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    Tokyo, Japan

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  1. Oh, that's too bad. But thanks to you we now know: frozen galangal flowers are not a good substitute for myoga.
  3. Hmm, I don't think myoga is particularly musky, maybe it's a bit floral but it's more of a fresh green type flavour. Then again I'm not very good at describing tastes and I haven't had myoga in months (not really the season here). I say go ahead and use it, as it's more of a garnish and garnishes can be changed. In the hiyajiru I'm sure there are people who leave out the myoga and/or add other garnishes. If you use the galangal flowers and like them, then it's all good. The only problem would be that a big part of myoga's appeal is the crisp texture, which you might not get with the frozen galangal flowers. Do try them though and let us know.
  4. Yay! A Nakji food blog! I was really happy to see the return of the food blogs last year and have enjoyed them all. But yours is the one I've been waiting for. This is going to be a fun week! I was interested to see the nut roasters selling pecans. Are they popular there? Pecans are almost unheard of here in Japan, so I kind of assumed the same would apply to the rest of Asia.
  5. Oooh! I just like the "butter" salt. I really really like the "butter" salt... Funny, I'm not fond of "butter" (the quotation marks are totally necessary) flavoured potato chips- it's a popular chip flavour in　Japan- but I like it on popcorn.
  6. smallworld

    Cheddar Fondue

    We've done cocktail weinies with fondue, and they're great. I'd bet the corn dog bites would be good too. And this might be adding too much work, but I imagine that cornbread would be fantastic with a cheddar fondue.
  7. I live in Tokyo, have been to Tsukiji countless times, and am usually quite smug about the selection and quality of fish we get here compared to back home in Toronto. But your fish market pictures knocked my socks off. Thank you so much for going back to retake them. Stupid question: are there deer in Australia, or would that have been imported venison? And what do Australians generally think about exotic meat and hunting? Given the very strong anti-whaling sentiments there, I'm wondering if horse meat, foie gras wild venison and the like are also taboo.
  8. Many of the condiments mentioned so far don't really qualify as bad. But I'm sure these do: Those artificially flavoured powders to sprinkle on popcorn. It's shameful, but I love them.
  9. I'm just coming out of lurkdom to say: that's beautiful! I can't wait to see the rest of the pictures, as well as whatever meal you end up making.
  10. Tsukiji is not a tourist attraction? Then you better alert the people who run JNTO, Yokoso Japan and various travel agencies, all of whom promote Tsukiji in general, and the tuna auction in particular, as a must-see tourist attraction. As an example, see the latest Yokoso Japan poster, which features a Tsukiji tuna bidder as part of a line-up of stereotyped characters (including a geisha, sumo wrestler and maid cafe girl).
  11. What a great idea! I've been using little reusable silicon muffin cups instead of disposable foil or paper cups for a while now, but the colourful cups seem a bit out of place in a regular adult bento. These nori cups are a perfect solution. It seems like each cup in a stack comes separated by a paper lining, so they're not completely waste-free, but still. How cool.
  12. Holy cow, that's one phallic mushroom! I'm a Takenoko no Sato girl myself.
  13. I can't offer any specific recommendations, but if you'll be in Osaka for a year you'll have no problems getting tips from locals. I have in-laws in Osaka and visit a few times a year and and can honestly say I've never had a bad meal there. Osakans are extremely picky about food and that is reflected in the restaurant scene. You are also close to Kyoto and Kobe, two great food cities. In fact, it would be hard to think of a better place to be, food-wise, than Osaka (is my envy showing)?
  14. I've never tried Skor with coffee, which is odd because it was my favourite chocolate bar back home. But I can attest to Daim's (the Swedish equivalent of Skor) coffee friendliness. I buy the bags of mini Daims at Ikea and have learned to, as my coffee is brewing, dole out three candies from the bag and then to seal it and put it away. The putting away of the bag is very important, because if it remains within reach then I end up with a small mountain of red wrappers before my coffee is finished. Otherwise, nothing beats biscotti. Boring but true. Here's a question: do you adjust the sugar and milk/cream ratio to fit your coffee snack? I used to do that, using less sugar and more milk for sweet snacks. Until I realized that virtually all sweets go better with just plain milk than coffee!
  15. I don't know which I like less: Harumi Kurihara or NHK's 'introducing Japanese culture in English' type shows. Sounds awful! But I like Daniel Kahl so if it's ever shown as a repeat (when am I ever at home watching TV on a Sunday afternoon?) I may have to watch it. Helen, my husband uses egg and yamamimo in his okonomiyaki and he's not exactly a brilliant cook, so I kind of assumed it was standard. It's not?
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