22111Re: [SCA-JML] Re:Re: Umeboshi.....eh?
- Feb 3, 2007Noble Cousin!
Greetings from Solveig!
> I will admit that I haven't tried the chicken sashimi recipe yet.I don't recommend chicken sashimi in North America unless you raise
the birds yourself. The problem with North American chickens these
days is that they generally have salmonella. This is a comparatively
recent problem. When I was in elementary school, raw eggs were still
considered safe. As for plums. We had two plum trees in our back yard
along with two apple trees and a bunch of berry vines.
> "Apricot" is still inaccurate, but it's aYou really have to put Japanese in front as Apricots are a different
species as well.
> I've never lived in an area without Japanese markets so I've not beenI ran across a detailed description of how to make katsuo bushi
> forced to that extreme yet. I have dried fish before, but I'm sure
> there's a trick to get it rock hard like the Japanese manage to do.
several years ago. Unfortunately, I don't recall where it is.
Regardless, it is a rather involved process. Shaving is the final
process. Before shaving, the fish looks a lot like a piece of
wood. I have even seen one of the things hanging under the eves of a
> My Canon Wordtank has both as a translation, as well as Shogakukan!This is probably a concession to early mislabeling.
> freeware JEDICT only has plum, the one I usually 'grab' when I'm on my
> computer. (Might need to update!) Shogakukan uses plum though to
> describe all of the derivatives like umeboshi, etc.
> I'm also sure that you could probably cause a national riot if youOn the other hand, there are several places in Japan which claim to
> a claim that only this one type of umeboshi is the real one. The other
> 99.9% would have to hammer you. It would be as bad as some of the
> wars ;)
be the true home of Momotarou. And, there can be fairly aggressive
regional advertising for miso.
Your Humble Servant
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