torakris

It is a little hard to tell but it could be ao tosaka, which is popular in salads and also comes in red and white varieties. Some pictures and a recipe for a seaweed salad that looks quite good. The problem is I don't really seethe frilled edges that the tosaka types have, and am thinking that it may be a type of wakame called kuki wakame. a picture While is doesn't seem to be as popular as the ao tosaka in salads, I have seen it served that way. EDIT and welcome to eGullet!

I have to admit that sounds a little bit gross to me....

We've been there once and the food was excellent. We had a three guac sampler - I think they literally smash those to order! They were so fresh and delicious, and each style was unique. We shared the tuna appetizer and the chile relleno, and they were very good - the chile relleno was truly outstanding. Bob had the chicken mole with corn fungus dumplings - while the latter weren't exactly my favorite flavor, it was the best, most complex mole I 've ever tasted. I had snapper, which was slightly underdone, but otherwise delicious, and our other companion had the tuna entree, which was also quite good. PM or email if you want company when you check it out - we need to go again! ← That sounds great! Mexican is one of the foods I really miss living in Japan, it just isn't that popular over here. We may be seeing a lot of each other on this trip.

I visited CAM last week and it IS HUGE and clean! I was impressed by the fact the vegetables are clearly labled in English and the overhead signs above each aisle indicate what types of products are contained therein just like in any American supermarket. There is just a huge selection of products. Back to the Whole Foods discussion, construction is well underway with many of the outer walls in place. The sign in front states "Early 2007 opening." ← mhjoseph, It is nice to see more Clevelanders coming on board! Welcome! Thanks for the information about CAM, it is going to be on my first stops when I get to Cleveland. Though I am bringing enough curry roux, Pocky and Hi-chew to pretty much open up my own shop.

Hint taken. Has the 5th Ave Deli been there long? I don't think I recall seeing it before. Eastgate is just a short hop from 1/2 price books in Golden Gate, where I spend quite a bit of my trip sitting on the floor of the cookbook section...

So what were some of your favorite discoveries? I think I am getting a monjyayaki craving...

Cory, Thanks! the menu looks great. Momocho

that is what I am working on now ← yayz, let us know how else we can help and any of your plans that include an open invite to the eG folks to join, it would be good to have some get-togethers, small or large. What are the dates? ← I just posted everything here.

that is what I am working on now

Scanning old food related articles at Cleveland.com, I ran across this new restaurant: Ron's Caribbean Grill Anyone been?

Thanks for the article!! Hana has been been favorite Asain store for a couple years now, it is also one of the closest.... I just food some pictures of CAM on someone's blog, it looks huge.

Alex, what/where is Tink Hall?

I have heard that a new Asian market has opened out on Miles Road (near Randall park Mall), has anyone been?

Another bump. Anyone have anything new to add?

A little bump of this sort of old thread. Any updates on the restaurants? Especially Sarava?

Lotus by Teague Ezard

That sounds really good, do you think it will make a huge difference if I leave out the junsai? It is pretty expensive over here...

This list (in English) covers some of the fish currently in season. Some other fish to be on the look out for soon are katsuo (bonito), aji (jack/horse mackeral) and suzuki (sea bass). Beside seaonality, location is also important. To get the freshest fish sometimes it is best to live close to the source. While anago pulled out of Tokyo Bay can make it to my house quite quickly they may not taste just as fresh after being shipped to the US. Also remember that just because it is in seaon doesn't mean it is good at ever sushi bar every day. The best thing to do is to ask what the chef recommends.

Thanks! I am usually on the other side of the street once I am down at the bottom of Coventry (yeah, I think of it as the bottom too ), I really like the sushi rolls at Pacific East.

You can't really compare yuzu to lemons and limes to describe the taste, they are all different. Just as lemons and limes have completely different tastes, so does yuzu (and other Japanese citrus as well. If you really want the yuzu taste, there is no substitute, but if all you are after is a generic citrus flavor you could use anything. Ponzu can be made with any citrus and most commercial products are made with a mix. I have never bought the bottled juices so I can't comment on those, but if you want to make a ponzu at home try different juicesand see what you like best.

Hey Alex, Maybe I will join you for lunch one day! I really hate going out to eat by myself and it isn't the kind of stuff my kids like. I did go to the Golden Bakery last year on Nancy's reccomendation and really enjoyed their breads. Why have I never heard of Grum's and why can't I place it on Coventry??? What is it by?

I will do a salad again.

The sub talk in the mall thread made me realize how much I miss good sandwiches. This summer I will be on the hunt for the best Clevelabnd has to offer. Being an Italian catholic girl growing up on the East side, I would get my weekly sub at Alesci's. This is still probably the first place I go to when I get to Cleveland. While I love Alesci's and will never stop going I am ready to expand my horizons and try some other places. The only other place I have ever had a sub sandwich was Subway... Where does everyone else go? I am open to West side suggestions as well...

I think everyone is talking about this one. I am a huge Madhur Jaffrey fan and bought this hard cover when it came out. I too, love the variety and the way it is set up. Though there were a couple recipes I found to be slightly on the bland side there was nothing I hated and quite a few that I loved. Some favorites are (page numbers might be different between hard and soft cover versions): Poached eggplants in a Korean sauce (pg 182) Stirfried eggplants with tomatoes and Parmasan cheese (pg 185) Sri Lankan sweet potatoes with cardamom and chiles (285)--my favorite in the book!

here are some recent dishes that you can use raw quail egg in: squid sashimi with some seasoned soy sauce and nori (laver) Korean yukhwe, normally made with raw beef my version was made with raw horse meat