tootallfortoques

Sometimes a brand name just grabs you.

A couple of questions: How far in advance can shiozuke be made? Should they only be made shortly before serving? Does anyone have any favorite recipes for tsukemono made with veggies commonly found in North America? Thanks!

They are banned, along with fugu, from import into Canada (I worked on the regulations years ago).

You'll have to hunt through the "Back Numbers" but Nipponia has a recipe per month, plus loads of articles on Japanese culture. Nipponia The portal that Nipponia resides on, Web Japan, also has lots of food links. You can find lots of them here.

Here's the corrected version of the link Kris was trying to provide http://web-japan.org/nipponia/nipponia8/bon.html (Niponia moved to a different server). I like making nanban-zuke with smelts. I also use leftover (often intentionally) chicken that has been marinated in sake and shoyu for yakitori. The marinating (typically overnight) makes the chicken super-tender.

Shirasu oroshi Gyuniku no tataki Sunomono

Thanks!

I picked up a few packages of instant ochazuke. While they do have all the ingredients listed in English and French the instructions are only in Japanese, without any helpful pictograms. The brand is Shirakiku and there are three packets weighing 5.3 grams each. Does anyone know approximately how much water you mix with the packet? Thanks.

I go to Kaedeya Mart (210 Slater) and Kowloon Market (720 Somerset West). There is a Korean place on Bank I have yet to check out, and I haven't gotten to Green's Food on Rideau yet. I'm a bit spoiled because on trips to Washington D.C. I get to go to Loblaws-sized Asian grocery stores.

If you're the gardening type try Evergreen Seeds.

Spoke (wrote) too soon. Asia Foods SSI Co.

I've done a fair bit of checking and most of the sites I've come across DON'T ship to Canada. Is there something specific you're looking for? I might be able to find it here in Ottawa or on my next trip to Little Tokyo in L.A.

Have you been to Ichibei? It's probably my favorite restaurant in Ottawa, but after your assertion that there are NO good restaurants in town I feel like a tasteless food monkey. Can we come eat at your joint?

Okay, maybe I'll get pilloried for this, but ... I always bring back a kilo of Fondor. Knorr also makes a line called "Salat-krönung". If you don't have fresh herbs on hand they are fantastic. On my last trip I went into a store to get some but forgot to grab a basket. I had to carry about 30 packages up to the checkout. Knorr also makes "Kräuterlinge zum Streuen" a varaiety of herb mixes. They must use some kind of wicked preservative, because the seasoning is not dry, so they're great for putting on steamed veggies. If you can sneak it past Agriculture, bring some tinned Mettwurst. Fatty and oh so yummy.

Thanks, all! I depart tomorrow with your suggestions in hand.