tag:blogger.com,1999:blog-3101980281470446262.post2770601963679362786..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Making Nina/煮菜の作り方Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3101980281470446262.post-13711993791997688372013-03-29T07:08:19.557+09:002013-03-29T07:08:19.557+09:00Kiki: I would recommend pan-frying your takanazuk...Kiki: I would recommend pan-frying your takanazuke with sesame oil and other ingredients (such as soy sauce, sugar, and red pepper).<br />http://cookpad.com/recipe/2162462<br />http://cookpad.com/recipe/1237356<br />(Japanese only)<br /><br />Nina is worth making only if you have plenty of well-pickled, sour nozawana.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-4802426187409716682013-03-29T04:22:28.340+09:002013-03-29T04:22:28.340+09:00I have some Takanazuke 高菜漬 in storage, should I tr...I have some Takanazuke 高菜漬 in storage, should I try this? Without Sake Sake :-) Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-43880566612128841142013-03-28T21:43:03.976+09:002013-03-28T21:43:03.976+09:00Kiki: Sorry, I meant sake kasu (lees), not sake s...Kiki: Sorry, I meant sake kasu (lees), not sake sake. Sorry, I'm drunk!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-41613850143004892612013-03-28T21:28:22.305+09:002013-03-28T21:28:22.305+09:00Kiki: You have to give it a try! Add sake sake if...Kiki: You have to give it a try! Add sake sake if you can! (laugh)Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-75511822082465526772013-03-28T21:14:59.349+09:002013-03-28T21:14:59.349+09:00Reminds a little on Sauerkraut (salt pickled /lact...Reminds a little on Sauerkraut (salt pickled /lactobacillus pickled cabbage), but usually Sauerkraut is not that sour/salty to wash it again and again. I wonder what will happen if I mix Sauerkraut with Sardines.Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.com