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TheKingslayer posted:The cookbook recs were awesome y'all and I've been enjoying them so far. But one more question, is there a good book on Japanese drinking culture/cocktails I could get to go along with these? I don't have a book rec unfortunately though this one looks cool: https://www.amazon.com/Japanese-Art-Cocktail-Masahiro-Urushido/dp/0358362024 But I will say beer, shochu, whiskey, and sake absolutely DOMINATE drinking in Japan in my experience.
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Apr 27, 2023 03:50
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I mean it makes so much absolute sense that suntory bought Jim Beam, this is the overarching vibe of Japanese drinking imo. Ngl I miss it in many ways as 90% of what I like to drink nowadays is regular beer, cheap bourbon and whiskey, shochu and soju anyway. Edit: oh man how did this humble little thread get to 69 pages. hallo spacedog fucked around with this message at 21:38 on Apr 27, 2023 |
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Apr 27, 2023 21:28
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Heath posted:I figure this thread might know, but I'm wondering if there is any good way to remove scratching from lacquer dishware? I have a nice wood lacquer plate that I washed with a sponge but it left some streaky minor scratches on the surface of it that I'd like to polish out. Is there a good compound for that? Supposedly if it's actually lacquered you can rub your hands over it for a few days in a row and it will fix it? Sounds weird but that's what the Internet is telling me
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Apr 29, 2023 21:25
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Development posted:sushi kuiineeee gently caress that looks amazing
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May 9, 2023 01:09
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Annath posted:Question: Onion, carrots and potatoes are kind of the standard additons but you can experiment. Some people put green peas too. I like mine with Japanese sweet potato or kabocha squash or mushrooms . You could probably do eggplant, I bet that would be good.
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May 9, 2023 20:00
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I've seen it called white cabbage or winter cabbage or something before.
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May 24, 2023 17:56
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It's almost soumen season
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May 24, 2023 22:45
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Grand Fromage posted:Yeah if it's not fuzzy it's fine. I've never seen it go off. I have some miso that is five or six years old (plus was aged three years before it was sold). It shouldn't. I too have ancient miso in the fridge at all times.
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Jun 1, 2023 16:42
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Arglebargle III posted:I bought gochu jang a few months ago and have never used it. What do I do with it? spicy pork stir fry Or many of the other stuff on that same website
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Jun 1, 2023 17:23
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Miso is really heat sensitive, you wouldn't want to put it in cooking rice because it would destroy the flavor. You could put a little on some already cooked rice though.
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Jun 2, 2023 23:39
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jawbroken posted:this isn't true, miso is regularly heated (e.g. miso soup). there's a variety of unsupported claims online about various temperatures and “probiotics” but generally the flavour survives heating well That's what I was always told in Japan is the reason it's added at the very end before serving
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Jun 3, 2023 13:42
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That Old Ganon posted:There's a kimchi fried rice recipe on Just One Cookbook, and I have a question. IIRC if you have too much stuff towards the back of the fridge it messes up the air circulation and will freeze some stuff. I could be wrong though. Same thing happens to us sometimes. Anyway - I don't think so? It changes in taste and becomes kinda sourish but I don't think it goes bad unless it gets moldy.
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Jun 15, 2023 02:55
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 Used organic purple carrots in today's miso soup and ended up with purple soup, lol.
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Jun 17, 2023 01:06
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Sorry that I don't have a rec in this department. I actually just replaced mine but it was with a non stick Korean pan I found at H Mart for $9. The handle isn't completely straight but it works pretty well
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Jul 10, 2023 20:36
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Paper Clip Death posted:So I went to a local Japanese shop and ended up buying some dried udon noodles, some yuzu ponzu sauce, and a tiny bottle of nama-shoyu (I think that's it? They were pressing raw soy sauce and said it was the stuff I bought.) on a whim. They're artisanal/organic/whatever, so not exactly inexpensive, and I'd like to do the ingredients some justice and showcase them somehow. What should I do with them? I was going to try the sauces for gyoza dipping, but I'm curious about other options as well. Udon in some sort of broth maybe? All suggestions welcome! Do you have access to other general Japanese ingredients or not really? That will probably determine what I'd recommend doing
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Sep 11, 2023 23:20
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You might like hotpot like shabu shabu or something and then use the ponzu for dipping sauce... ponzu is also good as a topping for rice porridge (okayu) which is fairly easy to make. Both the ponzu or the soy sauce would be tasty on just good quality silken tofu served chilled, maybe with some chopped scallions (hiyayakko). For udon you can certainly put them in a soup with whatever you like. We eat a lot of curry udon in my house, and that's pretty easy if you can get Japanese curry roux.
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Sep 12, 2023 15:20
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Paper Clip Death posted:Thanks for the suggestions! You can definitely do a hot pot in just a normal pot on the stove and it'll still be yummy even though it's not exactly the same. S&B golden curry will work perfectly for curry udon.
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Sep 13, 2023 01:18
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Scythe posted:this all looks good but those scallops are ridiculous! Agreed, I'm so jealous
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Nov 27, 2023 20:13
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All of that looks amazing. I love Oden but it's a hard dish to make photogenic. Looks so good though
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Feb 9, 2024 19:05
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