/ck/ - Food & Cooking

>>18183229
In Nippon, Soysauce is the classic

>>17991582
I know, there are salmon-skin restaurants in Japan because of this :)

>>17909824
I often have it on cold rice, with a bit of Hon Tsuyu on top, instant Flavourtown. Obviously, out of Japan you need to be able to recognize egg freshness. Thick chaliza, laying date etc.

>>17789390
Have you ever tried cold rice with Mayo ? Ultra-basic rice is pretty based.

>>17680425
One problem when storing tea is the oils that will diffuse into the air, so don't put teas in Jars or metal containers. This only works as long as the Jar is full, if not full you will lose some flavor whenever you open the container and the air gets released. Lined paper bags are nut just used because they are economical, but because they only take as much volume as the tea takes and can be made smaller when removing tea. Even better is vacuum sealing a plastic bag with a pump.

>>17505166
Not in the show. But I guess the culture references were the reason. This was before Anime became a thing.

>>17482793
Senbei

>>17201691
Flavor wise it works great with fatty fish like Salmon or Tuna. Just grate it and serve as a side.

>>16948298
Basically a real-valued logic with values between 0 and 1 designed to replace boolean logic. It has been very popular in the 80s and 90s. Most of it is just a marketing fad, but it has some use even today. Rules are simple:
Logic AND(x,y)=min(x,y)
Logic OR (x,y)=max(x,y)
Logic NOT(x)=1-x

>>16437210
Hokkaido has Milk-Miso ramen, pretty popular

>>14708330
Did you put Dashi in ? A lot of Westerners don't know that Dashi is the base, not Miso. One of my buddies made literal Miso-water for five years until I told him.

>>14559201
No. I just make mine by mixing curry powder, grated apple, dashi and sugar. Fry the meats, add veggies and cook with the other ingredients, when done add a small amount of cornstarch solution to thicken. More healthy and cheaper.

>>14163669
Furikake
Pickled Vegetables, Ferns, Seaweed. Perilla or Mushrooms
Also, I add artificial sweetener when cooking it

>>13989297
It's the Japanese adaptation of the British take on an Indian food, what did you expect ? On the plus side, you can make this into something semi-healthy.

>>12897882
There a restaurants in Japan specializing solely on Salmon skin.

Selfmade Furikake:
Slowly dry some salted salmon in a coated pan. First fry them and once you can flake them, turn on verylow heat, it should hardly make any sizzling sound. Add a small amount of sugar, continue drying the flakes. Add some sesame seeds.
For a filling, Kalle's Kaviar is good, make little blobs and freeze them on kitchen foil.

>>8034696
Add some dashi, curry, sugar, grated apple and dissolved cornstarch. If you leave out the cubes that's actually a way to make low-fat Japanese curry because those cubes contain mostly that plus fat.

>>7869003
I've been using instant Dashi for the last 15 years. Mostly MSG but also fishy.

>>7708994
>>7708994
It's a 1400 year old Chinese method of tea preparation which survives mostly in Japan today. Just powdered tea leaf, nothing added or removed. Instant tastes like shit in comparison.

Traditional Japanese:
Pan-fry thinly sliced beef with onions in oil until there's some roux
Add beef or dashi stock
Add carrots and peas
Add curry, grated apple and some sugar
Cook until the stock is reduced
Thicken with a bit of cornstarch solution and stir quickly

>>6151482
>>6151905
I wonder how Ochazuke made from Mountain Dew would taste.

Japanese-style Curry sauce with near zero calories:
Curry, water, dashi, some artificial sweetener. Cook it up, add some cornstarch solution at the end. For a big cup of this stuff you only need about 1/4th teaspoon of cornstarch, remaining part of calories is the curry. Enjoy your anorexia.

Add grated apple or apple sauce to the roux.
Vegetables: carrots and peas
Protein: Tofu, Kamaboko, Chicken or Beef.
But srsly, that roux is mostly fat, you can easily make a healthy Japanese roux with dashi, curry, sugar and cornstarch solution.

Forgot the name of this dish, but it's pretty quick and tasty
1) Buy some Sushi-grade Tuna, make thin slices
2) Cook some Dashi broth in a pot, lower heat but keep it simmering
3) Make a dip sauce from Mayo and Soba Tsuyu
4) Using chopsticks, dip a tuna slice into the broth for only a second or two, should be still raw on the inside
5) Dip it in the sauce, eat
6) Repeat from 4