http://www.nytimes.com/2004/01/07/dining/07JAPA.html

Flavors Fresher Than Sushi
By JULIA MOSKIN
Published: January 7, 2004

NEW YORKERS have long believed that a credit card, an open
mind and the wit to put yourself in the hands of a great
sushi master are a sure route to understanding Japanese cuisine.
[...]


Lengthy article on increasingly authentic Japanese
cuisine in NY.









--
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http://www.nytimes.com/2004/01/07/dining/07JAPA.html

Flavors Fresher Than Sushi
By JULIA MOSKIN
Published: January 7, 2004

NEW YORKERS have long believed that a credit card, an open
mind and the wit to put yourself in the hands of a great
sushi master are a sure route to understanding Japanese cuisine.
[...]

I guess I'm wondering if anybody read this article. It talks
about some esoteric Japanese cuisine that I know I've never
heard of before and 'fusion' cuisine (yuzo creme brulee!). Heck,
I'm no expert.

okonomiyaki
takiyoki
katsuobushi
panko
kushikatsu
nicotine infused shochu
hinai-jidori grilled over binchotan
yuzu
beef cheeks (? cheeks? as in jowls?)
oshitashi
wagashi
kanten
et cetera





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This is a spam protected message. Please answer with reference header.
Posted via http://www.usenet-replayer.com

Sushi wrote:
I guess I'm wondering if anybody read this article. It talks
about some esoteric Japanese cuisine that I know I've never
heard of before and 'fusion' cuisine (yuzo creme brulee!). Heck,
I'm no expert.

okonomiyaki

Heard of it, can't think of what it is. Sounds like an
honorific skill-level for a sumo wrestler.

takiyoki

No clue.

katsuobushi

Something with Bonito.

panko

C'mon. Bread crumbs used on fried stuff. Nothing
new in America.

kushikatsu

Pork kabobs.

nicotine infused shochu

Gross. Nicotine? It's an insecticide. This should
be illegal.

beef cheeks (? cheeks? as in jowls?)

Yeah. Cheek meat from most animals is both tender and
flavorful if cooked right.

hinai-jidori grilled over binchotan
yuzu
oshitashi
wagashi
kanten

Got nothign for those.

et cetera

I've had that before. It's very good.

--Blair
"Try it with akamiso soup."

Blair P. Houghton wrote:

Sushi wrote:

I guess I'm wondering if anybody read this article. It talks
about some esoteric Japanese cuisine that I know I've never
heard of before and 'fusion' cuisine (yuzo creme brulee!). Heck,
I'm no expert.

okonomiyaki


Heard of it, can't think of what it is. Sounds like an
honorific skill-level for a sumo wrestler.


It's a japanese pancake omelet with tons of stuff..

Do a google search for it, some interesting sites.

--
Dan

"Sushi" wrote in message
u...
http://www.nytimes.com/2004/01/07/dining/07JAPA.html

Flavors Fresher Than Sushi
By JULIA MOSKIN
Published: January 7, 2004

NEW YORKERS have long believed that a credit card, an open
mind and the wit to put yourself in the hands of a great
sushi master are a sure route to understanding Japanese cuisine.
[...]

I guess I'm wondering if anybody read this article. It talks
about some esoteric Japanese cuisine that I know I've never
heard of before and 'fusion' cuisine (yuzo creme brulee!). Heck,
I'm no expert.

okonomiyaki

Okonomiyaki, sometimes called a Japanese pizza. Consists of shredded cabbage
and flour
forming a pancake like mix with all sorts of stuff in it. Decades ago it use
to be just thin slices
of pork, beni shouga (red ginger) and aonor (powered nori) and katsuobushi.
But current okonomiyaki can have all sorts of stuff in it from shrimp to
cheese. Use to be served with Okonomiyaki sauce (a slightly sweet worchester
sauce) only but today with mayonaise as well. A famous Kansai (Osaka area)
food.

takiyoki

Takoyaki, also an Osaka favorite is basically a little dough ball with a
piece of octopus in it, grilled
on a pan with little indentations. Served piping hot, often by street
vendors, with sauce, mayo
andaonori and katsuobushi. Taste is close to the okonomiyaki above.

katsuobushi

Bonito which is dried hard as a piece of wood. Shaved it is used as a
garnish on many dishes.
When served on something hot such sa okinomiyaki or takoyaki, the shaved
flakes move "dance".
Of greater importance is Katsuobushis' role in making dashi. The other two
main dashi sources
being iriko and konbu.

panko

Panko literally translates as bread-powder. It is just breadcrumbs but made
from Japanese bread
and different from the bradcrum used in the US. It is used for fried foods
in Japan such as
Tonkatsu (port cutlet), Chikinkatsu (chicken cutlet), kakifurai (fried
oysters) ebu furai (fried shrimp)
etc.

kushikatsu

Little cutlets served on a skewer

nicotine infused shochu

Shouchuu is a strong clear distilled drink (rather similar to vodka) known
mostly as a drink
of Kyuushu, the Southrnmost major island. Usually made from rice, buckwheat,
sweet potatoe
and in some cases even sugar cane. This drink is not a wine and is much
stronger than "sake".
Don't know anything about nicotine-infused. I quit smoking a long time ago.

hinai-jidori grilled over binchotan

Guessing you mean hina (chick) Jidori (a type of Japanese chicken, rather
small, and very
flavorful). I don't know what that binchotan is, although the tan indicates
charcols of some kind.

yuzu

Yuzu is a citrus very aromatic. Used often in Ponzu and in Yuzugoshou
(yuzu-pepper paste).

beef cheeks (? cheeks? as in jowls?)

Probably hoho-niku..meat from the cheeks, suppose to be very tender.

oshitashi

A side dish.
Certain vegetables boiled and pressed dry and served cold, with ponzu or
sesame sauce.
Usually leafy vegetables or in some cases the stems. Spinach can be made
this way.

wagashi

Japanese style confectionaries.
See here for examples: http://www.kitchoan.com/

kanten

A vegetable based gelatin. Pushed through a box with holes it comes out like
square noodles. I have never been a fan of this.

Musashi

In article , Sushi
wrote:

I guess I'm wondering if anybody read this article. It talks
about some esoteric Japanese cuisine that I know I've never
heard of before and 'fusion' cuisine (yuzo creme brulee!). Heck,
I'm no expert.

okonomiyaki
takiyoki
katsuobushi
panko
kushikatsu
nicotine infused shochu
hinai-jidori grilled over binchotan
yuzu
beef cheeks (? cheeks? as in jowls?)
oshitashi
wagashi
kanten
et cetera

I've had many of these items here in SoCal as well as in Japan. My
suggestion is that you get a copy, right now, of "A Dictionary of
Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97).
It will answer all your questions regarding most all of these, and many
more items that you'll be able to procure. Go get it right now.

What are you staring at, go buy the damn thing!

It's right here and cheap for the result:

http://www.amazon.com/exec/obidos/tg...qid=1073716244
//ref=sr_8_xs_ap_i0_xgl14/102-6018003-4582500?v=glance&s=books&n=507846

--
First they gerrymander us into one-party fiefs. Then they tell us they only
care about the swing districts. Then they complain about voter apathy.
-- Gail Collins

In article , Gerry
wrote:

I've had many of these items here in SoCal as well as in Japan. My
suggestion is that you get a copy, right now, of "A Dictionary of
Japanese Food, Ingredients & Culture" by Richard Hosking (Tuttle, '97).
It will answer all your questions regarding most all of these, and many
more items that you'll be able to procure. Go get it right now.

What are you staring at, go buy the damn thing!

It's right here and cheap for the result:

http://www.amazon.com/exec/obidos/tg...qid=1073716244
//ref=sr_8_xs_ap_i0_xgl14/102-6018003-4582500?v=glance&s=books&n=507846

Ahem. It's been a number of hours, and no one has reported back to me
that they've purchased this book. I guess I'll make it part of my sig
file in this group to ensure evangelism.

--
A Dictionary of Japanese Food, Ingredients & Culture by Richard Hosking
(Tuttle, '97). All anybody needs to know about plumbing the depths of Japanese
food; a cuisine far more vast than sushi.

Gerry wrote:
In article , Gerry
wrote:

http://www.amazon.com/exec/obidos/tg...qid=1073716244
//ref=sr_8_xs_ap_i0_xgl14/102-6018003-4582500?v=glance&s=books&n=507846

Ahem. It's been a number of hours, and no one has reported back to me
that they've purchased this book. I guess I'll make it part of my sig
file in this group to ensure evangelism.

I put it in my shopping cart, but I need a couple more things
before I can get free shipping.

--Blair
"It's the micropayment economy."

Musashi wrote:


nicotine infused shochu


Shouchuu is a strong clear distilled drink (rather similar to vodka) known
mostly as a drink
of Kyuushu, the Southrnmost major island. Usually made from rice, buckwheat,
sweet potatoe
and in some cases even sugar cane. This drink is not a wine and is much
stronger than "sake".
Don't know anything about nicotine-infused. I quit smoking a long time ago.

I assumed shochu was a Japanese derivative of the Korean beverage
"soju", which has been made there for centuries. The products have a
very similar flavor and appearance.

In article om, cory
wrote:

nicotine infused shochu

Shouchuu is a strong clear distilled drink (rather similar to
vodka) known mostly as a drink of Kyuushu, the Southrnmost major
island. Usually made from rice, buckwheat, sweet potatoe and in
some cases even sugar cane. This drink is not a wine and is much
stronger than "sake". Don't know anything about nicotine-infused. I
quit smoking a long time ago.

I assumed shochu was a Japanese derivative of the Korean beverage
"soju", which has been made there for centuries. The products have a
very similar flavor and appearance.

It was hit upon very long ago it seems. In either case they are both
rice-based spirits produced (if have this right) through the same
koji-kin mold. At which point shochu continues on into distilled sprits
I'm unsure.

Incidentally, I just got a copy of "The Sake Handbook" (2nd ed.) by
John Gauntner and it's quite good.

--
A Dictionary of Japanese Food, Ingredients & Culture by Richard Hosking
(Tuttle, '97). All anybody needs to know about plumbing the depths of Japanese
food; a cuisine far more vast than sushi.

"cory" wrote in message
gy.com...
Musashi wrote:


nicotine infused shochu


Shouchuu is a strong clear distilled drink (rather similar to vodka)
known
mostly as a drink
of Kyuushu, the Southrnmost major island. Usually made from rice,
buckwheat,
sweet potatoe
and in some cases even sugar cane. This drink is not a wine and is much
stronger than "sake".
Don't know anything about nicotine-infused. I quit smoking a long time
ago.

I assumed shochu was a Japanese derivative of the Korean beverage
"soju", which has been made there for centuries. The products have a
very similar flavor and appearance.

Yes, shouchu is generally considered the same as Soju in South Korea. In
fact
Jinro the Korean soju in the green bottles sells in Japan as well.
Soju is also well known to any American GI stationed in Korea who has ever
gotten
plastered, as one half of "Jungle juice", the other half being pineapple
juice.
As to which derived from which I don't know and wouldn't want to get into a
debate
since shouchu as far as I know has also been around in Japan for centuries.
However, I think Korean soju is mostly from rice as I have never heard of
potato or
buckwheat or barley as in Japanese shouchu.

"Musashi" wrote in message
. com...

"Sushi" wrote in message
u...
http://www.nytimes.com/2004/01/07/dining/07JAPA.html

Flavors Fresher Than Sushi
By JULIA MOSKIN
Published: January 7, 2004

NEW YORKERS have long believed that a credit card, an open
mind and the wit to put yourself in the hands of a great
sushi master are a sure route to understanding Japanese cuisine.
[...]

I guess I'm wondering if anybody read this article. It talks
about some esoteric Japanese cuisine that I know I've never
heard of before and 'fusion' cuisine (yuzo creme brulee!). Heck,
I'm no expert.


kanten

A vegetable based gelatin. Pushed through a box with holes it comes out
like
square noodles. I have never been a fan of this.

Musashi


I made a mistake here as my wife pointed out.
Kanten is a gelatin made from Tengusa a type of seaweed.

Musashi

Musashi wrote:

"cory" wrote in message
gy.com...

Musashi wrote:



nicotine infused shochu


Shouchuu is a strong clear distilled drink (rather similar to vodka)

known

mostly as a drink
of Kyuushu, the Southrnmost major island. Usually made from rice,

buckwheat,

sweet potatoe
and in some cases even sugar cane. This drink is not a wine and is much
stronger than "sake".
Don't know anything about nicotine-infused. I quit smoking a long time

ago.

I assumed shochu was a Japanese derivative of the Korean beverage
"soju", which has been made there for centuries. The products have a
very similar flavor and appearance.


Yes, shouchu is generally considered the same as Soju in South Korea. In
fact
Jinro the Korean soju in the green bottles sells in Japan as well.
Soju is also well known to any American GI stationed in Korea who has ever
gotten
plastered, as one half of "Jungle juice", the other half being pineapple
juice.
As to which derived from which I don't know and wouldn't want to get into a
debate
since shouchu as far as I know has also been around in Japan for centuries.
However, I think Korean soju is mostly from rice as I have never heard of
potato or
buckwheat or barley as in Japanese shouchu.




Debates such as that are so tainted by nationalist pride that I would
doubt any claim of ownership from either side. I personally assumed soju
was Korean because it's such a part of the cultural identity. But who knows?

As to the ingredients in soju, I have had soju made with sweet potatoes.
I believe "Green" brand soju is made with it.

"cory" wrote in message
gy.com...
Musashi wrote:

"cory" wrote in message
gy.com...

Musashi wrote:



nicotine infused shochu


Shouchuu is a strong clear distilled drink (rather similar to vodka)

known

mostly as a drink
of Kyuushu, the Southrnmost major island. Usually made from rice,

buckwheat,

sweet potatoe
and in some cases even sugar cane. This drink is not a wine and is much
stronger than "sake".
Don't know anything about nicotine-infused. I quit smoking a long time

ago.

I assumed shochu was a Japanese derivative of the Korean beverage
"soju", which has been made there for centuries. The products have a
very similar flavor and appearance.


Yes, shouchu is generally considered the same as Soju in South Korea. In
fact
Jinro the Korean soju in the green bottles sells in Japan as well.
Soju is also well known to any American GI stationed in Korea who has
ever
gotten
plastered, as one half of "Jungle juice", the other half being pineapple
juice.
As to which derived from which I don't know and wouldn't want to get
into a
debate
since shouchu as far as I know has also been around in Japan for
centuries.
However, I think Korean soju is mostly from rice as I have never heard
of
potato or
buckwheat or barley as in Japanese shouchu.




Debates such as that are so tainted by nationalist pride that I would
doubt any claim of ownership from either side. I personally assumed soju
was Korean because it's such a part of the cultural identity. But who
knows?


I agree. But here is one english site that claims its origin in Thailand.
http://www.lamtc.com/new/ST_tds/ST_tds.html
The site is owned by a Japanese company so they certaintly aren't being
very nationalistic about it.

As to the ingredients in soju, I have had soju made with sweet potatoes.
I believe "Green" brand soju is made with it.

Yes, "Green brand Potato Soju is on this page as well.

Finally, I'm ahead of a trend- I've been going to Soba-Ya in the East
Village for years, and Sunrise Market, too!