Comments on: Feeling Salty? http://www.lindysonorecipes.com/2006/10/18/51/ Broke da mouth - tried and true recipes for the local palate Thu, 28 Aug 2008 11:58:34 +0000 http://wordpress.org/?v=2.1.3 By: Pomai http://www.lindysonorecipes.com/2006/10/18/51/#comment-242 Pomai Fri, 20 Oct 2006 20:38:18 +0000 http://www.lindysonorecipes.com/2006/10/18/51/#comment-242 Lindy, You already seen my entry at T.I. about "Taste of Shirokiya" where I got a photo of their Tsukemeno selection. I think Shirokiya is a bit cheaper than Marukai for these particular items. My late aunt who taught me how to make the Oden showed me the (plastic) press or "Tsukemonoki" she used to make Namasu. Namasu isn't categorized as Tsukemono is it? My sister LOVES ochazuke! She usually uses the one in that striped yellow and red foil packet. Funny you mention the Honpa Honwanji cookbooks. We have most of them. Lindy,

You already seen my entry at T.I. about “Taste of Shirokiya” where I got a photo of their Tsukemeno selection. I think Shirokiya is a bit cheaper than Marukai for these particular items.

My late aunt who taught me how to make the Oden showed me the (plastic) press or “Tsukemonoki” she used to make Namasu. Namasu isn’t categorized as Tsukemono is it?

My sister LOVES ochazuke! She usually uses the one in that striped yellow and red foil packet.

Funny you mention the Honpa Honwanji cookbooks. We have most of them.

]]> By: Lindy http://www.lindysonorecipes.com/2006/10/18/51/#comment-244 Lindy Sat, 21 Oct 2006 02:10:35 +0000 http://www.lindysonorecipes.com/2006/10/18/51/#comment-244 yeah ...i can spend some time and $$ browsing the tsukemono section at shirokiya! i like namasu too.,, i figure it is still part of the 'pickling' process. now if i could only figure out a way to make our takuan NOT smell up the whole refrig and the whole house. do you notice that?? the takuan from japan ...many don't smell. i heard that they dry the radish first, then pickle it. but in hawaii, it's hard to dry it without it getting spoiled. oh well. my parents went to Honpa ..in fact my mom submitted a few recipes for the Book 1. My Aunty is an active member and is on the committees for all them. thanks for your comments, pomai ! yeah …i can spend some time and $$ browsing the tsukemono section at shirokiya! i like namasu too.,, i figure it is still part of the ‘pickling’ process. now if i could only figure out a way to make our takuan NOT smell up the whole refrig and the whole house. do you notice that?? the takuan from japan …many don’t smell. i heard that they dry the radish first, then pickle it. but in hawaii, it’s hard to dry it without it getting spoiled. oh well.

my parents went to Honpa ..in fact my mom submitted a few recipes for the Book 1. My Aunty is an active member and is on the committees for all them.

thanks for your comments, pomai !

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