rykomatsu

Nijiya in San Jose has Sudachi, $1.99 per fruit, as well as matsutake so I would think that the one in Mountain View would have them as well on El Camino north of 85 across the street from the BMW dealership. They MIGHT have dried Yuzu zest and Yuzu oil, and I do recall them having the fruit as well a few years back. (if you can't tell from your other thread and this one, I love nijiya ) -RK

lol

A smidgen early but nabemono I had yudofu yesterday with some matsutake...it was chilly for september in San Jose last night

In terms of where to find in the SF Bay Area, try some of the Japanese grocery stores. Of all the Japanese grocery stores, I think your best bet would be Nijiya. There's one I believe on Post Street in SF. Or if you're near San Mateo, there's one south of 92 on El Camino; if you're going south on El Camino, it's in a plaza on your right hand side. If you live near the Cupertino area, there's one on El Camino north of 85 in the plaza across the street from the BMW dealership. Aaaand if you're in the SJ area, there's one in Japan town on the street next to Taylor towards 280 where Dobashi used to be. Why Nijiya as opposed to say Mitsuwa or Maruwa (is Maruwa still around in Japan town in SF?) or the other mom-pop Japanese grocery stores? While I can't comment on Maruwa anymore since I haven't been in over a decade, Mitsuwa caters more towards the generic items people would buy not just in Japan but also in the US...it's a little americanized. A lot of the other stores to my knowledge are more catered towards Japanese Americans who for the most part might not need the more exotic items from Japan. Nijiya on the other hand appears to cater more towards Japanese (issei/shin-issei) type of families and individuals and you'll typically see them carry more of the ethnic items. Some of the more unique items they've carried or carry, that I have never seen at other Japanese markets here, are: Kanzuri Yuzu-kosho Fugunabe I think they also had Fugu Sashimi at the same time (maybe someone remembers; it was being sold during the christmas/new years holiday time period about 3-4 years ago) The one in San Diego once a very long time ago also had Inago tsukudani (essentially cricket tsukudani lol). So you might want to give them a call...or, I can do some searching on Friday as I invariably goto the one in Mountain View every Friday night. Hope this helps

Hello, Beef tongue is pretty standard fare in Japanese style Korean BBQ (not sure if it's actually used in Korean BBQ) and is very easy to prepare. It's also common for Japanese "pubs" (Izakaya) to serve as a side dish with beer. Thinly slice tongue, about 2~3mm thick, lightly salt, grill until brown and the slices start cupping a bit, add a dash of lemon juice and consume. The meat itself is a little stiffer due to (i think) the collagen and has a slightly "crunchy" texture for the same reason. A lot of my western friends love it until they hear what it is

Hello, I've been lurking for a while but here goes my first post I don't　recall ever doing this with Saba myself as I've always had it grilled, but salmon kasu-zuke is a favorite of mine. Kasu's a byproduct of making sake and it looks a little bit like really pale miso. Put kasu in a ziplock bag, then put the fish in there. I massage the bag lightly a little bit and then stick it in the fridge for 2-3 days usually. After that, stick it in a toaster oven or grill it. It results in a very robust flavor rich in "umami" with a distinct fermented/protein-ish undertone for lack of a better explanation. A few of my friends enjoy making kasu-zuke from saba so it can't be all that bad. I really enjoy salmon and hamachi-kama kasu-zuke. You should be able to find Kasu at your local Japanese grocery store cheers!