torakris

Since Helen mentioned a matsuri at her ichiba as well, I pulled up the homepage for the closest one (about 20 minutes from house) and sure enough they also had a matsuri in October. Here are a couple pages of pictures, it looks not much different than Hiroyuki's. There are just too many people there for me though, I think I will pass next year..

Helen, this sounds great! just the kind of think I would like to have on hand when I start daily jr. high bentos in a couple months . How long does it usually last in the fridge?

I prefer firm tofu in mine but I know many people who prefer the softer type. It is just personal preference. There is nothing wrong with the packs if you are only cooking for two and pressed for time. If you want to try it at home I highly recommend Ah Leung's ma po dofu, the pictorial can be found here. (Here is the list of all of his pictorials, many of these can be made with ingredients easily found in Japan) If you do try a package one, I recommend any of the Cook-Do ones. This is my favorite. The package says it is good for 3 to 4 people but I find this serves about 2....

Apparently there is only one place to get Pierre Herme in Kansai and that is at the Cassina IXC Cafe in Osaka. They definitely have the macaroons but I am not sure what else. Here is some information. The actual website for this place is quite confusing, click here then enter the site (it will open in a new screen) at the bottom click on shop information and then on Osaka. It will give a map to the cafe's location. I don't think it is too close to you but it is closer than Tokyo!

Thanks for the pictures! The prices on some of those things are just incredibly cheap! How often do they have these festivals? Is the wholesale market a place you can shop at any day of the week? I have a huge ichiba (wholesale market place close to me), I need top see if they have festivals like this as well. Most of their business for the general public is very early on Saturday and Sunday mornings, I have heard the crowds are awful so I have never been. I have been there early-ish on weekdays though and haven't been too impressed. Most places stop selling/are sold out by 10am and the ones that are open all day long have prices similar to any supermarket. Though the fish area is impeccably clean the rest of it isn't so much and the meat section just looks iffy. It is a great place to go though when you are looking for snacks for 200+ kids though.

Mapo tofu. ← I second this, this is the dish that turned me onto tofu and the only one I make for my tofu hating family in the US.

Hi Doddie, I had a Korean friend over yesterday and I asked her about mirin in Korea. She said that mirin is traditionally used in Korean dishes instead they use a combination of sake and a mizuame type product. I can't think of the Korean name of this product at the moment but it is like a really thick corn syrup. She did say however that Koreans do make a mirin product but it isn't very common instead you should have no problem finding a Japanese import or Korean knock off. In Seoul , she said you should be able to find this mostly in the ares that cater to ex-pats/international areas and the bottles should say mirin/mirim in Korean.

Helen, You are too late!! I have a huge kinmokusei tree in my backyard but the flowers are gone already. I had no I idea you could make something like this with them. I hope I don't forget about this next year!

I had no idea one was coming to Cleveland! How did I miss this news?? I can save that $10+ on shipping next summer. Thanks for the news.

Yes it is current USD, I used a currency converter set to the rate at the moment. The second question is off-topic and I couldn't answer it on these boards even if I knew the answer, to which I have no idea anyway.

Real heavy cream will set you back about 400 yen ($3.50) for 200ml (3/4 cup).

Unfortunately none of them. That picture of the ninjin imo looks really promising though! Let me know how it is. I have been searching for American style sweet potatoes for 13 years and think I have tried every potato that has ever been sold in the markets here, including all of those in the pictures of your link.

I am not sure about Tokyo, but at the little station by my house (not far from Tokyo and not the larger station in my area) there is still at least one stand. The old man is often cleaning it up at 5:30am when I am dropping my husband off at the station.

The kanji read Hiroshima yaki. I've never seen Hiroshima yaki of that shape, though. Images of Hiroshima yaki Butter potatoes: Was it really butter? It looks like margrine to me. ← I too noticed the Hiroshima yaki sign but have never seen them rolled like that before, interesting! Those tako yaki are also incredible, again I have never seen that much octopus in them before. There is no way that is real butter, that much alone would cost about 300 yen!

Thanks everyone! I ended up using the 9x9 square lined with foil for easy removing, I don't know why I didn't think of that. It took longer than I thought so my friend took it home to cool and I won't even be able to taste it. It looked good though. The only problem with not using the pan specified is that part isn't up on both sides, it isn't going to look much like the picture but I am pretty sure it tasted good. I doubt I will be making too many things like this so I have no plans for searching out the pan, is this pretty much the only thing you make with this type of pan?

Just a couple quick tips as I don't really have the time to be posting right now. I would aim to arrive back into a major city by the 28th at the latest. The busiest time for travel is going to be the 29th to 31st, though those getting a head start will be leaving on the 28th. From the 31st thru the first week in January I would avoid the vicinity of any large temples and the train lines running to them. We made the mistake of trying to visit Kamakura on the 3rd or 4th of January a couple years back, we had nothing else to do and it was a short trip and a nice day. Biggest mistake of our lives, The roads were so congested we decided to park our car halfway there and take a train (another huge mistake). Once we got off the the train there were just so many people I was scared the kids were going to get lost. We squirmed our way to the Giant Buddha took a picture and decided to head back home. During the first couple days of January, central Tokyo is actually quite dead. No traffic jams and the trains are quite empty as well. While most smaller stores and restaurants will be closed any of the larger shopping areas will be open. Most department stores don't even take the 1st off any more but I would still check to make sure if you have spcific plans for that day. I would base yourselves in Tokyo (or Osaka) during this period just making short day trips. The roads and trains are pretty quiet and so are many tourist spots as most people are spending the days with their families. Avoid Kamakura though! We have often headed out to Hakone for a day trip during that first week of January, we ride some of the old trains, the rope ways, go to the sculpture museum, etc. This year we are leaving the country on the 26th!

I have a recipe for something called a Poppy Seed Slice that I really want to make. It calls for a 11x35cm (4 1/2 x 13 3/4 in) loosed-based flan tin. I am not really sure what a loose-based flan tin is but I am sure I don't have one in the house. The only cake pans I have (besides round ones) are 9x9 in and 9x12 in. Could I use one of these cutting the dessert lengthwise before slicing it into oblong slices? The recipe is basically a shortbread pressed into the pan and then blind baked. The milk soaked poppy seeds are mixed with a butter, sugar, egg and flour mixture, spread on top and baked again. After colling they are cut into finger sized strips. Will these be possible in either of the pans I have?

I have to admit I have never actually seen this recipe outside of a cookbook, so I am not really sure what it is supposed to look like. This sounds like a very simple recipe, sugar and water simmered until golden then poured over orange slices. How can someone mess this up? My second attempt It is hard to tell from the picture but the bottom part is completely liquid and there are hard crunchy bits in the top corner. My first attempt had just liquid, but a very light color at that. What exactly are these supposed to be like? Are the hardened caramel pieces in the first picture a mistake or this that the way it should be? What is the best water to sugar proportion? I looked at 10 recipes and they were all different. I don't want to go too fancy with alcohol or a lot of spices, maybe a cinnamon stick? Suggestions for fixing this dish are greatly appreciated.

I was going through an old blog looking for a picture and I ran across this. I can't believe it was ever posted... it is rice topped with raw tuna in a sesame sauce

Unfortunately they really don't take well to cooking. The only recipes I have ever seen for them are for poaching, like this one or this one. It was us much but I often grate them for uses in marinades, like this one. I would start passing them around to other people if you really can't eat them all... Maybe you will get something good in return.

Since you don't seem to be looking for fancy places maybe I can be of some help. One of my favorite bakeries in Japan is in Minami Aoyama, if you need a quick breakfast or lunch or just a place to relax for it bit head to Andersen. It is just outside Omotesando station (exit B3) and consists of 4 flours. B1 is the deli/sandwich bar, first floor is the bakery and the restaurant is on the 2 and and 3rd floors. For a wonderful hamburger I recommend Kua 'Aina, here is a good map for the Minami Aoyama location. This is their homepage if you want to check out the menu, in case you aren't familiar with them. A restaurant my husband really loves (I have yet to actually get there ) has two branches in the area. Umeiya is a Chinese restaurant famous for their hito kuchi gyoza (one bite gyoza) in garlic and shiso flavors. This map (first one) shows both locations, using Kua 'Aina as a reference point...

If you haven't already I would look at this article on Rice Congee from Wikipedia, it shows the differences between congee styles and preparation techniques among different Asian countries. Like Helen said, the pictures should are pretty fancy versions. Japanese okayu when served in the home is normally quite simple. More like these pictures.

Check all the ones you are interested in. I checked everything!!

Not the best picture but they sure did taste good! Eryngii (King Oyster/King Trumpet mushroom) brushed with sesame oil and grilled, they were then drizzled with soy sauce and sprinkled with some freshly ground shichimi.

I guess so...I always feel as if I'm committing robbery! I haven't seen them in stores, and in fact thought there were fewer "teabag" style dashi products on the shelves just recently. Maybe that will change as the weather gets cooler. ← You are right, I think I have only seen one brand on the shelves recently, maybe it is a cold weather product.. I haven't seen these in the stores either but I haven't actively been searching them out. I am going to pay more attention and actually look for them. If I can't find them I am thinking of ordering from their website. depending on how much they are in the stores, the Choumiryo iroiro set for 1980yen (and free shipping) looks like a decent deal.