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torakris

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    Okinawa

    in Japan: Dining

    Posted

    I was just about to start a goya thread! look what I was just given

    i11450.jpg

    goya seem to be like the zucchini of Japan, I keep finding baskets of it on my doorstep! :biggrin:

    I too am trying to find new ways to cook this.

    I recently picked up a magazine called うちで楽しむ　沖縄の元気料理　（uchi de tanoshimu okinawa no genki ryouri -- healthy Okinawan dishes you can do at home)

    http://www.amazon.co.jp/exec/obidos/ASIN/4...8693201-0155514

    lots of recipes plus mailorder sources, they also discussed many of the Okinawan vegetables but I have never seen them in the stores around me....

    In the book they describe and give recipes for a couple greens, as well as handama they have shimanaa (karashina), fuuchibaa (yomogi) and njyana (written ンジャナ）.

    I'll keep my eyes open ...

    eG Foodblog: Laksa - Wild man of Borneo

    in Food Traditions & Culture

    Posted

    Century eggs are also great as an appetitzer. :blink:

    The egg is sliced into 4 or 6 sections, and eaten with pickled ginger.

    Some equate the taste to rubber tires. . .

    I love these eggs too! They are quite popular in Japan (here they are called piitan) and are normally served appetizer stuler with just soem soy sauce. You can find them in the "other Asia" section of supermarkets, it is definitely an acquired taste, it took me about 7 years!

    Can't wait to hear more....

    Daily Nihongo (2003 - 2004)

    in Japan: Cooking & Baking

    Posted

    8/19:

    while we are talking about nabe, let's look at the pots that they are cooked in.

    土鍋 donabe these are earthenware pots that are used for the majority of nabe cooking, specifically those in which ingredients are added to a simmering liquid:

    http://www.yonden-yes.co.jp/goods/donabe.jpg

    鉄鍋　（すき焼き鍋） testsunabe (sukiyakinabe) these are cast iron pans, tetsu meaning iron and nabe the general word for pan. Sukiyaki is the main nabemono prepared in one of these and thus they are often referred to as sukiyakinabe:

    http://www.tetubinn.com/etc/sukiyaki%20nabe.html

    しゃぶしゃぶ鍋 shabu shabu nabe as its name suggests this is used for shabu shabu, this type of nabe is also called a houkou and in English is called a mongolian hotpot:

    http://img.store.yahoo.co.jp/I/t-baby_1806_2825215

    These are normally cooked at the table using a konro (コンロ) or portable gas burner:

    http://www.izu.co.jp/~daikiti/konro.jpg

    Japanese Foods--sunomono

    in Japan: Cooking & Baking

    Posted

    In this hot weather sometimes there is nothing more refreshing than a nice vinegared dish.... :biggrin:

    last night I thinly sliced up some boiled octopus and some just barely boiled okra then tossed it with a very simple ama-zu (2:1 vinegar and sugar plus a little salt) and garnished it with some fine slivers of ginger. wonderful! :biggrin:

    Daily Nihongo (2003 - 2004)

    in Japan: Cooking & Baking

    Posted

    So how is grouper eaten in Japan?

    Besides sashimi and nitsuke it is also a popular nabe ingredient.

    word for 8/18:

    鍋物

    nabemono (nah-bay-moe-noh)

    Often referred to as hotpot in English, this is a style of cooking were all the ingredients are cooked together in a large pot, normally at the dinner table with all of the guests helping themselves. There are thousands of hotpot variation all throughout Japan but most people outside of Japan seem to be most familiar with sukiyaki and shabu shabu. Learn a little bit more about nabemono here:

    http://www.bento.com/re_nabe.html

    and here is an egullet thread on nabemono:

    http://forums.egullet.org/index.php?showtopic=17115&st=0

    Daily Nihongo (2003 - 2004)

    in Japan: Cooking & Baking

    Posted

    words for 8/17:

    a couple other groupers you might find at your local fishmonger

    キジハタ　kijihata Hong kong grouper, also called akou in the Kansai area, a smallish grouper at about 30 to 50cm:

    http://www.zukan-bouz.com/suzuki2/hata/kij...ge/kijihata.jpg

    ホウセキハタ housekihata Comet grouper, the japanese name means jewel or gem and it is similar in size to the kijihata:

    http://www.zukan-bouz.com/suzuki2/hata/hou...housekihata.jpg

    アカハタ akahata Black-tipped grouper, this fish is called red grouper in Japanese but the tips of the fins are black, a little smaller than the groupers above it is most commonly seen in the 20 to 30 cm range:

    http://www.zukan-bouz.com/suzuki2/hata/aka...age/akahata.jpg

    アオハタ aohata Yellow grouper, this one is sort of a greenish yellow and in Japanese is called blue grouper (this is the "Japanese" blue that is actually more green like...), this one is also on the small side at 20 to 40 cm:

    http://www.zukan-bouz.com/suzuki2/hata/aoh...mage/aohata.jpg

    クエ kue long tooth grouper, this is one of the highest grades of grouper in Japan and is prized as sashimi as well as in nabe (hot pots), this one can get big with a max size of 100cm:

    http://higedura.cool.ne.jp/kue-ramafar2-big.jpg

    Japanese foods-- Yakumi

    in Japan: Cooking & Baking

    Posted

    myouga is grown mostly summer through fall, you can find it at any grocer and in abundance, you can find it the rest of the year at some places but you will find yourself paying double to triple the price.

    that fish dish sounds great! just remember to slice them thinly, it is a great flavor but too much is not really a good thing! :biggrin:

    Japanese foods-- Okashi

    in Japan: Cooking & Baking

    Posted

    I am not really a big snack eater and actually don't even care for wasabi peas, but when I saw this at Costco last week I had to get it!

    Soba wasabi mame iri

    i11027.jpg

    It is like deep fried soba sprinkled ever so lightly with a wonderfully fresh tasting wasabi powder with wasbi flavored soramame (like fava beans) sprinkled through out. This is incredible and I can't get enough!!! :biggrin:

    Toddy Cold Brew System

    in Coffee & Tea

    Posted

    incidentally, if anyone happens to use the Toddy on a semi-regular basis and wants to discuss why they like it, drop me a private msg. or reply here, as ye like ...

    I am drinking ice cold coffee from my Toddy as I sit here typing.

    I can not get enough of this stuff and I think my coffee drinking has doubled because it so easy to make and tastes great. I picked mine up at World Market as well and it is definitely worth the price I paid. Less than a week later both my brother and sister had gotten one too. I drink my coffee iced (all year round :blink: ) and it is so convenient.

    When I first bought it I made it with the cheapest canister of ground coffee Costco sold, I figured if it could make cheap coffee taste good....

    and it did! I have tried 3 different types of coffee now, all pre-ground, and have yet to be dissapointed. I follow the directions exactly as they are written, 1lb of ground coffee into the big plastic thing followed with 4 cups of cold water, wait 5 minutes then 5 cups of water, do not stir. I let it sit overnight on the counter for 10 to 12 hours, then let it drain out and pop it into the refrigerator. I left it in the refrigerator while I took a week long trip and I came back and it tasted the same as day the I made it!

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