tag:blogger.com,1999:blog-6508242734820440668.post5582935632694904485..comments2023-06-12T17:14:26.988+02:00Comments on Reflections: Obimaki Enokitake anyone ?Walterhttp://www.blogger.com/profile/03821899020081610647noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6508242734820440668.post-87973340948304462992008-12-27T22:33:00.000+01:002008-12-27T22:33:00.000+01:00Hi, KirinThanks for your comment. So sorry that I ...Hi, Kirin<BR/>Thanks for your comment. So sorry that I didn't get to publish it till now. too busy :( <BR/>I'm having holiday now till New Year so I hope next week I'll be able to make some new posts.<BR/><BR/>I have made more nabe ryori. Last week at the Chinese supermarket I found brown shimeji, fresh shiitake and Abura-age (aha!) and at the biofood shop I found genmai mochi (like yours but made from brown bio-rice). <BR/>I thought "This cannot be just luck or coincidence : this is fate ! The gods are telling me I am destined to make Nabe-ryori with mochi !" haha. <BR/>Anyway, I heated mochi before simmering in the broth and they get nice and soft and chewy !<BR/>Wonderful taste! Only 7 Euro for 300 gram<BR/><BR/>I also found natto-miso. Tastes very nice with rice, but still different from 'real' natto , which I still hope to find.<BR/><BR/>Bye!Walterhttps://www.blogger.com/profile/03821899020081610647noreply@blogger.comtag:blogger.com,1999:blog-6508242734820440668.post-15959934512561772252008-12-22T06:28:00.000+01:002008-12-22T06:28:00.000+01:00Hi Walter, thanks for your reply and I'm finally h...Hi Walter, thanks for your reply and I'm finally here again!<BR/><BR/>I like the idea that cooking other countries' cuisine is a bit like travelling in other countries.<BR/>So you like cooking! Sounds nice. :)<BR/>The menu of the Japanese restaurant varies from sushi to donburi, which was fun to look at.<BR/><BR/>Steamed rice is always the basis of our meal.<BR/>Rice does not need oil, which is unlike pasta or bread. <BR/><BR/>Learning other country's dish is as much as I want;<BR/>-to do Yoga for my health, <BR/>-to update my blog more frequently, <BR/>-to learn French or Italian language to prepare for travelling in Europe next year or so,<BR/>-to watch movies or read books for my heart,<BR/>-to visit my old friends,<BR/>-to have relaxed dinner with my partner<BR/><BR/>etc., etc...as you can see, I have so many things I think of but always are given up in order to prioritize my job and study. :(<BR/><BR/>I think the opportunity comes when I visit Europe, and taste something good there, then I'll want to have it back by myself! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6508242734820440668.post-48792257303116994042008-12-12T14:49:00.000+01:002008-12-12T14:49:00.000+01:00The special reason is basically , that I got inter...The special reason is basically , that I got interested in Japanese via the following path : Akiro Kurosawa movies, Tampopo ( THE foodie movie to end all other foodie movies which left me shell-shocked : awmygod, Japanese movies can be totally humourous ?!) via Ghibli movies to manga to cooking. <BR/>All these made me curious and I've learned a lot about Japanese cooking and society, which puts the movies and books in a new light. I see things I didn't get before.<BR/>Japanese dishes don't require hours in the kitchen and are (mostly) well balanced and healthy. Lots of fish.<BR/><BR/>For me , cooking is a natural extension of traveling. I've cooked food from countries I've traveled to or from restaurants I've been to.<BR/>These are a few of my other cookbooks : "The fine turkish kitchen", " Wonderful recipes from the Russian kitchen " "Tajine" " "Italian cooking with less fat" "Flemish local dishes" "Mediterranean cooking".<BR/>Good cookbooks will also explain some of the history of the land, where the dishes originated. reading them is a bit like traveling.<BR/><BR/>I can't speak for all Europeans , but Japanese food is still quite unknown here.<BR/>There's only about 80 Japanese restaurants in Belgium ( for a population of 10 Million people ). The 6000 Japanese nationals living here probably fill up most of those. <BR/>But things may be changing. Teppanyaki restaurants have boomed the past few years ( mostly run by Chinese ) and several have started offering sushi, sashimi and original Japanese dishes. <BR/>Check out the menu in one ( http://www.asahi-restaurant.be/) that opened last year near where I live (http://www.asahi-restaurant.be/asahimenu.pdf).<BR/><BR/>As for cooking Japanese at home , I'm probably an exception. No one I know cooks Japanese. <BR/>With so many popular European cuisines to choose from for which the ingredients are easy to find , it's hardly surprising.<BR/><BR/>Funny you should mention learning other country's cuisine . I've been wondering about challenging you to cook a local Flemish dish. I haven't decide which one yet :) <BR/>Would you like to try, Kirin ?Walterhttps://www.blogger.com/profile/03821899020081610647noreply@blogger.comtag:blogger.com,1999:blog-6508242734820440668.post-34774684738054077972008-12-12T03:01:00.000+01:002008-12-12T03:01:00.000+01:00Sure! It's interesting to hear your answer. :)Take...Sure! <BR/>It's interesting to hear your answer. :)<BR/>Take your time!<BR/><BR/>It'd be much fun if I learn other countries' cuisine from blogs, exchange messages with blog authers, and do cooking by myself to taste something new...<BR/><BR/>I have too much stuff to do in a day, and it's too bad I have to give up several things in my life..., but at least, I'd be willing to make friends by blogging. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6508242734820440668.post-41572598385872357782008-12-09T23:40:00.000+01:002008-12-09T23:40:00.000+01:00Hi Kirin,Yes, I like Japanese cooking. Give me a f...Hi Kirin,<BR/><BR/>Yes, I like Japanese cooking. Give me a few days to give a proper answer to your questions , OK ?<BR/><BR/>See you !Walterhttps://www.blogger.com/profile/03821899020081610647noreply@blogger.comtag:blogger.com,1999:blog-6508242734820440668.post-69441863351217521242008-12-09T02:30:00.000+01:002008-12-09T02:30:00.000+01:00Hi Walter.You like Japanese cooking! Is there any...Hi Walter.<BR/>You like Japanese cooking! Is there any special reason for that? I don't think it's familiar out there, but do European people enjoy eating Japanese cuisine these days, or are you special?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6508242734820440668.post-49801972354704541452008-11-29T19:14:00.000+01:002008-11-29T19:14:00.000+01:00That's an interesting suggestion , Kirin.Obimaki E...That's an interesting suggestion , Kirin.<BR/>Obimaki Enokitake as I have prepared it here is an original Japanese recipe by Kazuko Emi from the book "Japanese Food and Cooking" written by Fukuoka Yasuko. Half of the book explains ingredients ( aha ! Now you know why I recognize ingredients like Abura-age )<BR/>I also have books by Konishi Kiyoko and by Kurihara Harumi.Walterhttps://www.blogger.com/profile/03821899020081610647noreply@blogger.comtag:blogger.com,1999:blog-6508242734820440668.post-9135613433937370402008-11-26T14:16:00.000+01:002008-11-26T14:16:00.000+01:00This looks yummy!As a Japanese, I would use sliced...This looks yummy!<BR/>As a Japanese, I would use sliced pork back ribs that in advance are soaked in soy sauce and cooking sake (white wine) and maybe a little bit grated ginger instead of bacon to make the dish Japanese style *^_^*Anonymousnoreply@blogger.com