Yes, I prefer seaweed to spinach too.. and I am quite crazy about ginger lately, so I think I'll go with your choices for the soba. Luckily I just remembered this nature food shop (I believe I mentioned it in my LJ before, there was an appetizing guy working there =w=), which seems like a good place to start my search for exotic ingredients (like agar-agar for the jelly, if it turns out that tokos don't carry ready-made mixes). I'm still uncertain about where to get stuff like daikon and candied chestnuts but, oh well there are quite a few shops left to try before I even have to think of walking into any uninviting Chinese ones.
Um, I'll keep an eye out for a thick black and white cookbook with no pictures :D but maybe I'll end up buying into a smaller illustrated one first because those are easier to find and they allow me to gaze at the dishes even when I'm not making anything myself.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2008-01-03 09:23 pm (UTC)Um, I'll keep an eye out for a thick black and white cookbook with no pictures :D but maybe I'll end up buying into a smaller illustrated one first because those are easier to find and they allow me to gaze at the dishes even when I'm not making anything myself.