Comments on: Tuna Chirashi with Snow Peas

By: asiansupper

asiansupper — Tue, 03 Aug 2010 20:11:17 +0000

yes, i too am curious about what brand of tuna you used … i have just started using ‘premium’ tuna that i get from an italian store and it’s quite different from what i am used to (grocery canned tuna)

By: Azusa

Azusa — Tue, 18 May 2010 16:29:47 +0000

Thanks, Alisa! Would love to hear how it turns out.

By: Alisa

Alisa — Tue, 18 May 2010 16:13:42 +0000

It looks so delicious! Im making this soon! The tips you gave are very helpful. I really love what you’ve got going here.

By: Katerina

Katerina — Thu, 22 Apr 2010 10:22:18 +0000

I undertsand! I hope I can find Japanese curry!
Thank you so much for your great recipes and help!

By: Azusa

Azusa — Wed, 21 Apr 2010 20:58:31 +0000

Katerina, you probably know that Japanese curry is very distinct from the curries you find in Indian or Thai cooking. Usually, you can find curry in block form (House and S&B are 2 popular brands), but I've also used curry flakes. As to what type of curry this is... every blend is different, but it's distinct because it's thickened with a roux. This recipe uses curry powder, which I bought in the spice section of an American grocery store. Canned tuna in olive oil is perfect—just remember to drain it before using.

By: Katerina

Katerina — Wed, 21 Apr 2010 20:05:55 +0000

This dish looks absolutely great and very easy!
I would like to make it! May I ask you what type of curry do you use in the japanese cuisine? Also where I live (Greece), I can only find canned tuna in olive oil. Can I use this or it will alter the flavor? Maybe I should use fresh tuna?
Thank you so much for your time!

By: food librarian

food librarian — Wed, 21 Apr 2010 14:59:25 +0000

must. make. soon!!! this looks delicious! – mary