I agree. It may be loaded with transfats, and actually not good for you, but Japanese mayo tastes INFINITELY better than that stuff they try to pass off as processed mayonnaise outside of Japan!
Japan is one of the most earthquake-prone areas of the world as we live on a major fault line and have lots of volcanoes here. Most major disasters would be earthquakes, therefore it is important to turn off all gas and electricity because if there is a disaster, as has happened in the past, entire cities can burn down because the earthquake happens during the times fire is used. So, it was practice for what we need to do in case of such an emergency. Thanks for asking!
What?!?!?!? You mean to tell me that you have never put cheese on eggs before?"?"?!?!?! OH MY GOD! Where have you BEEN!?!?!? That's almost as shocking as saying, "I have never tasted bacon!"
It's really good, actually. A good trick is to put it on near the end, then when everything is still soft, turn the heat off. It won't burn, but the moisture will steam the yolks to perfection, and the inner heat will melt the cheese to perfection.
I have picked up a number of tips from your cooking vids that I use on occasion.
I sometimes really miss New Zealand vintage cheddar. I have tried so-called sharp American cheddar from Costco. It tasted like mild cheddar to me. I also sometimes really miss NZ sausages. I wonder if there might be a business opportunity importing food products to Japan from NZ.
Hi Des. When I was young we used to love Kraft Extra Sharp Cheddar, and Black Diamond Extra sharp. These days, since I got myself hooked on directly importing Italian Stravecchio cheese, EVERYTHING except that tastes mild. Even Australian and NZ cheddars!
Researched Stravecchio on the internet. Had not heard of it before. Man, really want to try some of that!
The local Costco outlet is a bit of a drive away so I don't often go there. But I buy blocks of parmesan when I do. The price in local supermarkets is absurd. I tend to make do, occasionally, with blue cheeses. The Australian and NZ cheeses typically offered in local outlets tends to be unexceptional and ridiculously priced.
Des - When the euro was not ridiculously overvalued and the yen ridiculously undervalued Mayu and I would import directly from italy about 100kg per year just for ourselves! We ate approximately 5kg / month. That cheese is truly unbelievable. Japanese don't eat a lot of cheese, but this stuff made a convert of every single one I fed it to. It makes any other cheese taste like cardboard-filled chinese dumplings!
P.S. Thanks! I really can't imagine that anyone out there can watch my crazy videos and actually find cooking MERIT in them! I just toss stuff together like the way I learned from my Dad, or however the mood suits me at the time! I simply cannot comprehend that anything I do would be novel, or actually useful for others! Thanks!!
WOW u make me so hungry..
by the way the fire looks so pure(a pure blue color)
in USA it is blue but the color is blurry
6784629445 2 years ago 7
Very astute comment! I like this!!
camswitzer 2 years ago
Mayonaise is sick!
soccersolly7 3 years ago
everyone loves mayonnaise in japan! ^-^
oishitomoro 3 years ago 3
I agree. It may be loaded with transfats, and actually not good for you, but Japanese mayo tastes INFINITELY better than that stuff they try to pass off as processed mayonnaise outside of Japan!
camswitzer 3 years ago
I put it on everything! ^^
oishitomoro 3 years ago
Why do you have to turn everything off?what was the *Disaster*all about?
adiosalmaperdida 3 years ago
Japan is one of the most earthquake-prone areas of the world as we live on a major fault line and have lots of volcanoes here. Most major disasters would be earthquakes, therefore it is important to turn off all gas and electricity because if there is a disaster, as has happened in the past, entire cities can burn down because the earthquake happens during the times fire is used. So, it was practice for what we need to do in case of such an emergency. Thanks for asking!
camswitzer 3 years ago
I would have used way more mayo!!!
brentwpg 3 years ago
Brent - With Kewpie mayo, the flavour is so rich and full, that in truth "a little dab'll do ya!"
camswitzer 3 years ago
A fine breakfast!
I must try the cheese on eggs thing some time soon.
disposablebook2 3 years ago
What?!?!?!? You mean to tell me that you have never put cheese on eggs before?"?"?!?!?! OH MY GOD! Where have you BEEN!?!?!? That's almost as shocking as saying, "I have never tasted bacon!"
It's really good, actually. A good trick is to put it on near the end, then when everything is still soft, turn the heat off. It won't burn, but the moisture will steam the yolks to perfection, and the inner heat will melt the cheese to perfection.
camswitzer 3 years ago
Hi Cameron,
I have picked up a number of tips from your cooking vids that I use on occasion.
I sometimes really miss New Zealand vintage cheddar. I have tried so-called sharp American cheddar from Costco. It tasted like mild cheddar to me. I also sometimes really miss NZ sausages. I wonder if there might be a business opportunity importing food products to Japan from NZ.
Warmest regards
Des
PS. Do you retain any contact with AU?
disposablebook2 3 years ago
Hi Des. When I was young we used to love Kraft Extra Sharp Cheddar, and Black Diamond Extra sharp. These days, since I got myself hooked on directly importing Italian Stravecchio cheese, EVERYTHING except that tastes mild. Even Australian and NZ cheddars!
Real sausages....
I do have eyeglass customers in Australia, why?
camswitzer 3 years ago
Cam,
Researched Stravecchio on the internet. Had not heard of it before. Man, really want to try some of that!
The local Costco outlet is a bit of a drive away so I don't often go there. But I buy blocks of parmesan when I do. The price in local supermarkets is absurd. I tend to make do, occasionally, with blue cheeses. The Australian and NZ cheeses typically offered in local outlets tends to be unexceptional and ridiculously priced.
Will email you to yarn further.
Warmest regards
Des
disposablebook2 3 years ago
Des - When the euro was not ridiculously overvalued and the yen ridiculously undervalued Mayu and I would import directly from italy about 100kg per year just for ourselves! We ate approximately 5kg / month. That cheese is truly unbelievable. Japanese don't eat a lot of cheese, but this stuff made a convert of every single one I fed it to. It makes any other cheese taste like cardboard-filled chinese dumplings!
camswitzer 3 years ago
P.S. Thanks! I really can't imagine that anyone out there can watch my crazy videos and actually find cooking MERIT in them! I just toss stuff together like the way I learned from my Dad, or however the mood suits me at the time! I simply cannot comprehend that anything I do would be novel, or actually useful for others! Thanks!!
camswitzer 3 years ago
Thats the mark of a true chef or cook. You just throw a bunch of stuff together and make it work.
Tekka 3 years ago
Thank you for the compliment. Really, I just open the fridge, look inside, and start grabbing stuff.
camswitzer 3 years ago
Hi Cam,
I am inclined to believe you may not have had the chance to try NZ's best vintage cheddars. :)
I mean AU of the full on learning experience.
We can move that discussion to email if you like. I still have your email address.
disposablebook2 3 years ago
Ah. I see. Thank you for the email explation.
If perchance you have any of New Zealand's Finest, I would love to get a kuroneko cool-bin collect!
camswitzer 3 years ago
And to answer your AU query... no, I do not. It is rather a large disappointment to me, to tell the truth.
camswitzer 3 years ago