2009-06-14, 00:31 | Link #181 |
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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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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2009-06-14, 00:41 | Link #182 | |
Senior Member
Join Date: Oct 2007
Location: Land of the rising sun
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Quote:
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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2009-06-14, 01:13 | Link #183 |
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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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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2009-06-14, 03:21 | Link #184 | |
NYAAAAHAAANNNNN~
Join Date: Nov 2007
Age: 35
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Quote:
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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2009-07-13, 21:37 | Link #193 |
Junior Member
Join Date: Jul 2009
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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 |
2009-07-17, 18:40 | Link #197 |
A Priori Impossibility
Join Date: Mar 2008
Location: California
Age: 33
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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)? |
2009-07-18, 09:08 | Link #199 |
Senior Member
Join Date: Oct 2007
Location: Land of the rising sun
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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. |
2009-07-18, 10:33 | Link #200 | |
Good-Natured Asshole.
Join Date: May 2007
Age: 34
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That, my friend, is a bento, not sushi. Cute, nevertheless.
Quote:
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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