Comments for Eating Japan!

Comment on How to make saba shioyaki (Japanese salt broiled mackerel recipe) by Mathias Purtlebaugh

Mathias Purtlebaugh — Thu, 02 Feb 2012 15:40:31 +0000

The recipe *is* simple, and elegant, and I’m glad you and your wife enjoy it. I’m curious; what kind of salt are you using?

Comment on How to make kinpira gobo (Japanese sweet burdock root) by Mathias Purtlebaugh

Mathias Purtlebaugh — Thu, 02 Feb 2012 15:37:59 +0000

Thank *you* so much for checking it out! Kinpira gobo remains one of my favorite dishes to make and experiment with.

Comment on How to make nikujaga (Japanese simmered meat and potatoes) by Mathias Purtlebaugh

Mathias Purtlebaugh — Thu, 02 Feb 2012 15:36:07 +0000

Thank you for the support! I have been on hiatus for awhile, busy with other projects, and Eating Japan has gone on without any updates for awhile. I’m happy to see that it remains a helpful resource to people, though, and I have plans to resume regular updates this year. Thanks again.

Comment on How to make nikujaga (Japanese simmered meat and potatoes) by Tina

Tina — Thu, 02 Feb 2012 13:03:07 +0000

I ‘IMPLORE’ you to just keep doing what you are doing, your creativity shines through and I am enjoying your recipes and tips, thank you. kuroiinu is just jealous because they are not clever enough LOL.

Comment on How to make saba shioyaki (Japanese salt broiled mackerel recipe) by stan miller

stan miller — Tue, 31 Jan 2012 03:59:41 +0000

i am following the directions. simple. we are using the salt we brought from miyaka jima. the flavor of mak at a restaurant is great, but as long as my wife says i’m the best cook in the world then we are using your recipe.

Comment on How to make kinpira gobo (Japanese sweet burdock root) by Daz

Daz — Tue, 17 Jan 2012 20:23:16 +0000

This is definitely on the to-do list. Thank you for taking the time to post the recipe. Will be sharing the link.

Comment on How to make saba shioyaki (Japanese salt broiled mackerel recipe) by nomsa

nomsa — Wed, 04 Jan 2012 00:45:11 +0000

I just made this – so simple, yet delicious! had it with brown rice and miso vegetables. thanks for sharing!

Comment on How to make homemade nukazuke by Mathias Purtlebaugh

Mathias Purtlebaugh — Wed, 07 Dec 2011 23:58:15 +0000

Awesome to hear! Just be patient… sometimes it takes a bit. Make sure you are only covering the top with a cheesecloth (not plastic wrap or non-porous material) to allow flora to get in and to keep dust out. It needs to breathe. Nuka thrives in warm, dark places with air circulation. Let me know how it goes… sometimes you won’t smell a change for two or three weeks, but you’ll know when it starts.

Comment on How to make homemade nukazuke by Angela

Angela — Wed, 07 Dec 2011 23:27:03 +0000

I started my first nukadoko exactly a week ago. I used toasted rice bran, a slice of bread, salt, water, beer, egg shells and konbu. As starters I’m using napa cabbage, carrot peels and Apple peels. I mix my nukadoko every day (It’s about 21-22C° every day). Unfortunately I still can’t tell any difference from the beginning. It doesn’t smell much of wet rice bran anymore but there’s no hint of sourness or other smells like it should… Am I just impatient or is there any way I could help my nukadoko start better?

Comment on How to make saba shioyaki (Japanese salt broiled mackerel recipe) by Kathryn

Kathryn — Mon, 05 Dec 2011 03:10:20 +0000

I love to order saba shioyaki at a restaurant but never thought about making it myself. My son and I happened to see it on sale at the Japanese grocer and thought that we could try. We followed your recipe and wow! It was so delicious and so easy that we want to try to get to the grocer more often (it is quite a distance) to eat it more often. I was a little worried of stinking up the closed up house in winter, so I put my toaster oven outside my back door and broiled it outside. It was accompanied by daikon oroshi and tamari. Next time will have some citrus ready.