Found this in this morning's paper. I've never heard of it but it seems
to be a big deal in Japan.

http://www.honoluluadvertiser.com/ap...ID=20103170311

disc wrote on Wed, 17 Mar 2010 11:34:16 -1000:


> Found this in this morning's paper. I've never heard of it but
> it seems to be a big deal in Japan.

> http://www.honoluluadvertiser.com/ap...ID=20103170311

I've never come across it but Hawaii is always first on such things!
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 3/17/2010 11:38 AM, James Silverton wrote:
> disc wrote on Wed, 17 Mar 2010 11:34:16 -1000:
>
>
>> Found this in this morning's paper. I've never heard of it but
>> it seems to be a big deal in Japan.
>
>> http://www.honoluluadvertiser.com/ap...ID=20103170311
>
> I've never come across it but Hawaii is always first on such things!

We don't have this in Hawaii either. As far as I know, this is the first
mention of this dish in the state.

On 3/17/2010 12:54 PM, Mark Thorson wrote:
> dsi1 wrote:
>>
>> Found this in this morning's paper. I've never heard of it but it seems
>> to be a big deal in Japan.
>>
>> http://www.honoluluadvertiser.com/ap...ID=20103170311
>
> That doesn't sound like it would be similar to ham,
> except perhaps in consistency. Color and flavor
> would be very different. Turkey breast would probably
> be closer in color and texture to ham.

It doesn't sound that great to me but it would be simple enough to find
out what the fuss was about. Hopefully, I can find an old bottle of
molasses in the pantry. I don't think I have bamboo skewers though. :-)

dsi1 wrote:
>
> Found this in this morning's paper. I've never heard of it but it seems
> to be a big deal in Japan.
>
> http://www.honoluluadvertiser.com/ap...ID=20103170311

That doesn't sound like it would be similar to ham,
except perhaps in consistency. Color and flavor
would be very different. Turkey breast would probably
be closer in color and texture to ham.

On Wed, 17 Mar 2010 11:34:16 -1000, dsi1 wrote:

> Found this in this morning's paper. I've never heard of it but it seems
> to be a big deal in Japan.
>
> http://www.honoluluadvertiser.com/ap...ID=20103170311

A salted chicken breast. Here we call it chicken lunch meat, or
brined chicken.

-sw

On 3/17/2010 3:48 PM, Sqwertz wrote:
> On Wed, 17 Mar 2010 11:34:16 -1000, dsi1 wrote:
>
>> Found this in this morning's paper. I've never heard of it but it seems
>> to be a big deal in Japan.
>>
>> http://www.honoluluadvertiser.com/ap...ID=20103170311
>
> A salted chicken breast. Here we call it chicken lunch meat, or
> brined chicken.

That sounds just awful! :-)

>
> -sw

dsi1 > wrote:

>On 3/17/2010 3:48 PM, Sqwertz wrote:

>> On Wed, 17 Mar 2010 11:34:16 -1000, dsi1 wrote:

>>> Found this in this morning's paper. I've never heard of it but it seems
>>> to be a big deal in Japan.
>>
>> A salted chicken breast. Here we call it chicken lunch meat, or
>> brined chicken.
>
>That sounds just awful! :-)

Reminds me of duck prosciutto.

Duck prosciutto, chicken veloute, turkey pastrami... we're
on the short road to hell.

Steve

On 3/17/2010 3:58 PM, Steve Pope wrote:
> > wrote:
>
>> On 3/17/2010 3:48 PM, Sqwertz wrote:
>
>>> On Wed, 17 Mar 2010 11:34:16 -1000, dsi1 wrote:
>
>>>> Found this in this morning's paper. I've never heard of it but it seems
>>>> to be a big deal in Japan.
>>>
>>> A salted chicken breast. Here we call it chicken lunch meat, or
>>> brined chicken.
>>
>> That sounds just awful! :-)
>
> Reminds me of duck prosciutto.
>
> Duck prosciutto, chicken veloute, turkey pastrami... we're
> on the short road to hell.

My wife made me pick up some turkey bacon for my daughter who refuses to
eat pork. What the hell is wrong with the kids these days! :-)

>
> Steve

In article >,
dsi1 > wrote:
>On 3/17/2010 3:58 PM, Steve Pope wrote:
>> > wrote:
>>
>>> On 3/17/2010 3:48 PM, Sqwertz wrote:
>>
>>>> On Wed, 17 Mar 2010 11:34:16 -1000, dsi1 wrote:
>>
>>>>> Found this in this morning's paper. I've never heard of it but it seems
>>>>> to be a big deal in Japan.
>>>>
>>>> A salted chicken breast. Here we call it chicken lunch meat, or
>>>> brined chicken.
>>>
>>> That sounds just awful! :-)
>>
>> Reminds me of duck prosciutto.
>>
>> Duck prosciutto, chicken veloute, turkey pastrami... we're
>> on the short road to hell.
>
>My wife made me pick up some turkey bacon for my daughter who refuses to
>eat pork. What the hell is wrong with the kids these days! :-)
>
>>
>> Steve
>

On Wed, 17 Mar 2010 12:03:30 -1000, dsi1 wrote:

> On 3/17/2010 12:54 PM, Mark Thorson wrote:
>> dsi1 wrote:
>>>
>>> Found this in this morning's paper. I've never heard of it but it seems
>>> to be a big deal in Japan.
>>>
>>> http://www.honoluluadvertiser.com/ap...ID=20103170311
>>
>> That doesn't sound like it would be similar to ham,
>> except perhaps in consistency. Color and flavor
>> would be very different. Turkey breast would probably
>> be closer in color and texture to ham.
>
> It doesn't sound that great to me but it would be simple enough to find
> out what the fuss was about. Hopefully, I can find an old bottle of
> molasses in the pantry. I don't think I have bamboo skewers though. :-)

i googled and found another recipe that just calls for 1 tbs honey:

<http://justbento.com/handbook/johbisai/torihamu-homemade-chicken-ham>

your pal,
blake

On 3/18/2010 7:27 AM, blake murphy wrote:
> On Wed, 17 Mar 2010 12:03:30 -1000, dsi1 wrote:
>
>> On 3/17/2010 12:54 PM, Mark Thorson wrote:
>>> dsi1 wrote:
>>>>
>>>> Found this in this morning's paper. I've never heard of it but it seems
>>>> to be a big deal in Japan.
>>>>
>>>> http://www.honoluluadvertiser.com/ap...ID=20103170311
>>>
>>> That doesn't sound like it would be similar to ham,
>>> except perhaps in consistency. Color and flavor
>>> would be very different. Turkey breast would probably
>>> be closer in color and texture to ham.
>>
>> It doesn't sound that great to me but it would be simple enough to find
>> out what the fuss was about. Hopefully, I can find an old bottle of
>> molasses in the pantry. I don't think I have bamboo skewers though. :-)
>
> i googled and found another recipe that just calls for 1 tbs honey:
>
> <http://justbento.com/handbook/johbisai/torihamu-homemade-chicken-ham>


Thanks for the link. It's really a simple idea - sugar curing chicken at
home. It's a wonder that more people aren't doing this.

>
> your pal,
> blake

> Found this in this morning's paper. I've never heard of it but it seems
> to be a big deal in Japan.

> http://www.honoluluadvertiser.com/ap...ID=20103170311

Not particularily a 'big deal' there, just one of the many foods commonly
eaten. It's easy, fast to make a bento with it as one of the items added to
the box, and doesnt particularily suffer being sliced up the night before
then removed from the fridge and carried to work and eaten unrefridgerated
some 5 hours later.

It's really not that significantly different from our common 'chicken breast
loaf' you can get at the store in various pre-cooked forms. Tori means
chicken. 'Hamu' is 'engrish' for pork. The item doesnt 'taste' like pork,
but has a mouthfeel a bit like white-meat cooked pork or perhaps the 'ham'
section of a pork.

It wasnt as popular where I lived, but I saw it. There was one spot where I
saw it alot but I'm not sure which one. I am thinking one of these 3:
Kagoshima, Osaka, or Shimoda. Of the 3 if I had to make best 'guess' is was
Shimoda.

Grin, if any of you ever get to Shimoda, about 4 maybe 6 streets from the
pier area (streets run parallel mostly to it at that section then curve
around to the cultural center across a bridge) there is a wonderful little
hole in the wall 'Italian restraunt'. It had been there for 15 or more
years so probably still is. Lots of locals eating there. Do not go
expecting true 'Italian' because they have fusioned the recipes to match
Japanese tastes (suitable since otherwise they couldnt stay open there).
The food is wonderful and suprising at the same time in how they interpreted
it. If you go there just anticipating 'good eats' without insisting that it
taste like what you think that named dish should be, you'll find 4-5star
food at a very affordable (by Japan standards) price.

(Google Shimoda Japan or 'black ship festival'. With the exception of the
war years, we've annually shown up for ages there to support a local
celebration. Almost all the locals dress in period costume and all Navy
wear uniform the entire time. We play games with one another from checkers
to volleyball. Lots of fun by all and the local area gets a huge boost in
economy as a major tourist attraction at that time).

On 3/18/2010 11:57 AM, cshenk wrote:
>
>> Found this in this morning's paper. I've never heard of it but it seems
>> to be a big deal in Japan.
>
>> http://www.honoluluadvertiser.com/ap...ID=20103170311
>
> Not particularily a 'big deal' there, just one of the many foods
> commonly eaten. It's easy, fast to make a bento with it as one of the
> items added to the box, and doesnt particularily suffer being sliced up
> the night before then removed from the fridge and carried to work and
> eaten unrefridgerated some 5 hours later.


Thanks for the info. After thinking about it, cured chicken doesn't
really fire me up all that much. I did fry up some boneless skinless
chicken thighs last night that was breaded with crushed corn tortilla
chips - boy, that was tasty!

>
> It's really not that significantly different from our common 'chicken
> breast loaf' you can get at the store in various pre-cooked forms. Tori
> means chicken. 'Hamu' is 'engrish' for pork. The item doesnt 'taste'
> like pork, but has a mouthfeel a bit like white-meat cooked pork or
> perhaps the 'ham' section of a pork.
>
> It wasnt as popular where I lived, but I saw it. There was one spot
> where I saw it alot but I'm not sure which one. I am thinking one of
> these 3: Kagoshima, Osaka, or Shimoda. Of the 3 if I had to make best
> 'guess' is was Shimoda.
>
> Grin, if any of you ever get to Shimoda, about 4 maybe 6 streets from
> the pier area (streets run parallel mostly to it at that section then
> curve around to the cultural center across a bridge) there is a
> wonderful little hole in the wall 'Italian restraunt'. It had been there
> for 15 or more years so probably still is. Lots of locals eating there.
> Do not go expecting true 'Italian' because they have fusioned the
> recipes to match Japanese tastes (suitable since otherwise they couldnt
> stay open there). The food is wonderful and suprising at the same time
> in how they interpreted it. If you go there just anticipating 'good
> eats' without insisting that it taste like what you think that named
> dish should be, you'll find 4-5star food at a very affordable (by Japan
> standards) price.

My father got a bowl of ramin in Sweden. He was surprised to see that
dish on the menu. Turns out it was spaghetti in soup. I think I'd rather
have Cup-O-Noodle. :-)

>
> (Google Shimoda Japan or 'black ship festival'. With the exception of
> the war years, we've annually shown up for ages there to support a local
> celebration. Almost all the locals dress in period costume and all Navy
> wear uniform the entire time. We play games with one another from
> checkers to volleyball. Lots of fun by all and the local area gets a
> huge boost in economy as a major tourist attraction at that time).
>
>

cshenk wrote:
>
> It's really not that significantly different from our common 'chicken breast
> loaf' you can get at the store in various pre-cooked forms. Tori means
> chicken. 'Hamu' is 'engrish' for pork. The item doesnt 'taste' like pork,
> but has a mouthfeel a bit like white-meat cooked pork or perhaps the 'ham'
> section of a pork.

Does anybody know if it's pressed during curing?
I'm thinking of making one of these with a turkey
breast in one of my many meat presses. Hmmm . . .
seems interesting. Sugar-cured turkey breast,
maybe add some smoke flavoring and a tiny amount of
annatto. Maybe some soy sauce to add umami and color.

There are commercial turkey "hams", but they are
made from meat scraps turned into a product known
in the industry as "restructured meat". I'm
thinking more in terms of a fine product rather
than recycled industrial by-products. I'm starting
to wonder how good a ham substitute could be?

This might be an interesting experiment. I've
already experimented with the spices for a ham
pickle (as reported here long ago), so I have
that experience to build on. In fact, that's the
last time I used one of my meat presses.

On Thu, 18 Mar 2010 08:14:49 -1000, dsi1 wrote:

> On 3/18/2010 7:27 AM, blake murphy wrote:
>> On Wed, 17 Mar 2010 12:03:30 -1000, dsi1 wrote:
>>
>>> On 3/17/2010 12:54 PM, Mark Thorson wrote:
>>>> dsi1 wrote:
>>>>>
>>>>> Found this in this morning's paper. I've never heard of it but it seems
>>>>> to be a big deal in Japan.
>>>>>
>>>>> http://www.honoluluadvertiser.com/ap...ID=20103170311
>>>>
>>>> That doesn't sound like it would be similar to ham,
>>>> except perhaps in consistency. Color and flavor
>>>> would be very different. Turkey breast would probably
>>>> be closer in color and texture to ham.
>>>
>>> It doesn't sound that great to me but it would be simple enough to find
>>> out what the fuss was about. Hopefully, I can find an old bottle of
>>> molasses in the pantry. I don't think I have bamboo skewers though. :-)
>>
>> i googled and found another recipe that just calls for 1 tbs honey:
>>
>> <http://justbento.com/handbook/johbisai/torihamu-homemade-chicken-ham>
>
> Thanks for the link. It's really a simple idea - sugar curing chicken at
> home. It's a wonder that more people aren't doing this.
>

yep. i'm thinking i should try it just to see how it comes out. it seems
dead easy.

your pal,
blake

"dsi1" wrote
> cshenk wrote:

> Thanks for the info. After thinking about it, cured chicken doesn't really
> fire me up all that much. I did fry up some boneless skinless chicken
> thighs last night that was breaded with crushed corn tortilla chips - boy,
> that was tasty!

Sounds like it! I'm just not much of a white meat fan (for poultry, I like
white pork cuts just fine).

> My father got a bowl of ramin in Sweden. He was surprised to see that dish
> on the menu. Turns out it was spaghetti in soup. I think I'd rather have
> Cup-O-Noodle. :-)

Heheh I've had that. In Japan at the simpler places. 100 yen bowl stuff
(about 89cents USAD then).

Often as a side dish to a 'Sasebo Burger' (google that and have fun looking
at where we lived for a bit).

On 3/19/2010 11:31 AM, cshenk wrote:
> "dsi1" wrote
>> cshenk wrote:
>
>> Thanks for the info. After thinking about it, cured chicken doesn't
>> really fire me up all that much. I did fry up some boneless skinless
>> chicken thighs last night that was breaded with crushed corn tortilla
>> chips - boy, that was tasty!
>
> Sounds like it! I'm just not much of a white meat fan (for poultry, I
> like white pork cuts just fine).
>
>> My father got a bowl of ramin in Sweden. He was surprised to see that
>> dish on the menu. Turns out it was spaghetti in soup. I think I'd
>> rather have Cup-O-Noodle. :-)
>
> Heheh I've had that. In Japan at the simpler places. 100 yen bowl stuff
> (about 89cents USAD then).
>
> Often as a side dish to a 'Sasebo Burger' (google that and have fun
> looking at where we lived for a bit).
>

I'll often have ramen, curry rice, and gyoza together, which is a great
pleasure but ramen and a burger is a new one on me. The Sasebo burger
looks to be pretty good although I can't imagine how a demure Japan girl
could possibly eat one of those in a delicate, polite, fashion. Then
again, neither could I. Please leave out the fried egg in mine! :-)