2007-12-12, 16:33 | Link #61 | |
Obey the Darkly Cute ...
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Join Date: Dec 2005
Location: On the whole, I'd rather be in Kyoto ...
Age: 66
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You'll often see it sold in stores in little flattened ball shapes with sweet red bean paste inside. Its used to make a number of treats (as is the ahn - sweet red bean paste). Fugu (blowfish) is one of those risks that I deem easily avoidable and I haven't missed much. o.O
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2007-12-12, 18:08 | Link #62 | |
Weapon of Mass Discussion
Fansubber
Join Date: Feb 2003
Location: New York, USA
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Interesting fact, the fish has to be cut very close to the poison so that some poison can enter the flesh of the fish to enhance the flavor, but not too close or the gourmet will die. The closer the knife comes to death, the better the fugu tastes. What a delicious poison! If the chef plays it safe, the palate will be disapointed. This is the real reason that the chef needs an extremely high level of skill.
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2007-12-12, 21:07 | Link #63 | |
神聖カルル帝国の 皇帝
Join Date: Jul 2007
Location: Korea
Age: 37
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Fortuantely, I never had problems with 餅. |
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2007-12-13, 02:07 | Link #64 |
死体。。。上手にうめられた?
Graphic Designer
Join Date: Nov 2007
Location: Hinamizawa Village~
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The Japanese Food I have had in my life are: Onigiri(I love the rice with vinegar), Fuguzousui, senbei(especially kabukiage), katsu-don(my fav Jap food), Sushi(especially inari-sushi), sukiyaki, okonomiyaki, takoyaki, taiyaki, tendon, udon, yakisoba, ramen(anyone ever had CHICKEN RAMEN/chikin ramen?), omochi, tofu, dango(go mitarashi dango!).. etc etc.
Alot of stores in Japan I go to have Melon Soda everywhere and also in every vending machine(which is everywhere) and it tastes so nice!! I really like Hai-chu too! Just to say that Japanese food and lollies and drinks are better then anything else I had |
2007-12-13, 02:14 | Link #65 |
神聖カルル帝国の 皇帝
Join Date: Jul 2007
Location: Korea
Age: 37
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The more I read this thread, the more I feel that many Japanese food are similar to Korean.
I was thinking "I've eaten pretty much everything the people are saying here.... is this just me, or is most Japanese food eaten outside Japan close to Korean stuff?" This thread sure is an eye-opening thread. |
2007-12-13, 02:25 | Link #67 |
神聖カルル帝国の 皇帝
Join Date: Jul 2007
Location: Korea
Age: 37
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Food-wise. Almost everything else are opposites, from drinking manners (Japan: always keep the glass full, Korea: Pour only when glass is empty) to the position of chopsticks to asking for more side dishes (In Japan, you have to pay, while in Korea, you can pretty much ask for more side dishes as you want).
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2007-12-13, 03:52 | Link #68 |
Obey the Darkly Cute ...
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Join Date: Dec 2005
Location: On the whole, I'd rather be in Kyoto ...
Age: 66
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Not to pick or anything ... but Japan and Korea have a long long history of spending lots of energy differentiating themselves from each other
Several of my friends are of Korean heritage and yeah, there's a LOT of overlap and similarity in food dishes but with some interesting differences (korean food tends toward more pepper spices, for one). Of course, a lot of japanese and americans like Kimchi in various forms (I think my local asian mart carries about 20 varieties). We are actually lucky enough to have a couple of Korean restaurants (as in actual Korean and not the American 'teriyaki/bento/etc' faux japanese faux korean things that infests many shopping strips). We eat at them in rotation with our visits to Korean-Indian-Chinese-Japanese-Italian-Texmex-Guatemalan-... ... well, we like to eat food from pretty much anywhere on the planet. I'd list some of my favorite Korean dishes but unfortunately the names escape me -- I tend to like the more "folksy mom made 'em" dishes though.
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2007-12-13, 10:55 | Link #69 | |
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Not that Japan doesn't have some delicious food that I constantly desire, but to compare, Japanese food is a zen garden on the tongue, while Korean food is a party for the mouth. More salt, more spice, more oil... More yum!
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2007-12-13, 11:47 | Link #71 | |
Obey the Darkly Cute ...
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Join Date: Dec 2005
Location: On the whole, I'd rather be in Kyoto ...
Age: 66
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You're right in that most traditional japanese food has more subtle flavor whereas the Korean dishes I've tried are bolder and spicier. The zen garden versus party-time metaphor is pretty apt. Maybe we should start a Korean foods thread.... if only because I always have trouble remembering the *names* of the dishes I like.
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2007-12-13, 12:01 | Link #72 |
勇者
Join Date: Dec 2006
Location: Tesla Leicht Institute
Age: 34
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Is it me or does Japanese don't really eat lot of land meat? Because if I think about it I never really heard of Japanese food that is made out of cows, pigs, or chicken. And I would really like to eat real Japanese food, not some Japanese restruant that is has all Hispanic chef cooking all the food, because those foods were pretty bad. I suppose if I want to eat real Japanese food I guess I have to go to Japan, like the Chinese food in America are pretty bad, but I remember eating Chinese food in China, now those were some amazing dishes. Of course the Korean food in the US is really not good as the Korean food in Korea.
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2007-12-13, 12:22 | Link #73 |
Obey the Darkly Cute ...
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Join Date: Dec 2005
Location: On the whole, I'd rather be in Kyoto ...
Age: 66
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Well... think about it.... a small island nation doesn't have a lot of space to devote to large edible land mammals. The country is a fishing nation and a lot of the protein is fish. However, there are a lot of chicken dishes and pig dishes so I'm not sure why you've missed those. Most Japanese restaurants have them.
Yakitori, chicken teriyaki, a variety of chicken and egg over rice dishes. Tonkotsu is one pork dish that springs to mind ... but pork and chicken are toppings for a lot of noodle/rice dishes. You'll rarely see a *chunk* of meat. Usually the meat is served as bits and cubes or slices. Beef is expensive and highly prized ... so Kobe beef and "beef bowls" are rather popular japanese dishes.
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2007-12-13, 12:30 | Link #74 | |
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Nationality isn't a determiner of the quality of food. I've eaten Japanese food made by Mexicans or Koreans that beat the Japanese run shops in town, and Mexican food made by Chinese folks that tasted excellent. Of course, just based on likelyhood of them knowing how it's done right, a native might have an edge. I was very fortunate to grow up eating real Japanese food, and spend some of my working years eating genuine Korean food made by a friend's mother when I bummed lunch off of him as he cleaned his parents pool hall/karaoke bar (speaking of whom, if you are reading this, GET IN TOUCH. How am I supposed to contact you when you move and change your number?) It's not necessary to go overseas to sample cuisines, but it isn't a bad excuse! Sometimes, after weighing statements to know the least offensive way to state something, you have to go for the shock value anyway.
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2007-12-13, 12:33 | Link #75 |
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Join Date: Jul 2006
Location: Somewhere, between the sacred silence and sleep
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I don't agree that Korean food taste better, but it certainly have stronger taste.
Which appeals to the american tongue more than the subtle tasting Japanese food. The best dish to come out of Korea, IMO, is yakiniku BBQ with kimuchi. Not healthy, but certainly very tasty. Hmm.... yakiniku sounds really good right about now....
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2007-12-13, 13:01 | Link #76 | |
Obey the Darkly Cute ...
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Join Date: Dec 2005
Location: On the whole, I'd rather be in Kyoto ...
Age: 66
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There's no genetic predisposition to preparing food, so your statement about "hispanic chefs cooking all the foods bad" *sounds* racist, BUT I will say though that I've found through personal experience that people (especially 1st or 2nd gen immigrants) cooking their own ethnic food seem to *care* more about the quality. There's a sushi conveyor belt shop near me run by some very nice Koreans who hire mostly a variety of Hispanic staff. The sushi results are *very* unpredictable and as I watch them prepare it - I can tell the workers really just don't care. When it gets bad enough, there's a sudden turn over in staff. As a result, even though I prepare japanese, indian, and mexican dishes quite aptly as a white guy -- I tend to go out of my way to eat at and support ethnic restaurants run by that ethnic, especially if they're first or second gen immigrants as they just seem to *care* more about the authenticity. Now *chinese* eatery is tough because even first gen restaurant owners seem quite willing to "americanize" their dishes (which annoys the hell out of me)... but like I said, watch where the first gen people go to eat and follow them. I guess the moral of the story is that if you're eating at Taco Bell or Panda Express -- you're not eating "mexican" or "chinese", you're eating corporate food.
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2007-12-13, 13:04 | Link #77 |
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Join Date: Jul 2006
Location: Somewhere, between the sacred silence and sleep
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Well, 1st gen chinese restaurants that serve both Americans and Chinese usually have a "separate" chinese menu.
They have standard "americanized" menu posted behind and above the counter, but they also have a paper form old-school menu all written in Chinese, and have traditional chinese dish on them. So unless you know Chinese, you can't even order them. BTW, I've seen 1st gen Chinese restaurants with Mexican cooks. It was a very popular store among the 1st gen Chinese customers. Heck I've even seen Japanese restaurants with Udon-serving mexican cook, and it tasted just fine. I've had better Japanese food cooked by hispanic cooks than Korean or Chinese run stores.
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2007-12-13, 13:24 | Link #78 | ||||
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Join Date: Dec 2006
Location: Tesla Leicht Institute
Age: 34
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Last edited by Terrestrial Dream; 2007-12-13 at 13:48. |
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2007-12-13, 13:48 | Link #79 |
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Looking back over this thread, I realize that it's lacking links for deprived folks to order Japanese food items from.
For those of you lacking a local Asian grocery (or, like me, have Asian groceries with everything BUT Japanese items), there are options for ordering online. By far, the easiest ordering experience is from Asian Food Grocer: http://www.asianfoodgrocer.com/ If you need something more specialized, Maruwa might have it. http://www.maruwa.com/index_e.html Beyond those, there's also Katagiri, koaMart, and Amazon.com Well, I was being a bit silly and don't really think Korean food is better, just that it tends to have stronger, more flavorful tastes (as you said). That has ups and downs, though: Korean food, like Chinese food, tends to venture into the realm of "frightening" more often than modern Japanese food.
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2007-12-13, 15:31 | Link #80 | ||||
Obey the Darkly Cute ...
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Join Date: Dec 2005
Location: On the whole, I'd rather be in Kyoto ...
Age: 66
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Sometimes my wife and I will watch America's Test Kitchen which is usually pretty good for recipes and kitchen equipment testing. However, they steer into the pasture often with asian dishes. You know you're in trouble when the first thing they do is change all the ingredients because, for example, you might have to work a bit to find shitake or the right kind of vegetable.
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