gtr wrote in rec.food.cooking:

> On 2015-08-30 11:44:27 +0000, cshenk said:
>
> > > You lived there then? Or you live there now, and these are the
> > > dates that precede that?
> >
> > I lived there 2001 to 2007.
>
> Where did you live?

Sasebo Japan, up the hill from Tonoo market for the first 3 years, then
down by the base for the last 3.5.

https://www.google.com/search?q=tonn...soft:en-US:IE-
Address&ie=UTF-8&oe=UTF-8&sourceid=ie7&rlz=1I7MXGB_enUS514&gws_rd=ssl#q=
sasebo+market


>
> > Yup! I used to make dash from Bonito and Kombu but once I found the
> > powdered version, I took to that as it's just as good and a lot less
> > trouble.
>
> A week ago, for the first time, I got what appears to be a really
> high-quality powdered dashi which I'm looking forward to trying.
> I've used a number of powdered dashi's before and found a number of
> them a bit too salty--though generally within range. I use to
> regularly make udon soups for lunch every week or two using this
> stuff, though I haven't in a long time.

Smile, I love it. I make more than 1/4 ts per 3/4 cup but i like a
stronger dashi.

The powder can be loaded in a salt shaker with some dry rice and used
that way for small batches.

Udon soup is a mainstay here. Charlotte (daughter, age 21 now) even
passes on how to make dashi-udon-miso soups to the local folks in
Virginia Beach when we do the ethnic shopping trips.


>
> > > > Title: OKONOMIYAKI
> > > > Categories: Japan, Seafood
> > > > Yield: 4 Servings
> > >
> > > We make okonomiyaki at least once or twice a month. It's
> > > different every time and is always the "best ever"!
> >
> > Yes! That recipe was only a base for the 'japanese pancake'. I add
> > lots of other bits such as are handy at the time.
>
> There's a reason that almost every culture has some kind of a
> significant pancake!

Yup! Fast and tasty yet easy to do.


> After the no-holds-barred approach we've taken to okonomiyaki, we've
> more or less taken the same approach with pizza; always looking for
> something new (or convenient) to try. In fact it might be accurate
> to say we're doing the same thing with most of our cooking now;
> eschewing recipes or quick to modify them and tending to free-form it
> much more often.

Very much the same here yet some things we do classic because we want
to.

If you have a bread machine or are abled (sadly, I need a bread machine
due to spinal issues affecting my hands) then there are lovely things
you can do with pizza doughs involving added spices. These can easily
be GF at need.

Live life Mas!


Carol


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