Comments on: Takayama Morning Market

By: Thanh

Thanh — Mon, 04 Aug 2008 01:20:06 +0000

Yep works great. Now I can get the email notification and not have to keep clicking back each day. Much more convenient.

By: mellie

mellie — Sun, 03 Aug 2008 10:15:59 +0000

Okay…here’s my reply. Did you get it?

By: Thanh

Thanh — Sun, 03 Aug 2008 07:16:36 +0000

As you can tell, I really like dried cuttlfish, the type in your photo and the types that’s already been cooked, flavoured, shredded and ready to eat.

I’m going to tick to the subscribe to comments box and if you reply, I’ll see if I get the comments sent to my email.

By: mellie

mellie — Tue, 29 Jul 2008 05:33:37 +0000

Hey Thanh - thanks once again for sharing your cuttlefish knowledge. There is a whole world of ingredients out there that I just don’t know about, and I’m slowly becoming enlightened I grew up in an Italian/English household, so many of the Asian staples just weren’t in my realm of culinary knowledge. EG’s Mum is a fantastic resource though, and she is gently guiding me through things such as fermented bean paste, the various dried fungi, ikan bilis broth, sauces etc. etc. It’s fun!

And I’ve added the “subscribe to comments” email functionality to the blog as well. Let me know if it works!

By: Thanh

Thanh — Tue, 29 Jul 2008 00:04:00 +0000

By the way, is there a way to subscribe to comments like in blogger and have new comments emailed to me. I don’t really want to clutter up my Google Reader by subscribing to this thread’s comment RSS.

By: Thanh

Thanh — Tue, 29 Jul 2008 00:02:26 +0000

You can also buy cuttlefish shred here, again in Asian groceries. They come in flat sheets where the whole cuttlefish has been squashed, or in shredded strips. There’s plain variety and really spicy ones, which I love more.

The dried cuttlefish are fairly pungent so it depends if you like it. It’s a strong fishy flavour and are similar to the dried scallops. Although I think the dried scallops gives an even richer (maybe richer isn’t the right word, what’s that Japanese word for the sixth taste sense I remember you writing about, umago or something) taste. These are just a cheaper substitute that still works well to lift a simple vegetable soup.

By: mellie

mellie — Mon, 28 Jul 2008 11:50:55 +0000

Hiya Thanh - thanks for the heads up on the cuttlefish. EG’s Mum bought us back some cuttlefish shreds from Hokkaido recently. They’re setting in the cupboard waiting for beer-o-clock

Are they fairly pungent when put in soup? I’ve had the dried scallops, which whack an almighty punch in the flavour stakes. Are they similar?

By: Thanh

Thanh — Mon, 28 Jul 2008 04:16:39 +0000

Mellie, the dried cuttlefish can be bought here in Chinese grocery stores as well. I like to eat them by grilling them quickly over the stove top gas burner so they become cooked. Then shred them up into thin strips and dip them in hoisin and chilli sauce mixture. A delicious snack.

Another use for them is to put them into soups. Again, shred them into strips and chuck in water based soups with Chinese vegetables like bok choy and Chinese melons. It really enhances the flavour of the soup.

By: mellie

mellie — Sun, 27 Jul 2008 00:00:34 +0000

Wow…thanks for the heads up on that bizarre fruit! I’m just kicking myself that I didn’t try it at the time!

Hmm…good Japanese restaurants, run by Japanese. My votes would go to Tempura Hajime, Shira Nui, Ocha, Horoki, Shoya and Hako. But these days I’ve been cooking a lot of Japanese myself - so have been eating in lots

By: Eric

Eric — Sat, 26 Jul 2008 07:02:27 +0000

The fruits in the sixth photograph are those of Akebia quinata, commonly known as a chocolate vine. The gelatinous pulp is said to be sweet and edible. I am not sure how the Japanese utilize them in cooking.

I enjoyed your blog! Any recommendations for good Japanese restaurants (not owned by Chinese or Koreans) in Melbourne? I know that I am biased in this regard, but there are significant difference sin the preparation of the food!