torakris

The following are noodles of Japanese origin: udon kishimen hiyamugi somen soba what is your favorite and how do you like it prepared?

I make shiozuke from hakusai (napa cabbage) and it is quite easy. I also salt my cucumbers before using them with almost everything, I guess that is a shiozuke. I tried an eggplant shiozuke once but didn't care for it. search out the real red wine ones, they are much milder then regular rakkyo and are really good!

I do the same thing! I find it sometimes takes quite a few mixings but then it eventually works. Can you tell me what book the chicken with red pepper sauce is from? I have most her books and it sounds great!

yup, that was them! but weren't they egg roll-ey flavored?

Wow! See why he is an ex! My in-laws aren't quite that bad, they don't control what I eat, but they always go to the same 3 restaurants and they always order the exact same dish, when I order something different then the last time I was there my MIL comments but I though you liked such and such.

I can't remember what they were called now, but as a kid I used to love those frozen square (rectangle?)egg roll thingies. My mother would bake them up every New Years at the kids request . I could go for some now!

and here: http://forums.egullet.org/index.php?act=ST...924&hl=egg+roll

yeah we did, here: http://forums.egullet.org/index.php?act=ST...86&hl=egg+rolls

didn't we talk about this a little while back?

I will drink nothing less then whole milk with my coffee, but with cereal I prefer a low-fat (1.5%) Skim is the most disgusting thing I have ever seen.

Japanese soups (shirumono) are essentially divided into 2 types: shimashijiru (clear soups) misoshiru (miso soups) what are some of your favorites?

Tues dinner: leftover chili quick cucumber and celery pickls crinkle cut french fries (daughter #1's request) Japanese rice dessert: ice cream

Dirt under the nails -- a grand sight. It was 93 here today. It felt so good to sweat and be really and truely warm. As an experiment, about a week and a half ago, I put some soil from pots that I didn't empty out last fall on top of the compost, and scratched in some lettuce and spinach seeds that were about 3 years old. The ground, at the time, just seemed to cold. They are coming up beautifully -- lush and green, so one of my compost bins is now wearing a nice, green crown. This reminds me of when we moved the outhouse at our cabin. We moved the outhouse, and filled the top of the 55 gallon drum with some of the soil we removed from the hole for the new 55 gallon drum. For about 5 years, every year, the old "hole" was adorned with the lushest, most magnificent tomato plant. Although zone 3, it was full sun, and somewhat protected, and we had great tomatos. 93 in Minneapolis is April? Wow! this greenhouse effect is getting scarier and scarier

Oh my God, that's so weird. Especially the nabe. I hope you're not ever tempted to ask 'What was the point of marrying a Japanese man if I can't make nabe at home???'. I have a different problem- my husband and I both love nimono, but he absolutely can't eat any that isn't made by me, his mom, or a good restaurant. So if I want chikuzen-ni for dinner, then I've got to put in the hours and make it myself. No take-out, wether from the local grocery store or a fancy expensive shop in the basement of a fancy expensive department store. They always go too heavy on the seasonings, especially sugar and mirin, apparently. I guess that's what happens when you marry a Kansai man and live in Kanto... smallworld, You might not want to make any of my recipes then, I go very heavy on the soy! and mirin! and sugar! The only thing I remember about my trip to Osaka/Nara/Kyoto 12 years ago was the bland food and it is the main reason I have no interest in going back. Lucky for me I married and Edokko (descended from a long line of Tokyoites). I guess I am pretty lucky that even though he doesn't care for it he will eat it without complaining!

Another one of my favorites, niku-jyaga! http://recipes.egullet.com/recipes/r340.html

Me too! Please note that it's only to defrost it, not to actually heat it (rubber bread, anyone?). Have you ever tried to separate a frozen English muffin? Twenty to thirty seconds in the nuker, (well, 40 for the sandwich size), and you can pop those guys into nice, nook-and-cranny halves ready for the toaster oven! Thank you too Suzanne!

a pinch of curry powder?

one of the most common nimono: http://recipes.egullet.com/recipes/r339.html

Cell phones are banned in most Japanese restaurants, even the Denny's type ones! They are also banned in trains and there are quite heavy fines if one is caught talking and driving!

here is a twist in the goma-ae dressing using walnuts: http://recipes.egullet.com/recipes/r337.html

Thanks Jin!

Here is a recipe for a pork and cucumber salad with a wasabi dressing that is sort of a twist on the traditional sunomono: http://recipes.egullet.com/recipes/r336.html It is styled in the fashion of the recently popular rei-shabu salad (rei- meaning cold and shabu because it uses the shabu shabu cut of meat)

my recipe for the tomato donburi has been added to the recipe archive: http://recipes.egullet.com/recipes/r335.html

Can you list what wattage microwave this is cooked at. Most microwaves in Japan are still 500-600w, so I might have a lot of adjusting if a 1,000watt or higher was used. Thanks!

all kimchis stink! My fellow dorm mates in college forbid to keep any in my room, beacuse every time I opened it the smell wafted through out the entire building! Interesting story I had never heard it before, no idea to its authenticity, but isn't kimchi normally stored in clay pots in the ground?