torakris

kimchi does go bad pretty fast. I made some last week and I may only have a couple more days of freshness with it. As to the smell, the only I have figured out to keep the refrigerator from smelling is to never open the kimchi, ever! I made kimchi pancakes last night! these are callen jon/jeon right? (in Japan they call them chijimi). I made a very simple batter with eggs, cold water and regular flour and large pieces of kimchi, served it with a sauce made from equal amounts of soy sauce and rice vinegar.

word for 1/12: コノシロ konoshiro (koe-noh-she-rhoe) Konoshiro gizzard shad or dotted gizzard shad This is another fish that changes names depending on its size. shinko 5 to 6 cm kohada 7 to 10 cm nakazumi 12 to 14 cm konoshiro over 14 cm The one I seem to see the most is kohada. konoshiro: http://www.zukan-bouz.com/nisin/konosiro.image/konosiro.jpg

but wouldn't the cream taste like jam? The kids that I often baby sat for last year used to love this show so we watched it when they were over. Some of their hints/tricks were interesting, unfortunately I can't remember any of them.....

Okay, wait a minute. We're talking about Niboshi here which I've always thought were Dried Sardines? And that link is for Anchovies... Sardines and Anchovies... two different fish, yes? Or am I being completely stupid and Anchovies are actually a form of Sardine? Not that you couldn't use that recipe for all kinds of dried fish... I'm just curious about the differences between sardines and anchovies. ← Akiko, we went over them in the Daily Nihongo, starting with this post: http://forums.egullet.org/index.php?showto...ndpost&p=781720 In Japan there are three main kinds of iwashi (sardines), one of them, the katakuchi iwashi, is referred to as anchovy in English. All 3 of the iwashi can be dried in their young form and though in Japanese they are collectively referred to as niboshi when the names get translated to English you will see either sardine or anchovy depending on which type of fish was used. The same thing goes for shirasu/chirimen (tiny young iwashi), in English you sometimes see them called sardines and sometimes anchovies, but in Japan they are all just baby iwashi....

1/11: Kibinago can be cooked in a variety of ways, they are wonderful grilled and dried and semi-dried versions can also be found.　You can also enjoy them in some more unusual applications such as kibinago shabu shabu: http://www.sato-koshiki.jp/food/cooking/re...0shabushabu.htm or ochazuke: http://www.sato-koshiki.jp/food/cooking/re...%20ochazuke.htm

I didn't actually eat it myself... Only myself and my oldest daughter will eat "real" oatmeal, I like McCann's Irish oatmeal that is eay to find here, but since the other kids won't touch it I rarely make it any more. The instant stuff is a time saver for me, but they will only eat it once a week and my 4 year old only eats the brown sugar ones because he thinks it is chocolate flavoured.

Oh no, I may have to pay 20 cents! ← I still remember being shocked at how cheap these were in the US, in Japan the absolute cheapest I can buy ramen in 200 yen ($2) for a 5 pack and that is only on a very rare sale. They cost more in the 100 yen ($1) a package range with the ones in the cups running in the 200 yen ($2) range per cup...

sorry about that! but you can find the recipe with detailed instructions and pictures at my Japanese Cuisine class at eGCI: http://forums.egullet.org/index.php?showtopic=28058 here is the finished dish

http://www.luciesfarm.com/artman/publish/index.shtml this site has some great articles, recipes, etc about Kobe beef

I didn't actually make this, but I could if I really wanted to! kabocha purin (sort of like a flan in a cup)

Ok this is a pretty big gadget, but I can't imagine a Japanese kitchen without a コンロ　(konro or kasetto conro) a portable gas range used for cooking at the table.

I went to the supermarket planning on getting fixings for tacos, but the avocados were bright green and the ground beef very expensive. All the makings for sukiyaki were pretty cheap though..... the prep I cooked it at the table using a portable gas range and my dutch oven, there are special pans for sukiyaki but I find this works just as well. First I brown the beef a bit then I add sugar, soy sauce and sake then I add about half of the vegetables/tofu and some more sugar, soy and sake to taste, but the lid on and let it cook for about 5 minutes. eaten with raw eggs

word for 1/10 成人の日 seijin no hi (say-jean-noh-hee) Today is a national holiday in Japan called seijin no hi, this is the day that honors all of the people who turned 20 during the year (the "year" runs April to April). The age of 20 is considered adulthood in Japan and the youths are now able to smoke, drink and vote. Cities sponsor huge ceremonies and parents dish out incredible amounts of money fort eh "traditional" kimonos worn on the day. The average price on the girls outfit can run $5,000 to $10,000. A little bit more info (with pictures): http://japan.chez.tiscali.fr/Culture/Japan/Seijinnohi.htm

I made yuba in my soy cooking class at eGCI: http://forums.egullet.org/index.php?showtopic=44086 the finished product it is really very easy, just time consuming. I don't have a hot plate....

for those that are unfamiliar with bintochan, it is a kind of charcoal and you can learn more about it here: http://web-japan.org/nipponia/nipponia19/en/topic/index.html this has been a fad in Japan for the past couple years, it can be adding to the rice cooker, pitchers of water or even just set in a bowl to purify the air...

I prefer green tea products to green tea...... I just drank water with it, as I drink water with almost everything. I don't like combining teas/coffees and green tea castella with green tea would be overkill for me.

word for 1/9: キビナゴ kibinago (key-be-nah-goh) banded blue sprat, silver sprat This small fish from the herring family is very popular in Southern Japan. Look for it from spring into early summer. http://www.tomorrow.ne.jp/kawamata/img/syouhin-kibinago.jpg the coloring of the skin makes it a popular sushi/sashimi: http://www.h4.dion.ne.jp/~sunset_m/kibinago.JPG

For nibbling raw, Korean noodles win hands down!

In Japan the non-fried ones seem to gaining in popularity, the 2 kinds I currently have in my house are both ノンフライ麺　(nonfurai men- non fried noodles) the one on the left is a hot and sour soup base (this particular brand is flavorless )and the one on the right in tonkotsu the packages indicates the finished bowls contain 360 and 349 calories, I a not sure how many calories are in the fried noodle ones. Of course this only counts if you drink all the soup!

What is the "JAS Mark"? ← JAS stands for Japanese Agricultural Standards, which consist of quality assurance and labeling requirements. The JAS law was enacted in 1950. The standards cover food and beverage products, agricultural and marine products, and goods made from these products. Such items as pharmaceuticals and alcohol are not included. A company seeking a JAS mark applies for inspection, in which a government-approved private entity verifies whether certain standards have been met. Consumer interest in the mark has increased because of heightened concerns about food safety. arrow Judicial Reform Council from: http://www.nni.nikkei.co.jp/FR/TNKS/TNKSHM...ary/law_04.html

Dougery, CONGRATULATIONS! and a spam musubi mold....????

I actually watch very little tv here... here is a previous thread on favorite Japanese cooking shows: http://forums.egullet.org/index.php?showtopic=40071

I think it is personal preference, for as many people I know who drink the broth there are almost as many who don't. I only drink the broth about 15% of the time....

Nissin also puts out a spaghetti version of the cup ramen: http://www.nissinfoods.co.jp/product/popup..._id=&frm_type=P

the rice bran is mixed with salt, formed into a paste and left to ferment, this is the same process as for making rice bran vegetable pickles. The fish can keep for quite a long time. I have never tried it and it is definitely not on my list of of foods to search out....