torakris

last night nagaimo and mentaiko (mixed with a bit of mirin) it isn't normally the watery, but I made it about 2 hours before taking the picture...

on my trip to the supermarket this morning I picked up 3 new packs of furikake, they cost 128 yen ($1.25) a piece. L to R wakame (seaweed)-oyako tara (oyako meaning parent and child, this is a combination of tara, cod in English, and tarako, the cod eggs) tai (sea bream)-yuzu koshou (a mixture of yuzu and green chiles) chirimen (baby sardines)- sanshou (Japanese prickly ash)

Last night mizuna stems (I used the leaf part in the donburi a couple days ago) and tofu, the tofu seems to have sunk...

I started a new thread in the Japan Forum for you: http://forums.egullet.org/index.php?showtopic=59620 If you plan on visiting China, I suggest starting a thread in that forum as well. This forum should help you find places in Korea and SE Asia.

which countries will you be visiting?

a souffle cheesecake... I had never even heard of this before, but then again I don't like cheesecake. That same cookbook has two souffle cheesecakes, one is plain and one has apples in it, they both are very high with no visible cracks. both call for the egg whites to be whipped to stiff peaks and both call for flour, but the plain one has some fresh cream in it and the apple one has sour cream and 20g of cornstarch are added to the egg whites after whipping. They are both cooked with hot water baths, but the plain (which looks a bit fluffier) is cooked at 170 for 40 minutes, while the slightly denser looking apple one is cooked at 160 for 70 minutes.....

word fr 1/16: うなぎ　　ウナギ　　鰻 unagi eel, more specifically Japanese eel (Anguilla japonica) http://www.zukan-bouz.com/fish2/unagi/unag...ge/tonegawa.jpg the unagi thread: http://forums.egullet.org/index.php?showtopic=19216&hl=unagi

this is the general rule I have usually followed when using daikon 上・・・・サラダ 中・・・おでん、ふろふき、ぶり大根など 下・・・おろし大根（薬味として）　おろしは、皮ままするとよいです。 top part.....salads middle..... simmered dishes bottom..... grating the bottom is the spiciest

I once did a namasu style dish with daikon and dried apricots, I didn't care for it at all.... This one sounds good though..

yum! count me in! I have always wanted to make these, but they seemed too time consuming..... I will be trying the version in Corinne Trang's Essentials of Asian Cuisine.

If I am not mistaken cornstarch is the word used in the US and corn flour is used in the UK.

I think ginger was mentioned somewhere, but what about candied ginger?

I found some wonderful potatoes! インカのめざめ inca no mezame I wish I had taken a picture of these cut, the flesh was a deep yellow similar to the way the name is written on the package. These were small about the size of new potatoes and the taste was the best I have had here. I paid 198 yen ($2) for this bag.

word for 1/15: 昆布〆 konbujime konbujime usually refers to fish that have been salted, seasoned with vinegar and other seasonings, then wrapped in konbu (kelp) and left to marinate. This is most likely to be found as a purchased product: http://www.mikawa-navi.com/k_syoku/maru2/img/torokohada.gif we also had a thread shime/konbujime (vinegared) fish: http://forums.egullet.org/index.php?showto...13entry785613

yes it is called azuki-gayu, Helen mentioned it up at the top of this thread. looks something like this: http://www.pref.saitama.jp/A06/B200/cookin.../azuki-gayu.jpg

eeewww.... cheesecake I can't even be in the same room with one, I have never understood why people like these... obviously I am no help to you, sorry..... but the book I referred to before (in the miso thread) calls for cornstarch in their cheesescake and it has a very nice height to it. By the way, this is the book:http://www.amazon.co.jp/exec/obidos/ASIN/4860481658/qid%3D1105741499/249-4447255-1334740#product-details I really like it as it is a nice mix of western and Japanese sweets, the thing I don't like about it is that the quantities are all over the place and often very small. There are recipes for 2 people on the same page as other recipes for 6 or 3 people....

wow! you boil for a long time... I bring the eggs and cold water to a boil, then turn off the heat, cover, and let sit for 10 minutes (L) or 8 minutes (MS).

Mmm, this sounds interesting. If it's not too much trouble, would you mind listing just the ingredient amounts, Kristin? ← sure kurozato (Japanese raw "black" sugar) 100g water 2 T red miso 20g eggs 2 flour 100g baking powder 1t butter 40g walnuts 20g

this is the kind of thing I don't really understand about those urawaza (tricks), I mean is it really so difficult to hard boil the egg in water??? I once "hard-boiled" egg on a grill (with a fire, outside), I thought they might have a smokey flavor but they tasted no different than when I did them inside.... I think I prefer boiling because I know exactly how long to do them to get the texture I like.

I can't believe we forgot nebaneba ねばねば! the only onomatopoeia with its own thread: http://forums.egullet.org/index.php?showtopic=49750

Any chance that you could post the recipe for the one with sweet potato? ← this recipe wasn't a cake, it is sort of like a sweet twice baked potato. The milder flavor of the Japnese satsumaimo will probably work better than the typical American orange fleshed one. Basically you bake the potato, cut it in half lengthwise and scoop out the flesh. Then mix the hot flesh with butter, egg yolk, condensed milk, miso and salt then add it to a saucepan with a bit of warm milk mixing it until it becomes smooth and most of the water has evaporated. Place it is back into the skin, brush the tops with an egg yolk-water mixture and place under the broiler. This type of sweet potato treat is quite common in Japan, I have never seen it with miso before though, usually it is made with butter, cream and sugar.

in the banchan thread (over in elsewhere in SE Asia): http://forums.egullet.org/index.php?showtopic=28041 there is some more talk of these and melonpan even posts a recipe (complete with pictures) of the soy sauce version with chile peppers I am still working on perfecting my kochujang version.... is there really a ketchup version????

last night, a donburi with black rice and topped with maguro tataki (minced raw tuna with scallions), mizuna, avocado and drizzled with sriracha

mixed some nagaimo with mekabu two nights ago and seasoned it with a bit of tsuyu (seasoned soy sauce), yum! it was hard to keep on the chopsticks though......

and this is what happens when you toss them together