Kuma

Speaking of Himeji, and slightly off topic, If you're only at Himeji for one day, please save time to tour the beautiful garden next to Himeji-jo. We spent way too much time looking at the castle, and as a result had to quite literally run through the garden to see it, and it was on a par with the "big three" in our opinion. It also looked like there might be a tea-house in there, if anyone knows of it? ...I really must try making that tempura soft-bolied egg too. (just to stay on topic ) -Rob.

Does anyone have a recipe for Kama-tama or Kama-tama-yama that they can post here? I'd love to try to make it at home ! Also, we may be going by Takamatsu on our March/April 2009 trip to see Ritsurin garden as well, and I will make sure I keep this thread in my bookmarks ! Many thanks, Helen !

Ahhh.. I've seen the cylindrical ones, the flat oval ones not quite as big as the ones in the video, and the small round flattened ones.

I just saw this video: and I thought "aren't they a bit big?"Is this the usual size for korokke or is this guy really hungry ?

It might have - it's been many years since I've been there.

Ah, I see them now. Thank you for that. It's really funny (or suspicious) that the english translation of ingredients lists only the following (given here as it appears on label): Salt, wheat flour, Soy sauce, prepared (mashed Potato pumpkin spinach carrot), Dried seaweed, Potato starch, ground green tea, Yeast extract, Shell calcium, 621, 627, salmon, 150a, 160a, 306, Coconut oil, 163, Corn colour, Flavour (milk wheat soybean salmon) That's it - no bonito, extract, or shavings listed at all I think there may be things left off these generally translated labels (which is a pity, because I have to carefully check for 621, 623, 625 and 627 - thank goodness they're listed on this one. I know not to eat too much at once. (MSG intolerance)

I couldn't find it.. Here's the ingredient list: and here's the main pack (kawaii, desu ne):

Thank you both, This is such a helpful thread. I suspect it might be made from alternative ingredients, as katsuo bushi is not listed as an ingredient (the only seafood one is salmon) ...and I'd better brush up my hiragana again before next year !

Hi there, I bought some Disney furikake recently, and it comes in 4 different flavours. Nori = seaweed Yasai = Vegetable (I think) Sake = Salmon BUT... I can't figure out what Akaka is !! Can anyone tell me? It looks like little brown flakes inbetween the regular multi-coloured ones that they have in each of the packs. -Rob.

I don't know how they do it, but most prices are similar to the (from memory) normal prices in Japan ! Certainly, this is meant to be a regular supermarket - nothing's overpriced. I'm guessing a lot of Japanese ex-pats do their regular weekly shopping here. It's not as expensive as, say, 5-star gourmet in Crows nest. Edited to add: The green frozen prawns are the cheapest I've seen anywhere !

Just to give you an idea, if you look at the fun meals page: They have a pic of the Lobster platter balanced on a normal sized fork.

I believe fujimart might be part of the same company/chain as their name and phone number also appear on the "green" (actually, it's blue) shopping bag I bought recently. I didn't check for fish sausage, but the frozen goods section runs nearly 3/4 of the way along ther whole shop !!

I tend to keep the older packets for making dashi, and use the fresher packets when I need toppings for Okonomiyaki, Takoyaki etc. You don't notice the flavour loss as badly that way. Still, I tend to buy the "kitty treat" sized packs just in case Edited to add: Kris, I have some Chinese cabbage going begging in the fridge - guess what I'm trying tonight??

Hi all, I'm Baaaaaaaaack ! While planning my Japan 2009 trip, I found out about Tokyo Mart in Northbridge (a suburb of Sydney). I went there and WOW ! It's a combination of a Kombini, a Supaa, and a ¥100 shop. It has everything I need and more ! Here's a pic of my first booty... cheers, Rob. PS: I have to get Panko next for those Korokke... PPS: We had Okonomiyaki last night and boy do I love it !

Firstly, Congratulations Helen on the Host news ! Great to see. Secondly, the cream chicken korokke recipe you posted is very similar to my best friend's recipe (she's Dutch) but I can't wait to try the long-simmer method for the panada. Thirdly, I'm glad to have found Tokyo-mart so I can get some real panko to use !! (I'm off to post a thread about this now...)

My favourite midnight snack on returning to our Ryokan in Asakusa was a tonkatsu sando. The one with just the crumbed filet and a smidgeon of mayo. My other fave (if the sandwiches were sold out) was the round fish-stick things with cheese in the centre. Oh, and to drink, a carton of Van Houten Cocoa (best taken with a slurp of uiskii in it).

Hi Jason, I'm not sure where you are, but I found the Rice Bran at my local Health Food Store. Also Helen - Good news, there's a new Japanese/Korean supermarket just opened up really close to me so I finally got the proper Konbu to use and have started up my Nuka bed ! *YAY*

Helen, you should get recipe management software for your computer - I use HomeCook - it does all I need to do, and it's reasonably priced - you just pay and download it online. I currently have a database of 182,470 recipes in it. -Rob.

Helen, how much overhead room do you have? I found that the open space above your head as you stand in the middle of the workspace (ie, the ceiling) is perfect for a suspended rack. This can hang utensils, pans, woks etc, store bulk items such as Rice, bulk drygoods etc and hold that excess crockery that frequent trips to Kappabashi tend to accumulate ! You can keep the centre clear to let light through, or add some downlights hanging fron the rack itself to add extra light to the workspaces. It can be let down on a rope for access and adds a huge amount of storage space to any kitchen, no matter how compact ! Cheers, Rob.

Mostly I had Toast, eggs & fruit with some breakfasts at Mr Donut. *eek* I would absolutely eat Natto & Rice for breakfast if I were living in Japan as a resident. (and you're right... one pack is not enough for me too)

Being Australian, I had to remember to eat a bit of everything during the meal, but forgot often - I tend to drink the miso soup first, without eating anything else. I am getting better at remembering to eat a little of all the dishes (and to my mind Sankaku tabe does seem the best way to eat a japanese meal). At least I always remember to finish the meal with the rice.

You could try making a roux with a Tablespoon each of flour and butter and then adding the hot miso soup while stirring to make a creamy Veloute style soup. Cheers, Rob.

Does anyone know if the Iron Chef series was ever released on DVD ? I have been unable to find it on any english websites, and would love to own a copy. We get it on Television still, but often get repeats. Cheers, Rob.

It certainly sounds plausible. I've picked up so many hints from that program !!

I enjoy simply eating Natto over steamed rice. If you want the "beginner's version" a Natto and cheese sandwich is nice too.