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I haven't heard of that, but there is a Korean pine-flavored soda that is highly reminiscent of floor cleaner. Maybe it could give you some clues in your research?
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Sep 16, 2017 04:51
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Fleta Mcgurn posted:I haven't heard of that, but there is a Korean pine-flavored soda that is highly reminiscent of floor cleaner. Maybe it could give you some clues in your research? Mmm, gimme some of that Pine-Sol! If I don't die of pine-related poisoning, I will report back with the results.
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Sep 16, 2017 04:57
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POOL IS CLOSED posted:Mmm, gimme some of that Pine-Sol! If I don't die of pine-related poisoning, I will report back with the results.  It's 6:30 AM and I'm too tired to figure out what the second letter is supposed to be, or even if that is the second letter, but I'm going to guess that it's called "Soluinun"? It was pretty common in Korean stores, but I never saw anyone drinking it. It's not horrible, but it's not my favorite beverage.
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Sep 16, 2017 05:37
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Fleta Mcgurn posted:
Huh! I wonder if I can find a place to order that online. For science.
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Sep 16, 2017 05:43
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POOL IS CLOSED posted:Huh! I wonder if I can find a place to order that online. For science. I haven't seen it at either of the Asian grocery stores I frequent, but I'm in Europe, so YMMV. I just checked Amazon and didn't see it. If you're near an H-Mart or another larger Asian grocery, they might have some. I don't see it on Koreadepart, either. Probably a Koreagoon could send you some, though!
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Sep 16, 2017 06:53
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If you want to drink a pine tree drink gin, what's this nonalcoholic pine tree poo poo
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Sep 16, 2017 07:11
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That's juniper 
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Sep 16, 2017 07:30
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Fleta Mcgurn posted:
The feeling that clears inside of your head. Pine's eye. It isn't too bad tasting. But then again I am a Korean, and finished a plate of fermented skate salad with 2 bottles of unfiltered makkoli, and a giant green onion pancake. I also love the 3% alcoholic drink called 이슬톡톡( Dew Burst), but my father isn't a huge fan of it. My mom and I love it though.
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Sep 16, 2017 09:42
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Gilgamesh_Novem posted:But then again I am a Korean, and finished a plate of fermented skate salad with 2 bottles of unfiltered makkoli, and a giant green onion pancake. I'll eat all the things you've mentioned except for the hongeo (sp?). I looove makgeolli; need to start brewing my own. I am disappointed in the pine soda; I like chewing pine needles and was hoping it would taste fresher. Pine has that sort of tangy flavour. The soda was far too sweet and there wasn't enough tang, so it just tasted like cleaning liquid to me.
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Sep 16, 2017 12:08
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Fleta Mcgurn posted:I'll eat all the things you've mentioned except for the hongeo (sp?). I looove makgeolli; need to start brewing my own. The worse drink is the new experimental drink being sold at CU. Makggolichino. It is a mix of makkoli and coffee.... I rather drink 솔의눈 우웩
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Sep 16, 2017 22:19
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Aw, I want tangy pine-sol, not syrupy.Gilgamesh_Novem posted:The worse drink is the new experimental drink being sold at CU. That sounds awful. The makggolichino thing, that is. Grand Fromage posted:If you want to drink a pine tree drink gin, what's this nonalcoholic pine tree poo poo There's always room for more evergreen in my life. I'm brewing some juniper drank that should be done later this coming week. It's just kind of fun to mess around with unfamiliar drinks.
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Sep 16, 2017 22:32
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Thanks for the Udon and Tofu tips. Scallions and ginger are totally my poo poo, I have to try that out.
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Sep 21, 2017 19:29
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 I recently went to Osaka and took a cooking class through Airbnb and it was awesome. I learned to make oshitaki, dashimaki, miso soup, and nikujaga. Everything was easy and delicious and I want to recreate this meal forever and ever. Are there any other stupid simple meals along these lines that anyone would like to recommend? Especially side dishes bc the oshitaki was fantastic
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Sep 28, 2017 08:39
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Honestly most home cooking Japanese food is pretty simple. I always think of it in the same vein as Italian in that you get the best ingredients you can find and don't gently caress with them too much. Browse around justonecookbook.com until you find something that looks good.
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Sep 28, 2017 11:39
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district 12 posted:
The easiest Japanese (mostly side) dishes off the top of my head: Chirashizushi Avocado salad (This is not a pan-Japanese thing, but my favorite izakaya used to sell out of this every night: avocado with a dressing of soy, wasabi, and mayonnaise. Absolutely incredible side dish.) Ochazuke (ume ochazuke is my favorite, but not everyone likes umeboshi sooooo...) mame gohan (rice and soybeans) agedashi tofu Yaki onigiri horenso goma-ae Quick pickles nasu dengaku Roasted sweet potatoes Onsen tamago hambaagu (especially good if you have a nice sauce) Spaghetti tossed with butter, garlic, salt, and slivered nori (trust me) Lazy loco moco with Bulldog sauce instead of the gravy Don't forget how great a nabe party can be, too, even if it's a one-person nabe party. Also, basically anything can turn into a donburi. e: That meal looks gorgeous, by the way.
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Sep 28, 2017 12:13
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Grand Fromage posted:Honestly most home cooking Japanese food is pretty simple. I always think of it in the same vein as Italian in that you get the best ingredients you can find and don't gently caress with them too much. Browse around justonecookbook.com until you find something that looks good. That's right. To that end it's sanma season~~~~~~~
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Sep 28, 2017 13:34
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Fleta Mcgurn posted:e: That meal looks gorgeous, by the way. Wow thank you so much! Both for the list and the compliment  I love umeboshi for reals and I incorporate it into my rice as much as possible so that's a good idea. I'll look into making these things. Grand Fromage, I love that site but there is so much information on there it gets difficult to sort through if I'm not planning way in advance. Now that I'm settled in my new place that seems more feasible though!
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Sep 29, 2017 13:23
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Does anyone have a primer on sake? I usually use Gekkeikan for my cooking and one of their gussied up labels for drinking. I considered sake as a decent replacement for session beer when I wanted to talk with friends into the night without getting super drunk or bloated, but as pretty lackluster in the flavor department. That is until I recently had a really expensive bottle with an omakase sushi course and loved it. Can someone recommend a happy medium for sake? I live in LA so I think I should have access to a wide selection, but stuff that's easier to find would probably be better.
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Sep 30, 2017 08:37
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There are so many sake makers I don't know which you'd have available, but what you should really be looking at is the style if you're going to really get into it. Most sake is futsu-shu, which means it's partly made from rice and partly from added ethanol. It's the generic stuff that doesn't have a ton of flavor and variety. There are a number of types of higher quality stuff. You should start with junmai-shu (純米酒), which is made just from rice and usually in smaller batches. There's a lot of variety within that. You can go up fancier to ginjo-shu (吟醸酒) or junmai ginjo-shu or the top quality is called junmai daiginjo-shu. I wouldn't bother with those just yet. When you look at the label you'll also find a number that's either positive or negative. A higher positive number is drier, and a lower number/negative number is sweeter. I don't know what the full range is but it's like -20 to +20. There's also going to be a percentage number on the label, which is the rice polishing ratio. The lower that is, the more non-rice flavors you end up with. That's largely what the category names mean but it doesn't map precisely. I would find a liquor store that has a wide selection of the small 300 ml bottles and get several with different types and ranging among sweet and dry to see what you like. Fukumitsuya is a sake brewery in Kanazawa that makes only the higher quality types from pure rice and I like everything I tasted there. They were also nice and taught me about sake and gave me lots of free alcohol so you should support them. This is my favorite if you can find it. It's the highest grade so not cheap, but super worth it. You can see the numbers I'm talking about on the back label here.  
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Sep 30, 2017 10:06
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K&L is probably going to be a decent bet: http://www.klwines.com/Products/r?r=0+4294964547&d=1&t=&o=8&z=False
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Sep 30, 2017 11:21
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Aaag I wanted to visit Fukumitsuya this spring but there wasn't enough time. I'm really envious. Kanazawa is so nice. Try out some nigori sakes if you get the chance, GhostofJohnMuir. They're the unfiltered sakes.
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Sep 30, 2017 14:53
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POOL IS CLOSED posted:Aaag I wanted to visit Fukumitsuya this spring but there wasn't enough time. I'm really envious. Kanazawa is so nice. Ohmigod, Kanazawa is SO NICE. I was only there once for a few days, but my friend and I drove around for a few days just taking in the scenery and it was amazing.
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Sep 30, 2017 15:42
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district 12 posted:
Oh holy gently caress, taking a cooking class in Japan would be incredibly baller. I totally need to make these dishes now.
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Sep 30, 2017 19:52
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Grand Fromage posted:There are so many sake makers I don't know which you'd have available, but what you should really be looking at is the style if you're going to really get into it. Most sake is futsu-shu, which means it's partly made from rice and partly from added ethanol. It's the generic stuff that doesn't have a ton of flavor and variety. There are a number of types of higher quality stuff. You should start with junmai-shu (純米酒), which is made just from rice and usually in smaller batches. There's a lot of variety within that. You can go up fancier to ginjo-shu (吟醸酒) or junmai ginjo-shu or the top quality is called junmai daiginjo-shu. I wouldn't bother with those just yet. What's the name of this sake? Also which numbers indicates the brix level on the back?
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Sep 30, 2017 23:21
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I find sake pretty difficult to figure out. Even more so than wine. The wikipedia article is pretty good: https://en.wikipedia.org/wiki/Sake So, the sugar value is 日本酒度 (nihonshu-do), additionally there's 酸度 (san-do) which is acidity and アミノ酸度 (aminosan-do) which is the amount of amino acids which add umami. Nihonshu-do is the most likely one of these to be on the label. Aminosan-do shows up periodically, but I don't recall ever seeing san-do on a label. A lot of labels don't have any of the three. Like the labels Grand Fromage posted don't have any of them. So, without those on the label you're left with the grade, that one there is 純米大吟醸 (junmai daiginjo). So what that means is, 純米 (junmai) literally means pure rice which means no brewer's alcohol has been added to supplement the alcohol level from fermentation. The second bit, 大吟醸 (daiginjo) refers to the how polished the rice they used is. The wikipedia page has a good chart for it if you're interested, but I don't find the polishing ratio very useful for picking sake. As an experiment one night I bought three bottles of 八海山 (one of the most commonly available brands of sake) the 純米酒, 吟醸酒, and 大吟醸酒 and compared them all side by side. All three tasted like 八海山, and the differences between polishing grades were much, much more subtle. After half an hour or so I could pick between the three blindfolded, but I definitely couldn't now trying them cold. So anyhow, the way I pick now is reading the blurbs the stores post and hoping. Probably the first and biggest thing you want to figure out is the differences between 甘口 (amakuchi - sweet), 旨口 (umakuchi - savory), 辛口 (karakuchi - spicy). Next when I know which of these I'm looking for I'll read the blurb and see what hints it gives me with regard to コク (koku) and キレイ (kirei). These two are a lot more abstract and I've only read about them in Japanese and I don't fully get either, but koku is essentially how dense or thick the flavor profile is. Kirei, as best I understand it, is how "refined" the flavor is, or maybe better to say an absence of any distinctive or unusual characteristics. Lack of hard edges maybe. Well anyhow, this is kind of rambling and disorganized, which is to say it's a pretty accurate representation of my understanding of sake. And it's not even touching on all the specialized varieties, genshu (undiluted), nigori (unfiltered), usu-nigori (lightly filtered), sparkling, I mean there's a zillion of them. I'll try to remember to come back and post some examples and translations of what I mean from stuff I've drunk and did or didn't like.
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Oct 1, 2017 01:39
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Thanks for the info everyone. I guess this is going to take some time and effort to really learn.
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Oct 1, 2017 04:12
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Furious Lobster posted:What's the name of this sake? Also which numbers indicates the brix level on the back? I don't know the name, I can't read much Japanese.  I thought the 16 was the sweet/dry but I am wrong, this label doesn't have it.This is the other side of the front label. I'm pretty sure the bottom left is Fukumitsuya brewery, the bottom right says Kanazawa junmai. The red might be the name but the only character there I know is yuan and I don't know what the Japanese reading of that is. 
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Oct 1, 2017 05:04
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Yeah 16 is the alcohol %.
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Oct 1, 2017 08:24
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Also 16 would be like super dry. Most karakuchi are around 9-10, with umaguchi around 3 and amakuchi negative.
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Oct 1, 2017 08:25
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I found a couple example labels.  That's what you're looking for.
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Oct 1, 2017 08:34
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Grand Fromage posted:I don't know the name, I can't read much Japanese. The red is "kuramoto gentei", which is just brewery limited edition or some such The name is probably 金澤, which is Kanazawa but in old fashioned characters
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Oct 1, 2017 10:09
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 update on my home cooking desires: some kind of mustard greens side i bought at the grocery store was the perfect crisp bitterness to accompany baked miso salmon. i let the salmon sit in the marinade for a few hours and it seemed to have absorbed 90% of it, i didn't know salmon did that. but luckily it didn't turn out overly salty or anything. i roughly followed the miso salmon recipe on justonecookbook: https://www.justonecookbook.com/miso-salmon/ i'm so glad to be cooking again!  it's a holiday week in korea so i plan on making nikujaga at some point too since i have loads of free time. maybe tomorrow.
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Oct 3, 2017 01:58
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If you can get pork belly and daikon, pork kakuni is probably my favorite easy homecooked meal.
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Oct 3, 2017 02:05
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district 12 posted:
You mentioned going to a cooking class through Airbnb - how did you find this? My family might be doing a trip to Japan sometime next year, and I'd love to take a class like this. Do I need to be conversational in Japanese to attend? Stringent posted:If you can get pork belly and daikon, pork kakuni is probably my favorite easy homecooked meal. Does that work with sliced pork belly, or does it need to be whole?
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Oct 12, 2017 03:11
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Should end up looking like this: I'm kind of partial to sliced belly for shogayaki though, if that's all you can get.
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Oct 12, 2017 03:24
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twoday posted:So a while ago I bought "Japanese Cooking: A Simple Art" and over the past year or two I have been slowly absorbing its wisdom. This was probably the best Japanese meal I ever made (which I finished 20 minutes ago): Where can I buy those bowls?
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Oct 12, 2017 11:00
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Pollyanna posted:You mentioned going to a cooking class through Airbnb - how did you find this? My family might be doing a trip to Japan sometime next year, and I'd love to take a class like this. Do I need to be conversational in Japanese to attend? they have an experiences section on airbnb now and you can filter down by like food or cooking or something like that, there are actually a significant amount of cooking classes to be found in various cities. my class was entirely in english!
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Oct 15, 2017 20:55
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Kyoto Women's Association also does in home cooking demos. It's fun!
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Oct 15, 2017 21:02
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hakimashou posted:Where can I buy those bowls? Not sure, I bought them at a temporary exhibition. They come from the Belitung shipwreck (great name that makes me think of food).
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Oct 17, 2017 21:17
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So exactly how thin is Japanese curry supposed to be? I made some for dinner and uh, I think it's not quite right: I'm reducing the unused portion right now and it's closer to the consistency I like, but I just wanted to make sure I wasn't missing the point. It's S&B Golden Curry, if that helps.
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Nov 13, 2017 00:01
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