torakris

I think we just had a discussion about this in my most recent blog (when the previous picture was taken). Many people thought it was a kind of chowder, but I am not sure I would call most of these cream stews I have eaten here chowders...

this one actually looks better than it tasted...

I prepare spring rolls quite often, my kids really love them. I make them the entire meal and serve it do-it-yourself style. my most recent spread in the bowl in the back: lettuce leaves on the cuttingboard top from the left: avocado, peanuts, cilantro, cucumbers, garlic chives bottom from the left: tuna sashimi, daikon sprouts and bean sprouts metal bowl in the front: rice sticks clear bowl: daikon and carrot with a vinegar-sugar-salt dressing (marinade?) bowl on the left with the spoon: nampla-lime-sugar-ginger dipping sauce

They use the Japanese pickled plums (umeboshi) with are very salty and sour. They are often pounded into a paste and made into sauce by mixing them with other ingredients. I remember the jarred plum sauces in the US to be quite sweet and the flavor very different but I don't think I have tasted plum sauce in a bout 12 years... I haven't seen in in the little ethnic sections of the supermarkets either, guess I will be needing to get myself either to Chinatown or a good international market.

I just noticed this thread has no pictures!! A recent cream stew of salmon, potatoes, onions and spinach. and for those that are unfamiliar, this is what the roux looks like

Congratulations!! I have never tried a cream stew with beef before. I usually do salmon but a little whil ago I used chicken.

Are those ribs boneless? Could we do this with bone in ribs cut in small chunks? This looks so good, now to find myself some plum sauce...

Are the noodles added to the pot during the cooking or served over them? Would it still be eaten with rice if noodles are added?

I always pack them in my suitcase, spices take up very little space. I would really suggest bringing the ones you have at home. A small bottle will start around $4 and there are much better things to "waste" your money on. If you plan on making any trips into the Tokyo area just post a note in the ISO thread or we could even attempt to plan a more formal event.

If you ever come down to Yokohama you are more than welcome to bake your Finnish Coffee bread in my oven!

Matt, Congratulations! First off about Indian spices, bring from home the ones you will want. Though Indian restaurants are quite popular the Japanese don't seem to have much interest in cooking it themselves. You may be able to get some of the basics in the spice section of a large supermarket but they will be much cheaper and a better quality back home. I place an order from Penzey's on every trip to the US and bring it back to Japan with me. I am not sure what Utsunomiya is famous for besides gyoza as I have never been. I have been to Nikko once but it was a very long time ago. Check out the Tochigi Prefecture thread for more information. Here is the link for the Japanese Cookbook thread you might be able to find some ideas there.

What are they like? what are some typical ingredients?

Are you looking for a specific kind of food?

I think sesame seeds and a bit of salt would be a nice addition...

I merged the Curry Day thread into this one, so just scroll on up to see all the lovely pictures. The Stews in Japan thread

Kris: Your picture looks very interesting. Looks like the ingredients, ginseng included, are stuffed into the cavity of the chicken first before boiling. Is that right? ← Yes, everything is stuffed into the raw chicken and then it is boiled. The addition of the rice makes it more of a meal than a soup.

I really enjoy the Korean version, here is a (not very good) picture of it I had during my recent blog. Ah Leung I have to try your version, I really love white fungus!

Those skins look a lot thinner then the supermarket ones I buy, they are almost transparent. If you hadn't told us what was in it we might never have known..... I have never had either tp or cheese in gyoza, but I shouldn't knock it til I've tried it, right? It does look good though.

This is one of my favorite dishes!! I can't keep up with you Ah Leung, you are going too fast! I am never going to get all of these made....

Yes! Click this and look at the first photo. You can see a bag of amandare あまんだれ. ← I notice in that picture they are 水煮 (packed in water), are they usually sold that way?

I don't believe I have ever seen naratake in the stores.... Do they have them in stores in your area?

When I ordered the new seaonal drink from Tully's Japan, the roasted almond latte, I didn't give a second thought to the little chunks of almond sprinkled on top. When I started drinking it however, I started to get annoyed. Though the chunks were small they still had to be chewed. Sip chew sip chew sip chew.... It wasn't exactly the way I like to drink coffee. About three times during the downing of my grande a chunk flew up the straw and hit me in the back of my throat causing me to choke. Needless to say I am never going to order this again. Bubble tea also is chunky but I really love that one. Any other chunky drinks out there? the iced roasted almond latte

Last week I made my first visit to a Yogen Fruz shop. This was really good and I liked how I was able to pick whatever ingredients I wanted and they mixed it into a frozen yogurt or smoothie right in front of you.

I am not sure why they are opening in November... but Cold Stone Creamery is coming to Japan! The first store will open in Roppongi Hills on 11/3.

Mmmmm... sanma sashimi. There are two fairly good Japanese seafood purveyors not too far from me, so I'll be sure to look for it. Would it be at all comparable to the texture/consistency of chi-toro or o-toro, or is it less fatty tasting than that? ← It is nothing like ootoro or even chutoro as the flesh isn't as soft and it thinner. It looks like this