torakris

We usually call it stuffed cabbage and I love it, as a child it was was I would request for my birthday dinner. I have to admit it is quite a bit of work and doesn't get made too often now....

I use mitsuba in both raw dishes and cooked. The custard someone was referring to is chawan mushi a steamed savory egg custard in which mitsuba is often added. I love to add it to salads and it is wonderful in scrambled eggs and when I have it on hand I always add it to my miso soups.

Farmer Dave welcome to the Japan Forum! Mitsuba is really wonderful, so wonderful in fact that I have started a new thread for it, look here: http://forums.egullet.org/index.php?showtopic=56557

this is another one of my favorites: http://national.jp/studio/recipe/idea/grill/img/09_photo.jpg asparagus rolled in thin slices of pork belly, simply seasoned with salt and pepper and a squeeze of lemon....

I just ran across this site of a man who is trying to eat as many different ochazukes as he can, it is all documented here (including pictures of all the bowls): http://wn.31rsm.ne.jp/~nishi72/Ochaduke/index2.html he is up to 210 bowls!

here is a link to a nice list of foods Fukui is famous for: http://forums.egullet.org/index.php?showto...01entry775701

FUKUI PREFECTURE (region = Chubu) also considered part of Hokuriku region along with Toyama and Ishikawa prefectures http://www.fukui-tabi.com/kankou/en/en_list.asp?dest=5 to talk about the foods of Fukui go here: http://forums.egullet.org/index.php?showto...st=0&p=504680

maki sushi already has it own thread right here: http://forums.egullet.org/index.php?showtopic=20156 but what about the other rolled foods in Japan? Rolling vegetables inside of thinly sliced meat and sauteing them with or without a sauce is quite common homestyle cooking. A couple nights ago I rolled gobo (burdock root) and negi (Japanese scallions), separately, in some thinly sliced pork and made a simple teriyaki like sauce: What are some of your favorite things to roll?

I finished up the last of my Christmas shopping yesterday at Carrefour (French supermarket chain) and decided to celebrate by treating myself to one of their nice bento lunches: for 315 yen (about ($3.10) two kinds of bagel sandwiches, one with pesto flavored chicken salad the other with pastrami, there were also some french fries and a nice salad of imitation crab and vegetables.

I used this dressing last night to dress a shabu shabu style salad wonderful!

For those who are in Japan or have evaten them in Japan do you have any favorite types? names or growing areas would be helpfiul.... I want some really sweet ones...

word for 11/30: 数の子醤油漬 kazunoko shouyu tsuke This is similar to the shiro shouyu tsuke (discussed yesterday) but it uses regular soy sauce thus giving the roe a darker color. shouyu tsuke: http://www.yamamoto-foods.co.jp/gif-image/tuke-S2.gif

there was also a lot of talk about them in this thread: http://forums.egullet.org/index.php?showtopic=55637

I really love them in chawan mushi (steamed egg custard) but the best way I have eaten them was the way the prepared them at Imaiya (a yakitori place we visited for an egullet outing), they were skewered and then grilled and lightly sprinkled with salt. Eating them that way though could put you in a dangerous position for ginko poisoning....

For those that love to eat yakiniku take a look at this post from the Japan forum: http://forums.egullet.org/index.php?showto...ndpost&p=774391 a number of people contracted Hepatitis E from a yakiniku restaurant in Japan by not fully cooking the pork livers....

word for 11/29: 白醤油漬 shiro shouyu tsuke Shiro shouyu is white soy soy sauce, shiro = white and shouyu = soy sauce, the tsuke means pickle or mainate. So basically you have kazunoko that have been seasoned with white soy sauce ( a type of soy sauce made with a higher proportion on of wheat to soybeans to make a lighter color). kazunoko no shiro shouyu tsuke: http://www.rakuten.co.jp/rebun/518357/479473/ this is one of my favorites

I guess that I have been pretty lucky with the gifts in Japan, my in-laws have always bought and receiced incredible amounts of gifts and my mother in law usually passes half of them to me as she can't possibly use them all.

butter, I live in Japan and I can't always get the good ones either. It really seems to be hit or miss for me, there are about a hundred varieties here and I can't possibly remember them all to try to buy the same ones year after year. I normally just buy what is on sale at the supermarket and sometimes I hit the jackpot and sometimes I am stuck with duds. A friend just came back from Shizuoka with gifts of mikan and I was very excited as Shizuoka is quite famous for their mikan but was quickly disappointed, they too have the pith that is impossible to remove and no sweetness at all. Now I have two bags of mikan that the kids don't want to eat....

I have never eaten raw pork liver and don't think I have ever seen it on a menu, normally the more common raw chicken and beef livers. At yakiniku restaurants it is normally meant to be cooked at your table and this is were the problems happen as it needs to be fully cooked and many people (myself included) ｐrefer it han-nama (half raw)....

The front page story of the Yomiuri newspaper this morning is about the death of a man and the infection of many others from Hepatitis E from eating pork livers. I can only find one English language version of the story, excerpts from the Daily Yomiuri: Six people who ate pork liver in August at a barbecue restaurant in Kitami, Hokkaido, became infected with the hepatitis E virus and one of them died of fulminant hepatitis, it was learned Saturday. One of the six also donated blood without realizing they were infected and transmitted the virus to blood recipients, according to the Health, Labor and Welfare Ministry. This is the first reported case in Japan of the hepatitis E virus being transmitted to people via ordinary food, officials of the ministry said. At the restaurant, patrons are supposed to barbecue meat themselves, said the ministry and the Hokkaido prefectural government. Many patrons are said to prefer eating the dish rare. Though no other patrons have been reported infected yet, their health, along with that of employees at the restaurant, is being monitored and sanitation measures at the restaurant are being examined. In past cases, groups of people were reportedly infected with the hepatitis E virus by eating wild boar or deer. However, since the hepatitis virus also was detected in ordinary pork liver at meat shops, the ministry has started urging the public not to eat pork liver without cooking it thoroughly. "It is important to realize the dangers of eating raw meat of not only wild, but also domestic animals," said a hepatitis E specialist. "One set of research showed that infection of the hepatitis E is unlikely to take place if a food does not contain a huge amount of the virus. Infection could be prevented if the meat is heated enough." more can be found here: http://www.yomiuri.co.jp/index-e.htm

word for 11/28: 味付数の子　　味付け数の子 ajitsuke kazunoko This seasoned or flavored kazunoko, why bother doing it yourself when you can buy it already prepared in a multitude of flavors. Ther is a wide variety to choose from and we will be looking at them over the next couple days.

just now lookin back at your pictures, the whole tree doesn't look double leafed, is it just the part near the fruit? I went and looked at my tree and couldn't find any double leaves but the branch where the fruit was seems to have been torn from the tree.... and the actual yuzu fruit that my son pulled off yesterday has scuff marks all over it from where my son and his friend were rolling it on the ground and throwing it around before I realized that my son doesn't have any little yellow balls...

and I thought my husband and I spending 10,000 ($100) on sushi for lunch was expensive.... Thanks for the report it sounds great! I am curious about the toro as you said 4 types was it all maguro (tuna), but just different types or was it just different cuts?

Definitely let us know hoe the yuzu-koshou making goes!! I have a yuzu tree in my backyard (along with a kinkan-kumquat and sudachi) and it only gave me one fruit this year. my son pulled it off this morning, thankfully it was perfectly ripe. Last year he pulled off all 10 or so I had when they were still green and golf ball sized.... The really odd thing is my leaves aren't the double leaf kind like yours in the picture, I wonder why?

I would like to know more about these: http://www.lifeinkorea.com/Images/Food/Kyju366.jpg http://www.lifeinkorea.com/Images/Food/Kyju370.jpg what are they? Do you buy them already like that? are they for special occasions? how do you eat them?