[Kitchen Ronin]

...my name is Scott, and I'm a cook-a-holic. Thank you for having me here.

Born mid-sixties in Wisconsin, I've since lived all over the place. Finally settled here in a tiny corner of the Japan Alps in Nagano Prefecture, over thirty years now. I call this spot "The Hill". At night you can see all the stars, and my alarm clock is a wild pheasant.

I was told it smelled good in here... sure looks like it. 😊

Glad to be on-board, and thanks once again.

 

[LeonardoDaBenz]

Welcome Scott 🙏

 

[Kitchen Ronin]

Welcome Scott 🙏

Thank you very much. 🍻

 

[Kitchen Ronin]

A couple of pictures from my resumé:

Some Chicken:

Honey Sesame Chicken:

Some Pig (Pork Belly):

Some beefy smoke ring:

Some Fire:

And Some Backyard, here on the Hill:

Steady as she goes. 😊

 

[Wooleybooger]

Welcome Scott.

 

[Kitchen Ronin]

Welcome Scott.

Thanks much. 🍻

 

[Colbyt]

Welcome to the kitchen. Impressive food pics.

 

[Steve-o]

Yeah, you're gonna fit right in around here. Nice to see you here (as well). Pull up a seat.

 

[Roll_Bones]

Good to see you here. I am very interested in some of the Japanese dishes I'm certain you will tell us about and how to prepare.
We eat a lot of Chinese in the US but not so much Japanese. At least I haven't. So welcome!

 

[Old Gnome]

Welcome, Scott.

 

[PickyPrincess]

So glad you found your way here!

 

[KitchenWench]

Welcome Welcome!

Can't wait to have you post some Japanese recipes! My husband and I are adventurous eaters so it'll be fun to try some.

 

[Kitchen Ronin]

Thank you everyone for the warm welcome... much obliged. 🤠🍻

Nice to see so many familiar faces here, like family. I'll try to get to know those of you I don't yet as I get settled in... pleased to meet you all.

I need to start taking food pics again I guess, haven't done for a while... this is my first "foodie" forum lol.

Last night I made stir-fried pork and Chinese cabbage (hakusai)... I think they call it "Napa Cabbage" elsewhere. Sliced carrots too and bean sprouts, the last of my stock of green peppers and some onion. A little garlic and pepper of course, almost forgot. Sake/tsuyu/Mirin/soy sauce and a touch of sesame oil. All I had was soft tofu so I served that on the side rather than trying to cook it and having it disintegrate. Fresh rice...

Sorry I've been here in Japan for so long I dunno what some of this stuff is in English, I'll try and clarify further as time goes on.

As to my ideas/concept of "recipes"... this shall be discussed further, later on. 😉 However, something Confucios (might have) said... "There is no recipe, there is only cooking, and love... we must feed not only the body, but most importantly we first must feed the soul".

Once again thank you all, and bon appétit. 🍶

 

[Roll_Bones]

"There is no recipe, there is only cooking, and love... we must feed not only the body, but most importantly we first must feed the soul".

No matter the author, this is the formula for me. I am not one to make much of recipes. I only use them for ideas. I rarely follow one and own no cookbooks except a BBQ sauce cookbook.
I will rarely post a recipe on this site or any other. It will be how, (the steps) I make food and what ingredients I use. More of an overview. Quick simple and easy enough if someone wants to also make it. I address recipes the same way. Beside most are so damn complicated and they don't need to be. I find myself sometimes editing a recipe so I can make it easily and remember how.
The exception is baking. Baking is a science with precise measurements and steps that must be followed for success.

 

[Kitchen Ronin]

Fully agreed when it comes to baking... I don't do a lot but in the wintertime/cooler months the oven heats half the shack so sometimes I'll bake up a loaf of bread or two.

Too hot in the summer... maybe cupcakes or whatever in the smaller electric oven but that's about it.

🍻