Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

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re: Nagaimo with umezu

that looks yummy!  have you ever made the japanese eel preparation (kind of a teriyaki sauce) from scratch?  (i know, if you didn't have to, why would you ever!)

yy

re: Nagaimo with umezu

I don't actually eat meat or fish under normal circumstances, but I think it's not that difficult, as it's just a variation of the typical mirin-shouyu blend that is used in many Japanese dishes boiled with a little additional sugar. The prepared blend is brushed on as the unagi cooks.

jason

re: Nagaimo with umezu

hmmmm i was more worried about sourcing some fresh eel!  :)

yy

re: Nagaimo with umezu

In the US it's generally limited to frozen... In Seattle, I've occasionally seen it at Uwajimaya, either seasoned or unseasoned. Hiromi wasn't that impressed by the pre-seasoned one though.

jason