And the Japanese markets are full of them right now. Here is the first of a series in how to use them nicely: MMMMM----- Recipe via Meal-Master (tm) v8.06 ...
I used to live in Japan and used the Hondashi seasoning quite often. Now that I have moved to a small town in the US I can't find it. Does anyone know of where...
Hi Amy, Hon Dashi: Translates as "source of Dashi." This is The Aji No Moto Company's popular instant Dashi powder. (High in MSG). I Googled "Hondashi...
If you prefer, and I usually do since my husband gets migraines, there are also non-MSG varieties available depending on your marketing source. Anne Friends...
I was hoping someone on this board has some tips on how to make good New Year's (osechi) black beans, "KUROMAME." I have often tried in the past and failed in...
Hi Vivian, I would suggest you cook the beans first before adding the seasonings for better results. Beans cooked with salt or any kind of acid added at the...
... But most of bean cooking problems are that beans being to old. So no matter how much you cook it ( I'm talking 3=4 days)it will no soften just like North...
Thanks for all the tips on kuromame! I will give it a few practice runs! Each year my (Japanese) husband's family looks forward to my black beans, to see if...
I love croquettes - the usual potato kind too but my favorite are these cream crab ones. The best types melt in one's mouth and kind of gush out as you eat...
... That is really interesting. I have not encountered them in Japanese restaurants in Canada. I've always thought of them as a Dutch treat with a French name...
... And Happy New Year both to you and all the other listers here as well. Kotoshi mo yoroshiku onegaishimasu. (I just learned this now!) Last night we visited...
This is a severly delayed reply, but I hope still of interest. This year we kept our tradition of having Osechi ryori. I wasn't brave enough to make it this...
Hi Having just moved to Singapore from London I'm looking around for sources of Japanese cooking equipment and dishes. Takeshimaya has a limited range but that...
... I can't help you but I know wsomeone who might. Check out the blog at http://umami.typepad.com/ Cheers Jim in Yellowknife, Northwest Territories, Canada...
There's a Japanese supermarket Meidi-ya, located at Liang Court shopping centre. http://www.meidi-ya.com.sg/default.asp It has one of the most comprehensive...
Hello everyone! Pattie here...and new to the list. ^__^ My wife is very into Japanese culture and we go to our local Mitsuwa twice a month (to pick up her...
... It's basically a thinner version of okonomiyaki made with a more watery, thinner batter. Add anything you want to the batter. Chinese hoisin sauce tastes...
^__^ Thank you, Jim! I'll keep pluggin' away at it. P! thejapanesecookingclub@yahoogroups.com wrote: There is 1 message in this issue. Topics in this digest: ...
Not too long ago, at Mitsuwa, I saw (and played with) a small bottle of water shield. The bottle was reminiscent of a tiny Coca Cola bottle, complete with...
... I hadn't heard of it before but the Plants For A Future database had this to say: http://www.ibiblio.org Plants For A Future Brasenia schreberi Common...
... My book explains like this: "A little water plant growing in ponds and marshes that has long,threadlike stems thrown up from the root. In spring and early...
... We actually did, though thank you for letting me know. =) I always think it's better to tell someone something they might already know then assuming. ^__^ ...
Here is the gyudon recipe that I use and like: http://japanesefood.about.com/od/beef/r/gyudon.htm But I don't use dashi, I use beef broth. Is there a brand of...
Hello Tadashi! ^__^ Thank you for the information. That's so cool. =) ... There are 4 that I know of. The one closest to me, here in New Jersey, has a...
This is what I use when I don't have time (or the inclination) to make it from scratch. It also comes in individual packets but I like it better loose in the...
About dashi. Make a lot all at once, then freeze it in plastic bags or some tupperware and use as needed. It is in virtually all Japanese cuisine, especially...
