tag:blogger.com,1999:blog-3101980281470446262.post4133911314748688556..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Which to Use, Momen or Kinu/木綿と絹のどっちを使う?Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3101980281470446262.post-39530635924104434702010-03-18T20:56:14.122+09:002010-03-18T20:56:14.122+09:00David: My wife once liked Kurihara, and often wat...David: My wife once liked Kurihara, and often watched her on television, but not me.<br /><br />I have some recipes of hers, which I made a note of from TV shows like "Hanamaru Market", but I haven't tried any of them yet.<br /><br />It will be a good idea to try one of her recipes and show it in my blog.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-52859811704917205102010-03-18T18:43:14.418+09:002010-03-18T18:43:14.418+09:00I like the way Harumi Kurihara adds tofu to her mi...I like the way Harumi Kurihara adds tofu to her miso soup. She just tears it into pieces with her fingers, kind of crumbling it. She also puts ground sesame seeds in her miso soup. Really good. Have you used her cook books? I have only tried a few recipes (tofu salad, chirashi zushi, carrot/tuna salad and macha gelatin) but everything has turned out good.Davidhttps://www.blogger.com/profile/06358782621832676354noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-5528682147287071992010-03-16T17:57:52.687+09:002010-03-16T17:57:52.687+09:00Dear Hiroyuki,
Don’t worry about late answer, I al...Dear Hiroyuki,<br />Don’t worry about late answer, I also need sometimes little bit.<br /><br />Yes, I’m Amato on egullet, I read right now a lot, don’t want to ask questions which were already answered.Amatohttps://www.blogger.com/profile/03883851302891534290noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-56533223568274835512010-03-14T08:58:20.551+09:002010-03-14T08:58:20.551+09:00Amato: Sorry for a late reply; I was very busy al...Amato: Sorry for a late reply; I was very busy all day yesterday, preparing for the party I held last night. I still have a slight hangover... It's 8:57 in Japan right now.<br /><br />I think you know more about nama-fu than I do (laugh). It's gluten, either boiled or steamed. Baked gluten is yaki-fu.<br /><br />Are you "Amato" on eGullet?Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-26080277857417305262010-03-13T22:52:22.315+09:002010-03-13T22:52:22.315+09:00Thank you for this useful information, I always wa...Thank you for this useful information, I always wanted to ask you about seitan :-), because I never saw any recipes on Japanese web.<br />To see the kanji is great for me.<br /><br />It would be very interesting to see some fu cooking on your blog,I dont know anything about it, only to put it into miso soup.<br />I have a question again: what exactly is nama-fu? <br />Raw seitan?<br />Because there are fu-mochi, and I want try (badly) I have a recipe.<br />:-)<br />PS. I’m "in" egullet forums, my application was successful. ;-)Amatohttps://www.blogger.com/profile/03883851302891534290noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-75573648537870936602010-03-10T20:38:58.244+09:002010-03-10T20:38:58.244+09:00Amato: Unfortunately, no, I've never made tof...Amato: Unfortunately, no, I've never made tofu tsukemono. I'm a bit of a tofu "purist". My absolute favoriate is hiyayakko, that is, cold tofu with soy sauce and some garnish.<br /><br />Seitan!? I have learned a new Japanese word from you (laugh)!<br />From Wikipedia:<br />In Japan, seasoned "gluten meat" (i.e. seitan, as cooked in the macrobiotic manner) is not well known or widely available, despite the macrobiotic diet's Japanese origins. When used, the terms for this food are rendered in katakana as グルテンミート (Romanized "gurutenmīto," from the English "gluten meat"), or, rarely, セイタン ("seitan"). Outside macrobiotic circles, these terms are virtually unknown in Japan, and they do not typically appear in Japanese dictionaries.<br /><br />While seitan is virtually unknown to the Japanese, fu (wheat gluten) is widely known. Here in Niigata, kuruma fu (fu in the shape of a wheel) is very, very popular. In fact, it's an indispensable ingredient in zenmai (a type of wild edible plant) nimono.<br />I hope I can post about it some day.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-59566153282917365422010-03-10T18:23:38.092+09:002010-03-10T18:23:38.092+09:00Hiro, did you ever try to make a tofu-miso "t...Hiro, did you ever try to make a tofu-miso "tsukemono"?<br />It is very tasty, like cheese!<br />Just put some good tofu (momen were better) in a container (cut tofu in 1 cm slices), cover bottom with miso you like (I use nice organic miso) and cover the tofu.<br />Let sit in refrigerator for 1-2 days or overnight. Very nice with some fresh veggies as okazu for gohan.Sometimes I make "sesame miso" with neri goma, and use it for tofu-tsukemono.<br />I have some nigari tofu coagulant at home and wanted to make my own fresh tofu next time.<br />I think most westerner people "problem" with tofu and seitan is to think about it as a substitute for meat.<br />But as you said, it is a food product with its own uses.<br />If you expect it to taste like meat or cheese you will be dissapoited.But if you use as own kind, great stuff.<br /><br />How about seitan, do Japanese use it in kitchen? I think it is nama-fu, I`m not sure.Amatohttps://www.blogger.com/profile/03883851302891534290noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-62399209168265007982010-03-09T05:27:50.346+09:002010-03-09T05:27:50.346+09:00Mapo tofu is one of my favourite dishes!Mapo tofu is one of my favourite dishes!Jhttps://www.blogger.com/profile/15714208713421365819noreply@blogger.com