tag:blogger.com,1999:blog-3101980281470446262.post6209348825101479810..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Follow-up on my Rare Cheesecake with Okara/おから入りチーズケーキのその後Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3101980281470446262.post-32839043005242068812011-04-14T20:34:47.459+09:002011-04-14T20:34:47.459+09:00Thank you very much, Hiroyuki, for this quick and ...Thank you very much, Hiroyuki, for this quick and complete answer. Since mitsuba likes shade, I will probably have to create a kind of "wall" around it: my balcony is on the western side and gets very hot and sunny in the afternoon. <br />If I manage to grow it, I shall probably ask you for advice in cooking/serving it. Last year I had a very bad experience with green shiso... It simply didn't germinate. I hope it'll work this year. Japanese herbs are not easy to find fresh here! Thank you again for your help!Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-10268930211700764302011-04-14T20:09:54.663+09:002011-04-14T20:09:54.663+09:00Sissi: I'm no expert on gardening. Just some...Sissi: I'm no expert on gardening. Just some general information:<br />Mitsuba prefers neutral to mildly acidic soil. The seed is light-favoured, so don't cover with too much soil. The germination temperature is 15-20C. Mitsuba likes half shade and moisture. When it grows 15 cm in height, start havervesting the leaves.<br /><br />Anyway, good luck! Don't forget to post about your experiences in growing mitsuba in your blog!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-44376799918936902552011-04-14T19:39:02.220+09:002011-04-14T19:39:02.220+09:00Excellent idea! Probably it works only with high f...Excellent idea! Probably it works only with high fat content cream cheese... I always use low fat quark cheese to make my cheesecakes, so probably the ice cream wouldn't be as creamy as yours.<br />By the way, I have planted last week mitsuba. I have never tasted it fresh nor seen it in my life (I was very happy and surprised to find Japanese plant seeds in a Swiss seeds shop and just bought two bags). I saw in your older posts that you have experience in gardening too. Do you have any advice for growing it? Unfortunately I haven't got a real garden, but two small balconies, where I plant herbs in big pots every year (some, like Chinese and European chives, survived even the winter and seem much stronger this Spring). Thank you in advance!Sissihttp://www.withaglass.comnoreply@blogger.com