Yes those sale items on sushi, sashimi is always a good buy. depending on which supermarket, they could put their sushi on sale that was prepared earlier in...
Thank you! Those cheap markets aren`t near here... there is a Bazaar but I really didn`t like their sushi... As for pickles, I was thinking of making some,...
heavy stone?? u mean the traditional method using plastic bucket & weigh down by a huge heavy stone? heehee that would make a huge amount of pickles isnt it? ...
There was actually a small little weighted stone pickle maker in the department store... thanks for the tip about the hyakuen store! I have been there, but I...
that's how my mom used to make it.. with the heavy stone!! ... From: "Kelly" <kelisfun@...> To: <thejapanesecookingclub@yahoogroups.com> Sent: Wednesday,...
yeah my MIL is also doing that. :) To Flarecarrot, i'm not sure of that small stone thingie i think is juz a design mimicking the old method & both the screw...
I finally did it...I made a Japanese meal. I was putting off for a long, long time and finally got the heart to do it. It turned out great but, I must've been...
Hi I would like to know how do japanese like to cook their scallops?(still in shell). The ones i buy always come with a small butter side serving. R they meant...
Hi Flarecarrot I dun think u can get the pickle thing there in hyakuen shop rite? but what u can get r other useful kitchen tools like kitchen scissors(so good...
Hi Kelly, it's probably too late for your scallop dinner, but, here's how I often do it: Scallops with Miso, Ginger, and Ruby Grapefruit Miso and citrus is a...
Hi Kat Found the following for you.. The recipes are for chicken teriyaki rice bowls, I assume you can just replace the chicken with beef? Hope it helps Sammi ...
There is a small soy sauce company that is importing and distributing soy sauces by mail order from Ottawa Canada. The sauces are very good, and their...
Hello, i'm new to this group and would like to introduce myself: My name is Vanessa and i live in Berlin, Germany. I work as an IT business analyst for a...
1/8 cup soy sauce 1/3 cup mirin 1/8 cup brown sugar 1/8 teaspoon cornstarch, mixed with 1 tablespoon mirin 1. Mix first three ingredients well until...
Does anyone have a good recipe for omusubi? With my daughter on an anime kick, and watching Ash and Misty eat them :), I have become intrigued. I did a...
Just figured that since I found this club today out of partially being bored and curiosity (sp?!) I would introduce what I do know and what I would like to get...
At least weekly on the wok and daily with the cleaver. Day before yesterday I used both to whip up a garlic-parsley sauce for some fettuccine... Friž, Pat ......
Hi Isoconetic, This list is rather quiet, but every once in awhile it comes to life! I have a Japanese meat cleaver and I absolutely love it. It goes right ...
Mary U.
silkat@...
Jul 14, 2003 9:05 pm
1243
The wok and cleaver serve important purposes. The eating utensil of choice amongst orientals is the chopstick. The cleaver is pretty universal because you...
Hi, I'm sorry but this reply is a bit late. Yes, you can fill with almost anything but I would love to tell you my favorites. I like salmon, Tuna and Tarako...
Mary, praying for the cleaver to stay put is a good prayer to make! A lady I know had a Japanese cleaver on the counter, chopping onions on Christmas morning....
Hi Lyn, Is it really cool and damp in Tokyo? I'm leaving Friday for Nagoya! I can't wait. I'm staying with my Japanese friends for one month! That would...
Mary U.
silkat@...
Jul 15, 2003 9:59 pm
1247
PS, your smoker sounds neat! What kind of heat do you use? What do you mean by using tea for that? Thanks, Mary Mary Ubach Web Design...
Mary U.
silkat@...
Jul 15, 2003 10:41 pm
1248
What a coincidence, Mary, I am leaving Friday for Nagoya, too. But my stay is only for three days. I hope it is cool, I think it should be, I was warned to...
I have just joined your group. My name is Maggie. I am a German but loving cooking with a wok and Japanese food. I look forward to reading the recipes....
