tag:blogger.com,1999:blog-3101980281470446262.post2439647968583498234..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: YASUDA YOGURT, Chickpeas, etc/安田ヨーグルト、ひよこ豆などHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3101980281470446262.post-18732627814307045502014-06-30T06:59:45.866+09:002014-06-30T06:59:45.866+09:00Katrin: Of course, I'd like to see your dish! ...Katrin: Of course, I'd like to see your dish! I hope you make it and post about it in the near future!<br /><br />Yes, "tomato wrapped in pork belly", which I made as inspired by Shinya Shokudo. I wouldn't say I hate it, but I don't think I'll make it again.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-44278350097482212622014-06-30T04:06:38.142+09:002014-06-30T04:06:38.142+09:00There is one dish featuring (canned) chickpeas, cu...There is one dish featuring (canned) chickpeas, cucumbers and cherry tomatoes that we make from time to time when we eat together with Esther. (I don't suggest making it very often, because I'm not that fond of warm cucumbers. And I vaguely recall that you had posted about heated (maybe in the toaster oven?) cherry tomatoes once and that you didn't like them so much. But if you'd like, we can make that dish sometime in the future and I can post about it.)Katrinhttps://www.blogger.com/profile/11030393729782763552noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-1176701762002594792014-06-22T06:39:03.670+09:002014-06-22T06:39:03.670+09:00Barbara Y: Thanks for your comment. I grabbed that...Barbara Y: Thanks for your comment. I grabbed that particular can becase it was sold at a bargain price and my son loves anything that contains mushrooms.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-3904471882617041802014-06-22T01:19:24.506+09:002014-06-22T01:19:24.506+09:00HI, HIROYUKI. IT HAS BEEN A LONG TIME SINCE I POST...HI, HIROYUKI. IT HAS BEEN A LONG TIME SINCE I POSTED HERE AND THOUGHT IT WAS TIME TO CHECK WHAT IS GOING ON IN YOUR WORLD.<br />I WAS AMUSED TO SEE CAMPBELL'S SOUP WHICH IS SOMETHING ALMOST EVERY AMERICAN USES AT SOME TIME OR OTHER.<br />BARBARA YAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-24643606266259179462014-06-21T06:38:24.590+09:002014-06-21T06:38:24.590+09:00Kiki: Thanks for your suggestion. Yes, chickpea cu...Kiki: Thanks for your suggestion. Yes, chickpea curry sounds good, too.<br /><br />I did some googling and found, just as I had expected, that there were some Japanese who made natto and tofu with chickpeas. Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-46006869958590303672014-06-21T00:09:38.950+09:002014-06-21T00:09:38.950+09:00Totally agree, Hummus is the best. I eat it twice ...Totally agree, Hummus is the best. I eat it twice a week with flatbread or crisps. Chickpea curry is another dish which I highly recommend. Lots of recipes out there. Easiest way maybe based on a japanese curry roux while adding chopped tomatoes and spinach/leavy greens.Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-31521778928391539772014-06-20T22:24:03.026+09:002014-06-20T22:24:03.026+09:00Robyn: Thanks for your suggestion. I have totally ...Robyn: Thanks for your suggestion. I have totally forgotten about hummus!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-64845224597796512762014-06-20T15:50:22.170+09:002014-06-20T15:50:22.170+09:00I recommend Ottolenghi's hummus, the Jerusalem...I recommend Ottolenghi's hummus, the Jerusalem book version. Uses slightly unusual method of stirring baking soda, with soaked chickpeas over med heat for 3 minutes before adding water for simmering. Made when visiting friends in Japan recently, received rave response. I used ねりごま instead of tahini and only used about half the amount. Just google Ottolenghi hummus Jerusalem, lots of sources of the recipe online. <br /><br />Am rather surprised chickpeas are not more mainstream in Japan as the flavour and texture as well as the protein are ideal for use in a wide range of Japanese style dishes. Have fun experimenting and try to find a bulk source, which is likely to be much cheaper.Robynhttps://www.blogger.com/profile/12252225663784285026noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-91549852630974989552014-06-20T06:25:20.097+09:002014-06-20T06:25:20.097+09:00Sissi: Thanks for the suggestion! That sounds deli...Sissi: Thanks for the suggestion! That sounds delicious!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-60324543217441665762014-06-20T05:35:34.621+09:002014-06-20T05:35:34.621+09:00I also like chickpeas a lot. Try next time grillin...I also like chickpeas a lot. Try next time grilling some boiled chickpeas with spices of your choice. They make an excellent snack too. <br />Sissihttp://www.withaglass.comnoreply@blogger.com