Comments on: Chilled cucumber with sesame miso broth over rice (Hiyashijiru) http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/ Fri, 11 May 2012 12:08:02 +0000 hourly 1 http://wordpress.org/?v= By: Tuna Poke—- raw tuna « eating after this liquidarian http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-13001 Tuna Poke—- raw tuna « eating after this liquidarian Wed, 26 Aug 2009 16:43:40 +0000 http://norecipes.com/?p=178#comment-13001 [...] « Chilled cucumber with sesame miso broth over rice (Hiyashijiru) Ohmi Wagyu beef (a.k.a. crack) [...] [...] « Chilled cucumber with sesame miso broth over rice (Hiyashijiru) Ohmi Wagyu beef (a.k.a. crack) [...]

]]> By: Amy http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-1032 Amy Fri, 30 May 2008 01:02:53 +0000 http://norecipes.com/?p=178#comment-1032 This sounds great! I love brown rice for breakfast and this seems like it would be a GREAT addition! This sounds great! I love brown rice for breakfast and this seems like it would be a GREAT addition!

]]> By: Amy http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-21286 Amy Fri, 30 May 2008 01:02:00 +0000 http://norecipes.com/?p=178#comment-21286 This sounds great! I love brown rice for breakfast and this seems like it would be a GREAT addition! This sounds great! I love brown rice for breakfast and this seems like it would be a GREAT addition!

]]> By: Sarah http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-539 Sarah Thu, 01 May 2008 03:10:04 +0000 http://norecipes.com/?p=178#comment-539 Marc, This sounds very appetizing. I love the idea of the chilled cucumbers over the hot rice. Thanks for your submission to the Tastes To Remember event! Marc,

This sounds very appetizing. I love the idea of the chilled cucumbers over the hot rice. Thanks for your submission to the Tastes To Remember event!

]]> By: Sarah http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-21285 Sarah Thu, 01 May 2008 03:10:00 +0000 http://norecipes.com/?p=178#comment-21285 Marc, This sounds very appetizing. I love the idea of the chilled cucumbers over the hot rice. Thanks for your submission to the Tastes To Remember event! Marc,

This sounds very appetizing. I love the idea of the chilled cucumbers over the hot rice. Thanks for your submission to the Tastes To Remember event!

]]> By: Tartelette http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-527 Tartelette Wed, 30 Apr 2008 12:21:45 +0000 http://norecipes.com/?p=178#comment-527 I ave already bookmarked this for when it gets to the 100F here...soon :( and I can but oly peak my head out of the house! This is perfect for a dinner on the patio! I ave already bookmarked this for when it gets to the 100F here…soon :( and I can but oly peak my head out of the house! This is perfect for a dinner on the patio!

]]> By: Tartelette http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-21284 Tartelette Wed, 30 Apr 2008 12:21:00 +0000 http://norecipes.com/?p=178#comment-21284 I ave already bookmarked this for when it gets to the 100F here...soon :( and I can but oly peak my head out of the house! This is perfect for a dinner on the patio! I ave already bookmarked this for when it gets to the 100F here…soon :( and I can but oly peak my head out of the house! This is perfect for a dinner on the patio!

]]> By: AppetiteforChina http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-495 AppetiteforChina Tue, 29 Apr 2008 01:51:49 +0000 http://norecipes.com/?p=178#comment-495 This looks beautiful! I'm adding it to my must-make list. This looks beautiful! I’m adding it to my must-make list.

]]> By: AppetiteforChina http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-21283 AppetiteforChina Tue, 29 Apr 2008 01:51:00 +0000 http://norecipes.com/?p=178#comment-21283 This looks beautiful! I'm adding it to my must-make list. This looks beautiful! I’m adding it to my must-make list.

]]> By: Kevin http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-494 Kevin Tue, 29 Apr 2008 01:43:24 +0000 http://norecipes.com/?p=178#comment-494 This sounds refreshing and tasty. I will have to try it. Bookmarked. This sounds refreshing and tasty. I will have to try it. Bookmarked.

]]> By: Kevin http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-21282 Kevin Tue, 29 Apr 2008 01:43:00 +0000 http://norecipes.com/?p=178#comment-21282 This sounds refreshing and tasty. I will have to try it. Bookmarked. This sounds refreshing and tasty. I will have to try it. Bookmarked.

]]> By: diva http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-486 diva Mon, 28 Apr 2008 18:19:59 +0000 http://norecipes.com/?p=178#comment-486 marc, a beautiful post. i can empathise with the hot and humid weather seeing as i was born in southeast asia. mornings are gorgeous, but i think in this time of my life, i can't appreciate mornings as i do evenings with the sunset. and i remember my dad taking us to the beach, just me, my sister and ol' pops - picking seashells and fresh cockles as the sun set. this makes me so nostalgic somehow. can't wait to try the recipe too :) x marc, a beautiful post. i can empathise with the hot and humid weather seeing as i was born in southeast asia. mornings are gorgeous, but i think in this time of my life, i can’t appreciate mornings as i do evenings with the sunset. and i remember my dad taking us to the beach, just me, my sister and ol’ pops – picking seashells and fresh cockles as the sun set.

this makes me so nostalgic somehow. can’t wait to try the recipe too :) x

]]> By: diva http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-21281 diva Mon, 28 Apr 2008 18:19:00 +0000 http://norecipes.com/?p=178#comment-21281 marc, a beautiful post. i can empathise with the hot and humid weather seeing as i was born in southeast asia. mornings are gorgeous, but i think in this time of my life, i can't appreciate mornings as i do evenings with the sunset. and i remember my dad taking us to the beach, just me, my sister and ol' pops - picking seashells and fresh cockles as the sun set. this makes me so nostalgic somehow. can't wait to try the recipe too :) x marc, a beautiful post. i can empathise with the hot and humid weather seeing as i was born in southeast asia. mornings are gorgeous, but i think in this time of my life, i can’t appreciate mornings as i do evenings with the sunset. and i remember my dad taking us to the beach, just me, my sister and ol’ pops – picking seashells and fresh cockles as the sun set.

this makes me so nostalgic somehow. can’t wait to try the recipe too :) x

]]> By: Marc http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-482 Marc Mon, 28 Apr 2008 14:04:53 +0000 http://norecipes.com/?p=178#comment-482 Thanks Karina! Laura, Fiji? I'm jealous;-) White On Rice Couple, Thanks! I actually think Vietnam gets worse than Japan. I was in Thailand last summer and even at 3am it was still unbearably hot outside. Helen, just click on the "Japanese" category in the left bar to see more:-) Typically the seafood we caught just sprinkled with a bit of sea salt, grilled and had with some grated daikon radish and kabosu juice (a type if citrus like yuzu). Ginny, yea a bit strange for breakfast by US standards, but give it a try for a light dinner when you feel experimental. AS, white miso (as opposed to red miso) is actually a tan colored paste made from salted and fermented soy beans. You should be able to find it at any asian grocery or even the asian section of a larger supermarket (at least here in the US). It can be used to season soups, stir-fry's and dressings in a similar manner to how you'd use soy sauce(which is also made from fermented soy beans). Thanks Karina!

Laura, Fiji? I’m jealous;-)

White On Rice Couple, Thanks! I actually think Vietnam gets worse than Japan. I was in Thailand last summer and even at 3am it was still unbearably hot outside.

Helen, just click on the “Japanese” category in the left bar to see more:-) Typically the seafood we caught just sprinkled with a bit of sea salt, grilled and had with some grated daikon radish and kabosu juice (a type if citrus like yuzu).

Ginny, yea a bit strange for breakfast by US standards, but give it a try for a light dinner when you feel experimental.

AS, white miso (as opposed to red miso) is actually a tan colored paste made from salted and fermented soy beans. You should be able to find it at any asian grocery or even the asian section of a larger supermarket (at least here in the US). It can be used to season soups, stir-fry’s and dressings in a similar manner to how you’d use soy sauce(which is also made from fermented soy beans).

]]> By: Marc http://norecipes.com/blog/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/comment-page-1/#comment-21280 Marc Mon, 28 Apr 2008 14:04:00 +0000 http://norecipes.com/?p=178#comment-21280 Thanks Karina! Laura, Fiji? I'm jealous;-) White On Rice Couple, Thanks! I actually think Vietnam gets worse than Japan. I was in Thailand last summer and even at 3am it was still unbearably hot outside. Helen, just click on the "Japanese" category in the left bar to see more:-) Typically the seafood we caught just sprinkled with a bit of sea salt, grilled and had with some grated daikon radish and kabosu juice (a type if citrus like yuzu). Ginny, yea a bit strange for breakfast by US standards, but give it a try for a light dinner when you feel experimental. AS, white miso (as opposed to red miso) is actually a tan colored paste made from salted and fermented soy beans. You should be able to find it at any asian grocery or even the asian section of a larger supermarket (at least here in the US). It can be used to season soups, stir-fry's and dressings in a similar manner to how you'd use soy sauce(which is also made from fermented soy beans). Thanks Karina!

Laura, Fiji? I’m jealous;-)

White On Rice Couple, Thanks! I actually think Vietnam gets worse than Japan. I was in Thailand last summer and even at 3am it was still unbearably hot outside.

Helen, just click on the “Japanese” category in the left bar to see more:-) Typically the seafood we caught just sprinkled with a bit of sea salt, grilled and had with some grated daikon radish and kabosu juice (a type if citrus like yuzu).

Ginny, yea a bit strange for breakfast by US standards, but give it a try for a light dinner when you feel experimental.

AS, white miso (as opposed to red miso) is actually a tan colored paste made from salted and fermented soy beans. You should be able to find it at any asian grocery or even the asian section of a larger supermarket (at least here in the US). It can be used to season soups, stir-fry’s and dressings in a similar manner to how you’d use soy sauce(which is also made from fermented soy beans).

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