torakris
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Posts posted by torakris
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I was not aware korean nori was any different from Japanese nori. Whats the difference?
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.
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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?
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Sometimes I reduce them but I always seem to get a lot of "scum" while boiling. Maybe it's coagulated proteins from the meat?
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.
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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!
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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
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IWhat I don't get is why Kikkoman seems so determined to hide the existence of these products from non-Japanese. I mean, wouldn't there be value added in promoting and selling these products? Is anybody at Kikkoman thinking this through, or are they too busy trying to make synthetic firefly juice?
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.
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((((((
)))))shudder emicon, great!
I am going to have to use that one!
Anyone figure out a drool one yet?
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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.
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Stupid questions: What are Cimichurri and EVOO?
I was also going to ask what sriracha is, but then I went and looked in my fridge and there it was. I've always just called it 'rooster sauce'! (By the way, Torakris, did you buy yours in Japan? I've never seen it here.)
It would take too long to list everything, but my favourites are sriracha, chili-garlic sauce, tobanjan (that's the Japanese name for this Chinese chili paste- anyone know the 'real' name?), sesame paste, sesame seeds, black beans, dried shrimp, yuzu pepper paste, shichimi, ponzu, black vinegar, Chinese cooking wine, sake, soy sauce, mirin, sesame oil.
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!
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If you ever run across the aojiso (shiso) flavored ones (nori) grab them , they are incredible!
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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!
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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!
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Growing up as a good Japanese-Canadian, mom would make us Steveston Style chow mein sandwiches. Also komabuko(sp) sandwiches. Basically fich cakes that you can now find everywhere in asian markets. Mom still makes them from fresh salmon. Yummmmm thanks mom, no boring PBJ for us.
kamaboko sandwiches?
I guess it isn't much different then tuna?
but eewwww! -
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.
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.
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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!
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how can we forget mozuku, the sea vegetable?
Smallworld, maybe we we can have an "Official Egullet Dinner" at an Okinawan restaurant in Tokyo?!
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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!
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Gohan desu yo! I love that stuff. Korean nori too. Somehow the seaweed and seaweed dishes I like best are good with rice, but I'm really trying to cut down on my rice intake. Anyone know any good seaweed dishes that can stand on their own?
I like seaweed salad- the kind that you just hydrate and add dressing too.
Torakris, I'll be trying that tomato donburi this summer!
What is mekabu?
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.
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black sesame oil.......................interesting!
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More whale meat.
A former colleague had it somewhere in Scandinavia. He compared it to beef as I recall.
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.
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Do y'all keep your vinegars in the frig? All of my mirins, vinegars, oils are kept on the shelf or with the alcohol (cool and dark).
Oh, by the way, balsamic, all the way. Though lately, I have been experimenting with sherry vinegar.
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!
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Torakis,
All the mushrooms you cite are cultivated, so careful growers can supply them clean. If you are picking matsutake or porcini in the woods, you have a less controlled environment.
Best,
Joe
Thanks, I guess if I had thought about it a little more I would have realized that!
For those of you who like to go out and pick your own mushrooms be careful! Follows is what happened to my cousin.
MUSHROOM PICKER BUSTED Mycena News, via The Sport Print, LA Myco. Soc., May 1998
In February 1998, Grover DeMarinis, son of Paul DeMarinis, a former member of the Mycological Society of San Francisco (MSSF), was picking chanterelles in an East Bay regional park. Hiding nearby in the bushes, a park ranger was staked out to bust mushroom pickers. The ranger busted young Mr. DeMarinis and gave him a ticket to the tune of $675. Thatfs no typo: $675.
Grover went before the Oakland municipal court three times. He was assigned a public defender. He still hadnft had a chance to enter his plea of not guilty. If convicted, he would have had a criminal record—a criminal mushroom picker.
Finally, on March 25, Grover got his say in court. "We showed up for court at 9 am last Wednesday," Paul DeMarinis wrote the MSSF Mycena News. "After sitting through an hour of other cases—in Oakland these were mostly substance abuse, parole violations, etc.—Grover was called up before the judge, who read his charges as epicking plants in the park.f A titter went over the motley audience of urban dope fiends and bail jumpers. When the exact charge emushroomsf was read, our unwilling audience roared with laughter. Even the judge couldnft keep a straight face. He dismissed the charges ein the interest of justicef and admonished Grover on the dangers of eating wild plants."
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don't forget this other thread we just had on soy sauces (mostly Japanese though):
http://forums.egullet.org/index.php?act=ST...T&f=19&t=17775&
Dinner! 2003
in Cooking
Posted · Edited by torakris (log)
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.