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Post by Please Delete on Jan 21, 2008 14:50:26 GMT -5
In reference to your basic question, though, "SUI" is the on'yomi, while "mizu" is the kun'yomi. In other words the first is the Japanese pronunciation of the Chinese reading, while the second reading is the native Japanese reading. Some other examples:
花 hana, KA 人 hito, JIN 龍 tatsu, RYU 瓜 uri, KA
-Ii
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Post by Water_Tengu on Jan 21, 2008 19:27:07 GMT -5
In reference to your basic question, though, "SUI" is the on'yomi, while "mizu" is the kun'yomi. In other words the first is the Japanese pronunciation of the Chinese reading, while the second reading is the native Japanese reading. Some other examples: 花 hana, KA 人 hito, JIN 龍 tatsu, RYU 瓜 uri, KA -Ii i see, makes sense
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Post by solveig on Jan 21, 2008 19:34:08 GMT -5
Noble Cousin!
Greetings from Solveig! Sorry about that. I just forget at times that people don't know about kanji having multiple readings.
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Post by Water_Tengu on Jan 21, 2008 20:38:45 GMT -5
understandable, i am glad that Ii-dono was able to sort out my mind
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Saionji Shonagon
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One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
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Post by Saionji Shonagon on Feb 8, 2008 14:38:46 GMT -5
Kabocha are in season right now - I saw a pile of 'em in my Safeway this week. So.... kabocha manju (steamed cakes) for Estrella!
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Saionji Shonagon
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One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
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Post by Saionji Shonagon on Feb 10, 2008 15:15:48 GMT -5
www.grouprecipes.com/15474/kabocha-manju.htmlThe recipe calls for 1/2 pound of kabocha. That means that I had enough kabocha for more than four times this recipe, so I sliced it up, steamed it and used about half of it with the amount of sugar, salt and cinnamon called for. That's right, 1 pound of kabocha to the sugar, salt cinnamon needed for half a pound of kabocha. Kannon the merciful on a pogostick, it's a good thing I did. It's plenty sweet at this mixture. In fact it's a religious experience. The dough, well, the dough is a disaster. Make that a disaster twice over. The recipe does not specify what kind of flour, but proceeding on the logic that rice flour would be the right thing to use, I started with that. It would not become dough, not with that amount of water. After struggling with the rice flour, which just turned into strings in a bowl of powder, I tried the same proportions using plain old white flour. It started out looking like dough, it even acted like dough, but it went tough on me way too fast and wouldn't stick to itself. Roll them into balls, it says. Hah. Right. Like the goo is going to stay in the middle. I ended up making little gyoza-like dumplings, which, wouldn't stay pinched shut! There are ten ugly bastard stepchild embarrassments of kabocha gyoza sitting in the steamer cooling right now. I have no illusions about the dough even being close to right. It can't possibly be. I should add that my work surface consisted of my ironing board (mostly as counter space to sit things on when not immediately in use), my postage-stamped counter and my sink. I was rolling dough on a board in my SINK using an old sake bottle as a rolling pin. There's a pound of steamed, chunk kabocha in the fridge that may get ground up for soup. But what do do with the rest of the filling? I'm thinking kabocha goo would taste fine on graham crackers or digestive biscuits. I have wasted enough of this day on kabocha manju. Teryaki chicken is doing its thing in the oven, rice is soaking and I'm gonna make onigiri. EDIT - I just tried one. It came apart in my hands. The dough is definitely the problem. It resembles no manju I have ever tried. it's not cake- or bun-like. Chalk the dough portion of this recipe as a failure.
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Post by inume on Feb 10, 2008 18:56:07 GMT -5
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Saionji Shonagon
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One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
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Post by Saionji Shonagon on Feb 10, 2008 19:32:28 GMT -5
I ate one and would be ashamed to serve this to anyone. They are Just Not Right. (Can you tell I hate failure?) Kabocha could certainly work in a cheesecake. Or one of those loaf-bread affairs. Earlier I ate a piece unseasoned right out of the steamer. Squash-like consistency (no surprise there), mild, subtly sweet flavor. They're rather pretty too, in their way. Dark green skin with paler striations, bright orange flesh. As for how to attack one, I forced a knife through one and cut it in half, scooped out the seeds with a spoon, then used a regular vegetable peeler to remove the skin. I found the rest was a bit easier to slice raw once the skin came off.
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Post by Imagawa Tadamori on Feb 10, 2008 21:30:13 GMT -5
Hmmmm.... substitute kabocha for pumpkin in a pumpkin bread recipe..... - Imagawa
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Post by inume on Feb 12, 2008 20:47:27 GMT -5
The seeds are edible right? (I think that's what I was asking about when I started the thread) Toasting them and sprinkling on top of a bread/loaf before baking would be super tasty.
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Post by takadainotora on Feb 24, 2008 22:30:43 GMT -5
I'm sure the seeds are edible, but they have a fairly thick skin and you'd need to remove it before you toasted them. Kabocha makes great soup, or you can cut it in cubes, saute it until the edges brown then add a little water or broth and a little soy sauce and brown sugar and simmer until it's tender--very nice, veggies that taste like dessert.
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