Comments for Japanese Food 101

Comment on Sukiyaki by Japanese Butcher Toronto Naturally Raised & Organic Meat | Japanese Food 101 | Japanese Food 101

Sun, 06 Dec 2009 22:25:16 +0000

[...] pork or Mennonite chicken. Noodle or steamed rice in left over soup will make another dish.) 2. Sukiyaki 3. Kakuni or Yakibuta (Slow cooked Berkshire Pork Bellies or Shoulder, [...]

Comment on How To Prepare Ikura For Sushi/Sashimi by Marg

Marg — Fri, 27 Nov 2009 18:42:20 +0000

from what I’ve been told by a sushi chef – you need to soak the eggs in a 70% brine solution for at least 14 days (in a cool environment), rinse them, then soak them in a 40% brine soluntion for 14 days, then rinse before using. The brine solution will kill all the bacteria and possible parasites. One thing he did stress was RINSE THEM REALLY WELL BETWEEN each brining and before you use them. You can store them in the fridge or freeze them, but when you freeze them keep them in the brine solution so it doesn’t dry the egg sacks out or pop them.

Comment on When You’re Eating… by nick

nick — Wed, 09 Sep 2009 16:40:38 +0000

Thanks for the compliment!

Comment on How To Prepare Ikura For Sushi/Sashimi by nick

nick — Wed, 09 Sep 2009 16:40:24 +0000

Just take them out of the fish and clean them. There you go.

Comment on Fugu by nick

nick — Wed, 09 Sep 2009 16:40:05 +0000

No, not really. You need to be highly qualified to handle fugu and prepare it. Qualification requires training, after which you receive a certificate. This is the standard in Japan, but we don’t know what it is here.

Comment on YAKISOBA by nick

nick — Wed, 09 Sep 2009 16:38:36 +0000

You can get a package of yakisoba and seasoning sauce at any Japanese food store. It’s very popular, so they should have it. You can also try Korean food stores.

Comment on KATSUDON by nick

nick — Wed, 09 Sep 2009 16:37:55 +0000

We’re glad we could be of help to you!

Comment on Mikado Japanese Restaurant Review by nick

nick — Wed, 09 Sep 2009 16:37:34 +0000

It was pretty good there, even though the interior could use some help…

Comment on Mochi/Sticky Rice Cakes by Midori

Midori — Wed, 02 Sep 2009 15:39:42 +0000

Cindy-chan,there is another kind of mochi used for ozoni(japanese soup) and another one called kinako-mochi.. I like it with the cheese flavoring. Go wiki/google it. =]

–
Midori-chan

Comment on YAKISOBA by Jessy

Jessy — Tue, 07 Jul 2009 22:49:25 +0000

I looked at a store for this today, but am not sure if it was there.

And a search for places to buy it online isn’t going well. Do you know of a site to buy it from?