We did great with the first pickle, and Musashi-San was a great deal of
aid on the instructional part. We have two more packages, and on
these, the instructions are a little more demanding. Any aid, his
greatly appreciated. And I mean that in a true gustatory way!

It's here for your review:

http://snipr.com/3wu3q-zxejhz

The one on the left seems to say

1) Whittle up ~300 grams of eggplant
2) Mosh it in the bag with the stuff.
3) Refrigerate for 30 minutes.

But the non-refrigerated version is more confusing.

Thanks again!
--
Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors.

On 2008-09-28 10:25:47 -0700, Gerry
> said:

> We did great with the first pickle, and Musashi-San was a great deal of
> aid on the instructional part. We have two more packages, and on
> these, the instructions are a little more demanding. Any aid, his
> greatly appreciated. And I mean that in a true gustatory way!
>
> It's here for your review:
>
> http://snipr.com/3wu3q-zxejhz
>
> The one on the left seems to say
>
> 1) Whittle up ~300 grams of eggplant
> 2) Mosh it in the bag with the stuff.
> 3) Refrigerate for 30 minutes.
>
> But the non-refrigerated version is more confusing.
>
> Thanks again!

Meant to cc this to the sushi group, but messed up.
--
Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors.

Gerry > wrote:

> The one on the left seems to say
>
> 1) Whittle up ~300 grams of eggplant

Cut lengthwise

> 2) Mosh it in the bag with the stuff.
> 3) Refrigerate for 30 minutes.
>
> But the non-refrigerated version is more confusing.

Quarter the eggplants, sprinkle seasoning, add 80-100ml of water and
weight it down with some heavy plates.

Just a guess. Me no speak read Japanese

-sw

"Gerry" > wrote in message
news:2008092811404316807-somewhere@sunnycalif...
> On 2008-09-28 10:25:47 -0700, Gerry >
> said:
>
>> We did great with the first pickle, and Musashi-San was a great deal of
>> aid on the instructional part. We have two more packages, and on these,
>> the instructions are a little more demanding. Any aid, his greatly
>> appreciated. And I mean that in a true gustatory way!
>>
>> It's here for your review:
>>
>> http://snipr.com/3wu3q-zxejhz
>>
>> The one on the left seems to say
>>
>> 1) Whittle up ~300 grams of eggplant
>> 2) Mosh it in the bag with the stuff.
>> 3) Refrigerate for 30 minutes.
>>
>> But the non-refrigerated version is more confusing.
>>
>> Thanks again!
>
> Meant to cc this to the sushi group, but messed up.
> --
> Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors
>

1) LEFT SIDE

How to make quick Zuke

1) Cut up approx 300g (about 3) eggplants into easy to eat size pieces and
soak in water for about 10 minutes for Akunuki *

2) Put the eggplants and 1 small bag (10g) of the mixture into a large
plastic bag, rub very well the squeeze out the air, then close the bag with
a rubber band.

3) Place in the refrigerator for 30 minutes and it's ready. For those in a
rush, cut up the eggplants into 5mm thick pieces, rub with the mixture and
it is ready in 10 minutes.

Note on bottom: This product has high moisture absorbing properties
therefore after opening the bag please use promptly.

2) RIGHT SIDE

How to make Nasu Zuke

1) Wash approx 200g (about 2 eggplants) and cut lengthwise into halves or
quarters.

2) Put the cut eggplants into a bowl, add 1 small bag (10g) of the mixture
and rub very well.
Rubbing well on the skin portion of the eggplants will result in a pretty
color.

3) Pour in 80-100ml of water and mix lightly (gently).

4) If you use several stacked plates as a weight rock* to press the
tsukemono lightly, it will
be done iin half a day to a day.

* Akunuki - Removing the floating scum that comes out of meats and even
vegetables when
cooked or soaked in water.

* weight rock - traditionally an actual rock is used for pressing tsukemono.

Musashi

On 2008-09-28 14:58:58 -0700, Sqwertz > said:

> Gerry > wrote:
>
>> The one on the left seems to say
>>
>> 1) Whittle up ~300 grams of eggplant
>
> Cut lengthwise
>
>> 2) Mosh it in the bag with the stuff.
>> 3) Refrigerate for 30 minutes.
>>
>> But the non-refrigerated version is more confusing.
>
> Quarter the eggplants, sprinkle seasoning, add 80-100ml of water and
> weight it down with some heavy plates.
>
> Just a guess. Me no speak read Japanese

I don't either, but that's about all I could guess too. I was hoping
someone might note any additional nuance...
--
Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors.

On 2008-09-29 11:10:54 -0700, "Musashi" > said:

> 1) LEFT SIDE
>
> How to make quick Zuke
>
> 1) Cut up approx 300g (about 3) eggplants into easy to eat size pieces and
> soak in water for about 10 minutes for Akunuki *
>
> 2) Put the eggplants and 1 small bag (10g) of the mixture into a large
> plastic bag, rub very well the squeeze out the air, then close the bag with
> a rubber band.
>
> 3) Place in the refrigerator for 30 minutes and it's ready. For those in a
> rush, cut up the eggplants into 5mm thick pieces, rub with the mixture and
> it is ready in 10 minutes.
>
> Note on bottom: This product has high moisture absorbing properties
> therefore after opening the bag please use promptly.
>
> 2) RIGHT SIDE
>
> How to make Nasu Zuke
>
> 1) Wash approx 200g (about 2 eggplants) and cut lengthwise into halves or
> quarters.
>
> 2) Put the cut eggplants into a bowl, add 1 small bag (10g) of the mixture
> and rub very well.
> Rubbing well on the skin portion of the eggplants will result in a pretty
> color.
>
> 3) Pour in 80-100ml of water and mix lightly (gently).
>
> 4) If you use several stacked plates as a weight rock* to press the
> tsukemono lightly, it will
> be done iin half a day to a day.
>
> * Akunuki - Removing the floating scum that comes out of meats and even
> vegetables when
> cooked or soaked in water.
>
> * weight rock - traditionally an actual rock is used for pressing tsukemono.
>
> Musashi

You're the man. Many thanks for the input!
--
Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors.

"Gerry" > wrote in message
news:2008092911252050073-somewhere@sunnycalif...
> On 2008-09-29 11:10:54 -0700, "Musashi" > said:
>
>> 1) LEFT SIDE
>>
>> How to make quick Zuke
>>
>> 1) Cut up approx 300g (about 3) eggplants into easy to eat size pieces
>> and
>> soak in water for about 10 minutes for Akunuki *
>>
>> 2) Put the eggplants and 1 small bag (10g) of the mixture into a large
>> plastic bag, rub very well the squeeze out the air, then close the bag
>> with
>> a rubber band.
>>
>> 3) Place in the refrigerator for 30 minutes and it's ready. For those in
>> a
>> rush, cut up the eggplants into 5mm thick pieces, rub with the mixture
>> and
>> it is ready in 10 minutes.
>>
>> Note on bottom: This product has high moisture absorbing properties
>> therefore after opening the bag please use promptly.
>>
>> 2) RIGHT SIDE
>>
>> How to make Nasu Zuke
>>
>> 1) Wash approx 200g (about 2 eggplants) and cut lengthwise into halves or
>> quarters.
>>
>> 2) Put the cut eggplants into a bowl, add 1 small bag (10g) of the
>> mixture
>> and rub very well.
>> Rubbing well on the skin portion of the eggplants will result in a pretty
>> color.
>>
>> 3) Pour in 80-100ml of water and mix lightly (gently).
>>
>> 4) If you use several stacked plates as a weight rock* to press the
>> tsukemono lightly, it will
>> be done iin half a day to a day.
>>
>> * Akunuki - Removing the floating scum that comes out of meats and even
>> vegetables when
>> cooked or soaked in water.
>>
>> * weight rock - traditionally an actual rock is used for pressing
>> tsukemono.
>>
>> Musashi
>
> You're the man. Many thanks for the input!
> --
> Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors.
>

You're very welcome.