Comments for Cooking with Chopsticks

Comment on Mabodofu by Sorina

Sorina — Thu, 03 Jul 2008 16:49:55 +0000

Very Very visually appealing…great presentation

Comment on Taco Rice by Chris

Chris — Thu, 19 Jun 2008 20:42:01 +0000

My family and I were stationed in Okinawa from 96-2001. Taco rice first came out in 1996 when we were there. I make an easier version. You can cook the ground beef and then use taco mix which can replace all of the seasonings and it is much easier. Then you just do the layer thing. The rice first, then the ground beef, some lettuce, tomatoes, shredded cheese and salsa and you are ready to go!
The first time I had it was at a small walk-up window at one of the bases. We fell in love with it. This is one of my nephews favorite meals.

Comment on Mabodofu by fredskitchen

fredskitchen — Sun, 15 Jun 2008 07:32:54 +0000

… do we have to add the fact that this dish is full of protein and therfore most excellent for one’s health ??!!
a fun alternative is to replace the ground beef with chunks of tuna (the size of your dofu)…

Comment on Taco Rice by John Carter

John Carter — Tue, 15 Apr 2008 23:04:43 +0000

Futema and Foster 5 years total. I always talk about Taco Rice, yakasoba and curry from co’co’s. I have made them all but now I will attemt this recipie. I miss eating at the bottom of the hill at futema and outside Foster main gate.

Comment on Takenoko by fween

fween — Tue, 15 Apr 2008 15:06:48 +0000

im introducing many japanese food in my blog. i just cooked takenoko gohan tonight so i run into your site. please link to my site, thanks. http://foodsushi.blogspot.com/

Comment on Part IV: Umeshu by awi

awi — Sat, 09 Feb 2008 01:53:41 +0000

Excellent blog. I love Umeshu but last time I had Umeshu it just tasted like sweet plum juice to me and before I knew it I was screaming “aaah! my liver!”. Great idea to mix it with soda water.

Comment on SHF #16: Matcha Truffles by Morgan

Morgan — Wed, 30 Jan 2008 00:25:04 +0000

Hey, I just discovered your food blog. What a good idea.

I’m learning some “down home” Japanese cooking and have been trying new recipes, sometimes from watching and learning, sometimes from cookpad.com, and I am making my own (handwritten) Japanese cookbook.

I’m thinking of making these matcha truffles for V-day. They look simple and delicious. Luckily Seattle has lots of places to get Japanese ingredients (Uwajimaya, Japanese style cake/tea shops).

Comment on Sesame Saba by Hanna

Hanna — Wed, 24 Oct 2007 10:48:03 +0000

Thank you for the comment! I recently bought a knife at Aritsugu, not a deba, but a normal kitchen knife. However, I don’t have a wet stone… any suggestions on sharpening before I buy one?

Comment on Sesame Saba by Teaser

Teaser — Wed, 24 Oct 2007 09:11:55 +0000

Hi, the perfect knive for filetting fish is a deba. Since you live in Kyoto I will take the liberty of recommending the Aritsugu range to you. I believe they are located at Nishiki-Koji Dori, Gokomachi Nishi-iru, Nakagyo-ku. 1 block north of Shijo Dori on the north side of Nishiki-Koji Dori, west of Gokomachi. They are expensive but worth every penny. I purchased a ten inch deba from them in July and have used it with great joy and efficacy filleting fish and cleaving lobsters. Oh you’ll have to hone up on your knife-sharpening skills too btw if you do purchase one.

Comment on About by tobae

tobae — Tue, 09 Oct 2007 16:09:45 +0000

i was trying to get see if there was information on bazaar cafe on the web and i found your blog ;) i was a volunteer there when i was an exchange student at ritsumeikan for a year (last year actually, i just got back to the philippines). too bad i didnt catch you there… i didnt know smut about philippine cooking (yes embarassing as it may seem) but i looked thai so i was regular saturday staff. haay, the memories…