I shot this thing at my local vegetable shop this week. It looks like unshaved Katsuobushi (fermented and dried bonito) but I am sure it was actually a vegetable. In the pack was something that looked like saw dust.
Any guesses as to what it is and how to use it?
It is found in the refridgerater of the supermarket and comes in a few different varieties. The differences are in the mix of ingredients but they are all based on the same concept.
This one is a mix of tiny fish (slightly longer than a grain of rice), shredded umeboshi, Seaweed and sesame. The mix is used […]
My error was pointed out to me today. When I wrote about chikuwa recently, I may well have used the wrong name. In truth, this little sausage you see in the picture is chikuwa. Hollow white and slightly chewy, it has a sort of grilled appearance down the middle that doesn’t look entirely genuine.
Tonight I […]
This terrible photo is supposed to show my favourite nori. It is the small strips of dried nori sheet that you use to wrap around a mouthful of rice, with your chopsticks. Generally this is served at breakfast, but I like it anytime. The only really unusual thing about this is that it came sealed […]
Noodles and rice needs a new type of noodle and I think I have found it. Harusame is a type of noodle that, as far as I can work out, is made of potato flour. This makes it a member of a rare breed. Are there other potato noodles out there from other cultures?
Anyhow, we […]
As I wrote earlier, Omochi is swinging back into season in Japan.
All over the country people are dragging out the hollowed stumps and massive mallets that they use to make it in preparation for new year. The process is old and traditional, and I’m sure there are more efficient ways used in factories.
Cooked rice is […]
Omochi, in its cheap and nastiest form, is shown in the photo above. If you didn’t know what you were looking at you could easily assume that it was a building material or a compound for making shock absorbers. It sort of has the consistency of one of those white plastic chopping boards, and will […]
Last week my wife proudly bought this home from the shop as a challenge for me. I have no idea what it is called or anything about it so I am turning the challenge over to you.
As you can see from the picture it is green and leafy and big. The leaves are similar to […]
There are plenty of ways to eat nori but my favourite would have to be shredded. In big sheets it makes great sushi. In small sheets it is good wrapped around onigiri or even just a mouth full of rice. But shredded finely it is soooo versatile. Our photo today shoes a generous pile on […]
Coming from Australia I always thought that Chrysanthemums were just flowers that became popular each year around Mother’s Day. How wrong was I.
Chrysanthemum leaves have become a regular member of my shopping basket thanks to their relationship with Shabu Shabu and Sukiyaki. Both of these recipes can benefit from the strangely familiar and delicious flavour […]
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