torakris

FEBRUARY 3rd This is Setsubun and the most famous food for this day is of course the mame (beans), you will find these sold in various ways leading up to this day most often in small packets like this. These beans are thrown around in the house or out, while shouting for the evil spirits to leave and for the happiness to come in. Some people also eat the same number of beans as their age for extra luck in the upcoming year. There is also a custom of eating grilled sardines and then putting their heads on sticks outside your door to further ward off evil spirits. and Other celebrations of Setsubun involve eating Nori Maki, a special sushi roll. Particularly in Western Japan, many face the "lucky direction" (in geomantic form) for the year (SSW for 2003) and try to eat the entire sushi roll without saying a word. Those who are able to accomplish this feat (the roll is about 20 cm long) are promised luck with their business, longevity, and freedom from illness. In Osaka, where this tradition appears to have originated, some people say the practice started when a young Geisha ate the tasty delicacy in order to assure she would be with her favorite lover in the coming year. In some areas, the Nori Maki is made with a stuffing of seven colors which represent Shichi Fukujin (seven gods of happiness). from here

2/3: 節分 setsubun Setsubun has been celebrated in many ways, but perhaps the most common custom found throughout Japan is the traditional Mame Maki or the scattering/throwing of beans (mame) to chase away the evil oni. In some ritual forms, the Toshi Otoko [literally "year man" but referring either to the "man of the house" or to men who are born in the animal sign of the coming year (bird for the year 2005)] will throw mame within the house or at someone perhaps dressed as oni and repeat the saying Oni wa Soto; Fuku wa Uchi (Get out Ogre! Come in Happiness!). After the ritual throwing of the beans, family members may then pick up the number of beans corresponding to their age; eating these brings assurance of good fortune in the coming year. from here

2/2: ひつまぶし hitsumabushi hitsumabushi is one of the dishes Nagoya is famous for, it is an eel and rice dish but it has a very strict way of eating it. Here are some pictures: http://www.maruuo.co.jp/hitsumabushi.htm (you need to scroll down just a bit) first you are served a large bowl of rice topped with slices of eel on a tray with various condiments, hot tea, pickles and usually a soup and then in the corner of the tray is an empty bowl with a rice paddle in it. There are 3 steps to eating the eel: 1. You place 1/3 of the rice and eel into the empty bowl and eat it. 2. You place another 1/3 of the eel and rice into the bowl and then you top it with the condiments (this can vary but something like scallions, shiso, nori, etc) and then you eat it. 3. You place the final 1/3 of the rice and eel in the bowl add a little wasabi and then pour the hot tea over it and eat it as ochazuke. Now you are done!

That really sounds great! My husband has made a "hamburger curry" a couple of times by making up a hamburger patty and placing ontop of the curry and rice. I never thought about its similarity to a loco moco, now we have a better name for it.

tonkatsu curry I still wasn't feeling well so my husband made the curry and I made the tonkatsu (he doesn't deep fry). I have to admit my husband makes really great curry but I just can't watch while he is doing it as he adds things to it that make me cringe... I know he used 3 very large ones and he grated at least one of them, he also asked me for some coconut milk and cinnamon and I walked in the kitchen when he was adding coffee to it. While eating it I also bit down on a cardamon pod and I found 2 half empty boxes of roux so he used half amakuchi (mild) and half karakuchi (spicy). I think I am going to leave the curry making to him, it really was good.

I personally don't know anyone who still uses onein their home, but if you mention them to people they all say how much better the flavor is...... I have wanted one for a while but it isn't something that you can pick up at just any store and the blocks of katsuo are much harder to come by... I too find that the katsuobushi go off by the time I finish a bag because I don't use them fast enough. I just wonder waht the store life is on a block of katsuo that has been opened...

Kiyoken, I have never been to the restaurant but I pick up their shumai in department store basements every now and then. I am not really a fan of Chinese food, especially Chinese food in Japan, but looking at theirwebsite I notice they do more than Chinese.. The ramen museum, curry museum, etc are places I keep telling myself I need to get to at least once, but haven't been yet. Which part of Yokohama are you going to be in and are you looking for a certain kind of cuisine with a particular price range?

Eri, Thanks for that information! and welcome to egullet!! I am assuming this is their first year for offereing this so maybe I will wait and next year they will offer even more restaurants with some in the Yokohama area...

I am with Hiroyuki, I just couldn't imagine spending days just to make curry.... it does sound good though

Sorry to gone for so long but I seem to have come down with some awful cold and after 3 days down am finally starting to feel better..... 2/1: うなぎの骨せんべい unagi no hone sembei These are deep fried unagi bones (hone) and make a great snack hone sembei

this is a good example of a sign that has the elongated ?(u)?character in ???(unagi). http://www.seamile.jp/demae/menu/kikusui_photo.gif ← Thank you!

word for 1/29: 八幡巻 yawata maki (yah-wah-tah mah-key) this is grilled eel wrapped around gobo (burdock root) yawatamaki

Wow sizzleteeth! How did you come to learn of it in the first place?

Actually the mirin you want to be looking for is called hon-mirin ("real" mirin) and it should be in the liquor aisle. take a look at the mirin thread for some more information.

word for 1/28: うざく uzaku this is a sort of a salad with grilled eel and cucumbers in a soy and vinegar dressing uzaku

recent article on vinegar drinks

I just saw a commercial for this, Glico's latest Zeppin it is double delicious becasue of the paste within the roux.... Only available in chuukara (medium) and karakuchi (spicy) and it is about double the price of the other boxes of roux.....

some other threads on restaurants that are scattered throughout the Japan forum Best meals of 2004 in Tokyo Indian restaurants Italian restaurants French restaurants Mexican restaurants Looking for a good burger tonkatsu and for thos with a sweet tooth French pastry shops

I just heard about this Tokyo Coupons you pay 3,000 yen (about $30) for the book and get 50% of your meals at the 80+ restaurants listed inside (all in the Tokyo area), the current book is good thru 10/05. Anyone ever bought this? If I ate out more or lived in Tokyo I might consider it.....

anpanman　Thanks for helping to identify the show! and welcome to egullet!! here is their Japanese homepage This is a very short program, only 6 minutes long and has been running since the '80's.... sorry, I couldn't resist

I found some books that may be of interest to those outside of Japan trying to grow Asian vegetables: http://www.evergreenseeds.com/evergreenseeds/noname.html

I have also recently discoverd kanzuri, I have seen this product on one of my local supermarket shelves for years now but have never paid attention. I recently ran across a recipe that called for it so I decided to try it out, it looks like this It is similar to yuzukoshou in that it has chiles (red in this case) and yuzu but other ingredients include koji (rice malt). It is also fermented for 3 years.... I found some information in English aparrently the fresh chiles are salted then tossed into the snow for a couple days before being mixed with other ingredients, it is then left to ferment for 3 years. It is much milder than yuzukoshou but is quite similar in taste. It is a speciality of Arai city in Niigata.

I have also recently discoverd kanzuri, I have seen this product on one of my local supermarket shelves for years now but have never paid attention. I recently ran across a recipe that called for it so I decided to try it out, it looks like this It is similar to yuzukoshou in that it has chiles (red in this case) and yuzu but other ingredients include koji (rice malt). It is also fermented for 3 years.... I found some information in English aparrently the fresh chiles are salted then tossed into the snow for a couple days before being mixed with other ingredients, it is then left to ferment for 3 years. It is much milder than yuzukoshou but is quite similar in taste. It is a speciality of Arai city in Niigata.

I made mixed grain rice two nights ago, following the process I described above

1/26: う巻き　　　鰻巻き umaki This is unagi that is wrapped up in an omelet umaki