torakris

I am not really a big fan of taiyaki and don't own a mold so I have never attempted to make it. If I run across any recipes I will post them. by the way, welcome to egullet!

Actually the 120 grams the recipe is referring to is the combined egg and milk (not the flour) so but the bowl on a scale break in the egg and then add the milk til it hits 120 grams. I have never seen them measure milk like that interesting.

gus_tatory welcome to egullet! My favorites for congee (or the Japanese okayu) are kimchi, pine nuts and a still soft hard boiled egg.

negimaki per se isn't an actual "dish" it depends on what is being rolled and with what. I remeber eating a lot of negimaki at Japanese restaurants in the US, and then very surprised to come here and find that negi (scallions) weren't used as much as other vegetables. Actually pork and bacon are more popular as rolling mediums here. buta-shabu (pork shabu shabu) is also just refered to as shabu shabu since shabu shabu refers to the swishing sound rather then the type of meat used. Though traditionally it was beef, fish and other seafood have become very popular and pork was the newest one following the BSE scare a little while ago.

the hot dog buns are usually called soseji pan (soseji is the Japanese pronunciation of sausage and pan is bread) the curry ones are calle kare pan (kare being the pronunciation of curry) As to the 10 most unusaul examples, they are all unusual to me! sometimes they like to combine them with each other as in katsu-kare (katsudon topped with curry) or corokke-kare (curry topped corroke).

I ahve never been to Korea so I can not comment who who made them first, but from what I know of bread making in Japan, both countries seem to have come to it about the same time. Knowledge of it in the mid 1800's, smalll bakeries springing up from the 20's to 40's, more interest and then a boom from the 1960's. these kind of breads however aren't really considered yoshoku, they are just bread, yoshoku are usually a meal where bread is seen more as a snack.

I tried them a couple of days ago and they were quite good. They are supposed to sit for 10 days and I will hit that in about 2 more. when I tried them they were still a little too wine-y.

Jason, beef maki's (maki means roll) are quite authentic, and are very popular homestyle type dishes. The name will change though depending on what in being rolled in the beef (if they are even using beef, there are bacon-maki, buta-maki, etc) negimaki are beef rolls with naganegi (Japanese leek) or other type of scallion asupara-maki are rolls with asparagus enokimaki are rolls with enoki mushrooms ingenmaki are rolls with green beans etc etc the cooking on the hot stone surface is called ishiyaki ishi meaning stone.

Does anyone know what a gill is? An old cookbook (1859) calls for a gill of wine or a gill of yeast. They also specify either a coffee cup full or a tea cup full, I drink my coffee and tea in the same cup! The current day one i have a problem with is a handful, is it a handful with them sticking out of the sides or all enclosed in a fist. Isn't there a really great variation in hand sizes as well? The 1 inch thing of ginger really bothers me too, why can't they say 2 Tablespoons of ginger about a 1 inch piece.

Wow thanks for all of the information! The type I used was ground very fine, since I had never heard of it before, I tasted it straight out of the package to see what it tasted like (to the complete shock of the other students! ) and I, like Anna described, found it grassy and likened it to tea leaves. However after being added to the dish (barely heating it) I could barely detect its taste.

Friday dinner: a large platter of couscous "pilaf" with lots of garlic topped with topped chicken breasts in a balsamic marinade and surrounded by coated with basil pan fried tomatoes. It was acually a combination of two recipes from Donna Hay's Flavors book focaccia with sauteed red onions

So how did the rakkyo turn out? They shouldn't be at their peak for a couple more days, but they were really quite good.

I also like to save up parmigiano rinds in the freezer and simmer them in the sauce when I make Ragu Bolognese, although I can't remember where I got the idea. Does anyone else do this? I save my rinds too! I love to throw them into soups.

I love meat with seet sauces, but I agree it is all about balance, I have had some pretty bad ones. no sukiyaki?

In line with today's daily nihongo, what are some of your favorite Japanese beef dishes?

word for 5/17: let's get back the good stuff, food! 牛肉　gyuniku (gyoo-nee-koo) beef (牛meaning cow 肉　meaning meat) when referring to the animal, cow it is called ushi 牛 In Japan there are 3main types of beef: 和牛 wagyu wagyu has many types, the most famous of which is Kobe. Wagyu refers to specific breeds of beef cattle that are born and raised in Japan, these are the "brand name" cows are can be quite expensive. These are almost exclusively of the "black hair" breed that has been in Japan since......well since cows have been in Japan! 国産 kokusan Kokusan basically covers any other cows in Japan that are not wagyu (not all Japanese cows are wagyu!) Although kokusan means Japan born (koku meaning country, referring to Japan in this case and san from the verb umu which meand to give birth), it can also refer to cows that were born in a different country , brought to Japan and then slaughtered. Kokusan are usually of the Holstein breed (milk cattle rather then beef cattle). 輸入牛yunyugyu Yunyu means import, and this is imported beef. Beef that has been slaughtered in a different country and then brought to Japan, the package will always indicate the country of origin, most like the US or Australia. How to know if you are eating wagyu? Wagyu will always have a name! whether it is the breed of the cow or the name of the town it came from.

I do this with chicken, but tofu sounds great. i will give that a try!

kristin knows from larb too. been to that thread more times then I am going to admit to. Actually it is the only thread that I am subsribed to! Love that thread, I recant all I have said, Tommy is a genius!

I just make a ring out of crumpled up tin foil..........................I'm cheap.

Yeah mine is in a tub too! where are you getting these discs?!

Did it look like this? http://the.honoluluadvertiser.com/article/...il18ataste.html

and for some *more* good ideas, ask me. Oh yeah? Think you know more than the Japan board?! i know from larb. this i know for sure.

and for some *more* good ideas, ask me. Oh yeah? Think you know more than the Japan board?!

I am not quite sure what to call these foods in English, some of them can be referred to vegetables, but the others? I am talking about things that are used like garnishes, but are always eaten and really add to the dish: shiso mitsuba myoga kinome etc What are some of your favorites? and what do you like to do with them?

I have found the best way to deal with stains on my clothes while cooking, is to wear my husband's clothes!