torakris

Hiroyuki, do you often use tofu in your okonomiyaki? I have never seen that before, but it sounds good! pictures coming soon!

GUNMA PREFECTURE (region = Kanto) http://www1.tcue.ac.jp/home1/english/stude...lass08/group01/ http://www.pref.gunma.jp/english/industry/index.htm middle of the page under agriculture to discuss the foods look here: http://forums.egullet.org/index.php?showtopic=52614

word for 10/1: お好み焼き okonomiyaki Today is egullet okonomiyaki day!! All egullet okonomiyaki lovers are going to prepare okonomiyaki this evening and share their results, look at this thread for more information about okonomiyaki day: http://forums.egullet.org/index.php?showtopic=51387 and this thread is on general okonomiyaki making: http://forums.egullet.org/index.php?showtopic=19221

ever since Hiroyuki posted this technique I have been making it a lot! When cooking ingredients that need a little longer cooking like meats or onions/other harder vegetables, I add them first and sautee until soft and then add the eggs on top of them. Things like bean sprouts I add with the rice and then scallions I add right before taking off the heat. I think in the original recipe that one the rice was added it should cook for just a minute of two longer.

is it mostly just "regular" gyoza or are there in special types? special fillings? different skins? like the white gyoza of Saitama

wow!

TOCHIGI PREFECTURE (region= Kanto) http://www.tochigiji.or.jp/language/English/culinary.html to discuss the foods of Tochigi go here: http://forums.egullet.org/index.php?showtopic=52517

Any favorite dishes from Tochigi? don't know of any? take a look here: http://forums.egullet.org/index.php?showto...14entry727014

I am not sure if they are teh same thing or not but I have had the version with baby crabs, I think they were zuwai-gani and they were eaten whole, I am not sure if they were cooked or raw. and more recently I had at a restaurant the raw larger crabs with a similar sauce, I am still dreaming about those ones!!

another interesting article, this one is filled with pictures of both the shops and the typical menus: http://web-japan.org/nipponia/nipponia20/en/topic/index.html

word for 9/30: 南蛮漬け nanbanzuke (nahn-bahn-zoo-kay) Why do we call this type of cooking namban-zuke? Zuke means "to pickle" or "marinate." Namban is an old Chinese word that once referred to people living south of China. In the 16th and 17th centuries, after the word entered the Japanese language, it was used to refer to people in Southeast Asia, and later even included the Portuguese and Spaniards who came to Japan from the south. New and exotic things introduced to Japan from Southeast Asia or other parts of the world were also described as namban Nanbanzuke is susually made with fish that are deep fried and then "marinated" in a vinegar mixture. aji no nanbanzuke: http://oishii-web.hp.infoseek.co.jp/recipe/yasainane.htm and the nanbanzuke thread: http://forums.egullet.org/index.php?showto...st=0&p=304133

I make kabocha soup A LOT! I make it different almost everytime and prefer it cold. The easiest way is like Hiroyuki said, I put it in the microwave then scoop out the flesh sauteeing it with some onions then adding either water or stock (if I have any). I simmer until softened and then puree with my hand mixer, push it through a strainer and then chill adding milk before serving. If serving hot I don't bother straining and add the milk to the pot. Sometimes I do a more western version and roast the kabocha halves before adding to the pot and sauteeing. I often top this version with some sauteed onions and sour cream. I make more of a Thai version by simmering the kabocha in stock with additions of lemon grass and kaffir lime leaves, then I add a can of coconut milk at the end and maybe top it with some sauteed shrimp. Every time I make a cream stew I make it with a kabocha base. I find plain cream stew to be bland so I soften kaboch in a microwave and then add the very softened flesh to the pot with the water and onions. I mash it while cooking (with a potato masher) so that the stock turns a lovely orange color, then I add potatoes, simmer a little longer and add the packet of cream stew roux. At the very end I add cut up pieces of fresh salmon (I find chicken very bland too) and lightly steamed broccoli and top it off with a little milk.

kabocha corokke!

I used to go to Doutor quite a bit before the arrival of starbucks and the other chains. at one of the larger supermarkets I shop at they have a small food court with a McDonald's, Doutor, takoyaki/taiyaki and ramen. I would often eat there with the kids, who ate McDonalds and I would enjoy a sandwich and coffee at Doutor, since it is a fairly large food court the smoking area is off in area and there are also seats outside so I can enjoy it relatively smoke-free. There is one kissaten chain all around Tokyo that is sort of a men's kissaten, teh two that I have been in (with my FIL) have walls that have turned yellow because of all of the years filled with cigarette smoke. The customers tend to be almost entirely men and they all seem to be pouring over the gambling/horse racing newspapers.... Can't remember the name......

from the same thread, this is the post on white tuna that sounds more like you describe: ビンチョウマグロ　（びんちょうまぐろ）　binchou maguro (bean-cho) ビンナガマグロ　　 binnaga maguro (bean-nah-gah) トンボマグロ　　（とんぼあぐろ） tonbo maguro (tone-boe) These are all ways to refer to the Albacore or white tuna. In Japan (like the rest of the world) it is most commonly found in cans, though recently it has seen some popularity in the sushi /sashimi market. Its very soft texture makes it diffilcult to cut and the mild flavor of it's light pink flesh will most likely prevent it from being a star at the sushi bars.

I think the chef may have names confused.... the butterfish are called ebodai/ibodai or medai in Japanese and the discussion (with pictures) from the daily nihongo thread start here: http://forums.egullet.org/index.php?showto...65entry612065

word for 9/29: アジフライ aji furai (ah-jee foo-rhye) Furai is the from English word fry and is mostly with deep fried foods. Aji fry are smallish aji that have been gutted, butterflied open and bones removedand usually with the tail kept attached.　They are then dipped in flour, egg and panko and deep fried. Though they can be made at home, they are a very popular souzai (pre-cooked dishes) in supermarkets and department store basements. Sometimes in the fish department you will see the fresh (still raw) aji already butterflied and de-boned just waiting to be fried at home. These packs will often be labled アジフライ用 (aji furai you) which means for use in aji fry. aji furai: http://precce.tokyu-store.co.jp/images/05000/ajifurai.jpg

isn't it houtou? (with a t?) I love this and make it a couple times each winter, always adding lots of kabocha, green beans and shiitake, mine looks very similar to the picture you showed... I didn't realize this was from Yamanashi, we learn new things everyday!

生餃子 20個入 462円 生餃子 30個入 683円 wow at those prices pick some up for me too!

Fruits are the first thing I think of when someone mentions Yamanashi and I enjoyed a gorgeous bunch of grapes from there just a couple days ago. What are some Yamanashi favorites? some links can be found here: http://forums.egullet.org/index.php?showto...88entry725288

I have never heard of white gyouza but this huge screen sized picture is making me want to get on the train and head for Saitama: http://uchio.hp.infoseek.co.jp/gyoza/white.jpg

word for 9/28: 月見 tsukimi (tsu-key-mee) From the word "tsuki" meaning moon and the "mi" form the verb to watch or to view, tis is often referred to in English as moon viewing. Today is十五夜(juu-go-ya) or 15th night and this refers to the 15th night of the 8th lunar month which is traditionally one of the most beautiful times to view the moon. Originally it was a celebration for the end of harvest and for sending thanks, nowadays it seems to be celebrated more by trekking down to McDonald's for the tsukimi burger! That is a hamburger with a fried egg on top. Offerings were often made to the moon of things that were round in shape, mostly tsukimi dango and satoimo (taro) and today the word tsukimi is often added to dish names such as tsukimi udon and the tsukimi burger. to learn a little bit more about tsukimi (and the rabbits on the moon ) look here: http://japanese.about.com/blhiraculture18.htm and the tsukimi thread: http://forums.egullet.org/index.php?showtopic=27614

When I first came to Japan 15 years ago kissatens were very popular and it was a nice leisurely way to spend an afternoon either with friends or with a book. Since the arrival of starbucks and chain othr coffee shops I don't think I have been to a kissaten more than twice. I find the coffee both neither very good and very expensive. A cup of coffee in a kissaten in Japan is in the $6 -$7 range about twice that of a chain shop like starbucks. I rarely even see kissatens anymore I really don't think they can even compete with the large chains. I have to admit though that I know nothing about how well starbucks is doing in Japan, I am curious now though... In my opinion the Yokohama/Tokyo area has too many of these type of shops, often different chains on opposite corners of intersections, but o matter which one I wander into they always seem to be busy.

looks like she is grilling sembei to me..... I have to admit though that I don't believe I have ever eaten Souka sembei...