sanrensho

OED says yes: "Ranch: 2. A large cattle-breeding establishment, esp. in N. America; a large establishment where animals of some other kind (esp. foxes or mink) are bred, or a particular crop grown (freq. w. specifying wd). E19." I suppose you could lay claim to "ranching" basil, assuming that your entire home is devoted to growing basil. If so, I would like to stop by some time to pick up a large order of basil for some freezer pesto.

What about sun-dried tomatos that I bought and immersed in olive oil? I've had a container sitting out for a couple of months now, occasionally using the oil for other things. No ill effects so far. Are there any risks with this?

Incidentally, the only TN coffee I have seen available locally (Vancouver, Canada) is the Brown Mixed Coffee shown here. I don't know if this is their "export" grade.

I looooooove raw shrimp and lobster. Especially if it's still twitching. That's the essence of shrimp/lobster right there. My one weakness is shiokara. Every time I've had it, the squid has been chewy as hell so I have a tough time getting it down. The liquids are not particularly appetizing either.

I actually heard about the TN shop in Roppongi from an NHK documentary on coffee consumption in Vietnam. Broadcast earlier this year on our local TV Japan network, but I don't know the original broadcast date, so I can't say whether the shop is still there. Very interesting documentary, too. http://www.bento.com/rev/1941.html

Me too. Never seen Valrhona at any of the Save-Ons I've been to, only Callebaut plus another brand (Rogers?).

In addition to the above suggestion, you can often use the tab on the lid to turn the slot, although it takes some practice. I also use a butter knife for this purpose. One thing I find is that it is important to screw the top down with a firm hand, but not to overdo it. Once you start to compress the grinds too much, it clogs up the holes and you reach a point of no return. Then you're left with a too slow drip, extra long wait, and tepid coffee. I've never used regular coffee with my Vietnamese filter, so I can't say. I suppose it will work if you can find a darker roast with the right coarse grind. Isn't it possible to buy/order coffee from the Trung Nguyen store in Roppongi? Has it closed by now? I know that there are a lot of online sources for Vietnamese coffee over in Japan.

Are you kidding? They're all brilliant. Every last one of them. Edible (pop) art.

Mix it all up before you eat. That's how you get the kochujang evenly mixed throughout the rice and toppings. http://www.lifeinkorea.com/cgi-bin/Food.cfm?Subject=rice

I'm a bit late with my promised post. I'm including a link to the Japan Youth Hostel Association, since you mention you're on a budget. This would be a good way to meet native Japanese as most of the other hostel guests will likely be Japanese. Some of the hostels do have onsen hot spring baths (look for the tiny bath symbol), although they will not be fancy like a ryokan bath. http://www.jyh.or.jp/english/ Also, I do know of a few people posting on cycling boards (RBR and CyclingForum) who are living in Japan. I don't know any of them personally, and I seem to recall that most are living south of Tokyo. However, I could tell you where to contact them if you have any cycling-specific questions. Send me a PM if you want this info. Which part of France are you living (and riding) in?

I agree wholeheartedly. Every meal tastes better after a good bike ride. "Live to ride, ride to eat!" I've heard about those bikes. Very nice. Another good thing about Japan is that you don't have to worry about theft to the extent that you would in most countries. Sadly, I have never seen a keirin race so I can't be of much help there. I was out of cycling for nearly 20 years (sob!), which happened to coincide with the 6 years I lived in Japan (double sob!). However, I do plan to go back at some point to ride some of the mountains in the Japan Alps, as we have relatives in Nagano Prefecture. I was going to suggest ramen and soba as the perfect lunch, especially if you are riding during the fall. Every region has their specialties in terms of noodles (soba, kishimen, udon, houtou, etc.). The ramen is also very distinct from region to region (and shop to shop). If you have time, try to stop in at the local wagashiya (traditional Japanese sweets shop) wherever you are for a break. They should be very accommodating with a few samples and hot tea. You could think of wagashi as Japanese Gu energy gels! About the only places I would not recommend are budget Chinese restaurants, which are usually not very authentic, and family restaurants, which are often mediocre. With two weeks to spend, I would try to target regional specialties and as many of the specialty restaurants as you can afford (tempura restaurant, unagi-ya or eel restaurant, sushi-ya, okonimiyaki or Japanese pancake, etc.). There are some excellent ideas in this thread: http://forums.egullet.org/index.php?showtopic=73962 Needless to say, I'm really jealous of your trip. I think you'll have a great time. I'll post some additional information on the weekend. -Kenji Watanabe ('04 Kona Jake, '98 Rocky Mountain Team Scandium)

I think that food costs will be the least of your worries as long as you don't eat extravagantly all the time. There are many places where you can have a very filling and well-balanced meal, which is important when you're spending that much time on the bike. I would look for the neighbourhood/local teishoku (Japanese set meal) restaurant wherever you go, as well as specialty restaurants in each region. Lunch will also be reasonable and filling if you look for ramen/soba shops, etc. The big problem will be the language if you try to eat where the locals eat. However, many restaurants will have a menu with photos, so I would learn how to ask for the menu to peruse before sitting down. (Menuu wo saki ni mite iidesuka? Can I see the menu first?) As a fellow biker, I'm aware of the need for keeping up on your carb intake, so you need to ask if there are free refills on the rice. (Gohan no okawari wa jiyuu desuka? Are there free refills for rice?) Tokyo will be a piece of cake with zero language skills. Hopefully, you will meet up with locals and possibly Japanese bikers that will invite you into their homes for a home-cooked meal. I would also explore the hot springs and public bath options wherever you go. I can't think of a finer way to rejuvenate sore legs than a leisurely soak in steam and hot water. What kind of bikes will you be riding? ADDING THIS LINK, just in case you don't have it: http://www.japancycling.org/v2/

Hiroyuki, are you saying that if one person is drinking, no one gets rice with their okazu? Not even the kids? In my experience, those that drink sake/shochu with their meal have their rice later, eveybody else has their rice with the meal. Typically, the one drinking is dad.

It doesn't sound like kaiseki based on the price alone, although I'm no kaiseki expert. However, my image of izakaya is more pub/bar food or tapas. Japanese restaurants here in North America very often do not fit the restaurent descriptions used in Japan. Broadly speaking, Japanese restaurants outside of Japan tend to have a wider focus and broader menus than in Japan.

In particular, scroll down to the last post. I'm not particularly paranoid, but I also think restaurants make more money by filling you up before you get to the rice.

I think it's pretty common to eat rice and miso soup at the end of an izakaya meal. There have been quite a few occasions when eating out in Japan that I have had to request rice with my meals (rather than at the end). There could be a couple of different reasons for this, although I don't know which one is true. One is to avoid filling yourself up with rice as the various courses are served. I would also argue that it is a good way to appreciate the quality of the rice itself, assuming that it is been cooked well. Usually, I would expect a few pickles (tsukemono) with the rice. Also, I've been told by sake drinkers that eating rice during the meal interferes with the sake drinking. I don't drink so I can't comment on this personally. Certainly, when eating at home, rice is served with the rest of the dishes. Like you, I prefer to eat rice with my meal, at home or eating out.

The solution to this is to do what the Chinese do with dim sum. Dip your chopsticks in the soy sauce and dab on the sushi. Repeat as necessary. Most people (myself included) often end up putting too much soy sauce on their sushi anyway, so this is a good trick with fall-apart sushi containing ikura, tobiko, etc.

I have a slightly OT question for Touaregsand and others who have been to Korea: Are there any modern variations or new twists on the traditional bibimbap that have gained popularity in Korea recently? For instance, using other meats or non-traditional ingredients? This is the type of information that is hard to find for those of using not living in Korea. TIA

Oh, I forgot to answer the original question. Yes, donuts are overrated. Too often served cold and generally too large and too sweet. Since this is the V-Gullet forum, I elect sushi as the Vancouver (food) icon.

Thanks! This is a worthwhile download with lots of technique photos. There's also an apple tasting menu book available here.

What a great story.

In the same vein, turkey/ham/roast meat is out this year and we'll be having Korean-style grilled meat and veggies (yakiniku) on the electric hot plate. The kids and adults will all have more fun this way, plus yakiniku is always better with more people to share duties at the hot plate. We're invited to a friend's place the day after, where we'll get our fill of turkey.

How could I forget about Honey's Doughnuts? They are literally 5 minutes from my house. In the Cold Doughnut Category, my vote also goes for Honey's. Extra points for having their own unique take on the traditional donut.

I have to say that the timing is the most important thing with donuts. I definitely prefer a donut within a few minutes of coming out of the fryer. By that definition, the Krispy Kreme donuts have an edge. However, I can think of better ways to spend my time than standing in line at KK waiting for a hot, out of the fryer doughnut.

I always freeze soups, sauces and stews in ziploc bags. In my experience, reusable plastic storage containers become brittle and crack easily when frozen. After breaking a few tops and containers this way, I usually try to avoid them for freezing duties. I also wash my ziploc bags and reuse them, so I can keep a clear conscience.