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To whom it may concern...!

Most of you guys know that I'm studying to be a translator at the moment. One of my first pieces of homework was a Japanese-to-English translation of a recipe, and I enjoyed it more than almost anything else we've done. Using that experience as inspiration, last month, I kicked off a personal project to improve my skills.

Since my new electronic dictionary came with a very nice little cookbook included in the database, I thought I would take a crack at translating the recipes therein. (It's a bewildering special feature for a dictionary, yes, but I'm not looking a gift horse in the mouth.) All of the recipes are fairly simple and sound really tasty, and I've tried making a few myself already with good results, so it seemed like a good choice of source material.

So! If any of you culinary types are interested, or if any of you mere mortals like myself just want easy Japanese dinner recipes, you can find the whole project at:

There are eight recipes up already, and I'll be updating it with at least one recipe a week. Stay tuned!

Date: 2011-04-12 02:44 am (UTC)
From: [identity profile]
I am watching this like burning! The recipes that are already there sound really good.

Date: 2011-04-12 06:09 am (UTC)
From: [identity profile]
Added, since I'm always looking for new Japanese recipes. Is why I follow so obsessively.

Date: 2011-04-12 08:19 pm (UTC)
From: [identity profile]
That site is amazing. The one thing that always trips me up about it, though, is the request to use dashi granules all the time. Dashi (granulated or otherwise) is near-impossible to find in your average supermarket, and there isn't a Japanese grocery anywhere near me. Do you, by chance, have any substitution tips? I've just been going without whenever it comes up, but I can usually tell it's lacking something.

Date: 2011-04-12 08:38 pm (UTC)
From: [identity profile]
I just use fish stock, chicken stock, or chicken bouillon. (In Japan, I sometimes substituted dashi for chicken bouillon when I couldn't get any! It made really good Thanksgiving dressing.)

Date: 2011-04-13 04:04 am (UTC)
From: [identity profile]
Unfortunately I've never had to substitute since I'm within driving distance of several Asian grocery stores, but the suggestion of fish stock sounds like it would work out to me. If you can get a hold of some sushi seaweed, you could probably boil it in fish stock and strain it and get a fair equivalent.

Date: 2011-04-12 08:17 pm (UTC)
From: [identity profile]
Definitely following this!

Also, hiiiiiiii. I know you've been crazy-busy, so I never see you online (Life Stuff has got me pretty tied up too ATM), but I meeeesss yoooooou and I hope you are rocking it at school.


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December 2011

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