🚀 go-pugleaf

santos@mickey.ai.kyutech.ac.jp (Rafael &) writes:

>Seems that I lost something... I cannot find the original RiceReport
>anywhere, so I will wait for the RiceRepost :) :)

I'm mailing it to you.

>Uh, sorry, I really cannot say the difference between some kind of rices,
>what is gen-mai ? 

The Rice Report tells you.

>The only thing I can say about the differences of rices is something about
>the way we do it in Brazil. It is not so cooked as in Japan, so if we
>used hashis (chopsticks) it will be very difficult to eat it, but we 
>use forks and knifes. We have some recipes of rice with vegetables, and
>I like it very much. Soon I will start translating some recipes of 
>Brazilian cuisine to post to some people that asked for it, if there is
>somebody interested, just say it.

I don't do a lot of cooking myself, only simple things, but I know
some people who do and they might like them. Thai cooking is getting
quite popular, they say, and while I enjoy Japanese food, I also like
things that smell nice and have some spices :-)

>Here is the question: which is the difference ?
>So far, I know only Sou-men (liked it), Zaru-Soba, Zaru-Udon, Lamen, 
>hiyashi-chuuka (sp?). I believe that the Zaru-* are the same as the Hiyashi-*,
>is it right ? Well, all of the cold ones tasted better with some shoyu and 
>wasabi.

>I am looking forward to see the NoodleReport, too. Hope it says something 
>about the hot ones, too.

It's been slow going, but so far there are at least 3 dimensions:
what the noodles are made of, where they come from, and how they are
cooked. Right now I'm only eating cold ones as it's summertime but
I'll try and collect information on everthing I can.

>And, if somebody can, a SakeReport will be very good... :) :) 

Another good idea!

Dave

--
Dave McLane                                       davidg@aegis.or.jp
You're free to copy/quote/translate this as long as credit is given. 
Nagaokakyoshi, Kyoto Japan Tel: +81-75-951-1168 Fax: +81-75-957-1087