Job Discussion Forums

sidjameson · Joined: 11 Jan 2004 Posts: 629 Location: osaka

This is thread intended to inspire those, like me, who have never tried much in the way of home brewing/baking.

I got a bread maker. Make my own bread everyday. The wife and I both agree now that we really can't even imagine buying shop. The machine cost 12000yen the bread works out to roughly the same, probably cheaper than supermarket bread, but its 10 times better. But the thing I want to say is that its really so simple to make. I would recommned it to all.

So what else out there is really good for doing yourself? I am thinking about home brew. Anybody done that?

JimDunlop2 · Joined: 31 Jan 2003 Posts: 2286 Location: Japan

Make my own:

- kimchi

- yogurt

- pizza dough

That's about it for now... But on my "to do list" are:

-buttermilk
-rye bread

I've also made my own beer and wine but not in Japan, due to the fact that its relative illegality makes homebrew and vinters' supplies very hard to come by.

6810 · Joined: 16 Nov 2003 Posts: 309

yogurt

tempeh

nattou

ginger beer (oh yes!)

yogurt cheese (labna)

paneer (pressed curd cheese, good for frying)

sidjameson · Joined: 11 Jan 2004 Posts: 629 Location: osaka

Really! the home brew is illegal in Japan? That's such a pity. Never done it but really feel like giving it a go. Was hoping someone was going to point me in the right direction. (I know nothing at all about how to go about it)

bshabu · Joined: 03 Apr 2003 Posts: 200 Location: Kumagaya

FOOD
rotisserie chicken

turkey

tacos(not the kit but home made)

indian curry

cajun dishes

salad dressings

fajitas

sorbet

Drink

espresso

mocha

co cktails

next on my list bread maker

Gordon · Joined: 28 Jan 2003 Posts: 5309 Location: Japan

bread makers are great. We make bread all the time and pizza crusts.
Another great investment is a slow cooker. Put it on in the morning and it is ready for dinner, so easy.

Ai · Joined: 02 Jun 2006 Posts: 154 Location: Chile

I started making flour tortillas here. I'd never tried it at home and will probable never make them again if i go home. They are tasty but i'd rather buy them than spend the extra time.

bshabu · Joined: 03 Apr 2003 Posts: 200 Location: Kumagaya

markle · Joined: 17 Jan 2003 Posts: 1316 Location: Out of Japan

I've yet to reach the flashpoint where I can't go another day without having something that I would go to the trouble of making myself. No oven also hobbles me somewhat.

Having said that I'm going to make my own hommus and tahini and have a crack at falafel over the winter break.
I may also make my own Thai green curry paste if I can get the chillies (unfortunately the wife insisted we leave the recipes back home in storage so it'll be trial and error.)

The only bread I really miss is Turkish pide

Venti · Joined: 19 Oct 2006 Posts: 171 Location: Kanto, Japan

6810 · Joined: 16 Nov 2003 Posts: 309

Markle, hommus is too easy, they even sell sesame paste (undiluted/unpolluted) at supermarkets. It works perfectly as a substitute for tahini.

Felafel is easy too... but I cheat, my brother sends felafel mix in boxes every other month!

I've also been known to make vinegar.

Nukazuke

and even miso once!

TokyoLiz · Joined: 16 Jan 2003 Posts: 1548 Location: Tokyo, Japan

Tsukemono - I pickle cucumber and daikon. It's dead easy.

I make a bento box lunch for myself 3-4 times a week.

sidjameson · Joined: 11 Jan 2004 Posts: 629 Location: osaka

6810, Hommus is something I would love a go at. How do you do it? What's the sesame paste in Japanese?

6810 · Joined: 16 Nov 2003 Posts: 309

the sesame paste is called "nerigoma".

It is basically the same as tahini but comes in a bag instead of a jar (usually).

As for hommus, it's pretty easy. There are tones of recipes on the web so check it out. I have a few rather amazing Arab/Persian cookbook recipes but to narrow it down.

You need -

chick peas (canned or dry, the latter just require more preparation)
tahini/nerigoma
water
salt
pepper
garlic
lemon juice (fresh is best but bottled is fine)
chilli or other seasonings (olives, olive oil, cumin etc) as you like.

Basically, Chick peas are the main ingredient, followed by tahini. Mix them up in a blender with the garlic, lemon juice and seasonings in a ratio relevant to the quantity you want to make until you get the flavour right (hommus is a highly individual taste in my experience).

Add water and/or olive oil until you get the consistency just where you want it to be... you now have hommus.

I didn't give exact measurements because you might want to make only a small amount to a particular taste. Basically start in small quantities and work up until you get what you want to eat. Too easy!

Quibby84 · Joined: 10 Aug 2006 Posts: 643 Location: Japan

what is tahini?