The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greetings from a small kitchen in Japan

teroli's picture
teroli

Greetings from a small kitchen in Japan

Hi, I am very excited to join in The Fresh Loaf.

I've never seen such a fruitful community for bread baking in Japan!

I'm a Japanese woman, living in Mie pref.. Japan. Well......near Nagoya.

My baking days started in April, 2008. I am just a new comer in the bread baking.

Though I often fail in baking bread,  I really love it and enjoy it.

Now "No bread baking, No Life!" is becoming to be one of may favorite words.

 If you are interested in Japanese homemade bread, please visit my blog.

I'm planning to translate some bread baking articles in my weblog into English gradually.

In case where you should have any comments or questions about Japanese bread,

feel free to send me e-mail shown below. Your message is always much welcomed.

Thanks and happy baking!

blog:http://in-the-fields.seesaa.net/

e-mail: teroli.in.the.fields@gmail.com

chahira daoud's picture
chahira daoud

Ohayo gozaimasu, teroli san , dozo yuroshiko, watashi wa shahira desu , egyptojin desu, pan o tsukuru totemo suki desu,nihongo o benkyoshimasu , amari joozu jaarimasen, nihongo wa totemo muzukashi desu.

Anyway , you are welcome on fresh loaf,here it is my blog on TFL.

http://www.thefreshloaf.com/blog/chahira-daoud

http://chahiraelkhabira.blogspot.com/

teroli's picture
teroli

Hi,  Mr. Shahira.

Thank you for your message and sorry for my delayed reply.
Wow, your Japanese is almost perfect!
I'm so surprised to hear that you are Egyptian.
In my school days, I majored in Anthropology and conducted my field research in a certain area in West Africa.
What a coincidence to meet someone who are associated with Africa at TFL.

I've just visited your site.
I could not understand what you wrote...... Do you speak Arabic there?
But I could your breads photos enough!! Your bread is always so nice.

Thank you and happy baking.

teroli from a small kitchen in Japan

chahira daoud's picture
chahira daoud

Teroli san,domo arigato gozaimashita.

P.s:-watashi wa onnano hito desu.

please check this link ,that is my blog on freshloaf, it is all written in english.

have a nice time , and wish you happy baking.

http://www.thefreshloaf.com/blog/chahira-daoud

.

http://chahiraelkhabira.blogspot.com/

teroli's picture
teroli

Chahira san, konnichiha. Aruiha Konnbannha kana?

Chahira san, anatano seibetu wo machigaemashite gomennasai. Taihen shiturei itashimasita. Moshi Nihongo no koto de shitumon ga arimasitara, douzo mail wo kudasai ne. Wakaru hanni de oshiete sashiagemasu yo.

Happay Baking! Looking forward to hearing your new recipe!

teroli from a small kitchen in Japan

 

Wild-Yeast's picture
Wild-Yeast

Hi Teroli san,

We've been discussing Shokupan (Japanese White Bread or English Break) in another thread.  Part of the discussion concerned the need for someone in Japan who can inform us to the types of flours and other ingredients used in baking authentic Japanese breads and voila, you announce your membership!  What good fortune for us all. 

I've always wondered how to make my own panko crumbs for tonkatsu's...,  Looking forward to hearing of your adventures in bread baking...,

Wild-Yeast

teroli's picture
teroli

Hi, Mr./Ms. Wild-Yeast,

Thank you for your message and sorry for my delayed replay.

I've read some comments on Shokupan here TFL.
I'm glad to see that some of TFL members are interested in Japanese Bread.

To my regret, it has been so long since I opened the door of such a challenging and exciting world, bread baking. I'm not quite sure if I can offer you enough information that TFL members expect. Anyway I'll do my best. First of all, I'm thinking to post some comments on Melon Bread in near future.
Then I'll try to do Shokupan as well probably. Please allow me some time to take.

You do cook Tonkatsu by yourself?
I've never fried Tonkatsu by myself! You must cook Japanese food better than I do.
Well, panko for Tonkatsu......I know some Japanese use panko made of table roll.
Where I live, they enjoy Tonkatsu with sweetened Miso. That' not so bad......


Thank you and happy baking.

teroli from a small kitchen in Japan

Wild-Yeast's picture
Wild-Yeast

Yes, We prepare tonkatsu at home.  The recipe has been adjusted so it can be baked instead of frying it.  This reduces the amount of fat content.  I also make my own shichimi togarashi which is used to spice the tonkatsu sauce. 

You mention using miso as a tonkatsu ingredient.  Is this to "wet" the pork before applying the bread crumbs or is it used in the sauce?  Shiro miso is used for soup and other japanese dishes as required.  

Wild-Yeast

teroli's picture
teroli

Hi, Wild-Yast! Thank you again for your message.

Well, sweet miso..it's a kind of sauce. Many people around Nagoya enjoy this sauce with Tonkatsu. The Tonkatsu with it is called Misokatsu. It is mixed Haccho Miso (somewhat similar to Aka miso), lots of toasted and grated Shiro Goma, and sugar. It's taste may be alike Teriyaki sauce.

 FYR:

some menus from an authentic Misokatsu restaurant

(sorry...it's in Japanese, but hope you get some idea for your own Tonkatsu)

 http://www.yabaton.com/modules/menu/index.php?action=ItemsView&id=1

We love Shichimi, too. My recommendation is to add Yuzu powder. As you may know, Yuze is one of citrus cultivar, with which we sometimes have Sashimi.

Thank you and happy baking!

teroli, now on struggling against pain de campagne......