Jinmyo

Maille Dijon. Keen's Powder to use in breadings and such. I've made mustard by grinding seeds (even trying toasted) with various vineagars and wines. Usually not worth the effort but occasionally is. Maille Dijon. Really. No poupon Maille.

Not to butt in, but: !. One tends to say "sear off" or such when that step is just one of several. 2. Must be presentation up. 3 and 4 I'll leave to Luke when he checks this. Very nice, Luke. For my own tastes, no honey and I would alternate thinly sliced daikon with the apple.

Grilled langoustine tails with chipotle, ganished with chives and few scatterings of lemon pesto. Linguine nests topped with arugula, poached quail egg, and a few lardons. (fits on a fork) Salad of wilted chiffonade of beet greens with a parmesan tuile and a few salmon roe. Bone in loin pork chops with a gojuchang (Korean chile miso paste) glaze. Buttery haricots vert with a few fingerling red potatoes and tuna tartare. Cheeses (creamy chevre with frsh black pepper, 12 year Canadian cheddar, camembert cru, Stilton) with peeled red grapes tossed with balsamico tradionalizale, thin slices of fresh baguette.

Gochisousamadeshita: Go means "honourable." Chisou means "feast" (or "entertainment"). Sama originally meant "lord," and is a way of turning a noun into a personification. Deshita means "was" or "were." So it is a thanking of the host for providing the meal. "You were an honourable host." A more relaxed form is to change the "sama" to "san", as in "gochisousan".

A bit of history. "Itadakimasu" is the formal version of the verb "itadaku", which now means "to receive" but originally comes from from the noun "itadaki", which now means "summit", and used to mean "top". People would raise their rice bowls to the host when receiving food as a way of signifying that the host's food was "above them" and was coming from the host to them. As well, rice is traditionally not only the summit or point of a meal, life flows down from it by making life possible.

When I make maki I often do forty or so rolls of various kinds. I take the ends I trim off and put them into a bowl and often have enough for two servings or so. I often have a bit of this with a poached egg and a spoon or so of roe. Does anyone else do something like this? Where do your maki scraps go? Hm?

All wonderful. Leek and potato potage is classic. Sometimes I'll slice the leeks into teeny rings, saute in grapeseed oil with slivers of ginger. Add dashi (kombu and bonito stock) and braise for about ten minutes. Add thin strips of sirloin or slices of rare duck breast and gojuchang (Korean chile miso paste), plate with some thin scallion pieces atop and a bit of gomasio. Seve together with gyoza (fried dumplings) or onigiri (rice balls) and a few other items like kimchi or Japanese cucumber pickles.

Six star? Is that a joke, or is there a Michelin star system for chefs that I've never come across before? It's a joke but a quotation from the link I cited. He was awarded three stars for two different restos.

No, it's not Schrambling. But my lips are sealed. So winsome.

We feel it... most... unbecoming... in one so... young. We do. Oh yeah, we really do. First, one must become a person. Then, with the proper permissions, the first person can be used. It is much like using the German "du". Except it is the "ich". And an unearned "ich", is, well, somewhat winsome. At best. Twenty, forty years. Perhaps. We are patient about these matters.

Yes, welcome rcarter. As for me, I don't much care for fruit anymore. The apricots I had as a child... Sigh. Fruit today just tastes like sweet pulp. Perhaps a Japanese apricot might heal my broken heart.

Good article, Craig. Can you provide some examples of outre rules and the logic behind them? (Not the old "no cheese with fish" rule, unless you feel you must.)

Sure, Stone. Come on over.

My condolences.

confusion, welcome. Do you know how to make miso-shiru? Or just a dashi?

Start a thread on Japanese fruit.

This sounds quite appealing. I'm not sure about some of the sauces though. The huacatay with grilled lamb chops and shredded shank sounds okay but the "faintly creamy" part gives me pause. Some intrepid person will have to get their boots on the ground here.

Saba! The only sushi/sashimi I'm not so fond of is hotetagai. Too chewy. Oh and tako. What's the point?

Rick, did you rub the haloumi with oil?

Hm. Hard to say as it's been at least twenty-five years. smallworld, it's interesting that you prefer Japanese sweets. The people I know in Canada revile Japanese sweets as, well, too sweet. I on the other hand revile all sweets.

this was the closes tI could get to a smirk! Wher did that eryingi discussion go? Kristin, I've said that eryingi don't have much flavour. They are a variety of oyster mushroom. But they have a great texture. The flavour was helped along by a dashi with much huagu soaking liquor. edit: pixelchef, as noted elsewhere, this is a professional kitchen and I have a staff of two to three. So no problem. Here are two pictures of parts of the kitchen: and

Nice, Jason. Dai-izumi (red tilapia) sashimi with lemon zest and ponzu dipping sauce. Pieces of grilled cubed salmon in salmon skin temakki (cones) with gohan (Japanese rice) and minced ginger. Sliced roasted king eryingi mushrooms in a mushroom dashi broth. Fried gyoza (dumplings) stuffed with lamb, mint, sorrel with a light mustard dipping sauce. Soba-maki (like sushi rolls but with soba noodles) with takuan. Gai lan (Chinese broccoli) sauteed with fermented tofu. Small. thin pancakes wrapped around chopped egg and garlic chives with fresh wasabi mayonaisse (egg salad sandwiches).

Right. Or at least you're best to.

Beautiful, Helena.

I don't think so. I believe it's seaweed. edit: Wait. No, it's algae.