More on the new theme

Thank you for all of your comments about the new theme/event! I have been mulling over it, and I while I still haven’t decided on the name yet, I have more or less decided on what it will be:

  • It will concentrate on a particular ingredient, or in some cases a set/pair of ingredients, that are an integral part of Japanese cooking.
  • We’ll stay away from anything that is wildly expensive (e.g. tuna ootoro, wagyuu) since after all, those things are not really a part of home cooking. Most things should be obtainable by mail order, but perhaps not all - I haven’t nailed down the list yet.
  • There will be no substitutions. I suggest substitutions all the time, but for this particular theme I want people to not only learn how to cook something, but also how it should taste, look and so on. I think that variations and substitutions are most successful when you know how the original thing you are varying from should be like.

I hope it will be interesting to follow along with. As I said before, I plan to start the first round in January or so.

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Re: More on the new theme

Hooray! I, for one, am very excited. Thanks, Maki!

Zonodon | 11 November, 2009 - 03:25

Re: More on the new theme

That is very exciting... one of the things I would like to learn is ways of using Mochiko flour.

Sonya | 11 November, 2009 - 06:15

Re: More on the new theme

Hmm as far as substitutions go, what about sake and mirin? I'm 17 and cannot get these ingredients, as the legal drinking age here is 19.

Aleria | 11 November, 2009 - 07:37

Re: More on the new theme

Aleria, it may be that not everyone can participate in every round of the ingredient class (or whatever the final name will be), due to various issues. But you will still be able to participate when the ingredient in question is available to you.

maki | 11 November, 2009 - 07:41

Re: More on the new theme

Dear Maki,
This is my opportunity to tell you that I have been involved with japan and Japanese food for a long time but the latter has still remained a mystery in many respects--that is until I discovered your site. I think that you are doing for Japanese cooking what Julia Child did for French Cooking--making it comprehensible and accessible to the non-Japanese cook. Keep up the good work.

Carol. | 11 November, 2009 - 11:18

Re: More on the new theme

Carol, that is such a nice thing for you to say. I am so not at Julia Child's level but...thank you! :)

maki | 11 November, 2009 - 12:42

Re: More on the new theme

This looks great! I can't wait to try some new Japanese ingredients and recipes.
Hope your Bento book is going well/wrapping up!

Meaghan | 11 November, 2009 - 14:16

Re: More on the new theme

Just yesterday I collected some ginnan (ginkgo nuts) from under trees in Flemington, New Jersey. De-pulped them on site, rinsed well when back home, and now . . .

Found some recipes on line but I would surely like to know more.

Judy

Judy | 12 November, 2009 - 18:21

Re: More on the new theme

Great idea

Unfortunately I'm a student now, so I can't really buy any ingredients that have to be posted from London, as the postage wouldn't be worth ordering them in any quantity I could store.

I look forward to reading your posts though.

Alice | 12 November, 2009 - 22:37

Re: More on the new theme

New theme is a great idea. Teaching how to use a particular ingredient is truly teaching people how to cook! I would love the see the ingredient names spelled out in Japanese characters so they could be easier to find in my local asian market (which I would have never ventured into if it weren't for your dashi recipe.)

anon. | 13 November, 2009 - 04:02

Re: More on the new theme

Sounds wonderful. I can't thank you enough for your websites. I make something out of them at least once a week and am excited to try your new theme. Like many of your readers I lived in Tokyo in my youth and preparing your food brings back the tastes and memories of childhood.

anon. | 17 November, 2009 - 06:44

Re: More on the new theme

hey maki, im excited about the book and those themed events.
have you considered making a iphone app for your book? i could help out, im a iphone-developer. got the idea cause cooking-related apps seem to sell quite well on the app store.
enjoy your blog!

anna

anon. | 18 November, 2009 - 12:57

Re: More on the new theme

That sounds really exciting. I can't wait. It would be extra awesome if when you pick the ingredients you show a picture as well as the name since living in Japan there are a lot of ingredients I see in the supermarket that I don't know the names of. Of course I can always google image stuff.

niki | 20 November, 2009 - 15:14

Re: More on the new theme

hey maki, im excited about the book and those themed events.
have you considered making a iphone app for your book? i could help out, im a iphone-developer. got the idea cause cooking-related apps seem to sell quite well on the app store.
enjoy your blog!

shashi | 26 November, 2009 - 18:07

Re: More on the new theme

I'm so excited to participate! how fun!

CWK | 10 December, 2009 - 02:37

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