that tradition, many of Shinran followers attempt to associate that expression with his teachings, like this one (in Japanese): http://www.hidatakayama.net/asato/gohouwa/itadakimasu.html There are more others. And, I like the second paragraph of your post, which begins with "In order to sustain your life ..." Any Japanese will agree with you on this point. Live with nature, not conquer it. That's the way of life in Japan.

Nice and hot koshihikari rice--just goes well with everything. My favorite? Natto! Some say its rotten. No, it's fermented. Miso soup with lots of vegetables. Traditional, old-fashioned. But I like it anyway.

For those of you who wish to know the developments resulting in this new topic, "the rice sommelier", please go to the topic titled "koshihikari rice" in the "Japan" section from here: http://forums.egullet.org/index.php?showtopic=38744 Thank you.

Sorry to have caused you misunderstanding. Ishizaka Maitake are quite local. I want to try white ones, but I've never seen those in any of my local supermarkets.

Sleepy_dragon, I want to ask you one thing: What do your Maitake look like and taste like? Here in Japan, the company "Yukiguni Maitake" has an overwhelming market share of 70%. Everywhere you go, you are bound to meet Yukiguni Maitake. But there are very good local Maitake, too, like this one: Ishizaka Maitake (Sorry, in Japanese. Just look at the photos.) http://www.iijnet.or.jp/shiozawa/kankou2/i...ke/isizaka.html When I first tasted Ishizaka Maitake back in 1992 here in Shiozawa, I was amazed; they were hard and solid. Yukiguni Maitake are rather soft and spongy. I'm not saying that Yukiguni Maitake are inferior. I just prefer Ishizaka Maitake. So, I want to know what your local Maikake look like and taste like. Thank you in advance.

Thank you for your most courteous reply. After reading all the replies in this thread including yours, of course, my outrage is just gone, like a charm. I thought why I got so mad about all this, and all of a sudden, it came to light. In 1992, when I came over to this sleepy little town, everything was new to me. I once had a conversation with a couple of middle-aged local women, and they said, "The rice grown in such and such a place is good, but the rice grown in such and such a place is bad." I was surprised that even in such a small town, good rice was grown in some places and bad rice in others, and these women knew this. I said surprisingly, "Wow, it's just like wine!" They agreed. They are the sommeliers, and so are many of my townspeople. Now I know the answer. I'm satisfied, and I'm happy with so many sommeliers around. Thank you. --- Still wanting more replies.

I'm afraid not. The recent moves involving sommeliers and meisters stem mainly from the fact that the 食糧法 (Shokuryo Ho) was enacted in 1994 and put into effect in the following year (1995), which is oriented toward a free market, superceding the obsolete Shokkan How (Food Control Law). Because of the new law, more and more Japanese now buy rice at supermarkets instead of conventional rice stores, requiring rice stores to distinguish themselves from supermarkets. *** Edited I just put "mainly" after "stem".

Quick report: Conguratulations, sizzleteeth. You won!!! Voila. Look at the real Hon Shimeji. Click on the photo to enlarge: http://www.yomiuri.co.jp/wine/news_g/20040208uj22.htm Still skeptical, I made an inquiry to the manufacturer, and received a reply two days ago. They say that they are real Hon Shimeji. I'd like to talk about the details later. See you in a day or two. Till then, bye-bye!

Just for your reference: I just happened to come across the website (in Japanese) while searching: http://www.kyoto-wel.com/yomoyama/yomoyama10/117/117.htm The title says: Golden ratio for taste. According to the site, the golden ratio for taste is: Soy source : Mirin = 1 : 1 Accidentally, my maho no furikake has the same ratio. *** Talking of daikon leaves, my mother was (maybe still is) good at tsukemono. The misozuke she made with daikon leaves was very delicious. It's a shame that so many people (including Japanese) just throw them away.

Sure, with pleasure! I don't know how to write a recipe in a proper way, though. My version is also a wet version. But it lasts for ten days or longer. (Put it in the refrigerator, of course.) ***Maho no furikake (magic furikake) *** (Sounds silly?) Ingredients: 1. Mackerel can, boiled plain (mizuni): 3 (not shown in the photo) 2. Soy source: 6 tablespoons. (I don't have a measuring spoon. Just the large spoon in the picture.) 3. Mirin-fu seasoner: 6 tablespoons (same volume as soy source) (I don't use hon mirin. Mirin-fu is enough for me.) 4. Pepper 5. Sesame seeds How to make: 0. Measure and mix soy source and mirin in a container. 1. Open the 3 cans, drain, and put the mackerel into the nonstick frying pan. 2. Add pepper and sesame seeds. (I can't say how much; just as much as you like). 3. Put the pan on the stove, turn on the gas, and smash the mackerel. (I use a bamboo spatula. See photo) Continue to smash until the mackerel nearly dries out (but still wet). This will take about 5 minutes or so. 4. Put the mix of soy source and mirin, and mix well until nearly dry (but still wet). This will take about 2 minutes or so. And the result is this: Whenever I have little appetite, a munch or two of rice with this furikake makes me work up my appetite in no time. It's true. That's why I call it maho no furikake, or magic furikake. It has the same effect on my wife and children, too. (Sorry, I don't know how to insert photos. Maybe next time...)

Oh, yes, I know. Maybe I am overreacting. But I won't be satisfied until I hear some final word from a sommelier(s) or meiter(s).

Thank you for your concern. Let's see what other members have to say about this subject. I want to know whether I am only overreacting.

Is that all you have to say? I WEEP, really, when I'm drunk and think about this sommelier and meister thing. I want to say to them: A good wine needs no bush. You don't call yourself a genius unless you are a fool. (Or do you?) Stop calling yourself a sommelier or meister. You are just a surveyor, right? You are disgracing yourself, and the real sommelier and meister. I shouldn't get so emotional, anyway. I don't know why I get so emotional when I think of this. Thank you for the information about rice prices.

The list of ingrediants that I posted previously is not meant to frighten you, though. Maybe you could learn more about food additives yourself and decide whether to eat furikake at peace or stay away from them. I am an occasional user of various types of furikake myself. Among my favoriates are ゆかり　Yukari (aka jiso) かおり　Kaori (ao jiso) 菜めし　Nameshi (gree leaves called Hiroshima Na) partly because they contain less additives. Note, however, that these three brands are under the category of 混ぜごはんの素　Mazegohan no moto, not ふりかけ　Furikake according to the manufacturer's site http://www.mishima.co.jp/ (sorry, in Japanese only) The furikake I like the best is the one that I make at home myself (and my wife), using mackerel cans, soy source, mirin, goma, and a little bit of pepper. It's really yummy. We call it maho no furikake, or magic furikake.

I read the posts of you two with great interest. As a native Japanese, I have a say in this, but it's going to be a long story. In short, apples were as commonplace forty years ago as they are now in Japan (I'm 43), and we eat apples in both what you might call the American way and the other way that you two mentioned. That depends. Some Japanese may hesitate to eat apples the American way. Since the application of post-harvest agricultural chemicals to imported fruit and vegetables became a social issue here in Japan, I guess (just guess) that more Japanese have learned to eat them (and domestic ones, too) in the latter way. And I remember the first year in which American apples were imported to Japan, as Jason Perlow mentioned. That event received a lot of news coverage. Even in such a small town as Shiozawa, far away from Tokyo, I saw American apples sold at a supermarket. I don't remember whether I bought some, though. But, the point is, I'm pretty sure that Muffin210 is talking about those super, super expensive melons that he found in Japan, not the apples and other fruits that Japanese buy on a regular basis, whether or not you may think them expensive.

Here it is. Take a look at step 5. http://www.aichi-c.ed.jp/contents/katei/si...beru/kosian.htm Got it?

Since the proprietor of the rice store Suzunobu, which I mentioned in my previous post in this thread, is an "o-kome no sommelier" (rice sommelier), I thought this would be a good opportunity to inform eGullet members what it is. And I also wanted to tell you about the "o-kome meister" (rice meister). But I have found out that they are not worth mentioning here. Then again, this may be a good opportunity to seek the opinions of many in an international audience about these casual, careless misuses of words. To become an o-kome no sommelier, you need a total of 106,000 yen for a 2-day (6.5-hour) course, certification, and membership. That's it. Then, you become an o-kome no sommelier. Do you believe this? This information is from the following website (in Japanese): http://www.673.jp/rice/m8/somu.htm This site criticizes the o-kome no sommelier system, and introduces the "o-kome meister" system", newly established last year: http://www.jrra.or.jp/maistar/main.html According to the site, applicants for the "o-kome meister" must be 1) The proprietor of a governor-registered store, or a family member or employee, and 2) Engaged in rice retail trade for five years or longer, and 3) A member of a prefectural rice retailer union. The fee for the test and certification is 5,000 yen including lunch. The rate of successful applicants was about 80% of the total last year (first year). I'd like to seek the opinions of many, especially French and German members, who know what sommeliers and meisters really are. I remember that decades ago (I don't recall when), Frenchmen protested against the use of the word "champagne" by a major Japanese winery in Katsunuma; not the taste or quality of the sparkling wine they produced, but the misuse of the word champagne. Association of o-kome no sommeliers: 米・食味鑑定士協会 Kome Shokumi Kanteishi Kyokai (The Rice-based Diet Taste Surveyor Society) http://www.syokumikanteisi.gr.jp/index.htm I also would like to know whether you consider the requirements for the applicant for the o-kome meister sufficient. Thank you.

The point is, there are farmers who are willing to grow such artistic products for whatever reason, and there are consumers who are willing to buy such artistic, expensive products for whatever reason, for their own use, whatever. And, there is a market catering for such customers. Such consumers are not always wealthy, but appreciate the true value of such products.

Definitely yes.

Now I'm convinced that some of you are just 食べず嫌い tabezu girai "dislike without having tried" Why not try it today?

Since some of you guys like smallworld seem to be worried about the ingredients, I attempted to translate the label. I selected "Sukiyaki" of Marumiya as an example: http://www.marumiya.co.jp/news/index.html The label says: 胡麻 Sesame seeds 小麦粉 Flour 砂糖 Sugar マッシュポテト Mashed potato 食用油脂 Edible fat and oil 牛肉 Beef 食塩 Salt 醤油 Soy source こしあん Koshi an (I know what it is, but don't know how to say it in English. Jam made from azuki beans with shells removed?) 鶏卵 Hen egg 乳糖 Lactin // lactose // milk sugar (// is just a separator, meaning "or".) 脱脂粉乳 Skimmed milk powder 澱粉 Starch エキス（ビーフ、酵母、チキン）Extract (beef, leaven, chicken) 粉末状植物性蛋白 Powdery vegetable protein 大豆加工品 Soy bean processed goods? (literal translation) オニオンパウダー Onion powder 牛乳 Milk 味付海苔 Seasoned laver イースト Yeast 蛋白加水分解物 Protein hydrolysate? (literal translation) 鶏肉 Chicken 香辛料 Spice ぶどう糖 Glucose // grape sugar 調味料（アミノ酸等）Seasoner (amino acid, etc.) 着色料（赤ビート、カラメル、紅麹、カルチノイド） Artificial colors (red beet, caramel, beni koji (red rice malt?), carcinoid) 膨張剤 Baking powder // swelling agent くん液 Smoke flavor 甘味料（天草、ステビア） Sweeteners (daylily // licorice // liquorice, stevia) 卵殻カルシウム Egg shell calcium 酸化防止剤（ビタミンE、ビタミンC) Antioxidants (vitamin E, vitamin C) 香料 Fragrance 香辛料 Spice. This word appears twice. （原材料の一部に豚肉、えび、ゼラチンを含む） (Some raw materials contain pork, shrimp, and gelatin) I made heavy use of Eijiro on the Web (英辞郎 on the Web) just to make sure words are correct. http://www.alc.co.jp/ Now, how about your appetite? *** Correction: Kuneki = Smoke flavor

Since I'm not a food specialist, I searched the web for an answer. The answer is: Yes, they do. You can freeze them. One caution: Don't wash before you freeze. Information source (in Japanese): http://www.tamamedi.com/sapli/enter/maitake_t.htm

Have you checked out that the product really does not exist any longer? Do you remember the brand? Is it Riken's? http://www.rike-vita.co.jp/f_product/f_pro.../indexc-09.html

Before making any statement about this highly political issue, I'd like to make my position clear so as not to be totally misunderstood: I am on my side. I am not on the Japanese government's side, or Japanese farmers', or the U.S. government's, or any other country's side. Repeat: I'm on my side. And, I am a consumer, a rice consumer. And, as a consumer, I want to buy things at reasonable prices. I am willing to pay more for better quality. Sometimes I place quality before quantity, and sometimes vice versa. And, I want freedom of choice. I want to eat Koshihikari rice produced in the United States for its quality. Blind taste tests are quite irrelevant. I want to eat what I want to eat. In 1994, the highly controversial and obsolete Shokkan Ho (Food Control Law), which was enacted way back in 1942 (during the war period), was repealed, replaced by a more modern Shokuryo Ho. It was phenomenal, and this phenomenal change was brought about largely by the poor rice crop of the previous year (1993). Although the new law does not purport a totally free market for rice transactions, yet it is certainly a change for the better. Let me stop here. It's a complicated matter. I need more thinking.

My wife and I sometimes make anko at home. We like it. Types of anko available at stores contain way too much sugar. Some brands contain sweeters other than sugar, and taste really awful. We propably use half the amount of sugar an ordinary recipe says. So, I presume that, determined azuki bean haters excepted, most of you are just high-sugar-content anko haters. Why not make no-sugar or low-sugar anko once in a while?