tag:blogger.com,1999:blog-3101980281470446262.post4319113955880794397..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Komatsuna Ohitashi, Komatsuna Goma Ae, and Ohsakina in Ramen/コマツナのおひたし、コマツナのゴマ和え、ラーメンに入れた大崎菜Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3101980281470446262.post-21149605877823800132010-10-28T10:17:47.319+09:002010-10-28T10:17:47.319+09:00Kiki: Sorry, not Kiko but Kiki!Kiki: Sorry, not Kiko but Kiki!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-33815368403905962842010-10-28T10:11:47.620+09:002010-10-28T10:11:47.620+09:00Kiko: I can't go back to 2,000 years ago, but...Kiko: I can't go back to 2,000 years ago, but I can go back to the Heian Period, more than 1,000 years ago, when four primal seasonings were used: salt, vinegar, sake, and hishio 醤 (sauce made by fermentation).<br /><br />The word anbai 塩梅 (lit. salt and ume (Japanese plum) vinegar), which referes to the importance of the two seasonings, is still used today (for different meaings).<br /><br />The exact origin of ponzu is unknown, but it's probable that it was made in the Edo Period.<br /><br />It's no exaggeration to say that soy sauce has changed the course of Japanese cuisine completely. This should be an interesting topic to discuss in the future.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-10549984682590757962010-10-28T05:20:57.914+09:002010-10-28T05:20:57.914+09:00Ponzu reminds me of some ancient roman recipes: mi...Ponzu reminds me of some ancient roman recipes: mixing cooked vegetables or cooked greens or meat dishes with vinegar (or juice from unripe green grapes or squeezed sorrel leaves), fishsauce (modern times ask for nam plah - it is the same as roman garum/liquamen) and a sweet sirupe based on grapes. Taste buds are the same - even compared with taste buds 2000 years ago.<br /><br />They would have loved soy sauce for sure :-)<br /><br />KikiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-4854791258856017022010-10-27T02:37:50.075+09:002010-10-27T02:37:50.075+09:00Ah. Maybe it is, at that. This didn't occur to...Ah. Maybe it is, at that. This didn't occur to me when I posted :)<br /><br />Anyway, I always enjoy your Posts. Thanks.Arthur3030noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-72848025873803798682010-10-26T09:22:54.806+09:002010-10-26T09:22:54.806+09:00Arthur3030: The fact that you are an American liv...Arthur3030: The fact that you are an American living in the US and you have made the real version endlessly is much, much more interesting!! (laugh, laugh)<br /><br />The thing is, the un-soused version is what I grew up with. My mother simply boiled spinach, and my father had a bad habit of "pouring" too much soy sauce over it, like so many other Japanese at that time (1960s). (Ponzu was unknown to my family then.)Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-53065188121339723922010-10-26T09:08:11.681+09:002010-10-26T09:08:11.681+09:00I'm totally puzzled by your claim that this is...I'm totally puzzled by your claim that this is the first time you made real ohitashi. I'm an American living in the US and I've made this endlessly (the real version, I assure you).<br /><br />Do you really mean first time ever? Interesting.Arthur3030noreply@blogger.com