2007-06-30, 11:49 | Link #25 |
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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Meh, never mind.. thread moving too fast.
Sounds like a lot of people have very little experience with japanese food though.... kind of sad. (or any other kind of asian food ...korean, vietnamese, and indian foods --- all yummy).
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2007-06-30, 13:37 | Link #26 |
Evil Little Pixie
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This calls for a get-together so I can teach people to make rolls (commonly called "sushi rolls", but they're not sushi). Wrapped in seaweed, there's rice inside, and I like putting in strips of hot dog, pickled daikon, avacado, leafy greens, crab meat, etc.... XD
I have a (humorous) clip teaching people how to eat at a sushi bar. ("Humorous", I said -- don't take everything so seriously.) http://www.youtube.com/watch?v=qCpbBVthD7o |
2007-06-30, 14:06 | Link #27 | ||
~ You're dead ^__^* ~
Graphic Designer
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2007-06-30, 14:07 | Link #28 | |
9wiki
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http://www.youtube.com/watch?v=f50LchOltoI |
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2007-12-07, 19:54 | Link #33 |
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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Well... eventually *everything is probably "chinese" or at least west asian
Pasta is a chinese import to Italy after all.... at some point you just have to say its been integrated into the culture. After all, "american food" is really Anglo-Franco-Germ-Ital-Japa-Chino-Morocc-....... well, you get the idea. Its kind of like I prefer pronouncing placenames the way the locals do if I can .... if someone claims a food as their own (especially if its a variant version) its close enough for me.
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2007-12-08, 08:49 | Link #35 | ||
Toyosaki Aki
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Join Date: Nov 2007
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That isn't to say native Japanese cuisine isn't interesting. Personally, I've always wanted to try Nattou, but I'm not even sure I'll be able to stomach that.
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2007-12-09, 00:45 | Link #36 | |
( ಠ_ಠ)
Join Date: Jul 2006
Location: Somewhere, between the sacred silence and sleep
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Curry is, and has always been, Indian origin. However, the type of "gravy" like curry sauce that Japanese eat came to Japan from England, which adopted the curry powder from India while its occupation, and modified it to thick soup like sauce. You can't just straight out say "curry is british origin" or you'll have angry offended Indian and Pakistani on your ass.
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2007-12-09, 06:43 | Link #39 | |
神聖カルル帝国の 皇帝
Join Date: Jul 2007
Location: Korea
Age: 37
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Fortuantely, my Indian friends agree with me. |
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2007-12-09, 10:22 | Link #40 |
Senior Member
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Join Date: Jun 2004
Location: Albuquerque
Age: 58
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The way I got started with cooking my own Japanese food was with teriyaki. I quickly found out that NO bottled teriyaki sauce can measure up to making your own -- which is incredibly easy.
You need: Mirin (sweet cooking sake) Sake (cheap stuff for cooking is ok) Shoyu (soy sauce) just mix them in equal portions. This makes a great marinade, but be careful of marinading pork -- it takes the flavour too well and will taste strong. You'll find that it's not thick at all, and if you want to thicken it like the syrupy bottled stuff, then you'll add sugar and cook it on the stove until it boils down. You can also add sugar if you're going to broil your meat (like a nice piece of salmon) and use the sauce for basting with a brush. What I typically do is take a boneless chicken breast, cube it and put into the sauce to marinade. Then I chop up green onions and snow peas and put them in too. They can sit overnight. I soak some rice and cook it. Then I heat up some peanut oil or butter in a pan, crush some garlic, sprinkle some ginger and when it's hot, throw in the chicken and a few of the onions to brown. As soon as they're browned, I toss in the rest of the veggies and basically stir-fry until the snow peas are still crisp, but cooked. I drain off the cooked sauce and serve the chix and veggies on top of a large bowl with a cup of rice on the bottom. Mm! |
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