origamicrane

in case they can't deliver it foudn a recipe for it http://www.recipehound.com/Recipes/0922.html

Thanks Eunny that does sound like (masochistic) fun I must get some right away *sound of slamming door and running footsteps fading into the background* Marco the supermarket is Tottenham Court Road and is below Centre Point Sushi Bar the address is 20-21 St Giles Street and the number is 020 7379 3369. They are open from 12.00-10.00pm Mon-Sat. Not sure if they do mail order or online shopping give them a call i guess.

oh right yes the maki rolls are usually made by hand but the nigiri is usually machine made probably the only kaiten sushi that still makes them by hand will be kulu kulu. cream mitsu mame is really just japanese ice cream and jelly green tea ice cream and agar-agar jelly cubes with fruit. The coffee jelly is good too. Actually it not really that special but it did underline a very nice dinner i had at Abeno last week.

actually haven't been back to K10 in about half a year but isn't machine made sushi part and parcel of kaiten sushi? in fact had no idea that k10 had handmade sushi to begin with i must pay more attention to whats going on around me. hmm could explain why it was better then places like Yo! btw not strictly a sushi feature but you should try the okonomiyaki at Abeno oppostie Leicester Square tube station its really nice and the cream mitsu mame really good too , just get a table as the counter seats are really uncomfortable.

hi there a new korean super market has open in central london and i saw something that caught my eye. It was in the open fridge section next to the kimchi it was labelled seasoned baby crab and looked like some blue crab in brown kimchi seasoning. What i want to know is how do you eat this? is it ready to eat or do you have to cook it? is it nice? as i might get some next time i'm there? thanks

Chisou is very good but definitely in the higher price bracket. moshi moshi sushi was london original kaiten sushi bar i believe. used to go there lots when i worked in liverpool street the all glass restaurant is quite nice. but i don't think its the best kaiten sushi in town any more think K10, and kulu kulu are better last time i checked.

Just got back from CPSB and i quite like it. review brief version: reasonable prices, pretty good quality (actually probably the best quality in central london in that price range), comfortable place, waitresses friendly but very inexperienced, only one sushi chef so he's very slow during the dinner rush, its a good start but plenty of room for improvement. Review extended version: Ok this place feels to me like a typical far east sushi restaurant as in has quite a japanese feel to the place, as opposed to the minimalist stuff you usually get in london. The room is small but spacious ( does that make sense ) anyway it comfortable it looks like a 40 seater restaurant. On arriving tonight at 9pm the place was almost full. The 3 waitresses and 1 chef looked a little outnumbered. So we order our food and a minute later the waitress informs us that the large party in the corner had just made a massive sushi order and as such our order would be a little slow in arriving she asked us if this was ok, we replied in the affirmative. So about 15 minute later our starter arrives. We start with a £10 assorted sashimi set 2 slices of 5 different fish: salmon tuna, snapper, sea bass, snapper. Then we had 4 piece of eel, 2 piece of salmon, 2 piece of scallop, 2 piece tuna, 2 piece sweet prawn, 2 piece snapper and 1 california roll. Well after this we are actually reasonably satisfied but in the name of greed we order an unaju(eel on rice)£13 and a bento box £12.50. So the bill for this little lot and a beer and a tea was £73 inc service which to me is pretty reasonable for the quality we got. This place should do pretty well, as IMHO it has the best sushi out of all the mid ranged sushi restaurants in zone 1. Admittedly it doesn't compare with sushi hiro or cafe japan . But compared to Noto, ten ten tei or Sakura i think this place can hold its own. You can get better sushi in central london but not at that price range. They also get brownie points for having service included and do not have a tip section on the receipt. (afterall you don't tip in japan) The only grumble is the service is bordering on london underground yes they are slow but you can see that the waitress are very inexperienced, i think this place has only been open a month or so and there is only one sushi chef!! even sushi hiro has 3 behind the bar and they only have a 20 seater!!! So all in all CPSB is a good addition to london i'm sure/hope the service will improve with time and they have to get an extra chef in to help the old geezer behind the counter at the moment. So i think we would all agree its worth giving them a try and hopefully with the extra business they get, they will hire more and better experienced staff.

OI! NO!!! sushi hiro stays where it is or they have to answer to me!!!!

Hi Tarka no i'm wasn't chef in the restaurant that be my old man But I was the guage of what customers would be willing to except in my restaurant being British born and having British tastes my old man thought what i would eat would be acceptable to the average customer, it was true to a point. But I told him not to put any black stuff on the menu but would he listen? of course not!

Carlovski there is method behind the madness of inconsistent chinese restaurants. The reasoning is that the majority of customers walking into a chinese restaurant do want and like the pseudo chinese food as such there is always a lot of those dishes prepared for the evening customers. So if you are not chinese and leave it to the restaurant to choose for you (even if you specify you only want real chinese food!) they will mix in some of the authentic stuff and some of the pseudo stuff as the pseudo stuff is usually faster, cheaper and requires less skill to prepare and also its a safe bet that if you don't like the real stuff you will like the fake so even if you hate half the dishes you won't leave hungry. I give you an example, a few years ago my restaurant for chinese new year offered a real chinese new years meal as lots of customers had expressed interest in it. Well the menu had loads of stuff including a starter of shark fin soup, one of the mains was a shitake, pig trotter, dried oyster, hair fungus hot pot and the dessert was black sesame glutinous rice soup balls. Well 70% of the customers drank the soup but left the shark fins! most didn't even attempt to try the hotpot!! and most left the soup balls after they pierced it and saw the black sesame run out It was such a waste!!!! The next year we decided it would be less wasteful if we just put the standard set menu for chinese new year. Of course if you are chinese or go with a chinese speaker you will not encounter this problem as they wouldn't dare serve a sweet and sour chicken or a chop suey!

hhmmmm........ sushi hiro actually have any of you tried the sushi bar at the karaoke box on Frith street lately? http://www.streetsensation.co.uk/soho/fs_east.htm the one in the middle in between the chinese school and cafe emm they quite schizophrenic in there some times the sushi is amazing sometimes it complete crap

this should be chao tom not sure about the rest

this may sound boring but some of the best endings to a meal have been a good fruit platter. one of the most amazing desserts i have had was a fruit platter of peeled wedges of pomelo. sprinkled with lemon mint leaves and topped with strands of yellow and pink candy floss. This looked amazing and tasted sweet yet light and refreshing every single piece of lemon mint, pomelo and candy floss was finished within seconds. another was a mixed berries and fruit platter marinated in orange blossom water the orange blossom water really intensified the sweetness and flavour of the fruit each strawberry tasted like an explosion of juicy flavours. and another is a chocolate fondue just have loads of chopped pieces of fruit in a large platter, a cupful of 6in wooden bamboo skewers and a big bowl of melted chocolate on a hot plate all can be prepared before hand and left in a cooler bag until ready to serve. in this case it will be the presentation that will give the wow factor but arranging it is cheap on time in comparison to other desserts.

actually if you can't get agar agar use the vegetarian version of gelatine sometimes called vege-gel its the same stuff. The good thing about agar agar and vegegel is that they start to solidify even at room temperature. If you want more info on agar agar and recipes try the japanese forum as there several threads about it. Remeber something the wow factor is giving your guest something that they have never tried before. anyway one of my fastest and most sucessful desserts is molten centre chocolate souffle prep time is 7 minute baking time is 10 minutes. Admittedly i never made it for 30-50 covers in one go but this is such a simple recipe i can't imagine it being too much of a chore. try this recipe for 1-2 servings 1. whisk one medium egg to soft peaks 2. whisk in 2 tsp pf caster sugar to the egg 3. keep whisking until it just starts to hold its ribbon 4. Melt 50g of 70% cocao chocolate with 25g of unsalted butter and mix together. 5. Whisk the melted chocolate and butter mix into the beaten eggs 6. fold in 1 tsp of plain flour 7. Pour into two 6cm buttered and sugared ramekin or dariol moulds 8. bake for 10 minutes the most i made this for was 18 and i used two non stick muffin trays instead of individual ramekins. or you can invest in an ice cream machine nothing impresses like a rich freshly made ice cream.

I'm afraid there not much you can do about the inner skin as i think this is down to the type of chestnut you have. The chestnuts I have had in the far east simply crack open and don't have the clinging inner skin. The chestnut I have had in UK do have the clinging innner skin and submerging them in hot water seems like the only way to remove the inner skin. Personally i think the ones with clinging inner skins might not be ripe chestnut? alternatively maybe wear some latex gloves?

well usually I cut a small cross into the top of the chestnut before roasting this makes peeling them a whole lot easier.

well i think the majority of people will use it interchangeably ( is that a word? ) the difference might be down to the base ingredient but the usage, texture and taste will be hard for most people to differentiate.

fat cut chips and sugar hmmm.......

hehe I think you have just described me perfectly

cool thanks hiroyuki saves me from having a very interesting weekends dining off topic question: do you know if there are any animals that eat wasabi as part of their diet?? i keep imagining a rabbit or an otter like creature eating a stick of wasabi

torkris you know the mitsumame jelly how is it made? i came across a recipe for it online but too me it looks too simple jello: 1/2 stick agar-agar (kanten) / 6 tbsp sugar / 1 tsp lemon juice ifit is that simple might go out and buy a bag of kanten tomorrow

hi i just bought a stick of fresh wasabi hurrah I have only ever seen fresh wasabi root in london 3 times ever!!! twice was at a japanese food fair 5 years ago!!! and now in my much beloved japanese fish monger Atari-ya in Ealing hurrah!!! The fish monger who i think looks like Sonny Chiba told me it should keep for a week if i keep it wrapped in a piece of wet paper in the fridge, now the only thing is it was bloody expensive for just one stick but at the same time it seems like a lot to consume in such a short sapce of time. Is there anyway i can prolong its life??? I thought about freezing it but i think it will end up as a watery mess when i thaw it. Can i turn it into paste now and some how preserve it??? could i dry it and turn it into powder?? maybe make a jam or preserve it in alcohol? any help will be much appreciated otherwise i will be over dosing on wasabi this weekend well if you going to go , go with a smile

Hi guys I had a lovely cream mitsumame last night just right for the end of summer. The restaurants in my area don't do many japanese desserts and i want to know whats other japanese summer time desserts are popular? pictures and recipes would also be welcome

not sure if anyone cares but here my recipe for green tea ice cream this is enough for one large portion of ice cream and i think its really nice vary the powder and sugar to your preference but this one is not too sweet and quite strong on the green tea you can make wasabi ice cream just replace the green tea powder for wasabi powder. Or for sesame ice cream roast 1 tsp black and 1 tsp white sesame seed pound into powder using a pestle and mortar or in a food processor and replace that for the green tea powder. Green tea ice cream 10 min prep 10 min chill 100ml double cream 50 ml full fat milk 1 eggs at room temp 3 tsp caster sugar 1/2 tsp maccha green tea powder 1. mix 1/2 tsp green tea powder with 2 tsp caster sugar. 2. Heat 50 ml of milk, whisk the milk while sieving in the sugar and green tea powder. This is your green tea syrup 3. whisk egg to silky then add 2 tsp caster sugar and whisk till it begins to hold its ribbon. 4. whisk cream to peaks 5. pour egg into cream and whisk together. This is your ice cream base 6. slowly trickle in the green tea syrup into your ice cream base while whisking 7. pour into your ice cream machine and churn.

britcook nice one :) that reminds me of a quote from RED DWARF Lister just started eating a pot noodle and says "now i know why dogs lick their balls!!!!!"