Tofu-Tofu

Since last time when I’ve talked about how I was annoyed by the Chinese Tofu,

I didn’t have any Tofu cooking —– it has been completely disappeared from

my mind. (Same as like when I stopped to touch woman or smoking, or even

just stopped to go particular club or shop.)   A funny thing was, that Tofu has

been in my fridge, thus, seeing it everyday all through those period.   Though,

I didn’t even think about to chuck it away.  It was not exists in the world.   🙂

So, I don’t know why I got an idea to buy it again and make a particular

cooking. (That cooking will appear in this blog soon.)  

And for that, I did a special shopping at a Japanese food shop.  (Then

I noticed that the Japanese Tofu (though, they were made in USA) having

pretty long shelf life = enlarge the photo above to see each “sell by date” )

(Those Tofu I bought, were either made by Morinaga or House = both are

pretty big company thus, least likely do any cheating while taking a risk.)

—– And, I show you “That Tofu” after 7 months. (Photo above Right) =

looks quite edible if not poisonous.   Japanese Tofu sold in a Japanese

food shop is twice more expensive, therefore I never bought them before

—– but there is no alternative left to me. 

( And I’m not such keen to make a Tofu from the Soybean.  😀 )

And I didn’t know that the Japanese Tofu is having up-to 6 (six) different

grade of firmness ! = how civilized, how sophisticated !

= almost obsessive Japanese over quality !    😀

* * * * * * *

Incidentally, a feedback for eating “Japanese Tofu” first time was, — I’m

not necessary like Boxed Morinaga one. Their texture is artificially smooth =

almost plastically. —– I rather like to have more natural-food like uneven

texture = like the one, made by the House Food.

[]

Phenomena

In the afternoon,  I found a glowing rainbow in a corner of my room. 

Obviously it was a sun spot though, — ?     where it was reflected and

coming through ?  —– So, I came to the spot to trace back the light

and found it came through a draftsman’s plastic ruler.  

As its edge was angled, its transparent plastic worked as a good prism.

= and created good rainbow when it was hit by a sun beam.

We are living in a world of numerous physical phenomena

— not necessary we are aware or able to notice it, let alone understand

and able to explain why.   Such as a burning fire, falling apple !, frozen 

or boiling water, or how induction cooker, microwave cooker works etc.   

Among them, a rainbow color must be the most loved by anybody.

Real Rainbow in the sky was created by the light reflected inside of the

water droplets of the mist or cloud. (half of Hi-viz bright tape works in

the same way = each minute grass beads reflect back the light —– other

half works as microscopic 90 degree roof mirror = reflect back the light  

to the same direction where it come from = unidirectional light is bright.   

       When the light travel through such as in the grass or any transparent

material, the light bend a “bit”.  How much the “bit” was depend on the

color of the light. —– Color ?

You may think the sun light is white but you are seeing the mixed light of

rainbow color.  There is NO white light in the world.  So that a white LED

is in fact a Blue LED covered with yellowish fluorescent pigments — its

different mixture makes warmer white or cool white, even pink LED.  🙂

— Any how, each colored light has different energy  (hence even outside 

of Violet = UV burns our skin) all depend on each wave length of the light.

= Red has longer wave length but Blue is short, Violet, UV is much shorter.  

And even shorter wave was used in a Microwave cooker to heat up the food !

= We may not aware why we get sun-burn or the pasta was cooked, — still

those invisible phenomena configuring the world.

Rainbow is not just here to please our eyes. —– It makes us to wonder !

[]

     A Japanese scientist, Prof. Kajita is going to receive this year’s Novel prize

for Physics for the discovery of  that the sub-particle  Neutrino has a mass.

—– So, what ?   I never seen even a hint of such Neutri-something — though,

it’s said to be flying around everywhere ! — The phenomenon of this particle

was captured by the thousands of photo-detectors  surrounding a pool of

50 thousand tons of pure water by detecting a trace of faint light created by 

the passing  particles.     Dear dear dear, what a work and the toil.

[]

[]

Chinese Fake Egg !

Well, this is about the Fake Egg, made and

sold in China.

＜中国食品＞初公開！

ニセ卵の製造過程が明らかに―河南省

配信日時：2007年8月14日(火) 16時21分

画像ID 80430

写真を大きなサイズで！

13日、中国河南省鄭州市のメディアにより、鄭州市内の市場で、化学薬品や食品添加物で作られた

ニセ卵が販売されていると伝えられた。

2007年8月13日、カメラマンは、ニセ卵を製造する業者をよく知る人物Aさんとの接触に成功した。

Aさんは、今までベールに包まれていたニセ卵の製造過程を明らかにした。

A さんは説明を交えながら、カメラの前で実際に作ってくれた。Aさんの話によると、このニセ卵は

10年前から中国東北地方で製造を始め、3～4年前から杭 州・香港などでも販売されるように

なったという。数年前からニセ卵が発見され、取締りが行われたが、いまだニセ卵の流通は後を

絶たない。卵は安価で、なぜ コストをかけてまでニセ卵を作るのか、中国の人々も理解できないという。

Aさんは、ニセ卵製造に熟練している業者は1日一人で1000個以上作ることができ、コストは本物の

卵の10分の1で、卸販売価格は本物の2分の 1。業者にとってはコストパフォーマンスがよい。

ニセ卵は普通の卵と一見変わらないが、ゆで卵にして食べるとゴムのような食感で卵の味はしないという。

このニセ卵は、主に褐藻に含まれる多糖類の一種で、ミョウバンやゼラチン、でんぷんなども使われる

食物繊維の一つであるアルギン酸ナトリウムが主 原料である。卵の殻は炭酸カルシウム製としている。

中国の専門家達は、こうした材料を使った食品を長く摂取すると、記憶力が減退したり、認知症などの

症状 を招く可能性もあると注意を呼びかけている。（翻訳・編集/YO）

———————–

The original article = http://www.recordchina.co.jp/a10497.html

The fake Eggs has been known to be sold in china many years.  And I’ve

been wondering how it was made ? = at last, I found the report how it was made.

It seems this report was made by a Chinese reporter who met a man who

demonstrated to make Fake Eggs.—– According to the article, the Egg was made by

Aga aga jerry from the seaweed, with other ingredients, and the shell was made by lime.  

The most amazing things were, they were so well made and the people has been buying

them without noticing the fake —– until they were cooked. (taste was not the Egg)

To find the way to make it and perfected the product —– isn’t this genius ?

It seems, this ingenuity was parallel to the way how Chinese invented the Acupuncture. 

[]

Chinese Food Scare ?

I bought this Tofu on March thinking to use soon though, I don’t remember

why but anyhow, it went out of sight in my fridge —– when I discovered this

a week later, it seemed perfectly alright to eat —– though, wait a moment,

Tofu used to be last less than a week even before open the package while the

water getting yellowish murky and the package got ballooned up.

—– with a serious doubt, I decided to experiment to watch this Tofu.

—– FOUR months past.  The Tofu looks exactly the same to the beginning.  

There is a kind of “Wisdom” to watch, such as a bread. = in the original plastic

bag, if the loaf of bread didn’t mold after 4 days, don’t eat and stop to buy

that bread because the food preservative is too strong.

[]

Coincidently, there was a news in a Japanese site transcribing a news from a

Chinese paper,  Global Times ; 

【海外発！Breaking News】もはや塩も信用でき

ない国。防腐剤たっぷりの有害な塩が7年も流通。

北京の工場を摘発。

2015年07月12日 12:55 by Joy横手

偽物の塩で7年も荒稼ぎ（画像はイメージです）

偽装問題をはじめ、食品に関する危険なニュースがあまりにも多い中国。塩ですら信用できない商品が

出回っているようだ。有害物質をたっぷりと含んだ塩を7年にわたり生産していた工場が摘発され、

波紋を広げている。

中国の英字新聞『Global Times』によれば、このほど中国・公安部の指導のもとで北京市および江蘇省の

警察が行った4か月にわたる抜き打ちの商品検査により、有害な塩を生産し ていた北京の工場が摘発され、

22人の逮捕者が出たもよう。悪質な塩は7年にわたり北京、天津、江蘇、河南、河北、安徽、および山東と

いった都市、省に流 通していたという。

毒入り塩により摘発されたのは、北京市大興区の床面積がたった8平方メートルという小さな工場。

パッケージに「食用塩」という偽のラベルが貼られていたが、中身には亜硝酸塩（防腐剤）がたっぷりと

含まれていた。1トンあたり400～450元の価値しかないものを彼らは800～1,000元の値で2万トンも販売

していたことから、江蘇省泰州市・公安局のZhu Jinhua氏は彼らが大変な利益をあげていたとみている。

また北京の「中国農業大学」で食物科学・栄養技術学が専門のFan Zhihong教授は、「致死量には

至らない程度の亜硫酸塩、その他の化学物質が含まれていると思われる。そうした悪質な塩は

一般消費者が購入する販売店 向けではなく、大部分が食品加工工場向けであろう」などと述べている。

——————–

Which said, a factory was discovered who has been selling an industrial chemical,

a mixture of Sodium nitrite and common salt packaged as a Cooking Salt.

My guess was that, this factory didn’t pay enough money to the local police, that all.

—– many stories of the Chinese Food Scare were too well known.    Such as that

famous Melamine Milk or Swage Oil were the name but feeeeew.    As a matter of fact,

since the scandal of Swage Oil, I stopped to buy any Chinese food using any oil, not

only Sesami Oil kind but even to Fried fishball.   (The circulation of Swage Oil for mix

was said to be too widely spread and impossible to trace).  

—– The trouble is their mentality.

[]

Cool for Hot day

Few days ago there was the hottest day so-far in this year.  

Fortunately or unfortunately, unlike Japan where the season has distinctive

extreme, but this is the England = even hottest would be mere 30°C though,

with no air conditioner, 30°C is pretty hot.

Other locals might be having a chilled drink with ice on it or ice stick,

ice cream kind.  But a poor man like me can not afford to buy an ice cream. 

Instead, I’m making an ice sherbet / frozen juice, what ever it’s called.  

Just put a fruits juice (here an apple juice) into a tin cup and make it frozen.  

Then break an ice with a knife / ice-pick to make it flaky and eat it.  How cool.  

Provided the juice was a pure fruits juice with minimum additives, or 

homemade would be even better  (though need to have a machine !)  

It is very cheap = two day’s supply would be as cheap as £0.70 !

To make the frozen juice flaky, use a knife held firmly against the wall of the

ice pit and rotate the cup to scrape the ice.  ( The photo above right )

When you try, you can get a knack soon. ( = Move the ice, not the knife)

(But the cup got to be a cylindrical tincup

— never try this with typical flower-shaped teacup.)

Japanese women’s football, Nadeshiko team lost  W-cup to US — still,

Have a nice day.  🙂

[]

Singing Bowl

After the post of Wind-Bell I got a call from a person who said that she got

genuine Japanese glass Fuurin. “Oh, marvellous!”—– It’s said to have come

from a Net-shopping with a help of her Japanese friend.

“The sound is exquisite, its ethereal resonance suck you into the infinite depth

of space!” “How extraordinary!”— and she said that she got a singing bowl

from Tibet too which sound even deeper and draw us into deep meditative state.

—– though, —– What can I say ? ? ? —– should I say “Congratulation” for her

able to get hold genuine article ?

Or should I praise her keen effort to seek a genuine sound ? —– ? ? ?

Or should I flirt her that her spirit will reach higher awareness soon.

[]

It may not fare to write here like this because soon she will read this and might feel

offended though, this is not just her personal phenomenon but this is the wide-

spread misconception among those who, so-called “spiritually awaken” — or

New Age kind of people.

As a matter of fact, it is not easy to see what they are after. (Fashion ?  Snobbism ?)

Are they really believing that they can get hold the Cosmic Power through a

Crystal they bought ? —– Are they believing that to keep a particular article, made

her to posses its myth and the understanding ?  (It’s called Fetisizm Sir/Mme !)

[]

In this area, there are three levels of  misconception.  

1) Believing that the object has its own power. (Like a Crystal power)

2) Or believe the function of its object would solve the problem.

(Like an exercise machine — the matter is not what the machine is but your act.)

3) With its object, the one can imagine that he or she suddenly acquire the truth.

(Like a “Special Mantra” “Book of ancient wisdom” kind. Chanting  O~~~~~rm !)

(— like seeing a film, made a person to believe “Be force with ME” ? )

Unfortunately, none of those kind are in the world. If anybody selling, it’s a fraud. 

[]

Yes, I did said that the sound draw a mind into meditative state and this IS the

state of Void.    This is true, — you try test = what you found?   Did your brain

configure any notion out of tinkling sound ?

I don’t think so = nothing there because nothing else of pure sound is there.

But in this Void what could be discovered ?   It is the question to be a Buddhist.

—– To a non Buddhist, Void or a sound of Fuurin or Singing Bowl wouldn’t make

any meaning other than A sound.   Though, to a Buddhist who seeks nothing,

this Void opens the eyes to see the Void.  (I said, “seeks nothing”)

[]

—– How come ? = our brain takes High-pitched tone as a sign of danger, hence

our brain activities were suddenly silenced and all the perceptions were

concentrated to pick-up further sign.  — even though our higher brain did know

that the tinkling sound was mere Wind Bell and nothing to worry about at all, still,

the emotional region / limbic system and all the sensory receptors were tentioned.

= This combination : completely blank-out Thinking activities and the

completely open / absolutely passive perception is very close to the state of Zen,

and it was the base of the Clear Eyes.   (Then, to see WHAT is depend on the person 

— some will see the enlightenment, but some see nothing.

— you can buy Singing Bowl but not necessary the Enlightenment.)  

And this is THE Singing Bowl ! —– yes it sounds more or less the same to Tibetan

Singing Bowl.

(It’s my cooking pan. = the handle was just unscrewed that’s all, and still sound nice !

— cooking pan wouldn’t make any rice sound.  But it would sound just Gong !   :-D)

—– What’s wrong with this ?          Do you still clinging to the Tibetan Bowl ?  

___/\___

[]

Soba-plant — Buckwheat

Holly Mackerel ! —– Cosmos was a surprise but not a kind of out of scope.

But to see this one, Soba plant or Buckwheat in this country was utterly

out of my expectation. Unless you are the people from central Eurasia,

Russia, Eastern Europe, India etc, you may not have any idea of what

Buckwheat is. —– and even if you eat it before and knew the taste, still, the

most of the people didn’t know the plant of such “pseudo-cereal” came from.

Most of the staple grain is a seed of grass plant (with that long leaves) though,

this one is one of the exception, alongside the Amaranths or Quinua.

And this one came from a plant family called Polygonaceae, which is

having Knotweed, Sorrel in the family.

———- (Photo above : Green shiny triangular shape  are the seeds.) 

While checking the Net, I realized that some of the people found a business

opportunity selling the plant seed with a kind of sweet buzz word

“Greening the environment” “Seed plant to feed the wild birds” —– m m m ?

—– I’m not happy jump into a bandwagon here.

[]

Natural environment is a complexed huge system which took long time to

establish.   Each plant may need a particular insect to pollinate etc etc,

on top of geo-climate condition.

When foreign plant was introduced (wittingly or accidentally what ever)

quite often it cause the devastating consequences.   Such as Hay Fever, =

the local population may not have an immunity against a type of pollen new

species produces —– and it may takes generations to acquire the immunity.

Before, the root of invasion of exotic species were, stowaway seeds on the

imported log, packing staff between the products etc, (it’s an old practice) but

these days it became utterly unpredictable due to astronomical amount of

trade goods. —– not mention the exotic plant or its seeds sold by the

garden center / Net outlet.

[]

This plant, Fagopyrum.esculentum / Soba-plant was to make Soba (kind of

noodle, unique to Japanese cooking) though, I realized that it was cultivated

(and eaten) in Russia most, and produced and exported from China to Japan

in huge amount.  = (In fact, 80 % of Soba, Japanese is eating, came from China

and US.)   The plant was suited to grow in a cool, dry climate and able to live

even on the poor soil.   So, in certain extent, it is true to say, this plant can change

barren hill side, green though, if we see the agricultural productivity side,

this plant has only 1/10 against the rice, it’s mean, this plant need to have 10 times

more land to support the same population.

= So, if the land was utterly useless poor land, why not to grow this plant

= it may support some people to survive or help Japanese to enjoy

a small luxury to eat a bit chewy noodle.   Ha ha ha   🙂

[]

Boiled Cucumber !

These days, the stall on the open market was filled with good flesh fruits.

So, my mouth was occupied by the Cherry, Strawberry, etc etc —– then

I realized that a cucumber has been in my fridge uneaten.  It was intended

for salad kind with tomato though, as the position of flesh food has been

taken over by those seasonal fruits, it has been forgotten and got old

more than a week and the skin was getting yellowish.   It is no longer suite

for flesh eating though it is a crime to throw the food away. 

So, I decided to cook it boiled !  

I don’t think I ever seen a cucumber was cooked boiled or fried still,

a sister of cucumber = bitter melon (bitter gourd) has been cooked in many 

different way and could even be in a Miso soup  —– why not cucumber.  

[]

I just peel the skin and cut to one-mouth size and boiled in a half depth of

water with added Dashi (mostly fish powder),  some  Soy-source and

few drip of West Indian hot chilly source, for about half an hour slow cook.  

This kind of cooking isn’t  far from boiled Daikon = I would say “Not too bad”.

—– Adding to this story, once before when I got hugely disappointing 

Honeydew melon (that yellow thing) which was not ripe nor sweet at all, 

instead to throw it to a bin, I peeled the hard skin and cut to 2″ size and

boiled it in the same way as above.  

Eating those as a snack or with boiled rice as a side-dish, the taste is

unmistakably Japanese, especially served with shaved Katsuo-bushi

(dried Bonito fish) like the photo above —– I would say, yummy.  🙂

We have rather hard programmed eating habit though, it could be easily

broken and try different way.  Why not !

(And it might save the planet in long run —– not mention the pocket.)  🙂

[]

PS : In a Blog like this, if I said something like “Know thanks (Kansha) to

the Dharma who provided us to keep living”,   “Be humble” or

“Feel compassion to the Cucumber who died for us to survive” it will

NOT be a Buddhist’s Blog.  It’s a sham =  nothing but a Marketing ploy,

same to a spin doctor who is telling the sweet words to sell dubious medicine.

When “So-called Buddhist” got a notion such as Buddhism, Charity, Compassion

etc etc, it is a brake down of Mushin, Ichijo, existence to be the Void.

(if it WAS there at all before)

Zen Buddhism is not for talking about but just DO and just BE.

= Just cook and eat.

 

[]

Cooking KINTON in easiest way !

Kinton, in here Kuri-Kinton is a kind of cooking especially aiming

to a New-year’s celebration in Japan.  —– it is in fact a kind of Anko,

made out of white bean and some time it got sweet chest-nuts too.

Though, to cook Adzuki-bean and make Anko is a long laborious work

= use any bean, the work is more or less the same though, there is

always an escape —– if you can sacrifice some authenticity.

—– And this time I’ve took an easiest way which was non of the

corner left intact.  = (in other words, everything was cheated = Still,

end-result wasn’t too bad.  :-D)

It’s a long work to cook dry bean soft from scratch —— If so,

why not utilize the most popular readily cooked bean.  😀

I separated a tin of baked bean from its source (Left Photo) and

rinsed them to reduce the saltiness and boiled them with sugar.  

( Though, as it was a Baked bean with Tomato source, the residue

of red colour was a bit too much, I added a baked potato to

whiten it.) ( Centre Photo   🙂 )

[] 

And after cooking, I got the idea to add Sweet-horse-chest-nut to

elaborate it to Kuri-Kinton. (But it took few days to find a pack of sweet

“Ferrero Rocher” —– as, I thought it was a Marron Grasse =

Sweet-horse-chest-nuts cooked in sugar.  But it was an utterly ignorant

mistake = it turned out to be just another Chocolate. (Right Photo)  😀    

I think I ate Marron Grasse 30 years ago which was lapped in Gold, like

Ferrero Rocher.  😀   Anyhow, as I don’t buy or eat sweets, I didn’t know.

—– So, I needed to go to a Japanese Shop to buy Amaguri (ready to eat

sweet Sweet-horse-chest-nuts to mix with Kinton.  🙂 ) 

—– So, at last, here the typical New-year’s cooking Kuri-Kinton.   🙂

It’s color a bit darker still it looks like genuine Kuri-Kinton, and taste

really like Kuri-Kinton = I don’t think there could be any doubt.

Far from it, I’m sure we can enjoy this.  —– Yet, some one might

say, it’s not genuine though, such complaint is only in the mind.

[]

Dedicates one’s whole life to make the best Kinton, while seeking the

best possible genuine beans etc etc IS a kind of the LIFE. —– Wearing

silly mask and costume to dance for a Carnival or Halloween can be

yet another LIFE = neither LIFE could be seen to be better or anything

closer to the Enlightenment.   BUT, at least, arguing like this is definitely

the waste of the time.  Zen only say, if you got to do, do the best.  (I mean,

it include good cheat as well. —– for a sake of good cooking.   😀 ) 

___/\___

[]

Yamakake — Delicacy only for Japanese

——– (Soft-yam from Jamaica.  This 2.5″ thick  3″ long (6cm x 7.5 cm)

——— piece will make enough Tororo  for two persons)

What is Yamakake or Tororo ?

It is a kind of cooking with a special source made out of root-vegetable

called Tororo, and Yamakake is a type of Sashimi eaten with this source.

This root vegetable was botanically called Dioscorea, commonly known as 

Soft-Yam or Sweet-Yam which spread most of the hot countries and there

said to be over 600 species, and normally eaten boiled, like a Potato.

[] 

In Japan they are called Naga-imo, Yama-imo, Jinen-jo and in medieval time

they said to be eaten boiled as well (described in a story “Imo-gayu”) though,

now they are cooked only for Tororo and make Yamakake Sashimi.

(Yet in Osaka area, small amount of Tororo was added for Okonomi-yaki and

the Tororo Soba also exists but not very popular.)

Sometime, I cook Sashimi of tuna in Yamakake style, when I got Soft-yam.

What makes Tororo unique is = in the world, only the Japanese eat it raw.

Raw mean just grated it to make slimy juice !   Sound yummy isn’t it !  😀

(In love with such slimy texture, Japanese eat Okura also raw —— just

sliced and mixed with Katsuo-bushi and Soy-source !  = Yummy again.  🙂 )

So that, Japanese has specially designed Grater (Photo left) called

Oroshi-gane (to make Daikon-Oroshi etc. Oroshi of Yama-imo is a Tororo).

To England, Soft-yam comes from Jamaica etc. even from France though,

seemingly it depends on the soil it grows, if it contains such as lots of iron,

it changes the color darker by oxidation and not nice for Yamakake.  😦

(Trouble is, we only discover it after cooked.  :-D)

After grated, concentrated Dashi with Soy-source and a raw egg  was mixed.  

This raw source / Tororo was served on the Sashimi / raw fish =

So that,  it makes a tasty Yamakake.  Wow !

Purist prefer to put pure Tororo for Yamakake though, I mixed it with

Dashi, Soy-source and raw egg to make it like Tororo-jiru for Tororo-gohan.  

And it is advisable to put small fragment of Lime skin (Yuzu or Kunenbo in

an authentic Japanese cooking ) to Tororo, and eat it together with some

Nori ( dried Sea-weed) on top.     Or, some Wasabi is good additive though,

it’s better to chose either Nori or Wasabi to keep a flavour not conflicting. 

Though, eat a fish raw, is a bit

tricky business in the west.  

So, I found a frozen salmon pack

which was made in an automated 

process without having touched by

a man’s hand (or least touched)

seems to be a safer choice.

(it comes from Lidl)

—– though, this was an old story. 

It was the Lidl’s harsh practice when

the item got good publicity kind (like this blog) and started to sell more, Lidl push the price up (in this case to £2 each piece) to suck more profit = soon or later, the fed-up customer dwindled = when Lidl realized that they no longer able to sell, they just stop to sell, instead to put the price back.  So, you can’t see this salmon there any more.

And in the same reason, I used to buy a packed raw tuna from Tesco though, after the price of tuna rocketed, I couldn’t find them any more.

= So, this time I made a Yamakake of Salmon here. The taste and it’s texture, melt in the mouth is an exquisite to us !

—– But, I wouldn’t say “Try” to you at all.  ( You better look away.  ;-)) (So far, no westerner ever touched this = it’s exclusively for Japanese)

Thence, I prepared and stocked-up only for myself for coming new-year.  

Bon appetite to me.   😀

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PS :  I asked my Chinese friend  Shing Lee  how they eat Yam, as I saw

Chinese shop also selling Soft-yam.

So, he sent me the information and the photos.

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The Yam is called 山药 or 淮山 in Chinese. It both grows in

wild at high mountains and man-grown in the field.

Normally, we have two methods to eat:

First, we peel it, and slit it into thin pieces, and then put it into

the hotpot, boil it with ribs.

Second, peel it and put it into the boiling oil, and fried to make

it looks like golden bullion.

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I have not been able to enjoy a Sashimi or raw egg yet.

It seems your Yamakake sound great though, it is

made with raw soft-yam, raw egg and a Salmon.  🙂

Personally, I like put it into the hotpot, and drink the soup.

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Thank you  Shing Lee for your contribution !

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