Jump to content

Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

nebaneba

torakris

By torakris
August 22, 2004 in Japan: Cooking & Baking

Share

Recommended Posts

helenjp

helenjp

Posted November 30, 2005

- Share

Posted November 30, 2005

Try using a lot of something crunchy and/or with a lot of clean, sharp flavor...then gradually increase the amount of slimy stuff till you're used to it!

Helenjp

* Pickles foodblog

* New Year foodblog

Link to comment

Share on other sites

4 years later...

Hiroyuki

Hiroyuki

Posted January 26, 2010

- Share

Posted January 26, 2010

let's not forget about mekabu:
http://www3.ocn.ne.jp/~kairakus/mekabu.JPG
and nagaimo/yamaimo:
http://www.yamasyoku.net/yamakake.jpg
←
and this is what happens when you toss them together

I had mekabu for the first time today, as I mentioned here in my blog.

I still have some left, so I think I'll chop it and have it with katsuobushi and ponzu.

My blog

Link to comment

Share on other sites

Share

Go to topic listing

Recently Browsing 0 members
- No registered users viewing this page.

×

×

Create New...