torakris

I sweetened it with some sugar and rolled it with some sauteed apples into crepes for dessert. It was ok but I didn't care for it sweetened as much as I enjoyed it with just salt and pepper.

I thought about it, but it was just too embarrassing.....

oops! It was a hand cranked grinder, even though the recipe didn't mention to I chilled the pork for quite a while before grinding.

here are some links to other threads in the Japan forums that are about rice electric rice cookers types of Japanese rice general questions about cooking rice

maguro no kama-yaki (grilled collar) is a typical izakaya dish and you should be able to find it in many izakayas. It can come either salt grilled (shio) or with a sauce sort of like a teriyaki sauce (sousu), some places offer both others you may have to ask. Here is one place in Tokyo (an izakaya focusing on maguro dishes) that has a nice picture of it...

Reid, Thank you so much! The orange peel could be it!! I can finally pull those oxtails out of the freezer....

9/26: さけの缶詰 　 サケの缶詰 sake no kanzume canned salmon Most commonly you will find the karafuto (pink) salmon in cans but there is a wide variety of canned salmon in Japan. sake no kanzume scroll down to see some of the variety

I attempted to make boudin sausages last night even though I have neither seen nor eaten them before... The intro to the recipe just sounded so good! However they exploded on me, into a huge puffy mass. They still tasted quite good but what did I do wrong? Should I have stuffed them into the casings a little bit looser? Did I steam them over two high a heat? I used medium and cooked them on metal steamer with many small holes. Is the pork mixture always cooked before stuffing? I used quite a bit of fat, actually more than the recipe called for but they were still on the dry side.... The recipe called for the cooked meat to be ground with the attachment with 1/4 inch holes, but it turned out quite smooth like cheap tuna fish. Are there supposed to be no chunks in it?

I would also make sure to specify that you want it raw (nama) as the word sujiko can also be used to refer to already seasoned sacs. It is a product similar to ikura but it is seasoned and eaten with the sac intact. I really doubt these guys are making their own ikura, I would try a fishmonger. The season is quite short over here, so you might have to wait until next year... 生筋子がどこで手に入るか知っていますか？ 筋子からイクラを作りたいんです。 I changed the first word on this to specify nama-sujiko.

I need to go pick up some pork!! That really looks incredible, I know my family will love this. That malt sugar seems to be quite popular at least in Eastern Asia, I know the Koreans have a similar product (forget its name...) and the Japanese have one two. The Japanese product, mizuame ("water candy" ), is now just like a thick clear syrup, the true malt version are quite hard to find. Time to get myself down to the Chinatown here in Yokohama, I need to restock my kitchen!

I made it by heating 1 gallon of milk to 86F, then adding a mesophilic starter, I then added 1 teaspoon of a rennet solution (3 drops of rennet in 1/3 cup of water). It was then covered and allowed to set for 12 hours after which it was placed into muslin and allowed to drain. It looked like yogurt as I was pouring it into the muslin, it was quite soft. After 8 hours of draining it had firmed up quite a bit with the outside and top tops being much firmer than the middle. It has a nice if bland taste, not really sour like yogurt but not really like cream cheese either. Last night I took some of it and mixed it with salt and freshly cracked pepper and served it on slices of baguette fresh from the oven, it was quite good. I am wondering if it can be used in any cooking applications.. I had wanted to make the quark cheese but it called for a buttermilk starter and I don't have that. Can you make quark without it?

anzu, this is the kind of bento my husband uses (sorry for the bad picture) it has three parts, one for soup, one for rice and one for the okazu (side dishes?) it is all put into an insulated container to keep it warm. These can be pretty bulky, mine is probably the largest size available. They can be found at stores all over Japan. The bentos I use for my kids I have never had leak problems with、I just looked at the bottom of the bentos and they are manufactured by OSK. Their homepage. I also go through quite a few paper towels when putting together the bentos so as to get as much water/liquid off as possible.

definitely the teriyaki chicken! the kids also love teh kochujang-miso dip for the vegetables and I reserve this dish for family bento days only so it is sort of a special treat. We had no leftovers. While we were eating I was looking around and no one had a bento anywhere near the size of ours... Most families had just one layer and a bag for some onigiri.

For most purposes just a sumimasen will suffice. here is a chart that shows the different ways to apologize/interupt with different degrees of formality...

I picked up the newest hi chew yesterday, lime flavor. This is my favorite one to date, wonderful flavor!!

9/24: 鮭のホイル焼き sake no hoiru-yaki Hoiru is the Japanese word for tin foil, this is a dish of salmon and various vegetables cooked in a foil packet. Any vegetable can be used but the most common seem to be mushrooms and onions. sake no hoiru-yaki

salmon is one of the most versatile fish and the Japanese have hundreds of dishes for it. 9/23: 鮭の照り焼き sake no teriyaki salmon grilled with a teriyaki sauce sake no teriyaki

I am starting off my cheesemaking very easy. Right now I have some lactic cheese draining in my kitchen, however I have never heard of lactic cheese before and have absolutely no idea what to do with it. In the preface of the recipe it said that it can be sweetened and used to fill crepes for a nice desert. I was thinking of giving this a try. Do I just add sugar to it? what kind? any other uses for lactic cheese?

yesterday we had the elementary school undokai (sports day), the bento:

hijiki and carrot takikomi-gohan (not from a mix), with a handful of sesame seeds added after cooking, wonderful...

Made two kinds of hiyayakko a couple nights ago on the left I minced some kimchee then mixed it with a little soy sauce and mirin, I then drizzled the dish with sesame oil I will definitely be making this again! On the right is tarako (cod roe) with some shiso and drizzled with soy sauce, I normally make this with mentaiko (spicy cod roe).

I can't believe it the yuzu one seems to be gone already... The current flavor of the month for Fanta seems to be kiwi I didn't care for that one at all but the kyoho grape soda on the right wasn't half bad.

I previously posted this in the Pan-ya (bread store) thread Flour in Japan There are three main types of flour you will see for sale in the local Japanese supermarket 強力粉(kyourikiko) protein 11.5 - 13.5% bread flour,used pretty much only for bread making 中力粉(chuurikiko) protein 8.5 - 10.5% this is the flour to make udon (this can be a little harder to find) 薄力粉(hakurikiko) protein 7.0 - 8.5% cake flour, used mostly for okashi (snacks) okonomiyaki & tempura In addition to those there are 3 that are pretty much used only professionally saikyourikiko protein 13.5% plus very strong bread flour junkyourikiko protein 10.5 - 11.5% for making french breads and Chinese noodles (ramen etc) futsukyourikiko this is pretty much the same as the above one

Does this come in a bag so that I can take home to the states? ← This is a fresh food that I really wouldn't try to take back to the states. It is best consumed while warm or at least at room temp. I am not sure you would really want to eat it 24 to 48 hours later even. It isn't really a snack int he sense that it is one of those mass produced shelf stable products, think of it more like onigiri...

I eat little dead fish a lot... and then there are the squid legs and this looks so unappetizing but it is incredibly good! thin slices of pork belly layered with Chinese cabbage and doused with ponzu sauce