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I tried natto with barley in it today. It tasted milder but the texture was extra sticky/gloppy. Anyone else tried it?

I like to add seafood, like squid, scallops, shrimp, and of course diced onion. I usually saute them in a little garlic before I add it to the curry.

You can stuff the cavity with some garlic cloves and simmer on low heat for a long time.

You know, I thought it would end up like tororo/slushy/viscous in my soup. But it held it's shape very well and didn't cloud my soup at all. It looks actually a lot like daikon when it's cooked, but it has that taro mealiness to it. I thought it tasted more like taro after that long cooking. It was surprising. It was a very good soup, nutritious.

what kind of soup, just mountain potato? sliced? pureed? other flavorings? No I cut it into chunks like I would daikon. And it was slowly simmered on the lowest heat for 7 hours with pork back bones and half a cornish hen. I added a little bit of rice wine and kosher salt in the end to flavor. Note: I blanched the bones and hen with ginger to get rid of the blood and rinsed everything clean. I was going for a clear broth. This recipe isn't exactly Japanese, even though it is using the mountain potato.

I can't get over my fascination with those marble soda bottles. Just I like I think the Grolsch bottle is totally cool.

I made soup with this 2 days ago. Cooked, it has none of the slimy quality and the texture was rather like taro.

I eat Japanese food like, every other day.... If you count the snacks I munch on and the things in my fridge. I go out to eat sushi/sashimi at least once a week. I'm in LA, so it's a total sushi town.

Yum! I had the best shark fin in KL a few years ago. Too bad I forgot the name of the restaurant. I noticed that most of the restaurants we went to had a dish of dried chili flakes on the table as a condiment.

Sake. I like the peach calpis. Marble soda.

yummmm.... natto.

I like saba! There's this restaurant I frequent that torches the skin at the table before they serve it to you.

I like the milk candies from hokkaido.

I tried this recipe. It was tasty. Thanks!

Is this the one the prepare tableside and light on fire?

There is a restaurant that I frequent that serves udon vongole. It's udon noodles sauced like an Italian clam pasta. This dish is actually very tasty. I love the way the udon holds the sauce.

Last week, I read on the news that Japanese scientists discovered a new vitamin that was somehow affiliated with the nutrients in natto. Anyone else read/heard about this? I don't know if it is nattokinese or not...

I've had this eating Korean sashimi but never Japanese.

Seems very Mediterranean, freshly pounded herbs....

This is a really good dish. But I haven't found an acceptable version in N. America yet....

I like steamed clams with sake too. The broth is incredible...

Yeah I prefer mine fork mashed too...

What are the drinking rules?

Is this the bowl with the striated texture on the inside? If so, I've only used this for yamaimo.

With the asian medicine my doctor has told me that people can't all eat the same things. There are many kinds of ginseng. THe use for American ginseng is different than for wild ginseng or for Korean ginseng. Sort of like supplements. My doctor never recommends people going to the Chinese herbal shop and just going on a buying spree, because you take the wrong thing it could cause more harm...