torakris

Do you mean murame (red variety) and aome (green variety)? like this? In Japan they are mostly used for garnish with sashimi, what does Trotter do with them?

here is their list of restaurants, there aren't too many Japanese ones on it.... I think it really depends on what you want to eat. Also if you are travelling by yourself they aren't a good idea because you need at least two people to get the disount.

looks like ramen to me too, some recipes can be found in our ramen recipe thread ramen is probably one of my least favorite foods here.....

word for 3/5: ハモの落とし hamo no otoshi This is pretty much the same as a yubiki (the hamo is cut, dropped into hot water and then into an ice bath), yubiki being the term more popular in Kyoto. Hamo no otoshi is often served with a umeboshi sauce. hamo no otoshi

Cleveland Heights is the best place in Ohio! Ok, I was also born and raised there so I am a bit biased..... I second Ethnic Eats. it is a great book. my favorite place in the area is Sunland Asian Food on Mayfield Road in Lyndhurst map there is another shop , more Korean than anything else in the same area (can't remember the name) on the corner of Mayfield and Belvoir but I have found a lot of the stuff on the shelves to past the experiation date.... Also farther down Mayfield in the Golden Gate shopping Plaza is World Market this place actually has a pretty decent selection of stuff and it also a very short distance from half price books where i buy most of my cookbooks when I am home. If you don't mind driving a bit, head down to Solon (not as far as it sounds) to the Mustard Seed Market, this place is great! The only place I have ever found gobo (burdock root) in Ohio, this is the place to go for Asian vegetables. They also just opened up an Indian grocer on Mayfield just before Golden Gate, called Lakshmi Plaza it has a nice selection and quite a bit of fresh looking vegetables. I will be back in Cleveland for about 6 weeks this summer......

I am sorry to hear that it disn't work.. where did you find the mochiko and what was it called?

mouth watering pictures! We really need to discuss Vietnamese food more......

The newest on their breakfast menu: salad marinade bagel......

yesterday I picked up two new kinds of potato chips carbonara flavored on the left and spicy mayo on the right The spicy mayo were really good, the carbonara ones sort of freaked me out because they tasted too much like carbonara! It was just weird to eat them in a chip form.... I could only handle two of them and my kids finished off the bag. The spicy mayo ones are hidden.

hina matsuri dinner chirashizushi (gomoku -5 flavor style) and maguro sashimi (because it was cheap and looked good...)

Made a gomoku (5 flavored) chirashi last night. First I cooked the rice in a rice cooker with some sake and a strimp of kombu (kelp). Then I made sushi rice my mixing it with vinegar, sugar and salt. Earlier I had simmered some kampyo (dried gourd) with dashi, soy,sake and sugar and separately simmered some dried shiitake, aburage (tofu pockets), and carrots. These were then combined together and mixed to the rice along with a bit of the leftover simmering liquid. it was then topped with (all separately seasoned) lotus root, anago slices, shrimp, egg shredsd and nanohana (broccoli rabe)

3/4: 湯引きハモ　　　ハモ湯引き yubiki hamo hamo yubiki Yubiki is the process of either emersing cut fish into hot water or pouring hot water over the cut fish in order to tenderize it. This is a common way of preparing hamo and it is often served with sumiso (a vinegar-miso sauce) yubiki hamo

and of course there is our bento thread

Error message for this link and the previous one. Help please. I'm interested in more bento box ideas for my kids. ← here are some more scroll down just a bit and more click on any other names at the left

sometimes simple is good. One of my favorite sausages here in Japan is shiso sausage, you can find them in almost any store and are just incredible.

not hotdogs, but kamaboko (fish paste blocks) this time

even more hot dog carving ideas.....

our previous thread on yuba

3/3: 骨きり hone kiri (hoe-nay key-rhee) This literally means "cutting of the bones". The problem with cooking hamo is the process of honekiri (bone cutting). This is all but impossible for amateurs. Hamo contain many fine bones, some of which are very close to the skin, making them impossible to remove completely. The fine bones therefore have to be cut into tiny pieces. Master chefs are said to make up to 25 cuts in a width of only 3 cm. Of course this is an exaggeration, but the more cuts there are, the better the taste. from here After the bonesa re cut and the hamo is cooked it takes on a beautiful sort of frilly appearance, like this.

Hmm, looks good, I'd like to try it. Is there a simple way to prepare it, or at least a simply-explained way to prepare it? I've heard of it, but don't remember ever seeing it on offer at any of the restaurants I go to. I'm also curious as to how it's purchased; I presume fresh/refrigerated, like tofu? AND I'm curious if there's any reason why it's unique to or "claimed" by Kyoto...? thanks for the pic and introduction! kanga ← Firstly: There are two reasons why Kyoto becomes famous for fu and yuba. One is that Kyoto is center for Buddhism where thousands of temples located. Secondly, Kyoto water is famous for its purity and thus lends good taste for fu and yuba, both of which need lots of water in making. from here Yuba is time consuming to prepare and is very pershiable, so it doesn't ship well. The best places to find it are a tofu shop that makes it daily. You can make it at home, check out the soy class at eGCI

This is going to be high on my list for the next time I come to Tokyo!!!!! When me and my BF were in Japan last year, we went into every pan-ya we saw.... and bought pans in practically every one!!! ← I remember when I first came to Japan, I loved the panya-sans. Lunch almost everyday was something picked up from a local shop (in Yoga, Tokyo at that time), kare-pan was probably my favorite. 15 years later I might venure into a bread shop a couple times a year....

yuba is often referred to in English as tofu skin, it is the skin that is pulled off the pot of soy milk as it is being heated to make tofu. It is also probably one of my favorite foods....

yeah I would love to see what you bought AND made!

Mia insisted I take a picture of her onigiri (purchased, not made...) tsukune onigiri-- chicken patty with a teriyaki like sauce and a dab of mayo with a bit of nori, she said it was really good.

picked up the new yubari melon kit kat this morning it had a great melon taste, but I didn't really care for it with the chocolate...