What a lineup of cool items! Next time you are here, you might want to visit Ninben's Nihonbashi Dashi Bar (日本橋だし場 -- the 場 and Bar is a word play) . You can try a variety of dashi as soft drinks as well as other light dishes there. I LOVE this place! Ninben (founded in 1699) is probably the first name most Japanese people think of when it comes to dashi specialty companies.
A few things: Classic bread made with semolina flour and covered with sesame. Giuggiulena, a sweet made with caramelised sugar, honey and sesame seeds/almonds. Many types of biscuits covered in sesame…also the mafaldine type of bread usually has sesame…I’m sure more will come to mind
I had no food allergies until I reached my 60s, at which point I developed a scary histamine reaction to tuna, including bonito. I had to give it up, a tragedy. Last year, in a certified Wagyu yakiniku-yen in Vigo, I informed the chef of my allergy, we all laughed, I ordered only the grilled meat, and loved it. 15 mins into the meal, my throat closed. They topped a dish with bonito flakes. When the episode passed, I explained that bonito was in the tune family. They were stunned. The end of the tale is that I now make dashi with dried anchovies, which actually I like better. It's one of the foundations of my mentsuyu, which I always have on hand, thanks to Kenji. And I make the rayu in Japanese Soul Food with dried shrimp and star anise. God, I love Japanese cuisine! Love your newsletter.
Thanks for sharing all of this. I made Whampoa eggs accompanied by a bright, citrusy salad for lunch yesterday…what a treat! This dish has joined my cooking repertoire (as has Onsen Tomago). Your food knowledge is much appreciated in my tiny corner of Montana 😋
Mm i didn’t bring back a suribachi…where did you see that? I did want to buy a big one but it was too big…next time! Having said that I have two smaller suribachi at home and use them all the time…and love them 😍
Oh yes I love using those two and I still will do when properly cooking…this one is more when I wanna add a bit of ground sesame tastiness on top of something last minute…like on a soup or my daughter loves it on top of avocado toast 😋
What a lineup of cool items! Next time you are here, you might want to visit Ninben's Nihonbashi Dashi Bar (日本橋だし場 -- the 場 and Bar is a word play) . You can try a variety of dashi as soft drinks as well as other light dishes there. I LOVE this place! Ninben (founded in 1699) is probably the first name most Japanese people think of when it comes to dashi specialty companies.
https://www.ninben.co.jp/store/dashiba/
There is an adjacent restaurant, too.
https://www.ninben.co.jp/store/hanare/
A Kayanoya shop is in the vicinity. Maybe you already visited there!
Yes a friend of mine had told me about this place! I couldn’t find a time to visit but it’s ok my list for next time. Thanks for the rec 🙏🏼
That must have been a huge suitcase. I would be interested in knowing more about how sesame is used in Sicilian cuisine.
A few things: Classic bread made with semolina flour and covered with sesame. Giuggiulena, a sweet made with caramelised sugar, honey and sesame seeds/almonds. Many types of biscuits covered in sesame…also the mafaldine type of bread usually has sesame…I’m sure more will come to mind
I had no food allergies until I reached my 60s, at which point I developed a scary histamine reaction to tuna, including bonito. I had to give it up, a tragedy. Last year, in a certified Wagyu yakiniku-yen in Vigo, I informed the chef of my allergy, we all laughed, I ordered only the grilled meat, and loved it. 15 mins into the meal, my throat closed. They topped a dish with bonito flakes. When the episode passed, I explained that bonito was in the tune family. They were stunned. The end of the tale is that I now make dashi with dried anchovies, which actually I like better. It's one of the foundations of my mentsuyu, which I always have on hand, thanks to Kenji. And I make the rayu in Japanese Soul Food with dried shrimp and star anise. God, I love Japanese cuisine! Love your newsletter.
Thanks for sharing all of this. I made Whampoa eggs accompanied by a bright, citrusy salad for lunch yesterday…what a treat! This dish has joined my cooking repertoire (as has Onsen Tomago). Your food knowledge is much appreciated in my tiny corner of Montana 😋
I feel culturally enriched after having read your post. Thank you for sharing your experience.
Oh you brought back a suribachi, wow! What fun - do post a pic after you unwrap it 😊.
Mm i didn’t bring back a suribachi…where did you see that? I did want to buy a big one but it was too big…next time! Having said that I have two smaller suribachi at home and use them all the time…and love them 😍
Ah you said you picked up a sesame grinder - I thought you meant a suribachi 🤭
Oh I see no it’s a rotary one
Much easier to lug than a full-sized suribachi ☺️. We had two, but they vanished during a house move. Only have a small one now.
Been meaning to get another large one - there's something very soothing about using a surikogi.
Oh yes I love using those two and I still will do when properly cooking…this one is more when I wanna add a bit of ground sesame tastiness on top of something last minute…like on a soup or my daughter loves it on top of avocado toast 😋
Oh totally understandable. You need time and a certain serenity of mind to do a suribachi justice ☺️.