torakris

Raw quail eggs can be used in a variety of ways, usually just the yolk though. You will see them with certain types of sushi/sashimi and they are also great when added to the noodle dipping sauce. Hard boiled they can be used anywhere a regular egg would be used and are wonderful for bentos.

Natto: The Ultimate Health Food

6/26: sayori makes for a beautiful as well as delicious sushi sayori sushi

6/25: さより　サヨリ sayori Japanese halfbeak, Japanese needlefish sayori

Hss anyone else tried the new Pepsi and Coke flavors? Pepsi Red was quite disappointing, it had an odd spice flavor.... I am not a Coke fan, so I have left the Coca Cola Citra on the shelves, but it is tempting with the mix of lemon and lime...

Hi maryeats, welcome to eGullet! melonpan talks in detail about chunggukjang (Korean style natto) starting with this post, back on page 3 of this thread.

6/23: さんまハンバーグ　　さんまバーグ sanma hambaagu sanma baagu Sanma hamburger patty Japanese style Western style

From last year's Heartland gathering's stuffed and tempura'd squash blossoms from Tammy: Great story behind the stuffed squash blossoms. Last December I had dinner at Jose's Minibar in DC, and had this amazing caramelized zucchini dish. There's tons of zucchini in the market right now, but zucchini isn't usually the most interesting thing to cook or eat. Except this caramelized thing, which was amazing and which I thought we could attempt to recreate based on the vague directions I got when I asked about it at the restaurant. At one point yesterday, we leave Fat Guy watching some bags and manning the 2 pm check-in point while we go off to grab some last minute items. While we're gone he calls Cafe Atlantico (where the Minibar is), asks to speak to the chef by name, and says "Hey, this is Steve Shaw from New York. Can I get that caramelized zucchini recipe from you?" The guy on the other end of the phone is happy to oblige, and Steven writes it all down, while simultaneously trying to get far enough from the Chinese Lion Dance group to hear but also stay close enough to the bags to see them. We're not sure if the chef actually knew who Steve was or just didn't want to take the chance of seeming stupid in case he was someone important. Definitely a lesson in chutzpah. So, armed with the instructions for caramelizing the zucchini, Steven and I start discussing various presentation options. As I'm leaving the market I pass someone selling squash blossoms. I've never had them myself, but I know that they are frequently stuffed and deep fried, so I figure that they might make a great container for our caramelized zucchini mush and buy two small buckets worth. We decide on a tempura batter and convince Kris to staff the wok for the frying (Kris-Japan-tempura - it seemed the right thing to do). This was definitely our most ambitious and most tasty dish of the night.

Cool survey, I have just filled it out. I have also made reservations for Shannon_Elise and I at the Best Western for 2 nights. Will we be able to make changes to the survey later? For example, Since I don't drink alcohol I don't really plan on going to the wine tasting but if everyone is going to be doing it I don't want to be left out....

6/19: さんま開き sanma hiraki This is sanma that has been opened up, lightly salted and then partially dried. sanma hiraki The himono (hoshimono) thread

6/18: さんま煮 sanma ni simmered sanma When sanma is simmered in a pressure cooker or for a long time over low heat the bones become tender enough eat. This is a wonderful way to prepare sanma that is out of season... sanma ni

I was looking at that Japanese plum tree and thinking it didn't look like any of the plum trees around my house, but it looked familiar..... I too think it is a loquat, in Japan it is called biwa and it is really a lovely fruit. Much better than the Japanese plum which isn't really good for anything but pickling. a loquat tree in fruit

I am definitely going to attempt crepes this week! As I was out with the family yesterday and we passed yet another Japanese crepe stand I thought to myself that I want my kids to know what crepes are supposed to taste like. For those of you that have never experienced Japanese style crepes... voila! The whole Japanese crepe thread

Only in the US have I seen bags of rice marked as sushi rice, this is not a designation you will see on bags in Japan. What you will want is a short grain rice, most of the American grown Japanese style rices are medium grain. What kind of sushi are you wanting to make? For something like chirashizushi it won't really make a difference. I have never tried to make nigiri sushi (the one most people think of when they say sushi) so I am not sure how well a medium grain would work. In the US I use Nishiki and have never had problems with my maki (rolls) or temaki (hand rolls).

I have never heard of two way chuck either and could only find two references to it... It sounds on the lean side and most Japanese ground meat isn't. This might be something you will have to get a butcher to do or buy a meat grinder and do it yourself. Outside of a couple packs (at I think may be Costco and one or two of the international markets in Tokyo) I have never seen the fat percentage on ground meat. I have seen packs of ground pork labeled akami、which is the lean cut and I think I may have seen akami ground beef at a Seijo Ishii but it had a ridiculous price....

I have never attempted crepes, I leave that to the French man in the family (my sister's husband is from Strasburg) who does it quite well. After a week at the Novotel on Lombok (Indonesia) this January where I enjoyed crepes (from the crepe station) fresh every morning, I have decided I want to eat them more than once a year. I was just looking around the internet and want to learn more about the crepe pans, The Le Creuset one caught me eye, but the price led my eye to wander. I then noticed this Calphalon one with a very reasonable price. How important is the pan? Wouldn't any frypan work as well? I should mention though that I don't have any decent frypans (they are all slightly warped) and I am looking to slowly upgrade my cookware.

A couple more questions about the presses... This site was very informative but I need more practical information. What is the best size? Can they be used with flour tortillas or even chapatis, or just with the corn tortillas? The new cook off on crepes has me wanting a crepe pan as well, could tortillas be cooked in this? I really hate buying things that have only one purpose...

6/17: 寿司　　刺身 sushi sashimi When in season (late summer to early fall) this is the second best way to enjoy sanma! sanma no sashimi

6/16: さんまの塩焼き sanma no shioyaki Salt grilled sanma I am not sure why anyone bothers preparing it any other way... sanma no shioyaki

rockandroller, don't worry about renting a car. Us Clevelanders will all jam into one car if need be. I won't know until it gets closer to the date but I should be able to use my mom's car that weekend. Tammy, Can we make the reservations through their (Best Western) website using the group name?

6/15: さんま　秋刀魚 sanma Pacific saury, mackeral pike sanma

Never peel gobo! the skin has the best flavor, just scrub it to remove the dirt.

Now that I am seriously considering the tortilla press.... Is there a specific one I should be looking for? any good online sites someone can point me to? Maseca Is this a brand name? I have only found one source for this in Japan and I have to buy it in bulk, 10 (1kg) bags, I am not sure I am ready for 10kgs... I know that I have seen other flour like products labeled masa or masa harina are these the same thing?

This is incredible! You have now convinced me I must purchase a tortilla press.

6/13: カラスミ karasumi The salted, pressed and dried roe of the bora (mullet). Most commonly enjoyed as a tsumami with sake it is considered to a chinmi (delicacy?), the chinmi thread. Karasumi