-
Posts
11,029 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by torakris
-
Although it isn't exactly stuffing it, I grilled some aburage a little a while ago that had been spread first with a negi-miso mixture, it was quite good. I love aburage slices in braised dishes, they soak up so much flavor. One of my favorites is aburage, hakusai (Chines or napa cabbage) and lots of ginger simmered in a dashi-soy broth.
-
If they are in the refrigerated/freezer section they are most likely himono. Grilling is really the only way they are served, though you can grill them and pull out the meat to use in things. I like the meat in onigiri (rice balls) with shiso and sesame seeds, you can also use it in other rice dishes or salads. One of the most common ones is aji (horse mackeral), the smaller the better, the small ones can be eaten head to tail, bones and all. A really wonderful one is ayu (sweetfish) and I like hokke (don't know the English) because it is huge and has lots of meat. Hokke is especially good with grated daikon and soy.
-
plums and iced tea (assam) with oranges
-
Exactly, all I could think of was Disneyland (World?) and EuroDisney. Tokyo Disneyland has a main street too! Yes, I think they've all got Main Street USA. Somehow it seems a little different than going to a China Town, etc. Do they serve American food or native cuisine in Tokyo Disneyland? both.
-
Friday dinner: satoimo (a type of taro), chicken meatballs, and edamame in a teriyaki sauce grilled unagi cabbage and myouga pickles kazunoko (herring egg sacs) and mekabu (a slimy type of seaweed) with a wasabi and soy sauce (this was really much better then it sounds! ) Japanese rice
-
Exactly, all I could think of was Disneyland (World?) and EuroDisney. Tokyo Disneyland has a main street too!
-
Today is the first day of summer vacation and I will have the kids at home for the next 42 days! We have decided that the kids will "cook" twice a week, Mia (7) gets Tuesday and Julia (5) gets Weds. They will decide the meal, help with the shopping and prepare it (with assistance of course). They are both very excited already and have been perusing cookbooks looking for something new to make. So far next Tuesdays meal will consist of cherry tomato gratin and fruit salad with milk "jello" balls.
-
I love saba. Try it as a ceviche it is great and then of course there is shime-saba. One of my favorite ways of cooking it is with a mix of kochujang and miso in sort of a Korean style miso-ni.
-
Not that I know of in Japan. We have China towns, Korea towns and even Spanish, German and Dutch towns (OK these last 3 are actually theme parks ) What about Main street at Disneyland?
-
word for 7/19: 紅たで beni tade (beh-nee-tah-day) Tiny purple leaves from the water pepper plant, they have a peppery flavor and are a common garnish with sashimi and tofu as well. They look like miniature, purple versions of kaiware. picture: http://www.toshin.co.jp/cook/99_12/hotate/#3
-
I like that two dishes out of one! Do you embellish the soup in any way? I love it stuffed with mochi in oden and my kids love it stuffed with ground pork or chicken and scallions then grilled and served with ponzu and grated daikon.
-
Oh my god you are right! http://www.dairyqueen-jp.com/menu/ Only 1 in Tokyo and 1 in Yokohama they tend to be concentrated more in the south, hhhmmmm.............. Need to check out that Yokohama one, I have been to that exact location hundreds of times, why have I never seen it! ? Doesn't look like they have blizzards, but there is only one way to find out!
-
Aburage, or thin pockets of deep fried tofu, are really a wonderful food that can be used in a variety of ways. You can't make inari-zushi (a type of sushi where the pocket is filled with sushi rice) or kitsune udon (udon noodles topped with slightly sweetened aburage) without them. then the are the fukuro-ni and the fukuro-yaki fukuro means bag and is referring to the pockets being stuffed with some kind of filling, then they are either simmered (ni) or grilled (yaki), they are also common additions to nabes (hotpots) especially oden. The filling can be anything from natto to meats to tofu to eggs to vegetables. Here is a picture of the grilled one: http://cook.orangepage.net/cgi-bin/zview.c...i?KEY=1994ha013 and the simmered one: http://www.isedelica.co.jp/recipe/nihon/hukuro.htm what are some of your favorite fillings? and what other things do you do with aburage?
-
I shouldn't have read this thread! No DQ in Japan! What I wouldn't give right now for an M & M blizzard.
-
nishin no konbu maki it is a fish (nishin, not sure of English name) rolled up in a long strip of konbu (kelp) tied with gourd strips and then simmered in a soy based sauce. This was lunch along with hiyayakko (cold tofu), eaten about 10 minutes ago.
-
Thursday dinner: flounder marinated in miso then grilled soy simmered kabocha cabbage and myouga pickles hiyayakko (cold tofu) with soy-lime dressing and lots of scallions Japanese rice
-
word for 7/18: かいわれ kaiware (kai-wah-ray) these are the young tender sprouts of the daikon. The have a pleasant spicy bite and are often used as garnishes or as part of a salad. picture: http://www.mfj.co.jp/ffmate/img-y/kaiware.jpg
-
ditto everything he said!
-
Weds dinner: linguine with lots of garlic, chopped arugula and EVOO celery, onion and smoked salmon with EVOO and lemon juice "pizzas" made on egg roll wrappers with a quick pizza sauce (Best Recipe) black olives and parmasean cheese. The kids decided at 5:30 that they wanted to eat pizza and I had no bread in the house, so I decided to use egg roll wrappers, it was actually quite good and would have been better it I hadn't burned them.
-
I am enjoying ume (Japanese plum) sryup diluted with water and iced. Think plum wine without the alcohol, hey it is only 7:00am!
-
word for 7/17: しし唐 shishitou (shee-shee-toe) These are, well, shishitou. I don't think there is an English name for them. The are thin skinned Japanese peppers that are the size of a large pinky finger. They are neither sweet nor spicy, some have more kick then others but in general they are a mild pepper. They are wonderful grilled and are seen more as a garnish rather then the main focus of a dish.
-
a very easy and nice sunomono (vinegared dish) would be cucumber, wakame , and seafood (crab, shrimp, octopus, etc) and if you really want to go all out the mushimono (steamed dish) could be a sake steamed awabi (abalone). I had this once, it was incredible!
-
NO!!!! was it supposed to be good?
-
That's a much better suggestion than hoba-yaki, more summery. Anyway, the hoba leaves might be hard to find. But wait! Would gyu-tataki be considered sashimi or yakimono??? Actually I think it is considered sashimi. Oh dear.
-
takanotsume is the actual name of one of the akatogarashi (red chiles), it is most common in the dried form. When you see the name takanotsume in a recipe it is almost always asking for the dried version. Fresh chiles are not a common sight in Japanese markets (in Japan), if you see any at all they will most likely be green. The red types are used almost exclusively for drying and making into powders.