Ophelia wrote:
>
>
> "cshenk" wrote in message
> ...
>
> 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
>
> ==
>
> No, not that. I can't remember what they are called. Dsi1 could
> tell you.
Ok! We may be mixing things then. (I am trying to unblock DS1 but no
luck yet so please quote him if replying, hos is an accidental block).
There are 'rice balls' and 'fish balls'.
Rice balls are generally rice formed about a core of something with
seasoning mixed in. They may just have dried seasoning like plum or
fruit if rice ball. Rice balls tend to be sweet or savory but meat
(seafood = meat there) free.