torakris

here is another site of a Japanese woman in Japan who posts pictures of food along with recipes and the best thing this it is all in English! http://www9.ocn.ne.jp/~japamom/japanesemom...le/receipe.html

Almost summer anyone up for hiyashi chuka? http://www.phys.waseda.ac.jp/shalab/~makot...ood/hiyashi.htm

Sunday dinner: We were going to have just a small family BBQ because we spent the the afternoon in an interview with NHK (a Japanese TV station) , for some reason the Japanese think our family makes for interesting documentary material, this will be our second documentary is less than a year and a half. I think we are normal! Anyway as we started cooking, my in-laws, whose backyard in separated from ours by a small field smelled us cooking and called to ask if they could come over. We can't exactly say no, she brought over a pack a yakiniku style beef and another of tongue. the menu: Thai style grilled chicken with sweet chile sauce (from the current Fine Cooking) Vietnamese style green papaya salad (from Essentials of Asian Cuisine) Indonesian beef sate with peanut sauce Grilled tongue with salt and lemon grilled "baked" potatoes grilled kabocha and mushrooms yaki-onigiri (grilled rice balls) with either soy sauce or kochujang and wrapped in ekoma (Korean beefsteak, similar to shiso) leaves

I had a huge no-no in the kitchen yesterday that resulted in the evacuation of my family from my house! I was making the Thai grilled chicken recipe from the latest Fine Cooking and even though I had a large bottle of the sweet chile dipping sauce in the refrigerator I decided to make the one include in the recipe. The first step is to place crushed chile pepers in a small dry sauce pan and heat over high heat for 1 to 2 minutes. I stuck them in a flimsy litttle saucepan turned on the high heat and then WALKED AWAY FROM THE STOVE! A couple of minutes later, I smelled burning and rushed to the kitchen, being the fool that I am, I picked up the pan and brought it up to my face to get a closer look at it. The fumes almost knocked me off my feet and sent me into a coughing fit so bad I honestly thought I would cough up a lung. suddenly i heard my husband and son (in a different room in the house start coughing, then I heard my two daughters and their friends, who were playing outside right below the stove vent's exit vent, start coughing. W e quickly closed the doors to all the rooms we could, open every window and turned on every ceiling fan, we then took the kids for a small walk to the local bookstore. We returned an hour later with the smell still lingering, but the worst of it gone. I did go on to make the sauce again (over very low heat) and it turned out great!

tissue this is one of my favorite too! I usually prepare this for a quick lunch on the weekend.

Thank you!! very informative!

rice cookers are really one of the most incredible creations, the new one that I want costs close to $500 and workd like a pressure cooker, Japanese rice in 11 minutes!

word for 5/26: 洋菓子 yougashi (yoe-gah-shee) 'You' refers to Western and in this case western style sweets, cakes cookies, donuts, etc. All very popular in Japan, nowadays quite more popular then wagashi. These two characters are quite important to know 洋　western style 和 Japanese style for example, if you are visiting Japan pay attention to these characters written on the toilet door 洋式 youshiki -- western style toilet (the type we are all used to) 和式 washiki -- Japanese style toilet (oblong, in the ground, squat over type)- most foreigners have a hard time getting used to these!

Yesterday as I was waiting in line at the supermarket, they was a shelf full of various wagashi for sale right next to me. The ume (Japanese plum) daifuku caught my eye and made its way into my basket. This was incredible, the soft slighty sweet mochi like coating filled with a green plum that had been cooked in some kind of sugar syrup. The sweet and sour contrast combined with the soft and crunchy contrast, what more could a girl ask for?

I can't believe it has been almost a month since we last discussed larb! What on earth has everyone been doing that is more important than this dish! I had a squid salad last night that was almost a squid version of larb, it was absolutely heavenly! just barely cooked squid tossed with nampla, lime juice, sugar, chiles, kaffir lime leaf, lemon grass and mint all scooped up with romaine lettuce leaves..................... still dreaming about it!

What are some of your favorite Korean style rice dishes?

Sun Grease, welcome to egullet and what a wonderful post!

The onion relish I make is from Mahur Jaffrey's Indian Cooking and she calls it pyaz ka laccha, this consists simply of onions tossed with salt, lemon juice, paprika, and cayenne. This is very similar to the condiment I have recieved in Indian restaurants in Japan and the one ( ) Indian restaurant i have been to in the US. No ketchup in any of these. Just last week I amde one from Jaffrey's Spice Kitchen book and although she gives the same name, this recipe includes, onions, tomato, salt, pepper, cayenne, white vinegar or lemon juice and mint leaves. This was also very good. I love onion relish especially with rice or kebabs or other ground meat dishes, what is it normally served with?

look here: http://forums.egullet.org/index.php?act=ST...T&f=19&t=20638& though this thread deals mostly with Japanese rice in the rice cooker, the are some hints that are applicable for pan cooking. I once found my self with a bag of basmati that I couldn't get to turn out decent no matter what cooking method I used, I finished up the bag making lots of pilafs! Another time I had a bag of very cheap, very bad Thai (not jasmine) rice, it was awful tasting but i am too cheap to throw things away so I would cook up a bunch of it and put in the refrigerator and make fried rice every day for lunch.

nankotsu is usually from the breast. The two most popular ways it is served is yakitori style or deep fried here is yakitori nankotsu: http://hosting.thailand.com/E02151/product3.htm #4 and here it is deep fried: http://www2.odn.ne.jp/~aat76700/menu/food/nankotsu.jpg

Aparently MUJI has stores all around the world, check here for one near you! http://www.mujionline.com/tour_storeinfo.html

Here are some pictures of typical Japanese style breads, these are the ones that i try to stay away from, but my kids love! http://www3.ocn.ne.jp/~edopan/sub1.html the very bottom most left side it a macaroni salad bread, I have never seen this one before, usually it is more more common with potato salad!

Thanks!

The recent discussion on paneer (Indian cheese) got me thinking about vinegar in Indian cooking. It was mentioned that rice vinegar is sometimes used in place of citrus acids, I had never really associated rice vinegar with India before. How popular is rice vinegar in India? Is it similar to the rice vinegar found in Japan and other Asian countries? What other types of vinegar are used through out India? Are they "traditional" in the sense that they were created in India by Indians without outside influences? Are there certain types of dishes where vinegar plays a heavy part? Oh dear, I am starting to sound more and more like Suvir with the multiple questions!

As I was the only one is the class who really had experience cooking Indian food (from books of course!), and everywhere I have seen instructions for making paneer, it always starts with the boiling of the milk. Curious, I asked the instructor (an Indian restaurant owner in Japan) why he was boiling the vinegar first and he replied that it was faster. As I have never made paneer the other way (traditonal way) I think I am doing to do a side by side taste test and see. Thanks for the tips on how to make it softer! It is weird by by learning how to make cheese I feel like I have stepped into a whole new world of cooking that I have yet to explore!

Test your skill at yakiniku grilling! here is a yakiniku simulator where you try to get the meat just right! (not raw, not burned) http://www.ymori.com/flash/yakiniku.html click on the oval at the bottom that says H‚ׂé@(eat!)

I had never thought about the origins of rosu before, this is what I found in the dictionary ƒ[ƒX k‹lsirloin;k“Ølpork loin;kö‚µÄ‚«‚É“K‚µ‚½ltender red meat that is suitable for roasting so it does come from roast. Back to kalbi, in Japan, it is pretty such synonamous with yakiniki. Supermarkets sell packs of meat some labeled for yakiniku, some labeled kalbi style and yet they are the same thing. To distinguish meat on the bone they say hone-tsuki (hone=bone and tsuki= with)

Thanks Jin! puree the shiso.......I never would have thought of that, I am going to give it a try. Sat dinner: Thai style yellow curry with squid, kabocha, and swiss chard (from the garden! ), lots of lemon grass and kaffir lime leaves thrown in. Squid salad seasoned with lime, nampla, chiles, shredded kaffir lime leaf, minced lemon grass, and mint, scooped up with romaine lettuce leaves (sort of like a squid laab!) jasmine rice dessert: ice cream

moving onto sweets: word for 5/25: 和菓子 wagashi (wah-gah-shee) wa, the first character, means Japanese style and the gashi (from kashi) means sort of a snack so these are the Japnese style snacks such as youkan, dorayaki, manju, daifuku, etc for more details check this thread: http://forums.egullet.org/index.php?act=ST...T&f=19&t=20045&

really, i am referring to the ones that are at least 1 inch across; sometimes served in their pod which is like 8 inches long. the first time i saw it, it reminded me of that Woody Allen film in which all the vegetables are bigger than humans. soramame? Like big fava beans? here is a picture of soramame: http://www.pref.kagawa.jp/eizo/vol003/en/5...ki/syoka/02.htm