tag:blogger.com,1999:blog-3101980281470446262.post8934889983028909602..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Daikon-and-Carrot Salad/大根とにんじんのサラダHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3101980281470446262.post-78919244518466660152012-01-13T08:52:14.430+09:002012-01-13T08:52:14.430+09:00Ha ha! That's a great tip about using chopstic...Ha ha! That's a great tip about using chopsticks! I definitely can't wait to try making a salad like this. Since I don't have yuzu, I might try to use the Meyer lemon I've been growing in my garden. I bought a small bush last year and it finally has some fruit. You can also apparently grow yuzu in California, but I'm afraid I don't have the space in my small garden.Yangszehttps://www.blogger.com/profile/06739891543812219552noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-63209399228011343222012-01-12T06:35:33.023+09:002012-01-12T06:35:33.023+09:00YSC: 10 minutes or so, if I remember correctly. ...YSC: 10 minutes or so, if I remember correctly. That depends. Add 1 tsp salt, mix with a pair of chopsticks (not your hand), let stand for 5 min., check that enough water has come out. If not, mix again with chopsticks or your hand, and let stand for another 5 min.<br /><br />I like to use chopsticks for mixing because if I use my hand, my hand gets much of the salt I added!<br /><br />The salad *was* tasty, and my son said, "I want to have a salad of yuzu peelings only."Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-63739987615882651542012-01-12T03:29:12.599+09:002012-01-12T03:29:12.599+09:00Hi Hiroyuki, your daikon and carrot salad looks de...Hi Hiroyuki, your daikon and carrot salad looks delicious! How long do you let it stand for before you squeeze the juice out? Thanks!Yangszehttps://www.blogger.com/profile/06739891543812219552noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-61473431939444944852012-01-10T06:46:29.528+09:002012-01-10T06:46:29.528+09:00Shu Han: Thanks for your comment. I visted your ...Shu Han: Thanks for your comment. I visted your blog and found you made real home-made kimchi!!! I hope I can make it the way you do some day. The only problem is that Korean red peppers are hard to come by in Japan.<br /><br />I AM lucky to have a generous father who is willing of send us boxes of his produce.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-54813451793247251192012-01-09T23:13:48.247+09:002012-01-09T23:13:48.247+09:00happen to have recently made kimchi too!
You are ...happen to have recently made kimchi too! <br />You are so lucky to have yuzu! Here, it's so expensive and hard to find!Shu Hanhttps://www.blogger.com/profile/00248873228185558472noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-79736689511576137672012-01-09T16:38:14.608+09:002012-01-09T16:38:14.608+09:00Cheryl: Thank you for the tip. I will try the ti...Cheryl: Thank you for the tip. I will try the tip the next time I squeeze a yuzu. Sorry I don't have any left in the house.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-88535712321077698122012-01-09T15:36:05.998+09:002012-01-09T15:36:05.998+09:00I'm not sure if this trick will work with yuzu...I'm not sure if this trick will work with yuzu, but with lemons and limes, you can put them in the microwave for 10 seconds and they'll supposedly give you more juice.Cherylnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-37981294514751257372012-01-09T07:21:44.000+09:002012-01-09T07:21:44.000+09:00Kiki: I hope you find them somewhere soon because...Kiki: I hope you find them somewhere soon because the dish is very easy to make yet very tasty. Note that this dish is NOT an osechi ryori. I knew that my children wouldn't eat much tazukuri, so I had to make something else that would suit them.<br /><br />Sissi: I think that yuzu juice in a bottle should taste the same as fresh, provided that it is 100% yuzu juice, but the real value of yuzu is their zest.<br /><br />Yuzu are expensive even in Japan. They usually cost about 100 yen per piece.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-31574088211927864712012-01-09T06:59:00.084+09:002012-01-09T06:59:00.084+09:00This salad looks so simple and delicious. I wish I...This salad looks so simple and delicious. I wish I could find yuzu here (I have some yuzu juice in a bottle, it's not the same I know...). <br />Last year they were selling yuzu in the Japanese shop: they looked "tired" and were about 6 dollars for one small piece... I regret I didn't buy one at least to taste: they probably won't import them this year. <br />Kiki, if you want I will send you some dried sardines with pleasure. They have them here in every Japanese shop. Please let me know!Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-12673930608556690322012-01-08T23:49:22.760+09:002012-01-08T23:49:22.760+09:00I wish I could buy this little dried sardines here...I wish I could buy this little dried sardines here. I have seen them a lot about 10 years ago but since then they vanished from the asia stores. I would really like to try your osechi recipe for sugary almond sardines.Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.com