A food-obsessed Japanese female. I do research for a living.

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  • Location: St. Louis, MO
  • Favorite foods: Sea urchin and Pacific saury

Do You Know Your Tsukemono? A Guide to Japanese Pickles

wow just wanted to say I have a deep-ingrained reflex. the picture made me salivate as if I'm smelling vinegar.

Beets in lieu of red food coloring

I was going to experiment beets in egg-leavened (i.e. without using baking powder) cakes when I have time, which never happened, but this person has already done it (sorry it's in Japanese) maybe it works for chiffon/angel food cakes as well.

Food-related deal breakers when dating?

@superlion my husband is almost your ideal man...he has no willpower towards hot-from-the-oven cookies so excessive eating is occasionally a problem.
he eats & enjoys pretty much anything, except for offal (try Googling "tripe hiatus").
we still don't own a dishwasher, and it's his job to do the dishes :)

apparently my marriage material moment for him was when I whipped up some tasty pasta dinner from his nearly empty pantry.

We Try the Diner Double Beef, a '50s-Themed Burger From McDonald's Japan

I think some of my friends flipped burgers at McD when we were in high school (middle class to upper-middle class), and I vaguely remember hearing about this "climbing up the ladder" thing (it's a long time ago and it's kinda fuzzy) even though they worked part-time. my guess is if they work hard they can get promoted, so they are motivated... apparently you can become a "star" employee if you win a national competition (customer service division, burger division, fries division etc).

Adam Kuban opening Paulie Gee's outpost!

Good luck Adam!!!

Shopping Online Today? Your Purchase Can Help Support Serious Eats!

doing some archive searches for equipment & gadgets now... have a scale in my Amazon cart!
would be nice if there was a comprehensive list of SE-tested stuff on Amazon on one page/slideshow... ;)

Yo-Ho Brewing: A Window Into Craft Beer in Japan

Ok we're boarding and it's all done on my iPhone so plz forgive any typo

Suiyoubi no neko

An aroma of green apple and orange peel rises up once you pour it into a glass. A hint of herbal note enhances the fruitiness of the beer once you sip, and refreshing drinkability gently quench your thirst.
Suiyoubi no neko is a Belgian white ale that relaxes your body and soul.

Unprecedented 8 consecutive gold prize awardee

One of 3 largest beer competitions in the world, "International Beer Competition" YonaYona was awarded a gold prize in the American pale ale division for 8 consecutive years, which is the first such accomplishment in the world.

People who know already know [yonayona]
Its features are Beautiful amber color, floral and round notes that suggest citrus from the best quality aroma-hop, koku (sort of like richness) with a hint of sweetness, and soft bitterness. We've waited for the day you try this beer.

Thou shall not chill it too much

1. 13degrees C is the best temperature to enjoy this beer
2. Quickly pour into a clear glass to foam up the beer
3. Wait until the foam settles and add the rest of beer
4. Now you've made a glass of beer with a nice creamy head like ones you drink at a pub.

Indo no aooni

High in alcohol and generously hopped, IPA was invented in the 18c England as a beer that endures a long, harsh sea voyage to India. Indo no Aooni is characterized by its astonishing bitterness and deep koku, making its drinkers instant fans. This beer is for the beer fanatics who's become addicted to the taste of demons.

Rich dark ales are popular in England. The aromatic beer created by roasted malt and fragrant hops is loved all over the world and exported to far places such as Japan. For you to enjoy fresh, rich dark ale, we make "Tokyo Black" in Japan.

Yo-Ho Brewing: A Window Into Craft Beer in Japan send 'em over! :)

Yo-Ho Brewing: A Window Into Craft Beer in Japan

Well... You have a native Japanese speaker who has a lot of time waiting for a flight right here, but I can't zoom in to read the small texts on the cans. :(

Help! Onigiri is falling apart!

also- Nishiki isn't the stickiest. short grain (such as Hitomebore) works better. Are you forming onigiri when rice is hot out of the cooker? Maki is right about Japanese mothers. My mom's hands have the thickest skin and she can handle piping hot rice. this seems to help make indestructible onigiri, though I need a little help from plastic wrap (it doesn't shield any heat, but still...)

What are you eating on JULY 4TH?

@Teachertalk more than one husband would be a lot of work ;)

@jedd63 alas, if our German Shepherd were alive he might have been able to pull it off. still, pretty entertaining to watch a bunch of scientists cook. if only we had Kenji!

What are you eating on JULY 4TH?

ha. gotta be careful where to put an apostrophe. I don't have multiple husbands.

What are you eating on JULY 4TH?

my husbands' lab is roasting a whole pig tomorrow and I'm on their pig advisory committee. I intend to make one of Kenji's sauces (the ingredient lists for the first two sauces are merged, by the way) and a Korean-ish sauce.

Sesame Salad Dressing

I have no idea how close it is but I found a copycat recipe.

3tbsp freshly roasted and ground sesame
5tbsp mayonnaise
1+tbsp soy sauce
1tbsp rice vinegar
1tbsp cane sugar
salt& pepper to taste
(there are versions using mentsuyu (concentrated soba/somen dipping sauce), which would add more umami to the dressing)
happy cooking!

Sesame Salad Dressing

do you live in Japan? I did a bit of Googling and it seems close (or possibly McD uses) Kewpie roast sesame dressing. ingredient list on says:
vegetable oil, soy sauce, rice vinegar, sugar, sesame, spices, shiitake extract, egg yolk, amino acids, stabilizer (xanthan gum), sweetener (stevia).

In Our Community Corner: Meet Paul Maki (aka: Meat Guy)

I haven't been visiting here as often as I'd like to, but just wanted to say I love this series.

Hi, Meat guy!!

Taste Test: Chocolate-Covered Biscuit Sticks (Pocky and Pocky Copycats)

@onodispo "Anglicized" lol. that's too bad. thanks for letting me know.

Taste Test: Chocolate-Covered Biscuit Sticks (Pocky and Pocky Copycats)

I remember seeing Pocky sold as Mikado in France. I wonder if they taste the same...

Serious Entertaining: The Vegan, One Meal Convince-A-Meathead Challenge

I actually dined with a 30-something guy who came as a nurse's SO.
he 1) skips salad 2) steals croutons from the nurse's salad 3) eats the fish entree and side potatoes but completely ignores the beautifully sautéed vegetables that came with the entree 4) finishes dessert.

I think he needs a life-changing vegan course.

Coming Soon to KFC Japan: Ketchup-Flavored Rice Patty Sandwiched Between Chicken Fillets-For-Buns

according to my Japanese friends, low-carb diet finally reached Japan (where people run on carbs, mind you). the reason behind this product perhaps?

Smitten Kitchen's Mushroom Bourguignon

@Mr. Nick- I made this a while ago using beef stock. very good.

A Pizza My Mind: Have You Ever Had to Break Up with Pizza?

@Les ah Robyn seems to be able to eat ice cream (I heart Jeni's too!) so probably not lactose intolerance. I'm Japanese and I don't have lactose intolerance (*knock on wood*), but two people at work are (and they are Indian and Caucasian).

A Pizza My Mind: Have You Ever Had to Break Up with Pizza?

just remembered I've made a dairy free, relatively low-fat "Japanese" pizza a long time ago. I don't have a recipe but you get the idea from this pic. it was good. not low carb or gluten free but maybe Kenji can modify it for you Robyn! ;-)

A Pizza My Mind: Have You Ever Had to Break Up with Pizza?

poor Robyn.
I had to cut off many of my fav foods including pizza (no fatty/acidic/spicy food, alcohol/coffee/chocolate) when I had an erosion in my esophagus but I'm back to normal now. that was a really sad time in my life :-(

Burger King in Japan Releasing Black 'Kuro' Burger for 5th Anniversary

it says it's also the 5-year anniversary of coke zero and... it's black (plus blah blah about providing innovative ideas and new value and such).
basically, if you get a "kuro burger M set (790 yen)" with coke zero or kuro burger as an "M combi" with coke zero (670 yen), you get a refill free.

I chuckled at this sentence though... "BKJ is striving to propagate real American food culture in Japan by vigorous franchising, Whopper as a major product." sigh.

Help me make up my mind! cake or pie or both? (Attn:salpico)

So, I just talked with a pastry chef (Stillwell's) about our wedding cake.

I wanted to have him incorporate the chocolate I'm addicted to, but he won't be able to change his recipes/formula, which is understandable.

Now that the custom chocolate thing is out, I have no reason to have a cake at our wedding, except to please traditional people.

I chose this bakery because I'm a huge fan of their banana cream pie. We could have all different kinds of pies instead of having cake at all, or have a cake for cutting, then have pies as well (or just go cake-only).

I want SEr's opinions!!

"Your lack of manners" email

I know SE'rs love mixing food-related in-law stories. Here's something that's going viral.

You can read the email from a future MIL to a bride-to-be here.

I paste the food-related part:


When you are a guest in another's house, you do not declare what you will and will not eat - unless you are positively allergic to something. You do not remark that you do not have enough food. You do not start before everyone else.

You do not take additional helpings without being invited to by your host.


While this mom-zilla is super scary, I'm kinda with her on picky eaters (I will not tell or email my comment to a person, however).

Food-related help for Japan

We are doing a bake sale for Japan next week.
I've never done any bake sale before so I'm seeking tips from you pros.
Also, I'm thinking something Japanese-y, like matcha cookies and kasutera. But I'm afraid if we make something too authentic the general audience may not like it. Ideas?

I don't know if this is against SE's posting rule, but I'll give it a try. I have been tweeting a lot with JustHungry's Maki. She has compiled great info for people who want to help.

How to help

Also, there are some other food-related ways to help.

Virtual bake sale


Ideas for cooking without electricity

Thank you so much for your help!!

#foodievalentines on Twitter

#foodievalentines by @Saveurmag (not sure, but seems like it) on Twitter is pretty funny.

"You are and will always be my sweetbreads."

"I can not liver without you."

I can't come up with anything clever at this moment but I believe other SE'rs can.

Update: Meyer lemon tree

I got great advice and recipe ideas from SErs when I posted this, and here's an update.

I followed dbcurrie's advice and called local garden shops near bf's parents' house, and found one that had a tree. I bought it over the phone and told them that we'll be picking it up before Christmas.
But my grandma passed away and I had to leave everything (including pounds of butter for cookie/candy making) and fly to Japan.
My bf was in charge of picking up the tree but the store closed before bf got there on 24th.
Then I flew directly to bf's parents' after Christmas and we picked it up and gave it to bf's mom as a belated Christmas gift. It's currently sitting in her sunroom. Hopefully the tree produces fruits without much trouble...fingers crossed!

Meyer Lemon Tree

I'd like to gift a Meyer lemon tree to my bf's mother.
I remember some of SE'rs have Meyer lemon trees, so I want to ask... where did you get it?

So far I've seen
and Amazon.

Also, I'd like to include recipes using Meyer lemons but I've never used them. Could you give me recipes please? :-)

How do you season your fried eggs?

I just came across a fried egg thread on a Japanese website (and eggs is kinda timely topic in the US now. lol).
By reading many comments, it appears that drizzling soy sauce is the majority in Japan, with so-su being the second. There are some people who put ketchup and even mayo (or mayo & so-su). Salt & pepper seems to be a minority.

I grew up eating fried eggs with soy sauce (I guess I was in a majority) but now I'm either salt & pepper or hot sauce.

How about you?

Wisconsin-themed appetizers/snacks/drinks?

Later this month, I'm co-hosting a baby shower for a friend, who is from Wisconsin. She loves everything WI (a hard-core sports fan as well), so we'll definitely have pregnancy-safe WI cheeses as appetizers, but I want to make the food more interesting.

some conditions:
- I've never hosted a baby shower in my life, so I'm pretty much clueless.
- We're just doing drinks and appetizers, not a meal.
- We'll probably have some people who don't eat pork.
- One of the hosts is allergic to gluten (but she tolerates tiny amounts)
- If WI-theme seems difficult, alternative good ideas needed
- Dessert is ice cream cake.

Any ideas? thanks in advance!!

Farming/Grow Your Own Rice Bra. wtf!

This is hilarious. I... sometimes worry about my country.
I don't know how they can be serious (including the narrator) in this video...

from Reuters (video)

Sunflower seed butter?

After reading the travel and carry-on food comments, my honest and scientifically supported comment may have offended nut-allergy people (sorry!), so I'll make up for it by promoting (?) a peanut-free product. I have a sample packet at home that bf got at an allergy & immunology meeting but haven't had a chance to try it yet. maybe I'll keep it until my trip, which is soon.

Do you like sunflower seed butter (the major brand seems to be Sunbutter)? does it taste like nut butter? are they readily available and cheap?

Recipes welcome!

all-inclusive Japan gourmet tour

Just got an email from my travel agency and thought some of you may be interested.
here's the link.

I'm not sure why there's so much emphasis on bringing TUMS. lol
I'd be more concerned about the weather since it's July. Northerners may melt.

Happy Food Stories!

Ok, I'm officially tired of negativity. I want to hear some positive food stories. Anything that's silly but cute, heart-warming, feel-good, or just plain good food-related story that made you happy.
Do you have any? Please share!!

For me, I just discovered that my bf's coworker's sister is a food blogger who contributes to SE ;-)

Oh and, I seem to have changed my bf's palate. He used to eat out a lot, but lately, he says, eating out too much makes him want to eat my homemade food!

What do I do with pounds of TRIPE

We had a hot pot dinner last night and one of the guests brought tripe.

Since we just sliced it up and cooked in the pot like other typical hot pot ingredients, it did not compete so well against shrimp and sliced pork belly.

Now we are left with tons of tripe, and my bf claims he does not like the texture (though it was obviously not how it should be prepared).

We do have a large dog, but if you have a good recipe, please share!!

What cooking-related skill you wish to improve?

Inspired by POM's thread, I got thinking about what skill I suck at and I want to improve.
I confess I'm not really good at Japanese cooking except for sushi, which is bad because I'm Japanese (well I blame it for lack of ingredients to practice on!)

And I could use better cake-baking skills. I make ok cakes, but they are not yet fantastic.

What's yours?

question. "Piccata"

It's been bothering me for years... if you ask 10 Japanese people what "piccata" is, you get the same answer: "a cutlet dipped in egg-parm mixture (or even, just beaten eggs), and sauteed/pan-fried".

I don't know who made the first mistake to call francese "piccata", but that's the way it is in Japan.

I know names of dishes evolve as they travel around the world and modified, so now, I'm curious if "piccata" is actually a standard way people describe the dish in Italy.
*please educate me!*

Teriyaki in the US, for example, is usually done wrong. teri=shine, so you have to make it shiny by brushing mirin-soy mixture on a piece of fish or meat (traditionally fish) while grilling, but most of the time some meat is marinated in "teriyaki sauce" and cooked. but even in Japan the definition of teriyaki is becoming loose as gooey teriyaki sauce is back-imported.

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

A Guide to American Barbecue Sauce Styles

While sauce on its own is never enough to save bad barbecue, it can perfectly complement the flavors of good barbecue, giving it an identity and elevating it to greatness. So, what are the "mother sauces" of barbecue? Mustard sauce from South Carolina, mayo-based white sauce from Alabama, and more. More

The Serious Eats Guide to Food Photography

The thing is, food blog photography is completely different from professional food photography. Most of the time, we're working in low-light situations where we neither have the time nor the ability to set up lighting rigs or even an off-camera flash, for that matter. Over the years, we've figured out the best ways to get presentable photos out of just about every situation food blogging will put you in. We've compiled the most important tips here. More

Hey SE'ers-What do you do for a living?

I'm a Stockbroker by day,Home chef by night...Don't hate me,I gotta pay for top quality ingredients somehow. I've always wondered...what do you SE'ers do for a living? Are you all chefs/wanna-bees and restaurant employees? I wonder if there is a... More

Gourmet slow cooker recipes

Due to recent developments in my life, I won't be getting home until late, and I thought the slow cooker would be a perfect way to still get a delicious meal on the table for our family to share. The... More

Favorite SE recipe?

What is your favorite SE that has made it into your meal rotation. The one that your people beg for...the one you wake up thinking that you must make or die. The one that could possibly make it into... More

Blogwatch: Fiddlehead Salad

Mel of Bouchon for Two, like many of us, is a sucker for things with short seasonal shelf lives. Right now, she's after fiddleheads, or the unfurled fronds of young ferns that are harvested for food consumption. They look like snail's shells or some pasta marketed at picky kids. Mel says they're "delicate, earthy" and make a nice salad with minced garlic, Dijon mustard, Parmesan, walnuts, and lemon. But you might want to blanch them first—they contain mild toxins that dissipate after being fully cooked. Related: Fiddleheads [Talk]... More

You live where?

I've been a SE follower for a few months or so, and have gotten to know several of the regular posters by name. Is there a way to tell where everyone lives...not addresses, just by state or large city? I... More