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Kris, Everything is expensive in Japan! Anyway, that's too bad. The Korean markets where I am sell marinated squid for really cheap. There is usually a deli section on the side of the market that specializes in various kimchi and jeot.

I use these often to make soup. Because a chicken is too big.

There are some Korean restaurants that specialize in sashimi, raw fish dishes. The fish is very fresh. Sometimes they have live tanks with shrimp, lobster, and other fish.

Did she put a little butter into it? If you put butter in it, you don't need the ponzu at the end...

Spaghetti with uni is really good. So is ume and shiso spaghetti. Oh yes, natto spaghetti too....

Cilantro is definitely a must. Also, I grate a little cheese in it sometimes for a added richness and flavor.

My favorite is the one in Isetan in Shinjuku. I bought so many types of pickles there and brought it back to the U.S!

Kris, That's it! yummers!

If memory serves, there's a new chef. So it's time for a reevaluation. Last 2 times I've been to Patina, I was very disappointed.... Sigh... I missed the before-renovation, cramped Patina with the scrumptious food.

You were eating roe as a child?! I read that children and elderly people were supposed to avoid raw seafood and roe...Have you ever heard that? Heres something to that effect... Yeah.... my grandmother is Japanese so we ate a lot of that stuff growing up. And my dad had a fishing boat so I ate a lot of raw seafood. Uni, lobster, sashimi. Which goes to show, that you gotta start the little kiddies early if you want them to appreciate all types of food. I was pretty healthy too, no major illness, no high cholesterol considering all the shellfish I ate. I think I liked ikura as a kid because I was attracted to the bright pretty color and marble-like look to it. I like this dried fish roe too. I forgot what it's called and have only had it in asia. It comes in 2 rather large lobes (like an elongated heart) and it's mustard colored. You have to slice it and eat it with daikon and maybe garlic. The texture is mealy. Can anyone help me here with the name?

What's your favorite fish roe? I am a fan of ikura. It has been a childhood favorite.

Last time I went to Tokyo, I was just in awe of the food courts and supermarkets at these dept stores. A glutton's dream...

What if the leg is bone-in? How much longer would you have to cook it?

Hi! pls help me. I bought a bunch of leeks yesterday and need some ideas on how to cook them.

Make little slits into the meat and put some garlic cloves. Rub the whole thing with lemon zest, sea salt & evoo.....

Ginger cooked in sesame oil.... very fragrant and tasty. Add some chicken and rice wine to this.... and you get sesame oil chicken.

I tried various types of sansai in little restaurants on the way to Hakone for hot springs. That is definitely an experience I won't forget.

I like shrimp in them.

Suzanne, yeah you should ask someone to help you. I actually didn't know what I was buying. The package was green though, since normally the other natto packages are white or tan or pink.

I forgot mirugai.

Prego on Camden in Beverly Hills.

I like amaebi, uni, shiro maguro, yellowtail belly. Hirame nigiri, but the fish has to have some skin still left on it.... But my favorite is spanish mackeral sashimi.

Last week I bought some natto and it came with this green sauce in the packet. It was shisho sauce. Looked a little like fine pesto, as a matter of fact. But the shiso flavor was very nice, very strong counter to the natto.

This is definitely my favorite. I always crack an egg into it.

I use mirin a lot now, for marinades..... Chopsticks are definitely a must too. So much faster...