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Old 2009-06-14, 00:31   Link #181
Vexx
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Join Date: Dec 2005
Location: On the whole, I'd rather be in Kyoto ...
Age: 56
Many of my favorites listed there (especially tako and awabi).... also a barbequed fresh water eel (Unagi), here in the States they usually prepare it with a blowtorch and then stroke it with a thick sweet sauce.
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Old 2009-06-14, 00:41   Link #182
Tri-ring
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Originally Posted by Vexx View Post
Many of my favorites listed there (especially tako and awabi).... also a barbequed fresh water eel (Unagi), here in the States they usually prepare it with a blowtorch and then stroke it with a thick sweet sauce.
That's sad and my not so humble opinion, it's blasphemy against traditional culinary art.(although I suspect that Japanese started it first.)

Preparing Unagi is almost art from removing the bone, steaming it then BBQ it over charcoal brings out that mouth desolving taste.Especially the sauce, plunging the eel into the sauce pot so that the excess fat actually drips into the pot letting the sauce ripen with the fat enrichens the taste.

=Edit=

There is an interesting story about an Unagi restaurant that actually evacuated Tokyo with the sauce pot filled with the sauce during WW2 so he can protect the traditional taste passed down through generations saying the flavor would be lost forever since he can not replicate the taste by just mixing soy sauce and Mirin.
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Old 2009-06-14, 01:13   Link #183
Vexx
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eyah... I try not to eat at "faux-japanese" restaurants (yeah, its a bit racist of me but I just prefer eating cultural food prepared by people who actually originate from that culture -- I think they're just a bit prouder of what they make. That goes for any style of food from any culture). But yeah, I first saw the blow-torch used at one of the "high-end" places in San Francisco. I remember saying at the time I suspected that wasn't quite the traditional method

One of my other clues about a restaurant is if it has the word "bistro" at the end.... it almost guarantees that I won't be served anything related to the asserted ethnic (e.g. P.F. Chang's Chinese Bistro ... the food isn't bad but is it Chinese food??? not even close... maybe in the 23rd Century on Mars?)
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Old 2009-06-14, 03:21   Link #184
SaintessHeart
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Join Date: Nov 2007
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Originally Posted by Vexx View Post
One of my other clues about a restaurant is if it has the word "bistro" at the end.... it almost guarantees that I won't be served anything related to the asserted ethnic (e.g. P.F. Chang's Chinese Bistro ... the food isn't bad but is it Chinese food??? not even close... maybe in the 23rd Century on Mars?)
Chinese food is always changing.... like all other cuisines, it is always changing, for better or worse, you decide.

They still serve dog meat these days, but where you want to find them, it is up to you. The imperial feast has one "monkey brain soup" in its itinerary, and I wouldn't be surprised if the Japanese cuisine has weird stuff like this too.
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Old 2009-06-14, 05:18   Link #185
Luciany
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Join Date: May 2009
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Today for dinner I made a Oyako Don.. Although it was my first try it didnt taste that bad
I think I could have made it better..

I love Takoyaki~ <3 and gyoza <3
So yummy
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Old 2009-07-12, 20:51   Link #186
Terrestrial Dream
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Anyone heard of this thing called mekabu bijin? It seems like a variation of a seaweed but I can't find any info on it.
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Old 2009-07-13, 11:27   Link #187
Tri-ring
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Anyone heard of this thing called mekabu bijin? It seems like a variation of a seaweed but I can't find any info on it.
Mekabu is, stem of kelp which is very thick usually sliced thinly and eaten raw.
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Old 2009-07-13, 12:34   Link #188
Tsukase
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what about this one?!





would you eat this suchi?
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Old 2009-07-13, 13:24   Link #189
Terrestrial Dream
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Mekabu is, stem of kelp which is very thick usually sliced thinly and eaten raw.
Is it used in sushi? And in your opinion how is it?
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Old 2009-07-13, 13:50   Link #190
Hs Vi Germania
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Originally Posted by Tsukase View Post
what about this one?!





would you eat this suchi?
That's just great. The Japanese have such freaking great ideas. I like this sushi.
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Old 2009-07-13, 14:36   Link #191
Tsukase
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i have more pics:




looks good
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Old 2009-07-13, 17:23   Link #192
Kytherno
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Sushi with wasabi.

Simple, yet amazing.
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Old 2009-07-13, 21:37   Link #193
Nodame
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I've seen an Evangelion bento...It looks delicious, but when I saw Lilith...er..nevermind...
http://farm4.static.flickr.com/3318/...4f89e3704a.jpg
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Old 2009-07-14, 11:50   Link #194
Tri-ring
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Is it used in sushi? And in your opinion how is it?
I don't think so.
I believe it is served in vinegar as an appetizer.
It is also dried and commonly used for soup stock.
Beyond that I am not aware.
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Old 2009-07-17, 08:04   Link #195
428
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Originally Posted by Terrestrial Dream View Post
Is it used in sushi? And in your opinion how is it?
It can be a topping, just like sashimi (think raw tuna, salmon...) or fish roe, steamed egg...

The mekabu is from wakame plant. The stem is called mekabu.

And this is what it looks like. Now you know.
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Old 2009-07-17, 17:00   Link #196
Miko Miko
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Sushi, tried some other day it was tasty.

Sesame Chicken, its gorgeous!!!

Pocky, Hell Yeah!!

Question: Is mekabu like lettuce then?
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Old 2009-07-17, 18:40   Link #197
Kylaran
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What is the limit for most people here in regards to food not commonly eaten outside of Japan (which varies by country)?

Would you be willing to eat anything served to you (either with a description or under a don't ask don't tell basis), or do raw fish simply send some of you reeling?

What about other things such as motsuyaki (grilled innards)?
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Old 2009-07-17, 21:32   Link #198
Jiji
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Raw fish is teh yum. But I draw the line at insects. I'd try just about anything if I trusted the cook, I suppose.
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Old 2009-07-18, 09:08   Link #199
Tri-ring
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Although not Japanese, the most "Exotic" dish I had ever had was Monkey brain at a friend's coming of age celebration banquet.
It wasn't bad BUT everytime I poked my spoon into the dish you see the wagon jerk with a scream.
I think it is now banned by the Washington treaty.
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Old 2009-07-18, 10:33   Link #200
Claies
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Join Date: May 2007
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Quote:
Originally Posted by Tsukase View Post
what about this one?!





would you eat this suchi?
That, my friend, is a bento, not sushi. Cute, nevertheless.

Quote:
Originally Posted by Kylaran View Post
What is the limit for most people here in regards to food not commonly eaten outside of Japan (which varies by country)?

Would you be willing to eat anything served to you (either with a description or under a don't ask don't tell basis), or do raw fish simply send some of you reeling?

What about other things such as motsuyaki (grilled innards)?
Raw fish is fine, and given my Chinese heritage, innards are perfectly normal. I eat beef tongues, pork stomachs, and chicken kidneys. Perfectly fine for me.

But I'll stop at brains (they're a ridiculous gray mass of calories) and any meat outside the normal beef/pork/lamb/poultry/seafood. I've been meaning to try venison at some point.

The weirdest thing I've had was alligator meat. Actually, I didn't eat it. I was 12 and didn't want to touch that with a 10-meter stick.
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