tag:blogger.com,1999:blog-3101980281470446262.post4546975552423807493..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Grilling Edamame/枝豆を焼くHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3101980281470446262.post-4730448341993668142014-08-10T13:31:54.000+09:002014-08-10T13:31:54.000+09:00Patrick: Thanks for your comment! You must have ha...Patrick: Thanks for your comment! You must have had a wonderful time in Niigata!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-79451855157479499742014-08-10T10:21:38.824+09:002014-08-10T10:21:38.824+09:00面白い。枝豆 焼くと 枝 "まあまあ" め に なる曽於ですね。
I real...面白い。枝豆 焼くと 枝 "まあまあ" め に なる曽於ですね。<br /><br />I really enjoy reading your blog posts. I lived in Niigata a long time ago...reading your posts brings back great memories of the food, people, and countryside.<br /><br />なつはし! PatrickPatrickhttps://www.blogger.com/profile/01292734902555089465noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-57193240150194047372014-08-06T02:18:38.622+09:002014-08-06T02:18:38.622+09:00If I had a garden I would try growing edamame... I...If I had a garden I would try growing edamame... I have never seen it fresh here.. but I had it several times in Japan and it was so much better than the defrosted ones... Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-1778387976525628932014-08-05T07:10:19.813+09:002014-08-05T07:10:19.813+09:00Sissi: Yes, many people still sprinkle salt after ...Sissi: Yes, many people still sprinkle salt after boiling. Probably they use less salt when boiling, so they need additional salt afterwards.<br /><br />If you are lucky enough to get fresh edamame, try my method:<br />http://hiro-shio.blogspot.jp/2008/08/edamame-young-soy-beans.html<br />Believe me, this particular method (boiling in 4% water for 3-5 minutes and cooling with a fan, not rinsing in cold water) is the very best, resulting in nice and plump edamame.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-77936468640714557022014-08-05T06:20:20.149+09:002014-08-05T06:20:20.149+09:00I have always wondered why edamame are salted in i...I have always wondered why edamame are salted in izakayas... But I guess it's when you open them with your fingers, there is some salt on your fingers, so finally the beans get some salt while you eat... <br />I am furious because my Japanese grocery shops start selling Chinese edamame only and it's not half as good as Japanese... Sissihttp://www.withaglass.comnoreply@blogger.com