sanrensho

I suppose it could work, but it seems like an unnecessary step, don't you think?

Without question, unsalted for baking, unless specified otherwise.

Mizducky, Japanese curry is alway eaten with a spoon. You spoon a bit of rice and curry at the same time, and eat it together. You do this at the "border" where the curry and rice meet. Or you spoon a bit of curry onto a patch of rice and spoon it up and eat it together I'm not a big fan of mixing, because I like to preserve the texture/taste contrast between rice and curry. If you have a really thick curry, you can pour it directly on the rice without having it soak the rice underneath.

Well, it would add flavor, but isn't a must unless you are having problems with loose crumbs. Again, not a must unless it is more convenient for you, or if you are having problems with loose crumbs.

You don't need anything between genoise and ganache, unless you specifically want to smooth the surface with a crumb coat of, say, buttercream. There's also syrup for your genoise (depending on the recipe), but I assume you're not referring to that. You also don't need to freeze the genoise, unless you want to for ease of handling or application.

That's my experience as well. Mixing isn't verboten as much as it is a thing that kids do. My younger one (7) still does, the older one (10) not so much I think. I'll have to watch her more closely next time. What drives me nuts is when my wife pours the curry over part of the rice. I know I'm picking about this, but it should be poured off to the side of the rice when plating, to maximize the separation between the rice and curry, at least until eating. Drenching the rice is a firm no-no, and not helped by soupy curry.

Personally, I would freeze the 2nd loaf whole. I also bake two loaves at a time and usually freeze the second loaf, making sure that the loaves are completely cool when going into the freezer. (I bake at night and set out to cool until morning.) I've also done half-loaves a few times without issue, but I think that a full loaf is the way to go. I've noticed very little loss in quality this way, especially if the loaf is taken out of the freezer within a few days. If there is moisture in the ziplocs, I will take care to remove the loaf from the ziplocs to defrost. I defrost overnight on the counter. It's also nice to always have a back-up supply of sourdough/rye/sandwich/challah bread in the freezer. (Not quite there yet, but currently have sourdough and pain complet in the freezer.)

Stevia is used quite commonly as an artificial sweetener in Japan. http://en.wikipedia.org/wiki/Stevia

I've already sent Kerry a PM, but I'm curious too. I would only be using it for baking, as a sub for my usual Callebaut.

Just to be clear, bonito in Japan refers to skipjack tuna. Skipjack tuna is delicious prepared as sashimi or tataki (grilled on outside, raw inside). Skipjack tuna = bonito = katsuo

What kind of breads are you specifically aiming for? For breads that use commercial yeast (no sponge, straight method), you can mix and knead in the evening then proof overnight. Take out of the fridge when you get home from work and leave out for 1-2 hours (depends on your ambient temp). When the dough has warmed up somewhat, deflate and shape. Final proof for say another hour, then bake. For sponges, you could do an overnight sponge, then mix in the morning and proof in the fridge. Do as for above when you get back from work. (Leave out to warm up, deflate, shape and final proof. For sourdough, assuming you have an active starter and depending on your ambient temps, you can refresh your starter first thing in the morning before work. When you get home, mix and shape, then proof (in my case about 4 hours) and bake.

I think the idea is to get people away from buying mediocre bread and baking again. And perhaps act as a gateway to making other breads such as using sponges/bigas, sourdough, etc. If not, it's good to simply get people baking bread again. I've never actually made the no-knead recipe (I don't have a suitable vessel), but it inspired me to start baking bread, chiefly from the "No Need to Knead" book. And that was a gateway toward exploring the whole gamut of breads from sourdough and sponge-based breads to enriched breads. All of which I now bake on a regular basis.

Sounds like an "an donatsu" or "an donut."

Tofu. Not that I have a recipe for you.

My bad. I was under the impression that Del Monte ketchup was for Japan and other markets outside of NA, but I see that that isn't true. It's been awhile since I checked out the ketchup shelf at the supermarket. I guess the major brand of Japanese ketchup is Kagome. Has anybody compared it against Heinz?

Would anybody like to comment on the flavor differences between Japanese ketchup (Del Monte, Nagano, etc.) versus Heinz? Is it less sweet? I actually don't eat that much ketchup, and I never did a side-by-side comparison during the entire time I was in Japan.

Hmm, I guess it could be made with both. I use the recipe from Ortiz's Village Baker, based on his pain au lait. (The recipe for both can be "previewed" using Google Books.) It sounds like Pastrygirl would prefer a brioche from a production standpoint.

Pain au raisins would be made from a brioche-like dough (less butter). How about mini-kugelhofs (raised yeast dough)? Pre-made Liege waffles (like the street vendors sell)? I have to agree with Rona, sable-type cookies or cookies with a crispy/sandy texture are more European (and Asian) to me. You could search for inspiration all over Europe, from florentines and langues de chat to speculaas and rugelach, off the top of my head. By European and Asian, maybe the key is "less sweet AND lighter." Not sure what you are making now, but maybe more cup desserts featuring layers of mousse and cake, or combinations of mousse/gelee/fruit. Perhaps something as simple as a coffee jelly (Japanese dessert) or a cappucino/mocha version with layers of coffee gelee, choc. mousse and whipped cream. Sorry, I didn't clue in to your location when I posted late last night. Also, I should have assumed that you are already working with a diverse palette of flavors. Instead of going for pure Indian desserts, how about doing (less sweet) adaptations or Indian-inspired desserts using just elements of kulfi, etc. For example, a plated dessert with kulfi as just one of the elements. Although I'm sure you've thought of this stuff already.

That reminds me of a Japanese travelogue program that I once saw. I can't remember the details now, but a Japanese woman who had been staying in Italy wanted to make a Japanese dish for her friends/hosts. She ended up making the classic Spaghetti Neapolitan (w/ketchup) and her Italian hosts just loved it. They had no idea it contained ketchup until they were told. Maybe this will make your husband feel better. I don't have problems with using ketchup as a cooking ingredients. Honestly, how different is it from other bottled condiments in the Japanese kitchen such as tonkatsu sauce?

I think it's true that American recipes tend to be too sweet. I usually cut down the sugar amounts in most US recipes by 20-35%, and I know a few other Egulleters do as well. I generally don't have to make the same adjustment with my Japanese baking recipes (same items: cookies, cakes, etc.). As for the breakfast pastry basket, "croissants, muffins, and scones" does sound very American to me, with the obvious exception of the croissants. Unless I were really missing muffins and scones (ex-pat hunger pangs), I would personally be happier seeing something like brioches, pain au chocolat and pain aux raisins, in addition to a well-made croissant. Fairly pedestrian choices, but more European and up-scale to me. I think of muffins and scones as more of a home baking item, maybe that's just me. When you say Asian desserts, you seem to be referring to indigenous desserts, but some parts of Asia like Japan and HK have a strong tradition of Western-influenced pastry. You don't think a dessert with yuzu or matcha, just to name some obvious ingredients, would do well on your menu? How about lychee, coconut or lemongrass flavorings? My $0.02.

I am really enjoying this thread and admire your minimalism. I can't wait to read future installments. By focusing on good quality, seasonal ingredients that are local to you, I feel you are very much capturing the spirit of Italian cooking. (I've never been to Italy either, but that's the impression I get of Italian cooking. And also goes some way to explain why Italian cooking transplants so well in Japan, IMO.) You're doing a great job so far!

You'll wear out (or break) your peeler quickly trying to peel kabocha. It's faster and more effect to simply use a knife to cut off the peel. Also, it's perfectly fine to leave some of the skin, if you're comfortable with that (personal taste). My first instinct is to peel it too, but my wife usually leaves some if not all of the skin on. It's much nicer from a textural perspective, if you are braising the kabocha Japanese style, as in a typical nimono. Kabocha nimono images

Yes please!

This brings up an interesting question. How would a business (restaurant) that uses breast milk ensure the consistent taste of its products if it can't control what the moms are eating? Would they need to have a breast milk taster on staff to ensure some uniformity of breast milk taste? Or freeze batches for blending if there are "off" tastes in the fresh supply?

Wow. I don't think I have ever seen unsalted butter sold here at those prices. (Gay Lea is not sold out west, and no Loblaws, only Superstore.)