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Old 02-17-2012, 10:47 PM   #11
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Bento cooking is my passion. I love the boxes and taking my lunch in them. I just learned this style of cooking recently for portion control and the thrill of the cuisine.

The important thing to remember is, you don't need all the flash cooking items, you could go broke buying them. As soon as you can create the passable Sushi and know you will be making the rice often, THEN you get the Zojirushi Rice Cooker. (I also cook my oatmeal in the rice cooker)

Technique and basics. Learn to make Dashi first, it's the broth you cook your rice in. Start slow and build up. Learn how to make Miso Soup.

You don't need the bamboo mat to make Sushi Rolls, you can use plastic wrap, waxed paper, etc. Get the technique first. And for goodness sake, ask questions.
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Old 02-17-2012, 11:27 PM   #12
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I'm pretty sure I saw that at the local Half Priced Books shop.

Very good! I appreciate the info!
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Old 02-17-2012, 11:35 PM   #13
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Oops, evidently I suck.

Greg and Fiona, that's good advice. I'm looking forward to it!

Luckily, the local Kroger here in the middle of no where has a pretty decent selection of ethnic foods.
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Old 02-17-2012, 11:39 PM   #14
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Oops, evidently I suck.

Greg and Fiona, that's good advice. I'm looking forward to it!

Luckily, the local Kroger here in the middle of no where has a pretty decent selection of ethnic foods.
Why for you say dat, DampCharcoal-san?
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Old 02-17-2012, 11:52 PM   #15
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Why for you say dat, DampCharcoal-san?
Oh nevermind, perhaps I'm a bit too nervous and jerky today.

It happens. :)
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Old 02-18-2012, 12:44 AM   #16
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There are resources galore, but I would pick up at least one cookbook. Exact title doesn't matter, as long as it's generically dedicated to Japanese. Almost all such ethnic cookbooks will necessarily contain some basic foundation info. It'll get your Charcoal fired up...

While it's not a requisite, I highly recommend that you also acquire some Japanese tableware and eating utensils. The reason is not just aesthetic or culinary motivation; they are shaped that way precisely because of how the food is cooked and presented.

As always, if you try with enthusiasm, success will follow.
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Old 02-18-2012, 01:15 AM   #17
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Grrrrrrr. wth, Typed out a long"ish" post, and the site timed out. .


Will try again in the am. .
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Old 02-18-2012, 01:29 AM   #18
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I think of Japanese food as simple ingredients cooked to perfection or prepared to perfection if they are raw. Technique and ceremony are a major component too. Trials, even if not perfect are pretty tasty since the ingredients are usually not that complicated.

Homemade sushi becomes more difficult because of the ingredients are harder to find in the grade that is safe or been treated to eat raw.

As far as cooked dishes I love fish collars with spicy ponzu.
Agadashi tofu
broiled mussels
grilled anything
Miso soups
cucumber salads
Raw oysters with ponzu and sri hacha
terriyake anything
incredible ommelettes
tempuras

We make some homemade sushi at home but without raw ingredients.
We use:
fake crab and lobster
cooked shrimp
smoked salmon
grilled fish
rare beef with korean spices
avacado and other friuts and vegggies
seaweed salad (most restaurants buy theirs anyway)

We also have a variety of dumplings in the freezer at any given time since they are my Kryptomite.

Just play around and have some fun. Technique will improve with practice like anything else. Sake will make any mistakes unnoticeable.
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Old 02-18-2012, 06:27 AM   #19
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Grrrrrrr. wth, Typed out a long"ish" post, and the site timed out. .


Will try again in the am. .
I've had that happen when checking a reference then going back to my post only to find it gone.

Now I write up long posts in Works, then paste to a post. You might try that next time TATTRAT.
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Old 02-18-2012, 09:14 AM   #20
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I love sushi and it is one of the few things that I have said I don't think I could actually make. Thanks for these links because now I may just be able to conquer it :)
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