torakris

I broke my foot a week ago and it was finally put into a cast yesterday. I was hoping for a cast that would enable me some walking/standing ability (without crutches) but because of the location of the break it was impossible.... My husband has been cooking for the past week (I wasn't supposed to even be standing...) and he really can't cook, he can't even read the directions off a back of a package. I am starving and want to eat decent food the problem is I have a tiny kitchen and there is no table that I can sit down at to do prep (the only table is on the other side of the house and two steps away). I tried putting a chair in the kitchen put it was too low and it took up so much space I couldn't really get around it. Without the support of crutches I have only about 10 minutes standing time before my right leg starts to quiver as I can't put any weight on my left foot at all.... What can I do in 10 minutes? As I am also unable to go shopping, I really need to stick to the staples (and I am pretty well stocked). I am really running out of ideas and I don't want to eat any more instant ramen, retort packs of curry or tinned fish!

My Tokyo born husband can't get enough of sujiko either. I have never seen this miso version, it looks great. I will give this a try as well.

I actually like the combination of raw fish and fried egg... I have been making bibimbap for years with sashimi and often topping it with a fried egg. One of my most recent bibimbaps was poke style (tuna was marinated in soy, sesame oil and pine nuts), I would have added an egg but they are really expensive right now....

Actually this was a thread I had been meaning to start for sometime now, I just kept forgetting about it..... I just mearged a bunch of separate older threads into it. Thank YOU!

I am glad you figured it out! Maybe you should write them a note and let them know....

you guys are mean, mean, mean!! I want pizza too! The doctor said because of the place I broke my foot I am unable to use a walking cast and will be off my feet for the rest of the month... I can pm my address to anyone who wants to send pizza my way.....

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Found it! OGO I wish I had known about this place a couple months ago when I was in Akasaka with a friend and looking for something to eat....

poke moco can be found at most Hawaiian places here in Japan, it wasn't bad but I have had beetter at different places. I like it because it is much lighter than a loco moco...

I have always wondered where this salmon skin thing came from.. I don't think I have seen it here, of course I don't get out too much... I did notice it was very popular in the US last summer, with rolls, salds, etc... I tried the roll but wasn't really impressed. I tried popping it into a Japanese search engine and just came up with a bunch of restaurants in the US that offer it on their menu, most of the recipes I found in Japanese that referred to salmon skin were saying 'remove the skin and the bones from the salmon...' I really don't know of a "traditional" prep for this and personally I always leave the skin on my dish

Was this using soft kaki (like ripe hachiya) or the crisp salad type? I think unless you work with hoshigaki you won't have much choice but to wait until fall :) I'm thinking I'd like to make a rhubarb liqueur right now, which is certainly not very wafuu but I've never tried to make one before. Off topic, but... I used thin sliced wedges of persimmon (fuyu or something... the type which is sweet when still crisp) for Korean mul gim chi sometimes... A classic white winter-style water kim chi, with ginger, sugar and salt in the brine, daikon or the Korean equivalent thereof, maybe some sweet or mild red peppers in thin strips. Koreans often make this winter mul gim chi with apples or pears, which I've also done. ← I had the kakishu in a restaurant so I am unsure of how it was made. I love mul gimchi, I have never thought to try persimmons in it. Need to wait about 6 months though...

Because I did the very stupid thing of fracturing my foot about 36 hours ago, I am not going to be making anything for a while... I will keep watching this thread though to see if the perfect recipe appears, tepee's is looking very good though, and I will give it another try in July once the cast comes off....

Last fall I had a wonderful kakishu (persimmon liguer) and I would love to try to recreate that. I think I will start with umeshu first though.

wow, you get your ume early! It will be another 4 to 6 weeks before they are available here...

I would love to hear more about your lychee liquer, I don't drink very much but I do enjoy fruit liquers. I have a couple cookbooks (in Japanese) that have recipes for these but I have yet to try them. I am determined to make umeshu this year!

here is a previous Japanese knife thread, with more specific locations Your best bet would be in Kappabashi...

this sounds like the perfect bento to me! To me the simplest beto should have rice (usually with some kind of garnish/seasoning), a protein of either fish or meat, something green and an omelet. The omelet is optional but it does add nice color. This is usually what I go for when making a bento for the kids, when it comes to my husbands bento anything goes!

those look great! what was the dough? more cake like or more like a manju?

I am going to have to put this cook-off (and future ones) on hold for quite a while. I tripped over a toy yesterday and managed to fracture my left foot. I am completely off my feet for one week until the swelling goes down and a full cast can be put on. The 2 to 3 months I am in the last I will have limited mobility and probably not spending a lot of time in the kitchen..... I will be reading along though!

well I learned a new word yesterday. 骨折 kossetsu This means to fracture, as in a bone, more specifically my foot.... I will be online erratically for the next couple days and then I will be at the computer all day long for the next 2 to 3 months since the cast will limit my mobility.... we will continue Daily Nihongo at that time.

4/19: 鮎寿司　鮎ずし　( and about a 100 other ways to write it ) ayuzushi fernmented ayu sushi, is is also a popular eki-ben, or boxed lunch bento from a train station. ayuzushi eki-ben

tepee, those are gorgeous! I might try this again. I like the idea of some sugar in the pastry part, mine was very bland with just flour, lard and milk. Your's also calls for more sugar than mine (2 tbs to 2 cups milk), I think I will try to cover them as well as they started to brown pretty early on....

I have been tossing around the idea of a book for a while now. I have been thinking of turning my Daily Nihongo thread into a sort of Encyclopedia of Japanese Food with recipes included, though heavier on the information. This thread is proving to be interesting.

well mine didn't turn out very well either..... firstly I forgot the salt in the pastry, so they were very bland... then as I was carrying the pan to the oven they jiggled too much and the egg part went over the sides and into the bottom of the cup, so part of it tastes like sweetened fried egg..... I also left them to bake while I was working on the computer and they browned too much... I haven't eaten these in about 8 years so I can't really remember what the pastry was like but this was quite flakey. The egg part was ok though it could have used a pinch of salt and a bit more vanilla.