torakris

word for 10/22: 台風 taifuu typhoon sorry to interrrupt the discussion of amadai, but for those of us living in Japan the last couple of typhoons have been really destructive and it is just starting to take its toll on all of us with skyrocketing prices. Look at this thread for more information: http://forums.egullet.org/index.php?showtopic=53996&hl=

Anytime Kris... but that airfare from Kansai to Newark is killer... ← Kansai?? I live in Kanto my dear..... but the airfare is still a killer isn't it.....

so when are you going to invite me over....??!!

Are you sure that the link is right? ← fixed the link! Thank you!

This week all of the department stores in my area are announcing the sale of Hachiko Sauce, I am not sure if it is a new sauce or just new to my area (Yokohama)... Anyway I guess it could be considered a Tokyo meibutsu since Hachiko is probably the most famous dog in Tokyo and her statue is the probaly the most famous meeting spot. the product: http://www.hachikosauce.co.jp/ the Hachiko story (get your tissues ready!): http://www.fabuloustravel.com/globe/hachiko/hachiko.html

Wow! I have never seen kombu-cha in a bottled form before.... In Japan you can buy the bags for brewing it at any 100 yen shop ($1 store)....

I actually like them a lot too! Are they a relatively new product in Japan? Because I remember that, four years ago, my friend moved to Japan from Canada & she was shocked that she couldn't find any choco gummies! ← This was the first time I had seen them, of course I hadn't been looking for them either....

I too hated ikura and uni until I had some really good ones, wow! the difference is incredible isn't it?

I will save most of the pickling questions for Helen.... Shiozuke (salt pickled) normally need at least 24 hours and sometimes more like a couple days to properly pickle, this will depend on the vegetable and the temperature.

The spongy tofu you are talking about is koya-dofu, this is a speciality that was actually created by monks living on Mt. Koya centuries ago, it is a freeze dried tofu that is then reconstituted, it may take some getting used to but it is wonderful! there is some more on it in the soy class I did on the eGCI: http://forums.egullet.org/index.php?showtopic=44086 The Japanese word for chestnut is kuri but when it is used in sweets they use the French pronunciation of marron, thus it is easy to confuse it with melon... $400 mushrooms, sorry but that is way out of my price range!

watering gum? this is a new one for me! I really should pay more attention when shopping..... why on earth would you want your mouth to water??? the homepage for Glico doesn't mention the 6 special ingredients....

I think it is for covering up the breath after smoking, since it says things like : take one after smoking to refresh your throat and breath for those who worry about their body.....

great pictures! wish I could help with that mystery food, but I am stumped, it didn't look very appetizing though....

Miso soup isn't that hard to make......

GIFU PREFECTURE (region= Chubu) Gifu is sometimes also part of the Tokai region with Shizuoka and the northern part of the prefecture (combined with part of Toyama prefecture) is called the Hietsu area. http://www.kankou-gifu.or.jp/en/07/01.html http://www.pref.gifu.jp/s11336/takumi/sang...okuhin/english/ Hida Takayama http://www.hida.jp/e-kankou/e-mikaku/e-mikaku.htm http://www.hida.jp/english/06_cuisine.htm to discuss the foods of Gifu go here: http://forums.egullet.org/index.php?showtopic=53902

Any favorite foods that were made popular in the Gifu area? look here if you can't think of any: http://forums.egullet.org/index.php?showto...83entry743583

As I type I am eating Tohato's All Prune and Apple, these are not nearly as good as the All Raisin....

word for 10/21: 酒蒸し sake mushi (sah-kay moo-she) Mushi means steamed, thus sake mushi means steamed with sake. This is a popular preparation of amadai. a picture and a an English recipe: http://amsterdam.park.org/Japan/Kyoto/cult...ori/ek_b063.htm

lot's of kitsune udon (fox noodle) talk starting with this post: http://forums.egullet.org/index.php?showto...43entry310143

are those katsuo-bushi as well?

Noooooo!!

I am glad there is bad weather in other parts of the world, here in Tokyo we are on our 3rd typhoon in as many weeks and I think we have had about 2 or 3 sunny days all month! Right now it is pouring and I am freezing! I would love a hot bowl of tomato soup (Campbell's of course ) and a handful of saltines crushed onto the top, eaten really fast before they get too soggy.

we sure miss a lot never having lived in Kansai.....

I personally can not touch amazake (literally "sweet" sake), hence I was surprised to find this: http://www.grainaissance.com/amazake.html flavored amazake drinks....?? in the US....?? and then I found this: http://www.clearspring.co.uk/ifood/issue2/4.htm with recipes for using amazake in cooking.... I didn't know it was more than a drink, they are calling it a dessert...??