Evan

mmm Fat Tire. I'm not sure if I'm imagining things but I noticed that when Fat Tire was first available in Colorado which came only in 22oz bottles, it was really outstanding, but later on as it became more widely available in the usual 12oz bottles, I feel that it was a tad watered down. Don't get me wrong, it's still really good but not the same as when I first had it, maybe it was a batch difference? hmmm I really like all of the New Belgium Beers, I brought some of their Trippel from Colorado to California and my friend loved it. Before that, he never even heard of trappist style ales. Needless to say, he went on a Trappist ale frenzy and bought any trappist style ales that he could get his hands on. I benefited since I got to taste/drink many of them that he bought. Currently, I'm drinking Kona Brewing Co. Longboard Lager, my first Hawaiian beer. I bought it since it was on sale at $5.99 per six pack and I didn't have high expectations but it's actually quite tasty.

If you can find some in LA, try these sushi Awabi (Abalone) either steamed or fresh versions depending on the place. Ama ebi (sweet shrimp) Shime saba or saba (pickled mackerel) I have yet to see raw saba in sushi in the states. Tai (Japanese red snapper) Any fish roe like people have suggested, Ikura (salmon), Tobiko(flying fish roe), Masago (smelt roe). I also concurr with others on Uni (sea urchin roe). I have yet to find any sushi bars or restaurants in Southern California with Kampyo maki (stewed gourd roll) even though its usually the cheapest. Currently in southern california waters, albacore/white tuna (bin naga or bincho), yellowtail( buri/hamchi) are in season so those would be good for "shun" and Bonito (katsuo) should be making their runs as well. Now I'm craving some sushi.

I can't believe no one has mentioned using sansho for unagi no kabayaki.

What do you consider "real beer" in Japan? Also, is the "slim beer" same as the light beers in the US? All of the light beers in the US are just the watered down versions of the regular beer which is why the alcohol content is lowered. If you asked me, the whole "light" beer thing is just a marketing scheme by the companies to increase profit from a single batch of beer.

I have the same experience so I'll stick with the kokuho rose. Although I do feel that there is a difference between the koda label and the nomura label versions. I prefer the koda organic variety but cannot find anything but the nomura pink label now.

My favorite...Uni don mmmm UNI.

Actually, this fish in the picture is a smaller version, it gets to be about 15 inches. My biggest one went around 12" but most of the fish are 6"-10". Thanks food lovers for your suggestions, I think I will try the fillet, panko, and the quick deepfry, you cannot go wrong with a little deep fry.

I sometimes keep a fish or two that I catch for dinner. Unfortunatly, the fish that I catch the most often has a very very mushy texture when I pan fry them in oil. So the question I pose is what are some of the cooking methods or recipes that you can use mushy flesh fish? Fresh fish anyone?

Yes, according to the website, Kitakata is one of the three famed ramen in Japan. Sapporo, Hakata, and Kitakata ramen. Sapporo ramen is typically the miso flavored ramen. Hakata ramen uses tonkotsu (pork bone) ramen Kitakata is the shoyu (soy sauce) ramen http://www.f-onsen.com/kanko/kitakata/ramen.html

Kitakata Ramen from Kitakata Shi Apparently, the water in the region is quite good which allows for good wheat, soy sauce and sake which is then used in the "kitakata ramen" mmm mmm good I miss the Japanese ramen. There are ramen shops where I live but its just not the same as the ones I had as a kid.

In additon to salt in the boiling water, I add a tablespoon of olive oil to keep the greeness, never used baking soda before. If the lower stem is fibrous, I tend to peel the outer layer, like that with asparagus.

Summer is almost near which means firing up the grill for those juicy steaks and hamburgers in the great outdoors, drinking some fine lager or hefewiesen while you tend the grill. I personally favor flipping only once for both steaks and hamburger patties. I haven't run a comprehensive side by side comparison of the meat that has been flipped once vs flipped twice vs flipped multiple times but I was taught to flip them only once and I have had no complaints. The hardest part is knowing when to flip. If flipped to early, then you would require additional flipping, while flipping to late may result in overcooked piece of flesh. I tend to like my meat medium rare. I have heard many different techniques: Searing both sides then slow cook on each side (Three Flips) or Flipping once (Self explanatory; each side only gets cooked once) or Flipping twice (Cooking both sides and then an additonal flip to sear in the juices on the first cooked side of the meat) or Flipping numerous times for that well done piece of rubber ( can you tell that I don't like well done beef?) Do you have a preference? I would like to know if there are advantages/disadvantages to each of these styles of grilling/cooking a steak or a hamburger patty. Does the number of flipping have consequences on juicyness or tenderness? What are people's opinions on this matter? How many flips does it take for the best steak or hamburger?

I think its just the typical dashi is used for the imoni. It was back in the day when I was a wee young'un so I was only interested in eating, not cooking.

Willow bark? Tell me more -- I never heard of using this as a food ingredient. ← Oops sorry, I used licorice or sweet root. I was told that it was willow bark at the chinese herbalist but on the package its said licorice, hence the misunderstanding. I only knew the chinese name when I was trying to buy it "gan tsao". Willow bark can be used as an herb... it has compound called salicin which is like aspirin.

Locally caught fresh fish (Barberpole Rockcod caught by me) prepared sweet and sour style Chicken thigh and eggs stewed in soy sauce, star anise, and willow bark Stir fried gai lan and baby bok choi.

If you want variety in one type of soda, try the generic brand of Dr. Pepper from Safeway called "Dr. Skipper". My friends and I used to have a saying..."no two skipper tastes the same". http://members.tripod.com/skintigh/drpepper/drskipper.html

Imonikai...potato boiling party As a child growing up in Yonezawa the neighborhood got together annually for Chonai Imonikai (inner neighborhood imonikai) A huge boiling pot on top of a wood fire full of taro imo, beef slices, onions, and green onions. The best part is the broth, its sooo savory...mmm mmm good.

Add cork to make octopus tender... In Japan, Octopus is sometimes boiled with daikon radish to make it more tender. I don't know what the cork and the daikon radish have that makes it so, but it seems to work.

Anyone try konpeito (confeito), there are different flavors from brown sugar to sakura. If you like hard candy this is the best wagashi. http://www.hyoubandou.com/satougasi.htm

Here is where the confusion begins... In Japan, there's a salmon named Masu (Oncorhynchus masou) which in English is Cherry Salmon. Steelhead salmon is actually ocean going rainbow trout (niji masu) (Oncorhynchus mykiss). Hope this clears up some confusion.

Thank you Torakris, I haven't been back in Japan for over 14 years. I want to go back sometime in the near future, sooner than later I hope.

Try using garlic shoots if you got old garlic that sprouted. They add a little more to the dish.

My Furusato... brings back lots of memories. Tamakon on a warm summer festival night in Yonezawa, my mouth is just watering from the thought of it. It's also getting close to cherry season in Yamagata. I used to pick Satonishiki sakuranbo (I think they are Ranier cherries in the US) at a family friend's farm in Higashine. Picking only the very large red/ripe ones or the "futago sakuranbo" where two cherries are fused into one. The futago cherries are mostly sold for use in weddings. They also grew American bing cherries but they were not as good compared to the satonishiki. I also remember picking champaign grapes as well but the cherries were the most memorable.

I love all kinds of sansai; warabi, fuki, myoga, mitsuba, just to name a few. They all grew wild around my house when I was growing up in Yamagata. Oh and kuri in the fall is sooo good, I have memories of getting stung by the thorns trying to open them. They are good steamed with rice( Kuri gohan) or just plain roasted.