Cookwithlove

Your question is too broad to answer here, and besides, obviously, it is way off-topic. Anyway, I try to provide some info. Vegetarian food is "shojin ryori" in Japanese. You can find some useful info by googling "shojin ryori". (Don't forget to enclose them with double quotations.) The first site that came up when I did was this. Here is one thread in the Japan Forum that may interest you: Vegetarian gyoza Another thread on vegetarian dishes in the Japan Forum: http://forums.egullet.org/index.php?showtopic=85885&hl= It should be noted that it's tough being a vegetarian in Japan: http://forums.egullet.org/index.php?showtopic=36292&hl= As you can see, Japan is not a kingdom of vegetarians. We are a "eat everything" nation. ← Hiroyuki many thanks for the effort.

Hi! Anyone cares to share his/her sweet & Sour sauce recipe. I saw somewhere someone using apple juice which I think is ideal. I just brought a packet of brown candy suagar which the high end restaurant are using for this sauce. Thank.

My 3rd attempts is better than the previous at least the shape of a basket formed. I'm going to try until it's perfect. What I am going to do after shredded or slice the potato to pat it dry as what Old timer said and slightly overlap sparingly as taught by Luckliers and i am going to seasoned it like the chinese wok burnt it real red as suggested by BRM. Sadhu the ideas.

There'r lot of interest in this gadget Thermal whip for mulit-purpose use whipped cream, mousse, foam sauce and the list goes on..... . I for once have not use it before and heard it many times and I only wish to learn how to dispense the foam sauce. The thing is that when gas is involve people naturally think of the safety aspect first and how to fix and assemble. Any nice guy who can share some photos or a video to show how it's done will bulit confidence in using it eversince it was revolutonized and popularized by Chef extraordinaire Ferran Aeral. my 2 cents and good day!

The problem may be the potatoes. If you are using a Russet or Yukon gold, the high starch content in them is what causes the sticking. Try using "New" potatoes like smaller reds. These are low in starch and what starch they do have has not fully developed. After you shred them, rinse in water and pat them dry as best you can. Dip basets in oil before filling with shreds. ← Tks alot old timer for the advice. Could be the idaho potato i am using that caused the sticking. Will follow as advise and get back to u.

Hi folks, I brought this gadget use for making potato basket years ago and I took it out to try and see wheather it work or not. It didn't succeed as it stick to the gadget(I forgot if it's the right name to call it). First attempt I shredded the potato, season with salt n pepper and squeeze out the juice and arrange in the net and closed it up and deep fry in oil I took it out when it colour but it stick. Second attempt I dip the gadget in oil and do likewise it also stick but is slightly better than the 1st attempt. Anyone wishes to share his/her experience in making a nice potato basket using potato. Here is the picture. Many thanks

Qwerty suggestion reminds me of a little amuse using watermelon cut the flesh into 1.5 inch cube,using a small melon baller to remove a scoop of flesh from the centre, creating a cavity for some watermelon juice and drizzle with an aged balsmic vineager.

Hiroguki san, Btw,I want to learn to cook some Japanese vegetarian food, kindly provide some infomation. Thanks

Kristin, What is Sriracha and the black rice what is the japanese name and how you cook it? Thanks Thanks

Have you try this recipe?

Bamboo leaf (sasa no ha or simply sasa in Japanese) ← Arigato Hiroguki san.

Who know the name of this leaf?

I will cut into small cube and pehaps toss with a meditterranean or Japanese kind of dressing. Great ideas!

I had in mind a vegetarian tartare. Never thought of beet, a good choice and as for tuno something new to me will do a check. Thanks.... keep the idea flows.

Hi, I am creating a vegetarian dish and instead of Tuna i am thinking of a meatless vegetarian items similiar to the tuna (ruby red vibrant colour), any suggestion? May all animal be free from suffering!

First finally after repeated attempts I finally succeed in posting photo here. I visited a peppercorn farm in my ancestral home in Wenchang, Hainan province(China). I shall post more photo henceforth and thank for your understanding.

Jackal, how much you brought it and years?

Great! you make the right choice by getting the Gaggenau and wish you many hours of happy baking and roasting. Take care !

Out of curiosity for this gadget, i saw decoding by Ferran Adria making caviar with a similiar gadget like the caviar machine and the long spaghetti another gadget makes me puzzled. I wonder how is the process like and do you have a recipe to follow? Thanks for enlighting and sharing?

fine sea salt - fleur de sel

I have been asking around for sometimes now, wheather is house owner or commericial organisation like hotels and catering establishment. what type of oven they normally used for multi purpose like baking, roasting and others. I ask abt brand, temperature range, tempered glass, electrical consumption/capacity,auto cooling fan, manual or automatic timer and most important of all wheather there is auto cut-off if temperature exceed maximum due to faculty, they gave vague reply. It's good to give ourselves some safety check and constant reminder whilst the machine is still in good working condition than late when it break down. Not forgetting the spare parts available.(what are the problems part.) Which brands of household ovens are popular? Appreciate your input? Thanks and wishing many hours of problem free cookng with your oven.

I learned somethings from you. Grateful. My e-mail:duriank24@yahoo.com.sg. Linda can you share what type of oven you use at home for baking? Good day!

Thank Linda 4 sharing. What is the exact title of this book and by whom and lastly I got a question to ask? How to lessen the sweetness in fruit cake?

Recently a friend gave me a Block of fruit cake wrapped in Foil and when I unfolded it, the alcohol gushed out. That fruit cake create a deep impression in me eversince. My wife liked it so much that she pursuaded me to learn and make it ourselves so that we can have it fresh from the oven. I told her wait! i have to be online and ask the expert in egullet for help. Can anyone enlightens me?

It was certainly a Gourmandise day to those present. An excellent work of art,tantalizing and good presentation. I can't wait to order his cookbook and video. Chef Lewis you did a great job!