Chili used with ponzu?

What are/is the chili paste I often see used with ponzu? Typically there are
also green onion/scallions too...


Thanks!
-N

"Nick" <npdweb@nick-dawson.[removeme]com> wrote in message
news:Zmrrc.18192$zw.114@attbi_s01...
> What are/is the chili paste I often see used with ponzu? Typically there
are
> also green onion/scallions too...
>
>
> Thanks!
> -N

I suspect you are talking about the "red hot paste-like stuff".
That would be momiji-oroshi (Japanese maple-grated daikon).
The white grated daikon is mixed with red pepper.
Traditionally it ws made by sticking whole red peppers into holes carved
into the daikon then grated. Today you can buy a jar of the concentrate
and just mix it into the regular daikon oroshi (grated daikon).
A must with Hirame I think.

"Musashi" <Miyamoto@Hosokawa.co.jp> wrote in message news:<Yvrrc.1093$sa7.868@newssvr15.news.prodigy.co m>...
> "Nick" <npdweb@nick-dawson.[removeme]com> wrote in message
> news:Zmrrc.18192$zw.114@attbi_s01...
> > What are/is the chili paste I often see used with ponzu? Typically there
> are
> > also green onion/scallions too...
> >
> >
> > Thanks!
> > -N
>
> I suspect you are talking about the "red hot paste-like stuff".
> That would be momiji-oroshi (Japanese maple-grated daikon).
> The white grated daikon is mixed with red pepper.
> Traditionally it ws made by sticking whole red peppers into holes carved
> into the daikon then grated. Today you can buy a jar of the concentrate
> and just mix it into the regular daikon oroshi (grated daikon).
> A must with Hirame I think.

i get yuzu with a little sea salt on my orders of tai. i think that
might work on any white fish.

"danseur" <no_hormelm> wrote in message
news:e33033ba.0405221123.15aefee5@c om...
> "Musashi" <Miyamoto@Hosokawa.co.jp> wrote in message
news:<Yvrrc.1093$sa7.868@newssvr15.news.prodigy.co m>...
> > "Nick" <npdweb@nick-dawson.[removeme]com> wrote in message
> > news:Zmrrc.18192$zw.114@attbi_s01...
> > > What are/is the chili paste I often see used with ponzu? Typically
there
> > are
> > > also green onion/scallions too...
> > >
> > >
> > > Thanks!
> > > -N
> >
> > I suspect you are talking about the "red hot paste-like stuff".
> > That would be momiji-oroshi (Japanese maple-grated daikon).
> > The white grated daikon is mixed with red pepper.
> > Traditionally it ws made by sticking whole red peppers into holes carved
> > into the daikon then grated. Today you can buy a jar of the concentrate
> > and just mix it into the regular daikon oroshi (grated daikon).
> > A must with Hirame I think.
>
> i get yuzu with a little sea salt on my orders of tai. i think that
> might work on any white fish.
>

Yuzu with sea salt works not only on very light shirozakana but on ika as
well.
If you cant find yuzu you can use lemon.
Yuzugoshou is also excellent on Hirame instead of Momijiorioshi.

"Musashi" <Miyamoto@Hosokawa.co.jp> wrote in message news:<L_nsc.562$%l4.456@newssvr15.news. >...
> "danseur" <no_hormelm> wrote in message
> news:e33033ba.0405221123.15aefee5@c om...
> > "Musashi" <Miyamoto@Hosokawa.co.jp> wrote in message
> news:<Yvrrc.1093$sa7.868@newssvr15.news.prodigy.co m>...
> > > "Nick" <npdweb@nick-dawson.[removeme]com> wrote in message
> > > news:Zmrrc.18192$zw.114@attbi_s01...
> > > > What are/is the chili paste I often see used with ponzu? Typically
> there
> are
> > > > also green onion/scallions too...
> > > >
> > > >
> > > > Thanks!
> > > > -N
> > >
> > > I suspect you are talking about the "red hot paste-like stuff".
> > > That would be momiji-oroshi (Japanese maple-grated daikon).
> > > The white grated daikon is mixed with red pepper.
> > > Traditionally it ws made by sticking whole red peppers into holes carved
> > > into the daikon then grated. Today you can buy a jar of the concentrate
> > > and just mix it into the regular daikon oroshi (grated daikon).
> > > A must with Hirame I think.
> >
> > i get yuzu with a little sea salt on my orders of tai. i think that
> > might work on any white fish.
> >
>
> Yuzu with sea salt works not only on very light shirozakana but on ika as
> well.
> If you cant find yuzu you can use lemon.
> Yuzugoshou is also excellent on Hirame instead of Momijiorioshi.

i've never had it on flounder, but i did try your suggestion & added
it to my tofu in dashi (& a little ponzu). i like it & make it fairly
often nowadays (until it gets a lot hotter, anyway).

"danseur" <no_hormelm> wrote in message
news:e33033ba.0405261637.65b1dfc9@c om...
> "Musashi" <Miyamoto@Hosokawa.co.jp> wrote in message
news:<L_nsc.562$%l4.456@newssvr15.news. >...
> > "danseur" <no_hormelm> wrote in message
> > news:e33033ba.0405221123.15aefee5@c om...
> > > "Musashi" <Miyamoto@Hosokawa.co.jp> wrote in message
> > news:<Yvrrc.1093$sa7.868@newssvr15.news.prodigy.co m>...
> > > > "Nick" <npdweb@nick-dawson.[removeme]com> wrote in message
> > > > news:Zmrrc.18192$zw.114@attbi_s01...
> > > > > What are/is the chili paste I often see used with ponzu? Typically
> > there
> > are
> > > > > also green onion/scallions too...
> > > > >
> > > > >
> > > > > Thanks!
> > > > > -N
> > > >
> > > > I suspect you are talking about the "red hot paste-like stuff".
> > > > That would be momiji-oroshi (Japanese maple-grated daikon).
> > > > The white grated daikon is mixed with red pepper.
> > > > Traditionally it ws made by sticking whole red peppers into holes
carved
> > > > into the daikon then grated. Today you can buy a jar of the
concentrate
> > > > and just mix it into the regular daikon oroshi (grated daikon).
> > > > A must with Hirame I think.
> > >
> > > i get yuzu with a little sea salt on my orders of tai. i think that
> > > might work on any white fish.
> > >
> >
> > Yuzu with sea salt works not only on very light shirozakana but on ika
as
> > well.
> > If you cant find yuzu you can use lemon.
> > Yuzugoshou is also excellent on Hirame instead of Momijiorioshi.
>
> i've never had it on flounder, but i did try your suggestion & added
> it to my tofu in dashi (& a little ponzu). i like it & make it fairly
> often nowadays (until it gets a lot hotter, anyway).

Glad you enjoyed it.
I ate an awful lot of Yudofu this winter as well.
I am going to miss it now that it is hot.
Fortunately the green shiso is now sprouting in my garden (as well as
various parts
of my lawn) so I am looking forward to using it.
Spring is the season for Katsuo (Bonito) tataki, smothered in chopped green
scallions,
shiso, onion, and if in the mood garlic in ponzu with ginger.

<no_hormelm> wrote in message
> this is making me hungry. but i think i'm going to make a steak
> instead of going out for sushi.
Slice your steak real thin
dip it in sesame oil with some salt
put it on a lettuce leaf
add cooked rice, some sliced garlic and chopped green onion
some kochu-jang
roll it up and you've got Korean Ssam
John

"Musashi" <Miyamoto@Hosokawa.co.jp> wrote in message news:<VF0vc.611$Is2.44@newssvr15.news.> ...
> <no_hormelm> wrote in message
> news:e33033ba.0405290253.f9ac620@co m...

<snip>

> > actually, i turned my ribeye into a philly cheesesteak loaded with
> > grilled onions.
> >
>
> I've had them a few times. Quite tasty.
>
> > i've had daikon oroshi with my tempura sauce. hot mustard? i suppose
> > it wouldn't be very different from horseradish sauce w/beef. the only
> > time i've had the hot mustard is with natto - which is the only way
> > i'll eat natto.
>
> The British also sometimes enjoy their beef withhot mustard.
> Karashi in nattou? No other way to enjoy it in my book.

i wouldn't say i enjoyed the natto with mustard, but at least i found it palatable.

<no_hormelm> wrote in message
news:e33033ba.0406011955.15934fc1@c om...
> "Musashi" <Miyamoto@Hosokawa.co.jp> wrote in message
news:<VF0vc.611$Is2.44@newssvr15.news.> ...
> > <no_hormelm> wrote in message
> > news:e33033ba.0405290253.f9ac620@co m...
>
> <snip>
>
> > > actually, i turned my ribeye into a philly cheesesteak loaded with
> > > grilled onions.
> > >
> >
> > I've had them a few times. Quite tasty.
> >
> > > i've had daikon oroshi with my tempura sauce. hot mustard? i suppose
> > > it wouldn't be very different from horseradish sauce w/beef. the only
> > > time i've had the hot mustard is with natto - which is the only way
> > > i'll eat natto.
> >
> > The British also sometimes enjoy their beef withhot mustard.
> > Karashi in nattou? No other way to enjoy it in my book.
>
> i wouldn't say i enjoyed the natto with mustard, but at least i found it
palatable.

That's alright. There are plenty of people in Japan who can't stand nattou.
You're ahead of the game.

"Musashi" <Miyamoto@Hosokawa.co.jp> wrote in message news:<n%lvc.23804$1Y7.13012@newssvr31.news.prodigy .com>...
> <no_hormelm> wrote in message
> news:e33033ba.0406011955.15934fc1@c om...
> > "Musashi" <Miyamoto@Hosokawa.co.jp> wrote in message
> news:<VF0vc.611$Is2.44@newssvr15.news.> ...
> > > <no_hormelm> wrote in message
> > > news:e33033ba.0405290253.f9ac620@co m...
> >
> > <snip>
> >
> > > > actually, i turned my ribeye into a philly cheesesteak loaded with
> > > > grilled onions.
> > > >
> > >
> > > I've had them a few times. Quite tasty.
> > >
> > > > i've had daikon oroshi with my tempura sauce. hot mustard? i suppose
> > > > it wouldn't be very different from horseradish sauce w/beef. the only
> > > > time i've had the hot mustard is with natto - which is the only way
> > > > i'll eat natto.
> > >
> > > The British also sometimes enjoy their beef withhot mustard.
> > > Karashi in nattou? No other way to enjoy it in my book.
> >
> > i wouldn't say i enjoyed the natto with mustard, but at least i found it
> palatable.
>
> That's alright. There are plenty of people in Japan who can't stand nattou.
> You're ahead of the game.

natto is the only thing i really don't like much. i would probably
come to enjoy it if i ate it enough; my chef kept giving me mirugai
(omakase) so often that i began to appreciate the contrast of the
taste & texture.