I'm going to the Asian grocery store. What can I pick up for you?

[Generic Brad]

I'm going to pick up some kim chee, wasabi furikake to sprinkle on my rice, gyoza, sesame oil, Korean barbecue sauce, mochi, full brewed soy sauce, unagi, pickled daikon, nori, and whatever seafood looks especially good.

What can I pick up for the rest of you?

[Tektonik]

1. some lychees

:9

[Generic Brad]

2. In syrup or unprocessed?

[Tektonik]

3. unprocessed if possible

[Generic Brad]

6. Now we're talking!

They are very tasty, indeed.

[trof]

4. Kim chee, the NUKULAR food.

whew

[Generic Brad]

7. I like the stuff made out of cabbage

The rest of my household prefers the daikon kim chee. But that's ok. More for me.

Kim chee is a weekend food. Know what I mean?

[crim son]

5. Nori please.

I ran out two days ago. Also miso: brown. Thanks! :hi:

[Generic Brad]

8. Mix your brown miso with ground pork

Serve it as a topping with white rice. It is nothing less than the food of the gods!

[crim son]

13. It sounds fantastic.

I sometimes mix miso with soy sauce, sugar & hot paprika, add water and use it as a thick base for a potato, pepper, carrot and tofu stew. I'm not a vegetarian though and I'll try what you suggest.

[Lost-in-FL]

9. Mmmm!! Mochi!!

Red bean or green tea mochi?

[Generic Brad]

10. We usually get both

I like the subtlety of the green tea mochi, but my wife prefers the red bean.

[havocmom]

11. Some Yomasa soy sauce, a gallon can would be great!

Hard to find here and those little bottle are pointless ;)

[Generic Brad]

14. I've never sampled Yomasa

My wife grew up with Kikkomen brand and sticks with all their brews. Is there much of a difference between the two brands?

[havocmom]

29. MUCH smoother, richer, not as salty

They have been making it since 1628 or something. Believe me, they have tweaked the recipe to perfection!

Might be spelled Yamasa. I am horrible with spelling and I have no bottle in the house to refer to :(

[Generic Brad]

30. I have a bottle of Yamasa in the fridge!

We use it only for homemade sushi.

[querelle]

12. One Dozen Thousand Year Old Eggs

I've never had thousand year old eggs, but every time I go to my Asian grocer I see these things and wonder........."thousand year old eggs? wonder what they taste like?"

Ever had them? I'm dying to know..........

Q

[Generic Brad]

16. Nope. But I've eaten a can of quail eggs that looked pretty old

I'm pretty sure it's not the same.

[mainegreen]

15. That orange japanese fried rice mix please.

[Generic Brad]

17. I could only find the yellow packaged fried rice

It's better than nothing.

[KitchenWitch]

18. Some Sriracha sauce please

We are running low here.

[Generic Brad]

19. Ooo! I've never heard of that!

What do you use it for?

[KitchenWitch]

20. It is a hot pepper sauce

You see it in a lot of Vietnamese restaurants but I think it may be Sri Lankan in origin.

We use it around here as a condiment. Like ketchup only much hotter.

[Generic Brad]

21. Red bottle and green cap?

I think I have thrown that on my macaroni and cheese when I dined at Noodles & Company once.

[KitchenWitch]

22. That's the stuff!

[Arkansas Granny]

23. I'd like a bottle of sweet chili sauce, please. Makes a great

dipping sauce for a lot of things and a great addition to glaze almost anything grilled.

[Generic Brad]

26. We use it as a salad dressing

Tastes great on cucumbers too.

[Arkansas Granny]

32. I hadn't thought of using it that way, but I'm definitely going to try it.

Thanks for the tip.

:thumbsup:

[Sabriel]

24. Some fish sauce, please

I tipped over my last bottle in my fridge...and still have yet to get the smell out.

[Generic Brad]

28. Have you tried oyster sauce?

It's great with cabbage.

[philosophie_en_rose]

25. Two loaves of shoku pan, please.

Best toast ever.

[Generic Brad]

27. I'll have to try some.

That's one I've never tried.

[Swede]

31. A quart of milk and a loaf of bread.

:shrug:

[grannylib]

33. Some Thai stick and some fortune cookies. Thanks!

:-)

[martymar64]

34. Shrimp Chips, Wasabi Peas and some Panko breadcrumbs

Oh and don't forget a big bag of frozen Cha Shu Baos