torakris

I looked at that, but there really wasn't any information about blanch and shock and salt. It was sort of low on information for neophytes who just get it thrown in their lap. sorry!

chicken livers yakitori style, still pink inside!

Jin, here is another one for you! cream cheese misozuke (miso marinated creem cheese)

I just started this thread about 2 days ago about what to do with edamame http://forums.egullet.org/index.php?act=ST...6715&hl=edamame To give them sort of a Chinese twang drop a whole star anise into the boiling water.

doesn't sound bad to me! Maybe you wouldn't feel so guilty if you preapared them in some different ways

so what are some of your favorite ways to eat it?

this is a bad thing? oh dear..............

word for 8/29: さやえんどう sayaendou (sah-yah-en-doe) these are the peas that are eaten pod and all, saya being the Japanese word for pod, there are a couple varieties in Japan to choose from. 絹さやkinusaya, these are snow peas and are the most popular さとうざや satouzaya, these are sugar peas, satou meaning sugar スナップえんどう　　スナックえんどう sunappu endou or sunakku endou (snap peas or snack peas), these sugar snap peas are a recent entry into the Japanese market and are sold under both names Occasionally you might see a recipe that just calls for sayaendou and it is ususally referring to the snow peas (kinusaya) as they are often sold jsut under this generic term as well. Snow peas in particular rarely play a main role in Japanese cuisine, there are usually jsut a couple pieces diagonally sliced for garnish. You will see them and the other sayaendo also used in dressed salads, soups, stirfries as well as garnishes. pictures: http://www.maruka-ishikawa.co.jp/veg-fru/endou.htm in the same order I placed them above, the 4th one is green peas.

Is the problem making it? or snarfing it down? I have never had to store udon before............. it gets eaten so fast

not touristy at all! sounds quite good in fact, I have seen tofu "salads" like that all over Japan. The worst one I every had was at Gyukaku (the yakiniku joint that has spread all over the world) and it was tofu, cucumbers, tomatoes, croutons tosed with Italian dressing, I just didn't like the croutons with it............

Did you just read Portnoy's Complaint? no, did he like his liver raw too?

this one! this was packaged just as usu-kiri (thinly sliced) there is no specification as to what part of the cow it came from (which is quite common with Japanese packaging), it did come from a black haired born, raised and slaughtered in Japan wagyu.

this topic seems to come up every couple months! My answer will never change, YUKE!

one of the most well loved simmered foods nikujyaga! coming soon to eGCI Japanese cooking class

I was having problems with imagestation and couldn't get the pictures to work, hopefully I have it this time. Tuesday dinner: Melokheya, the Egyptian dish of chicken and the green of the same name, I took the recipe from Claudia Roden's The New Book of Middle Eastern Food and modified it a bit by using boneless chicken thighs (instead of a whole chicken) and sauteeing them and serving the "soup" over them Mashed carrot and potato salad seasoned with harissa and caraway seeds from the same book zucchini fritatta Japanese rice Weds dinner: penne with soramame (like fava beans), pancetta, onions and romano cheese leftover carrot and potato salad

rare is for wimps! I like my beef liver raw! I like my chicken livers turned into pate the way Mario does it.

word for 8/28: えんど豆 endomame (en-doe-mah-may) Now it is going to get confusing! endomame refers to peas from a pod, green peas being one type. Green peas however are sometimes just referred to as endomame and sometimes are called グリーンピース　(green peas). peas are often eaten in their dried forms and their is no word to differentiate these from their fresh counterparts. There are three main types green, red and white, the green is used mostly in savory dishes (soups, simmered dishes, salads, etc) in both the fresh and dried form. The red one is most commonly seen in sweets mostly in mame daifuku and mame mochi, the whhite ones, though seldomly seen, are mostly used for sweets as well. pictures of the peas: http://naha.cool.ne.jp/abusunbul/bg6-010.htm green peas are the third one down red peas are the 5th one down (the rest are beans)

I know nothing about places in Korea, but I am sure in most of the coastal areas that are famous for their nori, they will let you watch it being made. Here is one place in Mie-ken that actually lets you make it! http://www.geocities.jp/canonfumi/wajyuunosato.htm Japanese only

mapodofu is available normally at any Chinese restaurant and occasioanlly at family restaurants or teishoku style places and then occasionally you will find it at some out of the way place where it is the least expected thing. I don't really care for Chinese food in Japan, coming from the US I thought "wow" this is what "real" Chinese food tastes like, then I went to China................ I guess each country adapts it to suit their own tastes, the Chinese restaurants are really hit and miss for me (the Japanese seem to like them though) and I rarely go anymore, my two favorites Hei Chin Rou (may be messing up this spelling) and Bamiyan are on completely opposite sides of the spectrum. Bamiyan being a family restaurant chain and very cheap (most dishes under $5 and ramen for only $3) while Hei Chin Rou, I think it may be the biggest restaurant in Yokohama's China town, multistoried with different menus for each floor can easily run close to $100 for 2.

hi Japan board and Jinmyo-- and so (see quote) the inevitable question i've wanted to ask for months: i have my katsuoboshi (bonito flakes), my konbu (kelp), my niboshi (dried fish), and my hoshi-shiitake (dried mushrooms). i also have a nice amber-coloured miso paste. i should reference perhaps the dashi thread for this, but how do *you* make miso soup? if left unattended, i would probably make the ichiban-dashi (first stock), add some negi (green onions), miso paste, and whatever i have lying around that's savoury: shrimp or scallops, sesame oil, a few pieces of a Nova Scotian seaweed i have now (called dulse). but i'm sure i would be a bit wrong... please elucidate, and thanks as usual in advance! gus ps: does this need a new thread? this and more is covered in the dashi thread! http://forums.egullet.org/index.php?act=ST...T&f=19&t=21765& and I will going over it during the Japanese cooking classes next month!

and of courset here are zucchini pickles, my dad cans jars and jars of these every year. I will happily accept any shipments of unwanted zucchini, the 2, 5 inch ones I used in my fritatta last night cost me $1 a piece! and that was the cheapest I have seen them this year!

fritatta! It is what we had last night! katew, you can't be serious, even my kids love zucchini!

word for 8/27: そら豆 soramame (sew-rah-mah-may) These are similar to broad bean/ fava bean and occasionally are referred to a horse bean. They are a sign of spring in Japan and are eaten much the same way as edamame, boiled and salted, sometimes they maybe simmered in a soy based sauce with just their inner skins and then popped out before eating. They are also good in salads, soups, etc http://www.pref.kagawa.jp/eizo/vol003/en/5...ki/syoka/02.htm

I made them into a cold soup once and tossed them into some fried rice......... others...........?

Jim, although we don't have a Korea forum we have lots of topics about Korea buried in the elsewhere in Asia/Pacific forum, feel free to bring anything back up or start a new topic! We are always happy to discuss Korean food! http://forums.egullet.org/index.php?act=SF&f=21&