_john

I recently started a very interesting yogurt culture. I bought various yogurts that included active cultures including caspian, bulgaria, and some others and mixed them together with milk and a dash of powdered milk. I bought a 1.4 liter unglazed terracotta flower pot and filled the hole in the bottom with silicon. Then I mixed some 4.4 percent butter fat milk and the active cultures and put it into the flower pot and covered it with a cloth. I put the flower pot in my rice cooker sitting on a steamer basket on the warming function over night and the results were stunning. Really creamy, just tangy enough, and great milk flavor comes through. The terracotta allows some moisture to evaporate and the heat to evenly penetrate. I have been eating it and leaving about 1/4cup in the bottom, adding more milk, and incubating over night. I'm hooked, I highly recommend it.

With some difficulty, I finally made this list: 合鴨 aigamo: Type of duck やき鳥 yakitori (also spelled 焼き鳥, 焼鳥, やきとり, and so on): Grilled chicken かわ kawa: Skin ずり zuri: Gizzard (also called 砂肝 sunagimo) かんむり kanmuri: Crown せせり seseri: Meat around the neck みち michi (lit. path, road): Oviduct? (I'm not sure.) すきみ sukimi: Meat around the neck きも kimo: Liver (also called レバー ray-bah from English) ハート hato (from English heart): Heart (better known as ハツ hatsu, which is also from English) 目ぎも megimo: Eye liver?? (what is it??) くび kubi: Neck I'm not sure how seseri, sukimi, and kubi differ from one another. さんかく sankaku (lit. triangle): Tail なんこつ nankotsu: Cartilage ささみ sasami: Fillet きんかん kinkan (lit. kumquat): Egg still in the hen like these http://store.yahoo.co.jp/suigodori/420152.html 手羽 teba: Wing せぎも segimo: Kidney 巾着 kinchaku: I can't tell what it is. ころ koro: I can't tell what it is, either. つくね tsukune: Minced chicken, with other ingredients added It took me more than one hour to make this incomplete list. Don't think that this type of translation is easy to do just because I am a native Japanese! Now, who's gonna pay me for that... ← Thanks so much for the translation Hiroyuki. I have eaten all the items on the menu and can clarify a little bit after asking another fan of this restaurant what some of the items are. みち michi (lit. path, road): yes it is the Ovaduct. 目ぎも megimo: it is like liver in taste but is much lighter in color. かんむり kanmuri: Crown, also called cock's comb (this is really tasty) maybe I can take pictures next time. for those who are interested the restaurant is called Torikan (鳥勘) and here is a map

I did some searching around and found that they produce cheese up until June and start taking orders in March. This is the contact information for the producer, which I think is actually a school of agriculture: 共働学舎新得農場 住所 〒081-0038　北海道上川郡新得町字新得9-1 TEL 0156-69-5600（チーズ等お問い合わせ） 販売期間 6月まで ※3月中旬から注文集中のため、入手困難な可能性があります。ご了承下さい。 賞味期間 製造から約2週間 I couldn't find any American sites selling it. But you might ask a good cheese shop or cheese counter if they can order it through their distributor. I found several Japanese sites selling it but I doubt they ship internationally.

this is the menu from my favorite yakitori place. there are many "other" parts on it. I tried translating it but there were a lot of items that I couldn't figure out. Any experts in chicken part translation?

throw them on a well fired shichirin and sprinkle with yakishio as they grill. they are also quite good in tartare / ceviche preparations but they need more acid to create a balance because of all the fat. as for the fat I remember hearing that fish fat is very perishable, it is also quite strongly flavored and not usually in a desirable way. my favorite preparation is ceviche with lime juice cilantro and diced avocados.

I am looking for information on portable food stand licenses in Osaka. I already searched for 屋台免許　but I couldn't find anything relevant. What would this be called in Japanese or where would I be able to find out about such licenses or licensing procedures on the internet?

I happen to be the owner of a very strange and rare cookbook by Salvador Dali called Les Diners De Gala. It is amazing, check out the pictures of some of the presentations in the link. The recipes are just as bizarre.

purchased. i'll update when I get it and test it out.

John, I was curious about this oven so I popped it into Kakaku.com and one store is selling it for 20,622 yen. I just scanned it quickly but it looks like if you make a purchase over 10,000 yen the shipping is free, though there is a 300yen handling charge. You can also pay by most credit cards. ← that's excellent Kristin. Thanks for the info. I found it here for the same price. I wonder if those two sites are related. I think it also has free shipping because I proceeded to check out with it and there was no mention of shipping charges. It has a rotisserie too! On a side not the chickens at this super market are really nice. They come with neck, organs, and feet attached and are sold by weight. Most of them are around 700-800 yen. Good flavor as well. I'm excited to start baking again. I've been pouring over my copy of The Cheese Board: Collective Works (which I recommend for those who love cheese and bread) in anticipation.

I'm looking for an oven. I've heard that they have this model at Costco. Can anyone confirm that, or does anyone know the Costco price? I hacked my toaster oven so that I can turn on and off the heating element whenever I want which helps create a wide range or temperatures but my super mini sourdough dinner rolls are no longer cutting it. That and I found cheap chickens at a bulk supermarket chain called Gyoumyou (I forget the kanji but it starts with 業). I want something cheap, big, and simple.

I had a hot chocolate tasting party at my house on Valentine's day. I made up some special hot chocolate with 86% cacao chocolate and vanhouten cocoa powder and we put various flavors and did a blind taste test. the winners were curry powder, smoked paprika, and turmeric. no one seemed to like the tonkatsu sauce, beer, black pepper, or green tea.

I recently saw an episode of Iron Chef America where one of the chefs used a manual pasta extruder. He called it a Torchio I think. It piqued my interest in home-extruded pasta. Does anyone have a manual pasta extruder that they like? I am looking for one that can stand up to semolina and other semi-whole grains. Brass dies would also be good. recommendations?

When I was walking by my favorite izakaya the other day I noticed they had a new noren. I popped in and asked him about it. I asked him if he was going to throw away the old one and he said yes so I asked him if I could have it and he gave it to me! So now I have the noren of Kappa izakaya hanging in my apartment, I love it. As far as food goes my favorite items at my favorite izakaya are: namako with ponzu and green onions (he has them live in a tank), surumeika fry, agedashi tofu, renkon bainiku age, and dashimaki. usually I just ask the master to make me something creative. He usually saves a fish head for me. Sometimes we run into each other at the wholesale markets in Osaka

I was browsing the flour aisle today when I came across this flour that looked interesting: Is this just flour where the wheat is ground to a larger granule or is it similar to Wondra flour in America? Either way it would be useful for cooking so I'd like some help figuring it out. It is the bottom item on this page.

I live pretty close to this "restaurant". If I can find someone to go with me I will check it out. I used to work in a homeless shelter and we received some really strange stuff in donations so I can imagine what this place has to offer.

dochi no ryouri came back! maybe just for one episode but I caught it and was excited. anyone know if they are planning more comebacks?

I stumbled on a great shop the other day. It's called "Japan home made cake chain" and is in Nipponbashi, Osaka, but I think they have stores all over Japan. here is their website with a store locater. They have a lot of things for pastry and baking that I haven't seen anywhere else. I bought some molasses and some frozen filo dough. They have all kinds of equipment and ingredients. Highlights included many types of flour and chocolate, Japanese oven sized silpats, many types of frozen fruits, and a good selection of butters If there is one in your neighborhood I recommend checking it out, the prices aren't too bad either.

Has anyone seen a video or a good recipe of how to make omuraisu? I am trying to make the perfect tampopo style (omelet on top) omuraisu. I have been asked to cook hamburg omuraisu with demiglace sauce and butter rice for 10 people at a birthday party in January, and I accepted. Non-stick pan or blue steel pan? Butter or oil, and how much? Stir then flip, or no stirring? The problem I am having is that I can't get the omelet to stay in one piece and the bottom of the omelet is not smooth.

recently I have been interested in this blog ばーさんがじーさんに作る食卓.

I assume you are asking what the etymology (語源) of the word is. Tamago is written in two ways the first way it is written is 卵. I'm not sure of the origin of this kanji. The second way of writing it is 玉子 where 玉 "tama" means ball and 子 "ko" means child. Below I have pasted some info for Japanese speakers about when to use 玉子 or 卵. quote is from here

Guruguruzushi is the same as kurukuruzushi, but with extra beer. Please believe us. ← To me kurukuru means something small and spinning and guruguru means something large and turning. guruguruzushi is a kind of slang that that I have heard used here among 20-somethings. I use it, it sounds less mechanical than kaitenzushi. Beer/sake and chawanmushi is usually involved.

I can do it. It took me a long time to perfect it, you have to grasp the jelly with just the right pressure and the angle has to be right too. But when you get it right on the first try it is so satisfying. eating udon with lacquered Japanese chopsticks is quite difficult. I keep lacquered chopsticks and cedar waribashi on hand. The ones I used everyday however are plastic chopsticks from an izakaya chain. They have a sort of textured tip that helps you grip things. Sometimes I eat with saibashi too, as long as no one is looking.

Some more examples: mawari zushi kaiten zushi ← can we call kaitenzushi guruguru zushi too?

Thanks for the research Hiroyuki, I checked the pages and they had some good info. I'll try again next year. At first I only added 500g of sugar but is seemed very sour so I added the rest and now it is at quite nice level. I am still happy even if they are not super firm, they are really tasty. how do you enjoy umeshu? I usually drink it on the rocks.

If I recall correctly I used 2.2kg ume, 1kg sugar, and one carton of white liquor which I believe is 35% alcohol. The ume have been in the liquor for about 6 months. Here is a picture of my ingredients. I ended up using two packages of ume.