2012-09-29, 23:46 | Link #241 | |
Nyaaan~~
Join Date: Feb 2006
Age: 40
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Here's a picture collage that my fiance took of some of our dinner yesterday night! (not sure what the app is called, but it instant-collages your pictures!) From top left to bottom right, Gindara (miso glazed grilled black cod, not actually sushi ), Madai (Red Sea Bream), O-toro (Tuna Belly) and Hokkigai (Surf clam)! |
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2012-11-19, 19:48 | Link #243 |
Nyaaan~~
Join Date: Feb 2006
Age: 40
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Hm.. I guess I'm a necromancer.. No one else is posting in this thread
Hot ramen on a cold Monday night! Santouka Ramen opened their first location in Toronto! Shio Ramen, Toroniku and recently.. everything's been better with Kimchi! All signs point to yes, Yes, YES! |
2012-11-20, 15:55 | Link #245 |
~La-la Land~
Graphic Designer
Join Date: Jul 2007
Location: Seattle
Age: 37
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@willx - Wow, those foods looks good, and I'm so jealous to see a delicious ramen near where you live! Lovely pictures overall, so I hope you keep posting
Part of the reason I don't really discuss food here is because I usually post about it on my blog, but here's my recent discussion about karaage (Japanese fried chicken) in Hidamari Sketch along with a recipe and some pictures.
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2013-01-30, 11:02 | Link #246 |
Nyaaan~~
Join Date: Feb 2006
Age: 40
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<begin rambling> So lately I've been musing a lot about traditional food and purists .. I'm typically one that scoffs at "asian fusion" and all that .. but recently having been to a few somewhat pricey traditional Chinese dinners, it appalls me to think about dishes that are served not because they taste good, but because they were traditionally eaten by people who were affluent. Makes me pray for a classically french trained chef to spend some time in HK/Asia and raise the standard for some of these traditional dishes. </end rambling>
Anyways, part of the reason I was musing, is because I've been recently eating a lot of "non-traditional" sushi. I can't even lift it up to dip it fish side down in soy sauce (nor was there soy sauce spread on it) because of all the "stuff" on top of it. Things like "gold leaf" are just pointless but .. I had THIS recently and it blew me away! May I present Butterfish Sushi with a thin layer of soy sauce, lightly fried leeks, roasted garlic and seasoned lightly with garlic oil. It was sooooooooo delicious... I ate the other pieces before my honey could snap the picture ..
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2013-01-30, 13:25 | Link #247 |
Knight Errant
Join Date: Dec 2007
Location: Dublin, Ireland
Age: 35
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Food evolves. I doubt you can ever get the "genuine" article outside the country of origin anyway.
And if we were to be purists about our sushi, wouldn't that mean we couldn't have California Roll? As for "traditional" food, you may think it tastes bad (or bland), but the people in that country probably love it. Food is fairly subjective. For instance, I'll never particularly like Kimchi, but for Koreans... As for "Asian Fusion", I'd actually be more keen on seeing more "Eur-Asian Fusion". Wouldn't a sushi flavoured with thyme, basil, rosemary or other European herbs be quite something? |
2013-01-30, 13:43 | Link #249 | |
Nyaaan~~
Join Date: Feb 2006
Age: 40
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Quote:
The most obvious examples are the contentious shark fin soup (even my relatives that love it agree that it has no flavour) but here's a simpler example. There is a dish that is regularly consumed during Chinese New Year, it's called (phonetically) Fat Choy (髮菜) is actually known as Nostoc flagelliforme and is a cyanobacteria -- (wiki link) it has no nutritional value and is actually a neurotoxin and can cause degenerative diseases. The reason it's consumed? It's name in Cantonese sounds similar to "Get Rich / Striking it Rich" As for sushi, I have seen Latin and Italian takes on it -- a mix between a tuna tataki vis-a-vis ceviche with some jalapeno oil as well as an uni risotto. They were actually pretty good. I'd say the delicate flavours of raw fish go better with milder spices or something sharp but not cloying.
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2013-06-24, 11:33 | Link #250 |
Senior Member
Join Date: Apr 2009
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Japanese Curry
I went out to dinner with a Japanese friend to a Japanese Curry restaurant the other day. We were talking about curry and he actually thought that the Japanese invented curry in Japan independently. Showed him that the Brits introduced curry to Japan after getting it from the Indians. He was actually shocked. It reminded me of a scene in Yakitate Japan.
Does that shock anyone else? I know Japan is xenophobic but it still strikes me as odd. |
2013-06-24, 11:48 | Link #251 |
Senior Member
Join Date: Jun 2007
Location: 28° 37', North ; 77° 13', East
Age: 33
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Search function is your friend. http://forums.animesuki.com/showthread.php?t=21649
When I was in Japan I came across the same thing often, but only with kids . As I come from India, I found it pretty funny. However, what was pretty widespread was the idea that there was a specific curry flavor, instead of curry being a method for preparing a dish. Of course, Japanese curry does generally have a specific flavor, that tastes a lot like the Maggi noodles flavoring (at least the one we get here) to me : http://en.wikipedia.org/wiki/Maggi_noodles |
2013-06-24, 12:59 | Link #252 |
Secret Society BLANKET
Graphic Designer
Join Date: Oct 2006
Location: 3 times the passion of normal flamenco
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Well, people not knowing where their food came from is quite common, ex. French fries from France, or thinking tomatoes grow on trees, or potatoes grow above ground, or fish fillets made from chicken (yes, the last did happen). Thinking curry was invented in Japan independently is actually a rather innocent mistake in comparison, considering that Japan does have its own flavor of curry.
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2013-07-01, 08:10 | Link #255 |
Member
Join Date: Jun 2013
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The pictures in this thread make me hungry!!
Now I am craving for okonomiyaki again... Have you guys tried this tonkatsu restaurant called "Saboten"? It has branches in Singapore, Canada, the US, etc and serves the best tonkatsu I've ever tried in my entire life. It's perfectly crunchy and not oily. Also, the cabbage and pickle sidings, rice and miso soup were all refillable. Talk about pigging out. |
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