torakris

I just ran a cross a black bean tea here today. Anyone every try this? any other bean teas?

Actually Jin I am with you, Koreans do much better things with beef! But this is the Japan board after all!

niku jaga----yummm! http://recipes.egullet.com/recipes/r340.html

Do you have a recipe for this that you would like to share?!!! Please........................ Caught me at breakfast again another iced coffee with onigiri (rice ball)

actually rice frozen quite soon after being made and then reheated in a microwave tastes almost as good as the freshly made stuff. AND 100 times better then rice that has been sitting in the rice cooker on the keep warm function for a day.

I always love reading Soba's posts to the dinner thread because he always drinks something different with his dinner. I, on the otherhand, drink only water, just plain old water from the tap. My husabnd will occasionaly have a glass or wine or a beer. So what do you all drink with your dinner?

word for 5/20: 魚　さかな sakana (sah-kah-nah) fish not too much to say about this!

If you will use it in the next day or 2 put it in the refrigerator, any longer and you probably should freeze it. Heat it up in the microwave.

Back in front of the computer again, lunchtime, this time around. I am eating pork flavored Thai style ramen with a soft boiled egg and drinking water, about to go into the kitchen and get myself some chocolate!

Sat dinner: Greek style pork and bulgur meatballs (it was supposed to be lamb, no ground lamb in my neighborhood!) with parsley dill in a tomato sauce served over orzo. Greek style lemon-garlic potatoes (from Cook's Illustrated)--very good, my 2 year old ate 1/2 the recipe despite the very large amount of fresh oregano and parsley. Dessert: All in the bowl chocolate cake from Regan Daley Sun Dinner: My husband and I had a huge lunch out for our anniversay (May 18) so dinner was only for the kids yakisoba with sausages, cabbage, carrots and garlic stems dessert: shortbread (packaged, gift from a friend who just came back from London)

Just finishing up breakfast with the kids: iced coffe and cinnamon sugar toast!

word for 5/19: 鶏肉　　とりにく toriniku (toe-ree-nee-koo) chicken the word tori actually refers to all birds in general with niwatori being chicken. The most famous type of chicken in Japan in the Nagoya kochin (名古屋コーチン）sort of the Kobe beef of chickens. As with beef and pork there are quite a few "brand name" chickens and they are normally double to triple teh price the of the no namers and the inport chickens.

drinks in machines and convenience stores are 120 yen for a can ($1) and 150 yen for a botttle ($1.25) and I thought those were expensive!

there was a thread on this in the Japan board: http://forums.egullet.org/index.php?act=ST...T&f=19&t=19689&

Growing up in house with 8 kids and not much money, we didn't eat a lot of the junky things because we couldn't afford them. Never ate TV dinners, sugary cereals, hostess anything, velveeta, etc. My mother was a pretty much cook from scratch kind of person. The only think that was forbidden (besides alcohol) was coffee, we were not allowed to drink coffee until we were 18!! the reason? it would stunt our growth, I guess it worked I ended up 5' 7 1/2", my poor mom (who drank coffee as a child) is just 5 feet

The garlic stems are wonderful and are very popular in Japan. They go well in any type of stir fry, I find them too strong to eat raw. You can really toss them anywhere you would use garlic and/or onions.

Oh those raisin-sando cookies are great!! Totally addicting. I have to admit I don't know what I would do with just the butter.

Beverly, welcome to egullet!

I am a sprout lover too! mung bean sprouts soy bean sprouts kaiware (daikon sprouts) broccoli sprouts alfafa sprouts etc etc

The best congee I ever had was actually in an airplane if you can believe it. China Air's first class form Tokyo to Hawaii, they brought out a trolley with about 20 or so toppings to choose from. I don7t know what made it so good but I just remeber thinking that it was better then any of the ones I had on my Hong Kong/Macau trip the month before.

I was! actually I was waiting for an answer too, because I have had the same problem!

I made relllenos once (I only found poblanos once in 13 years in Japan!), but i didn't roast them first, rather they were baked after being stuffed while still raw, they were quite good.

the start of rainy season here in Japan is doing wonderful things for my garden, I may be eating zucchini, cherry tomatoes and hot peppers in another week or 2. Maybe my baby leaf mix and arugula too!

word for 5/18: 豚肉　　ぶたにく butaniku (boo-tah-nee-koo) pork There are "name brands" of pork in Japan, just like beef, the most popular being the kuro-buta or black pork. These are also broken down into kokusan (killed in Japan) and yunyu (imported pork). Most stores also list the prefecture (or country) or origin to people know where their pork is coming from.

I love Japanese "garnishes". I make a make a wonderful potato and avocado salad tossed with kaiware (idea form Jamie Oliver) I make kimchi with shiso mitsuba finds its way into scrambled eggs and I make salads using all of them! I also love the hapa-shoga chilled and then dipped into miso and eaten. for those unfamiliar with hapa-shoga it is a very young ginger with the stems and leaves still attatched: http://www.shishiclub.co.jp/uenoya/yakuzen_shoga.html the far right picture