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Hiroyuki

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Everything posted by Hiroyuki

  1. The first two dishes that come to my head are: 1. Kakiage (a type of tempura) 2. Okonomiyaki
  2. Here is a better link to the blog you mentioned. Hmm... I have no idea.
  3. You may be right. It may be ashitaba (明日葉, アシタバ). I posted a question to the blog of the president of the travel agency. I hope I can get a reply from him. Still no luck. I had hoped that the blogger would respond soon because he says on his blog that any questions and comments are accepted 24 hours a day! We need to find another knowledgeable person to find out what the leaves are.
  4. Thanks for the table. This is really funny: Flavor salt: SMG
  5. Hiroyuki

    $100 ramen

    For me, even 1,000-yen ramen is outrageous. For me, ramen should be in the range of 400 to 600 yen per bowl. But that's exactly why this man wanted to start a ramen shop where 3,000-yen ramen was served and then another shop where 10,000 ramen is served. According to this article (Japanese only), he entered the world of cooking at the age of 16. He became a head chef at a first-class restaurant in Tokyo, and then opened "Fujimaki Gekijo" in Ikejiri, Setagaya ward. The shop became popular, but he had a problem: He was fed up with the commonly held views regarding ramen, examplified by customers lining up, (customers purchasing) food tickets (at the vending machine installed in the shop), low-margin high-turnover, and "class B gourmet" (that is, ramen is inferior to fine dishes (class A gourmet)). This article also says that he plans to change only the ingredients of the 3,000-yen ramen and open a shop next year where ramen will be served for 1,000 yen in Kanda, where ramen competition is fierce.
  6. Hiroyuki

    $100 ramen

    Considering the fact that the food cost percentage for ramen is 30-35%, you will simply get what you pay for, provided that he spends 3,000 to 3,500 yen for the ingredients.
  7. Sounds like a very impressive product! (provided that it doesn't contain MSG) I don't think we have such products in Japan. We have: Ajinomoto (product name of MSG) and other products containing Ajinomoto, such as dashinomoto (instant dashi). We also have this product: Weiper (sp?), which enhances the flavor of any Chinese dish. As you can easily imagine, this product also contains MSG.
  8. I went shopping around noon, and found only four different karaage mixes. I was unable to find the one Toufas mentioned. The two brands ("kona" type, which isn't mixed with water) say to marinate the chicken for 3 and 5 minutes, respectively. The one brand ("mizu toki" (mix-with-water type)), which happens to be one I linked to upthread, says to marinate the chicken for 10 seconds (as I mentioned upthread), and the other "mizu toki" brand makes no mention of marinating (probably requires no marinating).
  9. Sorry, I added additional information in bold.
  10. This one from Nippon says on its back: 1. Mix 100 g of this mix with 100 ml water in a bowl. 2. Add ingredient (500 g chicken, for example). 3. Deep-fry at 160-170C. So, I guess that the marinating time of 5-10 minutes is way too long.
  11. I'm no expert, but that sounds about right to me. I've made okonomiyaki with cured but unsmoked pork belly, and it tasted fine. Milk doesn't sound right to me. Water is usually used instead, and dried small shrimp (sakura ebi in Japanese) is a common ingredient.
  12. General information only, because I've never used the latter type, which is called mizu toki type (mix-with-water type), and I have used the former type only a few times. The latter type has these features, among others: No marinating time required, and contaminates the oil less than the former type. I wonder if you used the proper amount of water to make a "paste". I personally hate the very artificial flavors of such pre-made mixes.
  13. I think the Korean people know more about it than the Japanese. I did some googling, and found a thread where someone says it's difficult to cut dried togarashi that finely at home and recommends buying pre-made ones.
  14. You may be right. It may be ashitaba (明日葉, アシタバ). I posted a question to the blog of the president of the travel agency. I hope I can get a reply from him.
  15. Thanks for your report! I've been interested in shima zushi ever since someone mentioned it somewhere in the Japan Forum. (Don't you think this is a more appropriate link?) 島の蜜蜂や、海水のうまみを100%閉じ込めた自然塩、サワラを独特のタレに漬けて洋ガラシで握った島寿司など、おいしさもいっぱいです Island honey, natural salt from 100% seawater, sawara marinated in tare, Western mustard..., sounds delicious!
  16. I have a very simple question (sorry if it sounds so stupid): Why didn't you break up all the rocks of black sugar before boiling?
  17. I think I'll try another recipe that calls for egg in the marinade. Example of such a recipe is: 10 ml soy sauce 10 ml mirin 10 ml soy sauce 1/2 beaten egg grated ginger juice 1/2 tsp. grated garlic 500 g (approx. 1 pound) chicken thigh Potato starch Combine all the ingredients in a bowl, add chicken, mix well, let stand for 5 min. Add potato starch little by little, until it absorbs all the liquid. I'll report back when I try this (or another new) recipe.
  18. In defense of Sankin, I provide this link, which I think better conveys the atmosphere of the restaurant. I think it's the question of whether you prefer a somewhat noisy restaurant frequented by young people or you prefer a comfortable, quiet restaurant. I'm not affiliated with Sankin.
  19. Thanks for your photos and description! They sure bring back memories! I was 23 when I visited the restaurant for the first time. 活気がない, well, maybe, but I would describe the restaurant nice and quiet. (By the way, 活気 not 浮気 (uwaki, love affairs)!)
  20. Interesting. Not being familiar with treacle toffee, I had to do some googling on it. It must be a popular sweet in your coutry.
  21. This page of the e-Cooking School website discusses kazari giri (decorative cuts). Click one of 64K, 300K, and 1M below the title of interest, and the movie will start. Have fun!
  22. and this is what happens when you toss them together I had mekabu for the first time today, as I mentioned here in my blog. I still have some left, so I think I'll chop it and have it with katsuobushi and ponzu.
  23. Are there any fundamental differences between these techniques besides the angle of the cut? I've done both, but always thought of them as variations on the same motion. I don't even know how the technique in step 2 is called. The Japanese version of the webpage uses the word (verb), "hegu", which is similar to "sogu", from which "sogi" derives. I can say that it's easy to imagine that a very thin slice is made by moving the blade backward and forward carefully. As for sogi giri, you make a constant cut towards you (except the initial backward and forward movement), using the entire, long blade, right? *** From other sources, I have learned that the authentic way to make ginger slivers (hari shoga) is to cut ginger with the katsuramuki technique first and then cut the resultant sheets thinly. *** My 25th Anniversary Edition of Japanese Cooking by Tsuji mentions both usu-zukuri and sogi-zukuri on page 165.
  24. Usu (= thin) zukuri is a type of sogi (= chipping) zukuri Kazago usu zukuri. For usu zukuri, you have to make very thin slices. Fugu (blow fish), himame (flounder), and other very firm white-fleshed fish often cut this way. Suzuki usu zukuri
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