August 2008

If you follow me on Twitter you may know that today was not a good day (nor was it a particularly good week). So, this little distraction via @nandita comes at a great time. It is a meme, but is a good one! It is called...

The Omnivore's Hundred

1) Copy this list into your blog or journal, including these instructions. 2) Bold all the items you’ve eaten. 3) Cross out any items that you would never consider eating. 4) Optional extra: Post a comment at Very Good Taste linking to your results.

So, here I present...

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Just about anyone who takes a trip to the historical city of Kyoto goes home bearing a box of yatsuhashi (八つ橋), a small delicate sweet that is flavored with nikki or cinnamon. While I am not from Kyoto, I get a fit of nostalgia for yatsuhashi on occasion. Fortunately they aren't that hard to make at home. Added bonuses: they are more or less fat free, gluten-free, and vegan!


Here are a bunch of unrelated-to-each-other links and thoughts that have accumulated recently.

Product linkage, edible

For UK and Europe readers: Japan Centre has a sale on this week for Yamamotoyama Soy Rappu, colorful soy based wrappers that are an interesting substitute for nori seaweed when making sushi rolls. I haven't really tried them myself yet, so I placed and order and will see how they work.

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About Japanese ingredients and substitutions

[Updated to add Substitution section.]

I haven't exactly counted it up, but of the thousands of comments left on Just Hungry, not to mention Just Bento, probably at least a quarter are questions about ingredients or ingredient substitutions. So I thought I might put down what my criteria are for what kind of ingredients I choose to feature in the recipes on either site, especially when it comes to Japanese recipes. [Update added on August 15th, 2008]: I've also added some suggested, and acceptable, substitutions.



Here is another great way to enjoy new potatoes. It's almost as simple to make as new potatoes with soy sauce and butter, though it uses a few more ingredients. Boiled whole new potatoes are panfried in a little sesame oil, then coated in a sticky sweet-salty-spicy miso sauce. The strong flavors of the miso sauce really go well with the blandness of the potatoes.

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I have to admit that I've been quite taken aback by how popular the new potatoes with butter and soy sauce recipe has been. Butter and soy sauce are so familiar to me as a tasty combination that I hadn't quite realized that it would be new and exciting to a lot of people.

Anyway, here's another extremely simple yet delicious way of using this magic combination on another summer vegetable - sweet corn. Here in Europe, eating corn on the cob is a relatively new custom imported from the U.S. - corn around here is either dried and ground up (as polenta and so on), or used as animal feed. So it's not always possible to buy great, very fresh sweet corn. This treatment can perk up even an ordinary supermarket-bought corn on the cob, and will really shine with corn that you've just picked from your own garden.

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