MoGa

Comments from me about this are meaningless, but my husband is very impressed. $42 doesn't seem nuts at all (you got a food-tour out of it too). This cost almost seems inevitable on a first attempt and on a dish for one - he doesn't think you should feel anything but proud. In his opinion any less effort wouldn't have resulted in a bowl of ramen, you would have ended up with a bowl of Asian pasta instead. He was curious that no chicken parts went in (he wonders if some chicken feet would have added to the broth), and the only surprise ingredient was the green mange tout (an ingredient he associates with the 80s). But a hearty and sincere 'congratulations' are due here. Well done! ----- What we both really want to know is What part of this did the dog get to enjoy?

No Zacapa 23 here, but most of the other brands you are asked about are in this link which shows the Tokyo prices http://www.rakuten.co.jp/shinanoya/567466/472086/ Address of Shinanoya shop: Kabukicho 1-12-9, Shinjuku - more info here: http://www.bento.com/rev/0595.html An even larger selection can be seen here: http://store.shopping.yahoo.co.jp/kawachi/a5e9a5e028.html Keep clicking as every link will give you a wider selection Address of this store is: Udagawacho 30 - more info here: http://www.bento.com/rev/0417.html Ron Zacapa Centenario prices here: http://item.rakuten.co.jp/loj/c/0000000170/ Zacapa 23 - http://item.rakuten.co.jp/loj/11303/ It's an online shop. You can drink Zacapa 23 here: http://www.orange-tokyo.com/menu/rum.html Another place that should have Zacapa 23 is Bar King Rum: http://www.kingrum.jp/rumlist/index.html#GUATEMALA Let me know if you need help figuring out either bar address (I can write the English equivalent but it takes time. Just copy the address in Japanese and post into Google Maps if you want a general idea as to location Bar Orange: 東京都 港区西麻布1-5-16 Bar King Rum: 東京都豊島区池袋2-9-1 (don't paste in the 太田屋ビル1F part)

Do try it with fresh nagaimo, nakji. It really is much easier to use than you might think. I've been compelled to make it with a packaged mix a few times, but it just doesn't compare. When using a mix, my husband takes a bite, nods and says it's good. When using freshly grated nagaimo, my husband takes a bite, takes another and carries on until he has to stop to breathe at which point I get a long drawn out "Wow!" from him before he continues. (Apparently you can grate and freeze what you don't use)

Unfortunately I couldn't get this link to open up fully on my mac (only 3 pages) Here's an HTML version in case anyone has similar difficulties http://66.102.9.104/u/HokkaidoGov?q=cache:...UTF-8&inlang=ja (I'd never have found this information for myself, thanks!)

I can think of a genuinely good reason to have a mechanised cocktail machine. And that's to replicate the hard and fast shake used in some Tokyo Cocktail bars. Apparently this allows cocktails to be served several degrees colder than usual, and some cheaper brands of alcohol benefit from this treatment (occasionally tasting better than a premium equivalent). I'll let you read more about it here: http://search.japantimes.co.jp/cgi-bin/fg20080125nc.html I have had a few cocktails prepared in this way (violent and fast, but also controlled - it's like having an energetic flamenco dancer explode into a 10 second performance... not something I can replicate at home, certainly not with my bad back!) If you can replicate cocktails made in this style (and I stress, it's not easy for humans to do) I think you may have found more than a mere gimmick and there'll be a true demand.

May I direct you to a thread for Okinawan cuisine? http://forums.egullet.org/index.php?showtopic=18573&hl=

I have another book that was originally written in 1905 by Basil Hall Cahmberlain. It's called "Things Japanese - Being Notes on Various Subjects Connected with Japan". He has remarkably little to say on the Ainu (who he calls The Ainos) - approximately 3 pages (there are around 550 in total). He mentions that there are hundreds of place names all over Japan of Ainu origin (including Noto - from nottu, meaning promontory and the river Tone - from tanne, maning long). He describes the Ainu in a way I would not feel comfortable repeating. I'll include a couple of quotes (it was written over 50 years ago so this should be OK for copyright) "The Ainos were till recently accustomed to live on the produce of the chase and the sea fisheries; but both these sources of subsistence have diminished since the settling of the island (presumably Hokkaido) by the Japanese. Consequently they no longer hold up their heads as in former days, and notwithstanding the well-intentioned efforts of a paternal government they seem doomed to disappear, though it is true that during the last twenty years their numbers have remained stationary at about 17,000. Their religion is a simple nature-worship. The sun, wind, ocean, bear, etc., are deified under the title of Kamui, "god", and whittled sticks are set up in their honour. The bear, though worshipped, is also sacrificed and eaten with solemnities that form the most original and picturesque feature of Aino life. Grace is said before meat." A rather florid translation of a prayer said before eating follows. Folktales are mentioned, some complimentary words on the language and a description of the complicated counting system. Basil Hall Chamberlain also states that "the younger generation seems to be discarding the native language altogether in favour of Japanese" - so it seems unlikely that the Ainu counting system will still be in use today. He finally says "Hitherto the Aino have known nothing of the use of letters" and that they rely on an oral tradition for their literature. ---- I can't help but suspect that his slim entry on the Ainu merely reflects the interest of his peers at that time. Chamberlain himself appeared very interested as he co-wrote books on Ainu culture and visited Ainu villages together with Rev. Batchelor. More information from this era can be found in the work of Reverend John Batchelor (British) and in a 20 volume work entitled "Ezo Fuzoku Isan" published by the Kaitakushi in 1882. There's a fascinating potted account of Rev. Batchelor's life here: http://www2s.biglobe.ne.jp/~matu-emk/bachel.html - it mentions that he couldn't eat Ainu food apart from "dumplings of millet and barn yard grass" and also says "The meals of vegetable and millet were unbearable to him, because he had eaten much meat before" --- just seen the other posts (it took me a while to write this) The link to the account of John Batchelor's life says a little more: "The meals of vegetable and millet were unbearable to him, because he had eaten much meat before. As a result his body got weaker and weaker and he came to feel some difficulty in walking. In such an ill-fed condition his two friends came to see Batchelor from Tokyo, but he could not serve any thing to eat to them. On the contrary they brought a can of beef to him. He could enjoy meat after a long time." Although it doesn't mention anything about the Ainu eating raw meat at this time, I guess this would be possible, it's consistent with the account (I can't tell if he wasn't eating meat because there was none available or because it was eaten raw or in a way he couldn't tolerate)

Sourcing Nagaimo in London Not that straightforward. Easiest place to find it is the Japan Centre , Piccadilly. It's wrapped in clingfilm with other vegetables and staff know it as nagaimo. However, this isn't a dependable source (sometimes we can't buy it for several days or even weeks). More problematic is the price. An approx 12cm portion costs about 2GBP. It's wrapped in clingfilm. Thing is, we like to eat lots of nagaimo regularly, and the price quickly racks up. Having hunted around China Town over several weeks, we failed to find an alternative source until a post in the China Forum reminded me of a shop we kept overlooking. See Woo, 18-20 Lisle Street (parallel with Gerrard Street) Here it is given its Cantonese name - Wai San Root and the characters on the receipt are: 淮山 (alternative names can be found on this wikipedia page: http://en.wikipedia.org/wiki/Dioscorea_opposita ) Price is currently 2.87GBP per kilogram (much, much cheaper). It's sold in a sealed plastic bag. - currently if you enter "wai san" & nagaimo into google only 2 entries come up (hopefully, this will become a third mention) Not sure if I should post this in the UK forum. We're familiar with nagaimo and had trouble finding it, it must be tough for those looking to cook with it for the first time. And I'm convinced many more people would love to eat it if they knew how good and how easy okonomiyaki were (even if they don't like nagaimo any other way... although it's so perfect for summer! Tororo soba, mmm...)

As the consumption of wheat by those who are gluten intolerant is a serious matter, I'm going to but in with my own interpretation. Tamari shouldn't have been made with more than 20% wheat (Generally 10%). It isn't always wheat free. As good an explanation as any can be found on this page http://soyascan.com/HSS/soy_sauce6.php Scroll down to: "Tamari-Shoyu. a close relative of Chinese soy sauce, is made with a large percentage of soybeans (80-100%) and little or no wheat (0-20%, average 10%)." Sometimes soya sauce with more wheat in it is incorrectly labelled as tamari so it's always best to check the ingredients.

There is no set answer for this. Dashi is made at different strengths for different dishes and there is no pre-determined quantity suitable for everything. Also ready made dashi (powdered and liquid) come in varying strengths just as 'Western' bouillon and stock cubes do. Could you tell us what kind of food/recipe you intend to use the dashi in? It would also be helpful to know which brand you are using. If you can provide a little more information we can provide a much more helpful answer

Wow! Truth and realism in advertising. Strange how an accurate depiction of so many products we eat can invoke such revulsion. ----- 'Chicken Tonight' is pretty vile, and everyone who lives in an English speaking country seems to have been assaulted by it.

I have a stainless steel Le Creuset pan (we were given cash and requested to buy a good pan with it as a wedding gift). We absolutely love it. The lip pours well, it's easy to clean*, no hot spots so nothing ever burns. Lid is nice and heavy yet it's designed in such a way that you can slide it over to rest on the handle. Must have been a year now since we got it and as good as new. I think of the couple who gave it to me pretty much every time I use it. As far as we're concerned this pan ranks up there amongst our great buys. We have the 20cm saucepan with lid seen here: http://www.lecreuset.co.uk/Default.aspx?PCat=43 by the way (not quite true - mine is 22cm across, 10cms deep and there is no helper handle. I can't actually see it on the site) ---- *OK, it's a liiiitle bit tricky to clean where the pan connects with the handle, but I'm being really picky here... there's no strange crevices that can't be cleaned like some other pans have.

I can't respond fully to your question, but I'm also interested in Ainu culture (although I can't help but be wary of what gets presented as Ainu culture). On my list of places to visit is an izakaya in Nakano (a few stops West of Shinjuku, Tokyo) http://www.bento.com/rev/0561.html There's quite an old article here: http://www.iht.com/articles/1994/08/05/fainu.php I get pessimistic about learning much (it's still a volatile subject). I've just read an autobiographic account of the life of a famous Tsugaru Shamisen player called Takahashi Chikuzan who was based in Aomori (Northernmost Honshu) but who spent years of his life wandering Hokkaido, early in the 20th Century. He refers frequently to the food he ate (and even to candy and 'medicines' he sold). What strikes me is that there is no mention of anything about Ainu life. Kikkoman publish a series of articles online about Japanese food which make worthwhile reading. You might be interested in this one which covers food from this region. http://www.kikkoman.com/foodforum/thejapanesetable/10.shtml I personally find it fascinating that the instrument used to play a Tsugaru shamisen looks exactly like the knives used by Inuit people to slice seal and whale meat, but I'd prefer not to draw any conclusions from such a meager observation.

I was curious to know which ratio you had used Hiroyuki. Thanks for responding with it, I'll try it this way next time.

You seem to have a point there. The konnyaku didn't really bring anything along to the party, but it wasn't an unwelcome guest either. I'll cook it with the rice next time. I also wonder if it's worth marinading konnyaku with the sake/mirin/soy sauce Hiroyuki recommended first. Perhaps I should add here that I simmered the konnyaku in boiling water and rinsed it before shredding it. That pretty much eliminated the smell. The maze gohan was certainly tasty and ended up being a perfect way to finish off some ingredients I had that needed eating. As well as the salmon flakes I had some small cooked prawns and they made a splendid addition also. I always seem to have abura-age in the freezer which I rinse with boiling water and then squeeze dry. This was my first attempt at maze gohan, but I'm not sure if using sake, mirin and soy sauce in a 1:1:1 ratio was the best way. It did taste good though!

I have a book called Tsukemono by Ikuko Hisamatsu and she has a few suggestions I can certainly recommend. A nice simple and quick one is Daikon Osaka Zuke, here's my interpretation: Weigh your peeled daikon and measure 2% of the weight in salt (i.e. if you have 300 gms of daikon you need 6 gms salt). Cut the daikon lengthwise into 1/4 inch slices and chop these slices into matchsticks. Soften a dried chilli in warm water and remove seeds, slice it thinly. Put the daikon and chilli together in a container and mix with the salt. Put a weight on top and let it stand for 2 hours. After this, drain the container and squeeze out any excess liquid from the daikon, put it back in the container. Cut up a 4 inch slice of konbu. Place the konbu on top of the daikon, replace the weight on top, daikon will be ready to eat 1-2 hours later.

I'd never thought of combining kochujang and mayonnaise, I definitely, definitely have to try that. One of our favourite ways of eating cabbage (and you're right, it's especially good right now) is shredded and raw and dressed with mayonnaise, crushed garlic and ponzu. I'm just waiting for the rice to finish so I can make Hiroyuki's maze gohan suggestion. Looks like I've decided on a side dish now.

I'm just about to give it a try following your lead. I have flaked salmon instead of flaked trout but all the other ingredients are to hand. The only adjustment I'm going to make apart from that is to add threads of konnyaku as I had some left over from yesterday. I still don't know if this is a good or bad idea.

Yes, the pictures are beautiful, but I'm more thrilled to learn that you were all out eating together. That's wonderful! I really have to try making almejas (clams in Spanish) with sake.

Thanks for the suggestions about how to go about adding konnyaku to okonomiyaki. I've done so a few times now, so I already feel like an old hand. I cut one block in half for two of us and simmer it in boiling water for a minute or so. I rinse this in cold water and slice it into sheets, these I then cut into matchstick shards. Here's an okonomiyaki I did a few days ago with konnyaku (I can't remember if I was able to use nagaimo for this one... I've not been able to get hold of any for a while and konyyaku does indeed help with the okonomiyaki batter and grated boiled potato kind I've had to make do with lately). I forgot to add the ao nori so it's on top of the bonito shavings instead of underneath them - looks pretty in the photos this way. cabbage, scallion, sakura ebi, konnyaku (the beni shouga is mixed into the batter) http://bp3.blogger.com/_n1sjt7SfiAw/SB8IaY...h/oko-bowl1.jpg Sorry it's blurred. Upside down in the pan - sandwiched inside are a layer of prawns, the other side is topped with Soya Bacos bits (I can't bring myself to eat real pig) http://bp0.blogger.com/_n1sjt7SfiAw/SB8Iao...lurred-pan1.jpg On the plate http://bp0.blogger.com/_n1sjt7SfiAw/SB8Iao.../oko-plate1.jpg http://bp1.blogger.com/_n1sjt7SfiAw/SB8Ia4...o-close-up1.jpg

I used Jelly in the English sense where it does mean Jell-o. For me, they are basically the same, where I'd say jelly you might say jell-o, where I'd say tomahto, you might say tomaito. Where you might say jelly I would say jam. If the diners this thread is aimed at cannot distinguish whipped cream from cool whip, I doubt they will be turning their noses up at Jelly(UK)/Jell-o(US). Sometimes British trifles are made with jelly and jam. The same sentence in American English: Sometimes British trifles are made with jell-o and jelly.

I don't think there is a definitive answer, miso is manufactured in a variety of ways. Some are made with only traditional ingredients, others are chock-full of preservatives. I have an organic miso at home, I keep it in my refrigerator, sealed in a plastic container. The manufacturer for this particular miso recommends consuming it within 6 months. Other (non-organic) miso products I have had seem to be perfectly edible kept in a similar manner for a full year - I know because I've found and eaten miso kept in my parent's refrigerator! The main thing is to keep it from drying out. I wouldn't recommend keeping miso for longer than a year, but, in reality, properly stored, miso can be kept indefinitely. --- To illustrate what I mean, in English, here's a manufacturer which recommends 6 months somewhere cool: http://www.yamato-soysauce-miso.com/product_miso.html Here's another suggesting that theirs can be stored for as long as you want in a refrigerator: http://www.shinmeidomiso.com/ --- There is some discussion about keeping miso in this miso thread: http://forums.egullet.org/index.php?showtopic=17794&hl= Look at the comments that directly follow post #30 for more opinions

I can assure you that jelly in trifles is very, very common. In fact, my husband (who came to England as a 10 year old and who's accent is indistinguishable from that of a Brit) didn't know that trifle can be served without jelly. Non-jelly trifle is more traditional, but jelly trifle has nowadays become the default, the contemporary 'classic'. I said "A cheap and cheerful easy to assemble classic English trifle served to gatherings of non-demanding diners would consist of layers of:" and I stand by this. Trifle connoisseurs and purists may reject jelly in this dessert, but that doesn't change the fact that the overwhelming majority of trifles made and served in the UK include jello. I assume that the pub owner either prefers this style of trifle (which I recognise as being the more traditional kind) or, equally likely, has reverted to it to better serve the tastes and expectations of the local clientele. ---- Here's is a link for a rhubarb trifle - with jelly - from Delia Smith, the British 'grande dame' of cookery. In it she mentions that jelly trifles are the kind she enjoyed as a child http://www.deliaonline.com/recipes/old-fas...le,1382,RC.html And a link to a BBC recipe that states that jelly was already being added in Victorian times http://www.bbc.co.uk/dna/h2g2/A663455 (If you scroll down to the 'quick version' it's pretty much exactly as I've described) The point of my post is not to quibble about the rights or wrongs of jello (or cool whipp) in trifle, but to convey economical and easy to prepare alternatives that can satisfy judiu's request for ideas and be acceptable to the association's undemanding members.

I'm not sure what you mean by 'a few ingredients', whether you mean 'not many' or 'lots'. For my way of thinking, ramen preparation borders on the 'lots of ingredients needed', certainly in comparison to soba, udon or somen, which is why few Japanese people ever make restaurant style ramen at home yet might try their hand preparing the other noodles. Anyway, I'm digressing. There is already a thread in this forum dedicated to ramen recipes. Hopefully, you can find the answers you want there: http://forums.egullet.org/index.php?showtopic=2298

Is there a different concept of 'trifle' in the US to the UK? The reason I'm asking is that you haven't mentioned jello (jelly) as a composite ingredient to your trifles. A cheap and cheerful easy to assemble classic English trifle served to gatherings of non-demanding diners would consist of layers of: Sponge - either slices of fresh sponge, like your pound cake, or dried biscuits/cookies (such as ratafia/amaretti) also called 'trifle biscuits' which become moist once the other ingredients are added. The sponge layer is often doused with some alcohol/liqueur (rum, framboise etc..) Jelly & fruit - Jello is made up with hot water, fruit is added, this is then poured over the sponge layer and allowed to cool and set. All kinds of flavoured jello can be used and the choice of fruit is pretty much limitless - strawberry jello with canned mandarin segments or canned 'fruit cocktail', Pineapple jello with slices of pineapple & mango, lime jello with canned grapes and slices of kiwi fruit, raspberry jello with canned peach slices, orange jello with stewed rhubarb (a ginger liqueur over the base of this one would be good)... seriously, combinations are limitless Custard - Any commercial custard can be used. Tinned powdered custard which is mixed with hot water is very popular in England. It's simplicity to make and very cheap, especially in large quantities. Once made (make it as thick as you can), allow it to cool before pouring it over the set jello layer. Whipped cream (or Cool Whip if preferred) - With all that custard, you won't need to have that much cream, so hopefully, you won't need to resort to Cool Whip. Extra fruit and toppings - do what you like at this point - slices of fresh bananas, strawberries, grated orange zest, chocolate, sprinkles, and then there's the option of adding sauce - raspberry, chocolate, fudge, etc... ----- I'm sure once you work out which jellos and fruit are available to you throughout the seasons and you start being creative with combinations, you'll come up with a different possibility for every week of the year to suit your budget.