Japanese Corn on the Cob
 

I'm a street food fan.

Years ago, in Japan, I ate Corn on the Cob from Japanese vendors who
cooked them on hibachis.

They would dip each ear in a thin sauce before presenting it to the
customer.

What was this sauce made of? It included, but was not limited to soy.

If region is important to determine recipe; it was in Aomori
Prefecture (Ken) in the town of Misawa.

Japanese Corn on the Cob
 

On May 22, 7:50 pm, Gary > wrote:
> I'm a street food fan.
>
> Years ago, in Japan, I ate Corn on the Cob from Japanese vendors who
> cooked them on hibachis.
>
> They would dip each ear in a thin sauce before presenting it to the
> customer.
>
> What was this sauce made of? It included, but was not limited to soy.
>
> If region is important to determine recipe; it was in Aomori
> Prefecture (Ken) in the town of Misawa.

I would guess, but am not sure, it would have soy, mirin, and a bit of
sugar. It might have had a bit of vinegar, too. Most Japanese sauces
are some combination of soy, mirin, rice vinegar, and sugar. I'll ask
around, though. Maybe one of the home ec teachers will have a better
idea.

Japanese Corn on the Cob
 

"Rona Y" > wrote in message
oups.com...
> On May 22, 7:50 pm, Gary > wrote:
> > I'm a street food fan.
> >
> > Years ago, in Japan, I ate Corn on the Cob from Japanese vendors who
> > cooked them on hibachis.
> >
> > They would dip each ear in a thin sauce before presenting it to the
> > customer.
> >
> > What was this sauce made of? It included, but was not limited to soy.
> >
> > If region is important to determine recipe; it was in Aomori
> > Prefecture (Ken) in the town of Misawa.
>
> I would guess, but am not sure, it would have soy, mirin, and a bit of
> sugar. It might have had a bit of vinegar, too. Most Japanese sauces
> are some combination of soy, mirin, rice vinegar, and sugar. I'll ask
> around, though. Maybe one of the home ec teachers will have a better
> idea.
>

I would think that you may be right, Rona, but I'm curious now, too. I'd
like to try it.

kili

Japanese Corn on the Cob
 

I bet that is the answer -- soy, rice vinegar, MIRIN and sugar. I
would guess that the ear is dipped in it first, then put on the
hibachi (grill), and dipped again when it comes of the heat.

As I remember, butter is not needed -- nor is extra salt.

A great street food ........

A happy shabu-shabu to you all.

Gary

Japanese Corn on the Cob
 

"Gary" > wrote in message
ups.com...
>I bet that is the answer -- soy, rice vinegar, MIRIN and sugar. I
> would guess that the ear is dipped in it first, then put on the
> hibachi (grill), and dipped again when it comes of the heat.
>
> As I remember, butter is not needed -- nor is extra salt.
>
> A great street food ........
>
> A happy shabu-shabu to you all.
>
> Gary
>
>

Corn on the cob grilled in Japan is for the most part some mixture of Soy
sauce and Mirin.
The exact mixture will vary throughout the country and region, for example
some places
may use straight soy sauce, while up in Hokkaido you will find butter and
soysauce.
Musashi