Akiko
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Posts posted by Akiko
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Ellen, I'm in awe. By the pictures, by your bravery, and how well you handle situations.
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excellent!
This was such a fun thread.
I'm going to have to reap the fruits of your labor and try and make roasted potatoes as good as yours!
Thanks Sam
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FOODZEALOT!!! Have you tried any of the fruit yet? Is it really suitably Yuzu-like? I always wondered if you could grow Yuzu indoors (although in LA you would be able to do it outdoors) and if it would taste the same as the ones in Japan.
very exciting find of yours!
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Helen,
What is chijimi and what is jon?
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Does anyone really order the "Oden" from convenience stores
As a single woman living in Japan (although it was 7 years ago) I lived on the oden from 7 eleven. It was a favorite meal in the right season.
I could actually go for some of that right now!
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Last week I picked up a great new nabe cookbook.
It is called 自分でつくる本格鍋料理 （jibunde tsukuru honkaku nabe ryouri-- Genuine nabe dishes you can make by yourself):
http://www.seibidoshuppan.co.jp/cgi-bin/se...php?bookcd=2449
The recipes are all from famous restaurants but written for the home cook, it is broken down into 3 parts, famous nabes from famous restaurants including dishes like shishinabe (wild boar) and sakura nabe (horse meat). Part 2 are the everyday nabes like tori tsukune (chicken meatballs), oden, yosenbe, etc. The last part are regional specialities like houtou, ishikarinabe, kiritanponabe, etc.
It is beautifully illustrated with step by step pictures, info on the restaurant/chef and even ideas for the leftovers!
I plan to work my way through the book, maybe except the one recipe that calls for 400g (1lb) of toro maguro.....
Thank you! I've been looking for a good nabe cookbook and this sounds like exactly the kind of thing I want! I'm definitely going to put this on my list of things to get when I visit in the spring.
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Torakris,
Is there actually a benefit to cooking things this way? Does it impart a particular flavor?
Have you ever heard the story of Stone Soup?
I love sumiyaki because of the flavor it imparts as well as Hobayaki but ishiyaki is something that has never appealed to me. Other than the presentation is beautiful, it seems like a lot of work for a home cook (unless you are going to do this for a dinner party).
Dolsot bibimbap being the exception, simply because I love koge-rice (burned rice which becomes crunchy - yum!).
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Loss of Global Knives is a sad thing indeed.
I'd second Magnolia's rec of Pages on Shaftesbury.
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Helenas,
They sell Gourmet Traveller here in the UK and when I see a new issue I definitely pick it up. It is a great magazine. I can only compare it to Australian Vogue (I haven't ever seen the others) and I definitely think its better. There is nothing else on the market that I've seen that is quite like it.
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Curlywurlyfi,
Are you looking for the Japanese ones? Or just buckwheat noodles? Or the Korean ones?
For the Japanese soba ones (most of these are actually not 100% buckwheat, but a mix of buckwheat and wheat) you can go to Japan Centre on Picadilly or Arigato 48 Brewer Street.
For buckwheat noodles, most organic or health food shops carry them as an alternative to wheat noodles.
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I love Satsuma Imo. I simply put them in the oven for an hour to an hour and a half. Roasting it for a long time carmalizes the edges so beautifully.
yummy.
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Muffin,
What is the Gourmet Museum in Osaka?
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sweet potato starch noodles (dang myun
Actually, my packet of buckwheat and potato starch noodles says dangmyun on it.... does dangmyun cover off a larger group of noodles?
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That is a very unusual 8 year old who has neoguri for the first time and loves it. Unless your 8 year old (at the time) had an especial liking for very spicy food.
Neoguri is spicy. Although, I did love it as an 8 year old. I also grew up eating kimchi.
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I was in the Korean grocery store yesterday, examining all the noodles on the shelves. I was happy to find many noodles (I've found out recently that I'm allergic to wheat and have been looking for tasty substitutes) make of buckwheat and potato starch. Are these what Jap Chae is made out of? If not, what do you use these for?
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Being able to grow burdock root here in the UK would come in handy. They sell it for (I kid you not) £7-9 (close to 14 dollars!) for two less than 10 inch sticks!
No way, I'm making Kimpira Gobo at that price.
My mother grows shiso in Chicago, Illinois as well as japanese cucumbers and nira in her garden. Both grow like weeds, with very little maintenance. But I have no idea what it was like when she started it up. I'll ask her, although those things have been growing now for over 30 years now!
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jogoode, did you have sushi breakfast afterwards?
I went several times when I used to live outside of Tokyo and there was one sushi place in particular that we'd find after the market. It was amazing.... and now I can't remember what it was called and have no idea how I'm going to find it again when I go in March...
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Thanks Torakris and mjs.
My husband and I began dating each other in Japan and I have very fond memories of going to Hakone with him and some other friends. I've wondered about retracing our steps there but trying to decide whether we will do that or see more of Japan that we haven't seen yet is a hard decision!
mjs, I'm going to have to google noto peninsula and wajima. I don't know anything about either place!
I'll let you know what I find.
Thanks again,
Akiko
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Would Kurozato/Kokuto be a different type of sugar all together or one of the above?
I grew up being forced to eat those kurozato candies and I wasn't ever a fan of the molassessy (for lack of a better way to describe it) taste. My mother always made her andagi (Okinawan donut holes) with kurozato, but I much prefer them made with regular caster sugar.
Here in London I cook with light and dark muscovado as well as have demerera for my coffee and I don't think these things taste anything like Kurozato.
That said, the candy above with the ginger and kurozato is the first time I've ever been tempted by a kurozato candy. The combination sounds great
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It looks like my family is going to meet in Okinawa next spring. All of us live in different places around the world now but most of my Aunts and Uncles still live in or around Naha. So we are regathering to all be together. I'm so excited.
I'm just as excited about being back in Japan for the first time in 7 years...
I'll probably spend a good amount of time in Tokyo visiting friends.. and then spend the next 7 days making my way down to Osaka where I'll catch a flight to Okinawa. But where to go in those 7 days? My husband and I have both lived in Japan before so we've done the sightseeing in Kamakura and Kyoto... although, I'd like to go back to Kyoto on this trip to do more food related activities (the market, some special restaurants, etc). But what else should I look into?
I've been to Hida Takayama before but my husband hasn't, and since I love onsen, I'm thinking of scheduling that into the trip too.
Does anyone have special places between Tokyo and Osaka they'd like to share?
Most Appreciated
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Yes! That is it!
Yum! I didn't think they had that many stores, I wonder if due to the popularity, they opened many more stores in the last 7 years (gosh, it doesn't seem like I left Japan that long ago). If there is one near where you live, I suggest you go!
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Oh, melonpan, just describing it to you is going to bring tears to my eyes.
If you are ever in Koshigaya you must go find it. It's been so long, I'm not sure I would know how to get there any longer... I think the closest stop is Minami Koshigaya station. It's a tiny shack of a place, hidden from the main road but at certain times of the day you will see people lining up out the door to pick up packages of it to eat at home. I think the only other place for white gyoza is the place you found a description for on the web.
The skin is the main part... I think there must be mochiko in it but its not thin skinned. Instead it is thick, munchy, crisp, and oh so wonderfully chewy. But the filling is wonderful also, pork, garlic, and I can't remember if there were chives. And of course their dipping sauce just went so perfectly with it (soy and vinegar). Oh, and these are probably double the size of a normal gyoza.
It's a nothing of a place, most people pick up to take home but you can eat there. There is a window into a room full of women just folding up the gyoza all day.
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Palladion, I used to live in Koshigaya. Have you been there to try the white gyoza?
I still have dreams about it.
And I must admit a fondness for the Cafe Du Monde in Souka, beignets and their lovely chicory coffee.
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My husband is a huge snob when it comes to coffee and tea (he's british so he thinks he's a born expert when it comes to that kind of tea
). I have to admit, he makes excellent coffee and tea with milk... I don't know how he does it, I use the same ingredients, it never tastes as good when I make it.He does, absolutely love can coffee. He craves the coffee boss from Japan as well as gogocha! Kirin's gogocha milk, regular, and lemon are all very good.
I actually miss the entire canned, plastic bottle drink market from Japan. I loved the just slightly flavoured waters - vitamin water, and the acerola drinks, as well as the hundreds of teas.
It's too bad those things are so heavy or I would bring back boxes of the stuff!
shun no mono-- fuyu
in Japan: Cooking & Baking
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Hiroyuki, Why do you buy Kabocha before the winter solstice?
And wait a minute. Isn't winter solstice the day that is the shortest in the year? Isn't that actually the 22nd this year?
If I'm right, you can buy some Kabocha today! But not before you explain why!