tag:blogger.com,1999:blog-3101980281470446262.post2863066017948941164..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Miscellaneous/雑多Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3101980281470446262.post-48100207027443000072008-06-08T17:45:00.000+09:002008-06-08T17:45:00.000+09:00Oh, thank-you! I'll try that.Oh, thank-you! I'll try that.nakjihttps://www.blogger.com/profile/11856813120254829569noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-9785278806892214502008-06-08T14:16:00.000+09:002008-06-08T14:16:00.000+09:00That photo shows the cheapest brand, Seishu Hakkai...That photo shows the cheapest brand, Seishu Hakkaisan (1.8-liter bottle, 2,000 yen).<BR/>According to their website, the green bottle is Junmai Ginjo Hakkaisan or Ginjo Hakkaisan.<BR/>http://www.hakkaisan.co.jp/corp/item.html<BR/><BR/>You already know the recipe:<BR/>For 5 cucumbers,<BR/>80 ml mirin-like seasoning (みりん風調味料)<BR/>80 ml cereal vinegar<BR/>1 tsp salt or appropriate amount of salted kombu<BR/><BR/>You may think that the amounts of mirin-like seasoning and vinegar are not enough. The trick is as follows:<BR/>Wash you hands thoroughly and pick up only the pickled pieces at the bottom. You can use a spoon or a ladle, but your hands work best!<BR/>Keep the remaining un-pickled pieces in the bag. They will be pickled in half a day or a day.<BR/>This recipe I learned from the TV show, Tameshite Gatten, on NHK. My wife and I were getting tired of the same old tsukemono recipe using only salt (and some MSG), when we learned this recipe. We tried it, found it was good. Since then, we have kept using this recipe.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-85807601468494637972008-06-08T11:48:00.000+09:002008-06-08T11:48:00.000+09:00Mmmm...Hakkaisan! That's my favourite sake. I usua...Mmmm...Hakkaisan! That's my favourite sake. I usually buy the bottle that's inyour picture, but once my husband bought the more expensive kind in the green bottle, which was reaaalllllyy nice. What's the difference in grades, do you know?<BR/><BR/><BR/>Also, your cucumber pickles look great, care to post a recipe?nakjihttps://www.blogger.com/profile/11856813120254829569noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-20721712446464121722008-06-08T08:38:00.000+09:002008-06-08T08:38:00.000+09:00I used to have two of them, but they took a lot of...I used to have two of them, but they took a lot of space in the fridge and were rather hard to keep clean, so I stopped using them years ago. Now I use "I wrap" bags.<BR/>You can see I wraps bags in action in another blog of mine.<BR/>http://blogs.yahoo.co.jp/hiroyuki_yumoto/8331024.htmlHiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-49129238718024282592008-06-08T05:08:00.000+09:002008-06-08T05:08:00.000+09:00Do you use a tsukemonoki (pickle press) to make yo...Do you use a tsukemonoki (pickle press) to make your pickled cucumbers? I found a small 750ml tsukemonoki which I find indispensable for preparing Japanese meals.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-64684475858246502432008-06-06T22:53:00.000+09:002008-06-06T22:53:00.000+09:00Hiroyuki - you are a hoot! I love your blog!Best-...Hiroyuki - you are a hoot! I love your blog!<BR/><BR/>Best- NancyNancy Hellerhttps://www.blogger.com/profile/10882024476105521785noreply@blogger.com