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Type: Posts; User: Faumdano

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  1. Replies
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    High-oleic sunflower oil blended 3:1 with...

    High-oleic sunflower oil blended 3:1 with scentless coconut oil is my go to blend.
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    Food for thought: pork is by far the most eaten...

    Food for thought: pork is by far the most eaten meat in Japan (not to mention Okinawa). Beef (domestic) is loved of course, but it's much too damned expensive to eat on even a semi-regular basis.
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    There is some evidence that the mix of bacteria...

    There is some evidence that the mix of bacteria and yeasts in Kefir can help to suppress H. Pylori -- it wouldn't be a bad idea regardless to help rebuild your gut flora after the scorched earth...
  4. The fresh version of the seaweed that nori is...

    The fresh version of the seaweed that nori is made from would behave exactly the same way -- it's fine and slimy when wet. If you want other ideas of what to use it for look at Japanese (or some...
  5. Regular nori is simply dried seaweed you know...

    Regular nori is simply dried seaweed you know...
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    As long as you're at least a little careful when...

    As long as you're at least a little careful when you serve the yoghurt from whatever container you choose to culture it in, you can continually reuse the last bit of the last batch to make the new...
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    Living in Japan, seafood of some sort is on the...

    Living in Japan, seafood of some sort is on the menu almost every day -- most of it wild caught too; love love love it.

    The past few days:

    Steamed Japanese clams (asari) with sake lees....
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    "seaweed" is too vague: what is it exactly?

    "seaweed" is too vague: what is it exactly?
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    I see you're fond of the typical Japanese...

    I see you're fond of the typical Japanese cultivar :D By far my favorite too next to perhaps some of the purple varieties.
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    I've been making my own yoghurt for over a year...

    I've been making my own yoghurt for over a year now, and have it turn out perfect 99% of the time.

    Bring milk to 90C in a double boiler (so as not to scald the milk) to denature some of the...
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    Love the blog; especially the info on finding...

    Love the blog; especially the info on finding grass fed / pastured products. Doesn't completely apply to me seeing as I like in Kansai, but it's still a boon. I've had a lot of trouble tracking down...
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    katakuriko and rice flour are rare (as in once...

    katakuriko and rice flour are rare (as in once every 2-3 months) and only for dishes that just don't work without something to act as a batter of sorts. Harusame is a little more common; maybe once a...
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    I've lived with my Japanese girlfriend here in...

    I've lived with my Japanese girlfriend here in southern Osaka for a little over two years now, and there was a little resistance at first to some of the changes that eating in accordance with primal...
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    Wasn't overly fond of it when I first tried it...

    Wasn't overly fond of it when I first tried it (it wasn't bad, just a little bland and meh), but after trying it with different condiments, I've come to love the goopy stinky stuff :D I eat it every...
  15. Someone needs to brush up on biochemistry.

    Someone needs to brush up on biochemistry.
  16. Yes, make sure to get a balanced amount of HFCS...

    Yes, make sure to get a balanced amount of HFCS and isolated fructose, trans-fats, food additives, and rancid fats -- because a balanced diet works soo well for most people, right? How has it worked...
  17. Confounding variables -- what are they here?...

    Confounding variables -- what are they here? Likely it's the same problem a lot of these observational studies have: people who eat the standard american diet AND eat red meat (something deemed...
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    Even before I fully embraced eating in a paleo /...

    Even before I fully embraced eating in a paleo / primal way 2ish years ago sukiyaki was waaay too sweet as it's commonly prepared -- I'm more of a nabe man myself followed by a nice helping of ojiya...
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    re: arsenic. The Japanese seem no worse for the...

    re: arsenic. The Japanese seem no worse for the wear despite their high sea vegetable intake. The quantities consumed are so minute that I find it hard to believe it's much of a problem at all. Maybe...
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    Hokkaido eh... I'm a bit jealous because you...

    Hokkaido eh... I'm a bit jealous because you might actually have a chance of find grass fed meat and dairy and pastured eggs -- pretty close to impossible here in southern Osaka.
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    The oysters were fantastic! The natto we...

    The oysters were fantastic!

    The natto we didn't use the tiniest of tiny beans (they're expensive) but just the regular medium sized ones; you don't absolutely need the tiny beans, but huge ones...
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    If you ever wondered how natto is made: ...

    If you ever wondered how natto is made:

    Brandon & Misako's Kitchen: Natto making
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    Had some an-kimo (a type of fish liver) the other...

    Had some an-kimo (a type of fish liver) the other day; what a great source of a nutrition and an incredible source of omega-3.

    Brandon & Misako's Kitchen: An kimo (nutrition)
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    Everyone knows that Kansai is way better than...

    Everyone knows that Kansai is way better than Kanto anyway ;) So much great food in Japan and very little fat phobia, so the grocery store meat is actually pretty good in general.
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    Glad to hear that at least a few of you are...

    Glad to hear that at least a few of you are liking it and have even been inspired to make some of it :D

    Yeah, the quality of most food here is generally as good or better than back in North...
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