"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 02-18-2011, 11:39 AM   #111
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,281
Looks yummy! Nothing like that around here. If there was I would be eating it.

I'm going to have to order furikake online. I'm having problems getting the ingredients for traditional furikakes, like: tiny fishes. Do you know of a source, Spork?
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-18-2011, 01:19 PM   #112
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
Quote:
Originally Posted by PrincessFiona60 View Post
I'm going to have to order furikake online. I'm having problems getting the ingredients for traditional furikakes, like: tiny fishes. Do you know of a source, Spork?
Gardena, California, near Disneyland has probably the greatest concentration of Japanese, including native ex-pats, in the U.S. There's a large department store there called Marukai. I've never bought, so I can't vouch for them online, but they have just about anything you could want. The site is:

Buy Asian Japanese Foods and Products Online MARUKAI e-STORE

Check under "Dry Food," you'll see a bunch of "Furikake/Ochazuke."
Under "Dried Seafood," you'll find the tiny sardines.

For basic pantry of furikake, I suggest:
gomashio - black sesame seed & salt
katsuo - flavored bonito flakes
shiso - or wasabi, something strong
soft - they're perishable, but all are delicious

I like the Nagatanien brand that comes in small individual packets.
And the Ajishima brand, which is packaged in re-usable glass shakers.

I would love to hear you recommend that I should also set up an account there. Happy shopping, PrincessFiona!
__________________

__________________
spork is offline   Reply With Quote
Old 02-18-2011, 07:19 PM   #113
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,315
Spork, how are the tiny sardines? Can you describe the flavor/texture?

What about dried shrimp?

Today, I ended up running late and forgot my fabulous Bento lunch. It was a tragedy.

Where is everyone keeping their Bento supplies? Currently I'm placing mine in a drawer, but am quickly running out of space.
__________________
A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 02-18-2011, 08:33 PM   #114
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
Quote:
Originally Posted by Kathleen View Post
Spork, how are the tiny sardines? Can you describe the flavor/texture?

What about dried shrimp?

Today, I ended up running late and forgot my fabulous Bento lunch. It was a tragedy.

Where is everyone keeping their Bento supplies? Currently I'm placing mine in a drawer, but am quickly running out of space.
Actually, I think they're anchovies. And, I don't think they are dried. I think they're salt cured. You can try googling chirimenjako. They are teeny tiny baby fish, maybe a centimeter long; if not for a pair of pencil-dot eyes, you might not even guess. There's no crunch to them whatsoever. In fact, they are very tender in texture, almost like very soft calamari if you eat a handful. Slightly fishy smell. Taste is quite mild, with a good touch of sweetnes.

I don't see why not, but it's not often used in cooking. Mostly, it's a condiment, like furikake to flavor rice. Dried shrimp is okay, too, pretty much what you would expect. It is more often used in cooking, though. Try re-constituting larger dime-size dried shrimp in water for about five minutes, then use it as your protein in fried rice. It's the best!
__________________
spork is offline   Reply With Quote
Old 02-18-2011, 08:37 PM   #115
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,315
Thanks, Spork. It was the little pencil eyes that caused my hand to hesitate. I do love calamari though!

I found this website tonight. It is awesome for a beginner like me!

J-Simple Recipes : Simple Japanese recipes and Japanese food tips

A good place or me to start, I think!
__________________
A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 02-18-2011, 09:41 PM   #116
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
Quote:
Originally Posted by Kathleen View Post
Thanks, Spork. It was the little pencil eyes that caused my hand to hesitate. I do love calamari though!

I found this website tonight. It is awesome for a beginner like me!

J-Simple Recipes : Simple Japanese recipes and Japanese food tips

A good place or me to start, I think!
Took a quick look at the site. It's the real deal, with a line-up of the most common every day home cooking dishes in Japan.
__________________
spork is offline   Reply With Quote
Old 02-19-2011, 01:34 AM   #117
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,281
Quote:
Originally Posted by spork View Post
Gardena, California, near Disneyland has probably the greatest concentration of Japanese, including native ex-pats, in the U.S. There's a large department store there called Marukai. I've never bought, so I can't vouch for them online, but they have just about anything you could want. The site is:

Buy Asian Japanese Foods and Products Online MARUKAI e-STORE

Check under "Dry Food," you'll see a bunch of "Furikake/Ochazuke."
Under "Dried Seafood," you'll find the tiny sardines.

For basic pantry of furikake, I suggest:
gomashio - black sesame seed & salt
katsuo - flavored bonito flakes
shiso - or wasabi, something strong
soft - they're perishable, but all are delicious

I like the Nagatanien brand that comes in small individual packets.
And the Ajishima brand, which is packaged in re-usable glass shakers.

I would love to hear you recommend that I should also set up an account there. Happy shopping, PrincessFiona!
Thanks for the link. I did set up an account, only because I wanted to check out the shipping charges. The prices are reasonable, but the shipping...I put a pair of <$2 chopsticks in my basket and the shipping was Fed Ex Home Delivery for $15.80. So, no little orders. I'll check it again when I get my paycheck and do a real order.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-19-2011, 01:38 AM   #118
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,281
Quote:
Originally Posted by Kathleen View Post
Spork, how are the tiny sardines? Can you describe the flavor/texture?

What about dried shrimp?

Today, I ended up running late and forgot my fabulous Bento lunch. It was a tragedy.

Where is everyone keeping their Bento supplies? Currently I'm placing mine in a drawer, but am quickly running out of space.
I claimed a small drawer, it's almost full now. Shrek was upset over the cupcake holders, until he realized I paid for them and they are silicone. They showed up today, along with my veggie cutters and egg molds. Now he wants corn muffins.

I did brown rice in the cooker...it totally mushed it! Tastes good, but it so very mushy...not sure what to do with it.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-19-2011, 03:38 PM   #119
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,315
My kitchen drawers are too full now. I need a better solution.

Can you use the rice in something like a rice pudding?
__________________
A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 02-19-2011, 06:12 PM   #120
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,281
Quote:
Originally Posted by Kathleen View Post
My kitchen drawers are too full now. I need a better solution.

Can you use the rice in something like a rice pudding?

From reading the Kitchen gadget thread and realizing how much I was just holding onto and didn't really use...I made lots o'room. All the gadgets will be going to the facility garage sale for "Relay For Life" (Cancer research).

I rolled out the rice very thin and cut into little triangles, sprinkled with salt and cayenne pepper and am toasting it off in the oven. Rice crackers for soup!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
bento, fish, onigiri, other, rice, rice cooker

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.