What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop and adapt in my test kitchen, and you can be sure you will find only my favorites on this blog. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.
I have a special affinity for the word “oishii.” I used to work in Tokyo and outside my office in the Hamamatsu district, there was an old man who peddled chestnuts (“kuri”) from a cart. It was a sight to behold in the middle of a modern, bustling business district. His amplified voice rattled our office walls: “Oishii kuri, oishii kuri. Oishii desuyo!” (“Delicious chestnuts, delicious chestnuts. So delicious!”) I thought it was so funny.
Try some of my recipes; I hope you will utter the word “oishii!” and have some fun too. I encourage your interaction. You can also join Join “Oishii!” on Facebook or e-mail me at michaelwbeyer@hotmail.com
Best regards,
Michael Beyer
wow!
Hi Michael
Thanks for stopping by my blog – I hope to see you there again.
You have a great blog. I like your idea of Oishii! Your recipes sound and look absolutely delicious.
I have added your Blog to my bookmarks and would like to subscribe for your email updates but sadly I don’t see a subscriptions button. Oops, sorry just saw it at the bottom of this comment.
I would be honoured if you would add me to your blogroll.
Looking forward to sharing with you.
Sunny regards,
Mandy
Thanks Mandy for stopping by at “Oishii!” as well. I will definitely be checking out more of your posts. I may have to do a bit of searching to find some South African ingredients (e.g. curry leaves, onion soup powder mix, etc.) and make some conversions of the measurements. Your curries sound great!
Hi Michael
I have unsuccessfully tried on a few occasions to send you a reply to help you along your way with some conversions – I think there is a problem when I paste the URL’s into this message, so if I may direct you to my Blog’s April 2010 Archive and have a look at:
Temperature conversions (19 April)
Measuring conversions (20 April)
Cake tin size conversions (21 April)
Microwave oven conversions (22 April)and;
Ingredient Conversions (23 April)
Also, for future recipes that have “South African” Ingredients, I will try my best and provide and alternative.
Bye for now,
Mandy
I certainly welcome links so I hope that my blog isn’t blocking them. Thanks for the additional information. I will try out your favorite curry recipe sometime.
We enjoyed roasted chestnuts sold on the streets of S. Korea during a visit several years ago. They were a welcome snack on a chilly afternoon.
I could not begin to repeat for you the pronunciation of “delicious chestnuts’ in Korean.
Kathleen
Your site looks GREAT!! Makes me want to invite myself over for dinner soon!
The chicken recipe you posted sounds delicious!! YUM! Or as you say, “Oishii!!”
Thanks Wendy! Since you enjoy super cousin status that does entitle you to dinners on occasion. Maybe you can pretend the blog is a restaurant menu and you can “order” off of it.
Thanks, Michael, for stopping by my blog and for the pickle recipe. You are welcome to link recipes – I value the input. I’ll be posting a recipe on my site for okra soon. This was a year for experiments with a new crop (okra in western New York isn’t that abundant) and we found some very yummy things to do with it.
Please feel free to link your recipes too.
Thanks for stopping by our blog. We love your site! Can’t wait to try a few of the recipes.
Come again! Let me know what you like if you make something.
Hi! I’m Rita. We “met” on Mandy’s The Complete Cook Book blog. I just wanted to say hi and tell you your blog is really interesting. I had chosen the same theme you have when I began with my blog and, though now I have a different one, this is always so special to me!
Now I’ll browse your recipes: I want to see if I can try some!
Hi Rita, thanks for stopping by. I’ll check out your blog too! By the way, I’m having my leftover aubergine casserole over pasta for a nice vegetarian lunch per your suggestion on Mandy’s blog. I love all of the creativity that comes out of interacting with other chefs. Look forward to getting to know you too. Some day I’ll update my theme like you did.
Hi Michael, if memory serves, you were looking for recipes using anchovies. I have just posted a Pasta Sauce that uses anchovies and it is a brilliant recipe. Have a look here: http://thecompletecookbook.wordpress.com/2010/10/04/pasta-sauce/
Mandy
Keep well and chat soon again.
Thanks for thinking of me Mandy.
Thanks for stopping by. I am really enjoying looking around your blog, to many yummy thngs.
Thanks to you too. Come again!
Great blog Micheal!. I too would love to learn more about food photography. I’m being super lazy at the moment and mostly using images from google (with photo credits of course!) just so I can get some posts up there. My own photo’s at the moment are far from appetizing, to say the least.
I can’t wait to try the Shrimp with Lobster sauce recipe this weekend. My husband and I love to order this from takeout but would love it even more if we could make it at home.
I’ll be checking back here often.
Hi Tammy! Thanks so much for stopping by and also leaving thoughtful feedback. Let me know how you like the shrimp with lobster sauce if you make it. I’ve been thinking about developing a recipe for “healthy” orange chicken, one that the chicken is not deep fried. Your food photography will improve simply by doing it and learning from trial and error. Of course that has only gotten me so far though!