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You might try getting some matcha infused genmaicha if you want a bolder flavor, and brew it for about 90 seconds at 70⁰ C water. It's reasonably priced tea. If you want to go real fancy, get some gyokuro and brew about 120 seconds at 55-60⁰C.
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Aug 22, 2021 08:14
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I always add a little dashi powder to ochazuke, also that is quite a big mound of rice in my book. YMMV
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Aug 23, 2021 00:05
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Yeah, ochazuke is usually a dashi+tea mix. If you want to do just straight tea I'd add some MSG to make up for what you're losing without the dashi.
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Aug 23, 2021 00:30
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Force de Fappe posted:I always add a little dashi powder to ochazuke, also that is quite a big mound of rice in my book. YMMV It was a standard 180ml gou cup.
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Aug 23, 2021 04:44
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I'm watching Samurai Gourmet on Netflix and I just learned about Napolitan... and what did the Italians do to Japan to deserve this?
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Sep 6, 2021 20:47
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In fairness, that's one of the foods that was a post-war thing, when people were dependent on whatever food aid the US could ship across the ocean. Ketchup and hot dogs are what we got, make it work. Same situation that gave rise to other gross stuff like budae jjigae. And it sticks around because of nostalgia.
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Sep 6, 2021 20:57
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Hawaiian spam
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Sep 6, 2021 22:16
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I think we all have things we ate as kids and still enjoy that other people who don't have those memories look askance at. Sometimes it's a regional food, sometimes just something your family did. I don't have any excuses for what East Asia does to pizza though.
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Sep 6, 2021 22:42
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Spam is good fight me
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Sep 6, 2021 22:43
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Fleta Mcgurn posted:Spam is good fight me 
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Sep 6, 2021 23:10
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Grand Fromage posted:In fairness, that's one of the foods that was a post-war thing, when people were dependent on whatever food aid the US could ship across the ocean. Ketchup and hot dogs are what we got, make it work. Same situation that gave rise to other gross stuff like budae jjigae. And it sticks around because of nostalgia. America does a small imperialism and you blame us for this? More seriously, dishes like that are always interesting on a certain level but I have trouble thinking of ketchup as a valid tomato sauce replacement (even though it's just like tomatoes, sugar, some spices, and vinegar).
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Sep 7, 2021 01:03
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captkirk posted:America does a small imperialism and you blame us for this? Imperialism was why Japan didn't have any food in the late 1940s but I think you picked the wrong country there. 
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Sep 7, 2021 01:16
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https://www.youtube.com/watch?v=__soQW1hsWU I tried this recipe out tonight and it was quite good, although I didn't make near enough sauce for the amount of noodles I used Edit: I guess it's based on a Korean dish but should still be of interest to the thread
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Sep 7, 2021 02:53
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captkirk posted:I'm watching Samurai Gourmet on Netflix and I just learned about Napolitan... and what did the Italians do to Japan to deserve this? it took me a while to come around on mentaiko cream spaghetti, but i now have the zealotry of the converted
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Sep 7, 2021 03:20
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I recently bought a nice cedar bento off shokunin.com. I was drunk and thought I would start making bentos for myself so I could get away from the home office during lunch. Instead I now I have a bento I refuse to use because it's nice and I don't want to stain the inside (untreated cedar) with soy sauce/etc. I really just need to nut up and stop being such a goony weeb and use the expensive rear end wooden box I bought for what it was meant to be used for.
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Sep 7, 2021 04:12
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Post some photos
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Sep 7, 2021 04:18
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Use the bento, smash mouth.
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Sep 7, 2021 04:18
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Should have gotten one that was pinku
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Sep 7, 2021 04:24
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fill it with gari overnight and make it pinku
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Sep 7, 2021 04:25
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captkirk posted:Instead I now I have a bento I refuse to use because it's nice and I don't want to stain the inside (untreated cedar) with soy sauce/etc. I really just need to nut up and stop being such a goony weeb and use the expensive rear end wooden box I bought for what it was meant to be used for. If you were less goony and more weeby you would know that the first mark will be a stain, but the thousandth will be wabi-sabi.
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Sep 7, 2021 06:07
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Binging "One week of bento boxes for my husband" videos on youtube again and wishing I had a husbando to make octopus hot dogs for
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Sep 7, 2021 13:25
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Kevin DuBrow posted:Binging "One week of bento boxes for my husband" videos on youtube again and wishing I had a husbando to make octopus hot dogs for
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Sep 7, 2021 15:32
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hallo spacedog posted:Should have gotten one that was pinku My girlfriend got a new lunchbox, and it's a stacked bento box design in pink. So I said "Oh you got a pinku one" and she didn't get it, so then I attempted to explain the bento post and long story short I don't think she loves me anymore.
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Sep 7, 2021 15:49
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Flash Gordon Ramsay posted:My girlfriend got a new lunchbox, and it's a stacked bento box design in pink. So I said "Oh you got a pinku one" and she didn't get it, so then I attempted to explain the bento post and long story short I don't think she loves me anymore. It's because it was made in china or corea (Korea) or whatever.
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Sep 7, 2021 16:09
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I got over keeping the bento pristine and put together an ugly rear end bento this morning using some sautéed green beans, wilted beat greens, and some tuna mayo (well, I used some over cooked hiramasa from a failed first try at using a shichirin). http://imgur.com/a/KbQmGrS
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Sep 7, 2021 16:18
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captkirk posted:I got over keeping the bento pristine and put together an ugly rear end bento this morning using some sautéed green beans, wilted beat greens, and some tuna mayo (well, I used some over cooked hiramasa from a failed first try at using a shichirin). Looks tasty!
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Sep 7, 2021 16:28
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Sorry if this is a dumb question, but I'm having trouble finding an answer through Google. Tomorrow I'm having like a dozen people over, and I planned to make a big batch of curry (using Golden Curry roux). If I were to make a big rear end batch at like noon, would it be good a couple hours later if I reheated it on low for a few minutes, or is this kind of curry best served immediately? It would take too long to cook during our lunch break at 3, so I was hoping I could save time one way or another by either chopping everything and putting it in the fridge until Cookin Time, or just prepare it ahead of time. Also, if I was planning to have both curry rice and curry ramen, should I make the curry for ramen separate, or like add a small amount of hot water to thin it out for the ramen havers?
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Sep 11, 2021 01:39
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Hit or miss Clitoris posted:Sorry if this is a dumb question, but I'm having trouble finding an answer through Google. Curry reheats great on the stove and hold up awesome, it's usually even better on the second day after cooking.
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Sep 11, 2021 01:45
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Like all stews, curry gets better the longer you wait
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Sep 11, 2021 02:11
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Hit or miss Clitoris posted:Sorry if this is a dumb question, but I'm having trouble finding an answer through Google. Definitely 100% fine to reheat. Probably reheat over trying to keep it warm just because the smell of curry kept warm for a few hours in a slow cooker or whatever would be a bit much. As for the curry ramen, I'm not sure. But JOC is a good source on stuff and they say just use leftover ramen and thin it out. https://www.justonecookbook.com/curry-ramen/
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Sep 11, 2021 02:12
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Folks who have done nukazuke, does this look right to you? Other things I've read required prepping the nuka bed with other veg first.
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Sep 11, 2021 02:26
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idk man i once saw endo shozo put a box of loving frisk mints into a nukazuke and i guarantee you he didnt do any prep beforehand
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Sep 11, 2021 06:13
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captkirk posted:America does a small imperialism and you blame us for this? If if makes a difference, recipes like this were made when ketchup was being produced with a lot less sugar in it. Hell, most of condiments we're used to as Americans have had the sweetness ramped up a lot over the last few decades, first as in increase to the sugar then with the switchover to corn syrup. I wouldn't be surprised to find that ketchup sold in Japan is less sweet just because corn syrup tends to get more expensive than sugar outside the US.
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Sep 17, 2021 13:49
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Not sure, looks like Heinz organic and Kagome organic have the same carbs per tablespoon serving per a quick image search. Japanese food is also often pretty packed with sugar.
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Sep 17, 2021 17:27
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Macdeo Lurjtux posted:I wouldn't be surprised to find that ketchup sold in Japan is less sweet just because corn syrup tends to get more expensive than sugar outside the US. It's the same or sweeter. Japan is even more into sugaring everything than the US, though still a distant second to King Korea. I dunno about corn syrup in Japan but rice syrup is cheap as hell in Korea. Corn is too.
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Sep 17, 2021 17:54
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HFCS was invented in Japan so that's not surprising.
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Sep 17, 2021 23:18
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Grand Fromage posted:It's the same or sweeter. Japan is even more into sugaring everything than the US, though still a distant second to King Korea. *laughs in Tagalog*
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Sep 17, 2021 23:33
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Yeah, I don't know why Japanese ketchup would be less sweet. The basic flavor profile of a lot of Japanese food is combination of dashi, shoyu, sake, and mirin with some more sugar added sugar.
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Sep 18, 2021 01:26
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I use basically 1/3 of the amount of sugar most recipes recommend
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Sep 18, 2021 01:55
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I know there are a number of people in this thread that reduce the sugar in recipes regularly but I won't personally recommend doing that because it's definitely not going to taste right. A large part of Japanese food is going to have a sweet tasting element to it in some way shape or form. That said to each their own of course.
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Sep 18, 2021 04:37
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