torakris

in continuing with the snake like creatures..... 3/2: ハモ hamo (hah-moe) pike conger hamo

Congratulations! Will it ever be online?

i just found this great website on Sushi Eating How to

I just found, actually I knew about it for a while just never went, a German style sausage shop 5 minutes from my house. He had a nice selection, and was very talkative , it was mostly German style things (duh!) but he also had some chorizo (that looked great) and some things with a Japanese flavor including miso bacon (wonderful!), shiso sausages (the best I have ever eaten!) and wasabi sausage (gonna get that next time). We picked up a sausage sampler my husband and kids got at it while I was hunting for the camera.... their homepage (lots of gorgeous pictures) can be found here: Stadt Schinken

lat night I sautted some carrots, then added them to the rice cooker with some dashi, soy, sake and mirin, voila! ninjin (carrot) takikomi-gohan

I just picked up my co-op delivery and.... sakura manju

here is a previous thread on web sources for Japanese products

I found them online at the beef jerky store, you can shop in person in Las Vegas, if you happen to live there. never tried making them..... and Ariel, welcome to eGullet and the Japan Forum!!

also just one word of warning, if you are ever in Japan and see something on the menu that says sakura niku 桜肉　(literally cherry blossom meat), don't assume it ha anything to do with cherry blossoms. It is sort of a "poetical" way to refer to horse meat....

we are definitely getting ready for spring here in Japan, even though it is still cold as hell.... Paging through my weekly catalogue for my co-op last night I noticed a wide variety of sakura flavored foods. First was sakura takikomi gohan no moto, this consisted of salted sakura blossoms ans various vegetables in a dashi broth that you just add to washed rice and place in your rice cooker. I couldn't find any pictures on the web, did find a lot of pictures of sakura gohan. also from Suntory a sakura and cherry flavored alcoholic drink, I ordered this one! there were also a couple sakura flavored snacks and though it isn't food　they had a sakura scented air freshner for your bathroom...

Yes basically they are just one large food courts that focus on one type of food, not nearly the size of Disney World....

These are a favorite of my MIL and I often eat them at here house. I just ordered a 3 pack set of pickled garlic from my co-op (will be here next Tuesday) consisting of shoyu pickled, ume pickled and a sweetened vinegar pickle type...

yuba of course.....

KYOTO PREFECTURE (Kansai/Kinki region) http://al2.jp/pc/stc/tokyopanyastreet/pan_index.php http://www.kyoto-su.ac.jp/~leon/Kyoto_delicacies/ discuss the foods here

I thought we had covered Kyoto.... oops! Well..? some links can be found here

and Namco's newest, Tokyo Panya (bakery) Street a bread theme park....

Osaka even has quite a few

3/1: 蒲焼 kabayaki We discussed this a page back when talking about unagi, dojo is quite delicious when prepared in the style as well. dojou no kabayaki

I was going to use a recipe from her "indian Cooking" book but am now going to do a vindaloo by Julie Sahni. I like lamb, but rarely eat it in Japan because it is all from NZ/Australia and the taste is quite different from American lamb.....

2/28: 舞子丼 maikodon (my-koe-dohn) This is a donburi (rice topped dish) that consists of a yanagawa nabe placed on top of rice. I tried and tried to find a picture but came up empty....

so who cheats and uses chirashizushi no moto when making it at home? My MIL always does and my the number of varieties available in the stores I assume many people do as well. I admit it is a time saver when making the gomoku style chriashi....

some hina matsuri recipe ideas from Ajinomoto

Since I didn't do anything last year, I am planning on definitely making a chirashizushi for hina matsuri this year! Anyone else? what kind? the chirashizushi thread three years ago I made a keeki sushi (cake sushi) for girl's day and my daughters were very excited about it, it looked something like this. I think I will go for something a bit simpler this year....

I must insist that the next recipe we choose does not have a standing over a stove and stirring constantly for 40+ minutes..... looks gorgeous Chris!

well if I wanted a sausage gumbo I didn't have much of a choice but to make it myself.... Sausage making is the new hobby my husband and I are enjoying together, we are slowly working our way through Bruce Aidell's "Complete Sausage Book" and now that we have found a local source for hog casings we can make anything our heart desires, we had been sticking to the bulk sausages. We made about 4 lbs of chicken sausage and use 1 1/4 lbs in the gumbo, the rest went straight into the freezer.