Hiroyuki

It's called imagawayaki. I found a website describing the shop, Oyaki Dokoro Refu-Tei: http://www.heart-beat-nakano.com/shop/s48/48084.html Imagawayaki entry in the Wikipedia: http://en.wikipedia.org/wiki/Imagawayaki Recipe... Just do a google search for imagawayaki recipe. You can use premade pancake mix, as described here in Japanese: http://homepage3.nifty.com/familycamp-jp/foods/foods003/foods.htm Good luck!

I bought a Shigefusa kitaeji 180-mm "petty" (paring) knife from Yoshizawa Riko at last! Both beautiful and practical.

Is it understood that in Japan, the sale of alcoholic beverages was liberalized several years ago and that almost all supermarkets, as well as many con bini (convenience stores) and home improvement centers, now carry alcoholic beverages?

Have you tried Suntory Old?

Thanks for your report! My Shigefusa nakiri is still razor-sharp, and I still enjoy working with it. Properly sharpen Japanese knives... That's my problem, too.

Another non-dessert idea: Save some juice and make ponzu with it by combining it with soy sauce and dashi. Someone said he liked his ponzu, made with Meyer lemon juice here in my blog.

Are you talking about the one near JR Nakano Station? The site linked to above has only two reviews. According to them, the buidling itself is very old, the interior hasn't changed for decades, but the atmosphere is wonderful.

The last one sounds good. We don't eat pork though. I have some really nice turkey thighs in the fridge. Would that work? The stuffed mushrooms sound good, but would it work with ground turkey? Thanks Dan I've never had turkey before. It works fine with pork, beef, and chicken, and I guess it will work with turkey, too. nakji: Did you forget my post? You were the first one who commented on it!

If you happen to be a Shigefusa fan, and if you ever visit Shibuya for whatever reason (you may want to see the now world-famous "scramble crossing" at first hand, right?), consider dropping by Yoshizawa Riko. Website showing the Shifefusa knives that they sell Some info of this shop can be found here in my blog, although the information here is outdated. Anyway, have a nice trip to my country!

Just an example They are also good in miso soup, clear soup, stir-fries, and much more. DON'T DISCARD THE STEMS!! (I'm glad that shiitake is spelled correctly here. I often see it mispelled shitake.)

Unfortunately while I love cheese and cheeseburgers, the nearest Lotteria shop is probably at least 100 km away from where I live. I wish prasantrine were here in Japan! (Where is she now?)

I learned about this from a TV news program. ロッテリアは6月22日、「チーズバーガー」のパティとチーズのセットを積み重ねた「タワーチーズバーガー」を「ロッテリア」店舗にて発売する。チーズとビーフパティは1セット100円。何層でも積み上げは可能となっているが、同日から7月16日までは「チーズバーガー(10段)」を通常1,060円のところ、お試し体験価格の990円で販売する。 From here Lotteria will start selling Tower Cheese Burger on June 22. From that date until July 16, they will offer the 10-patty burger for 990 yen instead of the regular price of 1,060 yen. Also from the site above: なお、気になるカロリーだが、「チーズバーガー(10段)」は1,823Kcal。通常の「チーズバーガー」(314kcal)の約6倍のカロリーとなっている。 The 10-patty burger has 1,823 kcal, six times as high as the regular burger in calories.

Sorry for a late response. Somehow, I missed your question. Hi Hiroyuki, thanks for your reply. Do you think that maybe in 1969, when the book was published, it was possible, especially in coastal areas? I did some googling but was unable to find any related information. I don't know what to answer...

Yes, the directions are exactly the same: Put one bag (25 g) in a large cup, add 150 to 200 ml of water or milk, and stir well.

Mannanhikari gohan with calories reduced by 33% - For 2 go of cooked rice 1. Wash 1 go of rice. 1 go of rice = approx. 150 g of rice Do not wash Mannanhikari. 2. Drain rice, and add 1 bag (75 g) of this product. 3. Add water to the pot up to the 2-go level, stir slightly, and cook in a normal way. Note: If you cook in a pot not a rice cooker Amount of water: 480 cc - For 3 go of cooked rice 1.5 go of uncooked rice + 1.5 bag (113 g) of this product + water up to the 3 go level Note: If you cook in a pot not a rice cooker Amount of water: 720 cc Mannanhikari gohan wth calories reduced by 25% - For 3 go of cooked rice 2 go of uncooked rice + 1 bag (75 g) of this product + water up to the 3 go level Note: If you cook in a pot not a rice cooker Amount of water: 690 cc

I've never heard that the eggs in Japan smell of fish odor. I did find one related website: http://air.ap.teacup.com/satofarm/24.html dated Aug. 20, 2007. According to this site, trimethylamine is responsible for the fish odor of eggs, and this substance is contained in not only fish powder and fish oil but also canola oil cake. This particular farm, Sato Farm, says that they limit the use of fish powder so that the eggs won't be fishy. I don't know whether other farms do the same practice. Probably Westerners are more sensitive to fish odor than the Japanese, but I've never thought that eggs smell of fish odor.

I posted about koshiabura here in my blog the other day, and someone made a comment asking whether koshiabura has an English name and whether it is used in cooking outside of Japan. I don't think koshiabrau has an English name and I don't think it is used in other cuisines. Do any of you have any answers to these questions?

Thanks for your detailed description. I know how fragrant and flavorful dashi can be if prepared properly. As for udo, there are three types of udo available in Japan: nanpaku (or Tokyo) udo like these, yama udo (lit. mountain udo) (scroll all the way down to the fourth photo from the bottom), and wild udo like these (first photo). Naturally, they have different uses, but I, for one, like wild ones the best.

I also want to know more about the dashi. As for udo, which type, white or green?

I think you will get meaningful answers by starting a thread titled "Where can I get Japanese rice seeds?" or something like that in an appropriate Regional Cuisine forum.

I think I have answered a similar question before. Ramen is also called chuka soba 中華そば and shina soba 支那そば. Both chuka and shina mean china. The term ramen has become widespread since the instant noodles were invented and sold as instant ramen.

I should have provided a link to an English-language news story. Here is a copy: The tuna auction viewing area at Tokyo's Tsukiji Market reopened to visitors on Monday after being suspended for about a month. The tuna auction site had been closed to the public since early April, as a result of market workers' complaints that they couldn't perform their work properly due to a surge in the number of foreign sightseers. The Tokyo Metropolitan Government has limited the number of daily visitors to the auction site to 140, on a first come, first served basis. Registrations began at 4:30 a.m. on the same day at the Osakana Fukyu Center office near the fish market in Tokyo's Chuo Ward. About a dozen people could not take part in the tour due to the limit on the number of participants, but there was no major confusion. Participants were divided into two groups of 70 people each, and entered the tuna wholesale area wearing yellow vests and observed the auctions. A 26-year-old visitor from the U.S. expressed an understanding for the registration system, saying it is reasonable considering the fact that too many visitors in the viewing area could make it difficult for them to enjoy the experience comfortably. While another American participant aged 56 said that he is against the system which keeps people away from the unique experience and that the market should secure a larger space for sightseers. The vice chairman of the tuna wholesalers association at the Tsukiji Market said, "To tell the truth, I don't want any tourists to enter the auction site due to safety concerns." Click here for the original Japanese story (Mainichi Japan) May 11, 2010

According to this news story, there was no major confusion although there were some people who attempted to visit (the auction site) without permission, and about 15 tourists were refused entry on the first day. You can view some photos of the auction site from this link.

FDE: I don't think I have ever had tairagai (maybe I have as a topping for nigiri without knowing it), so I did some googling to find an answer to your question. Different people talk differently about the difference between the two. One person says that once you know the flavor of tairagai, you will never want to have hotate again. Some say that tairagai is sweeter, tougher, and more flavorful than hotate. Others say that tairagai has a lighter flavor than hotate. So, I think that you have to make a carefull comparison between the best tairagai and the best hotate to get a right answer. Chris Amirault: Advice not only for someone in your situation but also for anybody: From the site linked to above: (Notes *1 through *4 are by me.) Visiting the tuna auction The number of visitors to the tuna auction is limited to 140 per day, the maximum number which the market's infrastructure can accommodate. Tourists, who wish to see the auction,*1 have to apply at the Osakana Fukyu Center (Fish Information Center) at the Kachidoki Gate, starting from 4:30am on a first-come, first-serve basis*2. A first group of 70 visitors will be admitted to the auction between 5:00 and 5:40, while a second group of 70 visitors will be admitted between 5:40 and 6:15. *1 Why commas? *2 This means that you will have to get up very early in the morning to be admitted. Expect that the maximum number of visitors is likely to be exceeded on busy days, and that some later arriving visitors may not be able to see the auction. Successful applicants will be able to view the auction from a designated visitor area. It is not allowed to view the auction from anywhere else or to use flash photography or to interfere with the business action in any other way. (Omitted) A few more general rules for visiting Tsukiji Market Since Tsukiji Market is a site where serious business is conducted, it is important for visitors not to interfere with the action by adhering to the following additional rules: Do not enter areas restricted to authorized personnel! Do not obstruct traffic! Do not bring large bags or suitcases into the market! Do not enter the market in high heeled shoes or sandals! Do not bring small children*2 or pets! Do not smoke in the market! Do not touch*3 anything! *2 Minimum age not specified. *3 And, do not kiss the tuna! I hope you will have a wonderful trip to Japan some day with your children!

The tuna auction is open to the public again, but with new rules: Important Notice New rules for visiting Tsukiji Market are in effect as of May 10, 2010: The number of visitors to the tuna auction is restricted to 140 per day. Visitors are prohibited from entering the market's wholesale area before 9am. Please read the following page for more details. Tsukiji Central Wholesale Market is a large market for fish, fruits and vegetables in central Tokyo. It is the most famous of over ten wholesale markets that handle the distribution of fish, meat, produce and flowers in metropolitan Tokyo. Tsukiji Market is best known as one of the world's largest fish markets, handling over 2,000 tons of marine products per day. The sight of the many kinds of fresh fish and other seafood and the busy atmosphere of scooters, trucks, sellers and buyers hurrying around, make Tsukiji Market a major tourist attractions. In fact, the numbers of visitors have increased so much over recent years, that they have become a problem to the course of business, as the aging market's infrastructure was not anticipated to serve as a tourist spot. from here I would say that Tsukiji Market (and any other market for that matter) is first and foremost a sacred worplace for those who work there and I hope that every visitor understands that.