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Japanese Cuisine

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Raw Chicken @ Ippuku [27 Aug 2013|09:23am]

There will be times in life when something will question everything you thought you knew; Ippuku was just such a gastronomical experience.

Only recently had I taken a keen interest in the sub-culture in Japanese izakaya (or pubs), so it was a delight to not only discover that one existed in downtown Berkeley, but to also be able to partake nearly immediately after discovering it existed! And only recently had I discovered (thanks to the power of youtube) that eating raw chicken -- a taboo in my culture -- had become a trendy item there. A fact that shocked me as much as it piqued my "foodie" curiosity.

 photo Ipp1_zpsb2a9b671.png

food picsCollapse )

To see all the photos & read a full report, please visit my LJ journal: here
Friending by fellow foodie enthusiasts encouraged. ^_^
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"Food Buddha" Chef Rod Aglibot's new Asian restaurant SUNDA opening [23 Feb 2009|02:40pm]
I thought you might like to see this video produced for the soon-to-open New Asian restaurant Sunda. Click the image below or go directly to http://www.youtube.com/watch?v=wYTwh2HemjI.

Sunda, opening to the public on Monday, March 9 at 110 W. Illinois in River North, is at the vanguard of America’s New-Asian cuisine movement. Helmed by renowned Executive Chef Rodelio Aglibot, known as the “Food Buddha” to international media, Sunda showcases contemporary and progressive interpretations of traditional dishes from Japan, China, Vietnam, Cambodia, Indonesia, Thailand, the Philippines and the rest of the Southeast Asian Island region. The surprising, simple, flavorful dishes are served and shared while a full sushi bar will service an assortment of sushi, sashimi and nigiri options. Sunda’s beverage program revolves around a progressive list of premium sakes, an assembly of Asian beers, a well-rounded list of Champagnes, sparkling wines, white wines and red wines and an ever-changing seasonal cocktail list. The chic space, designed by award-winning restaurant and hotel designer Tony Chi, seats more than 200 guests and is a spectacular combination of innovative yet comforting design in which delicious authentic New Asian cuisine is served at accommodating prices, where each guest can choose the level of their dining experience from a myriad of menu options.

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Tsukemono (Japanese Pickle) recipes or cookbooks please? [04 Feb 2009|06:35pm]

[ mood | cheerful ]

Hello everyone,

Somewhere recently I ran across the word tsukemono, and read a little about how Japanese pickles are made by pressing veggies in just a little salt so that they pickle in their own juice pulled out by the salt. These Japanese pickled vegetables as a complete side dish all their own seems like a neat idea. Fascinated, I picked up a cute little [3 litre] Japanese pickle press on ebay.

All of it's instructions are in Japanese, but that's ok, it's easy to see how to use it. However, whatever nifty recipe suggestions it has in the booklet are lost for me. :(

Does anyone know of any recipes for putting veggies into a pickle press? Recipes are harder to find online than I thought they'd be. I found one for cabbage, carrots, and herb leaves together, but I'd like to find some simple suggestions for just carrots, just daikon, just cucumber, etc, and how much salt to use per X amount of these. (Carrots are what I have in the fridge now, and I'm dying to pickle them.. Daikon and other things I could pick up some time later.)

I saw a Tsukemono cookbook on Amazon.com while I was browsing for pickle press prices. Is anyone familiar with any cookbooks for this that they would recommend?

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A slightly timely question about reheatable food. [27 Jan 2009|10:24pm]

[ mood | busy ]

Does any one have a good recipe for a Pot luck that can be reheated?
I live on a campus, so I compete for kitchen space, and being the nerds the Language and Culture Community are we didn't realize we would be competing against everyone on Super Sunday for our New Lunar year Pot luck! So I need a recipe that tastes good reheated, I figured I would make it on Saturday and reheat it on Sunday.

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[31 Dec 2008|10:14pm]


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Pumpkin korokke recipes? [31 Oct 2002|01:53pm]

I've got a small edible pumpkin (not kabocha, sadly) and I bought panko breadcrumbs yesterday. I'd like to make some korokke, but I'd like to know some hopefully tried and tested recipes from you guys please.

Also: I don't have a deep-fryer. What else could I use to fry the korokke, and what's the best way to cook them healthily?

Thanks in advance!
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Vegan Food in Japan. [19 Sep 2008|11:52am]

Does anyone know if they practice vegetarianism and veganism in Japan?I am looking for any Japanese recipes that are geared towards vegetarians and vegans.If anyone can direct me to any books or websites featuring vegetarian and vegan Japanese food it would be greatly appreciated.
6 comments|post comment

Okonomiyaki? [28 Aug 2008|10:48pm]

[ mood | curious ]

I was wondering about the recipe for making okonomiyaki at home?


- do you need a special frying pan for it?

- what kind of flour do you use?

- Is it alright if the fish (like squid or salmon), if you use any, is cooked before being folded into the mixture?

- is substituting okonomiyaki sauce with barbecue sauce acceptable?

Thanks in advance, everyone.

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Japanese breakfast ideas [08 Aug 2008|08:06pm]


I'm new to this community and have recently started learning how to cook Japanese dishes.  I was wondering if anyone had any good Japanese breakfast recipes? 

The only one I know is a miso soup based dish with rice, vegetables, tofu and a boiled egg.

Anyone have any other good recipes for a lovely Japanese breakfast?
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[05 Aug 2008|09:27pm]

I've updated quite a bit! Help me clear things out (especially clothing and books!) I also have: jewelry, bento, accessories, designer bags (replica and not), desktop items, stationery, kawaii, japanese items, snacks/candy, wallets/pouches/coin purses, etc.

I accept paypal, concealed cash (only USD), and money orders. Also ship internationally.

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Umeshu! [12 Jun 2008|07:14pm]

Crossposted from my journal...Lots of pics make this long.
Hooch!Collapse )
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Yippie! [06 Jun 2008|07:47am]

[ mood | ecstatic ]

I'm so excited and just had to "share";>! I was out in the garden this morning and noticed that I had a Suyu Nishinki Cucumber and 2 Kamo Eggplants that were ready for picking! There were also a couple Thai Pink Turtle Egg Tomatoes as well....
Summer came early this yr!

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Pat's Basic Dipping Sauce(for Noodles) [01 Jun 2008|02:39pm]

[ mood | content ]

I'd like to share my quicky Dipping Sauce Recipe with you all, so that as long as you have basic ingerdients, you'll never be without some!

Basic Noodle Dipping Sauce(serves 2)

1Cup Hot Water(I use the Microwave)
1 heaping tsp Instant Dashi(depending on kind and brand you may have to add more. Remember, it's supposed to be strong!)
1 pinch Sugar
1tsp Sake
1tsp Mirin
1tsp Soyu

Just stir until dissolved and place in the fridge to cool. I generally make it about 10 minutes before I start the noodle water. Add a splash of Roasted Sesame oil in each dipping dish. If just for one, divide in half and freeze one for later...
The nice thing is that changing the brand and flavour of the Dashi, Mirin,Sake and Soyu(Tamari, flavored Soyus like Mushroom, even Ponzu and Fish Sauce) even the SUgar(I like what Raw Sugar does)can markedly change the sauce. Togarishi, CHilis and Katsuobushi as well. And let's face it. Any Japanophile that doesn't have the basic materials should be ashamed;>!

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Minneapolis Bento Boxes? [30 May 2008|06:33pm]

Anyone that lives in the Twin Cities know where I can get a cheap bento box? It's getting warmer up here and I want to go on some picnics! ;) I've been looking in some international markets, but haven't really found anything.

As far as the food in the Bentos go, I hear Obento-Ya in Minneapolis is really yummy, but I haven't made a trip yet. >.
3 comments|post comment

Shrimp with the shells on.. [18 May 2008|03:10pm]

There's a large Asian grocery store near me, awesome store. They have a deli, and one of the dishes are shrimp, with the heads, tails and legs all in tact. They seem to be fried without a batter, to the point of being fairly crisp, then served in a sweet and sour sauce. I was eating some today, getting my fingers and hands fairly messy from trying to peel them. Eventually I just tore the head and tail off one, and ate it with the shell still on. It wasn't bad at all, as the shell was crisp.
Are you supposed to eat these things without pealing them? Are you supposed to even eat the heads? The way it's served covered in the sauce, it makes me think so, but I'm not sure.
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Instant Dashi... [08 May 2008|02:26pm]

[ mood | contemplative ]

A lot of folks put the instant Dashi products down. I agree that homemade is best but esp when it's for yourself, they're a "Good Thing". DIfferent companies, different formulas,different companies(Korea makes a lot of Dashis) different tastes.
This is esp nice when it comes to making dipping sauce for noodles. Changing the Dasi changes the taste markedly. As does using a flavoured soyu or sometimes even a fish sauce.
A well-stocked cupboard has many things;>
Pat(who's using a Korean clam dashi and Mushroom Soyu in his dipping sauce tonight...)

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Wasabi in Tsukemono? [05 May 2008|03:03pm]

[ mood | curious ]

Has anyone had or made a Tsukemono made with Wasabi? I Know a number of them use red chilies but no recipe I've seen or packaged pickle at a shop has had it as an ingredient. I'll probably try making a basic batch and add some of the paste or powder since you're certainly not going to find the fresh root here in "The Dangly Bits Below the Bible Belt;>!

2 comments|post comment

Favorite Cookbook? [22 Apr 2008|05:37am]

[ mood | contemplative ]

What is your favorite Japanese cookbook? I've a number of them but the one I open most is Hiroko Shimbo's 'The Japanese Kitchen'. Beautiful with easy instructions for delicious food. My 2nd would be Kay Shimizu's 'Tsukemono'.I've always been a Pickle fan(well, except traditional Kimchee. Rotting Oysters make me queasy...)and have tried most with the exception of the Rice-bran Pickles, since finding Nuka in the Florida Panhandle is a bit difficult;>! One for memory's sake is one of my grandmothers called 'Japanese Cuisine' by a John Keyes, an AMerican that did tours during the Occupation. Some are a bit odd to us since he attempted to write the recipes for what ingredients that were generally available to Middle Americans in the 50's and 60's....

9 comments|post comment

Whast exactly is dashi? [11 Apr 2008|12:19pm]

[ mood | confused ]

My Japanese cookbook mentions how to make dashi, and how important it is to Japanese cuisine. The recipe to make it sounds easy enough, but I really want to find some cook instant dashi for those need-to-make-quick meals.

At my local asian food store they had sale on hon-dashi (just powdered fish stock) and kelp powder, but I don't know if combining those two things together would actually make it dashi.

Ok ok, my point is- what the hell is dashi??? Is it just soup stock? It's such a basic ingredient, but I'm falling sort of information about it considering that I can't read Japanese. >.

9 comments|post comment

Cook With Mama! [11 Apr 2008|09:38am]

Hi all! I don't know whether this is allowed, but I thought some of you might be interested. I've just started a new blog for all of you cooking enthusiasts who also play the Cooking Mama games.

It's called "Cook With Mama!" and can be found here: http://cookwithmama.wordpress.com/

The aim is to try and collect recipes that are in the games so that you can cook them yourself at home (or persuade your parentals to do it for you)!

I'd also like to put up recipes from other games whether they be from cooking games or just something a random character is eating that sounds yummy! And of course I'd like to leave that open to anime as well!

If any of you are interested in this idea, please check it out, and maybe start submitting stuff, or recommending it to friends who like these games or sites that you think would like to be affiliates...

pp_zip.gif Let me put it this way... any suggestions or help would be great! Thanks!
2 comments|post comment

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