smallworld

Kristin, you put it really well. There are so many kinds of nimono that I love to cook but have never actually tried anywhere else. I still have hits and misses, and although sometimes it's just lack of skill, more often than not I just don't example to compare it to. For me as well, the 'goal' is to cook nimono that my husband loves. And he's SO picky too, so it's not easy. (Luckily, he is very gracious and will happily eat everything I cook, even if it isn't the 'right' flavour.) Helen, can you tell us a little bit more about your pumpkin? I usually end up with soft or broken simmered pumpkin.

This is a really interesting thread. The above link showed a few more good things about Japanese schools. First, all the kids walk to school. Apparently this is becoming less and less common back in North America. My last trip back to Canada was a shocker- driving by schools (elementary, junior high and high school) between 3 and 4 in the afternoon took forever, because the surrounding streets were full of parents waiting to pick up their kids. Why can't the kids walk? That's what I did (and I know I sound like an old fart), what my parents did, and what kids have done since way back when school was invented. And we hear so much about how parents these days are so busy (which is presumably why so many kids bring crap to school for lunch), but it seems like these parents had nothing better to do than chaufer their kids around. Another thing- near the bottom of the link, there is a picture of students brushing their teeth. No explanation, but I'm assuming that brushing is an official part of the school day. Great idea! I don't remember ever brushing at school, until I got to hight school (and even then I did it clandestinely in the girls' bathroom, and was actually teased about it!).

Soba is my favourite noodle and I could eat it everyday! It's what we usually eat when I'm too busy or tired or lazy to cook a proper meal- nothing could be easier, yet it's always satisfying. I agree with Hiroyuki that hegi soba is the best. But at home, I find country-style soba with higher percentages of soba is hard to cook without breaking, so I usually buy a type with a high percentage of wheat flour. And I usually ignore the directions on the package- the cooking times are always too long. I don't want my soba to turn into mush! I never eat it with wasabi (unless I'm at a fancy place with real wasabi), I think shichimi is best.

I think until recently, most parents and teachers in Japan forced left-handed children to use their right hands for writing, painting etc (including my husband's brother, apparently). Not sure if they were forced to become completely right handed though. What about eating- were lefties allowed to use their left hands for chopsticks? I've never noticed which hand my brother-in-law uses for eating...

No, I wasn't mad at all! I like omu-raisu too. But after reading about your Napolitan spaghetti I AM a bit mad- you've totally spoiled my appetite, just before lunch!

Hiroyuki, Since you valiantly defended ketchupy omu-raisu, I wonder what you think about Napolitan spaghetti?

Okaka! Nothing could be simpler (or cheaper): mix one small pack of furikake with a few drops of soy sauce and a dash of shichimi. Yum!

Three things you should absolutely try: sushi, wa-gyu (Japanese beef), kaiseki. First, sushi. Take Kristin's advice and head to Tsukiji on your first or second morning. After wandering around the market and being amazed at the incredible variety of seafood available, have a sushi breakfast at one of the many small sushi shops surrounding the market. I think they're all good, but two famous shops (each with a few branches in the area) are: Sushi zanmai (I've eaten here and it's good) http://www.kiyomura.net/omise.htm (Japanese) And Sushisen http://www.sakanaya-group.com/01sushisen/english/main.html (English, sort of) If you have a chance, try another sushi meal, this time at a kaiten-zushi restaurant. It will be a very different experience from Tsukiji, but it should be interesting. The quality of kaiten-zushi varies considerably between restaurants, so you should get a recommendation first. I've heard that Shibuya has some great kaiten-zushi but am not familiar with the area, maybe somebody here knows a good place? Next, wa-gyu. First choose how you want it- steak, shabu-shabu, sukiyaki, or yakiniku (Korean bbq). For the first three, I recommend Seryna in Roppongi (an entertainment district near Hiroo). Steak at the Mon Cher Ton Ton branch: http://www.seryna.co.jp/shop/moncher-e.html (English) Shabu-shabu at the main branch: http://www.seryna.co.jp/shop/honten-e.html (English) Or travel a bit north to Shinjuku (big shopping/entertainment district) for shabu-shabu 52 floors up and enjoy the great view: http://www.seryna.co.jp/shop/shinjyuku-e.html (English) For yakiniku, one of my all-time favourite places is Rokkasen in Shinjuku. It's more of a great restaurant featuring delicious beef than an authentically Korean restuarant. It offers very reasonable courses with Matsuzaka-gyu, one of the best (THE best?) kinds of wa-gyu. There are 5000, 6000, 8000 and 10,000 yen Matsuzaka-niku courses, each with a generous selection of appetizers, kimchi, and salad; three kinds of beef- depending on the course you'll get tounge, kalbi (spelling?), fillet or roast in various grades; lobster; a choice of rice or noodle dish- ishiyaki bibimba, crab okayu (congee), reimen (cold Korean noodles in broth), or kalbi-kuppa (a lovely soup with rice); and small dessert. Outstanding value! I've been several times and have tried all of the courses expept the most expensive one, and have just loved everything. Even with the cheapest course you'll get top-quality, juicy, sweet, melt-in-your-mouth beef, and the more expensive courses just get better. And the dishes and presentation are beautiful. There are also all-you-can-eat courses featuring generic kuro-gyu, the lower (still great) grade of wa-gyu. Never tried these but I wouldn't expect them to be as good as the Matsuzaka-niku courses. I know I sound like an ad, but I LOVE this place. http://www.rokkasen.co.jp/ (Japanese) Finally, kaiseki. I don't have any favourite places (I've tried it just a few times, always as someone else's treat) but if I had a big wad of cash to blow on a fancy night out I'd definately try Kozue at the Park Hyatt in Shinjuku (the fabulous hotel featured in "Lost in Translation". Heard many good things about it. http://tokyo.park.hyatt.com/tyoph/dining_04.html (English, but if I knew how to do it I'd link the hotel's far superior Japanese site http://www.parkhyatttokyo.com/ ) If time allows, other things to try are yakitori, kushi-age (deep-fried skewered delights), soba, monja-yaki, an izakaya (Japanese-style pub), ramen and unagi. And of course a visit to a depa-chika (department store basement). Good place to see the variety of Japanese (and otherwise) food available, and a great place to find your Frehch-style pastries. But I'm afraid that few depa-chika give away samples these days, at least not the big downtown ones. (Or maybe just not to me...)

usually it is the sieving process that removes the skins. Oh! I wonder what happens to all those little left-over skins...

Imported fruits are expensive, yes. But so are domestically grown fruits. Those $100 melons are all grown right here in Japan. Jason, I'm afraid someone has given you incorrect information. I'm pretty sure apples and peaches have been grown in Japan for ages, in fact I've never seen American-grown ones here. The only American fruits I recall seeing are blueberries, raspberries, and cherries (not that I buy them- they're ridiculously expensive!). There is a wonderful variety of apples here and they're all quite nice. Some have become popular overseas (and in a nice reversal of the above, that includes in America). I remember going apple picking as a kid (in Canada) and being amazed at all the different apples, and I distinctly remember some Japanese varieties, like Fuji. That said, I'd give anything for a tart, crisp, juicy Ontario apple! And one more thing- I've never seen a Japanese person eat an apple the 'American way'! Gotta be chilled, peeled, and sliced.

I'm lucky enough to live near a great and fairly authentic Mexican restaurant- the only place I've been to in Japan that uses real corn tortillas. The place is called 'Domingo' and, being out in the suburbs (on the edge of Nerima ward) is a total secret. Will give the address and phone number if anyone wants to venture out this way.

You tell'em! According to some cookbooks I've read, originally Japanese strawberries were small and bitter, but western (Ontario?) strawberry plants were imported and planted in Japan. Probably not Ontario! That just happens to be where I'm from, I don't think we're particularly famous for our strawberries. But that's interesting about western strawberries being brought to Japan. Actually, we do have wild strawberries where I'm from, and they are not nearly as nice as the farmed ones- tiny and sour. (But that never stopped me from hunting them down anyway...) I wonder where those big sweet berries were originally developed?

Yes! That's definately true. The owner of one of the schools where I teach is an excellent cook and makes the best wagashi, with very lightly sweetened anko. And ever since my students witnessed me enjoying one of her treats they've been convined I'm a big-time anko lover! So they often bring sweets full of anko as gifts or to share after lessons. I don't have the heart to tell them I hate their sickly sweet souviners, so I just bite the bullet and gulp them down. The worst is when someone comes back from a trip out west with a big box of Aka-fuku mochi...

Maybe. But lots of people just don't like ketchup, period. So they're not going to like ketchup rice covered in an omelette slathered in more ketchup. Me, I like ketchup and I like omurice. But I really prefer it with no ketchup on top (and definately no mayonnaise!). I like my omurice bare naked or with demiglace sauce. And the best omurice I've ever had was made with fried rice instead of ketchup rice.

Pretty much gone, thanks! I can't believe all that stuff is in a single product. Great translation, though. Eijiro on the Web is an excellent resource and I'm surprised it couldn't tranlate koshian. I suppose you could call it 'smooth adzuki paste'? So does koshian really contain beans with the skins removed? I thought it was just very finely sieved.

That's strange, I really think the strawberries here pale in comparison to the ones back home (southern Ontario). Sure they're sweet, or at least the super-expensive ones are, but they tend to lack actual strawberry flavour and tartness. (I feel the same way about many Japanese fruits that have counterparts back in Canada- the peaches, apples, strawberries etc all have their characteristic flavours bred out of them and are merely sweet.) Also, they aren't very juicy. I guess they are bred for firmness so they don't spoil easily during shipping. I would much rather have a handful of Ontario strawberries, just picked and still hot from the July sun, than a bowl of properly chilled perfectly-shaped Japanese strawberries.

I like anko, but not when it's used too liberally or is too sweet. I always thought I prefered tsubu-an but last year tried a sweet (can't remember what) that my student made with koshi-an. It was fantastic- not cloyingly sweet and a lovely velvety texture. But I guess this is only possible with really good home-made stuff because I've hated all the koshi-an I've tried since. And I love ice cream or kaki-gori with anko!

Nope! But really, Norio, the seasonal foods are what I love most about Japanese cusine. This is a great season to learn to appreciate shun-no-mono- the supermarkets are full of 'new' vegetables and all sorts of spring delights. Read this thread first, and then head out to your local supa and check it out for yourself.

http://www.japantimes.co.jp/cgi-bin/getart...l20040323zg.htm Not to be taken too seriously, of course. But I have to disagree on a few points. Especially with the porn actress who loves natto with Merlot. Uggh! I love natto, but I don't think a less wine-friendly food exists!

All good ideas, Prasantrin! Also, maple cookies, smoked salmon and Canadian Whiskey are popular souviners. And, this is not specifically Canadian, but blueberry-flavoured things are good too- especially home-made jam. Including recipes with maple syrup is a great idea but it seems it would be too ambitious for all except very enthusiastic cooks. Most people seem quite content to use maple syrup as a topping only, for pancakes or French toast. My suggestion of pouring a bit over vanilla ice cream went over well, and a few people went a bit further, flavouring tea or yogurt with it (can't imagine it was good with yogurt!). Nothing wrong with maple syrup on pancakes, and since you'll probably be giving away little tiny bottles of it that's likely what it will be used for. You might also want a to include a card with the ice wine (or try to find a pamphlet in Japanese) to explain what it is and how to drink it. This will hopefully prevent people from drinking it as mizu-wari (mixed with cold water), oyu-wari (with hot water), over ice or at room temperature- all stuff that my students, coworkers or friends have done!

Yeah Kristin, that was are really disappointing article. She does seem to have found some good places -I've been to Sushi-sen and it is good. Especially the seared toro she described. But then again EVERYONE has been there- with two or three branches around Tsukiji, it's probably the most famous sushi shop in the area. Also I'm pretty sure I've been to the ochazuke place, but she doesn't mention where it is so I'm not sure. How hard would it have been to provide addresses?

I'm wondering if anyone has actually used a manual grinder? They seem to be cheaper than electric burr grinders, less noisy (I find myself getting my coffee ground at the store these days, so as not to wake up my night working husband when I grind my morning coffee) and neater (they grind the coffee right into a tin or drawer). And they look pretty cool too. I like the old-fashioned wooden ones already pictured, and these: http://image.www.rakuten.co.jp/elblanco/img100510072.jpeg http://image.www.rakuten.co.jp/elblanco/img100510083.jpeg So would grinding my beans manually be too much hard work?

Haven't been to La Rochelle but I've been to their Grande Cafe (their casual version right beside the Shibuya location). Same amazing view as La Rochelle but I have no idea how the food compares. The Grande Cafe has a very reasonably priced buffet that we were really impressed with- mostly appetizer-type things, very well-made and beautifully presented. I will definately go back again (and may even save up for a visit to La Rochelle) and recommend it to anyone who wants to try an 'Iron Chef' restaurant without spending a fortune. I've been to two places that are supposedly run by guest chefs, but unfortunately I'm in Canada right now and have no way to verify whether they really did appear, or give any details: Some students brought me to an amazing French restaurant in Hiroo called 'Hiramatsu', where I had one of my best meals ever (and certainly my best French meal ever. not that I've had a lot of French food though). My students didn't seem very impressed, and which I think is because the food was very different from Japanese-style French food. I don't know if this means it's authentic French, but anyway it was good. The restaurant is named after the chef (or owner?) and I wish I could remember more. There is a tiny Italian place in suburban Tokyo called 'Il canale' also run by a guest chef. Pretty good, but nothing to go out of your way for.

Really? It's not regular miso, it's a chunky kind with barley and stuff added (I think this type is called 'kinzanji', and it's often used as a veggie dip or topping). Couldn't the addition of non-soybean ingredients be the reason for the quick expiry date? Otherwise I'm not very happy about the supermarket stocking a product so close to it's due date... Helen, freezing the miso is an excellent idea! It would have been a shame to let all that miso go to waste.

Actually, there really are a few restaurants that specialize in ochazuke. Kind of trendy now. The one I've been to was more of a rice specialty place and featured a special brand of rice grown in the restuarants own paddy. They had teishoku-like set menus with a few side dishes, and onigiri could be substituted for the ochazuke. It was fantastic! Rice dishes like ochazuke, onigiri and okayu (congee) have been really popular for the past few years, with restuarants and take-out shops that specialize them popping up here and there. But I have no idea how a restuarant could specialize in ochazuke AND use all the parts of a chicken! I'm pretty sure that those little packets are called 'ochazuke-no-moto'.