Hiroyuki

Thanks for the photo. In Japan, such puffed rice is called "pon gashi". The machine used to make it is similar to the one in the photo. Pon gashi ki (machine) We use short-grain, Japonica rice.

WOW! This is new to me. I only had the feet part as o mentioned. Is it crisp all through? ← Yes, it has to be deep-fried until crisp.

Shrimp exoskeleton kara-age (coated with starch and then deep-fried) looks like this.

In honor of Chufi's third blog, I made supper using herring and herring roe. Migaki nishin: Migaki nishin refers to behedded, gutted, and dried herring. Three types of nigaki nishin were sold at the supermarket: Fully dried, 80% dried, and soft. I bought a pack of soft ones. Kazunoko (herring roe): It's salted. Supper: I pan fried migaki nishin and seasoned with soy sauce, mirin, and sake. We had kazunoko with bonito flakes and soy sauce, mirin, and dashi sauce. We also had boiled spinach dressed with ground sesame seeds, soy sauce, and sugar and leftover miso soup with cabbage, onion, and abura-age (fried bean curd).

Looks good! It's good to see that abura-age seems readily available in your area. If you use a milk carton or something similiar to cut abura-age like I do, it will make cutting board cleaning much easier.

Thanks, Evan, for your reply. Now I know why I failed the second time. Not enough dry heating. I'll try next time I go there. Customer service isn't exactly great at the San Gabriel one I go to but hopefully they have no objections about me taking pictures. edit: Inspired by the thread, I went out and bought a block of konnyaku. I was thinking about just slicing it up and dressing it with some soy sauce and wasabi. Do I need to parboil it or anything first, or can I just eat it out of the package? ← You need to parboil it for some time to get rid of that smell. As for sashimi konnyaku, you don't have to do it.

Do you remember that jkonick posted about using an aebelskiver pan to make takoyaki here? I wonder which is cheaper, an aebelskiver pan or the pan you showed us.

Hm... I'm not familiar with tempura'ed prawn exoskeletons... Was it really battered in tempura batter before frying? Kara (exoskeleton) is often prepared in the kara-age style (coated in wheat flour, starch, or a combination of both and deep-fried). I think it can also be prepared in the su-age style (simply deep-fried without coating). Anyway, to make exoskeleton kara-age, you don't have to remove any part of it. The exoskeletons of other types of shrimp such as kuruma ebi can be prepared this way.

When I prepared tama kon for the first time for the konnyaku cook-off here in the Japan forum, that's exactly what I did. I didn't know that kara iri (same as dry heating, no?) had such an effect.

On May 5, we went to Yuzawa Kogen. On our way there, we dropped by the Lawson conbini to buy lunch. My daughter chose this: A packet of three onigiri. 375 yen. Raw cod roe, ikura, and grilled pickled salmon. She said she liked them.

That would definitely explain why I don't care for wasabi. I love mustard though. I like sharp cheeses, but stuff like bleu cheese isn't too appealing to me. ← It's interesting that you say you don't care for wasabi but love mustard. As I mentioned elsewhere, they both have the same pungent component allyl isothiocyanate, and virtually the only difference between them is that wasabi has a fragrant component referred to as a green note. I learned this from Me Ga Ten (Japanese only), a popular TV show in Japan.

I have read other novels of Tanizaki, but not that one (I mean, "The Makioka Sisters"), whose original Japanese title is Sasame Yuki (Fine Snow). Interestingly, some things Japanese (novels, movies, etc.) are more popular overseas than in Japan... The movie Tampopo is such an example. It was here on eGullet that I learned that this movie was so popular overseas, much popular than in Japan! No more off-topic remarks from me. Chufi, in honor of your third foodblog, I think I'll have some herring some day during this week. Do you ever eat herring roe (kazunoko in Japanese) in your country?

Not offensive at all. Just interesting and INTRIGUING!! Yuki in Yukiko means snow! I just want to add one more thing: You have read a Japanese novel that I haven't.

There is nothing wrong with having sashimi konnyaku with soy sauce and wasabi. I think that sashimi konnyaku is most often served with su miso (vinegar/miso sauce). In Japan, sashimi konnyaku often comes with a small packet of su miso. Example of su miso: 4 tbsp white miso 2 tbsp vinegar 1 1/2 tbsp sugar The seaweed in the sashimi konnyaku is probably "ao nori". Enjoy your sashimi konnyaku!

Hi, Chufi, a brave woman doing her third foodblog!! Come to think of it, I know almost nothing about Dutch cuisine... , although I have browsed through your two previous foodblogs and your Dutch cooking thread. Just one question for now: What do Yuki and Dozo mean? I'm intereted in your rats' names because they sound Japanese! (Sorry if this question has already been asked.)

Interesting! Where on Flickr can I find your other bento? I tried to identify them, but I failed. One other question: Do you make bento for yourself or someone else?

Thanks! Can't wait to see your daughter's bento!

My family went to the public bath nearby last night. Before going there, we dropped by the 7-11 conbini to buy some food for supper. Top: Chahan and tuna mayo rice balls for my daughter Bottom: Sekihan (glutinuous rice with azuki) ball and grilled rice ball with okaka (seasoned bonito flakes) in it for my son My selection: Wafu (Japanese-style) bento.

me too ← Not me... No plastic wrap. Just put leftover rice (confirmation needed here: short-grain, Japonica rice) in a rice bowl, put it in the microwave, and simply push the "Heat" button. Works every time.

While the risks associated with parasites are miminal, we are advised not to feed babies raw fish. The same goes for raw eggs, I think. (The Japanese like to eat eggs raw.)

Great job!! I know there is always someone like you who is adept in making any dish beautifully. The takigomi gohan looks great, not soggy at all. All your dishes are really touching to me. Thanks for posting!!

Microwave oven, naturally. I always use it to reheat leftover rice.

Thanks!! Two suggestions for now: 1. Put the miso (and probably the teabag too) in the freezer until you use them. The miso won't harden as a rock. 2. Consult a serious cook. You can, of course, make wonderful, aromatic, flavorful, fishy miso soup with them anytime. Note that shiro miso is much sweeter than aka (red) miso.

I have never heard of a child choked on nori... Anyone can choke on a piece of rice cake (mochi), though.

Thank you for posting photos of your adorable baby. I had to google because I really can't remember when my wife and I started to feed my children raw fish, and I found contradictory views on this subject. One pediatrician suggests three years or older because children's digestive sytem is not developed enough to digest raw fish before that age. Someone else says that her pediatrician said that children can start eating raw fish at the age of one because raw fish is easily digestable. So, to be on the safe side, I think you should start feeding a baby raw fish at the age of three or older.