Topic awaiting preservation: Stone for Japanese meal.

In Japan, people love eating "pickled" vegetables. It cannot be main dish but it is very very important side dish for meal. When people eat meal, they eat rice, main dish ( fish ro meat), small side dish and pickled vegetables.

My personal guess, any vege can be usuful. The most popular one is made of radish. It has been loved more than hundreds years, I reckon. I love it. But I love eggplant, cucumber, and chinese cavage more than that.

Today, it is a perfect sunny Saturday here in Nz. I am going to pick up stones to make them.

This is absolutely easy reciepe.
1.Get stone(quite heavy one).
2.Cut veges
3.Put vege into pot.
4.Put solt on veges. (Don't put too much solt, bad for you.)
5.Put stone top of veges.
6.Wait for over the night.

I cannot wait to eat.
See how it goes.

Have a happy Sunday.
Cya.

Hiroki Kozai

Sounds interesting, I was never one for vegetables however. I only really like asparagus, or freshly blanced spinage or peas puried with a bit of mint.

Not into sweet pickled items, perfering dill pickled cucumbers but not to spicy items. I do love pickled fish, harring or others expecially if you add a little cream horseradish or mustard sause. Yummy.

J. Stuart J.

[This message has been edited by jstuartj (edited 06-07-2003).]

Okay, I know Japanese people love food but stones???! o_O;;

I am asexual, neither male nor female.

I'll have to try that some time. Sounds mighty nice...

Thanks for sharing that Hiroki

The same procedure is used to cure Salmon - all you do is add fresh or dried Dill and some crushed peppercorns. Weigh it down with a stone of whatever in the fridge for 48 hours and it is ready to eat. Tastes almost the same as smoked salmon - also called Lax.

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Okay, I know Japanese people love food

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........ Like other races dont like food as much as Japanese people. Correct me if im wrong, but I don't think race affects one's enjoyment of food.

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Now Officially Superior!

Hiroki, no rice wine vinegar in your recipe? Let me know how it turns out. I love pickled radish and bamboo shoots.

Regards.

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........ Like other races dont like food as much as Japanese people. Correct me if im wrong, but I don't think race affects one's enjoyment of food.

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No, I don't think you get me. -__-;;

Race doesn't affect ur enjoyment of food but I was kinda surprised their preparation of food involves stones but now, I know the Japanese are not the only people to use stones for preparing their food.

I am asexual, neither male nor female.

[This message has been edited by Yuri21 (edited 06-07-2003).]

Kimchi: the ultimate pickled vegetable. You know you love it.

I've been wanting to try Kimchi but I can't get past the smell. Spoiled cabbage, yuck.

However, I'm sure it could be slipped by me if I was in a full sushi devourment mode. Chomp, chomp, chomp! Oh, that was kimchi.

Gah! Did you just say "spoiled cabbage"?! It's not spoiled, it's fermented. Oh, and it also doesn't have to be cabbage--there must be dozens of different types of kimchi, at least. You should try the cucumber or radish versions if the smell of cabbage kimchi gets to you.

Hi, guys. Many thanks for your replies.
Hi, Moth. Nice to talk to you. This is my first time to see you on here.

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Hiroki, no rice wine vinegar in your recipe? Let me know how it turns out. I love pickled radish and bamboo shoots.

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Wow, it sounds nice! But let me ask you something. What is rice wine vinegar???
I don't know it. What is it for???

And speaking of Kimchi, of course I love it. It is one of the most common and popular side dish in Japan. Actually I am going to ask how to make it myself. I have a couple of Korean friends here. It will be great if I can make one myself.

Unfortunately, a frined of mine hates it because of the smell. I gave up buying it when I lived with kiwi family. I just thought it better not.

Oh, my Japanese pickled vege went all right. Needed more solt so that I put some more and keeping in the pot. Tonight, I will find out. Can't wait.
Cya.



Hiroki Kozai

Rice wine vinegar is, I assume, vinegar made from rice wine. I've never used it myself.

Kimchi is great, but the traditional cabbage kimchi is tough to make properly. In Korea it's usually done in very large batches. I actually don't know how to make. I do know how to eat it, though.

Ahhhh... I could never eat any of this preserved food.

I'm allergic to ingredients like vinegar, sodium sulphate(or whatever that ingredient is called) so I stay far far away from most preserved food.

I am asexual, neither male nor female.

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........ Like other races dont like food as much as Japanese people. Correct me if im wrong, but I don't think race affects one's enjoyment of food.

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Oh yeah? Well, I've got two words for you:

IRON CHEF!

I've seen plenty of episodes of Iron Chef and one thing became clear. The Japanese are quite snobbish as it relates to their culinary acumen. I really do enjoy that show.

. . : slicePuzzle

I dunno, call me uncultured, but where I live there is this chain of restaurants called "Martin's BBQ"

The make the most wonderful broiled chicken known to man. My mouth it watering just thinking about it..

I've been known to eat a whole chicken in one sitting with a side of tostones (squashed fried plantains). I'm talking about syrupy, delicious-type chicken..

not fine, not highbrow or mannered- just tearing into a whole (or half, on a slow day) chicken dripping with those natural juices- the kind you hafta stand up about ever five minutes to get more napkins...

hmm.... it's 10:58 AM here... I wonder what's for lunch...

Tostones (squashed fried plantains) sounds interesting, would like to give that a try. Are they deep fried or pan fried and are they in a batter of some sort. I may have to get me some plantains and fire up the fry daddy. Screw the diet.




[This message has been edited by jstuartj (edited 06-10-2003).]

Petskull: sounds pretty durn cultured to me. Yum!

Rocks doesn't sound yummy to me. Why do they include rocks anyway? can I have an answer for that one Hiroki?

yuck veges

Hi, Yannah.
How are you today?
Well, stone is for taking out water from vegetables.
When I make pickeled veges, I have to take water out from the veges.
So that is why I put stones on the top of the veges.
Make sense???
We call pickeled veges Tuchemono.
New word for you.
Have a good evening.
Cya.

Hiroki Kozai

Yes, and you don't actually eat the rocks--they get taken out before eating.

yuckz

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I'll Procrastinate Tomorrow.

Thank you, iconoclast. We heard you the first time.

Here are two recepies for Tostones
http://www.ochef.com/106.htm
http://vegetarian.allrecipes.com/az/TstnsFrdPlntns.asp

If you can't make 'em right, I'll go to your house and help you make them..

these are really good when you pile tuff on top of them (like rice and beans), or dip them in ketchup (what I normally do, I love ketchup), or some wierd ketchup/mayonayse mix (I *hate* mayonayse)


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Cool, thanks petskull. Now all I have to do is find somewhere in Minnesota to buy plantains. I don't see them in often in store. Luckly I live in uptown and can check out some of the better markets lund's should have them. I could also try the farmers market but I don't recall ever seeing any there.

If I can find some I will give them a try this week.

J. Stuart J.

shit... can't get *rid* of them over here...

..it's like they grow on trees or something..

[This message has been edited by Petskull (edited 06-10-2003).]

They are pretty good though they are best if you let them ripen first. Most of the ones in the store are unripe and quite hard to peel. The Krogers around here carry them usually next to the bananas.

oh I see now, It wasn't disgusting after all, it was just a nous then.

Ah, plantains--yet another food item I can't get in Korea.

That is not, Yannah.
It is yummy.

Hiroki Kozai

Then who am I?
I'm quite sure that I am Yannah.