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Entries from Talk tagged with 'Japanese'
Kewpie Mayo: a little disappointing
Ok, so I've read about this stuff on SE several times. Bought it this weekend and tried some smeared on bread with cheese (one of my favorite mayo-delivery systems), and, well, it didn't really do anything for me. It tasted a little bit like mayo mixed with mustard.
Any recipes or suggestions about how to use it? Help me tame the Kewpie!
Kewpie Mayonnaise
Been reading so much about this Japanese Mayo made with rice wine vinegar. Is it as good as they say it is? Has anybody used it and, if so, how???? I guess it's the rage in Japan and spreading (no pun intended) over here.
Adzuki beans + mochi. Traditional savory applications?
I have leftover mochi (still!) from New Years. I have adzuki beans simmering on the stove. Can I put them together in a traditional way without added sugar?
Can anyone point me to a traditional recipe for a soup with mochi dumplings?
I can "wing this" if needed, but I'd like to hear about some traditional soups/ meals/ recipes.
Kewpie Japanese Mayo: What Do I Use It For?
Got a bottle of it from a friend, and I have no clue what it is good for. Is it just a sangwich/salad thing or is there something more.
Advice please.
Japanese in Middle Tennessee
I am looking for a tasty Japanese resturaunt in Middle Tennessee. Any ideas?
home cooking - Japanese cuisine
On my blog (kyotofoodie) I started a category about home cooking. The first article
is about donburi (literally, rice bowl), and in particular steak donburi and
Japanese 'wagyu'.
It looks like photos cannot be posted here on serious eat, you can see some piks
and the article here.
Donburi is a quick and easy dish and can be made very healthy. Does anyone have
any donburi news to share? Or any request for recipes, reviews,
etc from Japan?
What's the best Japanese Rice source in the US?
I was reading Maki's description of how to make good Japanese rice and she mentions that fresh rice, within three months of harvest, is very difficult to purchase outside of Japan. I'm sure it's difficult, but not impossible - especially in New York. What are the best distributors or sources of rice close to harvest time? (via megnut)
