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2009.03.06

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kat

love neko manma and eat it often, in the privacy of my home :)

Hanna

Everything looks absolutely delicious! The eggs look quite big, are they hens eggs or from some other bird?

Amy

Kat, me too but let's just make that our little secret.

Hanna, they're hen eggs but now that you point it out I do think the eggs are a bit bigger here.

sara

Amy, we are having a cold snap here in california, so your stews and soups look divine. My best friend is Japanese, and I laughed out loud when i read this: "and would drop dead with shock if they saw a westerner pour soy sauce directly onto her rice" Becuase Tomoko just about had a heart attack when I did this one afternoon at her house in highschool. I've never seen her loose her cool, and yet she had a fulll blown fit in the kitchen about my horrid american manners. Woo! ^_^

Mari L'Esperance

Do you think the chickens in Japan are given hormones to increase the size of their eggs?

These stews and nabes look so warming, comforting, and delicious. Better than attempting to make them myself!

I was in a Japanese restaurant in Alameda (San Francisco Bay Area) a while ago. An elderly American couple sitting at the table next to me asked the waiter for 1) forks (for their sushi) and 2) sugar to put in their green tea. I almost spit up my food! The forks I can understand (it's partly a generational thing), but sugar in green tea?!?!? Yikes!!!

David

Ha ha, your knew knife. Good one! I look at these photos and your ingredients and I want to say that it seems you and my wife learned to cook from the same person.
I also think that anyone who says the only Japanese food is sushi, should read your blog - or get out more.
We don't often have nabe cooking at the table. Our daughter is very curious, and I don't trust those table top propane burners. That's a problem I'll have to work on because we don't get to add the ingredients on the fly as we go. The last time we did that was in Japan last spring. I kinda miss it. I don't think I've ever had kombu dashi, but wouldn't know for sure. You're right about the leftovers, somehow they become better the next day...

Amy

Sara, that's a funny story. I guess you and Tomoko both learned something that day.

Mari, I'm not sure why the eggs are so big. But they taste better than Canadian eggs (chicken meat does too) and are generally safe to eat raw, so I suspect that the Japanese give *fewer* hormones and medications to their chickens and raise them a little more humanely. Or maybe that's just wishful thinking.
The forks and sugar in the tea is funny but at least they were trying something new, that's far more adventurous than many people. Tea is a funny thing: if you're used to drinking it sweetened, it can be a shock to try a new type without sugar. I remember the last time I met my Grandma we went out for Chinese food. She liked Chinese food (this was out west, where every little town has had a Chinese restaurant since way back when) and was fine with everything we'd ordered, but she hated the tea (I think it was Jasmine). She called it "pee tea" and refused to drink it!

David, I can see how tabletop cooking could be scary with little kids, but there must be some way to make it safe. I hope you find out how. You've almost certainly had kombu dashi, but it's very subtle so you probably didn't realize it.

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