For anyone who makes udon periodically--what's your approach?
Particularly as regards the dashi, real or formulated, that you use. I
noted online today that some folk replace the dashi altogether with
chicken or veg stock.

Today: I'm using a packet of dehydrated bonito-flavored seasoning,
added some miso paste and a squirt of soy, whittled up some baby bok
choy, daikon radish, slice up some Vietnamese fish balls.

Other times I used Japanese packaged fried fish cakes and other likely
vegetables that are laying around.

I use a package of frozen Udon noodles.

I'm using the same dashi powder I've used for a few years, but noted
that it is purportedly to be used with 5 cups of water, and I use
around 3, and it has msg in it as well.

On 8/13/2013 1:59 PM, gtr wrote:
> For anyone who makes udon periodically--what's your approach?
> Particularly as regards the dashi, real or formulated, that you use. I
> noted online today that some folk replace the dashi altogether with
> chicken or veg stock.
>
> Today: I'm using a packet of dehydrated bonito-flavored seasoning, added
> some miso paste and a squirt of soy, whittled up some baby bok choy,
> daikon radish, slice up some Vietnamese fish balls.
>
> Other times I used Japanese packaged fried fish cakes and other likely
> vegetables that are laying around.
>
> I use a package of frozen Udon noodles.
>
> I'm using the same dashi powder I've used for a few years, but noted
> that it is purportedly to be used with 5 cups of water, and I use around
> 3, and it has msg in it as well.
>

A useful substitute is anchovy paste, used sparingly.

On 8/13/2013 9:59 AM, gtr wrote:
> For anyone who makes udon periodically--what's your approach?
> Particularly as regards the dashi, real or formulated, that you use. I
> noted online today that some folk replace the dashi altogether with
> chicken or veg stock.
>
> Today: I'm using a packet of dehydrated bonito-flavored seasoning, added
> some miso paste and a squirt of soy, whittled up some baby bok choy,
> daikon radish, slice up some Vietnamese fish balls.
>
> Other times I used Japanese packaged fried fish cakes and other likely
> vegetables that are laying around.
>
> I use a package of frozen Udon noodles.
>
> I'm using the same dashi powder I've used for a few years, but noted
> that it is purportedly to be used with 5 cups of water, and I use around
> 3, and it has msg in it as well.
>

Dashi powder is good stuff. I use it for miso soup and for instant ramen
and shoyu pork. I'm not sure why they give the 5 cups per package ratio.
I ignore that too. The dashi powder tastes better than that salty packet
that comes with instant ramen and it's easier than making real dashi.
Real dashi isn't hard to make but I don't usually keep the ingredients
at hand.

casa bona Middiot excreted:

> A useful substitute is anchovy paste, used sparingly.

A useful substitute is your John Smith nym, lol.

*Don't forget to reset your connection before shifting next time or you'll
get caught again!*
lol dumbass lol

On 8/13/2013 3:45 PM, Stalker Hunt wrote:
> casa bona Middiot excreted:
>
>> A useful substitute is anchovy paste, used sparingly.
>
> A useful substitute is your John Smith nym, lol.
>
> *Don't forget to reset your connection before shifting next time or
> you'll get caught again!*
> lol dumbass lol

Marty, you're really quite beside yourself now, aren't you dear?

I'm going to recommend you take a nice little nap to lose the grumbles,
child.

On 2013-08-13 20:15:22 +0000, dsi1 said:

> Dashi powder is good stuff. I use it for miso soup and for instant
> ramen and shoyu pork.

That's really where I'm interested in what others might do: I've seen a
number of dashi approaches, and seem to remember one that was liquid
and really good.

> I'm not sure why they give the 5 cups per package ratio. I ignore that
> too. The dashi powder tastes better than that salty packet that comes
> with instant ramen and it's easier than making real dashi. Real dashi
> isn't hard to make but I don't usually keep the ingredients at hand.

The wife buys a bag of bonio flakes from time to time, but it seems
like a nuisance to me.

On 2013-08-13 21:45:57 +0000, Stalker Hunt said:

> casa bona Middiot excreted:
>
>> A useful substitute is anchovy paste, used sparingly.
>
> A useful substitute is your John Smith nym, lol.

Thanks for letting me know what I'm kill-filing.

Anchovy paste is thoroughly useless in producing anything udon-ish.
There is a great anchovy-paste based Korean soup in a restaurant
nearby, but it's really apples and oranges.

Bonito is not anchovy.

On 8/13/2013 4:01 PM, gtr wrote:
> On 2013-08-13 21:45:57 +0000, Stalker Hunt said:
>
>> casa bona Middiot excreted:
>>
>>> A useful substitute is anchovy paste, used sparingly.
>>
>> A useful substitute is your John Smith nym, lol.
>
> Thanks for letting me know what I'm kill-filing.
>
> Anchovy paste is thoroughly useless in producing anything udon-ish.
> There is a great anchovy-paste based Korean soup in a restaurant nearby,
> but it's really apples and oranges.
>
> Bonito is not anchovy.
>

Bonito is in the sardine family, which is close to anchovy in that they
are both oily fish.

Flavor wise, using anchovy paste sparingly with a vegetable stock will
come close to approximating bonito flavoring.

If you do not believe me, fine, no problem at all.

If you're going to hide behind a killfile at Marty's behest you're
frankly not all that capable of making sound decisions anyway.

On Tue, 13 Aug 2013 12:59:31 -0700, gtr > wrote:

> For anyone who makes udon periodically--what's your approach?
> Particularly as regards the dashi, real or formulated, that you use. I
> noted online today that some folk replace the dashi altogether with
> chicken or veg stock.
>
> Today: I'm using a packet of dehydrated bonito-flavored seasoning,
> added some miso paste and a squirt of soy, whittled up some baby bok
> choy, daikon radish, slice up some Vietnamese fish balls.
>
> Other times I used Japanese packaged fried fish cakes and other likely
> vegetables that are laying around.
>
> I use a package of frozen Udon noodles.
>
> I'm using the same dashi powder I've used for a few years, but noted
> that it is purportedly to be used with 5 cups of water, and I use
> around 3, and it has msg in it as well.

I looked at the price of dashi in some grocery store and it was
surprisingly expensive. Where do you buy yours and what do you
consider a reasonable price?

--
Food is an important part of a balanced diet.

On Tue, 13 Aug 2013 14:02:19 -0600, casa bona > wrote:

> A useful substitute is anchovy paste, used sparingly.

I have plenty of that, thanks.

--
Food is an important part of a balanced diet.

On Tue, 13 Aug 2013 15:01:33 -0700, gtr > wrote:

> On 2013-08-13 21:45:57 +0000, Stalker Hunt said:
>
> > casa bona Middiot excreted:
> >
> >> A useful substitute is anchovy paste, used sparingly.
> >
> > A useful substitute is your John Smith nym, lol.
>
> Thanks for letting me know what I'm kill-filing.
>
> Anchovy paste is thoroughly useless in producing anything udon-ish.
> There is a great anchovy-paste based Korean soup in a restaurant
> nearby, but it's really apples and oranges.
>
> Bonito is not anchovy.

Okay, back to the drawing board.

--
Food is an important part of a balanced diet.

On Wednesday, August 14, 2013 5:59:31 AM UTC+10, gtr wrote:
> For anyone who makes udon periodically--what's your approach?
> Particularly as regards the dashi, real or formulated, that you use. I
> noted online today that some folk replace the dashi altogether with
> chicken or veg stock.

I had some nice instant dashi, but I ran out, and I haven't been able to find another one as good. It came in a glass container, and was better than the usual packet powder. So lately I've been using whatever instant dashi is at hand. It's OK. My wife sometimes makes dashi from scratch. But when I'm doing udon or similar, I'm making it as instant food, so am not inclined to make my own dashi.

I usually use long-life "fresh" noodle if I'm using proper udon. Otherwise, whatever Japanese/Korean/Chinese wheat noodles are at hand.

On 2013-08-13 22:46:06 +0000, sf said:

> On Tue, 13 Aug 2013 12:59:31 -0700, gtr > wrote:
>
>> For anyone who makes udon periodically--what's your approach?
>> Particularly as regards the dashi, real or formulated, that you use. I
>> noted online today that some folk replace the dashi altogether with
>> chicken or veg stock.
>>
>> Today: I'm using a packet of dehydrated bonito-flavored seasoning,
>> added some miso paste and a squirt of soy, whittled up some baby bok
>> choy, daikon radish, slice up some Vietnamese fish balls.
>>
>> Other times I used Japanese packaged fried fish cakes and other likely
>> vegetables that are laying around.
>>
>> I use a package of frozen Udon noodles.
>>
>> I'm using the same dashi powder I've used for a few years, but noted
>> that it is purportedly to be used with 5 cups of water, and I use
>> around 3, and it has msg in it as well.
>
> I looked at the price of dashi in some grocery store and it was
> surprisingly expensive. Where do you buy yours and what do you
> consider a reasonable price?

The one I'm using right now is Shimaya Dashino-moto. Again it calls
itself "bonito flavored" seasoning, and does contain both powdered
dried bonito and bonito extract. I don't know the price on this, but
it's pretty inexpensive. In fact all the "instant dashi" remedies are
pretty inexpensive.

Cool. Thanks so much for asking a simply question or two: In digging
through the pantry I find another powdered dashi and THIS is the one
I'm more used to using and it's in kana which I can read. It reads
Maruteshi and I assume that's the brand name.

I also found "Shirakiku Udon Dashi (Soup Stock)", also including
powdered dried bonito, but further down on the ingredients and
also--bingo! Ajinomoto's Hondashi soupstock in little liquid packets.

To make your own you need bonito flakes. There are bags of shaved
bonito flakes. You see this stuff scattered on okonomiyaki, a Japanese
pancake, and such things. I just found a bag in the pantry and assume
it was a buck or two in cost, but I can't verify: It's all in kanji.
But with this stuff you have to soak it in water with kombu (gourd) and
then strain it.

On 2013-08-14 00:26:13 +0000, Timo said:

> On Wednesday, August 14, 2013 5:59:31 AM UTC+10, gtr wrote:
>> For anyone who makes udon periodically--what's your approach?>
>> Particularly as regards the dashi, real or formulated, that you use.
>> I> noted online today that some folk replace the dashi altogether with>
>> chicken or veg stock.
>
> I had some nice instant dashi, but I ran out, and I haven't been able
> to find another one as good. It came in a glass container, and was
> better than the usual packet powder. So lately I've been using whatever
> instant dashi is at hand. It's OK. My wife sometimes makes dashi from
> scratch. But when I'm doing udon or similar, I'm making it as instant
> food, so am not inclined to make my own dashi.
>
> I usually use long-life "fresh" noodle if I'm using proper udon.
> Otherwise, whatever Japanese/Korean/Chinese wheat noodles are at hand.

Thanks for the input. The glass container, it's like a little jar and
you just spoon some into the water?

I note on the Udon I got this time and made today a curious item I
haven't seen on frozen udon noodles befo Don't re-refrigerate as it
will damage the noodles. So true, I've wondered about the rapid
freezer burn and have recently tried un-refrigerated bags of the stuff,
but really don't like it as much. Also this would gave no timings on
how long in the boiling water. Some have said 1 or 2 or 3 minutes.
This one just said "defrost" in boiling water.

I'm not sure if they intend me to put it in the refridgerater, but not
in the freezer, and how long five units of noodles would even last.

On 2013-08-13 22:47:16 +0000, sf said:

> On Tue, 13 Aug 2013 15:01:33 -0700, gtr > wrote:
>
>> On 2013-08-13 21:45:57 +0000, Stalker Hunt said:
>>
>>> casa bona Middiot excreted:
>>>
>>>> A useful substitute is anchovy paste, used sparingly.
>>>
>>> A useful substitute is your John Smith nym, lol.
>>
>> Thanks for letting me know what I'm kill-filing.
>>
>> Anchovy paste is thoroughly useless in producing anything udon-ish.
>> There is a great anchovy-paste based Korean soup in a restaurant
>> nearby, but it's really apples and oranges.
>>
>> Bonito is not anchovy.
>
> Okay, back to the drawing board.

Not really, I'm just interested in other people's approach if they have
one. If the [insert ID du jour] uses anchovy paste to make a noodle
soup, it's noteworthy enough, but not for making udon.

On Wednesday, August 14, 2013 11:32:48 AM UTC+10, gtr wrote:
> On 2013-08-14 00:26:13 +0000, Timo said:
>
> > I had some nice instant dashi, but I ran out, and I haven't been able
> > to find another one as good. It came in a glass container, and was
> > better than the usual packet powder.
>
>
> Thanks for the input. The glass container, it's like a little jar and
> you just spoon some into the water?

Like a small tumbler/drinking glass, with a crimped on aluminium lid so you can use it as a shaker. Hole in the lid big enough to put a small teaspoon in, and a plastic push-on lid on top of the whole thing. Common enough packaging for Japanese seasonings.

One reason I preferred it over packets was that I could use as much or as little as I wanted, without having leftover open packets.

On Tue, 13 Aug 2013 18:34:43 -0700, gtr > wrote:

> On 2013-08-13 22:47:16 +0000, sf said:
>
> > On Tue, 13 Aug 2013 15:01:33 -0700, gtr > wrote:
> >
> >> On 2013-08-13 21:45:57 +0000, Stalker Hunt said:
> >>
> >>> casa bona Middiot excreted:
> >>>
> >>>> A useful substitute is anchovy paste, used sparingly.
> >>>
> >>> A useful substitute is your John Smith nym, lol.
> >>
> >> Thanks for letting me know what I'm kill-filing.
> >>
> >> Anchovy paste is thoroughly useless in producing anything udon-ish.
> >> There is a great anchovy-paste based Korean soup in a restaurant
> >> nearby, but it's really apples and oranges.
> >>
> >> Bonito is not anchovy.
> >
> > Okay, back to the drawing board.
>
> Not really, I'm just interested in other people's approach if they have
> one. If the [insert ID du jour] uses anchovy paste to make a noodle
> soup, it's noteworthy enough, but not for making udon.

I finally saw "umami" in a tube a few weeks ago. Major ingredients
are anchovy and tomato paste, don't remember if there's more and too
lazy to look at the moment. Haven't used it yet though, so I don't
know if it's a decent "umami" or not.

--
Food is an important part of a balanced diet.

On Tue, 13 Aug 2013 18:29:58 -0700, gtr > wrote:

> On 2013-08-13 22:46:06 +0000, sf said:
>
> > On Tue, 13 Aug 2013 12:59:31 -0700, gtr > wrote:
> >
> >> For anyone who makes udon periodically--what's your approach?
> >> Particularly as regards the dashi, real or formulated, that you use. I
> >> noted online today that some folk replace the dashi altogether with
> >> chicken or veg stock.
> >>
> >> Today: I'm using a packet of dehydrated bonito-flavored seasoning,
> >> added some miso paste and a squirt of soy, whittled up some baby bok
> >> choy, daikon radish, slice up some Vietnamese fish balls.
> >>
> >> Other times I used Japanese packaged fried fish cakes and other likely
> >> vegetables that are laying around.
> >>
> >> I use a package of frozen Udon noodles.
> >>
> >> I'm using the same dashi powder I've used for a few years, but noted
> >> that it is purportedly to be used with 5 cups of water, and I use
> >> around 3, and it has msg in it as well.
> >
> > I looked at the price of dashi in some grocery store and it was
> > surprisingly expensive. Where do you buy yours and what do you
> > consider a reasonable price?
>
> The one I'm using right now is Shimaya Dashino-moto. Again it calls
> itself "bonito flavored" seasoning, and does contain both powdered
> dried bonito and bonito extract. I don't know the price on this, but
> it's pretty inexpensive. In fact all the "instant dashi" remedies are
> pretty inexpensive.
>
> Cool. Thanks so much for asking a simply question or two: In digging
> through the pantry I find another powdered dashi and THIS is the one
> I'm more used to using and it's in kana which I can read. It reads
> Maruteshi and I assume that's the brand name.
>
> I also found "Shirakiku Udon Dashi (Soup Stock)", also including
> powdered dried bonito, but further down on the ingredients and
> also--bingo! Ajinomoto's Hondashi soupstock in little liquid packets.
>
> To make your own you need bonito flakes. There are bags of shaved
> bonito flakes. You see this stuff scattered on okonomiyaki, a Japanese
> pancake, and such things. I just found a bag in the pantry and assume
> it was a buck or two in cost, but I can't verify: It's all in kanji.
> But with this stuff you have to soak it in water with kombu (gourd) and
> then strain it.

Thanks gtr, I'll look for instant dashi first. If it turns out that I
use a lot of it, then I'll consider making it myself.

--
Food is an important part of a balanced diet.

On 2013-08-14 01:51:50 +0000, Timo said:

> On Wednesday, August 14, 2013 11:32:48 AM UTC+10, gtr wrote:
>> On 2013-08-14 00:26:13 +0000, Timo said:
>>
>>> I had some nice instant dashi, but I ran out, and I haven't been able
>>> to find another one as good. It came in a glass container, and was
>>> better than the usual packet powder.
>>
>>
>> Thanks for the input. The glass container, it's like a little jar and
>> you just spoon some into the water?
>
> Like a small tumbler/drinking glass, with a crimped on aluminium lid so
> you can use it as a shaker. Hole in the lid big enough to put a small
> teaspoon in, and a plastic push-on lid on top of the whole thing.
> Common enough packaging for Japanese seasonings.
>
> One reason I preferred it over packets was that I could use as much or
> as little as I wanted, without having leftover open packets.

If you see the name on the stuff, post it! Thanks.

On 2013-08-14 03:57:34 +0000, sf said:

>>>> Anchovy paste is thoroughly useless in producing anything udon-ish.
>>>> There is a great anchovy-paste based Korean soup in a restaurant
>>>> nearby, but it's really apples and oranges.
>>>>
>>>> Bonito is not anchovy.
>>>
>>> Okay, back to the drawing board.
>>
>> Not really, I'm just interested in other people's approach if they have
>> one. If the [insert ID du jour] uses anchovy paste to make a noodle
>> soup, it's noteworthy enough, but not for making udon.
>
> I finally saw "umami" in a tube a few weeks ago. Major ingredients
> are anchovy and tomato paste, don't remember if there's more and too
> lazy to look at the moment. Haven't used it yet though, so I don't
> know if it's a decent "umami" or not.

Umami in Japanese just translates as "savory" and a way to distinguish
it from "salty" apparently. Frankly I don't get it. But I do "get"
anchovies and like them a lot. With Udon I already have so much stuff
going on with dashi (and in my case) miso, soy and some kind of fish
objects, vegetables.

Can't say I'm not interested in "umami in a tube" though. Sooner or
later everything in the pantry gets used somewhere; for good or evil...

On Tue, 13 Aug 2013 22:33:14 -0700, gtr > wrote:

> On 2013-08-14 03:57:34 +0000, sf said:
>
> >
> > I finally saw "umami" in a tube a few weeks ago. Major ingredients
> > are anchovy and tomato paste, don't remember if there's more and too
> > lazy to look at the moment. Haven't used it yet though, so I don't
> > know if it's a decent "umami" or not.
>
> Umami in Japanese just translates as "savory" and a way to distinguish
> it from "salty" apparently.

Thanks, I've been curious about that word - but not curious enough to
find out.

> Frankly I don't get it. But I do "get"
> anchovies and like them a lot. With Udon I already have so much stuff
> going on with dashi (and in my case) miso, soy and some kind of fish
> objects, vegetables.

Hubby likes udon noodles, but he's not a stickler on the soup's
authenticity. He just uses boxed broth and leftovers from dinner.
>
> Can't say I'm not interested in "umami in a tube" though. Sooner or
> later everything in the pantry gets used somewhere; for good or evil...

I was planning on using it for Western dishes anyway, probably a ragu
or something like that.

--
Food is an important part of a balanced diet.

"gtr" > wrote in message news:2013081314593843718-xxx@yyyzzz...
> On 2013-08-13 20:15:22 +0000, dsi1 said:
>
>> Dashi powder is good stuff. I use it for miso soup and for instant
>> ramen and shoyu pork.
>
> That's really where I'm interested in what others might do: I've seen a
> number of dashi approaches, and seem to remember one that was liquid
> and really good.
>
>> I'm not sure why they give the 5 cups per package ratio. I ignore that
>> too. The dashi powder tastes better than that salty packet that comes
>> with instant ramen and it's easier than making real dashi. Real dashi
>> isn't hard to make but I don't usually keep the ingredients at hand.
>
> The wife buys a bag of bonio flakes from time to time, but it seems
> like a nuisance to me.

Bonio here are dog biscuits)
--
--
http://www.helpforheroes.org.uk/shop/

On 2013-08-14 09:21:41 +0000, Ophelia said:

> "gtr" > wrote in message news:2013081314593843718-xxx@yyyzzz...
>> On 2013-08-13 20:15:22 +0000, dsi1 said:
>>
>>> Dashi powder is good stuff. I use it for miso soup and for instant
>>> ramen and shoyu pork.
>>
>> That's really where I'm interested in what others might do: I've seen a
>> number of dashi approaches, and seem to remember one that was liquid
>> and really good.
>>
>>> I'm not sure why they give the 5 cups per package ratio. I ignore that
>>> too. The dashi powder tastes better than that salty packet that comes
>>> with instant ramen and it's easier than making real dashi. Real dashi
>>> isn't hard to make but I don't usually keep the ingredients at hand.
>>
>> The wife buys a bag of boni[T]o flakes from time to time, but it seems
>> like a nuisance to me.
>
> Bonio here are dog biscuits)

Try them in soup.

"gtr" > wrote in message news:2013081409350577138-xxx@yyyzzz...
> On 2013-08-14 09:21:41 +0000, Ophelia said:
>
>> "gtr" > wrote in message
>> news:2013081314593843718-xxx@yyyzzz...
>>> On 2013-08-13 20:15:22 +0000, dsi1 said:
>>>
>>>> Dashi powder is good stuff. I use it for miso soup and for instant
>>>> ramen and shoyu pork.
>>>
>>> That's really where I'm interested in what others might do: I've seen a
>>> number of dashi approaches, and seem to remember one that was liquid and
>>> really good.
>>>
>>>> I'm not sure why they give the 5 cups per package ratio. I ignore that
>>>> too. The dashi powder tastes better than that salty packet that comes
>>>> with instant ramen and it's easier than making real dashi. Real dashi
>>>> isn't hard to make but I don't usually keep the ingredients at hand.
>>>
>>> The wife buys a bag of boni[T]o flakes from time to time, but it seems
>>> like a nuisance to me.
>>
>> Bonio here are dog biscuits)
>
> Try them in soup.

I theeenk not but thank you

--
--
http://www.helpforheroes.org.uk/shop/

On 8/13/2013 11:59 AM, gtr wrote:
> On 2013-08-13 20:15:22 +0000, dsi1 said:
>
>> Dashi powder is good stuff. I use it for miso soup and for instant
>> ramen and shoyu pork.
>
> That's really where I'm interested in what others might do: I've seen a
> number of dashi approaches, and seem to remember one that was liquid and
> really good.
>
>> I'm not sure why they give the 5 cups per package ratio. I ignore that
>> too. The dashi powder tastes better than that salty packet that comes
>> with instant ramen and it's easier than making real dashi. Real dashi
>> isn't hard to make but I don't usually keep the ingredients at hand.
>
> The wife buys a bag of bonio flakes from time to time, but it seems like
> a nuisance to me.
>

A dish of cubed soft tofu with bonito flakes and shoyu is pretty sublime
stuff. I can only eat about 3 small pieces every 3 months or so.

http://globetrotterdiaries.com/recip...u-eating-japan

On 2013-08-14 18:17:04 +0000, dsi1 said:

> A dish of cubed soft tofu with bonito flakes and shoyu is pretty
> sublime stuff. I can only eat about 3 small pieces every 3 months or so.
>
> http://globetrotterdiaries.com/recip...u-eating-japan
>

The wife loves soft tofu but there seems so little opportunity for
eating it among our repertoire. We've had this a number of times, in
one fashion or other, in Japanese restaurants. Thanks for the tip.

On 8/13/2013 12:47 PM, sf wrote:
> On Tue, 13 Aug 2013 15:01:33 -0700, gtr > wrote:
>
>> On 2013-08-13 21:45:57 +0000, Stalker Hunt said:
>>
>>> casa bona Middiot excreted:
>>>
>>>> A useful substitute is anchovy paste, used sparingly.
>>>
>>> A useful substitute is your John Smith nym, lol.
>>
>> Thanks for letting me know what I'm kill-filing.
>>
>> Anchovy paste is thoroughly useless in producing anything udon-ish.
>> There is a great anchovy-paste based Korean soup in a restaurant
>> nearby, but it's really apples and oranges.
>>
>> Bonito is not anchovy.
>
> Okay, back to the drawing board.
>

Bonito flakes are not even like fish but a totally unique food. The
processed bonito pieces look and feel like pieces of wood. If you tap
it, it even sounds like wood. If you break a piece, it has a glassy
appearance. If you shave it using a tool similar to a wood plane, it
looks like pencil shavings.

http://www.youtube.com/watch?v=Bbk6HZBJwJY

On 8/14/2013 8:28 AM, gtr wrote:
> On 2013-08-14 18:17:04 +0000, dsi1 said:
>
>> A dish of cubed soft tofu with bonito flakes and shoyu is pretty
>> sublime stuff. I can only eat about 3 small pieces every 3 months or so.
>>
>> http://globetrotterdiaries.com/recip...u-eating-japan
>>
>
> The wife loves soft tofu but there seems so little opportunity for
> eating it among our repertoire. We've had this a number of times, in one
> fashion or other, in Japanese restaurants. Thanks for the tip.
>

I grew up eating this dish. When I eat it, the first taste brings up
intense feelings. That's why I won't eat a lot - I want to preserve that
first rush. Ha ha, that's pretty weird.

On Wed, 14 Aug 2013 17:36:44 +0100, "Ophelia"
> wrote:

>
>
> "gtr" > wrote in message news:2013081409350577138-xxx@yyyzzz...
> > On 2013-08-14 09:21:41 +0000, Ophelia said:
> >
> >> "gtr" > wrote in message
> >> news:2013081314593843718-xxx@yyyzzz...
> >>>
> >>> The wife buys a bag of boni[T]o flakes from time to time, but it seems
> >>> like a nuisance to me.
> >>
> >> Bonio here are dog biscuits)
> >
> > Try them in soup.
>
> I theeenk not but thank you
>
> --
He said bonito (boniTo) - which is a type of tuna, not bonio.

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Food is an important part of a balanced diet.

On Wed, 14 Aug 2013 08:34:40 -1000, dsi1
> wrote:

> Bonito flakes are not even like fish but a totally unique food. The
> processed bonito pieces look and feel like pieces of wood. If you tap
> it, it even sounds like wood. If you break a piece, it has a glassy
> appearance. If you shave it using a tool similar to a wood plane, it
> looks like pencil shavings.
>
> http://www.youtube.com/watch?v=Bbk6HZBJwJY

Interesting, thanks!

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 14 Aug 2013 17:36:44 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "gtr" > wrote in message
>> news:2013081409350577138-xxx@yyyzzz...
>> > On 2013-08-14 09:21:41 +0000, Ophelia said:
>> >
>> >> "gtr" > wrote in message
>> >> news:2013081314593843718-xxx@yyyzzz...
>> >>>
>> >>> The wife buys a bag of boni[T]o flakes from time to time, but it
>> >>> seems
>> >>> like a nuisance to me.
>> >>
>> >> Bonio here are dog biscuits)
>> >
>> > Try them in soup.
>>
>> I theeenk not but thank you
>>
>> --
> He said bonito (boniTo) - which is a type of tuna, not bonio.



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