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Al Cowens posted:A little over your stated budget but I got a zojirushi thing about on-par with this in 2006 which has never let me down since for about $120USD You can't just import a cheaper US or JP model because those don't work on 240v power. (Most of the cheap-looking amazon.co.uk results are imports that probably fall into this trap.)
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Aug 8, 2014 20:51
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Fooley posted:Can you do anything with natto besides eat it over rice and natto jiru? Now that I'm over the smell/texture I'm interested in cooking with it, but those are the only ways I've seen it used. Stuff it in aburaage, make tempura. It's good.
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Nov 8, 2014 12:56
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Actually, natto is delicious
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Feb 15, 2015 14:05
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Suimono? I think the base is usually just dashi with added shoyu and mirin.
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Aug 16, 2015 11:47
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Pollyanna posted:So the flesh is not meant to get somewhat tougher, become a deeper red-orange, and become a little "sticky"? Go on
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Jan 28, 2016 19:28
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Nikuman, nikuman, does whatever a niku can
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Jun 20, 2016 21:22
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Grand Fromage posted:I don't know the name, I can't read much Japanese. The red is "kuramoto gentei", which is just brewery limited edition or some such The name is probably 金澤, which is Kanazawa but in old fashioned characters
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Oct 1, 2017 10:09
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I thought the 16 was the sweet/dry but I am wrong, this label doesn't have it.
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mystes posted:I'm pretty sure Hondashi is ajinomoto's trademark for its brand of dashi powder. yeah it’s confusing because it sounds like it’ll be a generic term like honmirin, but hondashi is indeed a specific brand
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Aug 31, 2018 22:40
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