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torakris

eGullet Society staff emeritus
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Posts posted by torakris


  1. Most places that I go to eat inaris are catered by Chinese enterpreneurs and they are mostly sweetish. I wento one Japanese store and commenting to one of the assistants there tell me that inari are not sweet and I should use Japanese vinegar to flavour the rice just like Californian rolls.

    So How do I prepare a true blue inari and what goes for a topping if necessary?

    Thank you

    Inari definitely have a sweetness to them but it is far from dessert-sweet.

    Rice for sushi (even California rolls) is seasoned with vinegar, salt and sugar.

    For inari, the pockets are further seasoned with usually both mirin and sugar included in the seasonings. See the link two posts above this for a recipe (with pictures).


  2. The bento included,starting at 12 o'clock, frozen corn cream croquette (this is a frozen product that requires no cooking, you put it in your bento and it defrosts by lunch), simple salad, teriyaki meatballs (she made these), kabocha gratin (another frozen product though this needs to be cooked first) and finally a little bit of curry.


  3. Is there a Japanese equivalent to caster sugar aka very fine granulated sugar?  I know I can make my own my whizzing it around in my food processor, but I can never seem to get a consistent product (I end up with very fine, powdery sugar with some big crystals mixed it).  It probably doesn't make much of a difference, but I'd like to compare with the real thing!

    Tomizawa carries super fine, here is a link- scroll down to the 6th one and click on it for more information.

    I almost bought it once but at 2 to 3 times the price of regular granulated I decided it was cheaper to make it at home.

    ETA it is called シュクレーヌ  in Japanese, I am not going to tempt to romanize it because it sounds French to be and I tend to cruelly butcher French...


  4. A couple questions to help you narrow down your quest.

    Will you be traveling with children? (you did mention 2 days at Disneyland..)

    Do you know what area of Tokyo you will be in?

    Will you be able to do things on your arrival/departure date? You can expect it to take at least 3 hours from touching down until you arrive at your hotel. So if you arrive on a late afternoon flight you may want to stick close to your hotel.

    Are there any foods you can't eat?

    Any foods you have always wanted to try?

    What is the most you would want to spend on a meal?


  5. There are buns with a hash brown (McD's style) baked in the top.  They've got pretty squiggles of mayo and ketchup decorating the hash brown.  I've never purchased one because it seems so...gross...but if I'm feeling brave, maybe I'll buy one and post a picture.

    There are also pastries made with croissant dough that have potato salad baked onto them.  I like these more than potato salad sandwiches, but I still rarely eat them because they are so rich. 

    Rona, we would never force you to buy and eat such breads. :biggrin:

    Here are some pictures of various Japanese potato breads.


  6. I am another one astounded by the prices! We hit quite a few food festivals this fall and almost all the dishes are in the 300 to 600 yen range with 500 yen being most common. With a family of 5 a lunch at one of these festivals costs over 5000 yen ($50)!

    It may be worth a trip to Niigata next year. :biggrin:


  7. I love canned fish! I always have a couple cans on hand for quick meals. For me they are divided into two categories, flavored (aji-tsuki 味付) and plain-water packed (mizu-ni 水煮).

    The flavored ones (usually kabayaki flavor) I eat plain straight out of the can, no heating at all. :blink: I am sure you can heat them up in the microwave or even grill them but for me that would defeat the purpose of an easy meal....

    The water packed ones I usually add to dishes, one good example is Hiroyuki's majo furikake (magic rice sprinkles) from the furikakre thread. Here is a direct link.

    ETA

    Welcome to eGullet and cool name!


  8. I saw a really interesting show on kabocha not to long ago on the tv show Megaten (Sundays at 7am on Nihon TV). One thing they discovered was that the best flavor came out 1 to 1 1/2 months after picking. Kabocha are actually have a very soft skin at picking and are quite delicate but are pretty much flavorless at that point. They also lose flavor after the 1 1/2 month storage and should be avoided after 3 months.

    The problem is how do you know how long they have been stored? I wish they would put labels showing the date they were picked.

    I can't link directly to the page for some reason but this is their homepage. It is a really great show, it is geared toward children so it is fairly easy to understand.


  9. A complete katsu curry ignoramus, nonetheless I found these styles of serving the most appealing, in descending order:

    futennochun.cocolog-nifty.com/.../25/frit002.jpg

    f.hatena.ne.jp の他の情報

    blog-imgs-16.fc2.com

    In all, the cutlet is separated from the gravy either totally or in part, allowing one to douse each mouthful with as much or as little of the spicy fraction, and also control the crispness of the cutlet. So you get three-way control, and also can stop to savor just the rice and cutlet plain, or the rice plain, according to your fancy. Every mouthful carrying curry liquid would tire out my tastebuds, both the heaviness and the 'spice load' of the gravy contributing to this.

    What are your favorite ways of having the katsu curry presented to you?

    I agree with you completely! If given the choice I would prefer them on separate sides of the dish otherwise a bit of curry covering only a part would be ok. I don't like when the the katsu is drowning in the curry.

    My preference is also for a curry containing no or very little meat. I don't care t\for the recipe as written in the article, I often use ground meat in curry but find it odd in combination with katsu. I can't recall ever seeing that kind of curry being used in katsu curry.


  10. I thought mixing the rice and curry was a kid thing. My kids all did it and my 7 year old son still does but my daughters no longer mix it (ages 10 and 12). I think they stopped around his age.

    Maybe you never grew up.... :biggrin:

    I should try kimchi with my curry that sounds really good, I love crunchy foods with my curry and can't eat it with out rakkyo (tiny onion pickles).


  11. anyways curry is in the news in the nyt today:

    http://www.nytimes.com/2008/10/26/magazine...html?ref=dining

    Very interesting article, I had a problem with this this part though:

    It is remarkably easy to make. It is harder to explain.

    I am curious as to what the author is normally cooking if katsu curry (especially the way it is described in the article) is remarkably easy to make! :blink:

    I would consider it easy if you have leftover curry and a store bought katsu but making it from scratch with ingredients like onions and garlic, mangoes, apples, carrots and chicken stock, ground pork, and curry powder, simmering for 5 hours and deep frying double dipped cutlets???


  12. I had ordered it from from co-op so I didn't see the size and was a little surprised by how small it was. After eating it and discovering how rich it was I think the size was perfect. I had no idea that it actually contained cake, when I ordered it I just assumed it was a rich chocolate flavor...

    If I weigh 200lbs the next time you see me you will now know the reason.... I think I am addicted. :blink:


  13. I know it is nearing the end of October but I want you to stop everything you are doing and get out to the nearest supermarket/convenience store right NOW!

    Haagen Dazs has just put a new desert that you must try. It is called Gateau au Chocolat and is a combination of ice cream, chocolate gateau and cream.

    I didn't think to take any pictures but this person did.


  14. After making takoyaki with friends a while back I have been wanting to try them at home for some time. We finally made them!

    All the ingredients poured into the takoyaki hotplate

    gallery_6134_5519_361916.jpg

    Making the first flip

    gallery_6134_5519_115445.jpg

    Almost ready!

    gallery_6134_5519_202373.jpg

    Not the best picture but sauced and ready to be eaten

    gallery_6134_5519_254526.jpg

    This is definitely more fun as a party, it took a lot longer to cook than I remember and this kids got tired of waiting and went to play the Wii... :wink:


  15. hi kristin,

    I was going to say the same thing about namdaemun.  I forgot how much they were, but I remember my mom buying one in 2003 over there.  I'll ask much it cost btw.

    happy hunting, and is this your first time in korea?  I remember saying how much you've wanted to go there and couldn't remember if you've been over there.

    lucky thing is it's a nice 2 hour trip (:

    I have always wanted to go and last week we were watching a tv show about Korean food and everyone was commenting on how much they wanted to eat all of it. We had no plans for this winter so I told my family if I could get a flight and hotel for less than $2,500 (for all 5 of us) we could go. It took 3 days on the internet but I managed to plan our trip for $2,400--including breakfast. :biggrin: The 2 1/2 hour flight is the biggest bonus, we are also saving more time by flying Haneda-Gimpo instead of Narita-Incheon. More time for eating and shopping!

    Any other recommendations on Korean products I should keep my eyes out for?


  16. Zunda kit kat?? Can you break off a piece and send it to me? :biggrin:

    Those are some great pictures! Was there any sauce with the Ghengis Kahn? I always thought the lamb was seasoned before grilling but the one you have looks plain.

    Also, was there an entrance fee to enter Koiwai Farm?

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