Jump to content
Chapala.com Webboard


  • Content Count

  • Joined

  • Last visited

Community Reputation

15 Good

About Ukiyo

  • Rank

Profile Information

  • Gender
  • Location
    Tokyo/Sometimes in GDL
  • Interests
    Have been visiting Mexico for over 40 years.
    Motorsports, Cycling, Preparing Authentic Sushi
    and easy living

Recent Profile Visitors

514 profile views
  1. Ukiyo


    Chillin; I've never heard of chamoy. Will try next time. I found ciruela in Mexico taste similar to umeboshi. kgreenbury: hope to see you next time! cg: Hi Mike! Glad to know that you're doing sharpening practice!!!
  2. Ukiyo


    Personally, I do not use MSG when I cook but I am not opposed to using MSG that is easy to give the economic dish some savory. As you may know, MSG was discovered by a Japanese, Pro.Ikeda. His biggest motivation of exploring Umami is not well known. He simply wanted to help poor farmers whose main foods were rice and vegetables at that time and wanted to give them more tasteful life.
  3. Ukiyo


    Good morning, or buenas tardes! Right now I can not enjoy "mouthfeel" since I only have few teeth, ja ja. Ironically we have less words explaining texture of the foods as you do, such as crispy, crunchy, flasky, fluffy, and so on. With regards to "omobushi plums", we do eat a lot. You can find them at a Japanese foods stores called Toyo foods in GDL, they only carry sour ones, though. As far as I traveled over Mexico, I have not seen the Ume trees yet. https://en.wikipedia.org/wiki/Umeboshi I always bring some with me to Mexico, so you can try them next time.
  4. Ukiyo


    Hi there! Greetings from Tokio! I feel sorry that we can not come to Mexico this winter because I need to get dental procedures (12 teeth implants)😪. We may visit Guadalajara after the Olympic games are over. Chillin, I might give you a wrong idea on Umami and Koji which are different; Umami, as far as I understand, was recognized and introduced to the Western world as the 5th taste. Please refer to: https://en.wikipedia.org/wiki/Umami Koji is used to make Sake, Soy sauce, Soy bean paste, etc. https://en.wikipedia.org/wiki/Qū I will try to bring you some Koji-Kin with me when I come to Mexico next time. I hope I can pass la aduana sin problema because it is made from rice which is not allowed to import. If you have any ?'s, please let me know. Saludos
  5. I had been working in cardiac fields for decades and had worked with pacemaker companies such as Intermedics, Guidant, Sorin and Boston Scientific in Japan, I would recommend that you should visit drs nearby where you are now and ask for what kind of pacer would be suitable for you as there are many cardiac generators, single/dual chamber, leadless, MRI adoptive. The prices for devices vary a lot country by country as manufacturers mark up depending on the national health care coverage. And of course, the prices depend on the functions.
  6. I am happy to tell you that I had reserved a room with kitchen facilities at Hotel Villa de Angel 19th, and I have told and got a permission to have a couple of friends. So far I have 4 attenders. 2 more people can join us. Will PM for details for attendants. Cstone, thanks for info. Klm, appreciate your generous offer. Arigato!!! MG, CG, I became a kind of "loco" and not sensitive now. Do not worry I am happy. To see smiles is one of my wishes this time.
  7. AM, thanks for your input. MG, will get a permission before I conduct a seminar or meeting. The numbers are limited and no traipsing person is expected. CG, it is all right, I will not give up yet. The reason why I like to hold a seminar in Chapala are is simple, we do have a home in GDL where I can conduct without any husstle, but I thought it might be more convenient to do a course in lakeside area . My motive is very simple too, I just want you to learn what is authentic Japanese foods are. I have travelled many countries and understood only a few restaurants served me right. I'd be very happy if the attendees can pass on whatever learned to your family or friends.
  8. I am looking for a hotel with a kitchen space in lakeside area. I do not mind charges. I am planning a sushi seminar on or after the 19th of Feb., I will show you how to prepare gyoza and how to sharpen knives as well. The admission is free. There are still rooms for attendees (3 more) . First come, first served. Arigato in advance
  9. AM, I am no scientist, and I can not explain you why but from my experiences as a mechanic and a racing driver(I have overhauled many engines) I can tell that carbon deposits built onto spark plugs and valves will be blown away if you run engine under little bit lower the redzone for a while. http://www.ngk-sparkplugs.jp/english/techinfo/qa/q14/index.html
  10. AM, Generally speaking regular gasoline does not contain additives as premium ones because it does not produce cinders much. Of course it will formulate/accumulate carbon sludge and cinders for a long running time. Premium gasoline produces more cinders because of its octane natures=low ignition point. It has to have additives to prevent from engine deposits. However it is not powerful enough to clean up combustion chambers and/or fuel systems throughly as many oil companies advocate. It may be more practical to give a engine high rev shot once in a while for burning out carbon sludge.
  11. There is no any specific maintenance procedures as to German cars as far as I recall. I had driven German cars, and had maintained my racing cars by myself for years. I am not a professional mechanic but do have a mechanic licence (engines). I guess you just find some good experienced mechanics who will do good jobs.
  12. CG, I had similar plants in Tokyo a long time ago, and the plants got diseases called anthracnose which is curable. Just go and find some pesticide. Yo no creo o no guess, pienso que it will work so relax, ja ja ja.
  13. Honorandfaith, if you can wait 3 mos or so, I can do it for you for free. FYI, most of all Japanese knife smith does not finish the edges, they make and deliver the knives to sharpen nurses to get the knives sharpened. It is old fashions and practice for protecting their techniques from each other. All the knives sold here are not well sharpened; you have to sharpen the utensils by yourself or ask storemaster to sharpen according to your taste and skills. Japanese sushi chef does good job of preparing sushi but about 40% of them do not sharpen the knives well. As you may know, you need to maintain the sharpening stones properly, ie making the surface horizontally flat to give exact edge angles. (pls refer the 1st and 2nd pics) The last pic shows some of my knives (single edged) to prepare sushi.
  14. Yes, it has been 9 years since they bought a company and started productions in Japan. They also get synthetic sharpening stones locally and distribute to the world market
  15. CG, I agree. I would ask a whistle man to sharpen axes, butcher knives and machetes to get shrpened, because they do not require fine sharp edges. When we cut the hard objects with force it is even better to have rather rounded bevel to maintain cutting quality for a longer time. But when it comes to sharpening cooking knives I prefer hand sharpening with stones The most difficult part is sharpening curved part(belly) right before the point, you need to lift up the edge angle slightly in order to trace the curve. It depends on the coditions of knives but it only takes 10-20 mins to get razaor edge. If you use wooden chopping board instead of the plastic ones, sharpness lasts longer. FYI, a Solingen knife maker, Zwilling J.A. Henckels has been manufacturing in Japan, so many products are not made in Germany anymore.
  • Create New...