torakris

Tsukemono (tsuke= pickle mono=thing) is the broad category of pickles, encompassing the following: shio-zuke-- salt pickling,these are usually quick pickles made with just salt, can be used with cabbage, carrots, cucumbers, eggplant, etc (these are what is usually meant by oshinko) nuka-zuke--rice bran pickles, vegetables are placed in tubs of rice bran for hours to days depending on the type, takuan (sometimes yellow colored pickled radish) is one of the most common of this type. nukamiso-zuke--pickled in rice bran mash, the picjkling matter iswetter then the dry rice bran pickles above miso-zuke--vegetables pickled in miso su-zuke-- pickled in vinegar umeboshi--pickled plums senmai-zuke--a special turnip pickle made with konbu plus many, many others Oshinko is just the generic name for the pickles that you receive with your rice bowl, usually of the shio-zuke variety but occasionally nuka-zuke. I moved this from the sumono thread, so we don't completely confuse everybody!

oshinko are one type of tsukemono (Japanese pickles), however sometimes the words are used interchangeabley and it makes it confusing. Tsukemono (tsuke= pickle mono=thing) is the broad category of pickles, encompassing the following: shio-zuke-- salt pickling,these are usually quick pickles made with just salt, takuan the yellow colored radish is te most wll known of these, it can also be cabbage, carrots, cucumbers, eggplant, etc (these are what is usually meant by oshinko) nuka-zuke--rice bran pickles, vegetables are placed in tubs of rice bran for hours to days depending on the type miso-zuke--vegetables pickled in miso su-zuke-- pickled in vinegar umeboshi--pickled plums senmai-zuke--a special turnip pickle made with konbu Oshinko is just the generic name for the pickles that you receive with your rice bowl, usually of the shio-zuke variety but occasionally nuka-zuke.

I love my Japanese suribachi but since i have really gotten into Thai cooking I think I am going to get a granite one, just like the picture. I found one for a great price in a Thai store in Tokyo, but I had gone by train and there was no way I was going to carry it back!

My favorite chewy chocolate chip is the neiman Marcus $250 cookie made with oatmeal: http://recipes.egullet.com/recipes/r257.html Suvir, I guess you are going to have to try them all!

I would like to give a serious answer but just can't get anyone to come to mind (other than Heath Ledger! ) I would like to join Anna N in the kitchen with Jin though!

I often see this among most Chinese tablemanners is there a reason? This quite common in Japan. Normally when one is eating a donburi style dish, the sauce sinks to the bottom make the rice no longer stick together and thus difficult to eat. Also a common way to eat ochazuke, sort of a rice-tea gruel.

Yeah, I clearly remember Leatherface (Tx.Chainsaw massacre) sayin that once. Or was that Jeffrey Dahmer. Hey don't knock til you've tried it! My in laws are taking us out to yakiniku (Korean BBQ) tomorrow night, I wonder how many portions I will order?

I am getting ready to go out tonight (with friends not family! ) so I have made for husband and the kids: best beef chili (from March&April 2003 Cook's Illustrated) with avocado and black olives dessert: carrot cake (sans frosting, I hate cream cheese frosting) from the same magazine. I just ate a piece right now (someone had to test it!) and it was really good, very moist.

Glad to know I am not the only one! I rarely have a true Japanese bento. My poor husband is probably the only guy in Japan who has kimchi fried rice one day and sausages and sauerkraut the next!

It was just long enough to have my keyboard filled up with drool!

HELL YAH!!!!!!!!!!!!!! Sorry it took so long to respond, I was stuck heathbaby.com looking at exactly the same picture!

Oh dear you are asking at the wrong time of the month! I would have to say at the moment, Heath Ledger, I doubt he would make it through dinner though! I post back next week when I am thinking with my head...........

recipe for shirae sesame-tofu dressed vegetables: http://recipes.egullet.com/recipes/r328.html

recipe for goma-ae toasted sesame seed dressing: http://recipes.egullet.com/recipes/r327.html

favorite aemono? aemono are salad type dishes normally dressed ina thick type of dressing often made with: sesame seeds (ground) miso tofu egg yolks

that is aemono (dressed things) salad type dishes dressed with a thick dressing usually based on sesame, tofu, or miso. that can be the next topic!

acidic? ohitashi is made from dashi soy and sometimes mirin We're talking about the spinach dish, right? In japanese restaurants in the US, I can taste the dashi in it, but its got some acidity. spinach is the most common ohitashi, though you can hitashi almost anything. What I gave you is the traditonal way of preparing it, I never eaten it in a restaurant, it may have been "doctored" up a bit to give it more flavor. I do find it bland normally and haven't prepare it in years.

acidic? ohitashi is made from dashi soy and sometimes mirin

Are you referring to Bhutanese Red Rice? I've made this once or twice. It does have a great nutty flavor, with some fruit to it. As different from plain white rice as Basmati, but nothing like Basmati. It has an al dente texture similar to brown rice, however, which I don't particularly enjoy. But if you put it on a plate, your guests will coo and caa like you've invented sliced bread. (I don't recall it being particularly expensive.) No purple rice is dark purple, like eggplant. And it is more like glutinous rice than regular rice. Chinese people like to use it in desserts. But in Japan I've had it in sushi. Yum. Purple rice is sushi? Wow I really need to get out more! I too agree with the recommendations of the Seductions of Rice book, absolutely wonderful, but then again I own all 3 of their books and love them all!

Hate to be the Japanese food police here, but pickles are actually tsukemono ("pickled things") rather than sumono, Jason you are OK with your hitashi becasue it really doesn't fall into any category though no vinegar is used. there are four main vinegar dressings: nihaizu (2 flavored vinegar) vinegar, soy, dashi sanbaizu (3 flavored vinegar) vinegar, soy, dashi, sugar amazu (sweet vinegar) vinegar, dashi, sugar ponzu (citrus vinegar) citrus juice (usually yuzu or sudachi), vinegar, soy, mirin, bonito flakes, konbu then there are variations (usually additions added to either nihaizu or sanbaizu) tosa-zu with bontio flakes shoga-zu with ginger mizore-zu with grtaed daikon goma-zu with toasted sesame seeds kimi-zu with egg yolks bainiku-zu with umeboshi karashi-zu with Japanese mustard nanban-zu with red chiles and grilled onions, used for escabeche type dishes

Let me tell you it is the most incredible feeling! Have you ever though about how many people's hands touch your meat before it reaches your table

Yes Outback has reached Japan! I have been there a couple times when it first opened, because it was nostalgic and it is hard to find decent steaks (that are affordable) in Japan. It is a lot more expensive here and I no longer find it worth the price. I also occasionally frequent TGIFriday's or Tony Roma's when I am getting homesick.

Never been to Zuni or even San Francisco for that matter, but I did get the cookbook! Has anyone made the roast chicken and bread salad from the book? Was it as good as the restaurant? I was planning to make it a week or 2 ago but couldn't find any whole chickens, the next time I find a chicken though............... EDIT: I second what trillium said about the salt, she mentions something about the joys of salt on almost every page!

Ｓhira-ae: tofu and sesame dressing for vegetables Serves 3 as Side. This is a very simplified version of shira-ae. Sesame paste should be available in most Asian stores, either Chinese versions or the Japanese neri-goma work well, do not substitute tahini or other non-toasted types. Though this can be made with just one vegetable, it is more common to see 2 or 3. Most vegetables are blanched before adding to the dressing. Good with spinach, chrysanthemum leaves and flowers, broccoli rabe, shiitake, mitsuba, ginko nuts. aburage, edamame, konnyaku, various types of seaweed, etc 150 g silken tofu 1-1/2 T sesame paste 1 T mirin 1/2 T sugar kosher salt 1. Wrap the tofu in a paper towel and microwave for about 45 seconds, set it aside until it is cool. If you are more pressed for time, place it into a cheesecloth and squeeze out as much moisture as possible. 2.Place all of the ingredients into a bowl and mix well. 3. Add to vegetables of choice. Keywords: Side, Japanese, Vegetarian, Easy, Sauce ( RG328 )

goma-ae: sesame seed dressing for vegetables Serves 4 as Side. It is easiest to make this in a Japanese suribachi, though a mortar and pestle can be used. If you don't have either you can try grinding the seeds in a spice grinder then finishing the dish in a bowl. I like to serve this in the suribachi that I made it in, it saves on bowls and also shows my (Japanese) Mother-in-law that I made it from scratch! She uses a packet mix.... The ingedients are to taste and I add more sugar or soy depending on what vegetable I am using. This will dress about a pound of a leafy vegetable or about 3/4 lb of broccoli. It is good with spinach, broccoli rabe, green beans, broccoli, etc The vegetables should parboiled before adding to the sauce. 1/4 c sesame seeds tsp sugar 2 tsp soy sauce T dashi (instant is fine) salt 1.Toast the sesame seeds in a small frypan until toasted and fragrant. Add the hot seeds to the suribachi and crush well with the pestle. 2.Add the sugar and mix to combine. 3. Add the soy and dashi and a pince of salt and mix almost with a whipping action to blend well. Taste and add more dashi if too thick or more sugar or soy if needed. 4. Add the parboiled vegetables, mix well and serve. Keywords: Side, Japanese, Vegetarian, Easy, Sauce, eGCI ( RG327 )