tag:blogger.com,1999:blog-3101980281470446262.post30327991588561330..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Tonjiru (Pork Soup)/豚汁Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3101980281470446262.post-54156531805843797062014-11-21T18:48:42.024+09:002014-11-21T18:48:42.024+09:00Thank you for the link. I must have forgotten you ...Thank you for the link. I must have forgotten you mentioned this variety... I must say that I never expected to find it in Switzerland, so I probably forgot easily the name...<br />I am sure at least I'll eat healthier rice because if I understood well it's organic!!! I am lucky to be able to eat most of my food organic, so I'm glad to add rice to this list. <br />I'll taste it this weekend. Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-83519324363558601932014-11-21T06:24:15.927+09:002014-11-21T06:24:15.927+09:00Sissi: Me, too. I always think of the beginning of...Sissi: Me, too. I always think of the beginning of the TV drama when I make tonjiru, although my way of making it is completely different from his.<br /><br />Koshiibuki!!! I've talked about this variety several times in my blog, I suppose. It's as good as Koshihikari, yet less expensive. I usually buy Koshiibuki. It's little known outside of Niigata. Today, many prefectures have their own "recommended" varieties like Mori no Kuma San in Kumamoto pref. and Akitakomachi in Akita pref.<br />Hokkaido produces more than ten varieties of rice:<br />http://www.hokkaido-kome.gr.jp/hinsyu/<br />(Sorry, Japanese only)<br /><br />I hope Koshiibuki lives up to your expectations!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-79752413619239706112014-11-21T01:57:54.354+09:002014-11-21T01:57:54.354+09:00Tonjiru always makes me think of Shinya Shokudo...Tonjiru always makes me think of Shinya Shokudo's beginning... Yours looks delicious and I'll make it if one day I have all the obligatory ingredients (not obvious here!). <br />By the way, my Italy-grown Yumenishiki rice was out of stock today and instead of buying something cheaper I thought it was a good occasion to try something new and more expensive... and I bought rice from Niigata. I found it at this website when I came back home :<br />http://shop.ng-life.jp/sodeyama/新潟県産こしいぶき-袖山商店/<br />I'll think of you when I cook it (I'm even thinking of learning to cook in a pot instead of my European rice cooker... so that I don't spoil it). Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-69120945700903419862014-11-19T19:29:00.229+09:002014-11-19T19:29:00.229+09:00Cate: コメントありがとうございます。
どう料理しても、豚肉とごぼうの組み合わせは最強ですね(笑...Cate: コメントありがとうございます。<br />どう料理しても、豚肉とごぼうの組み合わせは最強ですね(笑)。豚丼にも、ごぼうは欠かせない!<br /><br />Cateさんのブログ、拝見しました。<br />Keep up the good work!!!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-56717780183637447552014-11-19T19:14:50.772+09:002014-11-19T19:14:50.772+09:00美味しそう :)美味しそう :)Catehttp://kyotokitchen.netnoreply@blogger.com