Jinmyo

Here is an online article by "Captain Japan" on a tour of the Kikkoman factory. Includes stuff on the imperial brew, goyogura.

By the way, here is a link to the chawanmushi thread on eGullet.

fresco, I agree entirely about Loblaws. As well as massive packs of frozen lasagna, they also have frozen cassoulet.

You could use honey. I wouldn't, as I don't care for sweetness. I would probably just reduce some orange juice.

smallworld, we actually agree. I think that Japanese cuisine does fish and seafood very very well. Where we might disagree is in regards to meats. I feel that Korean and Chinese cuisines have a better grasp on working with the textures and flavour profiles.

Mmm. I lichen moss.

Then there's Koya-tofu, the frozen then thawed cotton tofu that has most of its moisture removed during thawing leaving it very prous and spongy. Absorbent to sauces and soups. But really I think that fresh silken tofu is best served by Japanese cuisine and the cuisine by it.

Then there's Chef Jacques Blacke-Shellac at his Auberge de Inukituk with his moose mousse. This is usually served squeezed into tubular skins, set between the sides of a steamed long wheat bun and served with a paste made from mustard seeds and another made from pureed tomatoes.

"Moss" in French is "mousse," no? So. Very. Clever. You get what you pay for, I suppose.

I usually chop finely, add seasoning, a bit of chile puree (I'll have to try tabasco, Kristin), and some minced shallot. Then endless variations of herbs and such. Sometimes creme fraiche and fresh mayonaisse. edit: Sorrel. I often use sorrel.

Chive soup (seafood and chicken stock, white wine, shallots, chives, pureed, strained) with a large grilled sea scallop. Unagi (grilled eel) on a square of nori with an onigiri (rice ball) with some of the unagi sauce in the centre. Salad of marinated shaved cucumber and slivered scallions with a sake vinaigrette and aburage (deep-fried tofu skins). Black and blue strip loin sliced sashimi thin with shoyu/wasabi dipping sauce and kimchi pancakes. Gohan (Japanese white rice) mixed with Korean sticky brown rice and Lunberg Farms short grain brown with gomasio with a poached egg and guajillo chile flakes.

I use shoyu and sake in equal parts, half that for mirin. Then ginger or scallions or chiles or any combination thereof.

What made you choose this area to focus on for a cookbook?

Marc Veyrat, six star Michelin chef, uses moss. Here. edit: Also here.

Absolutely great pictures. Thanks.

Gah.

butterchil, but of course. Kimchi saves and blesses.

Agedashi tofu makes me weep, it's so good. Hiyayako. I'll use blood orange reductions, dashi with yuzu, pureed kimchee, all manner of things to surround a perfect silken block set into a round black bowl. I roast cotton tofu with various Chinese chile oils and mushrooms.

EJRothman, well, you seem happy enough with what you have. Cast iron is great stuff.

That works, Stone. But I use grilling pans for that (some are cast iron).

My largest cast iron skillet is about 12 inches. This is pretty heavy for flipping when sauteeing. So I usually use stainless. Cast iron is for letting stuff sit there, usually on medium heat.

Here is a nice website on "Osakan epicurism."

Hm. I don't know that Japanese cuisine really understands oil or grilling. Except for unagi and some seafood. I find I prefer Korean styles. Yakitori is often underdone and slimy. Though it's fine for chicken hearts, livers, and so on.

Nick, I have a huge Korean steamer that is very wide and thin. This is what I use these days. Aluminum too, I think. Probably the only aluminum thing I use.

Both. But "Hot Sour Salty Sweet" sure is purty...