ika sansai
Jeffrey Barker
squid salad served in most japanese restaurants. I've never had this
problem before; usually after 1 or 2 tries I can duplicate pretty
precisely whatever dish I've had. If it's not right after 1 or 2,
there's certainly a recipe somewhere, either in my books or on the
net.
I know most, if not all, sushi joints get theirs from a can. (Or, the
3 chefs I asked said they did, and said everyone else did.) The chefs
I asked either didn't know how to make or, in one case, we had too
much of a translation problem with the ingredients. I'm sure some
people make their own. I think Nobu does, and I would assume some of
the more upscale places do as well.
After failing a few times, I used Nobu's octopus salad as a guide,
which wasn't the right taste. I fiddled with that, using my past
failures as a guide, and still couldn't get it. The internet seems
very angry at me for looking for a recipe, and refuses to help me at
all, even after spending (at one point) a couple of hours straight
looking. This was using different search engines, then following
leads, then following random links, but...nada.
I'm sure it's something simple that hasn't occurred to me, or maybe a
timing in marinating it in one stage or another. I'm certainly not an
idiot, I've been a chef for a long time, I've eaten and cooked sushi
for a long time (as well as other stuff, of course). But finally, I
must admit defeat and ask for help. If anyone has a recipe, please
post. When my friends and I go out, they always want to start with
this, and when we make sushi at home, I always make it. Everyone
likes it, but I know it's not right, and it really bugs me.
I'll list some of my ingredients, but not techniques (as that would
make this a *really* long post). Suffice it to say, I've experimented
with various cooking and marinating times and procedures. But, just
to help narrow things down, this is basically what I've been using:
squid, shiitake, small red chiles (mild, med, and hot, though the heat
isn't a problem at all), green onion, dehydrated seaweed, garlic,
ginger, hot bean paste, bean sauce, soy sauce, mushroom soy sauce,
sriracha, lemon juice, lime juice, olive oil, sesame oil, salt,
pepper, sesame seeds, mirin, rice vinegar. I haven't used all these
at the same time, but those are most of the things I've experimented
with.
The heat level is fine (generally low), the texture is fine (firm
squid, etc), but the taste is missing something very important. If
anyone could help I'd greatly appreciate it.
Thanks.
Jeffrey
![spam]@world.std.com Blair P. Houghton's profile photo](https://lh3.googleusercontent.com/a/default-user=s40-c)
spam]@world.std.com Blair P. Houghton
>The heat level is fine (generally low), the texture is fine (firm
>squid, etc), but the taste is missing something very important. If
>anyone could help I'd greatly appreciate it.
I don't recall spicy being in cold squid salad, but I do
recall sweet being prominent. And I didn't see any sugar
in your list.
--Blair
"This ought to be good. Guess the
missing flavor over the net."
Jeffrey Barker
Sorry, I've used varying degrees of sugar as well. And the heat that
I've found to be the best (as well as "authentic" as far as that goes)
is to be just barely noticeable.
Trinker
"piritto suru" (zingy) rather than "karai" (spicy/hot).
Does this list help?
Japanese Sesame Squid Salad (chuka ika sansai)~ A delicious combination
of fresh squid, wasabi, butterbur, sesame seed, kikurage mushroom, and
ginger. Ready to serve
Jeffrey Barker
Thanks, but nope. I think at this point a recipe really is needed. A
general listing of ingredients which I've used doesn't work. To be
honest, I'd hoped that you would have the information I needed, given
your background.
Jeffrey
Trinker
Jeffrey Barker wrote:
>
> Trinker <trinke...@yahoo.com> wrote in message news:<3CA3093C...@yahoo.com>...
> > Does this list help?
> > Japanese Sesame Squid Salad (chuka ika sansai)~ A delicious combination
> > of fresh squid, wasabi, butterbur, sesame seed, kikurage mushroom, and
> > ginger. Ready to serve
> >
> > (from http://www.browne-trading.com/Special/ )
>
> Thanks, but nope. I think at this point a recipe really is needed. A
> general listing of ingredients which I've used doesn't work. To be
> honest, I'd hoped that you would have the information I needed, given
> your background.
Gomen. It's not something that usually graces the table chez moi.
I'll try asking my mother; she may have a recipe.
Tom Blaschko
you that it is Japanese? Here's a link to some recipes with some
ingredients you don't seem to have tried:
http://recipes.alastra.com/asian/squid-salad.html
http://www.sydneyfishmarket.com.au/fishline/species/squidcalamari.html
http://www.recipecottage.com/asian/squid-salad.html
And it this link works there are 30 recipes here.
http://cheftochef.net/cgi-bin/search/menu.cgi?search=squid+salad
The nam pla is the most likely for the missing taste. I doubt you would
have been had any problems identifying the cilentro. lemon, or lemon
grass.
Excuse me, I happen to have a squid in the freezer and I'm getting hungry.
Tom
Jeffrey Barker
> Forgive my ignorance, I've never tried squid salad. However, how sure are
> you that it is Japanese?
Not positive, but it's served in every japanese restaurant I've been
to, and I've never seen it in a non-japanese restaurant. :)
Here's a link to some recipes with some
> ingredients you don't seem to have tried:
>
> http://recipes.alastra.com/asian/squid-salad.html
> http://www.sydneyfishmarket.com.au/fishline/species/squidcalamari.html
> http://www.recipecottage.com/asian/squid-salad.html
>
> And it this link works there are 30 recipes here.
> http://cheftochef.net/cgi-bin/search/menu.cgi?search=squid+salad
Yup, been to all of those sights already. Thanks, though.
Trinker
Jeffrey Barker wrote:
>
> Tom Blaschko <T...@IdyllArbor.com> wrote in message news:<3CA56446...@IdyllArbor.com>...
> > Forgive my ignorance, I've never tried squid salad. However, how sure are
> > you that it is Japanese?
>
> Not positive, but it's served in every japanese restaurant I've been
> to, and I've never seen it in a non-japanese restaurant. :)
Hrm. I wouldn't think it would be featured in "every" Japanese
restaurant. I take it that you're more likely to go to upscale
"authentic" places?
Jeffrey Barker
> Jeffrey Barker wrote:
> >
> > Tom Blaschko <T...@IdyllArbor.com> wrote in message news:<3CA56446...@IdyllArbor.com>...
> > > Forgive my ignorance, I've never tried squid salad. However, how sure are
> > > you that it is Japanese?
> >
> > Not positive, but it's served in every japanese restaurant I've been
> > to, and I've never seen it in a non-japanese restaurant. :)
>
> Hrm. I wouldn't think it would be featured in "every" Japanese
> restaurant.
Every restaurant I've asked for it in, they've had it. I usually like
to start with a small serving to share among whoever I'm with.
> I take it that you're more likely to go to upscale
> "authentic" places?
I enjoy upscale and "normal". :) However, being in Savannah, there
isn't really a choice for upscale on a regular basis, so when I'm out
of town I try to go to more upscale places. I don't think authentic
is that hard to find, though. Or maybe I'm just lucky. In a town
this size, we've got two great places, a couple good ones, then
several others further down the ladder that I've been to once or not
at all. Surprisingly, though, one here rivals my favorites in Tucson
(not that Tucson is Sushi Capital, but I lived there for several years
and had time to explore the many sushi joints there).
Jeffrey
Ken Blake
news:78291b04.02033...@posting.google.com...
> However, being in Savannah, there
...
> at all. Surprisingly, though, one here rivals my favorites in
Tucson
> (not that Tucson is Sushi Capital, but I lived there for
several years
> and had time to explore the many sushi joints there).
Which are your favorites in Tucson?
--
Ken Blake
Please reply to the newsgroup
Jeffrey Barker
> "Jeffrey Barker" <jeffrey...@home.com> wrote in message
> news:78291b04.02033...@posting.google.com...
>
> > However, being in Savannah, there
>
> ...
>
> > at all. Surprisingly, though, one here rivals my favorites in
> Tucson
> > (not that Tucson is Sushi Capital, but I lived there for
> several years
> > and had time to explore the many sushi joints there).
>
>
> Which are your favorites in Tucson?
Yuki, out at Tanque Verde / Bear Canyon (or in the general vicinity)
and the place at Ft. Lowell and Campbell (can't remember the name, but
had a female itamae, and my favorite spicy scallop ever). Sushi Ten
was a close runner up. All thinks being equal, I'd take Yuki any day,
but if it was rush hour I'd go to the Campbell/Ft.Lowell place or Ten
instead of dealing with all the traffic. I lived in Sam Hughes, and
would often bike out to Mt. Lemmon, so a stop at Yuki on the way back
was *perfect* for a light sashimi lunch. Also went to a sake
tasting/discussion there a few years back and had a great time.
Also, come to think of it, the place at Speedway/Wilmot was pretty
good, and had possibly the best ankimo I've had.
What are your favorites? Hopefully my places are still around. :)
Jeffrey
Trinker
Ah. In California, a "Japanese" place is just as likely to
be run by Koreans with a Mexican kitchen staff, and to have
food that only vaguely resembles anything served in Japan.
We're rather overrun with teriyaki and Cali-roll places,
as opposed to places that know what "ika sansai" is.
Ken Blake
news:78291b04.02033...@posting.google.com...
> > Which are your favorites in Tucson?
>
> Yuki, out at Tanque Verde / Bear Canyon (or in the general
vicinity)
Tanque Verde and Sabino Canyon--almost around the corner from me.
It used to be my favorite, but see below.
> and the place at Ft. Lowell and Campbell (can't remember the
name, but
> had a female itamae, and my favorite spicy scallop ever).
Housenka. I've eaten there and liked it OK, but it's not my
favorite.
> Sushi Ten
> was a close runner up.
Sushi Ten is my current favorite. I think the quality and
selection are the best in Tucson, but I don't like the
giant-sized pieces of fish (I know that everyone else seems to
count that as a plus, but to me it's a minus.)
> All thinks being equal, I'd take Yuki any day,
> but if it was rush hour I'd go to the Campbell/Ft.Lowell place
or Ten
> instead of dealing with all the traffic. I lived in Sam
Hughes, and
> would often bike out to Mt. Lemmon, so a stop at Yuki on the
way back
> was *perfect* for a light sashimi lunch.
> Also went to a sake
> tasting/discussion there a few years back and had a great time.
Was that the AIWF event? I was there too.
> Also, come to think of it, the place at Speedway/Wilmot was
pretty
> good,
Sachiko. That was my favorite before Yuki opened.
> and had possibly the best ankimo I've had.
>
> What are your favorites? Hopefully my places are still around.
:)
Yes--all of them are. Another place I like a lot is Sushi Hama on
Oracle. They have an AYCE special for $19.50. It's not the best
sushi I've ever had, but it's more than decent and you can't beat
the price.
Jeffrey Barker
> "Jeffrey Barker" <jeffrey...@home.com> wrote in message
> news:78291b04.02033...@posting.google.com...
>
>
> > > Which are your favorites in Tucson?
> >
...snipped for length...
Cool, it's good to know that the good places are still around. I
heard that Yuki opened a second place in town somewhere as well...?
I agree with you about too-big sushi being annoying. There was a
place (Sushi Cho, maybe?) at Campbell and Broadway (or thereabouts)
that had HUGE pieces, the premise presumably being that you get more
fish for your buck, but I found it very annoying. If I want sashimi
(and I do) I'll order it, but if I order nigiri or maki, I want the
proper proportions; that's why I'm ordering it with rice, after all.
And yes, that sounds like the same sake tasting I went to at Yuki.
Too bad both of us weren't on this newsgroup then. It would have been
fun to compare notes in person with someone here.
Jeffrey
Jeffrey Barker
Maybe I've just had good luck. When I'm out of town, I generally just
go to places that are "known" for good sushi, so there's never much
risk. But the two places I've been able to explore fully, Tucson and
Savannah, have had great and authentic sushi restaurants.
>
> We're rather overrun with teriyaki and Cali-roll places,
> as opposed to places that know what "ika sansai" is.
That's too bad. But it seems like almost everyone uses canned ika
sansai, so I can't imagine places that wouldn't have it.
Ken Blake
> "Ken Blake" <kbl...@this.is.an.invalid.domain.com> wrote in
message news:<uaheinn...@corp.supernews.com>...
> > "Jeffrey Barker" <jeffrey...@home.com> wrote in message
> > news:78291b04.02033...@posting.google.com...
> >
> >
> > > > Which are your favorites in Tucson?
> > >
>
>
> ...snipped for length...
>
> Cool, it's good to know that the good places are still around.
I
> heard that Yuki opened a second place in town somewhere as
well...?
Yes, on the west side somewhere. I haven't been there.
> I agree with you about too-big sushi being annoying. There was
a
> place (Sushi Cho, maybe?) at Campbell and Broadway (or
thereabouts)
> that had HUGE pieces, the premise presumably being that you get
more
> fish for your buck, but I found it very annoying. If I want
sashimi
> (and I do) I'll order it, but if I order nigiri or maki, I want
the
> proper proportions; that's why I'm ordering it with rice, after
all.
My thoughts exactly. I don't like very large pieces of fish for
three reasons:
1. It screws up the fish/rice ratio
2. It makes it hard to eat.
3. It limits the number of different kinds I can have without
getting stuffed.
I'd rather have pieces of fish half the size (of some of these
giant ones) and pay 2/3 the price. I'd be happier and the
restaurant would be happier since it would make more money.
> And yes, that sounds like the same sake tasting I went to at
Yuki.
> Too bad both of us weren't on this newsgroup then. It would
have been
> fun to compare notes in person with someone here.
I can't remember when the tasting was, and when I first started
posting here, but I *think* I was here then.
Dan Logcher
> "Jeffrey Barker" <jeffrey...@home.com> wrote in message
> news:78291b04.02040...@posting.google.com...
>
> > I agree with you about too-big sushi being annoying. There was
> a
> > place (Sushi Cho, maybe?) at Campbell and Broadway (or
> thereabouts)
> > that had HUGE pieces, the premise presumably being that you get
> more
> > fish for your buck, but I found it very annoying. If I want
> sashimi
> > (and I do) I'll order it, but if I order nigiri or maki, I want
> the
> > proper proportions; that's why I'm ordering it with rice, after
> all.
>
> My thoughts exactly. I don't like very large pieces of fish for
> three reasons:
>
> 1. It screws up the fish/rice ratio
> 2. It makes it hard to eat.
> 3. It limits the number of different kinds I can have without
> getting stuffed.
>
> I'd rather have pieces of fish half the size (of some of these
> giant ones) and pay 2/3 the price. I'd be happier and the
> restaurant would be happier since it would make more money.
The restaurants may be catering to those who enjoy only a few types
of sushi. I've seen some people just order maguro, for instance. Or like
a friend of mine who only orders ebi, tamago, and maguro. For so few
choices, getting huge pieces is a deal.
I enjoy a wide variety, but have never had pieces so huge that I couldn't
eat what I wanted. I just don't get seconds..
--
Dan
Ken Blake
news:3CAA330B...@attbi.com...
Sure. I know that there are many people who prefer it that way.
And your reason may well be right. I was only explaining why *I*
don't like it.
> I enjoy a wide variety, but have never had pieces so huge that
I couldn't
> eat what I wanted. I just don't get seconds..
The more kinds of sushi I can have, the happier I am. I've never
been able to eat everything available at any sushi bar, so if the
pieces are larger, that will *always* decrease the number of
kinds I can eat.
Jeffrey Barker
>
> My thoughts exactly. I don't like very large pieces of fish for
> three reasons:
>
> 1. It screws up the fish/rice ratio
> 2. It makes it hard to eat.
> 3. It limits the number of different kinds I can have without
> getting stuffed.
>
> I'd rather have pieces of fish half the size (of some of these
> giant ones) and pay 2/3 the price. I'd be happier and the
> restaurant would be happier since it would make more money.
>
> > And yes, that sounds like the same sake tasting I went to at
> Yuki.
> > Too bad both of us weren't on this newsgroup then. It would
> have been
> > fun to compare notes in person with someone here.
>
>
> I can't remember when the tasting was, and when I first started
> posting here, but I *think* I was here then.
I wasn't posting then, unfortunately. I think I was reading here
then, but I don't remember any posts about it, or I would have chimed
in.
Jeffrey Barker
It just seems so "americanized" to get huge sushi. Like everything's
an all-you-can-eat deal. The place I mentioned had decent sushi, but
the ratio was all messed up. Like I mentioned above, I *love*
sashimi, so I order it frequently, but if I order nigiri or maki, I
would like the correct propertions. It seems like the places that
serve the huge fish portions are catering to the american belief that
we're getting "ripped off" by the rice. If nigiri were cheaper than
sashimi, then sure, that'd be great, just leave the rice behind. :)
It certainly doesn't taste bad when you get a huge portion of fish,
it's just not what you're usually looking for.
Jeffrey
Dan Logcher
> "Dan Logcher" <dlogcher*xspam*@attbi.com> wrote in message
> news:3CAA330B...@attbi.com...
>
> > Ken Blake wrote:
> > >
> > > I'd rather have pieces of fish half the size (of some of
> these
> > > giant ones) and pay 2/3 the price. I'd be happier and the
> > > restaurant would be happier since it would make more money.
> >
> > The restaurants may be catering to those who enjoy only a few
> types
> > of sushi. I've seen some people just order maguro, for
> instance. Or like
> > a friend of mine who only orders ebi, tamago, and maguro. For
> so few
> > choices, getting huge pieces is a deal.
>
> Sure. I know that there are many people who prefer it that way.
> And your reason may well be right. I was only explaining why *I*
> don't like it.
Oh, I fully understand your point Ken. We've discussed this in the past.
> > I enjoy a wide variety, but have never had pieces so huge that
> > I couldn't eat what I wanted. I just don't get seconds..
>
> The more kinds of sushi I can have, the happier I am. I've never
> been able to eat everything available at any sushi bar, so if the
> pieces are larger, that will *always* decrease the number of
> kinds I can eat.
I usually don't want everything at the sushi bar, just the most interesting
items. I'm not a fan of tako, natto, kempyo, oshinko, unagi, or tamgo.
I'll eat it if you put it in front of me, just don't go out of my way to order
it. I'm also not a big maki fan for a similar reason, too much rice will
fill me up.
So depending on how many things are listed on the daily specials board,
I can easily consume the rest items at the bar. I find the rice to be more
filling than the fish, which is why I don't mind big pieces of fish.
--
Dan
Dan Logcher
Yes, those people who cannot understand the delicate balance of fish
and rice will think they are getting ripped off when they see a small
piece of fish.
You are being ripped off when you get a small piece of fish on a small
ball of rice and still being charged regular price. I've seen places where
the pieces were the size of my pinky.. and that's small.
--
Dan
Trinker
Dan Logcher wrote:
[...]
> I usually don't want everything at the sushi bar, just the most interesting
> items. I'm not a fan of tako, natto, kempyo, oshinko, unagi, or tamgo.
Just a few spelling nitpicks:
kampyo
tamago
Trinker
Dan Logcher wrote:
[...]
> Yes, those people who cannot understand the delicate balance of fish
> and rice will think they are getting ripped off when they see a small
> piece of fish.
When I can see the patterns of individual grains of rice through
the alleged maguro, the piece of fish is too small in at least
one dimension.
Gastronome
>a friend of mine who only orders ebi, tamago, and maguro.
Heh.. those are three of the ones I specifically never order. Those, and
california rolls. :)
If I do order maguro, it's usually on the chef's recommendation, or it's in a
tuna maki.
Gastronome
>sashimi, so I order it frequently, but if I order nigiri or maki, I
>would like the correct propertions. It seems like the places that
>serve the huge fish portions are catering to the american belief that
>we're getting "ripped off" by the rice. If nigiri were cheaper than
>sashimi, then sure, that'd be great, just leave the rice behind. :)
At most places, it costs from $1.00 to $2.00 extra for sashimi, as opposed to
nigiri, and this usually means you get one extra piece of fish, minus the
rice. However, I know of a place where there is no extra charge, and you still
get the extra piece of fish. That's the place I usually order sashimi from.
At one place I frequent about once a week, they're running a special til the
end of May... if you order a nigiri order, you get a third piece free.. so I
guess the chef could do the same deal for sashimi.. I'll have to ask.
--Art
Gastronome
Yeah, it never fails to come up at least once a year. :) Now I can relax for
another year.
Gastronome
>
>kampyo
>
>tamago
Dan's a decent speller, actually.. just a lousy typist, and doesn't proofread
his posts before sending.
Sorry, Dan.. had to say it. :)
Gastronome
>and rice will think they are getting ripped off when they see a small
>piece of fish.
I find the pieces to be rather small at certain places. While I don't have to
have a HUGE piece of fish, I do enjoy a piece with some meatiness and substance
to it, as long as it's tender.
Trinker
Gastronome wrote:
>
> >Just a few spelling nitpicks:
> >
> >kampyo
> >
> >tamago
>
> Dan's a decent speller, actually.. just a lousy typist, and doesn't proofread
> his posts before sending.
It's not always easy to proofread words in a foreign language,
especially if one comes from a language of muddled vowels, like
English. The ability of English speakers to mangle vowels still
surprises me at times.
James Silverton
I am going to allow myself only one comment here :-). The contention can
usually start a flame war in several groups but English is only a
partially phonetic language. You can argue that it *should* be phonetic
but it allows rapid or regional changes in pronunciation without
changing the spelling. Part of the reason for the success of English is
that it is a democratic language where usage eventually rules whatever
academies and schoolmarms may think.
Jim.
--
James V. Silverton
Potomac, Maryland.
Trinker
James Silverton wrote:
>
> Trinker wrote:
> >
> > It's not always easy to proofread words in a foreign language,
> > especially if one comes from a language of muddled vowels, like
> > English. The ability of English speakers to mangle vowels still
> > surprises me at times.
>
> I am going to allow myself only one comment here :-). The contention can
> usually start a flame war in several groups but English is only a
> partially phonetic language. You can argue that it *should* be phonetic
> but it allows rapid or regional changes in pronunciation without
> changing the spelling. Part of the reason for the success of English is
> that it is a democratic language where usage eventually rules whatever
> academies and schoolmarms may think.
Oh, I don't think it's really phonetic at all, but the tendency
of American English speakers to render all vowels into schwas
makes me insane, especially as it's applied to Japanese, where
the restricted set of consonants makes the differentiation of
vowels much, much more crucial than it is in English.
Dan Logcher
Thanks, I was typing to fast.. and forgot to spell check.
--
Dan
David Lutjen
speakers/readers of Japanese might enjoy a bit of window shopping.
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をつけましょう。今週は熊本産のフレッシュ ハマチがセールです。お刺身、照り焼
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＊ 苺ショート、レモンチーズ、プリン、グリーンティムース
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わ さ び
Ken Blake
news:%31r8.765$c02....@news.uswest.net...
> This is what one of our weekly advertisements looks like.
Thought our
> speakers/readers of Japanese might enjoy a bit of window
shopping.
>
> ４月５日（金）～ ４月１１日（木）
> 街中色とりどりの花であふれています。目を奪われて運
麗��瘤謫���葹�齒辣�閹��癆�赱齡��繼��瘤�粡粮��跚諷�蜚�
⑬
妹�滝瘠�俾縺黼�鱚韭�����鈬�苒阨�
Trinker
David Lutjen wrote:
>
> This is what one of our weekly advertisements looks like. Thought our
> speakers/readers of Japanese might enjoy a bit of window shopping.
>
> ４月５日（金）～ ４月１１日（木）
> 街中色とりどりの花であふれています。目を奪われて運転がおろそかにならぬよう気
> をつけましょう。今週は熊本産のフレッシュ ハマチがセールです。お刺身、照り焼
> き、塩焼き、アラはお吸い物や煮物に重宝です。
Cool. Who writes your copy?
David Lutjen
The Big Boss . . . my wife.
Trinker
Ah. I didn't realize you were married to a native speaker.
Her Serene Highness
May I ask what it says? I don't read Japanese...
Shad
Flowers of various colors are blooming all over town. Let's not get
distracted and drive carelessly.
This week's sale is fresh Hamachi from Kumamoto (prefecture). Ideal as
sashimi, teriyaki, salted and
grilled, ara (head & bones) for suimono (clear soup) and nimono (stewed).
This week's enjoyable sale
* Fresh Kumamoto Hamachi (yellowtail)
Sashimi, steak, each 15% off!!
* Nisshin Donbeei Kitsune Udon $1.50
* Kashiwa Mochi (5piece pack)
$ 4.99 is 15% off !
(Expected in on Friday?)
* Oregon coast produced
Fresh picked Sea Urchin (80g) $7.95
This week's Special
* Yamasa Soy Sauce 1 Litre $2.50!!
17 oz $1.50!!!
This week's Sashimi, steaks, others
Tuna (chu-toro, Akami), Hamachi , Uni(sea urchin), Sashimi set, Gindara
(black cod), karei (flounder),
sanma (pacific saury), suzuki (sea bass), halbut cheek, saltedsalmon, asari
(manila clams), kaki
(oyster), mentaiko (spicy codroe), tarako (codroe), saba (mackerel)filets,
natural beef, pork
Vegetables
Daikon, hakusai. bannou negi (large scallion), kabocha (pumpkin),satsumaimo
(type of potato)
gobou (burdock root), snap endou (snap peas), kaiwaresou (alfalfa sprouts),
shiitake mushrooms,
enoki (type of mushroom), shimeji (type of mushroom), nagaimo (type of
potato).
This week's Cake Fuji 4 piece assorted package $12.00
* Strawberry shortcake, Lemon Cheese, Pudding, Green Tea Mousse
We await everyone's arrival at the store with all our heart
Wasabi
Cheers,
Shad.
PS: I really wish I knew as much about vegetables as fish. :)
PPS: In Japanese "kirimi" is usually a half steak..not a full fish steak.
"Her Serene Highness" <nysm...@hotmail.com> wrote in message
news:c%Js8.111779$in3.30...@typhoon.nyc.rr.com...
>
<SNIP>
David Lutjen
news:4VLs8.27502$7F1....@nwrddc02.gnilink.net...
> April 5th (fri) ~ April 11th (thurs)
> Flowers of various colors are blooming all over town. Let's not get
> distracted and drive carelessly.
Very good translation!
David Lutjen
news:4VLs8.27502$7F1....@nwrddc02.gnilink.net...
> kaiwaresou
Radish sprouts.
> PS: I really wish I knew as much about vegetables as fish. :)
You do just fine.
> PPS: In Japanese "kirimi" is usually a half steak..not a full fish steak.
Yup. "Steaks" cut from a filet.
Shad
> "Shad" <Sh...@roe.net> wrote in message
> news:4VLs8.27502$7F1....@nwrddc02.gnilink.net...
>
> > kaiwaresou
>
> Radish sprouts.
>
You are quite right.
Thank you.
Shad
sgcvn6...@gmail.com
This one is as close to the stuff I just bought tonight at the Japanese store :)
dgy...@earthlink.net
http://www.sippitysup.com/recipe/spicy-squid-salad-with-shiitake-sesame-lime/
Dan Logcher
> Try this recipe. You'll want to tweak it, but I know you're capable of that:
>
> http://www.sippitysup.com/recipe/spicy-squid-salad-with-shiitake-sesame-lime/
--
Dan
