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mishidy

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Everything posted by mishidy

  1. Shinju, I just saw your video tutorial on youtube. It was FANTASTIC! I have seen so many photographs and read so many explanations of how to make rolled Japanese-style omelet but I could never figure it out until I saw how you did it in the video. ARIGATOU! I am going to try it at home now.
  2. WOW! Your edamame ice cream looks wonderful. So does the edamame topping you spooned over it. I'm definitely inspired to try it now.
  3. I made umeboshi frozen yogurt in my ice cream maker the other day. It was actually pretty good. If you use hachimitsu umeboshi it's not too salty. I just added the pulp of 2 umeboshi to equal parts plain yogurt and milk and added sugar until it was sweet enough and put it in the machine. I poured a little kuromitsu syrup over the top before eating it. YUM!
  4. I like edamame tofu. I've been seeing it recently in grocery stores. It's about the same color as matcha tofu only it has whole edamame (no pods, just the beans) in it. It's delicious! I have been thinking about using it as part of an ice cream base this summer. I'm sort of an edamame purist too but I sometimes make hiyayakko with edamame (again out of the pod), cherry tomatoes, green onion, parmesan cheese and a tiny bit of wafu dressing. It sounds weird, but it's really good. I also throw it in salads that I make for my lunch. A common one would be hotate, avocado and tomato salad with some edamame thrown in if I have it around. Or edamame, fresh ham and buffalo mozzarella and/or sundried tomatoes tossed in lemon-olive oil dressing with fresh basil or mint. My absolute favorite is chamame. Does anyone know when are where I can buy it (I live in central Tokyo)?
  5. I'm sure it will be easier to find something for her to eat than you think. When I was 11 years old I came to Japan to stay with my grandparents for the summer and was served many foods that at the time I was totally repelled by. But by the time I got home I had learned to like, even love, all kinds of new foods including former enemies such as tofu and fishy-fish like mackerel. It was a great experience for both me and my burgeoning palate. Good luck! Hikari
  6. It seems like there is still some good grilling weather left here in Tokyo. Just curious to see what people like to throw on the grill when they have a BBQ. Burgers and Hot dogs? Kalbi? Yakitori? Takoyaki? Mochi? What vegetables do you like and how do you prepare them? I love mushrooms, squash and nasu and Kalbi! Tandoori chicken is good too.
  7. Ooh, interesting thread...my thoughts are: Japanese do better western-style sweets and baked good for sure. The fluffiness is amazing, and they are not too sweet. Mentaiko spaghetti with nori - my favorite pasta dish, even though I know a lot of western folks who hate it. Pizza - a lot of people may not agree with me on this one, but I think Tokyo has better pizza than anywhere in the States (that being said, I've never been to Italy) Burgers - I love Japanese burgers, they are so juicy. I also love the ones done Japanese-style with no bun, some grated daikon, maybe a little shredded shiso and ponsu (same with steak) - delicious! I also think that tenpura is my favorite fritter-like food. And for some reason I always hated potatoes in the States but I love them here, no matter how they are prepared. As for curry, I think of Japanese curry as just a different from Indian curry. For me, Indian curry and Japanese curry are separate cravings but one isn't better than the other. I love them both! The only things that I like better in their original form are most Mexican dishes and hot dogs!
  8. Another very interesting topic. I wasn't aware that there were such widely used/known terms for this way of eating. I agree that it seems like a contributing factor is that the Japanese diet consisted of a small portion of very salty foods to be eaten with rice. My father loves to eat just japanese pickles and rice and can make a meal out of pickles, rice and miso soup. While this is changing, I also agree that kids like to eat things one at a time, but it is probably just a phase. My brother, like a lot of kids, used to compulsively separate his foods for fear that they would touch on the plate (thus, separated-style plates for children). Now that he is an adult he always eats each item together and combines meat, vegetables and starches in each bite, as do most adults (in my estimation) no matter what type of food they are eating. I might be wrong, but I think the triangular way of eating and combining all foods in the mouth at once is a universal way of enjoying a meal. Take certain african cuisines for instance, where the bread is used as the utensil with which to eat a flavorful stew/curry-like main dish, or indian cuisine in which curries are meant to be eaten with rice and daal and yogurt is meant to be eaten at the same time as a spicy curry to cut the heat of the spices. Of course it is probably not so simple as a lot can be lost in translation, especially from Japanese to English and I do find it particularly interesting that there are actual terms for this style of eating in Japanese. This says a lot about the cultural significance of the way in which people eat and I can't say that I am surprised at the lack of such terminology in English.
  9. I absolutely loved this class. I just moved to Japan two months ago and fell in love with soy all over again (as I do everytime I am here because the soy products are nothing like the ones in the U.S.). I just tried making tofu for the first time and I intend to perfect the process so that when I go home (in two or three years) I will be able to enjoy really good, fresh tofu. My question, although I realize that you addressed it in the class is: how do you make silk tofu? My momen turned out great, just like in the supermarkets here only more fresh but I would also like to make the silken type of tofu. To do this do I just set the cheesecloth-lined colander over a bowl in the sink and let the whey drain off and leave it without pressing or soaking in water? Will this result in silken tofu? Is there anything else I should know to make sure it turns out right? Thanks and thanks for the amazing class. I wish more people would give soy a chance because it is so good and good for you!
  10. I just moved to Tokyo from Chicago and am living Akasaka. I really miss middle eastern food. Does anyone have any suggestions as to where I should go for good hummus and babaganouj? Any good mexican food? Nothing beats the food here, but sometimes I crave things from home and the great thing about Tokyo is that you can find just about anything here! Thanks, M
  11. I would have taken her to NOMI, or Lula Cafe (for a more neighborhood feel), there are SO many places she could have picked that the article frustrated me. RR probably has her own list of where to go to lunch in Chicago and I bet it frustrated her too! Needless to say, I agree with those of you who said that Chicago has great restaurants, lots of them and people from all over know this to be a fact. I have lived in London and Tokyo and I can tell you that people in both of those cities realize that Chicago is a great place to eat. We just have to stop worrying that people from New York don't agree. The reality is that people from New York probably don't care one way or the other, unless they are coming out here for the weekend. Hikari
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