torakris

One of my favorite things to do with squid sashimi is to turn it into ika no tsukimi-fuu or squid in the moon viewing style. Moon viewing refers to the egg yolk in the middle. This one is topped with nori and seasoned soy sauce, I usually use men-tsuyu (noodle dipping sauce) and prefer it with that.

These eggs sort of have stuff in them, if stuff can be dashi, soy sauce and sugar... Dashi-maki tamago AKA the sweetened egg omelette found in sushi bars close-up

It turns out we may be making bentos through until June.... I miss my kyushoku!!

2/16: あら　/　　アラ ara Ara are the parts of the fish that are leftover when cutting it up but are too good to just throw away. It usually consists of the head, bones, tail, etc. These are parts are packaged separately from the fish filets and are often sold for a pretty cheap price in the supermarkets. Two of the most common dishs you will see are ara-ni (simmered ara) and ara-jiru (soup made with ara). kinmedai no ara-ni kinmedai no ara-jiru

In Japan they often either salt it, blanch it or use high heat. When I first started cooking with it I did all three. Now I love the bitterness and don't bother, but I do usually cook it over high heat as that is how the recipes are usually done.

I am assuming you are talking about me.. I am glad you made it and I hope to see more posts from you.

As for pizza, the bottom of this article mentions some places they like. Mostly Napoli style. The last one they mention, Sabatini, has a shop on the 10th floor of the Yokohama Sogo building. I don't remember if they serve pizza or not at this one, but the food is excellent anyway. I have only been there for lunch so I am not sure of what their dinner prices are like.

Wow! it was not that much when I ate, I would never pay that much for a sandwich. The last time I was at the Hard Rock Cafe was almost 9 years ago so prices must really have gone up. I really remember it because I was very pregnant with my second daughter and she was kicking up a storm and I was really worried I was doing serious damage to her ears, that place was so loud. It is not worth 1800 yen, let's keep looking!

I recently found this article about a shop in Asakusa called New York Deli. from the article: ABOUT OUR FOODS Meats: The quick answer: Yes, on our pastrami sandwiches we use authentic New York deli mustard and no mayonnaise. Pastrami in New York is smoked salt-cured brisket with ginger, garlic, coriander, pepper and other spices on it. I haven't found any other pastrami of this quality in Japan. Kosher meat inspectors, as you may have heard, are not only responsible to the USDA but to higher authorities as well, and use no preservatives. Our strictly kosher Brooklyn importer of pastrami and turkey also supplies many famous New York delis. I can't find too much else about the shop on the web though... I did find this mention of it, talking about their NY style bagels. Hey, two birds with one stone. (this link also has great information on bagel shops, all in Japanese though) I also found a blog mention of the shop that was dated 10/05. I wonder if the ban on the import of US beef has stopped them from selling their pastrami though.

Yes the tomo-choco, short for tomodachi (friend) chocolate, seems to really be growing and the best part is that it seems to be mostly homemade. Rona, You have got to find that sasha chocolate, I am addicted!

Thanks for that link! I think the kinmedai shio ramen and kinmedai corokke look interesting. Apparently the kinmedai corokke is quite popular in Shimoda, I found this page that shows variations from different shops.

2/15: 干物 himono (hoshimono) This term refers to foods that are semi-dried. To learn more, check out the hoshimono thread. Kinmedai makes a fabulous himono. Isn't this just mouthwatering?

2/14 HAPPY VALENTINE'S DAY Valentine's Day in Japan thread

It is that day again! My husband came home with boxes of Pocky for the kids and this for me He said it looked like something I would like... little did he know I already had half a box stashed away so no one would find it.

I have almost 30 eggs in my refrigerator at this moment, the timing couldn't have been better... Now to decide what to make.

gobo (burdock root), it is really hard to make that look pretty...

The ponzu flavor was intense and really good, I just didn't care for it on a potato chip.

...as she nibbles on another one... pure chocolate! I am not sure if it is because I am keeping them in a cold place or what, but they they have this almost toffee like crunch to them. however when I look there is nothing in there. you may want to ignore this post as it could possibly be a chocolate induced high this is their original flavor

I just found this new version of Sasha, green tea and chocolate. This was incredible, this was the best matcha-chocolate combination I have had.

I really love this thread! two recent fish dinners

simmered daikon and aburage (topped with ginger)

I just found these clam chowder flavored potato chips. I thought this was a great idea! I mean potatoes and clam chowder, they just go together. Unfortunately they tasted of nothing, if I hadn't bought the bag I would have had no idea of what flavor it was...

I love watching people eat natto for the first time....

2/13: 姿煮 sugata-ni This is a type of simmered dish in which the food is cooked and served all in one piece. kinmedai sugata-ni

Mid thread new question: Why are people so intimidated by chefs? Particular thinking here? ← This may be just me... I am actually intimidated by almost anyone. You should have seen the way I was shaking when I met Steven for the first time earlier the day....