Japanese Food & Drink Lovers's topics - tribe.net

Sushi in Portland, OR

zilla_sake_house — Sat, 12 Jul 2008 16:58:22 GMT

In keeping a symbiotic relationship with our fine saké, every piece of sushi is handmade to order and uses only the freshest and highest quality ingredients sourced from a variety of suppliers.

Join your friends at Zilla for Monday movies, Tuesday open mic, Live music, Last Thursday, Saké events and more!

Sushi bar open from 5-10pm
Daily happy hour from 4-7pm
Join us for daily specialties and saké pairings!

http://zillasake.com/menu

posted in Japanese Food & Drink Lovers - 0 replies

Japanese Curry w/o MSG, Does it Exist?

starchilde — Wed, 25 Jan 2006 01:34:26 GMT

Hey folks,

This is one of my ultimate comfort foods. I love making Japanese curry, but I haven't been able to find any brands (Golden Curry, S & B, Vermont) without MSG. Any brands out there folks can recommend. I live in the Bay Area, so if I can't find it here, I won't find it anywhere.

Thanks!!!

posted in Japanese Food & Drink Lovers - 6 replies

sake-in-a-cup-in-a-box

mofo — Fri, 11 Jan 2008 20:46:53 GMT

On a few occasions, I have been served sake from a small cup overflowing into a wooden box. My question is - how am I supposed to drink this? Do I dump the sake from the cup into the box and drink it all from the box? Do I drink it from the cup, then the box? Or the other way around? I'm sure there must be a "correct" way to do it, but I'm clueless... does anybody out there know what I'm talking about?

posted in Japanese Food & Drink Lovers - 6 replies

Love, love, love wonderful Mochi

Istar — Thu, 13 Dec 2007 21:12:39 GMT

I love this desert. And I need his recipe, somebody can help me?? Is It very dificult to do??

posted in Japanese Food & Drink Lovers - 3 replies

Buying a Taiyaki pan in the SF East Bay?

Rebren — Thu, 13 Dec 2007 20:53:29 GMT

My son's girlfriend Kei asked for a Taiyaki pan for Christmas. I'm trying to avoid going to Japan Town in SF and was wondering if anyone knew where I could get on in the East Bay? I saw this one on Amazon: http://www.amazon.com/dp/B00065YBEU?smid=A3S21M36A693V4&tag=yahoo-kitchen-mp-20&linkCode=asn but would rather support a local store.

Thanks!

posted in Japanese Food & Drink Lovers - 1 reply

ikura

db — Thu, 15 Nov 2007 09:55:28 GMT

Any other ideas with ikura?

We tried boiling some until hard and then mixing in the blender with some mayonaise, mirin and lemon.
Like egg salad but with salmon eggs. This was great on a cracker with an olive!! and i can't wait to try it with some smoked salmon.

Another idea was pizza.
No sauce, just a lot of spinach, a bit of salt & pepper, cheeses and a generous topping of raw ikura after the pizza is cooked.
Fabulous!!!!!

posted in Japanese Food & Drink Lovers - 3 replies

So what is your favorite Nigiri Sushi?

Upavas — Sat, 10 Mar 2007 21:54:06 GMT

Mine are Engawa, Awabi (the softer inner part) and Uni!

posted in Japanese Food & Drink Lovers - 14 replies

DONBURI

db — Thu, 15 Nov 2007 09:45:37 GMT

What would you like over a big bowl of this years fresh harvested rice(shinmai)?

there are many varieties of donburi:
katsudon, oyakudon, kitsunedon, tempuradon, yamaimodonburi....., tofudon,,,,,,,, unidon

You may guess that I have had a few ikura donburi's recently!

posted in Japanese Food & Drink Lovers - 1 reply

hi

langurmonkey — Fri, 29 Jun 2007 01:11:32 GMT

I'm kind of new to the area and am in LOVE with Japanese food....is it cool that i join?

posted in Japanese Food & Drink Lovers - 5 replies

gyoza

Bucko — Thu, 25 Oct 2007 16:14:21 GMT

One thing I miss most of Japan is late night (anytime) gyoza and ramen and cha han

posted in Japanese Food & Drink Lovers - 3 replies

THE SCOOP ON SUSHI IN JAPAN

db — Tue, 11 Sep 2007 00:22:29 GMT

http://jp.youtube.com/watch?v=LuNu2a4FGTI

from the silly tv
but
funny!

posted in Japanese Food & Drink Lovers - 2 replies

Hi!!! Hola!!! I am new in this tribe..

Istar — Mon, 27 Aug 2007 09:56:52 GMT

I am from Spain and I want to know people to change coocking recipes. You send me recipes from japonese food and I send you it from spanish food.
My english is very bad but I would try to do an effort..
Too I want to change photos of our cities.

posted in Japanese Food & Drink Lovers - 3 replies

nagashi somen

db — Wed, 15 Aug 2007 11:22:16 GMT

It's been blazin' HOT and sticky/sweaty here in Japan this Summer.

With the Summertime comes another joy in eating. This is 'nagashi somen'(flowing somen noodles).
Have any of you ever tried it? It is a lot of fun, without the extra sweaty BBQ, in the Summer.

They are thin noodles made from flour and instead of being served on a plate you catch them with your chopsticks as they flow down a chute of running water(traditionally a long split pice of bamboo). Many people can sit along and as someone feeds the noodles into the water you pick them up before they go by and then dip them into your cool 'tsuyu' sauce, made of soy, dashi(fish stock), and mirin with some added toppings of choice like, minced ginger, green onions, myoga(?), &or shiso(?)...

I went today to my neighborhood soba restaurant that serves them, during the Summer, outside on the veranda, riverside, in a long stainless steel gutter. It is always so much fun and I hope you can all experience it!!

It tasted real good after a cold draft beer!!!!!!!

posted in Japanese Food & Drink Lovers - 5 replies

fill me in

db — Fri, 20 Jul 2007 02:47:57 GMT

The sushi places I occasionally go to are really good but always have a very traditional selection.

I would love to hear more about these new creations being served that I am missing out on like the 'negitoro shisoage' that Mo posted. I have never heard of this before.

Actually they probably don't even have to be that new to be news to me!

posted in Japanese Food & Drink Lovers - 6 replies

tampico paste

nicole — Mon, 06 Aug 2007 00:33:35 GMT

Does anyone have a recipe for tampico paste for sushi? I've looked online but can't' seem to find anything.

posted in Japanese Food & Drink Lovers - 1 reply

negitoro shisoage

mofo — Thu, 19 Jul 2007 00:01:35 GMT

Just had this at a japanese restaurant in Honolulu. It's just what it sounds like - tuna belly chopped and mixed with green onion, wrapped in a shiso leaf and fried tempura style. The end result is a little like a delicate fish samosa, an impression reinforced by the curry-flavored dipping salt it came with. Oishii!

posted in Japanese Food & Drink Lovers - 2 replies

Bheni Koji - red fermented rice

*Sarah* — Fri, 06 Jul 2007 04:48:40 GMT

I just heard about this fermented product. Any experience with it? Where does one buy it? How does one make it? What could you eat it with?

posted in Japanese Food & Drink Lovers - 1 reply

umeboshi

db — Fri, 25 May 2007 08:03:12 GMT

Are Japanese plum trees or the plums available in the states? Anywhere else?

It is coming close to the time to make umeboshi!!!!!

Some kinds of plums are good eaten fresh but the Oriental plum is green and much too sour. It is the kind that is much too sour to eat. It is very acidic. You want to pick them before they start to turn yellow and loose their acidity. Here in Japan they are picked at the beginning of the rainy season, or early June.

You need a big, clean bucket with a loose lid and a large, heavy stone.
Pick and gather together the unblemished plums and remove the calyx's. Soak them in a bucket of water overnight. Take them out of the water and, what I do, is get a little cup of awamori or shochu and dip each plum into the alcohol, as a disinfectant, and return them to the bucket. Add lots of salt and mix them all about. Last year, with about 60-80 plums, I used a large handful of salt(I have big hands). If you don't use enough salt you risk mold and too much is just really, really salty but I guess you are better off with more than not. I have heard about 10% is common.

Put the heavy stone on the them and cover. Store in a dark, cool place! A flat pressing lid, a clean round board, or something, with holes in it and about the diameter of the inside of your bucket is good to put the heavy stone on and evenly distributes the weight.
It takes about 6-8 weeks but after about 3-4 weeks I gather a whole bunch of red shiso(perilla) and mix salt in with the leaves in a large, open bowl, squeezing and mixing, squeezing and mixing in the salt and then adding these leaves amongst the plums. Replace the heavy stone and wait until the end of July or beginning of August when the weather is forcast for no rain. Take out the plums and dry for 3 days or so depending on the kind of weather. Put them in jars and age for at least a half year but it can be hard to wait!!!! The best are aged for years and people can often accumulate umeboshi over each year so as to keep batches stored for 5-10-15 years or more!

After the final 3 day drying I like to put mine back into the brine, for a dip, before storing them in jars. I like my umeboshi to be a bit on the wet side rather than dryish. The left over brine, umeboshi vinegar, should be kept for using in salad dressings or is an excellant remedy for soar throats by gargling the salty, potent stuff.

posted in Japanese Food & Drink Lovers - 9 replies

Sea weed salad?

Alicia — Thu, 17 May 2007 17:50:04 GMT

There is a little Japanese sushi place I love to go to here in town. They serve a sea weed salad that is just wonderful. It tastes almost like it has a kind of vinaigrette type dressing. Does anyone know what I'm talking about or a recipe for it?

posted in Japanese Food & Drink Lovers - 3 replies

food & drink lovers...

db — Mon, 14 May 2007 00:37:10 GMT

An important ingredient to the pleasure of most all Japanese food & drink is the use of pottery and the peoples playful approach towards enjoying it's presentation.

I just finished selling my work at a festival of over 500 potters and clay artists, in Mashiko, where more than 50,000 people came to buy something they admire for the enjoyment in their daily lives.

Japan is much known for it's technical, robotical assembly lines and plastic packaging but within all of this most all common people still cherish the use of something handmade and I believe that this is so important, within the mass produced, machine made environments, to contain feelings from the heart within something handmade as a message to our inner well being.

posted in Japanese Food & Drink Lovers - 1 reply

in San Francisco?

Daigan — Wed, 18 Apr 2007 04:08:55 GMT

Anyone here been to Genki Ramen? I am specifically interested in finding out if the okanomiyaki is any good. I like Izumiya, it's not the best, but it's basically all we have in SF.

Anyone tried it?

posted in Japanese Food & Drink Lovers - 0 replies

sekihan

db — Sun, 08 Apr 2007 04:33:31 GMT

Hello everybody!

On special occasions, festive times & celebrations, it is tradition to have sekihan in Japan.
Sekihan is rice steamed with azuki beans and topped with a bit of salt and black sesame(shio-goma).

Yesterday, was a day honored for the suijin sama(water goddess)水神様、in my neighborhood. I live along a river, hidden back in the forested hills of Tochigi-ken. The river comes from Nasu Mountain, flows into the Pacific at Mito City, and is considered to be one of the most beautiful, undamned rivers in Japan.

For the festivities we gathered in the morning on a high precipice overlooking the river at the small shrine. We prayed briefly and then sat under the flowering tsubake tree amongst the wild mountain cherry blossoms and ate sekihan!!
It was a beautiful day and we all partied all day on into the night.

posted in Japanese Food & Drink Lovers - 0 replies

well...?

db — Tue, 06 Mar 2007 23:47:15 GMT

Since this lonely tribe has had no moderator for so long I thought I may as well step up and give it a go.
What do you all think?

I am going on 17 years of living in Japan.
I love food!
-and I make a living as a ceramic artist(mostly pottery) which is mostly all about the presentation & enjoyment of food.

but,
I don't know everything!

yorOshiku
db

posted in Japanese Food & Drink Lovers - 2 replies

Seeking recipe gyoza dipping sauce

Juju — Tue, 31 Jan 2006 22:34:38 GMT

I got some frozen gyoza and would love it if I could recreate the delicious sauce they serve them with in Japan. Can anyone help me out?

posted in Japanese Food & Drink Lovers - 14 replies

Basashi

Upavas — Thu, 19 Oct 2006 09:29:58 GMT

Hi, any notes on how to cut and prepare Basashi (raw horse meat from the neck of a horse) ?

posted in Japanese Food & Drink Lovers - 17 replies

Can't find

PhilKoz — Mon, 01 Jan 2007 05:05:45 GMT

Does anyone know where I can find a recipe for Seasoned Squid with mountain veggies?
Chuka Ika-Sansai

Thanks
Phil

posted in Japanese Food & Drink Lovers - 2 replies

? id'ing what it is

dreamindrgn — Tue, 16 Jan 2007 03:51:10 GMT

Hi. I know this might be a dumb question, but here goes. I have gone recently to a japanese/korean rest. am not sure which this was. when our appetizers came, they brought this plate of lettuce like leaves, kim chi, pickled radish? and something that was like a sweet potato salad. I never got the chance to ask, but would really like to know what the potato salad stuff was. loved all of the dish, but would love to recreate or at least know what it was. sorry i cannot be more specific, but we dont get to go there very often,so i couldnt ask. thanks for any help.

posted in Japanese Food & Drink Lovers - 5 replies

salmon

db — Tue, 19 Dec 2006 06:04:16 GMT

I am sure this is not much of an unkown topic but I thought I would share with you the fact that we had a huge
salmon run this year.

I live in the mountains along the beautiful Nakagawa(Naka river), in Japan. This is the Southern most river in Japan that the salmon climb(about a 100+ miles North of Tokyo.

Of course the most delicious are the females eggs--"ikura". The eggs are washed from their sack with hot tap water. Usually salt and soy and a bit of mirin are mixed in with them to sit for a week in the fridge but they are premium-delicious fresh with some soy and sake and wasabi over a bowl of the fresh harvested rice for a luxurious-"ikura donburi."
The meat from the female is in bad shape and discarded.

The male are kept for their meat. They are cut up and used in a miso stew or covered with a miso paste to keep longer.
The liver is good fried up with tamari & ginger and the sperm is eaten raw, like sashimi, with wasabi.

Many of them are gutted and coated with salt to be hung and dried and eaten during the witner as jerky.
After a month or two of drying, the best is to put them in a smoker for a day.
FABULOUS!
This smoked salmon is delicious as is or used into many creative modern ways of cooking.

No doubt little else has changed for thousands of years.

posted in Japanese Food & Drink Lovers - 2 replies

nihon whiskey lounge

umetaro — Mon, 17 Oct 2005 08:26:29 GMT

from gayot: http://www.gayot.com/restaurants/sanfrancisconews.html

"The group behind Tsunami and Café Abir, the Dajani Group, opened its latest venture, Nihon Whisky Lounge on September 26 in the Mission. It’s right next-door to Chez Spencer, and is located on the former site of a leather factory that was then converted into a dot-com loft, and includes a lounge, a mezzanine level and a private dining room. This sleek lounge is one of the few destinations in the city that offers a contemporary version of Japanese izakaya cuisine, an informal type of pub food that is meant to be enjoyed over drinks with friends. Chef Adachi Hiroyuki is the executive chef, known for his creative and artistic approach to Japanese cuisine while at Tsunami. The menu includes both traditional and contemporary offerings of sashimi, dishes from the robata grill and an array of small dishes. The selection of single-malt scotches (there are 90) is one of the largest in the city, with many that are exclusive to the restaurant. Nihon, 1779 Folsom St. at 14th Street, San Francisco, 415-552-4400."

their website here: http://www.nihon-sf.com/

posted in Japanese Food & Drink Lovers - 2 replies

Get That Paprika Out of My Maki!

yinyangdi — Thu, 09 Nov 2006 05:57:40 GMT

i LUV this! ;-)

Get That Paprika Out of My Maki
http://www.chow.com/grinder

The International Herald-Tribune’s Asia-Pacific edition reports that Japanese officials plan to crack down on restaurants abroad that besmirch the Japanese name by selling “inauthentic” fare. A panel of food experts was appointed last week and charged with creating a certification system for sushi sellers and tempura emporia overseas, though it’s unclear at this point when—not to mention how—the government will start enforcing the new rules.

http://www.iht.com/articles/ap/2006/11/03/asia/AS_ODD_Japan_Restaurant_Authenticity.php
or
http://tinyurl.com/sgv5x

Lauren of the food blog In a Fancy Glass, who lives in Tokyo, calls the move “an act of true hypocrisy.” Why?

Because Japan is FULL of fake or Japanified Italian, French and American restaurants as well as any other cuisine you can name. Food “Adjusted” for Japanese taste.

Perhaps the Japanese government looks at these fake-o places as evidence of the decline of food culture, too: Last year it enacted the Basic Law on Shokuiku, which aims to spread “food education” (shokuiku) to the masses by calling on farmers, food purveyors, schools, workplaces, and parents to “induce people to develop greater appreciation for and understanding of their diets.” The law was enacted in response to food and health issues, including:

[A] lack of proper concern for food; an increase in irregular and nutritionally unbalanced meals; a rise in obesity and lifestyle-related diseases; an excessive desire for being slim especially among young females; outbreak of a series of incidents related to food safety; over-dependency on food from abroad; and, loss of traditional food culture in a globalization movement. Some might criticize that eating is such a personal thing that government shouldn’t regulate by a law. However, Japanese situation over food has already reached to a crisis point, and that a law had to be enacted in order to address these issues.

What do you think—is the new certification idea an important move to preserve the reputation of sushi, or just a way for the government to give a leg up to Japanese companies pimping soy sauce and nori? How important is it to let traditional cuisine evolve?

***

posted in Japanese Food & Drink Lovers - 0 replies

Taiko in Irvine?

dariajun — Sat, 04 Nov 2006 08:17:26 GMT

Has anyone been there? Apparently they have lines down the block before they open.

Taiko
14775 Jeffrey Rd # K
Irvine, CA
949 559 7190

http://orangecounty.citysearch.com/profile/577836/irvine_ca/taiko.html

posted in Japanese Food & Drink Lovers - 2 replies

beer or sake recommends

pengrin — Thu, 18 Aug 2005 05:53:55 GMT

So I know traditional peeps enjoy sake w/ their sushi but lately I've been feeling the need for beer. I really like the cold unfiltered sake.

What are your favorites?

posted in Japanese Food & Drink Lovers - 25 replies

Japanese have any

shiyoushaNamae — Sat, 22 Oct 2005 21:09:10 GMT

Do the Japanese have any good recipes using pumpkin?

I have 3 of them and I would like to try something new.

Thanks

posted in Japanese Food & Drink Lovers - 7 replies

araru daijiten

philipg — Fri, 20 Oct 2006 15:13:32 GMT

i will be appearing on the tv show on Sunday this weekend! They are doing a special on amazake and looked for
chefs in the US who make homeade amazake and unique things with it.
Me and my lemon amazake tart with a walnut-date-vanilla bean crust will be appearing :)
it airs on Fuji TV at 9 pm this sunday evening

phil

posted in Japanese Food & Drink Lovers - 1 reply

matsutake: “Red Hots and gym socks”

yinyangdi — Thu, 13 Oct 2005 05:16:03 GMT

Yum!

Picked up LAT today. Two articles made me hungry from reading. Here’s one of them:

10/12/05
LAT: Food
A mushroom not to be missed
The rare matsutake is even harder to come by this season. Grab some while you can.

By Russ Parsons, Times Staff Writer

MATSUTAKE mushrooms are to Japanese connoisseurs what white truffles are to Italians, but with one important difference — you can buy them at grocery stores in Southern California.

“… one notable fungiphile describes it, "Red Hots and gym socks" — in a good way, of course).”

http://www.latimes.com/features/food/la-fo-matsutake12oct12,1,7425352.story?coll=la-headlines-food

http://tinyurl.com/dec7g

Too late to go find matsutake tonight.
Soon, though, very soon.
LUV it (though I must say not remotely red hotsy or gym socky)
D

posted in Japanese Food & Drink Lovers - 8 replies

09/03/06 Sake Tasting at Silverlake Wine (LA)

yinyangdi — Thu, 31 Aug 2006 19:31:22 GMT

fwd info from Silverlake Wine 08/31/06 emailed newsletter re sake tasting this Sunday, September 3 at 3PM. Alas, going out of town and unable to make it. Maybe one of you will be lucky enough to attend …

“Ah, yes. Glorious holiday three day weekend. And to celebrate we will be tasting Sake with special guest chef Melody Bishop.

Reservations Required

$20 per person- includes five wines with hors d'oeuvres
silverlake wine
(323) 662-9024
2395 Glendale Blvd
LA, CA 90039 “
info@silverlakewine.com
http://www.silverlakewine.com

posted in Japanese Food & Drink Lovers - 0 replies

LA Ramen

gary — Mon, 14 Nov 2005 21:29:19 GMT

Due to being pressed for time, and because driving around LA generally sucks, I downsized my lunch plans from sushi to ramen.

Surfing around, I found this place:

Daikokuya
http://www.daikoku-ten.com/
http://www.japaneserestaurantinfo.com/daikokuya/

The broth and noodles were very good, and it didn't leave me dehydrated like, uh, some other places, which I believe indicates that no MSG was used in the broth.

The other thing I really liked about it is that they only serve one kind of ramen. (I'm a big fan of places that do one thing really really well).

The place is located in Little Tokyo on the same street with two other ramen places that don't appear to be as popular.

posted in Japanese Food & Drink Lovers - 4 replies

where's the curry udon?

dariajun — Sat, 24 Jun 2006 07:09:06 GMT

I've been craving curry udon, nothing but curry udon. Where's the best curry udon in bay area?

posted in Japanese Food & Drink Lovers - 0 replies

amazake

philipg — Sun, 28 May 2006 03:49:34 GMT

i have been making my own amazake lately and recently started experimenting with making vegan ice creams using amazake. Are frozen amazake deserts happening in Japan? I never came across any while spending time there. But it is working and i am wondering what the precedents for my experiments are. :)

phil

posted in Japanese Food & Drink Lovers - 1 reply

Kitchen Kura

pengrin — Fri, 26 May 2006 23:06:03 GMT

Kitchen Kura
District: Inner Sunset
1525 Irivng Street
between 16th and 17th Ave
San Francisco, CA 94122

Any thoughts?

posted in Japanese Food & Drink Lovers - 1 reply

Seeking the best ramen in the Bay Area

Thu, 28 Jul 2005 16:17:37 GMT

Jay mentioned Gen ramen last night.

I've had the miso chashu at Oyaji, Hotei and Tampopo and was not exactly blown away. I remember some gal on Chowhound who had a list of places, most of which were in the south bay.

posted in Japanese Food & Drink Lovers - 22 replies

LA Ramen – hallucinogenic miso-scented dreams

yinyangdi — Mon, 13 Mar 2006 20:41:41 GMT

Ramen Holiday
Written by JONATHAN GOLD
LA Weekly, March 10-16, 2006
Volume 28, No. 16

Reasonable minds can differ on the relative merits of one hamburger stand or another. Some guys become surreally attached to their favorite sushi bar, but it is often possible to have a rational discussion with them on the succulence of Sasabune’s crab hand roll versus the austerity of the roll at Nozawa, or the artistry of the best chef at Shibucho as opposed to that of your guy at the Malibu Nobu. But ramen fanatics, like barbecue nuts, tend to be freakishly devoted to the restaurants of their dreams: to the late-night place in Tokyo, to the shop in a South Bay supermarket whose noodles are served at a temperature sufficient to char your lips into ash, to the counter, discovered once on a trip to Sapporo and never found again, that exists in the imagination like a hallucination built out of miso-scented steam. …

http://www.laweekly.com/counter-intelligence/12825/ramen-holiday/

ShinSenGumi Hakata Ramen Restaurant, 2051 W. Redondo Beach Blvd., Gardena, (310) 329-1335, shinsengumiusa.com. Open Mon.-Fri., 11:30 a.m. to 2 p.m. and 6 p.m. to 11:30 p.m.; Sat.-Sun., 11:30 a.m. to 11:30 p.m. MasterCard and Visa accepted. Beer, wine and sake. Lot parking. Lunch or dinner for two, $15-$25. Recommended dishes: gyoza, hakata ramen. Also at 8450 E. Valley Blvd. #103, Rosemead, (626) 572-8646.

----------

Has anyone tried ShinSenGumi Hakata Ramen Restaurant?

Di

posted in Japanese Food & Drink Lovers - 0 replies

02/23/06 LA Wine & Sake tasting at Silverlake Wines

yinyangdi — Thu, 23 Feb 2006 21:11:03 GMT

For those of you who might be interested in a sake tasting tonight (at a wine store) I have excerpted the following from silverlake wine’s 02/22/06 email re Thursday tasting:

“Thursday February 23th, 2006 5pm-9pm

"Sake it to me!" Before I start, I would like to mention that in general, "good" sake is served chilled...

So in 1996, they invented a women's bra in Japan which featured two little compartments for warming sake wine, one in each "cup." With that said, I have good news, and I have bad news. The good news is that all our sakes are served chilled! The bad news is that we won't be selling any of these bras. : ( Sorry ladies (and perhaps some gentlemen).
- Toast

P.S. The above information about the bra was taken from a website that is not silverlakewine.com. Unfortunately, I don't know the web address.

_White Flight_: SAKE!!! $12

Harushika "Tokimeki" Sparkling Sake
Hitori Musume Nigori, Junmainigori Sake, Unfiltered
Nanbu Bijin Southern Beauty, Junmai Ginjo

_Red Flight_ California SYRAH!!! $12

Petite Rousse, Paso Robles 2004
Ortman Family Vineyard, San Luis Obispo 2003
Denner, Paso Robles 2003

No Reservation Required

silverlake wine
323.662.9024
2395 Glendale Blvd
LA, CA 90039
www.silverlakewine.com

…”

cheers
di

posted in Japanese Food & Drink Lovers - 0 replies

a little off topic but...

Alexandra — Sat, 04 Feb 2006 01:49:51 GMT

....i know that many of the members in this tribe are into japanese culture. i was wondering if anyone had any suggestions on getting a private karaoke room in SF Japantown.

It's so hard to find anything through the internet! The only luck I've had is Doremi Music Studio and they quoted me $70 for a room up to 18 people. Does this sound reasonable? Any suggestions out there??

posted in Japanese Food & Drink Lovers - 0 replies

The New York City Japanese Language February Meetup

funjapanese — Wed, 01 Feb 2006 00:37:45 GMT

The New York City Japanese Language February Meetup

When: Sunday, February 5 at 7:00PM
Where: Shebeen
202 Mott Street (off Spring Street)
New York NY 10012
212 625 1105

posted in Japanese Food & Drink Lovers - 0 replies

kaiseki in LA?

coredump — Thu, 19 Jan 2006 06:00:17 GMT

I'm going to LA in two weeks for my father's 70th birthday. Can anyone recommend a good place (other than Urasawa) suitable for such an occasion? I'd prefer something in LA proper, or at least somewhere between downtown and Santa Monica.

posted in Japanese Food & Drink Lovers - 1 reply

washoku at Yuzu in Torrance (SoCal)

yinyangdi — Sat, 21 Jan 2006 03:37:35 GMT

I was skimming thru LA Times restaurant reviews on my lunch break today (eating so-so Mexican take-out) and found a review of a restaurant in Torrance called Yuzu that serves washoku dishes. Might just have to drive to Torrance and check it out.
http://www.calendarlive.com/dining/cl-fo-counter11jan11,0,7232987.story?coll=cl-dining

speaking of washoku:

this book looks promising; anyone have it?

Washoku
Recipes from the Japanese Home Kitchen
by Elizabeth Andoh
http://www.tenspeedpress.com/catalog/all/item.php3?id=2107

http://superchefblog.com/2005/11/washoku-elizabeth-andoh.html

and speaking of yuzu :

I l-o-v-e yuzu and have seen the ingredient everywhere in the last ten days:

(1) I had some time to kill before live music last week and wandered into a neighborhood wine store that had Yuzu Wine (upon questioning the guy that worked there said yuzu wine was not for drinking but for cooking);
http://www.bunitedint.com/Products/Yuzu.html

(2) picked-up lunch at a café across the street yesterday there was yuzu rice vinegar (bottle was empty so no tasting for Di) at the salad bar (they also had soy and ginger rice vinegars, too);
http://ooliveoil.com/pages/products_yuzu.html

(3) looking a menu online today (again LAT) for a new restaurant called “eat.” there was a cocktail called “The Yuzu – A unique blend of Absolute Citron vodka, yuzu juice and ginger juice, served straight up with a candied ginger garnish.” (I like my vodka frozen and unadulterated but this sounds really good!); and

(4) Yuzu the restaurant.

Di

posted in Japanese Food & Drink Lovers - 0 replies

San Jose Recommendations

Sat, 05 Nov 2005 20:08:12 GMT

I'm heading down to San Jose/San Mateo next week... I'd love any recommendations for Japanese restaurants if you have them.

posted in Japanese Food & Drink Lovers - 8 replies

agedashi tofu

Alexandra — Wed, 28 Dec 2005 00:23:52 GMT

does anybody have a good recipe for making the agedashi sauce?

there's a restaurant called Fuki Sushi in Palo Alto, CA that makes the most delicious spicy agedashi sauce. Not sure if it's custom to make the sauce spicy, but it tastes so damn good!!!!

suggestions? i live in San Francisco, so let me know if there are any restaurants that serve great agedashi tofu.

posted in Japanese Food & Drink Lovers - 4 replies

making homeade soba?

philipg — Fri, 16 Dec 2005 19:02:39 GMT

has anyone here tried to make their own soba noodles? I am planning to try to make some this weekend. Looking for tips and advice from someone who is experienced.

If any of you in the bay area care to be part of a soba making party on Sunday evening, let me know.

phil

posted in Japanese Food & Drink Lovers - 2 replies

Super restaurant-style wakame salad?

Tue, 13 Dec 2005 21:33:03 GMT

I'm NOT a cook, but wakame seems pretty easy to make. All the recipes I've looked at don't sound right and I thought you guys might have some pretty right-on recipes. Suggestions?

posted in Japanese Food & Drink Lovers - 1 reply

unohana

philipg — Mon, 28 Nov 2005 06:46:02 GMT

i started making my own soymilk and tofu recently. Thus i have for the first time a steady supply of freshly made organic okara in my kitchen! (Okara is the pulp leftover when making soymilk and is quite high in fiber and protein).
A few years ago while in Tokyo i remember having a dish called unohana, made with okara. So i tried to replicate it.
I sauteed some shallots, diced carrots, shredded burdock, chopped lotus and fresh peas. Then added some sake, mirin and shoyu and some shojin dashi that i regularly make myself. Simmered that a couple of minutes and then added okara and mixed it up well.

Does anyone else make this? Or have other okara recipes or ideas.

phil

posted in Japanese Food & Drink Lovers - 0 replies

Guppies?

Wed, 09 Nov 2005 17:51:50 GMT

I shop at a japanese market and I always see bags of little dried guppies.

What are they used for?

posted in Japanese Food & Drink Lovers - 2 replies

LAT 11/09/05 articles re Izakaya, sake, and shochu cocktails

yinyangdi — Wed, 09 Nov 2005 22:05:32 GMT

Here are three articles from today’s LA Times that I thought ya’ll might find of interest:

November 9, 2005
latimes.com : Food
Japanese pop
Izakaya, those trendy late-night gastropubs, are bursting onto the scene here.
By Linda Burum, Special to The Times

It’s after midnight on a Saturday night at the izakaya Honda Ya, a Japanese pub in Tustin. When the door swings open, a roar of laughter and conversation blasts out to the waiting crowd. Inside, the room pulses with electric energy. …

http://www.latimes.com/features/food/la-fo-izakaya9nov09,0,2505632,full.story?coll=la-home-food

November 9, 2005
latimes.com : Food
Single page Print E-mail story Change text size
Where to gather for sakana and sake
By Linda Burum
Even as we go to press there are more izakaya opening their doors throughout Southern California. Here are the many we love, but this is not an exhaustive list. Kanpai! …

http://www.latimes.com/features/food/la-fo-izakayaside9nov09,1,7831305.story?coll=la-home-food

November 9, 2005
latimes.com : Food
WINE & SPIRITS
These drinks are all the rage
Juicy, light and inventive, shochu cocktails go perfectly with the small plates at izakaya everywhere.
By David Lansing, Special to The Times

IT'S always busy at Oki Doki, an izakaya, or Japanese pub-style restaurant, in a strip mall in Costa Mesa. Most nights, there are groups of students from nearby UC Irvine slouched outside the door, reading Japanese comic books or playing games on their cellphones, waiting for a table to open up. …

http://www.latimes.com/features/food/la-fo-shochu9nov09,1,3870239.story?coll=la-home-food

Di

posted in Japanese Food & Drink Lovers - 0 replies

omusubi store in nyc

umetaro — Tue, 01 Nov 2005 17:45:31 GMT

http://riceball-omsb.com/

and if you don't live in nyc, some instructions:

http://www.shejapan.com/jtyeholder/jtye/living/onigiri/onigiri1.html

posted in Japanese Food & Drink Lovers - 0 replies

nishiki rice

pengrin — Sat, 22 Oct 2005 17:04:26 GMT

ok, folks -- I'm not sure how to make Japanese rice. Any advice?

Is cooking the Japanese rice the same as if I'm using it for sushi? I'm not using the rice for sushi.

I definitely know the water is not the same amount if I'm cooking jasmine rice.

Thanks!

posted in Japanese Food & Drink Lovers - 23 replies

sugiyama

pengrin — Wed, 19 Oct 2005 07:27:56 GMT

Has anyone been here?

http://www.sugiyama-nyc.com/4436.html?*session*id*key*=*session*id*val*

posted in Japanese Food & Drink Lovers - 3 replies

Chicken Karaage

masonw — Sat, 15 Oct 2005 06:17:46 GMT

The chicken karaage at Sushi Sam's in San Mateo is quite tasty, juicy, and frickin' HOT!!!

I'm still not impressed by the sushi there, but damn, that chicken was good!

posted in Japanese Food & Drink Lovers - 1 reply

Great Dessert Sake

Lorenzo — Fri, 14 Oct 2005 13:53:48 GMT

We've just discovered that our favorite sweet Sake ... Momokawa Pearl ... is available in 200ml size. If you haven't had Pearl, it is an excellent after dinner Sake that is rich and flavorful with tapioca and coconut, best served chilled. Be sure and shake it first!

posted in Japanese Food & Drink Lovers - 1 reply

wagyu : “it’s just not the fat”

yinyangdi — Thu, 13 Oct 2005 05:18:37 GMT

Picked up LAT today. Two articles made me hungry from reading. Here’s a link to one of the articles re Kobe beef/wagyu:

10/12/05
LAT: Food

Truly, Madly Moonstruck
Chefs and diners are paying a fortune for Kobe beef, the marvelously marbled Japanese-style delicacy. But is it worth the price?
By Russ Parsons, Times Staff Writer

http://www.latimes.com/features/food/la-fo-wagyu12oct12,0,6691803,full.story?coll=la-home-food

http://tinyurl.com/cqvvq

-----

Has anyone had Kobe beef and/or wagyu?

Comparisons if you’ve had both?

D

posted in Japanese Food & Drink Lovers - 2 replies

ramen

pengrin — Wed, 05 Oct 2005 13:06:52 GMT

Where do you go?

I've been to the Ramen shop in Burlingame. It's ok.

I've heard the Santa shop in San Mateo is good. Any thoughts?

Thanks!

posted in Japanese Food & Drink Lovers - 3 replies

sake tasting in San Francisco tonight (saturday)

philipg — Sat, 01 Oct 2005 13:14:09 GMT

October 1st is SAKE DAY! --- It really is the national day celebrating the historic beverage of Japan, Sake (Nihonshu no hi). Please come and celebrate this joyous occasion with your friends for the annual celebration of sake pairing. Mari's Catering http://www.marisfood.com has joined forces with Beau Timken, the master Sake Sommelier from True Sake http://www.truesake.com to offer you this splendid evening:

Event: Sake and Contemporary Japanese Kaiseki Food Pairing
Theme: Harvest of Earth
Place: Fort Mason, Building C, Rm. 370
Price: $75 ($69.50 plus tax)
Time: 7:00pm - 9:00pm
Detail: We will be celebrating Sake Day (Nihon-shu no Hi) by serving a
unique and vivacious, 6-course, contemporary Japanese Kaiseki paired with fabulous Sake for each dish. Beau Timken from True Sake will explain each Sake and Mari Takahashi from Mari's Catering will introduce each plate.

For more detailed menu, go to http://www.marisfood.com/events.html
For inquiries, please call Mari’s Catering at 415-341-5468.
For registration, please go to http://www.marisfood.com/events.html

posted in Japanese Food & Drink Lovers - 0 replies

Okonomiyaki Recipe

gary — Fri, 23 Sep 2005 17:48:35 GMT

http://rockymountainnews.com/drmn/lifestyles_columnists/article/0,1299,DRMN_4537_4095938,00.html

posted in Japanese Food & Drink Lovers - 6 replies

Japanese Vodka...

Tofusan — Sat, 30 Jul 2005 22:10:58 GMT

I once had a Japanese vodka made from sweet potatos. It came from an island near Okinawa where it is brewed locally. I forgot the name... Does anyone know what this is? I need to buy some, it was incredibly smooth. =)

posted in Japanese Food & Drink Lovers - 11 replies

yakisoba

mofo — Fri, 19 Aug 2005 01:00:54 GMT

Do any of y'all make your own yakisoba at home? I'm trying to figure out why mine always comes out gummy. Maybe it's because I make it in a frying pan instead of on a hotplate? Or maybe I add too much water? Any ideas?

posted in Japanese Food & Drink Lovers - 4 replies

vegetarian

pengrin — Fri, 23 Sep 2005 21:12:37 GMT

I got this from another triber. Thanks fauxliage!

http://www.medicinerestaurant.com

posted in Japanese Food & Drink Lovers - 4 replies

Searching for Asian Market

squishyfur — Sun, 18 Sep 2005 04:17:29 GMT

Hey, I'm looking for a market that sells Japanese food ingredients on the North Shore in Massachusetts. Anyone got any hints? Thanks.

posted in Japanese Food & Drink Lovers - 0 replies

Street festival squid balls?

Nikiz. — Thu, 25 Aug 2005 19:15:52 GMT

Hey there,

Spent cherry blossom festival in japan this year and fell in loe with this street festival food that was essentially squid balls covered with kewpie mayo and brown sweet sauce. Has anyone ever seem the like in the NY area?

Nikiz

posted in Japanese Food & Drink Lovers - 5 replies

I'm new and loving it! Come eat with me!

Nikiz. — Thu, 25 Aug 2005 19:17:57 GMT

Love loving this tribe. I am just learning how to cook japanese food and bought 2 books on tofu and one one bento box meals yesterday. I am going to try and find some ingredients tonight.

Does anyone else live in the NY metro are and feel like exploring some of the japanese restaurants with me?

posted in Japanese Food & Drink Lovers - 5 replies

Ｓｈｉｓｏ　／　Ｐｅｒｉｌｌａ

mixmastermorris — Fri, 12 Aug 2005 09:48:40 GMT

Ｉ　ｔｈｉｎｋ　ｔｈｉｓ　ｈｅｒｂ　ｉｓ　ｏｎｅ　ｏｆ　ｔｈｅ　ｍｏｓｔ　ｄｅｌｉｃｉｏｕｓ　ｉｎｇｒｅｄｉｅｎｔｓ　ｉｎ　Ｊａｐａｎｅｓｅ　ｆｏｏｄ，　ａｎｄ　ｏｎｅ　ｏｆ　ｔｈｅ　ｈａｒｄｅｓｔ　ｔｏ　ｇｅｔ　ｉｎ　Ｅｕｒｏｐｅ．

Ｏｎｅ　ｓｉｎｇｌｅ　ｌｅａｆ　ｉｎ　ｓ　Ｔｅｍａｋｉ　ｒｏｌｌ　ｇｉｖｅｓ　ｂｕｒｓｔ　ｏｆ　ｆｒｅｓｈｎｅｓｓ　ｔｈａｔ　ｎｏｔｈｉｎｇ　ｅｌｓｅ　ｃａｎ　ｍａｔｃｈ．
Ｔｏｄａｙ　Ｉ　ｂｏｕｇｈｔ　ａ　Ｐｅｒｉｌｌａ　ｌｉｑｕｅｕｒ　！！　ｗｉｌｌ　ｒｅｐｏｒｔ　ｂａｃｋ　ｗｈｅｎ　Ｉ　ｈａｖｅ　ｔａｓｔｅｄ　ｉｔ．．．．．

posted in Japanese Food & Drink Lovers - 0 replies

Book Recommendation: A Dictionary of Japanese Food: Ingredients & Culture

yinyangdi — Wed, 10 Aug 2005 02:16:25 GMT

I found _A Dictionary of Japanese Food: Ingredients & Culture_ by Richard Hosking several years ago and highly recommend it.

http://tinyurl.com/848ty

http://www.amazon.com/exec/obidos/tg/detail/-/0804820422/qid=1123637763/sr=1-2/ref=sr_1_2/104-5895991-1885527?v=glance&s=books

posted in Japanese Food & Drink Lovers - 2 replies

Shishito info & recipies

yinyangdi — Wed, 10 Aug 2005 02:28:43 GMT

I L-O-V-E shishito!

I saw an article a couple of weeks ago in the print edition of the LA Times talking about shishito (actually, the picture is what really caught my eye) and found the online link to post here. Enjoy.

Walk on the mild side: The thin-skinned Japanese peppers called shishitos are barely spicy, slightly sweet and wholly addictive.
By Ana Ortiz Longo, Special to The Times
July 27, 2005

http://tinyurl.com/9juuq

http://www.latimes.com/features/food/la-fo-shishito27jul27,1,6521777,full.story

Also, decided to do a quick google and found this recipe from Katsuyo Kobayashi that looks promising:

Iron Chef Winner's Japanese Pan-Fried Chicken #29025
http://www.recipezaar.com/29025

A recipe from Katsuyo Kobayashi, and her book "Quick and Easy Japanese Cookbook". She was one of two female chefs to defeat Iron Chef Chen Kenichi, and is also considered to be Japan's favorite TV cooking show host.

2-3 boneless chicken thighs
8 fresh shiitake mushrooms
8 shishito green peppers or 3 small bell peppers
2-3 tablespoons mirin (or 2-3 tbsp. sake + 2 tsp. sugar)
2-3 tablespoons soy sauce
Japanese sansho pepper (optional)
shichimi ogarashi pepper or red chili pepper flakes (optional)

4 servings
30 minutes 10 mins prep

1 Remove excess fat from chicken.
2 Remove hard end tips of mushrooms, and cut into halves or fourths depending on size.
3 De-stem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
4 Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden.
5 Turn chicken and cook other side until brown.
6 Add mushrooms and peppers to pan.
7 When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
8 Remove chicken when sauce thickens; cut into bite-size pieces.
9 Arrange all on a platter.
10 Serve sansho pepper and shichimi togarashi as table condiments.

posted in Japanese Food & Drink Lovers - 2 replies

where's your favorite curry?

carleigh — Mon, 01 Aug 2005 23:26:34 GMT

I posted on the sf restaurants tribe - but you guys probably know better - where's the best place to get Japanese curry?

posted in Japanese Food & Drink Lovers - 7 replies

LA Restaurant Review: Kikuchi

yinyangdi — Wed, 10 Aug 2005 02:20:15 GMT

I haven’t eaten at Kikuchi yet (just found LA Times review) but it is on The List of Restaurants That Must Be Tried.

----------
LA Times Review August 10, 2005
By S. Irene Virbila, Times Staff Writer

Stealing the show in three acts: It may not be a scene, but Kikuchi, with its understated drama, will wow food lovers with a well-crafted prix fixe trio of courses.

Kikuchi features graceful French-Japanese cooking and a $40 prix fixe menu.
...
http://tinyurl.com/a7ux3

http://www.calendarlive.com/dining/cl-fo-review10aug10,1,1595763.story?coll=la-headlines-food

posted in Japanese Food & Drink Lovers - 0 replies

Hello Japanese Food Lovers and introduce yourselves!

Thu, 21 Jul 2005 21:41:54 GMT

There are more than enough sushi devoted tribes on tribe.net so I thought I'd start a food tribe with MORE of a Japanese food focus and LESS of a sushi focus because there is so much more to Japanese cuisine than sushi (or chicken teriyaki).

So my name is Dan, I live in San Francisco. I started eating Japanese food as a 13 year old on vacation in Hawaii (I hated it FWIW). Some of my favorite Japanese foods are Goya Champuru (bitter melon and egg scramble with spam), Motsu (beef intestine sauteed in miso paste), and Yakinasu (grilled eggplant covered in miso paste and/or bonito flake).

posted in Japanese Food & Drink Lovers - 14 replies

Cookbooks? Recipe Sources?

tesscaline — Fri, 22 Jul 2005 22:44:17 GMT

Okay... so I love Japanese food... but I don't know how to cook most of it. Udon I've mastered... but thats about it really. And try as I might, I'm having a heck of a time finding a real Japanese cookbook thats written in english (I know enough Japanese to order in a restaurant, nothing more).

Do any of you have suggestions on Cookbooks, or maybe online resources?

My wallet is having a hard time keeping up with my habit...

posted in Japanese Food & Drink Lovers - 6 replies

Norikonoko

mofo — Sat, 06 Aug 2005 01:47:57 GMT

To all you Bay Area japanese food lovers:

If you don't already know and love it, definitely check out Norikonoko on Telegraph Ave in Berkeley. Real, authentic japanese food. Not a sushi restaurant - rice, pickles, miso, real japanese home-cooking kind of place. If I weren't in Japan right now surrounded by yummy japanese food, I would be drooling just thinking about it.

posted in Japanese Food & Drink Lovers - 6 replies

Good chahan recipe anyone?

bartman — Sun, 07 Aug 2005 16:59:30 GMT

Does anyone have a good chahan (fried rice) recipe? No one makes chinese food the way it is made in Japan. I've tried various recipes in cookbooks and from the web, but can't seem to get it to taste the way I've had it in Japan.

Thanks!

(Also, looking for good tsukemono recipe. I especially like cucumber tsukemono -- almost any way!)

posted in Japanese Food & Drink Lovers - 1 reply

tsukemono or sunemono?

jeanie — Mon, 08 Aug 2005 16:41:45 GMT

I've been noticing the requests for recipes in this group. I could be wrong, but wanted to see if y'all thing of them as the same dish or not.

I've always though the fresh vinegar'd cukes you get (often served with kani, tako or ebi) was sunemono.

Tsukemono is the the saltier brined veggies (sometimes cukes but more likely cabbage) that was prepared in a container that was pressed for at least a week. When I was a kid, my Mom would make tsukemono in this plastic container with a big screw lid that she would tighten a press out the liquid slowly.

posted in Japanese Food & Drink Lovers - 1 reply

mission..the search for a street vendor con't.....

mr.fancypants — Thu, 28 Jul 2005 03:30:01 GMT

hi i'm new so first let me say hello to everyone..erm..hello and ask if anyone has seen this. "This" being a street vendor of raman (or udon) like they have in japan in the bay area (kinda new to the area for exploring)? hell i'll even be super excited about a place where i can get a huge bowl of the stuff in any seafood flavor......ummmm shark fin with squid....but that is a rare super exotic treat so i doubt it. however, any suggestions would be greatly thank you'd and also I want to thank you for your suggestions if any.
-have a great weekend see ya all at the aquarium-go fishies

posted in Japanese Food & Drink Lovers - 2 replies

Pickled cuke salad?

Mon, 25 Jul 2005 17:47:07 GMT

Does anyone here have a recepie for sunomono or tsukemono? I'd love you forever if you posted it.

posted in Japanese Food & Drink Lovers - 6 replies

SF Joy of Sake

Mon, 25 Jul 2005 23:01:30 GMT

http://www.joyofsake.com/SF/

9/15
@ Hotel Nikko
6:00pm - 8:30pm
$65/pp (includes paired appetizers, not clear on how many sakes will be served other than the 180 boast on the site).

posted in Japanese Food & Drink Lovers - 3 replies

Tofuzilla – Los Angeles Tofu Festival

yinyangdi — Mon, 25 Jul 2005 22:46:59 GMT

While I consider myself an omnivore, sometimes only tofu will do. That being said, I thought I’d post an upcoming LA event for any SoCal or traveling SF tribe members:

Los Angeles Tofu Festival
10th Annual – August 13 & 14, 2005
Part of the 65th Annual Nisei Week Japanese Festival

In addition to the Food Pavilion serving up tofu and more tofu by LA restaurants, this year the LATF will also include *A Taste of Japan* featuring traditional Japanese dishes. As usual, there will be arts & crafts, entertainment, and the Children's Pavilion. While the LATF is not gianormous, it has always provided an afternoon feast for the eyes and stomach. Check out the website for more details.

http://www.tofufestival.com

posted in Japanese Food & Drink Lovers - 0 replies

Fanta Melon Soda

Sliceable — Fri, 22 Jul 2005 17:02:09 GMT

Anyone know of a place to get Fanta Melon Soda in the states? I've been craving some since I got back from Japan (in a tall glass with one scoop of vanilla ice cream) but I can't find it anywhere. I've found Sanagria Melon Soda, which is okay but its just not the same.

posted in Japanese Food & Drink Lovers - 2 replies

Japanese Food & Drink Lovers's topics - tribe.net

Sushi in Portland, OR

Japanese Curry w/o MSG, Does it Exist?

sake-in-a-cup-in-a-box

Love, love, love wonderful Mochi

Buying a Taiyaki pan in the SF East Bay?

ikura

So what is your favorite Nigiri Sushi?

DONBURI

hi

gyoza

THE SCOOP ON SUSHI IN JAPAN

Hi!!! Hola!!! I am new in this tribe..

nagashi somen

fill me in

tampico paste

negitoro shisoage

Bheni Koji - red fermented rice

umeboshi

Sea weed salad?

food & drink lovers...

in San Francisco?

sekihan

well...?

Seeking recipe gyoza dipping sauce

Basashi

Can't find

? id'ing what it is

salmon

nihon whiskey lounge

Get That Paprika Out of My Maki!

Taiko in Irvine?

beer or sake recommends

Japanese have any

araru daijiten

matsutake: “Red Hots and gym socks”

09/03/06 Sake Tasting at Silverlake Wine (LA)

LA Ramen

where's the curry udon?

amazake

Kitchen Kura

Seeking the best ramen in the Bay Area

LA Ramen – hallucinogenic miso-scented dreams

02/23/06 LA Wine & Sake tasting at Silverlake Wines

a little off topic but...

The New York City Japanese Language February Meetup

kaiseki in LA?

washoku at Yuzu in Torrance (SoCal)

San Jose Recommendations

agedashi tofu

making homeade soba?

Super restaurant-style wakame salad?

unohana

Guppies?

LAT 11/09/05 articles re Izakaya, sake, and shochu cocktails

omusubi store in nyc

nishiki rice

sugiyama

Chicken Karaage

Great Dessert Sake

wagyu : “it’s just not the fat”

ramen

sake tasting in San Francisco tonight (saturday)

Okonomiyaki Recipe

Japanese Vodka...

yakisoba

vegetarian

Searching for Asian Market

Street festival squid balls?

I'm new and loving it! Come eat with me!

&#65331;&#65352;&#65353;&#65363;&#65359;&#12288;&#65295;&#12288;&#65328;&#65349;&#65362;&#65353;&#65356;&#65356;ａ

Book Recommendation: A Dictionary of Japanese Food: Ingredients & Culture

Shishito info & recipies

where's your favorite curry?

LA Restaurant Review: Kikuchi

Hello Japanese Food Lovers and introduce yourselves!

Cookbooks? Recipe Sources?

Norikonoko

Good chahan recipe anyone?

tsukemono or sunemono?

Ｓｈｉｓｏ　／　Ｐｅｒｉｌｌａ