|
Sashimi/sushi grade on US labeling means nothing at all.
|
#
?
May 3, 2017 02:04
|
|
|
|
| # ? May 11, 2024 06:49 |
|
|
al-azad posted:Is there a traditionally spicy dish in Japan (besides curry)? I know Japanese food isn't known for its heat but I figure they must've picked up something from China or Korea over the centuries. There really isn't honestly. There is the aforementioned momiji oroshi, and some imported dishes, but even those are barely spicy.
|
|
#
?
May 3, 2017 02:14
|
|
|
Suspect Bucket posted:Is the clay... supposed to look like the poo poo you take after a food truck festival? Your bowl looks like someone enjoyed a lot of meat on a stick and mexicorn. Texture on the bowl is actually kind of a good thing. It makes it easier to get good foam when making thin tea.
|
|
#
?
May 3, 2017 02:16
|
|
|
Suspect Bucket posted:Is the clay... supposed to look like the poo poo you take after a food truck festival? Your bowl looks like someone enjoyed a lot of meat on a stick and mexicorn. Yeah it's legit supposed to look like that. If you drop it and break it by accident and glue it back together its another plus.
|
|
#
?
May 3, 2017 02:17
|
|
|
I've also been racking my brain for a traditional spicy Japanese food and can't come up with anything. They expelled the Portuguese and only allowed in Dutch traders and the Portuguese were the ones who spread peppers all over Asia. That's my wild hypothesis for why.
|
|
#
?
May 3, 2017 02:29
|
|
|
Suspect Bucket posted:Is the clay... supposed to look like the poo poo you take after a food truck festival? Your bowl looks like someone enjoyed a lot of meat on a stick and mexicorn. Yup, it's supposed to be like that! That well beyond rustic look is pretty prized. The Mori family is one of six pottery families given Hideyoshi's personal protection, and one of the three that remain active in the pottery scene. Bizen pottery is actually unglazed. The red color is a characteristic of Imbe clay and is obtained by oxidation during firing. Some ash has also flecked into the bowl during firing, which contributes to some pale spots called goma, or sesame seeds. The darkened area is from charcoal added to the tunnel kiln near the end of the firing process. The piece doesn't feel nearly as rough as it looks and is really pleasant to handle.
|
|
#
?
May 3, 2017 02:33
|
|
|
Double posting but Tokyo Banana is weirdly good and I totally didn't expect that. Does anyone have a recipe for the sweetened chestnuts wrapped in mochi? I've not really candied much before.
|
|
#
?
May 3, 2017 03:25
|
|
|
Is tako wasabi considered spicy?
|
|
#
?
May 3, 2017 08:43
|
|
|
POOL IS CLOSED posted:Momiji oroshi iirc. The name refers to red maple leaves. I've mainly had it in ponzu sauce with sashimi. You pierce a daikon and insert rehydrated chili peppers (poke em in with a chopstick). Then grate and drain before serving. This was a cool post. al-azad posted:I need to know of this condiment and "hot daikon" isn't doing much. I think they mean karashi. I love karashi renkon (karashi stuffed in lotus root).
|
|
#
?
May 3, 2017 13:44
|
|
|
POOL IS CLOSED posted:Yup, it's supposed to be like that! That well beyond rustic look is pretty prized. How much does something like that cost? Suspect Bucket posted:Is the clay... supposed to look like the poo poo you take after a food truck festival? Your bowl looks like someone enjoyed a lot of meat on a stick and mexicorn. Are you familiar with https://en.wikipedia.org/wiki/Wabi-sabi ?
|
|
#
?
May 3, 2017 14:26
|
|
|
totalnewbie posted:How much does something like that cost? Bizen ware can kinda run the gamut of prices, and work from well known studios and names costs more. (Prices in Bizen the town are apparently higher on average than they are elsewhere, too.) It's not cheap. You can easily drop hundreds of USD on this kind of tea ware and that's not even approaching like collecting Yi dynasty ceramics imported from Korea or all the insanely valuable antique celadon and Ming pieces. That's not to say that someone interested in tea ware has to be rich or an art thief. You can get beautiful work for less. Heck, there are some cute starter sets on Amazon for like $30. That's how I started after studying a little urasenke in college. The bowls aren't named but who cares?
|
|
#
?
May 3, 2017 14:42
|
|
|
I was wondering specifically about the price of something that's specifically named like what you have. I know someone that is a ceramic artist and she had expressed an interest in getting something like that from Japan. But if it's hundreds then I doubt that's something I can pick up for her. Thanks!
|
|
#
?
May 3, 2017 14:47
|
|
|
totalnewbie posted:I was wondering specifically about the price of something that's specifically named like what you have. I know someone that is a ceramic artist and she had expressed an interest in getting something like that from Japan. But if it's hundreds then I doubt that's something I can pick up for her. Thanks! Definitely look online. There's stuff up at auction for less. It's almost all unnamed, but still. (You can always name it yourself. That's legit.) You have to be cautious, though, since many postings are either inaccurately labeled or outright deceptive.
|
|
#
?
May 3, 2017 14:56
|
|
|
I brought a bunch of fancy misos back from Japan and don't want to waste them. My impression is miso lasts basically forever if it's not opened and similarly forever if it's open but in the fridge, as long as it's not moldy it's fine. Am I correct in this?
|
|
#
?
May 6, 2017 07:39
|
|
|
Grand Fromage posted:I brought a bunch of fancy misos back from Japan and don't want to waste them. My impression is miso lasts basically forever if it's not opened and similarly forever if it's open but in the fridge, as long as it's not moldy it's fine. Am I correct in this? yeah, put them in the fridge and you're fine. I have miso in my fridge that is 2 years old. you'll know when it's bad, it just gets dried out, turns darker, and is pretty clearly oxidized. discard the top layer and you're fine.
|
|
#
?
May 6, 2017 08:32
|
|
|
Grand Fromage posted:I brought a bunch of fancy misos back from Japan and don't want to waste them. My impression is miso lasts basically forever if it's not opened and similarly forever if it's open but in the fridge, as long as it's not moldy it's fine. Am I correct in this? Miso-butter brussels sprouts biiiiiiiiiiiiiitch
|
|
#
?
May 7, 2017 04:28
|
|
|
I'm giving up on ever getting a clear soup. Made a stock for shoyu base, chicken carcass + feet. Kept it at 180 covered just fine for several hours and it was clear and fragrant. Went to sleep and woke up a few hours later to find it at a rapid boil and brown as dirt! It's the best tasting stock I've ever made, and it's pointless whining when I'll be using a dark-as-midnight tare, but I've accepted my recipes will always be visually unappealing.
|
|
#
?
May 7, 2017 23:55
|
|
|
Closest thing I can think of for Japanese spicy food is actually Chinese-based: Mapo Dofu
|
|
#
?
May 8, 2017 00:23
|
|
|
al-azad posted:I'm giving up on ever getting a clear soup. Made a stock for shoyu base, chicken carcass + feet. Kept it at 180 covered just fine for several hours and it was clear and fragrant. Went to sleep and woke up a few hours later to find it at a rapid boil and brown as dirt! Wow, you got all that out of one carcass and some feet?
|
|
#
?
May 8, 2017 04:24
|
|
|
It's not really a dish, but there are some (delicious) spicy condiments like yuzukosho, kanzuri and miso-pepper mixes like kagura namban miso. I just got the book Zen Vegetarian Cooking. 35 years late to the party, but it has some incredible simple and elegant recipes and info. The recipes and suggestions are all month / season based. Edit: like this seasonal green pea rice for May -- 1. Dissolve 1tsp salt in 3/4 cup boiling water, simmer green peas over medium heat then remove. 2. Bring pot liquor up to 1 and 2/3cups + 3tbsps (440ml), add 1/2tsp salt and use the liquid to cook 1 2/3 cups rice. 3. Toss finished rice with green peas and eat hot, or eat as warm rice balls Mongoose fucked around with this message at 05:48 on May 8, 2017 |
|
#
?
May 8, 2017 05:32
|
|
|
always be closing posted:Wow, you got all that out of one carcass and some feet? Well, two-ish pounds of feet which is a lot of footless chickens.
|
|
#
?
May 8, 2017 06:12
|
|
|
Would anyone advise the purchase of a yakiami, or would I be fine just using a grill pan?
|
|
#
?
May 9, 2017 00:22
|
|
|
How expensive could one of those be? I'd just buy one and use it whenever. Doesn't seem like a big loss if you only use it a few times, even.
|
|
#
?
May 9, 2017 01:10
|
|
|
About a year and a half ago ago, I posted ITT that I was moving to the Bay Area where I would be closer to Asian/Japanese stores compared to where I used to live. I never did much in terms of cooking/eating Japanese food outside of snack stuff that I can eat out of the bag and/or stuff cooked in restaurants, but the other day I got inspired when (for whatever reason) I started watching/rewatching Japanese food tutorials/recipes on YouTube and felt like making okonomiyaki, which I've never had before and was suggested by another goon way back then who said it's one of the fastest/easiest things to make. Today, I went by this really good Japanese store that I live near and found (I'm waiting to get my next paycheck in a couple days before buying since I'm pretty low on funds right now  ) that they had everything to make it (including the flour for okonomiyaki, which I assumed would be hard to find) that I can't find at regular grocery stores.With this knowledge, I'm wondering if I can make a really basic okonomiyaki with the batter, cabbage mixed in, the sauce, and Japanese mayo to top it? A lot of the recipes I see call for stuff like pork belly/bacon and benito flakes (some people say one or both of these are required, while others make me think they're optional), but I'd like to try to keep it as simple as possible for my first okonomiyaki to see if I like it and go from there.
|
|
#
?
May 10, 2017 06:19
|
|
|
Obeast posted:About a year and a half ago ago, I posted ITT that I was moving to the Bay Area where I would be closer to Asian/Japanese stores compared to where I used to live. I never did much in terms of cooking/eating Japanese food outside of snack stuff that I can eat out of the bag and/or stuff cooked in restaurants, but the other day I got inspired when (for whatever reason) I started watching/rewatching Japanese food tutorials/recipes on YouTube and felt like making okonomiyaki, which I've never had before and was suggested by another goon way back then who said it's one of the fastest/easiest things to make. Today, I went by this really good Japanese store that I live near and found (I'm waiting to get my next paycheck in a couple days before buying since I'm pretty low on funds right now They're optional, but once you make a good okonomiyaki with bacon and bonito flakes, you will realize that they are, indeed, required
|
|
#
?
May 10, 2017 16:20
|
|
|
Great thing about okonomiyaki is that it's whatever you want it to be. The name roughly means "cooked the way you like" and all the different varieties go nuts. Hiroshima style particularly doesn't mix the ingredients into the batter and is instead like a layered open face sandwich with a crepe on the bottom. The batter is the requirement, that's what separates it from simple stir fry. You want something salty and something savory but everything else is icing. I'm kind of surprised it's not more popular in the States. "Hibachi grill" restaurants are popular nearly everywhere but I can't recall seeing okonomiyaki on any menu despite these places having the perfect setup.
|
|
#
?
May 10, 2017 17:09
|
|
|
ALFbrot posted:They're optional, but once you make a good okonomiyaki with bacon and bonito flakes, you will realize that they are, indeed, required al-azad posted:Great thing about okonomiyaki is that it's whatever you want it to be. The name roughly means "cooked the way you like" and all the different varieties go nuts. Hiroshima style particularly doesn't mix the ingredients into the batter and is instead like a layered open face sandwich with a crepe on the bottom.
|
|
#
?
May 10, 2017 17:50
|
|
|
well, you probably want your batter to be made with dashi, so the bontio flakes kinda aren't optional. also you need to add them afterwards, along with the mayo and okonomiyaki sauce. aside from that, I think anything you griddled on a flat top that involved cabbage, squid shrimp or some sort of shellfish, batter made from dashi and probably egg, and some toppings would qualify as true okonomiyaki. I'd argue bontio, chives/green onion, mayo, and brown sauce has to be on top, but you could fight me on that I guess. bacon sounds like a wonderful plus, and go hogwild after that.
|
|
#
?
May 11, 2017 08:02
|
|
|
Counterpoint: bonito flakes are loving disgusting and make me want to die. I know everyone will want to fight me on this, and I accept that I an inherently broken and wrong and also a hypocrite because I am not grossed out by fish-based dashi. You can put whatever you want in okinomiyaki. Cabbage, batter, mayonnaise, bulldog sauce- except for the katsuobushi, everything else is more or less optional
|
|
#
?
May 11, 2017 08:38
|
|
|
The batter mix usually already has dashi and nagaimo in it, so you only need katsuo bushi if you are going to sprinkle it on top. I hate mayo and katsuobushi so I usually just use sauce and any tenkasu I have left.
|
|
#
?
May 11, 2017 11:30
|
|
|
Since okonomiyaki is very much about how you like it, there's no requirement to put anything you're not into in or on it. I would argue that the "simple default" I am used to has batter, cabbage, pork belly slices on top, then sauce, mayo, bonito flakes and aonori (finely ground green seaweed) as the default but once again this is gonna vary based on where you're used to eating it, etc. People put everything from cheese to mochi, beef tendon, oyster, shrimp, squid, octopus, kimchi, udon, Chinese noodles, egg, among other things in or on their okonomiyaki, so there's no real right or wrong there. I will say that personally I think bacon is gross on okonomiyaki because the smoky, cured flavor is over powering, but to each their own.
|
|
#
?
May 11, 2017 13:12
|
|
|
thick cut pancetta is a decent alternative if sliced pork belly is hard to come by. Bacon just isn't always an appropriate alternative to pork belly. But I also don't really like bacon being shoved into every single food for the same reason.
|
|
#
?
May 11, 2017 14:48
|
|
|
Rice is cheap and I have wierd dietary restrictions, so I'm planning on making really simple rice dishes with the few things I can eat. However, I'm curious about how to safely prepare it and keep it and whatnot. I know that letting rice cool to room temperature can be bad (fried rice syndrome,) but also japanese bentos seem to be nothing but room temperature rices? Is this something I should wake up early to make every morning for breakfast and lunch, or can I do it the night before? Should I make it and let it cool, keep it on warm, refrigerate it? I imagine that, given the popularity of bentos, there's a good safe way to do all this. everythingWasBees fucked around with this message at 07:22 on May 30, 2017 |
|
#
?
May 30, 2017 07:02
|
|
|
I forgot about recently having posted in this thread, but in the meantime made some okonomiyaki. it was delicious thin sliced a very small head of cabbage, some vidalia onions. cut in half 3 slices of benton's bacon, prepped kewpie-ish mayo, and okonomiyaki sauce. anori, green onions, and bontio flakes on hand. made a batter (about 2cups total) of 50% flour, 25% dashi, 25% lager, 2 eggs, a few dashes of baking powder, good amount of salt and sugar. msg of course. tossed the cabbage and onions in the batter heated my flattop griddle pan for about 10 minutes, then doused with oil, and a splash of sesame oil. doled out my okonomiyaki into two portions, then laid bacon on top of one. griddled for 3 minutes, then flipped and let cook 5 minutes. flip, 5 minutes, then back for 3 minutes. bacon perfectly cooked, fluffy batter, topped with the mayo, okonomiyaki, anori, green onions, and bonito mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm make this poo poo. mindphlux fucked around with this message at 07:53 on May 30, 2017 |
|
#
?
May 30, 2017 07:50
|
|
|
everythingWasBees posted:Rice is cheap and I have wierd dietary restrictions, so I'm planning on making really simple rice dishes with the few things I can eat. However, I'm curious about how to safely prepare it and keep it and whatnot. I know that letting rice cool to room temperature can be bad (fried rice syndrome,) but also japanese bentos seem to be nothing but room temperature rices? I'm sure there's also a specific entry for rice, but this JustBento article has a lot of info on food safety in bento.
|
|
#
?
May 30, 2017 12:39
|
|
|
Fleta Mcgurn posted:I'm sure there's also a specific entry for rice, but this JustBento article has a lot of info on food safety in bento. That link seems rather aggressive about food safety, unless youre living in a squat or have no prior history of using and eating foodstuff.
|
|
#
?
May 31, 2017 16:28
|
|
|
That Old Ganon posted:Would anyone advise the purchase of a yakiami, or would I be fine just using a grill pan? totalnewbie posted:How expensive could one of those be? I'd just buy one and use it whenever. Doesn't seem like a big loss if you only use it a few times, even. Its a plain mesh grill basket you can buy at BBQ or camping stores. Otherwise its just a mesh grill sitting on a square cast iron frying pan.
|
|
#
?
May 31, 2017 16:42
|
|
|
Jeffrey Dahmer posted:That link seems rather aggressive about food safety, unless youre living in a squat or have no prior history of using and eating foodstuff. On the one hand I agree, but on the other username/post.
|
|
#
?
May 31, 2017 22:57
|
|
|
How can I reduce the salty flavor of soy sauce? Tonight I made ginger pork chops. I marinated them all day in a mix of soy sauce, mirin, sake, red pepper flakes and grated ginger. Then I fried them up in my cast iron skillet and flash cooked some mushrooms in the juice. It was good, but it was a bit on the salty side. What can I add to the recipe to reduce the saltiness?
|
|
#
?
Jun 9, 2017 03:39
|
|
|
|
| # ? May 11, 2024 06:49 |
|
|
Arrgytehpirate posted:How can I reduce the salty flavor of soy sauce? Tonight I made ginger pork chops. I marinated them all day in a mix of soy sauce, mirin, sake, red pepper flakes and grated ginger. Then I fried them up in my cast iron skillet and flash cooked some mushrooms in the juice. Use less soy sauce. Also, some styles and brands of soy sauce use less salt than others. Low sodium and dark soy sauce may be placed to start. Last, if you're using a real old bottle, it might have experienced some evaporation over time. The seals aren't always very good. That would concentrate the saltiness.
|
|
#
?
Jun 9, 2017 03:44
|
|