torakris
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Posts posted by torakris
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I am not an alcohol drinker either. I know that there is a huge range of flavored liquers at my local (large chain) but I haven't paid attention to the brands..
I will take a look as well at my local supermarkets and liquor stors.
The best place to find these though might be the basement liquor sections of any major department store.
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Check out The definitive Buffalo Wing thread for a great pictorial on how to make wings.
Wow! Great thread, this is exactly the information I was looking for.
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I hate margarine. A lot. But Buffalo wings don't taste right without it. Just butter won't do. I wish it would, but it won't. Here's what you do.
Melt margarine with a little butter. Add Frank's hot sauce to taste. Deepfry wings to very crisp. Toss wings with sauce. Pop into 500 degree oven for a minute or two to infuse wings and sauce. Eat. Try not to make animalistic noises. Fail.
That's it. No spices. No nothing. Anything else and you'll have tasty wings, but not Buffalo wings. Don't forget the blue cheese. Ranch dressing is an abomination, a CMD (condiment of mass destruction).
I have been asked to make Buffalo wings, the problem is they need to be really simple. I like this recipe above because it doesn't have spices added. Things like various pepper powders and powdered garlic and onion are very hard to find in Japan and my students balk at having to buy a bunch of ingredients they don't know what to do with.
So I need some answers.
Butter or margarine? mixture?
What kind of hot sauce? most recipes say Frank's or a Louisiana hot sauce, I am not familiar with anything except Tabasco.
What is the difference? In Japan tabasco is widely available though I have seen a Crystal brand at the 100 yen ($1) shops.Do you mix the butter and hot sauce togther? One recipe I read has you dip them in the butter first and then the hot sauce..
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I usually eat Bulgaria but a little while ago MEGMILK'S Megumi was on sale and I tried that one. I really liked it. It was creamier than Bulgaria and a touch sweeter. I wish they would put it on sale again because it is just too expensive otherwse.
By "the former Yukijirushi's Nature", I meant MEGMILK's Megumi. Was it that good? I thought it was the same as Nature...
No it is different tasting than nature (I also found nature bland) and it is quite pricey usually more than Bulgaria. I usually eat it for breakfast with some homemade granola so the creaminess and touch of sweetness is nice. I don't think I would care for it with savory dishes as much.
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The chicken ones that Hiroyuki has made are probably one of my favorites. I really like them with a bit of yuzu zest added as well.
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I usually eat Bulgaria but a little while ago MEGMILK'S Megumi was on sale and I tried that one. I really liked it. It was creamier than Bulgaria and a touch sweeter. I wish they would put it on sale again because it is just too expensive otherwse.
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Don't worry you aren't the only one! I just can't handle warm natto in any way. Only cold natto on top of hot rice and even then I have to scarf it down before the natto becomes too warm.
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Does a japanese style oven have shelfs and a broiler (grill)?
This would depend on the oven, some of the larger ones have 2 to 3 rack positions but 1 at the bottom is still the most common. Some have a grill function (close to broil) but on an electric oven it just isn't the same. It doesn't get nearly hot enough.
Rona,
I had wanted a baking stone for some time as well, my old oven also had a rotating turntable that I couldn't stop so I assumed it was impossible. My new oven has a completely flat bottom (no turntable at all) so maybe I will give it a try.
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West Virginia, Usa Not the most dirverse place in the world. =\
JasonWV, Welcome to eGullet and the Japan forum!
I spent 6 years in Athens, OH just over the border (ok more like 30 minutes) from Parkersburg, WV. There really isn't a whole lot of anything in the area...
Columbus does have some really great Japanese markets if you feel like making a road trip!
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Edsel,
Thank you for the report complete with the pictures!
I am already looking forward to next summer.
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Maple Pretz, cool!
Pocky has a couple new ones out, but I am waiting for them to go on sale...
New from the Decorer series: apple and grape
I really want to try that grape one.
New from the Mousse Pocky series: matcha, creamy, white, bitter (along with new packaging)
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In a formal Japanese meal there can be a multitude of courses depending on just how formal the meal is. The following is a list of courses with their corresponding eGullet thread.
zensai (appetizer)
yakimono (grilled/pan fried foods)
these would be followed by
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Looks good!
I must say, however, that I prefer bigger onigiri with lots of nori. 
Just curious, do you use Japanese short-grain rice to make onigiri??
How much bigger can you make them??
I wrap them the salmon ones with nori when we eat them, thus it isn't pictured. I never wrap yukari...
Yes, I use short grain rice.
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appearance of the fruit is equal or even more important than the flavor in Japanese culture
I think that's a polite way of saying that the apples don't taste all that great, or at least not enough to justify the price.
I remember that when I first moved to Tokyo from the US, the quality and lack of variety of the apples in Tokyo was one of my more disappointing supermarket experiences.
I know I have mentioned it around here before but I too have been disappointed by the apples in Japan, both variety and quality. For me it is also part personal preference as I prefer tart apples and this is a quality the Japanese don't seem to enjoy. I have had plently of picture perfect apples that have tasted like cardboard. I have also had some of the best apples of my life. It is really hit or miss and price seems to have very little to do with it.
My current favorite are small san-tsugaru サンつがる apples from Aomori, the season is starting right now and I order 6 of them every other week from my Co-op until the season is over. 6 small ones cost 398 yen, not a bad price at all. These are eating out of hand apples, with the skin on! In fact the picture in my Co-op catalogue shows a group of smiling children all holding a whole apple with a bite taken out of it.
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In the Joubi Sai thread, Cheeko said:
I don't always serve soup but I do try to have the 5 dishes, 5 colors of food present (black, red, white, yellow and green) and vary the cooking methods.
and earlier in the thread Hiroyuki discussed the ichijuu sansai:
I have a feeling that many of those who are not familiar with Japanese home cooking don't know exactly how ichijuu sansai (one soup and three dishes, in addition to rice) is implemented in everyday Japanese meals. Ichijuu sansai is easier to implement if you prepare joubi sai (常備菜 in Kanji). A joubi sai is a dish made so that it can keep for days and some even for weeks.
If you prepare one joubi sai and keep it in the fridge, all you have to do to make an ichijuu sansai meal is to:
1. Cook rice (or reheat leftover rice)
2. Make miso soup (or reheat leftover miso soup)
3. Make a shusai (main dish), such as grilled fish.
4. Make a fukusai (side dish or sub-dish?), such as a salad.
What points do you take into consideration when preparing a Japanese meal?
I have to admit I pay much more attention to colors when I am putting together a bento, but for an everyday meal I always make sure I have a couple different cooking techniques. I would never put 3 simmered dishes together at one meal even 2 would make my skin itch, but this is just me.
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I made tonkatsu last weekend at my kids' request. It was a real treat--I used pork tenderloin, and the result was nothing even close to dry or chewy. Quite juicy and tender, in fact! I seasoned the meat with garlic salt before breading. Served with bottled sauce, grainy mustard, thinly sliced cabbage, and steamed rice. The family was psyched. Unfortunately my gallbladder was pinching quite fiercerly after the fried food...no tonkatsu for me for a while.
I am the same, in both ways.
I prefer the tenderloin for tonkatsu and my body has issues with me afterwards...
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Torikatsu is OK, but we more often say chikin (Japanese pronunciation of chicken) katsu. Chicken katsu is good by itself. I like it.
I love chicken katsu, and actually prefer it to tonkatsu. Tonkatsu will sometimes be too dry and chewy, while chicken katsu is, to me, more consistent in its texture. Plus who doesn't love fried chicken skin? Some of my friends, though, complain that we go to Katsukura and I order chicken katsu--"We're going to a tonkatsu place and you order chicken katsu?????" they say. But hey, I'm the one who introduced them to Katsukura, so I think I can order whatever the hell I want!
chicken katsu is a wonderful dish, especially if the chicken is pounded flat and rolled around a shiso leaf and some ume paste...
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Please don't get me started on korean pizzas. Ever had pizza with pineapple, dates and maraschino cherries along with the meat and cheese? Not to mention, the ever present canned corn, chewy wood mushrooms, and pseudo-tomato sauce. *shudder*
My kids like the korean potato pizza (not the sweet potato but the real spud) with bacon on top. I admit it is quite good but the makers always include corn (even though I tell them in my passable korean to NOT INCLUDE IT!). Sigh, at least we got Papa John's pizza here.
Oh, in Korea, pizza is always served with slices of pickles. Eh?
Domestic Goddess,
Welcome to the eGullet and the Japan forum!
pineapple, dates and maraschino cherries on pizza??? and I though we had it bad in Japan sometimes...
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We had our first undokai (sports day) of the season this past weekend, one bento down and one to go...
Bento lunch for 5
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I am glad to hear about the cabinets. My husband and I spent some time looking at their kitchens as we are planning to build a house within the next 2 years. Japanese kitchens are incredibly expensive and I was quite surprised to see how low the price was at Ikea.
They would go quite nicely in the Sweden House we were looking at.
New question,
How often does Ikea bring in new things?
Since everyone seems to be commenting on many of the same things, these obviously are always there. Do they bring in a lot of seasonal stuff?
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I also saw what I think were mini kuri KitKats in bags. I can't remember if they existed last year, too. I wonder if chestnut KitKat would be any good (I'm not willing to buy a whole bag to find out!).
Yeah, I saw these too, but 398yen for a bag?? I don't think so, I rarely spend that much on meat..
I don't remember them did they have them last year? We could probably scroll through this thread to find out!
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At long last, the new Lola is opening. They're doing the "soft opening" this week and taking reservations for evenings starting on Sept. 25. In a few weeks Lola will also be open for lunch/brunch.
Here's a blurb from the Plain Dealer:
A year late, Lola Bistro arrives
This is the most anticipated restaurant opening here since the original Classics opened in the old Omni International Hotel nearly 20 years ago. But don't count on walking up and grabbing a table for four. Friday is reservations only, and there are no more available. It wouldn't be a bad idea to call now if you want to get in soon.edit to add link
So when are you going?
Please give a full report!!
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Seijo Ishii?
The Seijo Ishii here by my house in Yokohama always has chives...
Yes! That's it! I'm so used to calling it "the foreign food store at Umeda" that I forget what it's really called.
Does your Seijo Ishii have fresh chives? I've never noticed them at mine, but I don't usually look at the produce section there (way too expensive!). They do have a lot of dried herbs and spices that you can't find at other places, and they're a little more reasonably priced.
They also have a great selection of snack foods!
I was just at Seijo Ishii yesterday, yes chives are a regular staple in their fresh herb section. They have pretty much any fresh herb you are looking for and all the time. Most of their produce is very expensive but yesterday they had gorgeous zucchini at 2 for 198yen and they were large! About three times the normal zucchini you find here.
I really like their kimchi....
Food questions for those living in Japan
in Japan: Cooking & Baking
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no problem!
I won't be heading out to the liquor store/grocery store until Friday though, if you don't mind waiting a couple days. I am going on a Costco run today....