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 Post subject: Re: (Many) Japan eats
PostPosted: Thu Jan 30, 2014 4:17 pm 
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Brain Made of Raw Seitan
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Location: Willamette Valley, OR
I know like zilch about Japanese food! These look really yummy.

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 Post subject: Re: (Many) Japan eats
PostPosted: Mon Feb 24, 2014 4:46 pm 
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Attended Chelsea Clinton's Wedding
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Joined: Thu Dec 23, 2010 3:37 pm
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Location: Nairn, Scotland
OH made this wonderful meal for my birthday yesterday

From left: maki (cucumber and spring onion), mochi, tofu, cucumber and walnut, maki (beetroot & wasabi) with pickled ginger and a dashi dipping sauce

Chools

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Japanese by Bratach, on Flickr

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 Post subject: Re: (Many) Japan eats
PostPosted: Mon Jun 01, 2015 12:19 pm 
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Has it on Blue Vinyl
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Location: K'JIPUKTUK (Halifax, N.S.)
Teach me the way of your quick pickle!

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 Post subject: Re: (Many) Japan eats
PostPosted: Wed Jun 10, 2015 12:25 pm 
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Baking In The Flavor

Joined: Tue Jun 03, 2014 7:02 pm
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This all looks sooo yummy!!

For the gyoza, I've never had them but they seem to me like dumplings which I adore. Is the dough basically the same, the filling being what constitutes the difference?


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 Post subject: Re: (Many) Japan eats
PostPosted: Wed Jun 10, 2015 12:57 pm 
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Everything looks so good!


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 Post subject: Re: (Many) Japan eats
PostPosted: Thu Jun 18, 2015 2:45 am 
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Nailed to the V
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Joined: Sun Oct 24, 2010 3:17 am
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B_A_D wrote:
Teach me the way of your quick pickle!


I don't have really recipes I stick to but the basic method for salt pickles is: cut a sturdy vegetable into slices of your choice, but into plastic bag and add something salty and aromatics, then massage the vegetable in the bag, let sit for a few hours in the fridge, done. Good vegetables for this are cucumbers, daikon, napa cabbage, carrots.

Something salty: salt or soy sauce
Aromatics: smashed garlic, ginger, toasted sesame oil, lemon zest
I also like to add some shiokombu for more umami, instant kombu dashi granules work, too (or plain MSG even)

Then I also make sweet and sour pickles sometimes as well, usually with daikon and carrots. Method is the same as above, but you massage the daikon with vinegar, sugar, salt, aromatics of choice. You can also use umesu instead of vinegar.


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