torakris

and you can get a Winnie the Pooh toaster oven that will leave a picture of pooh on your toast: http://www.zojirushi.co.jp/syohin/kitchenware/ETNL.html or Mickey Mouse: http://www.zojirushi.co.jp/syohin/kitchenware/ETNJ.html or the Disney Princesses: http://www.amazon.co.jp/exec/obidos/ASIN/B...4447255-1334740 and what about Hello Kitty: http://www.pn-shop.com/kt/kt__.html 3rd one down

I don't own an oven toaster (oops toaster oven) but I have to admit they are really good for making mochi and pizza toast! http://www.hsmarktpiesting.at/pizza_toast1.htm

Just how much instant ramen do the Japanese eat? Annual domestic consumption is 5.49 billion meals. Japan has a population of 126 million ... Annual instant ramen consumed per Japanese 42.2 meals from: http://www.instantramen.or.jp/english/base...data/01/01.html spend some time looking around the whole site: http://www.instantramen.or.jp/english/base...data/01/01.html

The number of instant ramen products in Japan are absolutely mind boggling, they can take up an entire aisle in a supermarket. I might eat them a couple time a year but I am not a huge fan, apparently I am in the minority..... How often do you consume them? any favorites? do you dress them up in any way? There are a lot of neat products out there, take a look here: http://www.greggman.com/japan/instant-rame...stant-ramen.htm (in English with LOTS of pictures)

Thanks! I might try those cookies adding a little bit of brown sugar for flavor and then throw the rest into my bath water.....

MIE PREFECTURE (region= Kansai/Kinki) http://www.kankomie.or.jp/kanko/discover/ to discuss the foods, check here: http://forums.egullet.org/index.php?showtopic=59007

1/8: we will finish off the iwashi posts with this 糠いわし　　ぬかいわし nuka iwashi (new-kah ee-wah-she) iwashi that have been preserved in rice bran: http://www.spungna.com/arachu/images/photo/nuka_iwashi.jpg

I have never eaten it... I don't really like okayu...... ← "okayu" is the Japanese version of the Chinese "congee", right? ← yes it is! we talked a bit about okayu in this thread: http://forums.egullet.org/index.php?showtopic=19909&st=0

today at the 100 yen shop I bought 2 packs of eggs and 400g of mochi the eggs I picked up at the supermarket last week cost me 220 ($2.15)yen for 10! and mochi will usually set you pack 600-800 yen ($6-$8) for 1kg

I just bought a new (Japanese language) cookbook on sweets and they have a recipe for matcha crepes....

was the uni still raw? That actually sounds really good....

I found this sentence interesting: A good way to prevent morning sickness is to take an umeboshi at every meal, as well as balancing the daily diet. When I was pregnant with child #3, I ate umeboshi onigiri everyday, sometimes 3 a day. I would drive to the nearest convenience store every morning at 6:00 to get my "fix", it really helped. I didn't know they were good for morning sickness, I just craved them. I didn't have craving for them during my first two pregnancies however.... A year later my daughter Julia lost her big toenail in an accident with a door and I had to take her to the hospital everyday for a week to have it cleaned. I get very queasy looking at things like this (I can't stand the sight of blood) and the only way I got through those visits to the hospital was buying eating an umeboshi onigiri from the supermarket across the street before going.

Here is an interesting artticle: http://www.time.com/time/asia/features/asi...cine/genki.html Bottled Energy Do Genki drinks have real fizz? TIME takes them for a road test When Japanese office workers need to get through another day of doing virtually nothing, they reach for genki drinks, supposedly stuffed with traditional well-being ingredients like ginseng or viper tincture. But are genki products just a waste of good Red Bull money? We analyzed four popular beverages using the most precise scientific method possible: Yuman Wong, TIME's newsdesk manager, guzzled and noted the results

here is the soy cooking class from eGCI: http://forums.egullet.org/index.php?showtopic=44086 and a thread about kinako: http://forums.egullet.org/index.php?showto...st=0&p=732401

I think it wasn't hot enough then.... I let it cool just a bit before pureeing and then I added the refrigerator cold cream and then the cheese. I had read somewhere to remove it from the heat before adding the cheese.

word for 1/7: いわしのソテー iwashi no sotee　（ee-wah-she noh sew-tay) Sotee is the Japanese pronunciation of saute, so here we have sauteed iwashi. These are normally served with some type of sauce and can be either western style of Japanese. iwashi no sotee with a balsamic sauce: http://www.ntv.co.jp/3min/old/0111/1119.html

Uni is one of my favorite sushi toppings, but does anyone have any favorite recipes for cooking with it? It seems like such a waste... I had an uni sauce on a pasta once and was extremely disappointed.

Last night I made some kabocha rolls (I boiled and then passed the kabocha through a sieve), lightly seasoned with cardamom these were a big hit!

Thanks for the help! I sort of did a combination of everyone's recipes I sauteed onions, garlic, a small potato and the broccoli stems (I didn't have any celery and I LOVE garlic) then I added some chicken stock and let it simmer until tender. Then I pureed in with my immersion blender and added some cream (about 1/4 cup-- actually it was something called pantry cream with 30% fat, this is the lowest fat cream you can buy in this country). Finally I stirred in the grated cheddar and of course seasoned to taste. This was really great! My picky eater, 8 year old Mia, had 4 servings! One question, is the cheese supposed to melt? It didn't clump together or anything but it sort of all accumulated at the bottom of the bowl so you had to stir it around a bit.

uh-oh... the lemons shouldn't be exposed? 2 weeks ago I made The new Gourmet Cookbook's version of Paula Wolfert's recipe (it is faster because they boil the lemon first) but the juice doesn't completely cover it. Another related question. I have never eaten preserved lemons before... how long should I preserve them before eating? I tasted the brine and it is really salty, do they get rinsed/wiped before using?

I have never eaten it... I don't really like okayu......

I like mine with butter! I cream the butter and mentaiko together in a bowl and then add the hot spaghetti, I like to garnish it with slivers of nori. It is on the menu for Sunday lunch, I will post pictures.

I haven't decided yet... The recipe I loosely followed said to leave it out overnight and then refrigerate it. I left it out for two days and it is now refrigerated. I will taste it periodically...

This is one of my new favorites goma tonkatsu sauce tonkatsu sauce with sesame seeds in it, I use it on anything that had been panko'd and deep fried.

two new finds kurozato coated satsumaimo (Japanese sweet potato) chips, these were delicious! and baisen kokuto candy these hard candies have three layers of kurozato, the main part is a kurozato flavored hard candy, inside is creamy kurozato filling and the outside side is coated with roasted kurozato, these may beat out the caramels I love so much!