Hiroyuki

I read through my blog and found this unanswered question! No, as I said somewhere on this thread, you can't live here without a car. I want to walk!! I hope this is the only unanswered one.

(Bold characters by me) Very true!!

Right, but you can also get dashi from kombu, too. The two dashi, one from katsuobushi and the other from kombu, are often combined together to get synergistic effects.

Some kind of liquid (waste, by-product,... I don't know how to call it) from a katsuobushi factory, industrially processed, mixed with SMG, and, ... turned into a beautiful, tasty product. Disclaimer: I have never seen how instant dashi is actually made. The story above is just from what I read in a book.[...] ← I'd love to hear more about this. I don't remember what katsuobushi is. Maybe someone can point me to a thread in the Japan forum that addresses this? I'm glad your son's better and your wife's condition is improving. ← OK, katsuobushi is on the right one in this photo. Dried bonito. The bag on the left contained niboshi (simmered and dried sardines). Do you remember now?

First of all, SuzySushi: Have a look: Shishamo with roe and bones in it (This is going to be my final photo.) Shishamo is not deboned, at least in Japan. Helen: Thanks for the tip on SFG. I hope I can try that in the near future. Some farmers here, who not have proper milling facilities, do actually use one of those milling stations. Catherine Iino: Absolutely YES!! These expressions (greetings) are intended to express your thanks to anyone and anything that has made the meal possible for you - the one who works to get paid (so you can have the money to buy foodstuffs), farmers, and fishermen, as well as all animal and plant lives sacrified so you can live. racheld: Wow, thank you! I hope you have a wonderful trip to my country. Abra: As I said in that post, I sometimes do this, skipping rice when drinking a considerable amount of alcohol, just for health concern. I don't want to regret having both rice and alcohol the next day, when I stand on the bathroom scale. Another factor is this Japanese dining custom: If an alcoholic beverage (beer, Japanese sake, whatever) is served first, then rice is served last. You will experience that when you have a kaiseki course. You can use frozen saba, but you may want to remove all the bones in that case. The reason why I prefer canned mackerel is that it's available anytime, cheaper (probably except when mackerel is in season), and you can eat the bones too. My son... He is really an exceptional 11-year-old boy. He likes to gather wild mushrooms when they are in season (accompanied by his father ), he likes to eat them, and he also likes all kinds of sansai (wild edible plants), like very bitter fukinoto (butterbur sprouts). And, he is an absolute fan of Tabata-ya's buckwheat noodles. (Tabata-ya is the buckwheat noodle restaurant that I showed earlier in my foodblog.) He keeps wondering (and asking) whether there is an end to the universe. He knows more about stars and planets than I do. It's sometimes tough being the father of a very curious boy. OnigiriFB: Please do! You will learn what the "ama-kara" flavor is. It's the intense flavor of soy sauce and mirin. Peter Green: It's on the premises of Yuzawa Station, and is so easily accessible by Joetsu Shinkansen. (Sorry, the sake museum's name is Ponshu Kan, not Ponsu Kan.) Pan: Some kind of liquid (waste, by-product,... I don't know how to call it) from a katsuobushi factory, industrially processed, mixed with SMG, and, ... turned into a beautiful, tasty product. Disclaimer: I have never seen how instant dashi is actually made. The story above is just from what I read in a book. My wife is recuparating steadily, and my son went to school today! (So, what was that high fever two days ago? )

Thank you all for being part of my foodblog, which would not be the same without your input and support. As I have demonstrated for one week, most Japanese dishes are ridiculously simple, require a few seasonings, and take little time (if you choose to use instant dashi ). For example, you can easily make niku jaga (Japanese meat potato stew) simply by replacing the curry roux with an 8:1:1 mixture of dashi, soy sauce, and mirin. I haven't mentioned this so far, but my family always say "Itadakimasu", which means "(We/I) will (humbly) receive", before having a meal, and "Gochisousama" (or "Gochisousama deshita", which is a past form, and is more polite), which means "It was a feast", after having a meal. In Japanese, these expressions are regarded as greetings just like "Hello" and "Good morning", and it's hard for us not to say them, especially when we have a meal with someone else. Many think, including me, that they are the most beautiful expressions in the Japanese language. My foodblog will remain open for some time, so feel free to ask.

After I got the job done by 2:30, I decided to take some rest. I had a sweet given by my sister-in-law. Hanyuu. It seems like a specialty of Kamakura, and it's two big hard Japanese wafers sandwiching ogura (azuki jam) cream. Then I decided to take a bath before having supper! After I took a bath, I decided to drink umeshu! I decided not to have rice for supper, which I sometimes do when I want to drink a lot of alchool. Shirataki (noodle-like konnyaku) salad given by my sister-in-law: I'm going to wrap up my foodblog in my next post! Thanks for the sloth suggestion, Helen!! (I even forgot to grill some shishamo for my children! ) Edited to add a photo.

Thanks. Last year, my son managed to catch three, and my daughter got none. So, we got everything planned this year, like cotton gloves (gunte), sandals, and plastic bags.

Before noon, I took my son to the doctor, and fortunately, the doctor said he simply had a cold. (The doctor's office is just a one-minute ride from my house.) My son said he wanted to have the cod roe rice that he had left this morning and leftover clear soup. My lunch: Cheese toast with onion slices on top. I had instant coffee, too. Looks tasty, right? I like toaster ovens!! According to this month's menu, my daughter is having gohan (cooked rice) hokke (a type of fish) grilled with salt sansai (edible wild plant) dressed with goma/miso sauce miso soup with abura age (fried bean curd), and cherry tomatoes Current status of our shiitake logs: We can get another four or five of them in a few days. Edited to add: Notice that 19th day of every month is Shokuiku no Hi (Food Education Day) at my children's school, according to the menu above.

That's quite off-topic, but I have to respond. Even my workroom upstairs is free from all those dictionaries and reference books, and I keep throwing away related documents and such and deleting data files regularly due to the "secrecy agreement". I use this online dictionary: Eijiro on the web. I'd like to work "light". I can't stop mentioning my furikake! It's my gohan no tomo (rice's companion)! For those of you who don't know this, many Japanese have their own gohan no tomo and say, "If I have white (piping hot, just-cooked) rice and this gohan no tomo, then I wouldn't want anything else!".

You may also be able to buy instant dashi in a box containing 5 sachets. The box is about 3x4" and looks like this: The sachets provide a bit more flexibility in cooking that teabags, eg if you only want to make a small amount. ← Thanks for the photo. Shimaya released instant dashi for the first time in Japan in 1964. My mother used to use niboshi to make miso soup, and once she started to use this product, there was no turning back. She kept using instant dashi. I myself cannot go back to niboshi dashi. Shimaya's instant dashi (Watch out! Japanese only)

I simply don't know what to answer. I can't even think of that right now. Most Japanese dishes are ridiculously simple (if you use instant dashi ), and so I'm sure you can make them yourself.

Have I answered all of your questions so far? If I haven't, please let me know.

First of all, sorry for my poor format, but I am busy, so I made some short-cuts. >And on one of my favorite subjects, rice: How do you choose which local rice to buy? Have you patronized the same farmer for years or do you change? Do you buy a large amount at one time or replenish frequently? Answer: Since the distribution of rice was liberalized in 1995 (which means, anyone can sell rice if he/she applies for registration), rice has become just another foodstuff easily available at any supermarket. A couple of years ago, I often bought a 10-kg bag of Shiozawa Koshihikari rice from a reliable single farmer for 7,000 yen. Now, I buy rice at random, sometimes Koshiibuki (a newer type available mainly in Niigata) for about 3,500 to 4,000 yen per 10 kg and sometimes one of the cheapest for about 2,000 yen per 10 kg. I usually buy a 10-kg bag, which my family of four use up in about half a month. >When you get a chance to answer, can you talk a little bit about the sake chocolate cake and the sake chocolate? Answer: Sorry, I haven't had either of them yet. >And a question from way back in the blog: you said your children are not old enough for wasabi. About what age would a Japanese child start to eat wasabi? And is it just a matter of taste, or is it considered unhealthy for young children? Answer: It's just my children don't like wasabi now. I'm sure they will like it when they get older. At what age? I'm not sure, but probably 12 or older. Wasabi is not considered unhealthy. It kills germs. >Hey, isn't that the chemical additive the Chinese were putting in the pet and animal food that caused the big panic here in the States? Answer: There seems to an interesing story in your country! >I have a question about your instant dashi - how much do you use per liter of water? Do you just add it to boiling water? Does it need to cook any more than that? Answer: 5 ml (1 teaspoon) of instant dashi per 600 ml water. You just add it to boiling or hot water. Isn't that great? It's so easy and tasty! But it contains SMG! >I made a similar soba dish last week to yours except I used the dipping sauce as a broth and added tofu, carrots and bok choy I'd simmered in the sauce, and fresh spinach. (I boiled the noodles in water). Tasty, but I realize now that I should have kept the noodles out separate! Answer: In Japan, cold soba is usually served on a colander, while hot soba is usually served in a donburi with other ingredients on top. >Do you have a favorite style (sweet vs. dry, junmai gingo, etc.) that you prefer? Answer: I like the local sake, Kakurei, made by Aoki Shuzo. It's tanrei umakuchi (light and tasty), not tanrei karakuchi (light and dry). Here is a thread on Aoki Shuzo. A trip to Aoki Shuzo >I continue to enjoy your blog. I hope this is not a silly question, but how do such elaborate bento contents survive a trip to school? Answer: Good question, I have never thought of that, but I really can't answer. Anyone? >If time remains, and if you have answers, I would like to know WHY the ice cream cone rises triumphant over the prone form of the drunken businessman: Answer: I don't know. I think the ice creme cone is a recent addition, and probably they were unable to find any other good location to put it. >The fiddlehead ferns you found are beautiful! They are prized far north in the United States (Maine, for example), but very expensive and not of good quality in the gourmet food stores that carry them where I live. Answer: It is here on eGullet that I learned that you have kogome too! One of the reason eGullet keeps fascinating me. Kogome is one of my favorite sansai! >Finally...or almost, finally, are you able to recommend anything Japanese from recent years that would be classified as "food literature" and available in English translation? I am speaking broadly, so that Kitchen by Banana Yoshimoto might be one example of such a book. However, is there is a best-selling example of shokuiku that promotes traditional regional dishes, or explores national trends in eating? You probably do not have the time or interest to explore many eG forums, but perhaps you've heard of Michael Pollan, Bill Buford, Ruhlman, Parsons or Fast Food Nation. Are there Japanese journalists or authors who write books about food that do not contain recipes? Answer: Hmm........ Anyone? Kristin, or any other knowledgeable people in that area? >Regarding akebi called kinome in your region, does it come with flowers too? I don't recall ever eating akebi (akebia) and what I see after googling is a climbing vine with flowers. Answer: Let me just provide some links since you say you can read Japanese: http://www.moritomizu.com/data/sansai/akebi/akebi.htm http://www.alles.or.jp/~ohshin1/mitubaakebi/mitubaakebi.html Akebi's fruit is a favorite of my son's. He is really a strange (well, exceptional) boy. He likes anything related to nature, plants, mushorooms, universe, etc., etc. >Thank you so very much for blogging. It was wonderful to see the food slice-of-life view. Not a single thing you served (except rice and noodles) looked like anything I put on our table, but the use and updating of leftovers, etc were very familiar. Answer: Thank you. How can I throw away leftovers when I am one of the stingiest persons in the world and the foodstuffs are so expensive in Japan! >I have to ask this: is this version of Tampopo uncut? The version they are selling here in the States is missing several minutes, some of which are necessary to getting all of the jokes! The most important scene missing from my DVD is the one when all of the businessmen walk OUT of the French restaurant! Answer: Oh, no! I haven't seen that scene! So, it's not a uncut version? >- does it have English subtitles? Answer: Yes, it does. >Hiroyuki, I commend you for being able to look after your home and family and do so much cooking. You are a real cook, do not think otherwise. Answer: Thank you for saying so, but I really cannot call me a serious cook, because I know all other real series cooks. I know they would laugh at me for showing such mediocre dishes to you eGulleteers. Anyway, I can speak for anyone but myself, I can't and don't want to speak for millions of other Japanese.

Good morning! So many comments and questions, so little time. Let me describe today's breakfast. I'll answer all the questions later. I made my special furikake (something that you sprinkle on your rice) that I call "magic furikake". Ingredients: Pretty simple. Canned mackerel, white sesame seeds, black pepper, and 1:1 mixture of soy sauce and mirin (45 ml each for 2 cans). Put the mackerel, add pepper and sesame seeds. Turn on gas, mash mackerel with something (bamboo spatula in my case). When the mackerel dries up in 3-5 min., add the soy sauce and mirin mixture. Keep heating until it's dries again. (Note that my version is still moist.) Result: The furikake is good on anything, even on Japanese pizza. I also made atsuyaki tamago (thick omelet) for my sick son. He especially likes both ends of it. You never know what children like! I also made clear soup with the fresh shiitake that my son gathered yesterday. This time, the soup is a lighter one, without harusame (a type of bean noodles) and with only one egg (not two in my previous one). I had two packs of natto, as usual , the furikake I just made, and few pieces of atsuyaki tamago. My children had the leftover tarako (cod roe) and atsuyaki tamago. I still keep this. It's now dried. The space enclosed with wood is my daughter's flower bed. My son and daughter planted the two flower plants and the blueberry seedling in her flower bed on the day they got them (two days ago). This year, I'll be a bystander or consulatant only. Edited to add two additional photos.

Oh, you are generous! The Japanese way to prepare kogome is very simple. Wash them well, put them in boiling water, boil them for a few minutes, drain, and put in cold water. Probably, kogome has the least "aku" (harshness) of all the sansai (edible wild plants) eaten in Japan. In Japan, different sansai are prepared differently, depending on the level of aku.

I thought I would make chicken kara age to show you how useful the I-wrap bag is, but because my son had a high fever, I changed my mind and made soba instead. I said to my son, "Do you think you can have soba?", and he said yes. Look at what I got this evening: Kogome (or kogomi) (fiddleheads?) from two different people, almost at the same time. I like kogome! Today's star: Soba that I bought from the 100-yen shop! I like it. Whole-grain soba. I have these three bottles: Left: Mirin-style seasoning with an alcohol content of 0.8% Middle: Newer type of mirin-style seasoning with an alcohol content of 8.5% Right: Hon (real) mirin with an alcohol content of 14% (if I remember correctly) Two pots: Left: Soba dipping sauce. It's easy to make. Just mix dashi, mirin-style seasoning, and soy sauce at a ratio of 4:1:1. Bring the mixture to a boil. Let cool. If you choose to use real mirin, you must boil for some time to evaporate the alcohol. Today's supper: Sorry for all the mess. I was really busy. Simple but very satisfying meal. I had kogome with ponzu and mayo. My children liked them too. My daughter said, "Oishi sugiru!!" (super tasty). I also got this (touna, nappa, I don't know) from my nephew this morning.

I didn't notice it until you mentioned it. Sorry, no. The sign says it's new, and I don't go there often because I'm not a tourist. I think my son has a flu.

My son now has a high fever of 39.7 C. I think I must change the supper plan. Children are so unpredictable!

In 2003/04. Most days, we'd have a few lettuce leaves and some shredded carrots or just a tiny saucer of pickles or boiled spinach! This was in Gifu though so it may just be some regional thing. Hrhr with young people it's always okonomiyaki or Yoshinoya gyudon but dinner was mostly eaten at home . ← OK, I kind of understand what you are talking about. You were with wrong Japanese! Young people, they never think about nutrition, do they? I know that because I was once young!

Shokuiku is an all-embracing concept. It may includes slow food, chisan chisho (local production, local consumption), Japan's food pyramid, and what have you. I'm no expert on sake, especially those etiquettes associated with sake, but that ritual that you had to go through is for a festive occassion only. We usually don't drink sake that way. Women drink sake, naturally, especially because there are now sake that come in fashionable, cool bottles like the ones I showed earlier in my foodblog. Decades ago, sake was often considered for middle-aged men, as you can imagine from the drunken "dolls" in the Ponshu Kan.

How long ago? You mean that the people around you had more meat and less vegetables. Were you with young Japanese people who had only ramen and snacks from convenience stores? I really don't know what to answer...

That looks like the same Yukio Hattori who used to appear as the commentator on the original FujiTV Iron Chef show, right? That show had a huge cult following here in the United States--our Food Network used to rerun it frequently. Sadly for those of us who were fans of the original, Food Network quit running it in favor of their own US-produced version. ← Yes, the very same person. He was the mastermind of Iron Chef and is now the major proponent of shokuiku. Iron Chef was huge in Japan, too. I was thrilled.

My nephew came to play with my son this morning. Today's luch is zanpan seiri (leafover clearance)!! I had leftover curry with leftover, frozen white rice. My daughter had leftover takikomi gohan and leftover rainbow trout. My son had leftover, frozen white rice and natto. My nephew had leftover takikomi gohan. The three kids had newly-made pork sausage, too. We all had leftover cabbage-and-onion-and wakame miso soup. No photo.

Some other photos that I uploaded but have so far failed to post here for some reason or other Instant dashi One of the reasons why I am not a serious cook. I don't want to make real dashi from scratch! Suzuki Bokushi Memorial Museum Suzuki Bokushi is a writer who wrote Hokuetsu Seppu in the Edo period. You can read the English version of the book if you want. You can learn about him and a lot others from here. You can even watch the video from the link although the narration is in Japanese. Tools for making great coffee: But I really don't have the time to enjoy great coffee. Soup used to wash dishcloth: Ordorless, no dangerous additives. What do you guys use to wash their dishcloth? I-wrap bags: I love to use them! I like them because they are flimsy. They ensures thorough and uven coating of karaage (Japanese fried chicken) and others. Melamine resin sponge, available at any 100-yen shop: I love to use it to clean the counter top, the table, etc.