Hiroyuki

Don't stop eating it, SheenaGreena! You won't get a cancer from it unless you have a truckload of it at once. Besides, almost all of the carcinogen contained in bracken, Ptaquiloside, will be decomposed in the aku-nuki (harshness removal) process. from here ← Hmmmm...ok, but then what accounts for the higher incidence of stomach cancer amongst populations that eat fern bracken? ← OK, OK, but the exact causes of stomach cancer have not been identified. Doctors say the causes include salty foods, partially scorched foods (such as grilled fish), too hot (i.e. high-temperature) foods, overeating, eating fast, alcohol, and cigarettes.

g-chef.com website, a nice site if you have a good command of Japanese, and especially if you want to try the recipes of some of the Iron Chefs.

Don't stop eating it, SheenaGreena! You won't get a cancer from it unless you have a truckload of it at once. Besides, almost all of the carcinogen contained in bracken, Ptaquiloside, will be decomposed in the aku-nuki (harshness removal) process. from here

That's not necessarily true. I find it hard to explain their difference in brief. Maybe some other time... ← This was the way I also differentiated between the two words, I am also looking froward to your explanation. Damn you guys post a lot! I spent the past two weeks out with a case of pneumonia and I am really trying to catch up on the posts here... ← Oh , odaijini (take care of yourself) . *** I talked to my kids (10 and 7), and I have come to this conclusion: Intensity. The size of the object rotating, spinning, turning, etc. really doesn't matter. I had a feeling that we could never say things like "guruguru kawaru" instead of "kurukuru kawaru" (to change greatly), but I have found that some people write "guruguru kawaru" probably because they think that the intensity of changes require the use of guruguru rather than kurukuru.

There is another theory: Tamago in the biological sense: 卵 Tamago as food: 玉子 I hated the 玉子 spelling because I thought it was an ateji (phonetic equivalent). Maybe I was wrong. I think I better spell it たまご to avoid all this silly confusion.

I have no clue. I was cleaning out my fridge today and found some in the back. I adore the way shiritaki gets in sukiyaki. Is there anything that I can do with the blocks that changes it to sukiyaki like shirataki? ← Hm.........No. Follow Jason's suggestions or if you can cut them as thin as tsuki konnyaku, you can mix them with udon to make the dish like this.

30 to 90 days. If stored properly, however, they will last half a year or longer. Once you open the pack, use it up soon. Wha are you going to do with yours?

Small yellow kids?? I have no idea. Could you be more specific? Tamago can be used figuratively to mean someone in embryo or in the making. Thus, Kin no tamago (golden egg): Someone young who is expected to become a good employee of a company. Sensei no tamago (teacher egg): Someone who is studying to become a teacher.

Very simple chikuwa dish: Chikuwa with cheese in their holes. One of my daughter's favorites.

A neighbor gave us eight shougoin 聖護院 daikon or so the other day, with their leaves intact. My wife simmered some with canned mackerel (left), and I boiled the rest for a few minutes, drained, and salted them. The salted daikon leaves go very well with natto.

Stamina!! We have a stamina ryouri thread somewhere in the Japan Forum, started by me. Japanese stamina dishes are not necessarily kotteri or mattari. Any dish containging garlic, suppon, eels, etc. can be considered a stamina dish, don't you think?

That's not necessarily true. I find it hard to explain their difference in brief. Maybe some other time...

I got it! You are talking about something like this? They are called iso peanuts because the shell contains nori. Iso is 磯, meaning beach, shore, or seashore. The word iso or iso fuumi (磯風味), which means iso-flavored, is often used to mean that the product is flavored with some kind of seafood, especially seaweed such as aonori, nori, kombu, or wakame. Thus, "chikuwa no iso-age" is usually chikuwa (a type of fish paste) deep-fried with batter containing aonori, and iso salad may mean salad containing various types of seaweed.

Kaitenzushi is the most common term in Japan, followed by kurukuruzushi. Guruguruzushi is the least common. In fact, I had never heard of it until John mentioned it.

Kohada: Winter, but Shinkou (young, smaller kohada): Summer Uni: Summer. Note, however, that its best season varies depending on the region and species. I have a feeling that all of your questions are pointless unless you come over to Japan to taste them. I don't know where you live, though.

The Japanese tend to turn everything assari and sappari (similar to assari but refreshing as well), even French dishes, as exemplified by this site. The title says: Sick and tired of kotteri (opposite of assari) and tappuri (fullness) Yearning for sappari French

You are right. Kuro (or hon) maguro ootoro is served at high-end sushi restraurants. Bachi is short for mebachi, which roughly means bigeye. Mebachi maguro is called bigeye tuna. Kuro (=black) or hon (real, authentic) maguro is the king of maguro! It's the biggest, tastiest, and the most expensive of all tuna species. Kuro (or hon) maguro is called bluefin tuna in English. Minami maguro (Southern bluefin tuna) is the second largest, and the second best. Mebachi magro (bigeye tuna) is the third. Kihada maguro (yellowfin tuna) and bincho or binnaga maguro (Albacore) are the cheapest. Kihada does not have toro, and bincho is often processed into cans. Recommendations for this winter? But where do you live? Tara is best in winter. It's spelled 鱈 in Kanji, which is fish + snow! Other recommendations include: Buri (yellowtail) Fugu Ankou (angler fish)

Of course, it's not kinky. It's 金鶏, meaning golden fowl! You know Wako in Ginza? It's not wacko. It's 和光, wa = sum, harmony, ko = light!

Me too. That sake-based umeshu is not as sweet as Choya, but I still need to dilute it with ice. So does my wife.

Japanese curry is a "what-shall-I-do?-I-just-can't-think-of-anything-to-make-for-supper" dish. For my family, this occurs at least once a month.

Do you know this sake: Funaguchi Kikusui Ichiban Shibori of Kikusui Shuzo Luckily, there is an English version of their website. This sake is "nama genshu" (pure, raw sake), with an alcohol content of 19%. That is, it's not heat-sterilized or watered down. It's Japan's first pure sake in an aluminum can, released in 1972.

White liquor comes in an aseptic container!? How funny! Only juices and milk come in that sort of container in the US. ← That's relatively a new trend. Some cheap sake also come in paper cartons. They are light and easy to carry, and they fit in small refrigerators in Japan. A 1.8-liter glass bottle like the one I showed upthread won't fit in my fridge.

I have checked more than ten related webpages, and I think that there are two factors: 1. Ripeness of the ume 2. Amount of sugar 1. According to this webpage, ripe ones should be used to keep them round rather than making them wrinkled up. It even suggests freezing ripe ones. 2. According to this webpage, this guy(?) uses only 400 to 500 g of rock sugar with 1 kg of ume and 1.8 liters of shochu. It says that using 1 kg of rock sugar will make the ume wrinkled up.

Oriental curry (in powder form) is another curry roux product that makes me nostalgic.

Actually, I have a question for you. Can you clear up the question of rice grades and what is meant by "4th grade" koshihikari rice? Also, if you could provide a link in Japanese, that would be great. I didn't find any information in English on the -kyu grading system for Japanese rice. ← Hm.............. That's strange........ You can find such websites simply by gooling 米 等級. The first one that came up was this. We have only three grades 1 to 3... So, what did he mean by 4th grade???