Hi Eggy and Marty!

I'm glad you like them. Please let me know how they turn out.

Eggy -- I haven't had the soft egg custard soup (the Korean food I had in Japan obviously was the Japanese adapted version [LOL]), but it sounds absolutely delish!! If the tofu was softer than silky tofu, as you say, part of the technique could be similar to the classic Japanese dish called "chawan-mushi" which involves steaming (the texture could be likened to extremely soft tofu) . Please give me some time to type this one out because it's a little more complicated, but I will post my chawan-mushi recipe (this is a delicacy -- I've never encountered anybody who won't rave about chawan-mushi when they taste it for the first time) in the next few days.

As for cooking other ethnic cuisines, I used to cook a lot of Italian years ago, and I still like to make desserts, but I find that I feel much better when I stick to my "Japanese" diet (which include some Chinese and Korean dishes). I develop digestive problems when I eat too much animal fat and protein (this is one of the reasons why I developed an interest in cooking to begin with), so my body goes into shock when I eat too many "western" meals, including Chinese. And since I'm single, I only make what I want to eat, and it's usually a version of my mom's cooking. However, I'm expanding my repertoire to Thai and Vietnamese cuisine these days.

But that doesn't mean that I won't indulge myself with great food on occasion -- I love food too much to restrict myself in any way whatsoever!! :-)