torakris

where will you be? any absolute dislikes?

sorry about yesterday, I was having problems with my cable connection and got cut off and then I was out for the rest of the day..... and I have the sunburn to prove it! words for 4/10 and 4/11: When buying katsuo in a store or reading recipes that call for it you will see a variety of ways to refer to it . Katsuo is most commonly seen in a triangular block form, this same shape that was called a burokku (block) when discussing tuna has a multitude of names when talking about katsuo. These are some of the "counters" I have seen for katsuo. 節　ふし　　fushi （一節）(hito-fushi= one block) 冊　　さつ　　satsu （一冊）(issatsu= one block) 本　　ほん　　hon （一本）(ippon= one block) サク　　 saku （１サク）(issaku= one block) confused yet? just wait.....

Again it depends on the family. I will have some sort of sashimi about once a week, while my MIL eats it almost everyday. By the amount I see for sale in the stores I would think the average is somewhere in between. As to sushi, I have never eaten in a cafeteria so I can't comment, but it is often at buffets that I have attended in Japan for parties. It also seems to be most popular on weekends, when the whole family can eat dinner together and most supermarkets near my house sell large platters for anywhere from 2 to 5 people and some larger supermarkets have sort of a pick and choose sushi section. This consists of large trays of individually wrapped nigiri sushi and you can choose how ever many and of what ever kind you want. They are priced according to type. These again are normally only on weekends/holidays and not for sale everyday, though I have seen some corners like this in the depa-chika (department store basements) that sell it all week long.

I agree with Hiroyuki. It most likely depends on the person, where you live, how much you eat out, etc. Since the advent of the kaiten sushi and other cheaper places, I think Japanese are eating it a lot more. I pick it up frequently for lunches from neighborhood supermarkets. It is definitely not a daily or weekly meal and for most people not even monthly. The "fancier" sushi is still reserved mostly for special occasions and is most commonly delivered to the home. Sushi is rarely made at home with the exception of the te-maki zushi (hand rolls) and other types like chirashi zushi (scattered rice) and these also are often served on special occasions. The nigiri sushi that is the most popular out of Japan is normally a meal in itself and not just a small part of a multi course meal that you often see in Japanese restaurants abroad. For everyday eating the Japanese will turn to sashimi.

Good question. These lettuce wrapped burgers at MOS are also sold with a bun option. They also appeared on the scene at teh same time that some places in the US were doing it, but it is also common here to eat meat wrapped in leafy things... It is really hard to say since the low carb diet fad isn't really popular here. Who knows?

I would love to hear some recipes for yamabushi, I always walk past it in the supermarket and think what on earth would I do with that?! no OYSTERS??!!

the new Natsumi series from MOS burger: http://www.mos.co.jp/spotlight/040401/natsumi.html

Actually my idea of a salad is usually Asian style with some vegetables like carrots, cucumber, and celery and either a spicy soy based dressing or a sesame based one..... thus I don't want to really strongly flavor it. I like the ideas though and they can work for all kinds of applications and I knew Jin couldn't stay away!

so basically there are no fast methods, say 15 minutes or less from pan to table...?

I thought I read somewhere that Sushi was a clever invention by a japanese streetcart vendor around the 1830's, thus rendering one of the world's first "Fast Foods". Anyone? The type of sushi you are referring to that was "invented" in the 1800's is the nigiri sushi type, also referred to as edo-mae sushi. This is the product that is most often referred to as sushi the slice of fish (or other item) on an oval of rice. Before that there was oshi-zushi (pressed sushi), which is actually still very popular in the Kansai (Osaka and surrounds) area, this is when the fish is fermented with vinegared rice and pressed in special molds for a period of time. This is the type of sushi that has been around for ages and initially the rice was thrown away and only the fish was eaten. This style of preserving fish most likely started in Thailand and then moved through China before making its way to Japan.

I am not sure how you actually can keep it, but I regulary keep it for 3 to 4 days (in the pot I made it in) with no problems. I am another one who never puts sugar in hot coffee but MUST add it to iced..... I tried the shakerato before (with a recipe off the internet) only mine had no milk and a lemon twist, it was good but I really could have used some milk. I try it with milk next time.

Thursday dinner: scraping the bottom of the refrigerator here salad of chicken breast, cucumber, and carrot with a wonderful (heavy on the yuzu) ponzu sauce Korean style scallion pancake with a kochujang based dipping sauce leftover simmered kabocha Japanese rice mixed with a 5 grain mix ice cream for dessert

I know, I know most you probably refuse to let chicken breasts in your house.... but for me I prefer them over thighs in salad like preparations. The best way I have found to cook them is a way a Chinese friend taught me by simmering a whole chicken in a large pot of simmering water with some aromatics until just done. However whole chicken are difficult to find here (and very expensive) and sometimes I just need a quicker method for just breasts. Another difficulty is that I can not buy breasts on the bone in this country and thus amleft with boneless chicken breasts (with skin). What can I do with these to get the juiciest most flavorful breasts possible? poach? steam? microwave?

word for 4/9: かつおの角煮 katsuo no kakuni (kah-tsu-oh noh kah-koo-knee) This is a dish of cubes katsuo that is simmered with soy, sake, mirin and ginger and is wonderful eaten with a bowl of white rice... katsuo no kakuni: http://www.tec-tsuji.com/recipe2002/home/hm0216/index-j.html

Growpower, Welcome to egullet and Tokyo! First off, bones, try looking in the frozen meat section if your store has one. Some of the supermarkets near me sell frozen chicken carcasses and sometimes pork and beef bones. If you don't see them ask, they may be able to get them for you. Best bet may be a meat shop though. One of the best places in Tokyo for a variety of meats is Nissin World Market in Azabu Juban: http://www.nissinham.co.jp/nwd/index.html baking supplies, avoid the the supermarkets!! they are incredibly overpriced. Find a shop called Tomizawa near you and go there, they can also be ordered online (Japanese only): http://www.tomizawa.co.jp/ You name it they should have it and you will be hard pressed to find better prices anywhere. Cooking classes, I have been meaning to put together a list of cooking classes in Japan for a while now, however there didn't seem to be too much of a demand for them, I'll get to work on it now! I do teach classes twice a month in Japanese (to Japanese people) on non-Japanese food, occasionally I will do classes in English (usually for a foreign group) on introductions to Japanese foods or things like preparing bentos. If you haven't seen it already check out the thread on shopping for foreign foods in Japan: http://forums.egullet.org/index.php?showtopic=32780 It is the most comprehensive list you will find anywhere.

actually he will eat them if I prepare them, it is just that I know he doesn't really care for them so I don't make them a whole lot..... He also doesn't like cucumbers and broccoli.....

I really love nameko, unfortunately my husband doesn't care for them -- he isn't a big fan of mushrooms. My favorite preparations are in miso soup or with some grated daikon a splach of soy and maybe some mitsuba (trefoil) leaves.

word for 4/8: カツオ刺身　　かつお刺身 katsuo sashimi (kah-tsu-oh sah-she-me) This, of course, is just bonito served sashimi style. http://machi.goo.ne.jp/IPImage/fukushimake.../l-gr001_au.jpg

do the japanese actually spell it "shoe" cream? when i first read your post, i was a little put off as i was just reading how everyone thought the flavor could use a little push...i mean if you're infusing shoes in the cream...hehe "choux" meaning "cabbage" In Japnese they are called シュークリーム shuu kuriimu pronounced like shoo-koo-rhee-moo Arigato gosighmasu. I would be very interested to know your opinion of the taste of the custard creme of the シュークリーム at Beard Papa. Was it lacking flavor...oishii-kata? What is your opinion of the sweetness and vanilla flavor issue? mascarpone are you asking me? I have never eaten cream puffs at Beard Papa (no stores are close to my house) and actually at not really a cream puff fan. I have eaten cream puffs here in Japan but have never eaten one in the US so I have nothing to compare to. They vary widely here, I have had some that have a wonderfully intense vanilla flavor and others that have no flavor at all. As with most sweets in Japan I am pretty sure they will be quite a bit less sweeter than their American counterparts.

Weds dinner: Thai style red curry with pork, red potatoes and sugar snap peas, i also added extra lemon grass and a handful of keffir lime leaves Jasmine rice ice cream for dessert

it is available at most supermarkets in my corner of Japan (Yokohama)

My name is Kristin and I am an iced coffee addict....... Regardless of weather I drink it daily starting at aout 6:00am (and am sipping it as I type). Normally I make up a large 8 cup pot , with just under the boil water and a drip filter, I add a little sugar and then I refrigerate it and drink it for 2 to 3 days adding milk when I pour it into my glass. When I have friends over I usually make it fresh with espresso or sometimes in a French press.

We talked about ton-toro quite a while back, but we had some for dinner last night and this stuff is so tender! Before cooking

Tuesday dinner: grilled ton-toro (sort of like the ootoro of pork) and oyster mushrooms eaten with lettuce leaves and kochujang simmered kabocha squash just barely boiled okra sliced and mixed with a raw egg yolk and some miso Japanese rice ice cream for dessert tontoro pork before cooking

unfortunately there aren't too much "woods" where I live I would also be scared I might pick the wrong mushroom.....