Phish

Would Kurozato/Kokuto be a different type of sugar all together or one of the above? Some ideas of using Kurozato is probably to use it like <A HREF="http://www.asiafood.org/glossary_2.cfm?wordid=2825">"Gula Melaka". </A>... There are some interesting facts <A HREF="http://www.stefmike.org/mt-archives/000997.html">here</A> along with a picture. Here is another <A HREF="http://umami.typepad.com/umami/snacks">foodblog</A> i found with some ideas. Here is a recipe for <A HREF="http://www.asiafood.org/recipe_list_link.cfm?recipeid=497">Sago Pudding</A> <A HREF="http://www.kuali.com/recipes/morerecipe.asp?ino=1&ing=Gula+Melaka">Here</A> are some other recipes from www.kuali.com that you could play around with. or you could always get inspired by the <A HREF="http://forums.egullet.org/index.php?showtopic=44433&pid=730195&st=60entry730195 ">kuih/ kueh</A>thread from e-gullet. Hope it was of some help!

I want to firstly appologize to Kristin for hijacking her food blog asking about Kurozato... I feel really bad... I decided to do it here so that i won't side track the blog again. I also want to thank melonpan for the extensive research you did and for all the resourceful links!! Very helpful indeed... i'll go look for them again when i go shopping... im sure i saw the Morinaga ones.. Hiroyuki, thanks for your input on the kokutou and kurozato... but unfortunately, i can't read Japanese..

OK.. I can't wait any longer... I Need to know about this stuff!! Here's a link i found... im not sure if it's right.. http://www.nest-wgt.com/guide/kurozato/kz.htm Is this anything like Molasses?? I've been looking high and low for those caramels in the local japanese groceries but i couldn't find them...

Helen, some of the vegetables i like to use in curry are okra, sweet potato and most ground vegetable... they hold their shape well and absorbs the flavour nicely! I hope you get well soon... you wouldn't want to be a sick mother on sports day!! Pardon my idiocy, but what's with the point system??

They are actually dry, not soaked in any liquid... but the ume is moist with a hint of roasted(?) taste... here's a picture. I've actually found another way to eat it It's a little disgusting, but it tastes quite unique!! I coat it with a little bit of butter and roll in sugar until it's all thickly sugar coated, and just eat it!

Ok... i tried the "yaki- ume"... and my eyes just squinted and the hinge of my jaw made a double- lock which stung and i had to bite my cheeks to reverse the effect.... im sure you get the picture... I don't mind sending some over to you Kristin if you would like to try them... I'll probably be creative and use the rest of the packet on some ochazuke or shreaded as an additive with pork shogayaki...

I had this for lunch today... it's one of my favorite rice dish... it's just called Salmon Don here... wondering what the proper name is? There's raw salmon (of course!), tobiko (my favorite sushi topping), sliced cucumber, avocado (hidden under the salmon), pickled ginger, big dallop of wasabi and these magnificent tuna (?) floss.... .:. forgot to add that there are also bits of nori... Im not a big fan of tuna... but the ones here are just so addictive... it's marinated and are semi dried and finely shreaded... much like the chinese pork floss except these are a little more moist. I was wondering if this is an actual japanese food?? And if anyone knows the recipe to this?? Thanks in advace!! Im looking at you Kris...

I bought this today... But im not gutsy enough to try it yet... Any views on this?

It's coming along great Kris... Im having a blast looking at all the photo's!! Btw, silly question....did you buy the Tendon? or did you make it?

Thanks Kristin!! I'll be looking forward to your kurozato thread!

I bought some Koya- dofu today and made simmered sukiyaki beef with it, along with carrots, enoki, chinese cabage and vermicelli... i was just wondering if there were any other uses or any other recipes that you might have? I really enjoyed the texture and tonight was the first time i cooked and tried it.... :grin: Btw, congratulation on the wonderful and extensive research you did! It was very helpful and inspiring!

torakris, Im so excited that you've started another fodblog!! Been waiting AGES for the next one!! I can't wait to see what else you'll whip up with all your brilliant meal ideas! Love all the photo's by the way! Makes me feel as if i was right there... Can you tell me more about this? a photo perhaps? Hope it's not too much trouble! Black bean tea?? wow... this IS rare...

Are they more of a tradition home food or can you get these in restaurants as well?

hmm... close, but the rice is still in it's distinc shape and there is alot more ingredients in it.... i guess it depends on who or how they are prepared... o.O

I have to agree... BreadTalk is pretty amazing. They've even started popping up in Australia as BreadTop. They are "supposed" to be a Japanese bakery. They are very creative with their breads. There are Yam buns, chocolate chip buns, pork floss buns, cheese buns etc... OMG!! Just by looking at the picture, im already drolling!! Now i know how they make that 'M' shape on the bread I've always refered it to Mickey Mouse bread because it reminded me of the ears...

I like the congee type of gohan.. not sure what it's called, but they serve it with a burner and it's quite watery...

Would you by any chance know any websites that will actually ship these snack internationally... like say... Australia for example... *.*

Anyone has a picture of this?? It sounds interesting!

Banger and Mash are delish!! I have it quite often when im too lazy to cook something from scratch. But im more educated to know what to choose next time im at a supermarket. Thanks!

It's those colourful sprinkles that you sprinkle on top of your ice cream. Here's a link to a picture: http://www.hatziyiannakis.com/sprinkles.html

I don't think any of these are wierd at all... i eat bizarre things all the time... that's probably because there is no one looking all the time I eat powdered milk (Nestle) right out of the can when im watching t.v. It has a nice dry crumbly texture that melts in your mouth. I also make buttered white toast with 1cm thick of peanut butter and sprinkle generous amount of pork floss which you get in chinese supermarkets. It's gross, but to me, it's a little piece of heaven. I also make buttered white bread sprinkled with hundreds and thousands (this is not extrodinary because Australian kids eat this all the time, it's called fairy bread) I do it all the time... i buy the single pack butters, take it out of the package and roll it over sugar and eat. Sometimes i just eat it as it is with the salted type. My favorite are the whiped butter, i can go through a dozen tablespoon, no problemo! When i have some leftover roasted chicken, i shread them into tiny pieces and mix it into vanilla or mango flavoured yogurt and stir in some peanut butter and chopped strawberries. It's like yogurt with a meaty texture! I very often make peanut butter sushi without the rice, by using wrapping peanut butter in Korean chilli oil infused roasted seaweed. I could go on and on... but these are what i eat very often Does this make me a weirdo? EDITed to say, i just made some microwaved cheese and marshmellow sprinkled with hundred and thousands as a dip for nacho chips... absolutely devine.

You'll be surprised!! Many restaurants in Australia don't add pork craclings.

Thanks a bunch! I think i saw some at David Jones Food Hall in the city today. That place looks fab! It's totally crowded tho, but it's a nice change.

Ooh.. that sounds yum... what's in it?

Kalamansi/calamansi Ok, i've been to Victoria Market, Prahran Market, Coles, Safeway, Asian Grocery stores in the City... yet no luck. Anyone knows where i can find this lime anywhere else? Anyone seen it around? Thanks in Advance!