Hiroyuki

Rarely. I make them ocassionally at home, and we seldom eat at fast food places so I don't get them there. Hubby however prefers fries to anything else, and will often ask for them in a restaurant instead of a baked potato. ← Thank you and all others who have responded. I can sense an unspoken majority who can eat them n times a week... Fries plus mayo somehow grosses me out, I would go for any dipping sauce that rinses off some of the fat on fries.

Did you watch it? I did! Sakai won with a score of 7 to 1. Sakai's demi-glass sauce looked delicious, and his choice ingredient was gorgeous - chou super jumbo mushroom! http://www.rakuten.co.jp/motoseika/604998/689707/609815/ 14 to 18 cm in diameter and 280 to 330 g in weight! Wow! ← I watched it. The chou super mushroom segment was amazing. "'is this the chou super jumbo mushroom?' , 'no THIS is the chou super jumbo mushroom'" Also the color of the losing chef's egg yolks was amazing. Such a dark orange. Hiroyuki did you catch the name of those eggs? I didn't. ← Sorry, I missed that part. Maybe Kefir eggs. Just a hunch. By the way, this show ends this week (Sep. 14) with oyako don vs. katsu don.

This thread is for informational purposes only. You can of course make a reply if you want to. The recent thread on fish restaurants has got me thinking about class A, B, C, ... gourmets. In Japan, people like to talk about "class A gourmet restaurants", "class B gourmet food", and so on. There are no clear definitions of class A, B, or C gourmet. I would say that a gourment A restaurant is a restaurant where you expect to pay around 5,000 yen or higher, gourmet B restaurant around 2,000 yen or less, and gourmet C restaurant... I don't know A class C gourmet food may be some kind of instant noodles, some strange food that someone somewhere likes, etc., etc. Class n gourmet is n kyuu gourment (n級グルメ) in Japanese. It may go a long way if you know these phrases.

Just a sprinkle of salt. I'm curious, could anyone tell me how often they eat fries? Just give a general idea..., anyone?

I found these: Tsukiji Ichigu located at Azabu Juban Tsukiji Nakashima located at Akasaka Both of them are directly managed by Nakajima Suisan, a seafood distribution company located at Tsukiji. They both look like good restaurants. I feel guilty for posting about restaurants I've never been to, so no more posts from me.

Yoshinoya has decided to do the same thing on September 18, but this time, one million bowls at 1,000 shops, and the price is slightly higher, around 300 yen kouhan, which means 350-400 yen? ← The price has been set: 380 yen. They plan to continue to serve gyudon after September 18, but at limited shops and during limited dates and times.

Did you watch it? I did! Sakai won with a score of 7 to 1. Sakai's demi-glass sauce looked delicious, and his choice ingredient was gorgeous - chou super jumbo mushroom! http://www.rakuten.co.jp/motoseika/604998/689707/609815/ 14 to 18 cm in diameter and 280 to 330 g in weight! Wow!

I guess so. The cheapest models are around 1,000 yen, and you can get a decent one for 2,000 to 3,000 yen. I wouldn't say "most", but I think the percentage of households that have a barbeque grill is much higher here in my rural city. I lived in Shibuya ward, so I know what you are talking about. But, when I was little (around 4 or 5 years old), some neighbors had a shichirin, which they used outdoors to grill fish like sanma. I think we had one, too, but I really don't remember much about it.

I found one izakaya that may match your criteria: Tokiwa Shokudo in Machiya, Arakawa ward ときわ食堂 http://kuro-buta.spaces.live.com/Blog/cns&...7!999.entry Again, sorry, I've never been there.

Just take a look at the photos I posted here, which I provided in my first post on this thread. The ones shown in the photos, which use charcoal, are quite popular, I often see these and similar types sold at "home centers", but I don't know how to call them even in Japanese (probably "barbeque grills").

Thanks for the link. What amazes me is that she isn't Japanese (Vietnamese) and yet makes cute bento.

For those who want to follow the 3:1:2 law, here is an innovative bento box.

I posted some photos here years ago. While many Japanese enjoy a barbeque, I find it quite boring. Two or three types of meat, vegetables such as kabocha, onions, green pepers, and eggplants, sausages, and what have you. And they are all overdone by the time you eat them. I don't do a barbeque myself (don't have necessary equipment). If I ever do a barbeque, I will make pizza, yakisoba, yaki udon, smoked cheese, etc., etc. and I will drink a lot of beer!

Just for clarification, "the newer the better" only applies to short-grain Japonica rices.

There is no easy solution to your problem, but I think that if you change your mind and apply some "miseru shuunou" (見せる収納) techniques, your kitchen will look more attractive and efficient. Just browse through books and magazines like this, and you will get a lot of ideas, .... no??

It was also explained to me by a Chinese friend that the Chinese traditionally prefer not to drink ice cold drinks with hot meals, as it affects the Chi. That's why they drink hot tea, although this practice is changing. I frequently see Chinese families at Dim Sum having Cokes and Ginger Ales along with their hot tea. ← But isn't it the opposite in Japan? Hot sake with cold courses and iced sake with hot? Is Japan a nation suffering from indigestion? ← Yep, we are more like Americans than European in that regard. Besides, filling the glass with ice is a tricky way to "water down" a skimpy amount of juice.

1. Have it replaced with a new one with a counter space height of 85 to 90 cm depending on your height. Obviously the costliest solution. 2. Go and buy a new one at one of those "home centers" and have your husband and sons replace the old. 3. Just raise the height of the countertop by appropriate means. I can't think of any other solution! As for the garbage, what do you use now?? A simple solution seems to me that you put garbage in a small plastic bag and transfer it to an outdoor trash box, if you have enought outdoor space, that is.

If you want to see Hiroyuki Sakai in action, here is a good chance. http://www.ytv.co.jp/docchi/dotch_set.html In the next episode (Sep. 7) of Dotch no Ryori Show, he makes an appearance with hashed rice (?). The opponent is Tsutomu Ochiai, who makes omu rice.

Yoshinoya has decided to do the same thing on September 18, but this time, one million bowls at 1,000 shops, and the price is slightly higher, around 300 yen kouhan, which means 350-400 yen?

Can you think of spending 70,000 to 90,000 yen for a single rice cooker? Mitsubishi recently released the most expensive rice cooker ever: http://www.mitsubishielectric.co.jp/home/s...tokuchou_b.html The inner pot is made of carbon material. It may be enticing to some, but not to me. I'm quite satisfied with my 17,000-yen IH (= induction heating) rice cooker.

I'm more attracted to an old, well-established one like Ooedo, which started operation in 1800. It is located in Nihonbashi, Tokyo. Caution: I just introduced it to you; I've never been to that restaurant.

That's a good idea. Conbini (convenience store) style of onigiri!

I checked other webpages concerning this restraunt, and I found there are certain risks involved. For example, they do not accept reservations, there is a line of people depending on the day and time, they make you wait for 30 to 90 minutes after they take orders, they close as soon as their unagi are sold out for that day, etc. http://www.tocera-sky.co.jp/dt_obana.htm http://tokyo.gourmet.livedoor.com/restaurant/info/51.html But the restaurant is attractive. It is said to be No. 1 in Kanto (Eastern part of Japan), and they serve tennen mono (natural ones, not cultured)!

I can't recall that particular episode, but the process you described is hone-kiri (bone cutting). This process is usually done to the fish called hamo, which has numerous small bones in its flesh. At least 15 cuts (and up to 26 cut!) are made in every 1 sun (about 3 cm) width. There is a special knife used for this purpose, called hamokiri: http://www.rakuten.co.jp/houcho/606650/605796/ Don't expect all Japanese-cuisine chefs can do this type of cutting because it requires a lot of training. Hamo is basically eaten in Kansai (western part of Japan), especially in Kyoto. Forgot to include this link: http://www.fujimuraya.com/shopping/fish/hamo/hamo.html Sorry, Japanese only. This page explains how to prepare hamo, including hone-kiri (骨切り in Japanese).

My daughter's birthday is in September, and we made her birthday cake today (Sunday). We used canned cherries and strawberry-and-milk-flavored "Kinoko no Yama" as toppings. Strawberries aren't available in September . As usual, my two children did almost all the decoration. They really enjoyed making it, and the result is satisfying,... and delicious! (and cheaper too. )