torakris

I completely forgot about this thread yesterday..... 1/14: kohada is wonderful as nigiri sushi and it is easily identifiable by the spotting on the skin: http://www.noge-sushi.com/okonomi/okonomi-kohada.jpg

I suppose my furious shaking over my bowl of rice is noooot so proper? ← well if no one is looking....

I had miso manju once but it was so sweetened I could barely tell it was miso. Not something I liked enough to experiment with... I did leave some ideas in the other thread though.

I have to admit the idea of miso in a cake sounds odd to me, but I was also opposed to the idea of olive oil in a cake, until I tried it! I recently picked up a dessert book (in Japanese) and there are a couple recipes with miso, walnuts seem to be the most common addition but one is with sweet potatoes (the Japanese satsumaimo) that looks good as well. One of the recipes is for a miso walnut brownie and the ingredients include: kurozato (Japanese raw "black" sugar) 100g water 2 T red miso 20g eggs 2 flour 100g baking powder 1t butter 40g walnuts 20g there is also a recipe for a miso mushipan (steamed cake) that includes the addition of black beans

I often make nabe just because I "need" ponzu...

weird.... this exact dish is on my menu for Saturday dinner, I pulled the recipe out of a Japanese cookbook about 10 years ago and make it whenever I have the two in the house at the same time. How is theirs served? I julienne the nagaimo/yamaimo, wash it and then drain it well (trying to make it a little less slimy) then make a sauce with a bit of mirin and the mentaiko and mix them together.

the Japanese ones are much milder in flavor, the satsumaimo (Japanese sweet potato) thread: http://forums.egullet.org/index.php?showto...st=0&p=785731

sure!! A favorite with the whole family are either hamburger patties or steak (cut into cubes) cooked in a fry pan then placed in a dish and topped with grated daikon and drizzled with a lot of ponzu.

I love kiriboshi daikon, actually just a couple days ago I printed out this recipe: http://www.nsknet.or.jp/~chrkaji/yasuko/recipe/050_e.html from the same site! My favorite use for kiriboshi daikon isn't Japanese, I love to make a kind of kimchi with it.

what about kurozu (black vinegar)? This seems to be the health food of the moment, rather than being used in cooking this black vinegar is drunk in small amounts every day. It seems to be good for lowering blood pressure but I also know quite a few women who drink it for weight loss, though they don't seem to have lost much... a bit more on kurozu: http://202.221.217.59/print/business/nb06-...b20040622a2.htm

There are lots of kinds of ponzu out there. Here is Mitsukan's line-up: http://www3.mizkan.co.jp/sapari/product/se...index.asp?id=05 for those who can't read it, here is the translation from the top row down first row: aji-pon (the most common one, ingredients list kankitsu juice, kankitsu just means citrus) konbu ponzu (citrus juice and konbu dashi and soy sauce) goma ponzu (ponzu with sesame paste and smashed seeds) second row: yuzu-pon (made with just yuzu, no other citrus) pon-su (zu?) (this has no soy just the citrus juice and vinegar) maru shibori yuzu (this is more of a "gourmet" yuzu ponzu) third row: sudachi ponzu (made with sudachi) kabosu ponzu (made with kabosu) aji-pon, black vinegar version (regular aji-pon but made with black vinegar)

Yesterday I recieved a flyer from the elementary school announcing that our school will be celebrating the anniversary of the first kyushoku (school lunch) with a 給食週間 (kyuushouku shuukan) or kyushoku week from the 24th to 28th of this month. The first kyushoku in Japan was on December 24, 1946 (Showa 21, on the Japanese calendar), our school is celebrating a month late as school was on break until January 11. The menu for 1/24 will be the same as the very first kyushoku menu: rice, milk, grilled salmon and pickles on 1/25 they will serve suiton, suiton are like dumpling made out of wheat flour. After the war rice was very expensive and soups made with suiton were very commo, the soup may look something like this: http://hanno3-web.hp.infoseek.co.jp/200301...0126suiton2.JPG on 1/26 they will have chimaki and yakisoba, chimaki are rice cakes wrapped in leaves and then steamed and they are Chinese in origin: http://www.parkcity.ne.jp/~sesiriam/kannta...himakigazou.htm yakisoba are a kind of stir fried noodle: http://www.taketomi.net/takenoko/yakisoba.jpg on 1/27 they will have tonkatsu and on 1/28 they will eat whatever dish turns out to be number one on the poll of favorite kyushoku foods that will be going on this week.

The bottle I have at the moment (Mitsukan's yuzu-pon) lists the following ingredients on its label: soy sauce fructose glucose yuzu juice vinegar salt flavorings I have tried to make my own ponzu with various recipes, some as simple as soy sauce and juice mixed together and others with loads of ingredients that are cooked together. I have yet to get close to the bottled taste, so I have given up... If anyone has a good recipe I would love to try it. EDITED to add vinegar

here is an interesting new thread on soybean milk ice cream from Kanebo: http://forums.egullet.org/index.php?showto...st=0&p=812277

tissue, that sounds incredible! I am definitely going to try that next time.

I was going to start a thread on ponzu just last week and I forgot.... I really love it with stir fries! When I am digging around for just one more dish, I often toss some veggies in hot oil, season with salt and pepper, place it into a dish and pour ponzu all over it. You could add meat/tofu to te stir fry as well but I usually have just vegetables. Favorites include cabbage, Chinese cabbage, carrots, bean sprouts and onions. Another favorite it to grill some shiitake (I do this on a griddle pan) and then pour ponzu on top. Here is one of my favorite recipes from epicurious: http://www.epicurious.com/recipes/recipe_views/views/105354 grilled salmon with a ponzu sauce They make their own, but I have made this with the bottled stuff and it is great, I do it on the BBQ with a whole side of salmon but I am sure you could do smaller pieces under the broiler. What is your favorite kind of ponzu? I always buy the yuzu one.

I remembered one food of sushi I do really like kakinoha-zushi, these are individual pieces that are wrapped in persimmon (kaki) leaves(ha), the leaves leave ( ) a subtle fragrance and taste.. http://www.kansai.gr.jp/KansaiWindowhtml/C...ish/000159.html

sesame seed brittle

The Japan Times has a very nice article about the newest restaurant in the Imaiya family, also in Ebisu: http://www.japantimes.co.jp/cgi-bin/getart...g20050107rs.htm

I have cooked with it as well and agree with peppyre, it is quite flavorless and dry . Baking, roasting and simmering do nothing for it, I used it in a potato salad with a mix of white potatoes and it was quite good. In Japan it seems to find its way mostly into sweets, cakes, ice creams, deep-fried andthen coated with sugar....

some great pictures of okonomiyaki, includes shots of an okonomiyaki restaurant: http://daveahlman.com/daveinjapan/foods/fo...okonomiyaki.htm

here are some nice pictures with a couple more links at the bottom of the page: http://daveahlman.com/daveinjapan/foods/foods.htm

I picked up the book! Last night I made one of their salads. I know, I know, I buy a book on chijimi and I make a salad... but it was great! hakusai (Chinese cabbage) and mizuna with a sesame oil- sugar-rice vinegar-sesame seed-chile dressing. I wanted to try some of their chijimi recipes but everything calls for mochiko and I don't have any. I did make a kimchi chijimi last night but with a very simple egg, cold water and regular flour batter.

NARA PREFECTURE (region= Kansai/Kinki) http://www.pref.nara.jp/nara_e/info/05.html http://www.kcn.ne.jp/~info-ncb/e/eafuco3.html scroll a bit to get to the foods discuss the foods here: http://forums.egullet.org/index.php?showtopic=59296

I love Nara! Of all of the places I have been to in Japan Nara is definitely my favorite. That being said though I don't care much for the food.... I can't stand narazuke, pickles in the Nara style. Narazuke is a kind of pickled vegetable that is made by pickling melon cucumbers, watermelon, and eggplants in sake lees; Nara is the most important production base of Narazuke. Historical records tells us that people pickled melons in the Nara period, so there is certainly a long history behind if. It is said that Narazuke became popular at the beginning of the Edo period when monks of Todai-ji devised a method wich prevented the pickles from discoloration, contributing to its reputation at the end of the Edo period. Carrot, ginger, cucumber, and radish are also pickled today. from here: http://rid2650.gr.jp/betweenms/nara/nara3.html read here to learn more about the foods of Nara: http://forums.egullet.org/index.php?showto...39entry810939