Let's chat about Japanese food!!!
I love Chawanmusi!!very delicious!!
The only Japanese food I really have tried so far is sushi.
I couldn't stand it, to be honest. Cold fish with soy sauce makes me gag.
try dipping random vegetables (chopped), seafoods(non-shelled), or perhaps even chicken in tempura batter. Japanese, and tasty!
What, no love for sushi? Eh, well, it can be scary at first. It didn't taste like ANYTHING I had ever tried before when I tried it. Yarrgh, seaweed...
I like yakisoba quite a lot, myself.
Tomorrow I'm feeling game, and want to try some exotic Japanese food. So far my variety has included Yakisoba and "Sushi". Anyone got some recommendations of things for me to try?
okonomiyaki = <3
okonomiyaki = <3
I'm partial to oyakodon. Simple, filling, tasty. :]
Plus there's the added satisfaction of eating two generations of chicken at once!
I love "Bettara". It's so tasty.
CHAMPON
>>15
you've been to Nagasaki then?
Speaking of Nagasaki champon, has anyone got a recipe for it?
Google fails me.
Japanese New Year dishes are so special, but non-Japanese cannot understand them even if I write English translation. It's very difficult to understand what we have never eaten beofore. I ate rice porridge with seven herbs yesterday.
Tastes are best described by the memories they evoke and the other tastes they are linked with.
>>20
Now that you mention it, I do remember a lot of the Iron Chef judges describing foods in that manner.
Miso and Udon
Cup noodle is yummy!
Cup noodle has MSG which gives me the shits. :( Real ramen is even better anyways.
Raaman is good.
>>19
It's not impossible for non-Japanese to have eaten those dishes, you know.
>>24
MSG is found in most Japanese food, packaged or natural. It comes from こんぶ, Giant Kelp, which is boiled with かつおぶし, smoked & dried bonito flakes, to make 出し, the soup stock for most Japanese soups and sauces. If you buy こんぶ you will find a white powder on the surface which is a combination of dried sea salts and MSG produced by the kelp. MSG was discovered by a Japanese chemist searching for what made 出し so tasty.
The difference between natural and packaged foods is that packaged foods have much more MSG in them than natural foods because they don't taste very good and need the extra flavor.
Onigiri! I like to buy a nice fresh piece of salmon, grill it, eat half for dinner and use the rest to make onigiri for next day's lunch. Very portable.
I like to take memmi sauce and mix up a bunch of ingredients to make ramen soup. Ican make some really good ramen, I tell ya boy! I use that Memmi (it's a kikkoman product, hail KIKKOMAN!) Sauce which is basically bonito flakes, soy sauce and sugar and use that as a soup base. Add like, five parts water, some granulated chicken or beef broth, some garlic (not too much now, you don't want to be losing all your stupid friends) about a couple tablespoons of honey, shimp if you want to add them (I like to mix the ingredients sans water first and marinade the shrimp in them. Put them in only at the last 15 seconds of cooking though, as they cook very fast!) some sesame oil (Sesame oil is a must, it bridges the honey and garlic flavors into a tasty treat) and then just discard the flavor packet that comes with your noodles. If you don't have chicken broth granules, you can use about half of the flavor packet instead, but I find that it sometimes adds a funky flavor sometimes. Cook it up, serve it up and eat it with chopsticks. My cousins all come over and are like "How do you make this shit" because it's so good, and I tried to teach them but they always screw it up. So here's hoping you're smarter than my cousins, have a good time!
not memmi, but memma or menma.
I believe that what he is attempting to say is that it is more the memorries and tradition associated with the dish then the dish it's self and since very few americans have the sort of ties to the dishes that they will not fully understand the true meaning that they have to a Japanese person
>>31
And yet he said "It's very difficult to understand what we have never eaten beofore."
id like to try sushi , but i think it's not safe to make it yourself.
i tried boiling noodles in kikkoman soy souce(2ts in water) and there where some taste(good) , but i wonder if i should have put more.
Anyobdy got tip to what other i can put into it to make somthing ala ramen.
>>33
Sushi? Sushi is very safe and easy to make. I've myself done various kinds of maki sushi on multiple occasions, yummy. Very yummy.
I do hope that you don't think that sushi means just raw fish. A lot of people do.
"In Japanese cuisine, sushi (鮨 or 鮓 or, most commonly, 寿司) is a food made of vinegared rice combined with a topping or filling of fish, seafood, vegetables, or egg. The topping may be raw, cooked, or marinated; and may be served scattered in a bowl of rice, rolled in nori, laid onto hand-formed clumps of rice, or stuffed in a small tofu pouch.
In Japan the word sushi refers to a broad range of food prepared with sumeshi, vinegared rice. Outside Japan, sushi is often taken to mean raw fish. It is sometimes confused with sashimi, which is delicately sliced seafood served with only a dipping sauce."
from http://en.wikipedia.org/wiki/Sushi
also see http://en.wikipedia.org/wiki/List_of_Sushi_Types
i'v started using soy souce now , at first i was like wtf is this , but now i'am starting to get used to it.
>>34
You can make sashimi and raw fish sushi at home, too. Don't make fugu, but other than that, any decent Japanese cookbook can tell you how to do so safely.
I don't like sushi rice very much so I've only served sashimi at home. As long as you have the budget to buy a decent piece of fish, nothing could be easier. (I didn't start from a whole fish--I'm not that ambitious. But you can if you want to.)
>>36 isn't fugu that fish with nerv poison it it , if made wrong.
yes, blowfish
yes, blowfish
One day,
I recommended a friend of mine in America MOTI,or rice cake,saying``The Japanese likes this food very much. However, this is the most dangerous food in Japan. Some the people die by eating this every year.''
and, she feared MOTI very much.
Bonito flakes, how do you use them? Any suggestions or recipes? Serious replies, people.
>>40
Mochi is perfectly safe. Just keep a vacuum cleaner nearby at all times.
Chewing the mochi helps. Chew thoroughly and, as the Talmud says, "eat in silence lest the windpipe be blocked and life be in danger" and risk of tracheal blockage is low.
Most commonly you boil it with a piece of kombu seaweed in order to make a standard broth, often used as the base for Japanese soups. Udon, soba and the like. Not ramen though, it uses a pork or chicken bone broth becayse it is actually Chinese.
you're gay
At which Japanese restaurant can I consume jews, niggers, and penis? I was not aware of this.
Actually, I have no idea if my Talmud quote is accurate. I read it in one of those Simpsons spinoff books in the 5th grade.
Oh my God...
Okonomiyaki (お好み焼き) is the best thing I have ever eaten in the entire world. I eat it with my gf's family on special occasions. <3
This isn't exactly Japanese food, although I found it in my local Japanese market. Pickled quail eggs. Are they good? What can you do with them? I've never had any kind of egg other than chicken eggs before, and I've never had a pickled egg.
TAKOYAKI!!!!!!