Hokkaido Wine

• October 2009

  I think it is different species of hairy crab in Japan and I know that many ... have frozen king crab from Hokkaido and also my favourites. Try to put one or two Preserved Sweet Prune into Shaosing wine (Taiwanese Style) make taste more sweety and you will eat more. And we will... Read moreI think it is different species of hairy crab in Japan and I know that many ... have frozen king crab from Hokkaido and also my favourites. Try to put one or two Preserved Sweet Prune into Shaosing wine (Taiwanese Style) make taste more sweety and you will eat more. And we will normally have a hot ginger soup after eating hairy crab to balance the cold polarity    (hide)

  Forum post in the topic Hairy Crab- have you try it? by cigarman168

  
  

• September 2009

  Seems we're getting even further astray on the sushi subject. If you like ... Gifu and Niigata,Tohoku and Hokkaido as well as Yamanashi which happens to be right next to Tokyo. Also Kyushu and Shikoku.Personally, though I am certainly a carnivore, I don't want to support the... Read moreSeems we're getting even further astray on the sushi subject. If you like ... Gifu and Niigata,Tohoku and Hokkaido as well as Yamanashi which happens to be right next to Tokyo. Also Kyushu and Shikoku.Personally, though I am certainly a carnivore, I don't want to support the horsemeat industry. Having grown up with horses in California, and knowing several people in the competitive equestrian events in Japan, I have no respect for how they are most often treated in commercial contexts in Japan. A lot of the ba-sashi is from maltreated rejects from the race-horse industry, while other sources are unfortunate farms where parasites and pharmaceutical feed additions are an issue. I also don't eat whale and porpoise meat offerings in Japan in Wakayama, Tokyo or elsewhere, though I've spent time in Wakayama with people in that corner of the fisheries industry    (hide)

  Forum post in the topic Wine and Sushi by dmcker

  
  

• July 2009

  Of all the wines that have been offered to me with sushi, I find that, yes, ... differ from people from Hokkaido in the north of Japan, with its Ainu history--I don't particularly love raw salmon, either. Gravlax, yes, lox and other forms of smoked salmon, certainly, and many other... Read moreOf all the wines that have been offered to me with sushi, I find that, yes, ... differ from people from Hokkaido in the north of Japan, with its Ainu history--I don't particularly love raw salmon, either. Gravlax, yes, lox and other forms of smoked salmon, certainly, and many other forms of fresh and salted and smoked salmon cooked in a multitude of dishes, absolutely. Grilled, salted salmon mixed with ikura in maze-zushi is one of my favorites. But somehow the raw stuff has a flavor I have never loved. So it doesn't usually make it into my sushi selections. Raw or salted salmon roe (ikura) is, of course, an entirely different story...But hey, we're all different. That's what makes things interesting    (hide)

  Forum post in the topic New from the Vancouver, BC area by dmcker

  
  

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