Hiroyuki

10 Home Momotaro seedlings 2 "fruit tomato" seedlings 4 red cherry tomato seedlings 2 orange cherry tomamo seedlings 2 yellow cherry tomato seedlings My son and I will double the number of each variety by growing wakime (offshoots) to have 40 tomato plants in total. As for watermelons, 2 odama (big) 1 kuro kawa (black skin) 1 yellow odama (big)

Our rented farmland now looks like this. My son and I will grow a lot of tomato and cherry tomato seedlings of different varieties this year because we really like them. I bought two Tochiotome (strawberry variety) seedlings last year. So, we now have three different varieties (Akihime, Tochiotome, and unknown variety).

Which do you have on Tango no Sekku, kashiwa mochi or chimaki? Here in Niigata, chimaki are more popular, as I described here.

I like teishoku, too, tonkatsu teishoku, mix fry teishoku, chicken katsu teishoku, just to name a few. The miso soup in the photo looks very substantial, my kind of miso soup! Funny you mentioned niku jaga in your previous post. I don't think it's hard to make it; just follow the dashi, soy sauce, and mirin ratio of 8:1:1, as I mentioned somewhere in the Japan Forum!

In practice they're probably most often called niku man or piza man or similar, but that 'man' is originally, and formally, manju, isn't it ? Are you saying that's not so ? Sorry, in my post above, I was meant to write: "When I hear the Japanese word manju, I can only (not also) associate it with sweet Japanese confections." (I don't know why I make such silly mistakes when I'm drunk!) Chuka man is short for chuka manju, as you suggest, but in both spoken and written Japanese, we usually use such terms as chuka man, niku man (in Kanto), buta man (in Kansai), an man, and pizza man. You can find some info in Wikipedia.

I had a lot of difficulty understanding what Blether and helenjp meant, and I had to browse through the whole thread! When I hear the Japanese word manju, I can also associate it with sweet Japanese confections, many of which contain sweet fillings. What Blether and helenjp meant was Chinese manju, which is called "chuka man" in Japanese, right? I can't speak for younger Japanese people, but as for me, chuka man can only be snacks.

First of all, I'd like to ask how big your rolls are in height and diameter.

Thanks for the link. As you say in your website, it's not a tourist attraction, and I hope tourists understand this simple fact. I feel sorry that the tuna auction area is closed to the public from April 8 to May 8. Related news article About the scallop you mentioned in your site: They are actually tairagai or tairagi, not hotate (scalop). Photos of tairagai can be found here.

Hi, Amato! Your very first post on eGullet! Welcome to eGullet and the Japan Forum! Thanks for the information about the special donabe for cooking rice. I was wrong. I found suihan-yo donabe (炊飯用土鍋), like these. I haven't tried bikkuri daki yet. The problem with me is that I have to buy a 30-kg bag of brown rice!

My daughter is a huge fan of Country Ma'am from Fujiya. I recently bought a pack of the Ujikintoki version, available for a limited period only. Photos can be found here. I'm not a big fan of matcha-flavored sweets in general (although I like to have green tea), but I find the Ujikintoki-flavored cookie to be quite good.

I learned about bikkuri daki only today. This may be a good way to cook brown rice, although I haven't tried it yet. Bikkuri daki entry in my blog.

I found a photo of miso panna cotta here. Recipe not provided. I think miso purin (Japanese-style custard pudding) like this may give you some hints. Ingredients for 6 to 8 servings: 60-70 g sugar 400 cc milk 2 L eggs 15 cc miso (type not specified) As much kuro mitsu (black sugar syrup) as you want (instead of caramel sauce) Small amount of vanilla essence

Concession speech made by Kinoko no Yama, in which he says Takenoko no Sato is surely tasty. Takenoko no sato outdoes Kinoko no Yama in popularity and in sales. But I must add that I prefer Kinoko no Yama!!

I DO hope Kuma doesn't feel this way, and hope he makes a post here again when he feels up to. I checked the site linked to by Jmiller, and found no particularly insightful pieces of information there. There are people like me to whom MSG is just like any other seasoning, and there are those who claim that MSG presents problems to them.

Thanks, ojisan. In Japan, one pack of tofu is 300-400 g depedning on the region, as I described here.

Just curious, how big is one block of tofu in your area/country??

OK, bafun = horse dung. What a nice term for something so cherished! I know. That is a problem. Probably dealers don't want to tell ordinary consumers about all those different species. Why not consider purchasing really good, alum-free uni like this: uni in seawater

Are you sure that uni will be out of season soon? According to one site, ウニの産卵期は、大雑把に言うと、ムラサキウニが７～８月、キタムラサキウニが９～１０月、アカウニが１０～１１月、バフンウニが１２～２月ごろらしく、その１～２ヶ月前が一番栄養価が高く美味しいようです。 (Sorry, no translation by me; I assume you can read Japanese.) And, I'm sure that shungiku is in "shun" (season) in fall and winter. Shungiku is so called because it will bloom in spring.

Sounds more like Hiroshima-fu okonomiyaki.

I guess you can make tofu from black beans. There is one recipe in JAPANESE. 300 g black beans 2.2 l water 50 cc bittern Note, however, that a famous TV show, Me Ga Ten, say that you can't make tofu from black beans because they don't have enough protein contents (40% or greater), as described here (again in JAPANESE). So, I guess that depends on the protein content of your black beans.

And, here is another example. See the first photo in post #69. A slightly different presentation, with a strip of nori.

Thanks for the link. I haven't watched the series before. The negi is naga negi, not ao negi. Such slices of naga negi ar called shiraga negi 白髪ねぎ (lit. "white hair" negi).

I posted about zaru kiri and zaru age here in my blog, if you are interested.

Has durian-flavored Hi-Chu been discussed before? I bought one pack for the very first time today. Both my children said it tasted like gasoline(!?), and spitted it out after all. I didn't think it tasted like gasoline, but I can' say I like the flavor.

I can't believe I missed this question of mkayahara! In Japan, one "saba no mizuni" can contains about 180-200 g simmered mackerel. (The content has become lower. It was 210 to 220 g years ago, if I remember correctly.) Here is the most recent post about my magic furikake. Sorry for a very late reply and many thanks to smallworld for answering first!