torakris

I ahve purchased this a couple times and find it goes well with simmered dishes. Here are some examples: takikomi gohan (fist one) simmered with pork and of course one of my favorite dishes matsumaezuke

I thought my husband was the only one who put mayo on curry.... zaru soba too? really?? and welcome to eGullet tantan! I am looking forward to hearing some more interesting food combinations, pictures too please!

Not really a special blend, but I like my House brand kaori shichimi with an attached mill so you can grind it as you need it. The have quite a few mill attached products I also use the sansho one.

Pineapple Cream Pocky it was ok but I wouldn't buy it again

Pineapple Cream Pocky it was ok but I wouldn't buy it again

quick and easy donburi with teriyaki chicken and avocado (the other green stuff is baby spinach)

I just found this: black soy bean soy sauce

ketchup flavored potato chips when I saw this I thought to myself "Wow! what a great idea, why haven't they done this before?!" Then I came home and looked on the net and it seems it has been done (outside of Japan) quite a bit, and it seems to be especially popular in Cananda.

Foodman's pictures of his gravlax pastrami from the charcuterie thread, pictures can be seen here, have left me mouthwatering. Since he so graciously added the recipe to RecipeGullet I must make it for the BBQ party I will be having in two weeks. The only way I have ever eaten gravlax is on bread, since I will not have access to good bread and don't trust my bread baking abilities enough, what are some other ways to serve gravlax?

Legal Protection for Wagyu Cattle Eyed The government is considering protecting Japanese breeds of cattle under the Intellectual Property Basic Law, in an effort to give domestic breeders an edge over imported hybrid calves. The imported cattle, with their competitive prices, pose a threat to domestic stock breeders. The Agriculture, Forestry and Fisheries Ministry has also expressed concern that the increase of hybrid cattle nationwide could result in a decline of the four official Wagyu breeds. No international or domestic law provides a basis for regulating the import of calves

An attempt to make less look like more? Is the "bottle can" (2nd from left, Pepsi link) style starting to fade away? ← good question, I am not sure. At the convenience store yesterday I noticed all these funky shaped bottles taking over the shelves and I wasn't paying attention to the bottle cans. I really prefer those as they keep the drinks cold longer. I will keep my eye out and see what is happening with them.

Sukiya ( a gyudon chain restaurant) has introduced it's newest twist on the normal gyudon beef bowl. Gyudon Italiano! Gyudon topped with a tomato sauce.....

what's up with the new funky bottle shapes?? check out the newest 500ml bottles of fanta and Pepsi has soemthing similar

How much are they normally - was that a significant discount? ← Yes it is a pretty good discount as they tend to average about 400 yen a piece.

Kewpie has a couple mayo based sandwich spreads, all of which I have found disturbing, but their newest one just sounds quite gross... Vegetable and Bean Spread with onions, potatoes, red peppers, carrots, corn, chickpeas, grean peas and dried soy beans

Actually, bori chah is the tea made with only barley, and oksoosoo cha is that made with only corn. (Bori: barley, oksoosoo: corn) I'm guessing the compound would be bori oksoosoo cha. Funny that as many times as I've had the combined tea, I've heard it referred to as one or the other, but not both. ← I've started drinking barley tea because I'm to avoid caffeine. I don't know much about it but it was delicious when I had it in the restaurant. Does anyone know what the process is for making this tea (sun-dried, chemical treated, etc) and what nutrients are in barley tea? I hope there is no caffeine. I buy it in the tea bag form. Also, can anyone recommend a good brand that I may find in Vancouver, BC Canada? We have small pockets of Korean shops here and I can try looking there upon your suggestions. Thanks! ← There is no caffeine in bori-cha. According to this site: Researchers at such leading universities as the University of California at Davis and George Washington University have found that barley grass contains the potent antioxidants superoxide dismutase, 2"-O-glycosylisovitexin (2"-O-GIV) and vitamin E succinate. Each of these important phyto-chemicals have been shown to help prevent lipid peroxidation caused by free-radicals. As to specific brands, I am not familar with Korean ones but you might also find the Japanese brands as well. In Japanese it is called mugi-cha. The tea bags are nice and I admit to using them myself but the versions made by boiling the roasted barley yourself are so much better. As to how it is treated/roasted, in Japan there are a couple ways and it can be quite obvious in the price of the tea. Some information can be found here: Variances in grain quality and the roasting technique give rise to a great many kinds of mugi-cha. Barley is roasted in three stages. A short pan roast first for about 90 seconds is followed by a much heavier roasting at 200 to 240 deg. C for 5 minutes. Stronger oven roasting follows which may last for up to one hour. Several roasting techniques are in common use; sand roasting, hot-air roasting, drum and direct-fire roasting all find specialist uses.

then you will have pork tempura. The name difference is because of the batter/coating. A katsu will always have panko (bread crumbs) otherwise it is not a katsu.

Most of the best places will use 100% sesame oil as this is expensive the cheaper the place the less sesame oil that is used. At home I would often add a splash to the regular cooking oil.

← These are quite good actually sort of sweet and salty. Kanroni fall in the category of tsukudani, here is some general information in English. Quite a bit of sugar is used in preserving them, to make them quickly at home you could use much less but you should eat them soon. I looked at various Japanese recipes and some use three kinds of sugar (regular white sugar, mirin and mizuame, a sugar syrup). One recipe even took three days from start to finish!

Here is a picture of a mont blanc cake I just recently posted (the back left) This was a cheaper one with a sponge....

This has been driving me crazy all morning.... I think I may have figured it out though, I can only think of one style of preparing these larger fish that would result in them being eaten whole, kanroni! All of the fish Hiroyuki mentioned can be prepared in this style, was it soemthing like these? nijimasu (rainbow trout) kanroni yamame kanroni amago kanroni

ayu? this is sort of fun.... What month was it?

hhhmmm.... The only fish that I can think of that are that size (3 to 4 bites ) that are eaten head and all are shishamo. There are normally grilled but I guess they could be simmered as well. This is proabably about their exact size.

A cake shop near my house was having a special sale for their 16th anniversary, all cakes were 250yen ($2.10). The line was down the street almsot all day long! We chose these

two recent Pocky purchases mont blanc flavor and almond crush, both very good