Jinmyo

Hm. I thought as much. Which comes back to my oft-stated point about Japanese cuisine simply having no real understanding of fats and meat.

Disgusting.

Kristin, by the way, when they say "cheese" for example with natto, what kind of cheese is being spoken of?

Margaret, shoyu can be brought into a butter-based cuisine easily enough. Especially with meats and mushrooms. But bringing butter and, especially cheese and cream, into a palette of dashi, fermented bean pastes, vegetables, and very fresh seafood is like a raging bull in a sushi bar.

Sounds like it was a wonderful time, Matthew.

Soba, thanks. Kristin, I've posted that barticle on the Japan board.

SobaAddict70 posted this on Media but I thought it should go here as well.

Hiyayako-tofu. For example I made one yesterday that was rounds of white silken tofu set in black bowls, ringed with a sauce of reduced pomegranite juice and few pomegranite seeds and salmon roe atop. Zaru-soba.

Kristin, abominable. Thanks. Except for the bruschetta with bacon, kimchi, and cheese. Kimchi works with just about anything. But then it's Korean and Korean cuisine works well with fats and meats.

Well, it makes more coherent sense, Kristin.

mamster, that's fine. And would be good. Budae-jigae (Army Base Stew) has tteok (rice cakes), spam, hot dogs, and whatever else is around.

That's nice but green cabbage can be a bit tough for this. If so, just blanch it.

Of course, of course. Wonderful post, stella.

Kristin, a mandoline. The Japanese company Benriner makes an excellent and inexpensive version. Gabure is a Basque peasant cabbage soup made with lamb shank and chicken stock, lemon, basil, and cinnamon.

Not out of Western cabbage. Too tough. I've done it. However, mixing shredded cabbage with kimchi to braise pork works well.

Kristin, no coleslaw? Um. Really? Have you tried a slaw with a lime and Dijon vinaigrette, shaved poblano chiles, shaved white onion, and lardons of double-smoked bacon on them? Anything like that? No coleslaw?

After the rest of the menu, this strikes me as hilarious, Kristin.

I can almost understand the fondness for mayonaisse in contemporary Japanese cuisine. Almost. But the use of butter and especially cheese together with shoyu, dashi, and soy-based products really creeps me out. Kristin, have you tales to tell that will horrify me?

Break a leg, suck out the marrow, and walk into the flames. Have fun.

Tinned chipotles can be great. I like chilhuacle negro for their fruit and tobacco profiles with a bit of chipotle, roasted and pureed with white onion, garlic, salt and white pepper, and Tequila. It lasts for up to two months. Dairy can be whipped in for applications. Good luck with the habaneros. You might want to consider posting about the process and results in Cooking or General.

Chad, which smoked chiles do you use in your sauce?

Jason, that's just lovely.

Ellen... I've just quoted your post so that these photos will show on another page... I... I.. ///////////////

This picture has been haunting me:

tommy, do you mean gojuchang, the Korean miso with chile?