2011-09-27, 20:58 | Link #221 |
This was meaningless
Scanlator
Join Date: Jan 2004
Location: Not on this site no more.
Age: 36
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I had some natto for the first time today. Tasted kind of like a lightly roasted coffee. Have no idea how to deal with all the threads. Getting a few bunches from the bowl to my mouth seemed to cover my arms in the same sensation I get when I run into a large spider web. Any tips?
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2011-09-28, 20:59 | Link #223 |
This was meaningless
Scanlator
Join Date: Jan 2004
Location: Not on this site no more.
Age: 36
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Thanks. It goes quite well with nori.
I blended a few large spoonfuls with banana, milk, and cream. It gives it an interesting earthiness and and smooth texture, with a slight lip-smacking stickiness. Last edited by Decagon; 2011-10-05 at 00:53. Reason: Blah. |
2011-10-03, 22:46 | Link #224 |
Junior Member
Join Date: May 2007
Location: Toronto
Age: 42
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i miss natto. almost everyday i had me a pack as a side dish along with whatever was served for dinner during my drift in Japan. the only city i found myself not eating natto was for whenever i took stay in Osaka. that city don't like it much.
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2011-10-04, 05:36 | Link #225 | |
Senior Member
Join Date: Oct 2007
Location: Land of the rising sun
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Quote:
What you need is soy beans and rice straw, the nato bacteria(that is the name) is native to the rice straw. You just place the soy bean in water for a night then boil till soften. You also need to boil the rice straw for 45 seconds to sterilize the straw beside the nato bacteria since nato bacteria is highly resistant to heat. Place the boiled soy beans into the rice straw and tie it up and leave it for two to three days for the soy beans to ferment and you got nato. |
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2011-10-04, 13:50 | Link #226 |
Obey the Darkly Cute ...
Author
Join Date: Dec 2005
Location: On the whole, I'd rather be in Kyoto ...
Age: 66
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My wife's grandfather immigrated from Japan in the 1920s. For a long time, in addition to his farming, he also acted as the local importer for many other Japanese families in the part of Texas he was in. Well... he had this stuff he called "natto" and everyone in the area called it "natto" .. my wife called it "natto" because he called it that.
Summary, when we got to the West Coast, and started shopping what was available here, we discovered "natto" was something completely different (the stringy stuff) and have NO IDEA why he called that stuff "natto". It is a fermented chili bean curd, cubed, and pickled in a thick spicy liquid. Its very good (though definitely in the "advanced" area for neophyte asian food eaters). I'm guessing 'natto' had a wider variety of meaning back in the 1920s??? It has my wife utterly befuzzled, any clues?
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2011-10-04, 17:20 | Link #227 | |
Senior Member
Join Date: Oct 2007
Location: Land of the rising sun
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Quote:
In Kyoto, Natto(大徳寺納豆) is a sugary bean ate as candy. |
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2011-10-04, 18:10 | Link #228 | |
Junior Member
Join Date: May 2007
Location: Toronto
Age: 42
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Quote:
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2011-10-05, 19:36 | Link #230 |
Senior Member
Join Date: May 2009
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Anyone know if inari sushi can be refrigerated for long periods of time? I'd like to keep it refrigerated for ~8 hours before serving it at a potluck. Will the rice dry out, or will the sushi rice juice and aburaage juice keep it moist enough? I'm going to be storing them rice side open and down, if that helps any.
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2011-10-05, 21:03 | Link #231 | |
Banned
Join Date: Nov 2010
Location: Dai Korai Teikoku
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Quote:
I never thought I'll be giving out cooking advice here |
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2011-12-01, 12:32 | Link #234 | |
Obey the Darkly Cute ...
Author
Join Date: Dec 2005
Location: On the whole, I'd rather be in Kyoto ...
Age: 66
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To ChainLegacy: Have you ever tried wakame? And if you like nori a lot, be sure and try the little sprinkle seasonings called furikake (usually made of nori crumbs and other ingredients like bonito flakes, sesame beads, dry wasabi, etc). I often put furikake on my scrambled eggs and popcorn.
To Kudryavka: be aware that the inari sushi, even if properly covered, may tend to dry out. How long it stays depends on how crunchy you can tolerate your rice. Sometimes you can revive the inari somewhat by sprinkling water on it and microwaving it for a minute or two. For me, about two days is the break point before I'm eating it out of grim determination rather than enjoyment. Yes, but what kind of japanese food do you like? See topic title Quote:
-------------------------- Finally, both of you new posters. This is a forum, not an SMS text or a chatroom, so its encouraged to use real words, sentences, and grammar. Notice how all the other posters write and read the Forum Rules if you haven't. Welcome to the forums
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2011-12-01, 19:20 | Link #235 |
This is my title.
Join Date: Aug 2011
Location: Philippines
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I tried nattou for the first time recently.
My cousins made me try some saying it was "delicious" (I could see from their faces that they actually disliked it lol). So I tried some, and it was... Tolerable. Lol. I think it would have been better if I had more rice that time..
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2012-08-02, 21:41 | Link #236 |
勇者
Join Date: Dec 2006
Location: Tesla Leicht Institute
Age: 34
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So I watched the documentary "Jiro Dream of Sushi" and damn the sushi looks amazing. Anyone ever had the chance to try it? It seems to be ridiculously expensive but worth it. I hoping I will have a chance to eat it someday.
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2012-08-02, 22:41 | Link #237 |
( ಠ_ಠ)
Join Date: Jul 2006
Location: Somewhere, between the sacred silence and sleep
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If I didn't grow up in Japan, I would think natto is the most disgusting thing ever, just like majority of the world.
I can enjoy it fine, but I cannot fathom how any non-Japanese can eat that crap. It's perfect to prank out foreigners though. It's like our version of Hawaii's poi.
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2012-08-02, 23:21 | Link #238 |
Banned
Join Date: Nov 2010
Location: Dai Korai Teikoku
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I've been to Sukiyabashi Jiro before it got the three Michelin stars. It's minimum 30,000 yen (changes based on the season, ingredients, etc) for 19 pieces of sushi and dessert. It's perfect from the minimalist school's view.
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2012-09-29, 18:53 | Link #239 |
Nyaaan~~
Join Date: Feb 2006
Age: 40
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Oh hey, I just found this thread! I love Japanese food!
^ I was thinking of trying to get into "Jiro's" and a couple of other restaurants when I was planning my trip to Tokyo, but ran into all these problems trying to get reservations while I was overseas. I now know I just need to get my hotel concierge to confirm that I'm staying there Next time I will definitely at least get out to at least one or two of Nihonryouri Ryuugin, Sushi Mizutani, Ginza Kyubey (and no I don't want to be a mahou shoujo ) and Les Créations de Narisawa! As for "Jiro's" .. when I was doing my research about potentially going there I ran across repeated allegations of racism by the owner, so it's made me feel somewhat mixed about it.. Hard to know the truth from tens of thousands of miles away.. |
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