Hiroyuki

Looks like tororo (grated yamaimo -- mountain yam) to me. Slimy textured, right? ← A dish like this is usually called "maguro no yama kake". maguro = tuna yama = yama imo (mountain potato or yam) It has nothing to do with chirashi.

I'm not sure what you mean by baby cuttlefish, but if they are firefly squids (hotaru ika in Japanese) or something like them, you can find more than one hundred recipes here and here. The only problem is that all the recipes are in Japanese... I would simply boil them for some time, put them in cold water, and remove eyeballs, and eat them with soy sauce and wasabi, just like sashimi. Firefly squid tempura also sounds good.

There is surprisingly little information about the product you mentioned. This is virtually the only website that shows it. It's available in three flavors, miso, tamari, and shiso katsuo. I look for it the next time I go shopping.

I'm not sure, probably a couple of months or longer. When I googled "唐辛子の味噌漬け" (pepper miso zuke), I got some Korean versions like this, so why not visit a Korean food store nearby? I also got some recipes like this and this (sorry, both in Japanese only).

I got it! You are talking about this. The product name is Nanban Zuke, and it's green chili peppers pickled in miso (miso zuke). Your post is confusing because nanbanzuke means something different: deep-fried food soaked in a vinegar-based sauce.

The other day, I posted about the karaage I had made in the Cook-Off thread on fried chicken: Do you guys still use double frying? I'm thinking about posting a recipe on RecipeGullet, and any comments on the recipe above will be greatly appreciated.

In Japan, a barbeque flavor is usually a mixture of meat and vegetable flavors, and is not sweet or hot.

Sorry, no shrimp tempura today. I went to another supermarket today, and found these big pieces of lotus root tempura sold for 50 yen per piece: Each measures almost 15 cm (6 inches) long and 1 cm (0.4 inch) thick. I cut each in half and served with hot udon noodles. Yum!

First of all, not all tsukemono are fermented, as described here: Tsukemono such as asa zuke, senmai zuke, and matsumae zuke are not fermented. Secondly, I'd say that tsukemono have evolved just like sushi evolved from fermented food in the Edo period. Almost all types of sushi that we speak of today are simply vinegard rice plus other ingredients, right? Speaking of real pickles, don't Kuromon-ya and Akamon-ya in your neighborhood sell real ones??

The best way to reconstitute dried shiitake mushrooms is to soak them in cold water and put them in the fridge for up to 24 hours. This allows the enzyme on the outside of the mushrooms to act on ribonucleic acid to produce a "umami" component called guanylic acid. I don't know whether this applies to porcini, though.

I just don't know what to answer... Pickle, vinegar, part of every meal? What do you mean?

You brought up an interesting topic, prasantrin. I googled "okome allery" in Japanese, and found that the cases of rice allergy are increasing in number even in Japan.　It seems that rice allergy is caused by allergenic proteins such as globulin, although rice breeding and the use of agriculture chemicals may also be culprits. This is a product called A-cut gohan, which is precooked rice from which 95% of allergenic proteins have been removed.

I watched the show, too, and found it interesting and fun, as usual. I did some googling, but failed to find any relevant information about future comebacks. At this point, I can only say that it was just a one-time, new year special. You can at least leave a message here. I browsed through this bulletin board and found some messages in English and Chinese. For those of you who missed the show, the Sekiguchi kitchen made three Japanese dishes, buri (yellowtail) teriyaki, niku-jaga (meat and potato stew), and butaniku no shouga yaki (pork fried with ginger juice), while the Miyaki kitchen made three Chinese dishes, Ise(!) lobster chili sauce, gyoza, and mopo tofu. Sekiguchi won. Link to the new year special

I was just posting links... From this webpage, besides ponjiri, chicken butt is called in various ways, : Bonjiri, bonbochi, sankaku, gonbo, tail (in English) You can see some photos here. I've never had it!

Have you decided where to get your rice? I found two stores that sell Thai rice: Murachin This store also sells jasmine rice! It's been on my to-do list for years! (But 750 yen per kg?! . Isn't that expensive?) Nozawaya Both stores are located in Center Biru (Building).

I made chicken kara-age for supper tonight. 500 g chicken breast Marinade liquid: Equal amounts (3 tbsp) of soy sauce, mirin, and sake Dried garlic slices Grated ginger Coating: Equal amounts of weak (cake) flour (hakurikiko in Japanese) and potato starch What's special about this kara-age is that I tried the double frying technique for the first time. Its effect (crispy on the outside and juicy on the inside) was not very apparent, though, probably because the chicken was cut into small sizes. I put the marinade liquid in a frying pan and boiled it for some time to turn it into a dipping sauce. I also used the yuzu koshou (tube in the photo).

That really depends on the type of shiitake you were given. Was it donko (caps closed), koshin (caps open), or presliced (cheapest)? ←

That really depends on the type of shiitake you were given. Was it donko (caps closed), koshin (caps open), or presliced (cheapest)?

I think the Cooking Forum is the right place to post your question if you want ideas other than just grilling it rare or medium rare. Marbled beef is like fatty tuna (toro), and you don't want to spoil it with excess cooking or seasoning, right?

Aka jiso (red perilla leaf) furikake 1. Sprinkle it on rice. 2. Mix it into rice to make onigiri (rice balls).

This is where you can mill your brown rice for 100 yen per 10 kg. I was given 30 kg of Koshihikari rice from my wife's brother last year, and I milled it today.

My family are not big consumers of frozen foods. We used to buy renkon no hasami age (minced pork sandwiched by two lotus root slices and deep-fried) and korokke when our kids were smaller. Now we rarely buy frozen foods, except corn and mixed vegetables (peas, dices carrot, and corn mixed together). They are much less tasty or appetizing than homemade, and sozai available from any supermarket are much better.

Thanks, post some photos here! I'd like to see them.

I don't know if this is the right place to post, but I just wanted to tell you all that Momofuku Ando, the inventor of instant ramen, died of acute myocardial infarction on January 5, 2007 at the age of 96.

Thank you for introducing your wonderful world to us. One question: Do you mean that you actually slurp them up like local people do?