torakris

I have never seen either of those stores here in Yokohama either. pirate, there is nothing wrong at all with posting the names of stores, in fact I would love to hear what others recommend and where to find it.

This is really scary.. Just two days I was in a store and saw a large box of Bisquick, living in Japan this isn't something I run across often and actually it was the first time I had ever seen it in that store that I frequent often. I picked it up, checking out some of the recipes on the back and considered buying it when I saw it mentioned it could be used for waffles. What runs through my head as I stand there alone in the aisle? What would everybody at eGullet think if this was on my shelf... I think I am going back later this week and sticking that box in my cart!

It seems for a while now Mac has been introducing "healthy" foods, the ebi-fileo (shrimp) burger followed by the salads, now they have done a 360 with their latest stuff. the mega mac (a big mac with twice the beef) McGriddles (fat and calorie laden breakfast sandwich)

You will find it also just under the name hoya here in Japan and it is often translated as sea pineapple. It is most commonly served with a vinegar or miso dressing in very small portions.

My daughter has decided she wants an ice cream cake for her birthday tomorrow, I didn't know what I was going to do until I found this thread. Now I have some great ideas but also a couple questions. What is the minimum time it needs to freeze? Would I be able to make it tomorrow morning or should I get it done today? I will be using whipped cream for the topping, if I make the cake today should I frost it tomorrow? For some reason I was under the impression that cream doesn't freeze well.

The fork? I don't see anything else except a fork. Am I missing something? ← No, you are right it is a fork..... I am not sure what I was seeing. I am only on my first coffee after a very long nomikai last last night...

beautiful! what is the white pen like thing on the right side?

Though I am far from a pickle expert, I will agree there are a lot of bad mass produced pickles out there. Just 2 weeks ago I picked up a pack of cucumber pickles and then threw them out after my husband and I had a bit, they were awful with a really strange taste.

Sounds incredible, but I can't believe you had two tables of people and not a single picture!!

The ISO thread!

No, it is just regular old kosher salt. I have never seen the "pink" salts here, I brought some back with me from the US this summer...

Nissin World Delicatessen (Azabu Juban) is now selling Morton brand kosher salt! Twice the price of what I would pay in the US but still...

Most stores open at 10 and Mondays should be fine as most stores seem to be closed on Wednesdays. When are you going to be here?

I second the suggestion of frozen cranberries. I have found cranberries to be one of the few foods that don't suffer a texture change after freezing/defrosting and have never had a problem using frozen cranberries in recipes that call for fresh. Dried cranberries are a completely different product. Even though I live in Japan, my Costco here stocks them year round.

I add it to miso soup, add a dab to cold tofu, use it as a mariade for chicken and my current favorite that I do the most is this recipe for a cold pork and vegetable salad and I substitute yuzu koshou for the wasabi. Though in the above recipe I call only for cucumbers, I also add other ingredients depending on what I have on hand. Lettuce, mizuna, cabbage, daikon, celery, bean sprouts, sweet onions, carrots and tomatoes also are nice additions

I just looked at the picture again and noticed a tube of yuzu koshou in the corner. A dab of that on each piece before eating would be quite nice...

Normally the Korean word kalbi does mean the rib cut with the bone, except in Japan. The kalbi cut here though is pretty much used for yakiniku (Japanese style Korean grilled meats). They are sliced to the perfect thickness for searing both sides over a flame without overcooking it or the insides being left raw. I would definitely recommend cooking it over a flame, or if you can't a searing hot fry pan cooking only a couple pieces at a time so they don't end up swimming in the fat. It really needs no seasoning other than salt and pepper.

While McDonald's and MOS burger seem to be adding new items to their menu every month, Freshness burger never seems to change. They do add to their drink menu, and they do have a very impressive drink menu which actually outnumbers their food items. The newest are some hot drinks they added this winter, a pumpkin latte, chocolate latte and soy latte.

MOS burger's menu seems to keep getting longer and longer.. Added to the line-up are now their Focaccia Burgers Currently they have 3, mushroom and cream and BBQ both include a smoked sausage. The third is a corokke. On 1/12 they will introduce a chicken with mustard sauce version...

Hiroyuki, thanks for posting the news. I rarely make instant ramen but yesterday I made some for lunch for the kids and I, miso flavored ramen with sauteed bacon and leeks.

Have we talked about sandwiches in the bento? (I am too lazy to scroll back through all these pages) Though most people outside of Japan probably don't think of sandwiches as an ingredient in a bento they are actually quite popular especially in children's bentos. They are usually added in place of rice, they are usually cut into small, 1 or 2 bite sized, pieces or they are rolled. Some pictures of the kurukuru sando (rolled sandwich) a version for adults one for the kids variety for everyone

a duck shaped holder made with your chopstick packet in English (warning PDF file)

Links to the same webpage? ← oops, I have fixed it.

Coenzyme Q10 has been the current fad of health/beauty supplements finding their way into food products. Is platinum going to be the new one? Platinum yogurt with 4 micrograms of platinum nanocolloid per 120g

Please be careful with that mochi! mochi deaths for New Years 2007