Ophelia wrote:

>
>
> "cshenk" wrote in message
> ...
>
> Ophelia wrote:
>
> >
> >
> > "cshenk" wrote in message
> > ...
> >
> > Ophelia wrote:
> >
> > >
> > >
> >> "cshenk" wrote in message
> >> ...
> > >
> >> Ophelia wrote:
> > >
> > >
> >> >
> >>> Are you saying Bonito and Kombo are the same?
> > >
> >> No, nori is a seaweed like Kombu, Bonito is fish. Nori can be used
> >> to make Dashi in place of Kombu when you have access only to Nori
> >> (common in the USA).
> > >
> >> If it helps, this page is pretty good at explaining it.
> > >
> >> https://umamimart.com/blogs/main/japanify-seaweed
> > >
> >> I tried to translate a bit in that very old MM post.
> > >
> >> ==
> > >
> >> Thanks very much for that! I have saved it
> > >
> >> I have been making very different foods lately than I have made
> >> before. I think most of the recipes are Japanese (which you will
> >> know), Chinese or Hawaiian.
> > >
> >> Dsi1 has turned us on to new foods and to my immense surprise, D
> >> just loves them)
> > >
> >> It feels very odd because he was always very conservative in the
> >> foods he liked) I am very happy too because it is lovely to
> learn >> something new)
> >
> > Well, I won't know all the Japanese ones! I wil try though. Japan
> > is a long thin country separated by many islands so something
> > 'common' in Okinawa may be known a bit in Kyushu but not at all as
> > north as Tokyo.
> >
> > I agree, it is fun to try something new. I don't get upset if it
> > didn't fit something we want, but instead laugh and try something
> > else.
> >
> > You will probably find this amusing, but Shepards Pie is very alien
> > to me. I've an interest but never seen one in real life. I have a
> > feeling that I am trying to make it fancier and getting it wrong due
> > to that.
> >
> > I think if my Mom had tried it, it's one she would have made. It has
> > the simplicity of basic ingredients with minimal spicing (she only
> > had 3: salt, pepper, cinnimon which was mixed with sugar and used on
> > buttered toast).
> >
> > Of course like most kids, I rebeled a bit and am a spice hound as a
> > result, but I like to think I came back to a more even keel with the
> > simple foods of Kyshu that shine the best of a fresh ingredient with
> > nothing to obscure it. So, I am a mix-n-match cook. Sometimes plain
> > as can be, and sometimes quite spicy.
> >
> > I am thinking 'fish ball' (will take a bit later to explain) may
> > suit you well to try out. It can be made many ways but if you do
> > not mind my best guess, you'd like it steamed.
> >
> > ====
> >
> > But if I were to steam it, how would the rice ball stick together?
> >
> > As for Shepherd's pie, why not give it a try? Do you like mashed
> > potato? Do you like minced beef? Do you like veg? Do you like
> > gravy?
> >
> > )
>
> Grin, it's not rice ball, but wheat ball made steamed ovr rice. The
> fishball is fish and wheat dough.
>
> ==
>
> Oh! It looks like rice1

Not sure what you googled but here are a variety of fishball views.
Definately not riceballs though they may be served with rice as well as
the wheat based fishballs.

https://en.wikipedia.org/wiki/Fish_ball