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With tomato based sauce I prefer cheese or one topping (mushroom or pepperoni - Hawaiian is the exception to my one topping preference) Without the sauce I like more of a variety: Proscuitto, peaches, goat cheese and basil. Caramelized onion, panchetta and gruyere. Roast chicken, bean sprouts, green onion and fontina w/ hoisin/sambal sauce. Apples with brie. Pears with caramelized onions and gorgonzola.

Kimchi on hamburgers and hotdogs. Pringles with cream cheese and pepperonchini or jalapeno stuffed olives.

At home usually twice a week, in a restaurant only once a month or so. Nothing too exciting or new, but the old standards I remember from childhood. Shioyaki style fish, misoshiru, curry rice, nikkujagga, yakisoba, somen, ramen, udon, onigiri, maki, oyakudon etc. I didn't spend enough time in the kitchen with my grandmother or mother, but my mom is moving into my area soon, so I hope to learn as much from her as possible. I often make gohan with non-Japanese meals. I have green tea and/or mugicha almost every day. I always have a supply of Japanese snacks, condiments, sembei, tsukemono and furikake. Unfortunately my husband has taken to experimenting with furikake on everything from popcorn to pizza and eggs.

My grandmother's homemade umeshu, drinkable yogurt, Calpis, C.C. lemon. . . and I will pick Pocari Sweat over gatorade any day! I also vending machine coffee and milk tea - hot in the winter and cold in the summer. My sister and I used to search out vending machines tht carried a rare grape juice drink that actually had the little tiny grapes in it.

When my husband first tried Mugicha, he was convinced that it was liquefied shredded wheat. I was pleasantly surprised over the weekend when I noticed that he poured himself a glass - knowing full well what it was. . . It seems to have finally grown on him.

I rarely take the time to prepare this myself, but I miss my grandmother’s breakfasts of misoshiru, gohan, a little bit of grilled fish and tsukemono. As for Japanese Western style items I miss Japanese yogurt and Pan (Japanese bread). I am not a fan of natto, but it is very popular in Okayama where my mother is from.

My family tops curry rice with chopped dill pickles (preferably Claussen). This no doubt started as an experiment back before we had a large number of Asian food stores in the D.C. area. Odd as it sounds, I still love it, and regularly offer dill pickles along with rakyo when I make curry.

I love the tea I've had at a Japanese restaurant in the D.C. area. I don't know much about ocha, but it has a flavor that reminds me of the little toasted things in Ochazuke. From the link you posted, I am guessing that the tea is Genmaicha, and the little toasted things are Genmai. Thanks - I've been wondering for years! It is quite different from the varieties my mother used.

Thanks for the link! At the promise of "Japanese made simple," I grabbed this at the check out line while grocery shopping. I read the Tokyo Food Hall article, but was uninspired by the recipes. I am surprised that Food & Wine has the articles and recipes from their current issue online!

Although I like mizu yokan, I am not a fan of mangu and other red bean products. My grandmother was a little disappointed in my Americanized tastes, but was happy to discover that I loved kibbi dango. I think this is a specialty of Okayama where she lived; I could never find them in Yokohama or Tokyo. . .

I'm new to egullet, and your Japanese food thread has made me extremely homesick! The fruit I get at Asian markets in the U.S. just doesn't compare. The "Asian Pears" are good, but not quite Nashi. Clementines are not as satisfying as a good mican, and I really miss the tiny grapes that you pop from the skins into your mouth. I think I have seen them in food magazines as Champaign grapes, but I have yet to see in a store. I haven't been to Japan in a few years and oddly enough, I think about the fruit in season when I occasionally check out air fares. This forum might actually make me stop waiting and finally buy a ticket!

WGG worked out well for me. I like that they are flexible, you can schedule delivery on an irregular basis - I travel too much to commit to a Community Supported Agriculture (CSA) program for the entire summer and WGG is available all year long! It is great to get an emailed list a few days before delivery, so you can plan the week’s meals and make substitutions. I don't have regular service anymore, but I resume delivery when I am feeling uninspired or don't have time to make it to the farmers market. The quality isn't quite as good, but it is convenient and keeps me eating a healthier diet.

If you like Neisha, try the original location in on rt 7 in Bailey's Crossroads. The newer Tysons location seems to have tamed down the menu a little. The original location has interesting daily specials, better menu selection and the food is great.