Hi David! I use Tbsp as a shorten word for tablespoon. I often write both Japanese and English names for ingredients, like katsuobushi (dried bonito flakes). And I try my best to write one ingredient per line in my recipe, so I write “2 Tbsp.” instead of 2 tablespoons. It avoids having 2 lines per one ingredient this way….

And I do use a set of American measuring spoons, and 1 tablespoon is 15 ml. Hope that helps!

When you refer to Tbsp (tablespoons), how big are they? Some people use Tbsp to mean the “tablespoons” in sets of measuring spoons, 15 ml, and others use them to mean ordinary household soup spoons, about 5 ml.

Tthanks.
David.

Hi Cat! I apologize for my late response. I’m so happy to hear you had a wonderful time in Japan!

Matcha sold in a tea house (tea shop) should be pretty good quality to begin with, yet there are so many level of matcha! I was at a tea shop this summer, and there are much higher level of matcha that I thought is impossible (cost and quality wise). I could afford the level that is not yellow-green, but I told the shop owners that highest matcha sold oversea is usually this okay level…. I think the highest of highest quality matcha is not quite available oversea…

I’m thinking of doing the matcha post (so that I can give away matcha I bought). So stay tuned (I still haven’t filmed yet).

Some of my friends bring back with those gel-freezing pack. If it’s in the cool package, it should last just enough for the flight. But if you have to travel from there… I recommend to refrigerate ASAP. Or you can make at home using my recipe. 😉

https://www.justonecookbook.com/nama-chocolate/
https://www.justonecookbook.com/green-tea-chocolate/

I just came back from a visit to Japan. During the trip, I fell in absolute love with the country, and am already planning my next visit. (but left with regret because I wasn’t able to try a massive baseball-sized takoyaki ball I saw on the streets)

That said, I bought a lot of souvenirs. I have a nice pack of matcha powder bought on the streets of Kyoto near Kiyomizu-dera. I haven’t opened it yet (after reading your tip about keeping freshness) so I’m unable to evaluate the color/quality of it.
I’m wondering, is all matcha powder sold in Japan authentic? I’m very excited to try it, but always question the authenticity of anything I buy.
Also, they stated that it is good for both drinking and cooking. To drink matcha, what is the best way to prepare it?

On a different topic, my family purchased many boxes of Royce Nama Chocolate as gifts for friends but we’re not sure how to bring it overseas (as it will melt within two hours if not refrigerated). It did come with a small gel-freezing pack, but I’m not sure how that will last on a 10-hour flight. What do you think?

Thank you 🙂

Cat

Hi Melek! I think the following ingredients are used to tenderize the meat: yogurt, milk, fruits (pineapple, kiwi, and apple), coke, beer, sake, vinegar, and some use baking soda. I don’t suggest to replace sake and use water instead to tenderize the meat. However if you can’t use sake and don’t plan to substitute you will need to add water to keep the same amount of liquid in the sauce. It’s basically for the flavor not for tenderizing the meat or removing unwanted smell from the meat.

I didn’t know that we could replace sake by water, thanks for that info!

Melek

Hi Ellinor! Your boy friend is super lucky that you are cooking Japanese food for him!

You have to use cold water or at least room temp water. Cold water = from the faucet. Make sure to wash with cold water. When cooking the rice, the cold water slowly become warm and hot…and that’s part of cooking process, so you can’t just pour hot water. So use cold/room temp water to soak, and then cook. Hope that helps!

Hi Debora! I’m sorry for my late response. I use roasted sesame oil (darker color, not clear color). Hope that helps. 🙂