torakris

why would they do that? what is wrong with eating horse?

here is a site you can check out: http://www.foodsubs.com/Mushroom.html It is all mushrooms so you sort of have to scroll down looking for the Asian ones.

Thursday night: my 33rd birthday dinner made my.... ME! Morrocan tangine of chicken with tomatoes and honey served on a bed of couscous with a side of seasoned yogurt Eggplants in a spicy honey sauce turnip and orange salad dessert: my two favorite ingredients combined into one! coconut and raspberry cupcakes EDIT: all the recipes except the cupcakes (from Donna Hay) were from the new Book of Middle Eastern Food by Claudia Roden.

Korean style nori is flavored with sesame oil and salt and the ones I buy tend to be much thinner then the Japanese brands. It also seeems to be crunchy without toasting.

Rather then continue to digress the mahi mahi thread, we can discuss horse meat here. It is quite popular in Japan served sashimi style (raw) and it actually quite tender. I have never eaten it in a cooked form as it seems to be used mostly in the raw state. How is it served in other areas?

For stirfrying I mix it with the other sauce ingredients (soy, mirin, etc) and add it at the end of stirfrying. Maybe tommorrow I will try to post some recipes.

This happens to me too,. sometimes iI boil it down and use it to baste, especially if I am grilling, but other times (usually when there wasn't much to begin with, or reducing it would make it too salty/strong) I just trash it.. I like the idea of boiling it to a baste and adding it to butter.

I agree with everything posted so far, except the pimento stuffed olives (which I love! ) and although I have never eaten those riblets, they have popped up in almost every thread I have entered so iI hate them without ever seeign or tasting them!

Ok here goes rough translation of the 13 soy sauces on Kikkoman Japan website, in order od appearance: 1. Plain old soy sauce, says that it is the Kikkoman standard and is used around the world 2.Maroyaka "mellow" soy sauce, says that it does have the salt bite (or strong salt taste), it doesn't specify less salt and is a good all-purpose 3. Aged soy sauce, doesn't mentioned how long it is aged for but says it has the best color, smell and umami and is best used for dipping or pouring over foods 4.special marudaizu "whole bean" soy sauce, 100% whole beans are used in the making (if the soy doesn't say marudaizu, then it probably uses bean pieces that maybe left overs of something else), special meaning that it is a rank above regular. (This is the one I use most frequently ) 5.marudaizu shikomi soy sauce (NEW), this is the standard of the marudaizu types 100% whole beans but not special 6.low-salt special marudaizu soy sauce, 1/2 the salt of special marudaizu (#4) 7.low salt soy sauce, 1/2 the salt of the regular (plain old) soy sauce (#1) 8.special organic soy sauce, made from organic beans and wheat 9.usukuchi "light" soy sauce, light in color but with a higher salt content then regular soy, should be used more sparingly 10. sashimi soy sauce, mix of marudaizu soy, mirin and dashi specially made for dipping sashimi 11.dashi shoyu, mix of soy, mirin and dashi, good for simmered foods (nimono), teriyaki and don-mono (donburi style dishes); doesn't specify how it is different from (#10), since they have the same ingredients, maybe different proportions? 12. dashi shoyu light color, mix of marudaizu soy and mirin, good fro simmered foods, nabe and oden 13.Kokyu Kappo soy sauce, translates directly as "high quality" "Japanese style" soy sauce, says that it is based on the type of soy popular during the Edo period

As was "shown" by many studies conducted by the Japanese in the 1980s, non-Japanese use the wrong areas of the brain when speaking and so can never really learn to speak Japanese. Although those who can approximate it receive endless compliments on their efforts. In the same way, perhaps Kikkoman feels that Western taste buds are arranged in the wrong order.

(((((( ))))) shudder emicon, great! I am going to have to use that one! Anyone figure out a drool one yet?

I agree with smallworld, matsutake are great but I have never eaten one that was worth its price. Look around for cheap eryngii, I buy the packs for 100yen quite often.

smallworld, No I didn't get it here in Japan, I picked it up on my trip to the States. my friend and I have looked everywhere and have yet to locate it. Sriracha is probably my favorite of the moment (that and pickled jalapenos) they go on everything (almost) that I eat!

If you ever run across the aojiso (shiso) flavored ones (nori) grab them , they are incredible!

we discussed this just a little while ago in the Japan forum: http://forums.egullet.org/index.php?act=ST...T&f=19&t=17794& Since I rarely make miso soup, I like to use my miso in dressings and sauces, it adds a nice depth to stirfries. and great for marinating fish!

Weds dinner: ended up being totally different then what was planned, but thus is life! soft shell tacos ground chicken seasoned with chilli powder, cumin, garlic and lime juice wrapped in tortillas with cheddar, guacamole and pico de gallo dessert: 1 gorgeous pineapple!

kamaboko sandwiches? I guess it isn't much different then tuna? but eewwww!

Tastes like horse; oh, of course I figured you had tried it. Ever had dolphin (the mammal, not the fish)? I have never eaten or seen for sale or even heard about being for sale the "real" dolphin or porpoise as they mentioned in the article.

I really "don" just about anythiing! I don't know what it is a about curry-katsudon, but I love the stuff. All the amusement parks, aquariums, museums, etc have this on the menu and for some reason I am always drawn to it!

how can we forget mozuku, the sea vegetable? Smallworld, maybe we we can have an "Official Egullet Dinner" at an Okinawan restaurant in Tokyo?!

I can't think of any Japanese mushrooms that I don't like, though it did take me a while to get used to nameko. You diddn't mention the one I like the most though, maitake!

mekabu is actually from the same plant as wakame, it is normally sliced into fine shreds letting its slimy-ness come out. here is a picture of both the whole and cut forms: http://www8.ocn.ne.jp/~awabi/mekabu.html The whole pieces can be bought in the fish sections of any supermarket and the pre-cut versions are usually sold in packs of 3 near the natto. mozuku is another great sea vegetable.

black sesame oil.......................interesting!

whale meat was discussed quite a while back in the Japan Forum, it has also been mentioned in a couple other places (too lazy to search! ) http://forums.egullet.org/index.php?act=ST...ST&f=19&t=5925& Whale meat is quite popular in Japan and I have had it a couple times, it is normally served sashimi style (raw) and tastes more like beef or horse then fish.

vinegars,oils, soys etc are not kept in the refrigerator for me. I too am a balsamic freak recently branching out in sherry vinegar! How could I have forgotten my horseradish (both the white stuff and the wasabi) and my monster bottle of nampla!