torakris

pretty much anything that comes in a can!

I really miss American apples and occasionally get granny smith cravings............ but the Japanese Fuji is a damn good apple, especially the ones that are softball sized with honey like cores.

I am still wondering this................. I made a huge batch of gobo and carrot kinpira the other day and then I hid it from my family and snacked on it for 2 days! This stuff is really addicting, I wish people would start using it more...............

word for 9/9 まいたけ maitake (my-tah-kay) Known as hen of the woods in English, the maitake (or "dancing" mushroom) has been cultivated in Northern Japan for at least a thousand years, though it wasn't until the 1970's that it burst onto the market in the rest of Japan. Very mild flavored it grows in bunches that are almost fluffy or feather like. The colors range through all the shades of brown often with a gray tinge and there is also the shiro-maitake that is completely white. It is most popular in stirfries, tempura, nabes and rice dishes.

As I was preparing bagels for my kid's breakfast by spreading them with one of those big tubs of psuedo-butter, I was thinking that if an egulleteer ever made it to my house, that tub would sure to be at the bottom of the trash. We know that Soba hides his Mrs. Dash when friends come over.............. So what is the most embarrassing thing in your kitchen?

Sunday dinner: one of those really lazy days where I didn't want to do anything, let alone think about cooking, had a 2:00pm lunch and didn't need too much for dinner hamburger patty (made by my MIL with beef/pork mix, onions, panko, egg, etc) grilled and then served on a bed of greens wafu (Japanese) style with a mound of grated daikon and a ponzu sauce and some red onion for color Japanese rice dessert: coconut-macademia nut tart from Costco

word for 9/8: えのきたけ enokitake (eh-noh-key-tah-kay) Also sometimes just referred to as enoki, these thin white mushrooms are quite well known outside of Japan. The white ones we are most familiar with are cultivated with out light to give them their white color while those grown in the wild are are actually a brownish-orange. The name comes from the enoki tree's stumps that they grow wild on. Most popular in nabes, they also show up in soups, stirfries and are a common vegetable to be made into "rolls". Though it is popular to do so in the West, they are rarely eaten raw. enokitake: http://www.maruka-ishikawa.co.jp/images/ve...ure/enokit1.jpg

Sat dinner: A dish I like to refer to as a Japanese style meatloaf, ground chicken with hijiki (type of seaweed), Japanese leeks, lots of ginger juice and some soy and sake, baked in a 9 inch square pan and cut into cubes. Incredibly easy and the kids devoured it. Gobo (burdock root) and carrot kinpira hiya-yakko with a kojuchang sauce and slivered shishito (Japanese pepper) Japanese rice Dessert: black grape pudding from Marcella Hazan very, very good stuff!

word for 9/7: しいたけ　椎茸 Shiitake (shee-tah-kay) This is probabaly the most common mushroom in Japan and the one most people are familiar with outside of Japan. The name shiitake comes from the name of the tree it grows under, the shii tree (though it can also grow on the kashi tree) and take being the general word for mushroom. There are many varieties, but the most sought after are the ones that are quite small (less then 2 inches in diameter) and with very thick "meat" and white gills. They can be used in almost every preparation from soups, rice dishes, "dressed salads, stir fries, grilled foods, nabes, deep fried, etc, etc the shiitake: http://www.maruka-ishikawa.co.jp/images/ve...ure/shiita2.jpg

I have never eaten dog, it isn't available in Japan (to my knowledge) and I have never been to Korea. If I do ever get to Korea I will definitely search it out, I have wanted to try it for a long time. No problems with whale either, I have eaten it quite a few times (horse as well) and enjoy it., I almost bought some whale sashimi at the store yesterday but being 2 days before payday it wasn't in the budget!

Great class and extremely informative Q & A! Now I know why I grow the hottest chiles in the country, I am a lazy gardener and don't give them water until I think they are past the point of no return! I am very interested in the red jalapenos, I have only seen them sold as green. Are there any parts of the world that prefer to eat them as red chiles? You say they are sweeter but does the heat level change at all? increase? decrease? Can't wait to try some of your recipes! I wouldn't go so far as to call myself a chile head, but I need chiles in some form everyday, that kick is like an energy burst for me. My current addiction is a Japanese product called yuzukoshou, that is a paste of pounded green chilies and yuzu (a Japanese citrus).

iced coffee too lazy to get off my butt and cut myself a slice a of banana bread (with coconut and chocolate chips!) even though my stomach is growling.......................

Friday dinner: a large pot of tonjiru (miso soup with daikon, carrots, gobo, konnyaku, dried shiitake, aburage and Japanese scallions) nishin (herring) "sushi" (similar to shime-saba) sweet and sour with some shiso flavors, served on a bed of grated daikon Japanese rice

word for 9/6: きのこ Kinoko (key-noh-koh) This is the general word for mushrooms, think something along the line of the word greens, it doesn't refer to any one specific type. This is the word you will see on the menu when there is more then one type of mushroom in a dish, for example kinoko gohan (rice with mushrooms) or kinoko soup.

Rice, natto, soy, mustard -- the breakfast of champions. Actually, it's one of my favorites, but I'm not thrilled with the frozen natto available here in Korea (there must be fresh somewhere), so I normally only eat it when in Japan or when I smuggle natto back into Korea. That's good for four or five days of great eating. Ordinarily, breakfast is just coffee and fruit or an egg on toast. Though I don't don't mind a big fry-up on the weekend if I am hung over. Jim I have heard the Korean version of natto could knock out a durian.............. My Korean friends all comment on the mildness of Japanese natto, the Japanese stuff you can't smell until you open it, but the Korean stuff I smelled at a Korean market here in Japan could be smelled over a foot away!

If I have rice made, I make up a pot of a hearty soup like tonjiru or kenchinjiru if there is no rice, then pasta sauced with whatever is in the cupboard

I am not sure why you want to do this, but might it not be easier to take the seeds out of whole dried chilies and then chop them up?

Sapporo just released a new beer on 9/3 appropiately called FIBER! http://www.sapporobeer.jp/product/happo-shu/fiber.html Worried about your Fiber intake? drink Fiber beer! every 100ml contains 1.8 mg of fiber ( you might not want to over do this stuff!) The can (and I am not making this up) actually says (in English) "the choice for a truly refreshing feeling"

Thursday dinner: cupboards are bare (3 more days til payday ) cooking from the freezer chicken wings baked in a soy-honey-ketchup-garlic sauce corn with butter french fries Japanese rice the meal made the kids very happy!

Sapporo just released a new beer on 9/3 appropiately called FIBER! http://www.sapporobeer.jp/product/happo-shu/fiber.html Worried about your Fiber intake? drink Fiber beer! every 100ml contains 1.8 mg of fiber ( you might not want to over do this stuff!) The can (and I am not making this up) actually says (in English) "the choice for a truly refreshing feeling"

You've spelled it wrong. Raw Liver when served in "Hawaii", are not called "Ack". the correct spelling for this delicious Hawaiian treat is, "AKI". There are recipes in many Island cookbooks. and in Japan raw liver is referred to as reba (liver) sashimi, reba sashi for those that want to sound cool! what was this thread about again?

Breakfast time is the time I am generally cruising egullet so I have no time to make anything! Even before discovering the internet I was never very creative with breakfast on weekdays, I did put a little more effort into it though. The weekends is usually when I go more out, but still not really creative, sticking with stuff I know. One day is Western style, waffles, pancakes, eggs, bacon, etc, the next is Japanese, almost always with natto (yes we actually eat it!) sometimes with soup, pickles, and fish. My 2 year old is currently on a natto kick and it is all he will eat for breakfast and lunch, I make him natto gohan (natto on a bowl of rice) but he eats all the natto and leaves the rice!

word for 9/5: 木耳 kikurage (key-koo-rah-gay) These go a couple different names in English but are generally known as wood ear or cloud ear. Chinese in origin they are found mostly in the dried form in Japan and used mostly in Chinese style dishes but have made their way into some Japanese style dressed salads. They are sold in both the white and brown variety. picture of the brown and the white bottomed brown ones: http://material.miyazaki-c.ed.jp/cec/syoku...nsou/c1knk3.jpg forgot to mention we had a thread dedicated entirely to kikurage already: http://forums.egullet.org/index.php?act=ST&f=19&t=22840&

I prefer most of my food in the raw state, especially fish and beef others benefit from some cooking but I still like it pink, my husband freaks out when I serve pinkish chicken I will never forget my first trip to Spain, it was the first time I had "pink" pork and it was the most amazing thing, ever restaurant I went into I ordered what ever pork they had on the menu. I returned to the US and tried to convince my mom that pork cooked well done is not a good thing, she is still convinced it is too dangerous

the shrimp called jeotgal in Korean are called ami no shiokara here, at least I am assuming this is the same. They are tiny pink shrimp and I mean tiny, this is the type of shiokara I use most for kimchi making, then sometimes the squid one, sometimes just fresh squid or oysters. It is getting to kimchi making time!