Sudachi
Written by: adekun on 8 October, 2009 4:24 pm - Filed under: japan — 2 Comments »
Sudachi
Whilst uncommon overseas, here, sudachi is a cheaper alternative to the lime. It is quite similar in taste and smell, perhaps stronger. They are smaller than my impression of a lime. When in season, usual fayre get a dressing, as do chūhais.
Supermarkets prices equate to:
One imported lime = three imported lemons
Three imported lemons = six sudachi
Where do Japanese get their vitamin C?
Written by: adekun on 21 September, 2009 10:09 am - Filed under: blog — 6 Comments »
Pitted umeboshi
Whilst I’m still to reach a firm conclusion, I can be certain the answer to the above is not the following: berries and imported citrus fruits, too expensive; home-grown citrus fruits, seasonal availability; brussel sprouts, unpopular. Could it be C.C. Lemon, the soft drink laced with the vitamin C of 210 lemons? Continue reading
Dekopon
Written by: adekun on 26 February, 2009 12:37 pm - Filed under: japan — No Comments »
A dekopon
We were recently given a couple of boxes of the revered dekopon. The fruit are certainly the most agreeable oranges I’ve ever tasted.
Whale fish
Written by: adekun on 4 December, 2008 6:43 pm - Filed under: blog — 1 Comment »
Looking a little out of place amongst the fish in supermarket chillers yesterday, were a few packs of whale meat. Being a mammal, I wondered looking at the almost black steaks, if they should be in the meat section.
Milking the cash cow
Written by: adekun on 10 August, 2008 4:08 pm - Filed under: blog — 2 Comments »
A couple of months back there was a report on the cash crisis. An American mother was in tears complaining milk being at the same price as gasoline? Although disparate in the UK, it made me recall dairy farmers protesting against their diminishing share of the end retail price.
I can understand cost increases being passed through, but do wonder if it’s all a bit off-kilter. Here in Japan, something that doesn’t need a reminder is the cost of food.
In one of the less affluent prefectures I’m thoroughly disgusted at the following:
- Milk c. ¥250 a litre
- Butter ¥408 for 200g (naturally the shelf was bare).
- Imported Devon cream 170ml just under ¥2000. That’s almost a tenner in English money.
- Grated ‘Pizza’ cheese 320g ¥688
- Cheese 100g around ¥500
It’s not just dairy products. The overpriced ¥300 Japanese garlic is now suddenly ¥400 a head. Is this a fair reflection of cost? Are you taking the Michael? Perhaps what I should come to terms with is that it price isn’t an issue. People now are so dependant that if that’s the price then it shall be paid with little more than a grumble – at best. The corporations are at liberty to charge what they like and there will be no riot.
Butter my arse
Written by: adekun on 30 May, 2008 10:06 pm - Filed under: blog — 2 Comments »
Towards the end of March notices appeared above the empty butter shelves. The general theme was an apology from the supermarket manager saying they are unsure when the next delivery will be. Although it hasn’t been the most fervent of searches, Monday brought an end to over a month without any respite. I spotted a few blocks. They must have just had a delivery and I was in the right place at the right time. A steal I thought at ¥368 for a scant 200 g. Along with the ridiculously priced apples and flour, pie making will have to wait (probably indefinitely). I also spotted seven cherries for ¥298.
There have been many stories covering this phenomenon. Hashimoto an official at the Ministry of Agriculture was quoted “Drought in Australia which pushed up the cost of cattle feed and bulging demand for butter elsewhere in Asia are making butter imports more expensive and shoppers are turning to made in Japan butter. The bottom line is, however, butter is not our staple food. Personally, I can happily switch to margarine.” Continue reading
Say it with soba
Written by: adekun on 14 February, 2008 1:20 pm - Filed under: blog — 1 Comment »
The other day, I got to try my hand at making nihachi soba (lit. two eight soba). Despite the measures being simple, two parts flour to eight parts buckwheat, the motions are best watched at least once. I will post a recipe at some point. In lieu of that; in essence, to the sifted flour half the weight of water is added. Once brought together, fifty presses are applied (seventy for the girls). It is rolled and stretched out to a square, folded and chopped.
The resulting noodles are dropped into a pan of boiling water for sixty seconds before being plunged into ice cold water.
A typical accompaniment would be a sauce of dashi, soy and mirin.
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