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Hiroyuki

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Everything posted by Hiroyuki

  1. This one demonstrates how to make sashimi. Hira zukuri, suitable for hamachi (young yellowtail) and buri (adult yellowtail) Sogi zukuri (same as sogi giri), suitable for firm white-fleshed fish like sea bream Hoso zukuri, suitable for squid Kaku zukuri, suitable for maguro, katsuo (bonito), and other soft flesh fish.
  2. In step 2, the blade is horizontal, while for sogi giri, you place the blade diagonal. The main purpose of sogi giri is to give the ingredient more surface area so that it soaks up flavor quickly.
  3. Sogi giri is something like this: Click here, scroll down, and click one of 64K, 300K, and 1M, and the movie will start to demonstrate sogi giri. Another example of sogi giri: http://www.movie3mai.net/dlRaYYUoJO8s.html Chinese cabbage is cut in the sogi giri fashion here. The ginger cut like that is called hari shoga (lit. needle ginger). A slightly different technique is used here to make hari shoga.
  4. Kuromatsu? Black pine? Just kidding. Kuromitsu (black syrup), as Helen said. I'm not a big fan, but I like the combination of kuromitsu and kinako (soybean powder) in some Japanese confections.
  5. Hiroyuki

    Hamadaya

    Thanks for sharing all those impressive photos! I'm amused to see a picture in a frame on the wall in a space that seems to be a tokonoma (alcove). Sashimi plate: Was the wasabi real wasabi, or was it made from powdered wasabi (I mean, horse radish)? (I, for one, was a little disappoited to see no tuna in the plate.) Do you remember what brand of sake you had? The uni looks fresh, but it also looks slightly out of shape. It may be not as fresh as the fresh uni that I previously had. No intention to offend you in any way; I just wanted you to see one of the freshest uni you can have.
  6. Yes, soft water is essential. Here's what Yoshihiro Murata wrote in KAISEKI on page 161: Soft water is essential to making dashi. It is impossible to extract the glutamic acid from kombu with water that has a hardness of more than 60 parts-per-million of calcium carbonate. If your water is harder than this, the only option is to use softened water or soft bottled water. This is one of the reasons why kombu is used for dashi in Kansai (Western Japan) and much less so in Kanto (Eastern Japan). The water in Kansai is softer than that in Kanto.
  7. This is exactly what yosedofu is. Heat the soy milk, add bittern, stir, and strain, as I described here in the Japan Forum.
  8. You can always make milk mochi, with some katakuriko, milk, and sugar.
  9. Katakuriko かたくりこ 片栗粉 As the name implies, katakuriko used to be made from katakuri, but now it's made from potatoes, as described here. Thus, Katkuriko = Potato starch In Japan, some people like to add some katakuriko to wheat flour to make tempura batter, but if you add too much (20% or greater), the texture of the resultant tempura will be "zakuzaku" rather than "sakusaku". I don't like to add any katakuriko to flour when I make tempura. But, when I make chicken karaage, I usually mix one part katakuriko and one part flour.
  10. I think we are talking about bamboo charcoal as a purifier rather than wood charcoal as a fuel. Anywhere, why not post about your plan and experiences about hibachi cooking?!
  11. Slightly off-topic, but I have bottles of chikusaku eki, presented to us as part of o-chugen and o-seibo (mid-summer and year-end gifts) by the construction company that built our house. Chikusaku eiki is an acidic liquid obtained as a byproduct of bamboo charcoal production. It is said to be disinfectant, anti-bacterial, and insect-repellent. I have used it to repel aphids several times, but I am skeptical about the effect of chikusaku eki.
  12. Bamboo charcoal is tasteless and odorless, so it's no wonder that you didn't detect any charcoal flavor. It's not much of a tradition. It's simply that some people like to use bamboo charcoal for purification, deodorization, and other purposes that take advantage of its high porosity. That being said, I found bamboo charcoal powder as a food additive. A photo of ramen noodles made with this powder is shown there. According to this webpage, bamboo charcoal helps prevent constipation, bad breath, etc.
  13. Update: My complaint about most buri kama shio-yaki (salt-grilled yellowtail collar) recipes is that they do not specify the amount of salt to sprinkle. They simply use ambiguous words like "shoushou" (small amout) and "teki ryo" (appropriate amount). I have made at least two mistakes of sprinkling with too much salt, resulting in very salty kama. Now I don't make the same mistake any more, because I stick to 1 teaspoon of salt (for about 300 g kama), or a little less than 2% of the weight of the kama. And I now don't follow the step of salting again before grilling because I don't want to increase my salt intake. My most recent salt-grilled buri kama
  14. Do you mean you want the recipe for the dressing for your saiso salad, such as: Vinegar + soy sauce + sesame seed oil (1:1:0.5) Soy sauce + citrus juice + dashi (1:1:1)
  15. Oyster mushrooms in January? Lucky you! When we were lucky to have found large clusters of oyster mushrooms, I parboiled them first, and used them to make: 1. Clear soup (sumashi jiru in Japanese) 2. Gratin 3. Tempura and some other dishes I don't remember. If I remember correctly, I think I made foil-yaki first (wrap some mushrooms in aluminum foil, add some sake, close the foil, grill in the toater oven for 8-10 min., spinckle some soy sauce and citrus juice, and eat).
  16. I would buy one and make sashimi from the flesh and make buri daikon using all the trimmings (ara)! ← That's what I was thinking. I've never carved up a fish that big though. Have you? ← No, although I have no idea how big your kan-buri was. I've wanted to buy a deba for months, and that will be a good execuse for buying one, and a yanagi. Today, I made kanpachi (not buri) daikon. Details can be found here. Yum, yum!
  17. Now, I remember. Fresh, alum-free uni, which was sweet and creamy, which was quite different from the type of uni readily available in any supermarket in Japan, which is often bitter and smelly.
  18. Considering the fact that many people let their ponzu stand for months before use, I would say that it will keep in the fridge for at least months. The first site I linked to says that people let their ponzu stand for 110 days on average before use. I tasted my ponzu a little while ago, and I could tell the distinctive flavor of natsumikan. I hope my ponzu will turn mellower in months, but I may use it up by that time.
  19. Yes, yes, the soft kind is much better (but it's also more expensive). They crips up when you fry 'em because the moisture in them is replaced by oil in the deep-frying process. OK, we are getting way off topic here, so I'll be brief. Bread for making panko contains less sugar than regular bread. It's more like French bread, as you can see from this webpage: Link (Japanese only).
  20. I have a question: Which of your food processor and coffer grinder resembles my Milser more? Click here to view a photo of my Milser I do have a suribachi and a surikogi, but I rarely use them to grind sesame seeds because that is tiresome and time-consuming.
  21. Hmm. Uh-huh. Hiroyuki, I think you may be getting the wrong idea about me & tonkatsu. But I digress What's special about the bread for panko, the Japanese commercial product ? I can anything brown and crunchy in my pot of fat, given time. I see. I had the wrong impression that you had been hooked on the tonkatsu of Maisen and other famous Japanese tonkatsu restraurants. What's special about the bread? For example, it contains less sugar so that it will turn golden brown when deep-fried. And, as you may know, there are a variety of types of panko available that differ in moisture content, particle size, etc.
  22. Sorry, ojisan, I don't have one. I should have said, "ponzu-like, instant sauce", made with fresh yuzu juice, instant dashi powder, and soy sauce. These ingredients alone are OK with me, but my wife insists that vinegar be added. You can find one recipe that seems decent here (Japanese only). Now I have one recipe, as I described in my blog. Citrus juice, soy sauce, and mirin ratio of 5:5:1 to 2 plus as much katsuobushi and kombu as you want (the more the better). My recipe is based on these sites, among others: http://www.fushitaka.com/ponzu.html http://www.bistro-shoji.gr.jp/room/ponzu.html
  23. prasantrin is quite right. Panko requires a speical type of bread to provide that golden brown, crunchy texture, and I'm sure Blether knows all about the texture, considering how much he likes tonkatsu!
  24. Yours looks good! By the wrong kind of pickled ginger, do you mean gari, the sweet kind, served with sushi?
  25. Do you mean you want to make green tea soba noodles (cha soba in Japanese), or do you mean you want to make dipping sauce for store-bought cha soba? Images of cha soba
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