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« outRAGEous cocktails with refreshing & addictive flavors | Main | Toshi Yoroizuka - A dessert bar with elegance and style »

Sunday, February 21, 2010


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Wow. Those perfectly golden brown dumplings look amazing! They will inspire me to play with my recipe further. I can tell her dough is drier than the one I make, and that makes it easier to shape each dumpling so uniformly. Mine are more about great taste than perfection of shape, but now I know both things can co-exist. Thanks for the inspiration!


Thank you so much for the photos and commentary. What a wonderful way to relive my own memories from my time in Japan. You know, I lived in Utsunomiya (うつのみあや)which is the gyoza capital of Japan. Apparently Japanese soldiers brought the recipe back from China after the second World War. We had over 30 different restaurants in my city and I used to go weekly to a spot that offered the gyoza from these different restaurants. I loved vinegar, hot sesame and soy dipping sauce we'd have with them. When I returned from Japan, a good friend (from Japan) in New Jersey helped me make them.

Tell me, did you get to try kinpura gobu while there? It is a tasty burdock root, carrot dish that I came to love with an unparalleled passion. I'll send you the recipe if you want. Also the savory egg custard is wonderfully subtle. So glad you enjoyed Japan.


I am so glad you found a "true" gyoza and ramen place. its my favorite thing - first meal off the plane - go to "Keika Ramen" in Shinjuku (i love kyushu style ramen with the two blocks of kurobuta (black pork) and cabbage) and a trip to the department store basement to get some good plump gyoza. the one in kyoto was made for geishas and kyoto is not renowned for street food - more kaiseki/refined food.. can you see them burping/smelling like garlic? i can't imagine it was good at all.

the tan tan men looks amazing.
i believe there is "tobanjan" paste in there that was making things taste addictive. (spicy chili miso)

I still don't know how you have not fallen over from over eating.
But i'm enjoying your blog!


Matt, glad you had a little walk back into memory lane.
I always remember you talking so fondly of your time there.
And of course your sister-in-law is Japanese, and the nieces and nephews, have Japanese blood too.
How fortunate they are to have this in their DNA.
Japan is a fascinating study.
Even if somewhat difficult for those that are idiots like me, and do not speak Japanese. Shame on me!

May, I have gained 8 pounds. But it has been well worth it.
And yes, we have eaten WAY too much for any human being. But at least we can say we got to sample a lot of Japanese food. And at so many varied places and cities.

The tan tan men was amazing. And Shinji and Charlie could hardly bother to share. But I was shameless enough to demand and steal.

The basements of the department stores, were terrific, even if VERY crowded. And both Charlie and I are NOT big fans of department stores to begin with. We were most shocked to see how Takashimaya in Japan is like Macy's or Bloomingdales. And here in NYC, it is quite the high temple of good taste and lavish refined wares.

Thanks for following the blog. Are you cooking at all? What are you cooking these days?


Hi Saran - welcome back! I was able to live vicariously through your travels. what a great trip!

I'm a working mom so making food that can be frozen/defrosted/eaten over two days is the priority so cooking meals is typically for hobby/entertainment. We eat out alot instead as we are able to do that here - in NYC went to Dovetail for Valentine's and Avoce for birthday but those meals came and went - I think i'm spoiled and like comfort food more.. I must say, eating your quesedillas and lamb is my favorite thing to do even though i am so spoiled with these nice restaurants. I learned of your hemant lamb at one of my indian friends' parents party - they serve it every year at their christmas party where ny's top indian finance executives meet. its a staple - their all you can eat sushi bar (from sushi den) and your lamb chops.

I believe i mentioned I made your fried flounder with the tamarind chutney (very tasty) and the manchurian cauliflower with the super easy ketchup sauce that had my indian friends in shock that is what they love to eat so much at your restaurant when i told them that the secret sauce is ketchup and yesterday i added cumin to the guacomole for my fish tacos (like you recommend). I have a picture of my son eating your food but unfortunately having trouble loading it onto the computer. and the tomato chutney really was addictive. the little potato balls were 'ok' and i didn't have much luck with the besan pancakes but your middle eastern omelette and your pepper dip were a hit at my parties. the fig flan too rich but amazing (if you have ideas on how to make it less rich, would be welcome)

and we all love your brussel sprouts for thanksgiving. its our family favorite now (although I haven't figured out how to keep it "crispy") and i always make it in addition to our miso citrus rubbed rosemary turkey and orange and beet salad.

anyhow, what i love the most is once i stock my fridge with items you cook with, i seem to be able to make many of your recipes.

if you have ideas for "how to eat fast" on a weeknight, love to learn those techniques. crock pot techniques and make ahead ideas and 'what freezes well'

best regards,
please keep blogging - its a nice respite after a hectic week working hard and feeding my family..

please point me to other dishes i should be cooking or places i should go try out in NYC..i have no time to research - i go to places people tell me to go.


Pete Bolte


If anybody has a decent recipe for Kyushu gyoza no mi or for gyoza in general please email me with the recipe.

To me, Kyushu (Fukuoka) gyoza is the best due to dough thickness but more important is the mixture itself.

I know this.

Ground pork
Green onions
Grated fresh ginger
A wee bit of goma abura

What I need to know is proportions OR your own recipe. Whatever you have is fine.

Please email me:

Kind regards,


Hey Suvir:

I am mostly cooking from your cookbook for my vegetarian friends here in Turkey, but I've tried some other things as well. A teacher friend of mine makes her own preserved lemon, so I tried making a chicken tagine that turned out quite nice! One of my colleagues in the English department, Duygu, is a great cook, so I am hoping she will share some of her Turkish recipes with me soon.

Off to attend a student film festival in Geneva next weekend and hoping to have some great meals there as well.

Has spring arrived in Salem, New York yet?


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