Comments for The Japanese Kitchen http://thejapanesekitchen.com cooking, culture and more Wed, 14 Jul 2010 16:53:59 -0400 http://wordpress.org/?v=2.8.4 hourly 1 Comment on Burdock – Gobo by benjamin http://thejapanesekitchen.com/?p=760&cpage=1#comment-4459 benjamin Wed, 14 Jul 2010 16:53:59 +0000 http://thejapanesekitchen.com/?p=760#comment-4459 Not sure where you live, but burdock is quite easy to grow in the midwest (you can even forage for it). I find this burdock to be better than the stuff imported from china, that stuff doesn't seem to fresh. Not sure where you live, but burdock is quite easy to grow in the midwest (you can even forage for it). I find this burdock to be better than the stuff imported from china, that stuff doesn’t seem to fresh.

]]> Comment on Burdock – Gobo by ferdinand guanzon http://thejapanesekitchen.com/?p=760&cpage=1#comment-4431 ferdinand guanzon Mon, 12 Jul 2010 07:23:00 +0000 http://thejapanesekitchen.com/?p=760#comment-4431 i already eat Burdock, harvest from China, is this kind of Burdock really nutritious? i already eat Burdock, harvest from China, is this kind of Burdock really nutritious?

]]> Comment on Sansho Pepper by Steph Food » From the Spice Drawer: Nanami Togarashi http://thejapanesekitchen.com/?p=19&cpage=1#comment-3690 Steph Food » From the Spice Drawer: Nanami Togarashi Wed, 17 Feb 2010 21:17:34 +0000 http://thejapanesekitchen.com/?p=19#comment-3690 [...] so be careful when adding it to dishes. The inclusion of citrus and the almost citrusy tasting Sansho pepper give it a nice [...] [...] so be careful when adding it to dishes. The inclusion of citrus and the almost citrusy tasting Sansho pepper give it a nice [...]

]]> Comment on Sansho Pepper by Food Inventions 1: Raw Fish « Theory Teacher’s Blog http://thejapanesekitchen.com/?p=19&cpage=1#comment-3671 Food Inventions 1: Raw Fish « Theory Teacher’s Blog Wed, 10 Feb 2010 02:20:04 +0000 http://thejapanesekitchen.com/?p=19#comment-3671 [...] recipe for salad dressing is simple: rice vinegar, soy sauce, sesame oil, black pepper, and sansho (a Japanese spice that has a bit of a lemony flavor and is available at almost all Asian markets), [...] [...] recipe for salad dressing is simple: rice vinegar, soy sauce, sesame oil, black pepper, and sansho (a Japanese spice that has a bit of a lemony flavor and is available at almost all Asian markets), [...]

]]> Comment on Shichimi Pepper by Steph Food » Blog Archive » From the Spice Drawer: Nanami Togarashi http://thejapanesekitchen.com/?p=15&cpage=1#comment-3659 Steph Food » Blog Archive » From the Spice Drawer: Nanami Togarashi Wed, 03 Feb 2010 14:36:10 +0000 http://thejapanesekitchen.com/?p=15#comment-3659 [...] and similar blends from other brands have different names (another one I saw was called ‘Shichimi Togarashi‘, seems to have the same ingredients. Hm. Wait – Google to the rescue here.) Nanami [...] [...] and similar blends from other brands have different names (another one I saw was called ‘Shichimi Togarashi‘, seems to have the same ingredients. Hm. Wait – Google to the rescue here.) Nanami [...]

]]> Comment on Green Tea Creme Brulee by benjamin http://thejapanesekitchen.com/?p=5&cpage=1#comment-3351 benjamin Sat, 24 Oct 2009 04:44:17 +0000 http://thejapanesekitchen.com/?p=5#comment-3351 <a href="http://http://www.ineedprettythings.com/5-novel-dessert-ideas/" rel="nofollow">Looks delicious</a>! I love the bowl. Looks delicious! I love the bowl.

]]> Comment on Green Tea Creme Brulee by alexis http://thejapanesekitchen.com/?p=5&cpage=1#comment-3346 alexis Fri, 23 Oct 2009 00:38:45 +0000 http://thejapanesekitchen.com/?p=5#comment-3346 Hi, I wanted to share with you an article we wrote that features your Green Tea Creme Brulee,http://www.ineedprettythings.com/5-novel-dessert-ideas/ Let us know what you think! yours truly, Lady Lex Hi,

I wanted to share with you an article we wrote that features your Green Tea Creme Brulee,http://www.ineedprettythings.com/5-novel-dessert-ideas/

Let us know what you think!

yours truly,
Lady Lex

]]> Comment on Panna Cotta with Baked Strawberry Sauce by ogz5 http://thejapanesekitchen.com/?p=569&cpage=1#comment-3304 ogz5 Tue, 06 Oct 2009 14:33:54 +0000 http://thejapanesekitchen.com/?p=569#comment-3304 mmmmm....looks yummy, im gonna try this :P mmmmm….looks yummy, im gonna try this :P

]]> Comment on Onigiri by benjamin http://thejapanesekitchen.com/?p=869&cpage=1#comment-3288 benjamin Thu, 01 Oct 2009 23:39:06 +0000 http://thejapanesekitchen.com/?p=869#comment-3288 Usually, just white rice with a little salt is used when there is a filling. Wet your hands, dip your fingers in some salt and rub this around the palm of your hands. Now, take a handful of rice and make an indentation in the middle and then add the filling. Now form a mountain shape with each hand and mold the rice into a lightly packed triangle. Finally cover with a strip of nori with the smooth/shiny side out and serve Usually, just white rice with a little salt is used when there is a filling. Wet your hands, dip your fingers in some salt and rub this around the palm of your hands. Now, take a handful of rice and make an indentation in the middle and then add the filling. Now form a mountain shape with each hand and mold the rice into a lightly packed triangle. Finally cover with a strip of nori with the smooth/shiny side out and serve

]]> Comment on Onigiri by Leslie http://thejapanesekitchen.com/?p=869&cpage=1#comment-3287 Leslie Thu, 01 Oct 2009 14:25:04 +0000 http://thejapanesekitchen.com/?p=869#comment-3287 I am curious about the process of adding a filler in the middle. Do you just form the rice around it? I'm thinking this might be a good option for a get together I am planning vs the pepperoni with cream cheese I had planned. I am curious about the process of adding a filler in the middle. Do you just form the rice around it? I’m thinking this might be a good option for a get together I am planning vs the pepperoni with cream cheese I had planned.

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