torakris
-
Posts
11,029 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by torakris
-
-
I rub my apples on my jeans before eating them, that's about it...
-
Freeze dried strawberries:
Has anyone seen them in Kansai or in a national chain? Is there another product that includes freeze dried strawberries that I could pick out? I want to use them for my Christmas cake
Costco had them a couple of years ago (the last time I bought some), but I don't know if they still do. They may have been a mix of freeze-dried berries, but I think they had bags of just strawberries.
I think they were at Costco last year, or was it 2 years ago. They aren't there this year.
The only only place I know that definitely sells them this time of year is Tomizawa. They can be ordered online. This store is definitely Kanto based and the only Kansai location is in Nagoya.
-
The Costco by my house had La Brea baguettes last week. A pack of 5 (shortish ones) was in the 600 yen range. They were really good. This is going to be a staple purchase for me from now on.
I also like their new spicy chicken pizza, it has just shredded chicken and onions but a nice tangy BBQ type sauce on the chicken.
I was also happy they finally brought my spinach salad back, I really missed it. It did seem a tad smaller though.
-
I was hoping someone else could help with this...
First off these are the characters for it in case this helps somebody 甜麵醬
I googled the characters and the English word sauce and on just the first page I found the following names:
sweet sauce
sweet bean sauce
sweet flour sauce
sweet noodle sauce
sweet ground bean sauce
sweet soy bean paste
sweet soy paste
hhmmm....?
-
That snowman is adorable! What was inside? Is is from a store or homemade?
-
I can't wait to see more pictures Rona!
I completely agree with you about department stores. I am consistently disappointed by the mediocre food on the restaurant floors. While none of the the meals have been really bad I can't think of even one restaurant that I have been back to twice..
The basements on the other hand are a completely different store. If I had the money I would shop there much more often.
-
This now led me to check out Pizza-La
Continuing in the winter theme they are offering Gratin Pizza with a special gratin sauce, thick cut bacon, marinated chicken, penne, corn, (imported from Italy) mozzarella, Italian parsley, olive oil (to be drizzled on before eating) and a mayo sauce. Plus 5 unmentioned cheeses....
-
I haven't received any flyers from Domino's recently so I decided to check out their website.
The Cheese Ristorante Pizza
A full course ristorante style meal on a pizza
The pizza is divided in 4 sections:
1.香味わさびソース、ローストビーフ、ゴーダチーズ、オニオン
1. wasabi sauce, roast beef, gouda cheese and onions
2.バジルソース、ローストチキン、カマンベールチーズ、パセリ、オニオン
2. basil sauce, roast chicken, camembert cheese. parsley and onions
3.ホワイトソース、スモークサーモン、モッツァレラチーズ、マッシュルーム
3. white sauce, smoked salmon, mozzarella cheese and mushrooms
4.ホワイトソース、ホタテ、パルメザンチーズ、ブロッコリー
4. white sauce, scallops. parmigiano cheese, broccoli
Since the pizza is sent uncut, they will also send you a pizza cutter
-
The newest from Pizza Hut just doesn't sound appetizing to me.
Only available this winter! The Winter Double King Pizza
This crust contains little detachable pieces of bread that are filled with what I can only describe as a shrimp sausage that in turn is filled with mayonnaise. The pizza itself is a half and half, the first half is called 'Crab Shrimp Mayo King' with crab, shrimp, mayo broccoli, onion and corn. The second half is called 'Demiglace King' and consists of a demi glace sauce, slow simmered beef chunks, soft scrambled eggs, diced potatoes, broccoli and onion.
Pizza Hut seems to be experimenting with different sauces, the menu.
first row, second pizza:
Mochi potato mentaiko pizza with a mentaiko based sauce and shrimp, potatoes, tteok (Korean mochi), onion, corn, mayo and nori (sea laver)
first row, third pizza:
Mochi Shrimp Chili pizza with a shrimp-chile sauce and shrimp, tteok (Korean mochi), garlic stems and onion
If they weren't so expensive I might actually give that second one a try.
-
Now for a limited time only! The tamago (egg) megmac and tomato megamac
Don't waste your time or money...
I love tomato on burgers and lots of lettuce too but this was bad (not that I was expecting something great
). The pepper sauce was so strong I couldn't taste anything else and the tomato was sliced so thin I actually had to check to see if a slice was really there.They must be selling pretty well though as I have never seen Mcdonald's that crowded. I also am not sure if it was just that McDonald's or not but they had a sign up saying they were no longer selling the salads. They are still listed on the homepage though.
-
I was passing by a Mos burger a little while ago (ok, over 2 months ago!) and I noticed some new rice burgers. A kalbi yakiniku and a tori tsukune. The tori tsukune sounded really good and I made a mental note to get back and try it, however a little over a month later it was already gone.
The kalbi is still there though....I wonder why they pulled it. Since it is no longer on the MOS homepage, I found some great pictures of it here (scroll to the last burger). The picture isn't as pretty as the one in the flyer I got from the MOS shop but it still looks pretty good.
Their homepage shows their latest (regular) burger, a curry chicken burger, but you will need to hurry as it says through the middle of December.
-
Let's please remember that whaling is a topic some people will never agree on and there are other places on the web to discuss it. This thread is to discuss whale meat and more specifically the different ways it is served in Japan. So please let's stay on topic.
-
I am another for whom keisan sounds weird. I would use it in a hospital when paying my bill but not in a restaurant.
I actually avoid saying anything if possible as I have a strange problem with the word kanjo also. In about 90% of restaurants I go to the bill is placed on the table so I don't need to say anything, 8% of the time I am with someone else who can ask for the bill and the last 2% I would be in a very small family run type place and I would say "gochisousamadeshita" as I walk to the register and the person would meet me there and ring me up.
My problem with kanjo is that I am absolutely terrified I am going to walk to the register and mistakenly say kanchou instead.
Kanchou, in general, means enema but it is also associated with a wedgie like prank. (for anyone who really wants to know more)There are certain Japanese similar sounding words that I really have problems with, the other main one being mantan and manten. Mantan is how you ask the gas station attendant to fill up the car. Manten is a harmless word with a couple meanings (depending on the characters) like, 100 points or a perfect score like on a test and the whole sky. Whenever I pull into a gas station I repeat over and over to myself "mantan, mantan, mantan" but every now and then manten slips out. In this case I would just correct myself and no one would thing anything of it but in the case of kanjo and kanchou I would die of embarrassment.
-
I have never seen a sushi oke that had a little but this site shows them. It also shows some great uses for it. If you were going to buy one I would go with the sushi oke over the ohitsu, most of the dishes you mentioned can be made/served with the sushi oke but not with the ohitsu. The sides on the ohitsu are too high for making sushi rice and it really helps to spread out over a larger surface. Serving chirashi in an ohitsu would be awkward as well.
I have a quite large sushi oke and use it anytime I make sushi rice, whether for temaki sushi (hand rolls) or chirashizushi (scattered rice). I have also used it to serve cold tofu for a group as well as somen.
As to the lid, the lids they show (the same ones as for a ohitsu) are really geared to transporting around. You will still need to wrap the container in something (like a cloth) if you want to take it somewhere. If this were the case I would feel better if it was wrapped with saran wrap first.
-
My mother just ate a fuyu persimmon, skin and all! I didn't think the skins were edible, but my only experience with persimmons has been in Japan (where most fruit are served peeled).
Generally speaking, do you eat your persimmons peeled or unpeeled?
That is so interesting, my only experience ever eating persimmons has also been in Japan and since they are ALWAYS peeled here I assumed they needed to be peeled. I had never even thought of NOT peeling them. I am going to have to try this!
-
I am glad to see the move didn't affect the quality of their food. Is the Warrensville Rd. location still there or is it completely gone? I never did make it to the new place this past summer but I have a feeling I will be there quite a bit next year.
I would also love to hear about peppermint at Lander Circle if anyone has been.
-
I'd like to know if you all save and reuse the packaging?
I will save them ocassionally when i know I will need them in the very near future but otherwise they go out with my plastic recyclables. I just don't have the space to hold onto things I "might" need some day.
-
My other favorites from living there were Kui'ana, there's one in right near Aoyama-Gakuin on Aoyama-dori
Did I get the spelling and location correct?
They are SICK there - how much was it again?
You almost got the spelling right.
Kua'ainaThere are a couple shops in Tokyo including the Aoyama one.
The hamburger prices start at 820 yen for the 1/3 lb plain burger and 1030 yen for the 1/2lb plain one. they go up top 1240 yen for 1/2lb with either bacon or avocado.
They have a good weekday lunch set for only 980 yen for the 1/3lb plain burger plus fries and a drink.
locations and menu can be found here
EDIT
In case anyone couldn't figure it out Craig's picture is a Kua'aina burger and it has made me very hungry!
-
Last night we went to Barbacoa Grill in Omotesando based on quite a few excellent reviews I read online in both English and Japanese. While the food was excellent and we all enjoyed ourselves I am just curious what else is out there. I was a bit disappointed in the atmosphere, I was expecting something a little more lively, if it wasn't for the Brazilian flag on the wall by the door I would have thought I was eating in any generic hotel restaurant.
The service was incredible though, this is some of the best service I have ever had in Japan. Even though they placed a carafe of water on our table they filled our water glasses with it as soon as we started to get low. After I had said I was done eating and they cleared my setting I decided to go back to the salad bar for some dessert, the waiter had a new place setting for me within a second of sitting back down. They were very friendly chatting with both us and the kids but not overly friendly to the point where you wanted them to leave you alone.
Even though it was a pricey meal for us 4200 yen ($40) for adults and 2100 yen ($20) for each kid, I would go back.
Our other problem is parking, parking is very limited in Omotesando and our slightly oversized American car doesn't fit in most of the garages not to mention that the average rate is 800 yen ($8) an hour. I know asking for a restaurant with parking in Tokyo is a pretty unreasonable request but at least an area that has more ample parking is preferred.
-
Kabocha is the best winter squash. I served it at Thanksgiving, peeled and cubed and tossed with olive oil, salt, pepper, and a little brown sugar, roasted until tender and caramelized.
This caught my eye so a couple days ago I tried it and also gave it a kick my sprinkled on some ancho chile powder as well. This was great! My kids devoured it.
I used a kabocha I had never seen before it was sort of a light blue-grey color and the flesh was a bit yellower than normal kabocha, it was also stringier (is that a word?) but not as much as a spaghetti squash. The flavor was also milder more like acorn squash than kabocha. I had picked it up for something like 100 yen ($1) at a roadside stand in Chiba a couple weeks ago, I had asked the man selling it what it was called and he replied "just kabocha".
-
I have had this book since it came out but I also haven't really put it to good use. I do have one favorite recipe that I make over and over, Chicken with Sherry Vinegar Sauce on pg 338. I know I am not alone in my love for this recipe as it has been discussed here before.
I make comments in my books after trying recipes and here are some I have listed:WONDERFUL/EXCELLENT
Basic Cooked Beans, Peas and Lentils pg 92
Chicken with Sherry Vinegar Sauce pg 338
VERY GOOD
Southeast Asian Slaw pg 429
GOOD
Slow Roasted Tomatoes pg 38
Chicken with Garlic, Thyme and Olives pg 306 (with the comment that while it tasted good it wasn't very appealing to the eye)
Rosemary, Lemon and Pepper Focaccia pg 366 (with a note to increase the toppings)
NO!
Balsamic Syrup pg 636 (this could have been my fault but I have notes saying it was bitter and extremely sticky)
Red Wine-Cranberry Sauce pg 669 (way too sour)
Pages that I have circled the page number (this means someone told me this is very good but I have yet to try it)
Brown Butter Orzo "Risotto" pg 126
Braised Fish Fillets with their own Pan Sauce pg 226
Ginger and Cilantro Crab Cakes pg 269
Carrots in Chermoula pg 434
Fruits in Fragrant Wines pg 464
-
I too, like to go healthier when possible. Many years back I found a lighter version of one of my staple Christmas cookies, Russian tea cakes/Mexican wedding cookies, from Eating Well magazine. They cut back on the butter (only 5T for 4 dz cookies) by using cornstarch to help the cookies 'melt' in your mouth. These are really good and no one would ever know they are better for you.
I was able to find the recipe online here. (scroll to post 4) There are also a couple other lighter holiday cookies also from Eating Well magazine listed.
-
Hi Lynn,
I am glad you were able to make it onto the boards. I knew you would get some great information here as a couple of our members deal with allergies themselves.
Since neither my husband nor I and my 3 kids have any allergies I have never had to deal with this in restaurants but I have noticed more and more labeling of products with possible allergens in the past couple years.
Though it may end up being very long, I recommend writing down almost every individual food that may be a problem rather than a broad category like just daizu (soy bean). I would keep several copies of this as well. In chain style family restaurants there is a good chance that the waitress will have no idea what is in the food and she may need to take it back into the kitchen to check.
On two different occasions I was eating with 2 different vegetarian friends and they both stressed quite clearly 'no meat' yet one was served a salad with bacon and the other was served a soup with bacon, luckily this was not an allergy but sometimes the waitresses really don't have a clue.
-
I have never tried this but I really want to. Thats why I am planning a Yami Age party! Everything will be fried on skewers a la kushi katsu. I'm bringing strawberries, shhh don't tell my guests.
You aren't actually going to deep fry in the dark though, are you?!
That sounds more dangerous than the nabe version.
This sounds like something I would have really enjoyed back when I was in college...
Daikon
in Japan: Cooking & Baking
Posted
This is really one of my favorite salads, I make it quite often and finally took a picture of it. Sorry it isn't very good though.