torakris

word for 8/12: 煮付け　　煮つけ　　煮付 nitsuke (knee-tsu-kay) Nitsuke is a popular way of cooking fish like nibe (as well as vegetables and meats), it is simply simmering the item in some of the following: water, broth, sake, sugar, mirin, soy sauce. The exact ingredients depend on the cook and the type of food being cooked. The item is simmered until the sauce is almost completely reduced to enable the flavor to settle completely, leaving it slightly sweet and slightly salty. fish cooked in the nitsuke style: http://www.toshin.co.jp/cook/00_03/kasago/kasago.html#2

wow! don't read that when you are hungry I 'll have to go back once I get some food in my stomach....

I made the melokhia and chicken dish a litttle while back, it is wonderful! Luckily I can find it quite cheaply in the fresh form here in Japan. my dish:

is there a link?

I just came back from the states and while I was gone, for some unknown reason, my husband bought one of those huge nets of garlic. No I know what to do with it!! 6 months... I don't think my husband will have that much patience either. By the way, I have been asked to do a repeat blog, look for it coming around October 5th!

For those of you who love wasabi peas, you will LOVE what I am eating at this moment. It is called soba wasabi mame iri (soba with wasabi beans) and it is deep fried soba noodles with wasbi soramame (very similar to fava beans), the noodles are sprinkled with wasabi powder as well. These are incredible! it actually tastes like really wasabi not that fake stuff, I found these at Costco here in Japan of all places, doubt they are available outside of Japan though....

melon pan, have you ever seen the corroke thread? http://forums.egullet.org/index.php?showtopic=32088

8/10: the nibe family of fish takes to a variety of cooking from sashimi to meuniere to deep frying. nibe sashimi: http://www.zukan-bouz.com/suzuki2/nibe/nibe.image/nibeb.jpg

What else could you call this in English?? I love menchi katsu, with katsu in the title they do fall into the category of breaded and deep fried foods but they are more commonly seen grouped together with corroke (croquettes). My favorite ones (made at a local supermarket) combine the ground meat with lots of cabbage and this is the way I make them at home now. Great article about menchi katsu plus a color step by step recipe, all in English! http://web-jpn.org/nipponia/nipponia26/en/appetit/index.html How do you eat your menchi katsu?

words for 8/8 and 8/9: let's look at some other members in the croaker family! コニベ　konibe this is essentially “small nibe” and small they are, adults get up to about 13 cm: http://www.snf.affrc.go.jp/sakana/sakana_1...konibe_big.html オオニベ oonibe (I can't find an English name for this one), the Japanese name means "great nibe" and these are much larger than nibe at about 150cms.: http://www.jamarc.go.jp/jyoho/hakusei/oonibe.jpg コイチ　koichi Eng= white flower croaker, these are on the smaller side at between 25 and 50cms: http://www.zukan-bouz.com/suzuki2/nibe/koiti.image/koiti.jpg シログチ shiroguchi Eng= white croaker these are smaller than the nibe with a maximum size of about 30cm: http://www.snf.affrc.go.jp/sakana/sakana_1...roguti_big.html クログチ kuroguchi Eng= blackmouth croaker about the same size as the shiroguchi: http://www.snf.affrc.go.jp/sakana/sakana_1...e/kuroguchi.gif キグチ　kiguchi Eng= yellow croaker (small yellow croaker) similar in size to the others: http://www.snf.affrc.go.jp/sakana/sakana_1...huusei_big.html There are a couple more but these are the more common ones. Most of these fish are found in the East China Sea and Yellow Sea http://www.britannica.com/eb/article?eu=115364 and thus are very popular in Korea and parts of China as well. You will also occasionally find some of the croakers referred to as jewfish. A little more information can be found here: http://www.chesapeake.org/ties/mwt/fishinf...tic_croaker.htm with a comparison of the Atlantic croaker with other croakers.

I noticed that 2 of the 3 recipes Hiroyuki linked to have vanilla essence, you might want to try that. Also though I love the seet potato version, my favorites are the brown sugar ones and those made with matcha (green tea)!

??? This sounds great!

here is a previous mushi pan thread: http://forums.egullet.org/index.php?showto...178&hl=mushipan

I have to admit I was over 30 when I ate my first dish that combined tomatoes and ginger and it was love at first taste! Recently I have been seeing this combo popping up all over the place, do you have any favorite recipes for using this dynamic duo? here is my version of the dish that started it all for me: http://recipes.egullet.com/recipes/r335.html

yeah that is pretty gross.....

let's get back to the fish..... word for 8/7: ニベ nibe (knee-bay) Nibe croaker Growing up to 50 cm in length, the nibe croaker resembles tai with moist, simple tasting flesh: http://www.pref.kagawa.jp/eizo/vol003/en/5ki/fuyu/08.htm

beetee, great pictures! What else did you eat?

I don't know too much about mushi (steamed) kasutera as most of the kasutera I see is the baked kind. It doesn' t sound any different than mushi pan though. How is the taste different than others you have eaten? The addition of miso is interesting, don't think I have ever seen that before. You might try to leave that out and try a diffferent kind of sweetner, like brown sugar, honey or even maple sryup.

I have never used a teppan, I alwyas make it in a frying pan, I usually have two going at once!

here is some more information and a picture of the plant: http://edis.ifas.ufl.edu/BODY_MV035 I have seen it in the US in Asian markets and at gourmet/speciality stores, just recently at one called Mustard Seed Marketplace near Cleveland.

This is a really interesting method, thank you Hiroyuki for all of your work! Just 3 weeks ago I picked up the Toddy cold water brew set and am absolutely hooked, this one sounds similar in taste. I like the Toddy because it brews a large amount at one time and lasts up to 18 days in the refrigerator, when I drank it at day 14 it tasted the same as day 1. It seems to be a little more concentrated than this one however. I am going to take a look at this when I get back to Japan, only 5 more days.....

wow melonpan great posts! I love baby star ramen and don't know of a more collective name... I won't let my kids eat this unless they are outside because it makes a mess! You should see the monster pack that Costco Japan sells it in, it is huge! My husband won't eat okonomiyaki unless baby star ramen is added.....

I have no idea of the history behind it and am too lazy to do a search now... Kappabashi is definitely THE place to buy them, they aren't cheap though, they average in the $40 to $80 (and much much higher) range, though they do have smaller souvenir types like key holders and magnets. I am sure there are some online sources in Japan, but I won't be on a computer that can read Japanese for another 2 weeks....

first of all welcome to egullet and the Japan board! I must agree with Hiroyuki here that your request is a little too much to ask, if you hae questions about specific words or techniques I am sure you will find a lot more people willing to help. Unfortunately since I am on on a omputer with no Japanese reading or writing ability, I can't help much. If you have any more specific requests let us know....

welcome to egullet and the Japan forum! I have never heard of yuzukiri soba until you just asked.... A quick look at the internet tells me they are soba noodles with the addition of yuzu rind, if you know how to make soba noodles you could probably just add some yuzu rind to the "dough". I doubt you will be able to find mail order sources outside of Japan though....