[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

Search:

View post   
>> No.16951754 [View]
File: 203 KB, 600x453, meanwhile-in-japan.jpg [View same] [iqdb] [saucenao] [google]
16951754

>>16951708
Depends on the type of rice, especially how much starch leeches into the water. Parboiled is easiest, Japonica is among the more problematic ones.

>> No.16657014 [View]
File: 203 KB, 600x453, meanwhile-in-japan.jpg [View same] [iqdb] [saucenao] [google]
16657014

>>16654675
I like to make both Gyudon and Nikujaga with ground Beef. Also, I add Mentsuyu and Ginger. Am I a heretic ?

>> No.11614340 [View]
File: 171 KB, 600x453, meanwhile-in-japan.jpg [View same] [iqdb] [saucenao] [google]
11614340

>>11611367
> Spicy tuna
> Japanese

>> No.7603808 [View]
File: 171 KB, 600x453, meanwhile-in-japan.jpg [View same] [iqdb] [saucenao] [google]
7603808

Korean Nori > Japanese Nori. It's a bitch to roll but it's soooo fucking tasty.

>> No.7095907 [View]
File: 171 KB, 600x453, meanwhile-in-japan.jpg [View same] [iqdb] [saucenao] [google]
7095907

Dashi and Miso are pretty much everything in terms of spices Japan came up with in 1000 years. Everything else is Chinese, Indian or Korean. Japanese suck at spices, but not at TV.

Navigation
View posts[+24][+48][+96]