Friday, May 02, 2008

odds & ends

I tried the fried gobo recipe again. This time, I whittled my own. The gobo comes out really crispy, like potato chips. Also, when you add it to the sauce, let the sauce kind of evaporate and really caramelize on the gobo, this adds to the flavor.









With the leftover gomoku mame, I added it to our morning omlette. After you put your scrambled egg into the pan, add the beans without any of the sauce. And cook the eggs to your liking.

I recently bought this nougat, made in Belgium by Vital. It has almonds and hazelnuts. It was a bit harder than the one I like from South Africa, but still worth it.

Another chagashi (sweet for tea), this one is made by Owariya. We had some soba wafers before. This one is called soba mochi, the outside is made from buckwheat flour.

This wagashi (Japanese confection) is made by Mamemasa and is called Tsukishiro. Sweet bean paste is flattened to a circle then dipped in a light sugary coating.

Hope you have a great weekend!

5 comments:

Dhanggit said...

oh i love gobu though hubby hates it maybe trying this in chips version will convert him.. :-) the photos look awesome!!

Su-Lin said...

Fresh gobo is a little difficult to find in London - do you have any opinions of those bags of frozen strips?

KirkK said...

Hi Kat - The photo for the revised version of the gobo does look more crisp. On a side note, I just read about a butter shortage in Japan? Funny, I just associate butter with Japan too much, but of course all those cakes, treats, and pastries!

Lori said...

Was it pretty easy to whittle your own gobo? It looks like you did a great job!

K & S said...

I hope you can convert your hubby, Dhanggit :)

Not sure how you feel about imported gobo, like from China, Su-lin. I think that if you do use frozen, defrost and make sure to squeeze out as much water as you can with a tea towel or paper towel.

I guess it is time for me to go on a diet, Kirkk. The price of cakes are high and almost no butter in the stores.

Whittling was scary, at times I whacked off a chunk, Lori. If you are a bit leery, use your vegetable peeler instead of a knife. I may do it this way myself.

Take care everyone!
Kat