Japanese food thread

[Anonymous No.19006668]

Oyakodon is delicious.

[Anonymous No.19006677]

[Anonymous No.19006679]

Mitarashi dango is delicious.

[Anonymous No.19006694]

[Anonymous No.19006699]

[Anonymous No.19006705]

>>19006668
oyakodon is the goat, I made it the other day.
Fried seaweed is delicious.

[Anonymous No.19006724]

What is your favorite tofu dish?

[Anonymous No.19006737]

>>19006677
Gosh, they're all so young.

[Anonymous No.19006745]

>>19006724
Al that looks wonderful. I'll take petty much anything tofu, but peanut tofu i really something else as well.

[Anonymous No.19006748]

>>19006699
she overacts way too much, a poor imitation of goro

[Anonymous No.19006766]

>>19006694
ohh, shit. I love nigger tacos

[Anonymous No.19006798]

[Anonymous No.19006804]

>>19006668
Why is all Asian food the exact same glop?

[Anonymous No.19006815]

>>19006705
>rice and chicken bowl
>goat
holy fuck weebs are unhinged

[Anonymous No.19006838]

>>19006815
Im not a weeb, I've lived in Japan for 4 years.

[Anonymous No.19006847]

>>19006838
i feel bad for you then. food tastes bland and the same it's no wonder why japs are obsessed with curry

[Anonymous No.19006852]

>>19006847
Don't feel bad for me, I've done more in those 4 years than you ever will with your life.

[Anonymous No.19006862]

>>19006852
>yet still browsing on 4chan
cope

[Anonymous No.19006867]

[Anonymous No.19006883]

>>19006847
Im living in japan right now. Coming from America, it took a bit to get away from the shitload of salt fat and spices used in Southern cooking. Once my palette adjusted im tasting subtle flavors again and enjoying it a lot.

[Anonymous No.19006960]

>>19006847
Japanese food was always about mild and mellow flavors. The west almost always oversaturates their stuff with salt sugar and cheese because they don't know how to cook actual food.

[Anonymous No.19006982]

>>19006838
>not a weeb
>lived in japan for four years
Um, anon...

[Anonymous No.19007023]

>>19006679
>rice cake in sweet soy sauce glaze
>wowow soooo oishii
kys

[Anonymous No.19007030]

>>19006960
>Japanese food was always about mild and mellow flavors.
you are a full-fledged retard. I adore your dedication to it.

[Anonymous No.19007077]

[Anonymous No.19007138]

>>19007077
I love sekihan. It's so good.

[Anonymous No.19007153]

>>19006852
yikes

[Anonymous No.19007255]

>>19007138
nigger it's just rice and red beans what the FUCK?????????

[Anonymous No.19007261]

>>19007255
It's a combination of sweet and salty, and the texture of the adzuki is really nice.

[Anonymous No.19007328]

>>19007023
That sounds good though

[Anonymous No.19007466]

[Anonymous No.19007504]

Sushi
https://youtu.be/u1dbOJHrBVc

[Anonymous No.19007546]

>>19006668

What's a good cookbook to learn Japanese cooking?

[Anonymous No.19007556]

>>19007546
I have this one and use it quite often. It has a variety of common dishes in both English and Japanese.

[Anonymous No.19007678]

>>19006668
i love oyakodon. never had op pic before.

[Anonymous No.19007683]

>>19006960
Ok weeb

[Anonymous No.19007758]

>>19006982
Im also in Japan for four years. Just got here in December. You forget we have Military bases and are obligated to move?

>>19007030
Take time away from convenient western foods and I promise youll get it. Im starting to understand the draw to some simple fancy french/italian shit i used to disregard. Fuck I miss good texmex tho

[Anonymous No.19007848]

>>19006724
Yes.

[Anonymous No.19008074]

>>19007758
>Take time away from convenient western foods and I promise youll get it.
I'm not Western god damn. There are literally hundreds if not thousands of authentic Japanese eateries, Izakaya and restaurants here. Even towns and streets dedicated to Japanese culture and food.
JUST IN CASE you didn't get it, I was simply calling you out for saying Nihon ryori was about mild and mellow flavours while acting like a cultured hoity-toity idiot.
Peace.

[Anonymous No.19008128]

>>19006883
>Japanese food
>not salty
????

[Anonymous No.19008149]

>>19006677
I have that exact donabe in the next size down.

[Anonymous No.19008705]

>>19006852
Nta but what are you trying to prove, on /ck/ of all places?

[Anonymous No.19008708]

>>19008705
He is not proving anything. It is merely a self soothing technique.

[Anonymous No.19009061]

>>19006668
Most Japanese food is very nice. But not mochi. I do not like mochi at all.

[Anonymous No.19009177]

>>19008074
Its okay if you think your multicultural american city isnt "western," but I also dont think the food is as authentic as you say. The buffet line and pizza should be an obvious clue.

[Anonymous No.19009293]

[Anonymous No.19009576]

I made some edomae style vinegar rice seasoning that I will be using to make dishonourable onigiri with. Used all high quality and traditional ingredients, rishiri kombu, excellent soy sauce, akazu and beautiful rice vinegar.

I'll be cooking the rice in my donabe. Stay tuned.

[Anonymous No.19009627]

>>19006668
Bro..everytime I come here I get banned for "trolling"..When Im coming here to look for recipes. Thank you fren.I think You saved me 3 days ban from kicking straight facts on /pol/ nobody reads.
I was thinking about biskit and gravy with scrambled egg but
I just checked my bookmarks and found my last bookmark is Oyakodon. Have a Hiroshima Okonomiyaki in return.

[Anonymous No.19009634]

>>19009627
Also protip: Im not trolling...U bunch of hamburger hot pocket munchers.

[Anonymous No.19009640]

>>19009634
Your faux elitism isn't really helping your case.

[Anonymous No.19009660]

>>19009640
>Faux elitism.

Give a crack head a million dollars and youll find a crack head smoking a million dollars worth of crack. Brb..going to the grocer for chicken thighs and green onion.

[Anonymous No.19009785]

Okay, boys. The rice is ready to be cooked. I went with a 1:.95 rice to water ratio tonight. 2 minutes of strong steam, burner off, steam for 20 minutes.

>>19009660
That crack head ain't getting less annoying with all that money either.

[Anonymous No.19009836]

Went 2:10 on the strong steam. I'll be doing a canned tuna with yuzu kosho and sesame oil, and a minced pickled shiitake mushroom onigiri.

[Anonymous No.19009890]

Yuzu kosho, expensive Japanese chili powder, golden roasted sesame oil, white pepper, white soy sauce, green onion, and some salt.

[Anonymous No.19009904]

>>19009890
Added a touch of rice wine vinegar and pinch of sweet white miso.

Incredible tasting.

[Anonymous No.19009914]

Money shot.

[Anonymous No.19009951]

Edomae style seasoned sushi rice. Tastes insane. First time trying this. So awesome.

[Anonymous No.19009967]

5 UNDERRATED Dishes To Try In Japan
https://youtu.be/TI4IucZiODY

[Anonymous No.19009977]

>>19009576
>>19009785
>>19009836
>>19009890
>>19009914
>>19009951
Great.

[Anonymous No.19009981]

>>19009967
>raw egg
Dumb Japs, behind the times as usual, still don't know that raw egg white contains less bioavailable protein as well as the ANTINUTRIENT known as avidin.

https://en.wikipedia.org/wiki/Egg_white#Health_issues
https://en.wikipedia.org/wiki/Avidin#Blocking_of_biotin_binding

Just make an egg sauce like hollandaise or a savory custard and pour that on top instead.

[Anonymous No.19010023]

>>19009977
And wa la. The onigiri is completed. It feels great to notice how much more comfortable I am working with sticky rice.

Some are pure shiitake, some are pure tuna, others are a combo of both.

Time to dig in! Cheers!

[Anonymous No.19010086]

To finish off my night I figured I might as well ha e a Japanese whisky. This stuff is really good.


My first impressions of edomae sushi are very positive. It is kind of like normal sushi on steroids. The akazu adds such a nice balsamic-esque flavor to the rice.

I made the tuna a bit too salty, but the shiitake mushroom onigiri were amazingly delicious.

Next step is getting some whole fish and aging them between slices of kombu before making nigiri.

[Anonymous No.19010120]

>>19009660
It is me you guys. I am back from the grocer and cooking the first portion of Oyakodon and getting ready to add my eggs. I got the skin on bone in Chicken thighs and made the skin into onion and skin appetizer for me, my dog and my gf in that order. I also took the bones and made into broth for the dog..Well my gf did that and made rice. If she lucky I may feed her.

[Anonymous No.19010124]

[Anonymous No.19010142]

Have you guys ever made this stuff?

https://www.youtube.com/watch?v=7-BWXxxt4gQ

[Anonymous No.19010170]

[Anonymous No.19010182]

DIRISHURU

[Anonymous No.19010186]

>>19010142
No. but Spam and mac and cheese looks like an interesting bug out meal so I'll keep it in mind if they shut off our grid again. I dont think I would make it otherwise and I have 3 or 4 space packets of dal makhani I scored for 50 cents a pouch out of a clearance section that is an absolute culinary delight when Joe biden manipulates the weather and shuts our power grid down as punishment for calling him fake president and pedo Joe.

[Anonymous No.19010190]

[Anonymous No.19010195]

>>19010186
You are one heck of a based fellow. Arigato.

[Anonymous No.19010198]

WOURD BE RUBBERY WITH SOME CORD RISU

[Anonymous No.19010206]

>>19010142
Cheese is on the expensive side in Japan, and there's a real dearth of variety, so I don't tend to use it as a main flavor when cooking.

[Anonymous No.19010224]

UMAMI UMAMI UMAMI UMAMI UMAMI UMAMI UMAMI

[Anonymous No.19010234]

>>19010182
>>19010190
>>19010198
>>19010224
Are you having a moment?

[Anonymous No.19010236]

>>19006679
Dango is not delicious, dont kid yourself.

[Anonymous No.19010243]

>>19010236
But it is, though.

[Anonymous No.19010250]

INCREDIBRU FRAVOURU

[Anonymous No.19010267]

CURTURU DERICACYU

[Anonymous No.19010273]

>>19010236
>Mitarashi dango

Im going to try it but use Garaetteok (Homemade Rice Cake) I already made in my freezer and running them through Teokkbokki and Buldak Instead of making the special rice dumpling.

Although I have a big bag of rice for Thai coconut sticky rice with mango..Its a really nice dessert.

Im just to lazy to make this dumpling dough knowing I have Garaetteok in my freezer that will let me know the flavor if I like it.

[Anonymous No.19010289]

>>19010267
Why pay for used womens underwear when you can go to American Airport and steal the womens luggage and wear their panties around your white house you American?

[Anonymous No.19010292]

[Anonymous No.19010302]

[Anonymous No.19010303]

What do you call it when you take sushi but the rice doesn't have vinegar added to it and the fish is cooked instead of raw?

[Anonymous No.19010308]

GRORIOUSU SERECTIONUU

[Anonymous No.19010311]

>>19010303
Raw fish on plain rice?

[Anonymous No.19010328]

>>19010303
grilled fish rice bowl or Unadon, which is grilled eel rice bowl, maybe?

[Anonymous No.19010342]

[Anonymous No.19010352]

[Anonymous No.19010354]

>>19010342
It's a small thing, but I absolutely love takana. Stir-fried, pickled, in rice balls, on its own... It's all delicious.

[Anonymous No.19010357]

>>19010303
Sakanadon or "Donburi" which means bowl? Sakana is fish Don is short for Donburi which is bowl?

[Anonymous No.19010372]

>>19010267
>>19010292
>>19010302
>>19010308
>>19010352
You are a pervert who likes Japanese panties.

[Anonymous No.19010381]

>>19010372
IMPOSIBRUU
TASTESU RIKE MYU CURTURUUU

[Anonymous No.19010385]

>>19010303
That's Korean sushi analogue - kimbap. They don't dress rice in sushiza, never use raw fish, but use pickles.

[Anonymous No.19010389]

[Anonymous No.19010414]

>>19010142
Spam and mac & cheese? I usually use broccoli as an add in for me, and sometimes I will throw in bits of leftover ham or turkey. It works just fine, helps add protein to the meal.

[Anonymous No.19010423]

MMMMM SMERRS RIKE FISHURU

[Anonymous No.19010427]

>>19010186
You should always practice and train before you try to survive for real anon, and that means training with canned and preserved goods to figure out how best to prepare them. Specifically when or near to when they expire is the time to train with them.

Otherwise you will get a bad surprised when you have to eat shit like readywise meals and find out they taste like chemical slop, and rue the decision to not try it and swap to mountain house or something better.

Plus having techniques like the armed forces do for improving MRE items makes for a significant morale booster in the field. Just because you can survive eating a tin of beans doesn't mean you have to when you know how to combine it with other cans to make meals that are outstanding.

[Anonymous No.19010429]

Mfw used Japanese panties derail the Japanese food thread right after I make awesome edomae style sushi rice.

[Anonymous No.19010430]

People trying to talk about Japanese cuisine while some dude posts his surprisingly large collection of pantsu vending machines is beyond hillarious.
I don't even...

[Anonymous No.19010441]

HIGHSCHOORU TASTU BESTU

[Anonymous No.19010453]

SMERRS RIKE SHEREED

[Anonymous No.19010463]

>>19010414
I think that's ham, not spam. Or he refers to it as "block bacon" which sounds like ham.

[Anonymous No.19010468]

[Anonymous No.19010476]

[Anonymous No.19010485]

>>19010430
Maybe if you're fourteen years old.

[Anonymous No.19010489]

>>19010468
Why is this pair of panties so expensive?

[Anonymous No.19010496]

>>19010489
Yen is worthless. You could buy that with the change hiding in your sofa

[Anonymous No.19010520]

>>19010496
You have 15 USD in change in your sofa? Yen are pretty much pennies. I wouldn't call the yen useless, just the smallest denomination of their currency.

[Anonymous No.19010700]

I love unagi.

[Anonymous No.19010705]

[Anonymous No.19010712]

[Anonymous No.19010724]

[Anonymous No.19010731]

>>19010700
Unagi is mid stuff I have no idea why Westerns keep raving about it

[Anonymous No.19010748]

>>19010731
Where are you from?

[Anonymous No.19010756]

>>19010748
Not sure why you are asking but I'm a SEAnigger, had my fair share of Unagi and none of them actually managed to impress me
Nips have many stuff better than that

[Anonymous No.19010779]

>>19010756
In Japan, eels farmed in Indonesia are sold in supermarkets.

[Anonymous No.19010793]

>>19010779
Cool.

[Anonymous No.19010826]

Unagi reaction
https://youtu.be/NvSGl3QeX4Y
https://youtu.be/AWW6uPzUN_E
https://youtu.be/IKpKI1EQZIQ
https://youtu.be/yYV6D5bNWEg
https://youtu.be/XQOkr32TGi0
https://youtu.be/4c7sTAQPPTQ
https://youtu.be/LMKh6f4Q2Ls
https://youtu.be/elfzMCJ1Q2U
https://youtu.be/BoDRd5xLlbw
https://youtu.be/RrQb2GP0rgg

[Anonymous No.19011037]

Unagi is delicious.

[Anonymous No.19011086]

>>19006668
Got some oishii tonkatsu today desu~~

[Anonymous No.19011108]

>>19011086
Fucking based and redpilled.

I mean, YABA SUGOI DESU NE

[Anonymous No.19011149]

>>19011086
Schnitzel breading is not as good

[Anonymous No.19011151]

>>19006668
Are you sure? It doesn't look delicious

[Anonymous No.19011153]

I want to try takoyaki, do I really need an highly specific tool to make them at home?

[Anonymous No.19011155]

>>19011149
>breading bad
>breading japan good

[Anonymous No.19011160]

>>19011151
Yeah, it's just a 6.5/10 dish, there's only so much you can do with chicken, onion and tsuyu

[Anonymous No.19011161]

>>19011155
Schnitzel doesn't have panko breading

[Anonymous No.19011162]

is there any such thing as a 8+/10 japanese dish? I mean seriously. It's always dashi, sake, mirin, rice, green onions and some protein.

[Anonymous No.19011165]

>>19011153
I'm having a hard time thinking of a different, more common among westerners, tool to cook rounded batter balls in and nothing comes to mind.

But if having a round shape isn't your concern, just make yourself a takoyaki pancake-like thing or bake a takoyaki casserole in the oven.

You can also add more flour to the batter it so that it becomes more of a dough rather than a batter, and bake it like dinner rolls for a rounder shape.

[Anonymous No.19011171]

>>19011162
People say that Japanese curry with fried cutlets ("kare katsu") is 8+/10.

My personal fav Japanese dishes are the soups ramen and udon. There's a lot you can do to them to make them delicious as fuck, and who doesn't love noodles.

[Anonymous No.19011196]

>>19011162
>is there any such thing as a 8+/10 japanese dish?
I can only think of one, and it's all decided by two critical factors: the cook and the ingredient. It's A5 Japanese Beef. This thing is a monster of its own tier, neither the best USDA beef , nor the most tender Chinese beef stirfry, can hold a candle to it,
By having the two factors correct, the dish is easily a 9/10. The remaining 1 point relies on the overall experience.
Every other Japanese dish is, at most, a 7. Most Sashimi and Sushi are 6 at best, 3 at worst (dry rice, non-glossy fish, fall apart when picked up).
A 7.5 might be fresh Soba noodles (made inside the shop just before opening), cooked just right, with Kurumidare.

[Anonymous No.19011455]

>>19010267
>>19010381
>>19010389
>>19010423
Probably smell like rotten fish.

[Anonymous No.19011469]

Any good japanese cooking youtubers?

[Anonymous No.19011486]

>>19011469
papadesuyo777
anyone else is a meme, e-celeb tier shit who put themselves at the limelight first and foremost, food is second.

[Anonymous No.19011832]

>>19011486
>anyone else is a meme
what about Just One Cookbook and Chef's LABO?

[Anonymous No.19011981]

>>19006668
>Oyakodon
one of the best tags

[Anonymous No.19013031]

>>19011832
>Just One Cookbook
another meme outlet for her cookbook, no better than Weissman
>LAB0
I was checking out their chashu, they had to put Gundam plamo in there, did they?
That's ALMOST as low as those querky cooking channels that use weird tools. Decent if you are desperate for Nip food recipe.

[Anonymous No.19013457]

[Anonymous No.19013815]

Making kombu tsukudani. Anyone ever had this stuff before?

[Anonymous No.19013994]

>>19013815
I eat it sometimes. It's delicious with rice.

[Anonymous No.19014007]

All done. Tastes really delicious. I am always going to make this with leftover kombu from now on.

>>19013994
I'm excited to try some on rice tommorow. I ordered some very high quality 2022 harvest short grain rice I will be preparing. It arrives tommorow.

Pickled shiitake, and some of this kombu tsukudani should make a lovely lunchtime snack.

[Anonymous No.19014010]

>>19006668
that looks like vomit desu

[Anonymous No.19014327]

>>19014007
Looks delicious.

[Anonymous No.19014364]

>>19014007
I buy kombu tsukudani at the supermarket.

https://www.fujicco.co.jp/products/detail/2.html

[Anonymous No.19014411]

Tamago ankake udon is delicious.

[Anonymous No.19014495]

I love udon noodles.

[Anonymous No.19014530]

>>19014495
I wish they were sold dried like other noodles. Every store sells them like pre-boiled.

[Anonymous No.19015192]

>>19014364
It's really easy to make, and you can control the quality of ingredients used when you make it at home.

[Anonymous No.19016179]

I wamt jabonese food and girlfren

[Anonymous No.19016843]

>>19006668
why is japanese cuisine so hilariously bad?
the main staple dish of nipponland is sushi which is literally just fish on rice
their curry is just watered soup
ramen is just inferior version of authentic Chinese noodles
even instant noodles is taiwanese (Chinese) and not from japan

why could the nips not make a satisfactory cuisine?

[Anonymous No.19017888]

My rice shipment arrived. I decided to try this special brown rice I got before the good white rice.

Brand/area is Nagano kamiakari, and the specific rice cultivar has a genetic mutation that makes the germ 2x as big as normal. The flavor is almost butter like, soft and deliciously flavorsome. Maybe the only brown rice I have truly enjoyed. Highly recommended.

[Anonymous No.19017929]

Also got some Japanese grown shiitakes. They look to be superb quality with a price to match. First time trying Japanese shiitakes. Hopefully they justify the price.

I'm soaking some in water to enjoy tommorow. I think I'm going to do a really simple shiitake+rice claypot sorta dish in the old donabe.

[Anonymous No.19017957]

>>19017888
>>19017929
発芽玄米と椎茸がおいしそうですね。
Brown rice and shiitake mushrooms look delicious.

[Anonymous No.19017977]

>>19017957
My rice cooker has a "ripen" setting for brown rice that soaks it for 1 hour before cooking. The soaking makes the brown rice a bit softer and fluffier. Almost 2 hour cook time lol.

Here's the description of the rice. The germ is actually 3-4x larger than normal!


From Nagano PrefectureKamiakari
Japan's first overseas export specialized farm.
"(Nagano Prefecture / Ina) the rice factory’s farm."
This Japonic(traditionally farmed)rice is a relative of the Koshihikari variety and was discovered due to its giant.
It is a special rice with 3 to 4 times as much germ as normal brown rice.
Upon first bite, it is impressive that the giant germ (which is the characteristic of Kamiakari) explodes in the mouth.
Sweetness appears first, followed by the familiar savory rice flavor which continues until the aftertaste, which remains umami.

[Anonymous No.19018008]

>all these jelly retards itt

[Anonymous No.19018012]

>>19006668
Katsudon and a Sapporo is a guilty pleasure

[Anonymous No.19018428]

[Anonymous No.19018933]

>>19018012
>>19018428
I like katsudon so much.

[Anonymous No.19018948]

>>19018933
Japanese fried foods are generally delicious. Curry bread, for example, is wnderful and fairly easy to make. I'm not a meat person, but some pumpkin croquettes are a real treat.

[Anonymous No.19019366]

bland cuisine. i bet japanese also eat plain white rice and fish in soy sauce for breakfast too

[Anonymous No.19019371]

>>19019366
Excellent quality Japanese short grain rice is some of the only rice I truly enjoy eating plain.

[Anonymous No.19019381]

>>19006724
For me, it's mapo tofu.

[Anonymous No.19019541]

>>19019381
Based chink food enjoyer

[Anonymous No.19019586]

weebs truly are pathetic but don't have the self-awareness to realize it

[Anonymous No.19019645]

>>19009981
eat superior microplastics and corn syrup instead dummy

[Anonymous No.19019656]

>>19006668
The heat of the cooked eggs cooks the egg.

[Anonymous No.19020998]

[Anonymous No.19021184]

>>19006724
throwing it into the trash

[Anonymous No.19021305]

>>19008149
Who the fuck asked you, you fucking retard. Literally no one cares you stupid piece of shit. I hope you fucking die tonight

[Anonymous No.19021325]

>>19006798
Isn't she one of those skinny girls who can vast portions of food? The one who has a Goku metabolism and appetite.

[Anonymous No.19021397]

>>19021305
Is only food pot why you have-ta be so mad, chucky?

[Anonymous No.19021601]

Shiitake mushroom claypot with new 2022 harvest rice. Going to give it 1.5 minutes after strong steam to let the bottom get crispy. Excited.

[Anonymous No.19021648]

>>19019645
you say that which implies that you don't know that the japs love high fructose corn syrup.

Japan has been importing corn from the USA specifically to make high fructose corn syrup. and recently there's been an increase in corn farming in Japan to make more corn-based foods, feed for livestock in the wake of shortages, and for more high fructose corn syrup production.

and btw, corn syrup and high fructose corn syrup are different things, and neither of them are worse for you than any other form of sugar. people just get scared of stuff they don't understand.

[Anonymous No.19021660]

>>19021648
Hey. Post some Japanese food you've had or cooked recently. My rice is going to be done in 20 minutes.

[Anonymous No.19021760]

Holy shit. This is incredibly good. I didn't give the crisping enough time, but it still has some. This rice is absolutely fantastic.

[Anonymous No.19021768]

>>19021660
You should've said that to this guy >>19019645

[Anonymous No.19021786]

>>19021768
This shiitake claypot is one of the best rice dishes I've ever made. I got chills from my first bite. Get a donabe, get good rice, get Japanese shiitake mushrooms.

I am in rice heaven. And I agree. Sorry I missed him.

[Anonymous No.19021807]

>>19021786
Those are chinese shiitake mushrooms.

And that rice is not Japanese style since it looks like you cooked it in a broth or sauce rather than serving it plain.

[Anonymous No.19021831]

>>19021807
Oh really?

Can you explain to me japanese style claypot? I used the liquid from the mushrooms I soaked for 24hrs, sake, mirin, soy sauce, garlic, and ginger for the "broth"

[Anonymous No.19021852]

>>19021831
>24 hours
all you need is 15 to 30 minutes of soaking in hot water or hot broth.

and liquid which you used to cook the rice could've instead been turned into a sauce which you pour on top of plain rice, or used to make fried rice (using leftover rice that was cooked in plain water).

For additional Japanese flare to your rice, use half plain water, half alkaline water - the kind of alkaline water that's used to make Japanese ramen noodles.

[Anonymous No.19021876]

>>19021852
Everywhere I've read a 24hr soak for high quality shiitake is better, so I wanted to give it a shot. These are absolutely better than the chinese ones I've had in the past, both flavor and texture. They aren't wild shiitakes, but they are grown in Japan on Japanese sweet sap oak logs.

Not a bad idea to turn it to a sauce instead. It may show off this absolutely incredible rice I got. It's an uncommon, and organically grown cultivar, 2022 harvest, milled before shipping out.

How would you thicken the sauce, or do you have a link to something similar I could get a sauce making technique for?

[Anonymous No.19021888]

IF YOU KNOW YOU KNOW, OH LORDY.

[Anonymous No.19021893]

>>19021876
With good shiitake, when u wash them and ur hands get wet, u smell it on ur hands the next day.

[Anonymous No.19021910]

>>19021876
You wasted your money on that rice d-e-s-u. I'm not saying it's low quality rice or that it doesn't taste good, but if you used any regular rice brands sold in your local stores you really wouldn't be able to tell the difference in the end, especially if you cooked it the way that you did - in a liquid other than plain water. But even if you cooked it plain, you'd be fooling yourself if you thought it's noticeably better. People tend to easily be a victim of their own biases when they've spend extra money on something that they expected to make themself proud. Like you may say "it's definitely the best rice that i've had" but if you were given a blind taste test, I'm sure you wouldn't be able to tell.

the japs like to thicken their sauces with a flour roux made with the western traditions or a slurry made from potato starch or cornstarch. you hardly ever see slurries made from rice flour so I wouldn't bother with rice flour. Rice flour is just ground white rice anyway.

And where's the protein in this dish anon? >>19021760 >>19021786
Mushroom doesn't count as a main source of protein in a dish.

[Anonymous No.19021924]

>>19021807
>And that rice is not Japanese style since it looks like you cooked it in a broth or sauce rather than serving it plain.
Stop spouting nonsense you retard.
https://en.wikipedia.org/wiki/Takikomi_gohan

[Anonymous No.19021925]

>>19021910
You have absolutely no clue what youre talking about... I should have known when you said my mushrooms were chinese.

[Anonymous No.19021935]

>>19021760
>>19021786
>>19021888
Looks delicious. I want to eat it.

[Anonymous No.19021939]

>>19021910
I appreciate and love rice more than you could imagine, so I do not need a meat with this meal. The rice I make is so delicious you could easily eat a bowl plain and unseasoned. Try to imagine that before you make a fool again.

[Anonymous No.19021954]

[Anonymous No.19021958]

>>19021925
What do u know about mushrooms. I have lots of shitake mushrooms and lions head

[Anonymous No.19021960]

>>19021939
>so I do not need a meat with this meal
Oh I feel you. I'm sure it's delicious as it is. It looks good. But I'm not saying the meat has to be in that dish with the rice and mushrooms and stuff. I'm asking purely as a matter of nutrition, you should have some meat or protein at least served on the side. you should be having protein with every meal.

[Anonymous No.19021977]

>>19021958
Pics?

>>19021960
I was thinking grilled salmon collar may be nice with it. I would have added chicken thighs to this if I had any. Kinda happy I didnt. I also had some meat earlier today, so it's whatever.

[Anonymous No.19021987]

>>19021807
>And that rice is not Japanese style since it looks like you cooked it in a broth or sauce rather than serving it plain.
I mean, takikomi gohan is definitely Japanese.

[Anonymous No.19021999]

>>19021954
I like the simplicity of just delicious ingredients, cooked and served in a bowl. A good delicious meal doesn't always need a sauce or broth.
And this isn't a Japanese idea, you see this same kind of meal style in many classic French cuisine recipes. The emphasis on the quality ingredients is a wonderful way to enjoy the food, not to mention it's simple to make.

[Anonymous No.19022008]

>>19021977
I don’t wanna advertise for them. R u in big city? But I have dried ones. The lions head is like 20 bucks a bag dried. Pretty tasty. Good cooked anyway. Very meaty. The shitake I have is a few. Dried. 30 bucks a bag and some more pricy ones. I get them from herbal shops. It can be very pricy if u want to try. But I think it’s medicinal? Cus it can be like 80 bucks per pound. But the smell is insane. And flavour is too. Not a big fan of mushrooms though, but gotta finish the lions head in a cast iron or something

[Anonymous No.19022024]

>>19022008
The flavor and aroma of dried mushrooms is more determined by the drying method than the variety of mushrooms that were dried.

If you're a fan of mushrooms, you can include both dried mushrooms and fresh mushrooms in your dish for a richer flavor profile.

[Anonymous No.19022031]

>>19022008
Did you get them from those TCM stores that have all the dried ingredients? I went through a thing with those stores when I was younger. Found out I love dried scallops, dried sea cucumber, dried swim bladder, and dried abalones. I regret never purchasing any of the dried shiitakes. My sensibilities have improved over the years.

If I know for a fact the quality is world class I am willing to pay the premium. I used all top quality ingredients for my shiitake claypot tonight.

[Anonymous No.19022045]

>>19021999
Don't pretend you know what this is called when you don't.

[Anonymous No.19022048]

>>19022045
Are you okay anon.

[Anonymous No.19022050]

>>19022024
im a real big man, i only eat meat.i dont like fresh mushrooms.
>>19022031
yeah i did. nice dried scallops are nice but in this one, i like fresh. Dried sea cucumber i used to really like, but now i keep seeing it as a slug. Couldnt eat it last time. The shittakes are good, very meaty. (have no idea why its better than fresh ones) but it seems like its meant to be braised and stuff, even u said u cooked it in a claypot. very nice. With fresh mushrooms and cheaper ones you can just pan fry it, but with those shitakes, gotta braise it.

[Anonymous No.19022054]

>>19022024
>The flavor and aroma of dried mushrooms is more determined by the drying method than the variety of mushrooms that were dried.
cool. why are some so full of smell and and flavor? like the quality different is a lot

[Anonymous No.19022059]

>>19022031
>dried swim bladder
yeah this is pretty good. everything mentioned goes well with mushrooms.

[Anonymous No.19022094]

>>19022059
>>19022050
It has been ages since I've had sea cucumber. I went all out with a supreme stock for a dinner with abalone and one of the good Japanese spikey sea cucumbers like in my pic. I was amazed at how sweet the sea cucumber was.

Those TCM stores are a trip. I was living in SF when I was going to them, and I was bought a couple dried sea horses for shits lol.

[Anonymous No.19022097]

>>19021888
Is that glutinous rice?

[Anonymous No.19022100]

>>19022097
Nvm. Read ur post. It’s the Japanese rice.

[Anonymous No.19022114]

[Anonymous No.19022119]

>>19022094
Sounds tasty. The flavour with those quality ingredients makes a huge difference. What’s ur next big meal? You should try dried gecko those sea horses and and report back

[Anonymous No.19022132]

[Anonymous No.19022140]

[Anonymous No.19022148]

[Anonymous No.19022159]

>>19022119
That's part of why I love Japanese cuisine. They have incredibly high quality ingredients and relatively simple preperation where the ingredients really shine.

My next big meal is going tocbe edomae style sushi. I'll be purchasing a whole fish or two to do a kombu cure on. Very excited for it.

I found a kumoi kiln donabe for 350 bucks that I will be making the rice in. My rice game will reach new bounds with if.

[Anonymous No.19022166]

Anyone have a good homemade Japanese curry recipe? I've been using the bricks but I want to try doing it myself with a roux and all that.

[Anonymous No.19022169]

[Anonymous No.19022174]

>>19022159
>That's part of why I love Japanese cuisine.
>relatively simple preperation where the ingredients really shine.
That describes Italian and French cuisine more than Japanese cuisine.

[Anonymous No.19022177]

>>19022169
The food looks good. What’s also incredible is how you are able to make it and have the timing to eat it together.

[Anonymous No.19022178]

>>19022045
He never named it. Looks like nimono.

[Anonymous No.19022181]

[Anonymous No.19022183]

>>19022178
Game-ni or Chikuzen-ni.

[Anonymous No.19022185]

>>19022148
Asian meals take a lot of time to make.

[Anonymous No.19022191]

>>19022185
Instead of one plate, you’re making multiple plates for one meal.

[Anonymous No.19022277]

[Anonymous No.19022290]

>>19022159
Do you have any idea the effort that goes into making ramen broth? or sushi? It's definitely not simple.

[Anonymous No.19022317]

[Anonymous No.19022348]

>>19022290
>>19022174

Simple in essence.

[Anonymous No.19022377]

>>19006668
Don't forget your power chop sticks, onichan.

[Anonymous No.19022396]

>>19022377
Less time lunch, more time work.

[Anonymous No.19022403]

[Anonymous No.19022506]

[Anonymous No.19022541]

>>19022506
Cute chopstick rest. I'm going to make some yakisoba tonight.

[Anonymous No.19022577]

[Anonymous No.19022602]

>>19006766
meds, now

[Anonymous No.19022604]

Shio yakisoba

[Anonymous No.19022619]

[Anonymous No.19022769]

[Anonymous No.19022852]

[Anonymous No.19023071]

Japs love pizza, burgers, and pasta you know.

[Anonymous No.19023076]

>>19023071
so does literally everyone else, what's your point

[Anonymous No.19023538]

I like taiyaki.

[Anonymous No.19023937]

I’m gonna go to a Japanese store in America for the first time. Can you guys recommend some snacks or drinks

[Anonymous No.19024009]

>>19023937
no point, might as well go to a major chinese store and get more variety and same and similar things. For snacks, i recommend dried squid, cuttlefish. For drinks, i suggest u go to the hot food sections and get a hot Hk Style Milk tea.

[Anonymous No.19024236]

>>19024009
Still haven't gotten over the rape of nanking, huh?

[Anonymous No.19024251]

>>19024236
lol no need to. never thought about it until you brought it up. why u mad? overshadowed?

[Anonymous No.19024255]

>>19024236
dumb thing to say desu, look at china now, one excuse and china gonna wipe japan off the map. why say what u did? most chinese dont think about it. but when shit pops off,

[Anonymous No.19024262]

>>19024236
i live in the biggest city in canada, you would be retarded to shop at a japanese store and not a chinese one.

[Anonymous No.19024326]

>>19024262
>>19024255
>>19024251
Guess not. Lmao

[Anonymous No.19024505]

>>19024326
lol. what are u trying to say? if i care or not, what does that have to do with this thread? whether i care or not, how does that affect u? or the comparison between japan and china? ur offended because china overshadows japan.

[Anonymous No.19024510]

>>19024326
why bring up the rape of nanking. you should hope that china forgets about it. lol.

[Anonymous No.19024578]

>>19024510
>>19024505
How will you get real, high quality, mirin if you go to china store?

[Anonymous No.19024628]

>>19022166

I just use the Original Japanese Curry recipe from S&B site:

https://www.sbfoods-worldwide.com/recipes/012.html

If you get S&B Curry Powder to make your own roux, it will last you longer than curry cubes. It's very easy to do as well.

[Anonymous No.19024636]

>>19024578
the china store has a japanese section that sells the most popular japanese items, u can get the korean version too.

[Anonymous No.19024668]

Can anyone recommend a good chicken katsu curry recipe? I'm getting a rice cooker this weekend and want something nice to go with it.

[Anonymous No.19025082]

Making more donabe rice, and serving it with grilled salmon collars for dinner tonight. Going for a good amount of toasting on the bottom. Very excited.

>>19024636
Yeah, but does it have the supreme quality Japanese stuff?

[Anonymous No.19025123]

>>19025082
not sure, probably just the most commonly bought items.

[Anonymous No.19025164]

>>19025082
>Yeah, but does it have the supreme quality Japanese stuff?
wouldnt be surprised if it did carry it. the chinese population have the spending and buying power.

[Anonymous No.19025334]

>>19024668
>actually buying a rice cooker
i feel sorry for you that you cannot boil a pot of water. if you went so far as to buy a really expensive rice cooker then i won't feel sorry for you at all, i'll just laugh at you.

[Anonymous No.19025357]

Okay guys, I'm doing a quick 50/50 salt and sugar cure on my salmon collars. I will rinse this off before roasting them in a very hot oven. I'll be making a lovely miso glaze for them that will be applied in the last minute or two of cooking.

>>19025334
My flame dance cooker is on par with my donabe, and much much more convenient. It's one of my favorite kitchen appliances. It keeps rice warm extremely well because it is pressure induction.

A pot and water on the stove absolutely does not make better rice than my expensive cooker. It is night and day.

[Anonymous No.19025361]

Forgot to mention that these collars are extremely good value if you want cheap salmon. I paid $2.95/lb for them.

[Anonymous No.19025399]

Here is the line up for the glaze.

Mirin
Soy sauce
Lio jozo premium rice wine vinegar, and honey sweetened sweet potato vinegar
Very spicy Hawk's claw chili peppers.

And a seasonal sweet miso and a cedar aged white miso.

And a fantastic dark roasted sesame oil I forgot to picture.

Going for sweet, salty, spicy, tangy, and savory with this blend with a somewhat thin consistency so I can easily apply it to the collars.

[Anonymous No.19025421]

>>19007023
>m ... mom, that guy like something i dont, im gonna cry
fuck off, you fucking idiot, you like to suck cock and we dont blame you

[Anonymous No.19025423]

>>19025357
>A pot and water on the stove absolutely does not make better rice than my expensive cooker.
That's probably just because you're not letting the rice cook long enough or you overcook it on the stove.

That's the one thing that makes rice cookers different; they shut off the heat automatically when the water has evaporated/absorbed which is when the rice is perfectly cooked, but if you know when to shut off the heat on the stovetop when the water is evaporated/absorbed then it's the same exact outcome and no different than a rice cooker.

Rice cookers are more convenient in that it shuts off the heat for you, but that's the only real advantage and difference.

[Anonymous No.19025465]

>>19025423
you dont even cook pasta perfect every time, or instant noodles, rice cooker is good.

[Anonymous No.19025508]

>>19025423 (me)
>>19025465
my rice improved tremendously when i started cooking my rice by SOUND instead of just time.

You can cook your rice for 15 or 20 minutes on the stovetop, but that's not always a guarantee that the water will be totally absorbed and the rice done cooking. Maybe it will even be overcooked when time is up. There are so many variables in making rice that can disrupt the time factor. Not measuring the rice and water correctly, letting too much water evaporate before putting the lid on, and more.

But what is a guarantee that the water is evaporated/absorbed is the sound coming from the pot. You'll hear that familiar bubbling simmering sound when the rice is still cooking and there's still water in there, but when the rice is done you'll hear the absense of water. You'll hear more of a sizzling sound, and that's the point at which rice cookers would turn off the heat and thus you must turn off the heat at this point as well for perfect rice.

This should be common sense to everybody though. You should never really go by time when cooking anything - pasta, rice, bread, cake, steak, roasts, etc. You should go by temperature most of the time to judge doneness, and the rest of your senses should be used to judge doneness when temperature isn't an option, like when testing pasta is done cooking by fishing out a noodle and tasting it rather than trusting the cooking time alone.

[Anonymous No.19025539]

>>19025423
Own a high end rice cooker, own a donabe. Why are you telling me I can't cook it on the stove if I've moved on from a pot?

If you cook short grain try my recipe. It is a perfect recipe for short grain rice.

1. Weigh rice on scale note weight.
2. Rinse rice with copious amounts of room temp to cold water until water runs semi clear to clear. The more the better
3. Place rice in bowl and cover with 2-3 inches of filtered water. Wait 30 minutes or until rice appears opaque and crumbles easily when pressed between fingers.
4. Drain rice by placing in a strainer and let stand in strainer for 25 minutes.
5. Place equal parts rice and filtered water in a high walled pot. Cover rice.
6. Put heat on max temp and start a timer.
7. Once steam starts coming out of pot or water starts boiling turn heat to 2-3 or very low and cook for how long it took to reach boil.
8. Once time is up turn off heat and let sit for 15 minutes without touching.
9. Fluff rice with plastic or wooden rice scoop. Serve.

[Anonymous No.19025564]

>>19025539
I own a rice cooker which I bought before I actually learned how to cook rice. When I learned how to cook rice on the stove, I realized that there's no difference between stovetop and rice cooker rice as long as you don't fuck it up. Rice cookers just reduce the chance of the user fucking it up, but rice cookers cook rice the exact same way as on the stovetop - boiling water with a lid on.

Sous vide is the superior way to cook rice because it completely removes the water evaporation variable from the process, but you never see rice cooker fans supporting that method despite it being objectively superior over rice cookers or any other rice cooking vessel.

[Anonymous No.19025664]

>>19025564
Wrong. Pressure + induction is not the exact same as a pot on the stove. They also keep rice hot and fresh for 2 days.

[Anonymous No.19025681]

>>19025664
induction just boils water. there are induction stoves.

and high(er) pressure is just what happens when you have a lid on. rice cookers and pressure cookers are just able to achieve higher pressure than regular saucepants and pots because the pressure cooker and rice cooker lids are more firmly secured to the cooking vessel, but ultimately pressure still cooks the same way, just faster than on the stove.

[Anonymous No.19025692]

>>19025564
Also give me your best sous vide rice recipe for short grain rice. I will try it tommorow and post what I think.

[Anonymous No.19025695]

>>19025681
You have no clue what you're talking about. It's just as stupid as saying a good donabe cooks rice exactly the same as a pot on the stove. It does not. Post rice you've cooked and what cooker you have if you don't mind.

[Anonymous No.19025723]

>>19025695
Actually everything I've said is true. You brought up induction and pressure cooking in a way that suggests you don't know what those things are or how they work, and I explained it perfectly.

Induction is just a way by which heat is generated, but in the end it just boils the water. And everything I said about how pressure cookers work is true. That's simply how they work.

>>19025692
You have a sous vide machine? nice. I don't have any sous vide recipes on hand but experiments conducted by people have shown that to be the objectively best way to cook rice.
These video show such a sous vide experiment and advice on cooking rice in general.
https://www.youtube.com/watch?v=DJFU7ezipbg
https://www.youtube.com/watch?v=JOOSikanIlI

[Anonymous No.19025748]

>>19025723
No no. You explained how they work in a general sense, but you do not understand how they work in terms of a rice cooker. Ever consider how the release of pressure moves the rice? Why do traditional Japanese rice cookers almost always rely on some form of increased pressure? Hmmmmmm.

Have you ever done a direct comparison of conventional vs pressure and induction cooked rice like I have?

[Anonymous No.19025766]

>>19025748
rice cooker is the best. period.

[Anonymous No.19025776]

>>19025748
>Why do traditional Japanese rice cookers almost always rely on some form of increased pressure?
same reason as any increased pressure cooking method like you see in pressure cookers - faster cooking time. the increase of pressure raises the temperature of the boiling water. Higher temperature means faster cooking.

>Have you ever done a direct comparison of conventional vs pressure and induction cooked rice like I have?
Countless people already have done this and the results are well-known - pressure cooking is just faster. Induction stoves reach the boiling point faster. That's it.

In the end, the rice just needs to boil in water for long enough anon. These other factors you're mentioning won't make a difference in the final texture or taste. The only difference would be cooking time, and that alone is not worth it to buy an expensive rice cooker.

[Anonymous No.19025802]

Salmon almost done I think.

>>19025776
Okay, bud. Insane you're so convinced without trying it for yourself. A sign of the times I suppose.

[Anonymous No.19025810]

>>19025802
I'm not just convinced, I know the facts whereas you only pretended to know what you're talking about.

[Anonymous No.19025822]

I burnt the skin side on the salmon collars, but the flesh seems to be perfectly cooked. Juicy and flaking off.

>>19025810
No no. You think you know, but you have admitted you lack real experience. You say you have the answers, but only provide the most generalized and simplistic explanations.

You have failed to post rice, or tell me which rice cooker you have used. Go ahead and continue on being an NPC while I enjoy objectively better rice than you. It's no skin off my back.

[Anonymous No.19025851]

And wa la. Pardon the mess. I'm doing a deep clean of the kitchen tommorow.

[Anonymous No.19025864]

Homemade tempura. Delicious? Yes. Worth it? No, too messy. No regrets tho.

[Anonymous No.19025884]

>>19025822
there's fucking hair all over it

[Anonymous No.19025886]

Sooooo fatty and flavorful. Collar may be the best value in all the meat world.

[Anonymous No.19025899]

>>19025822
>you think you know, but admitted you lack real experience.
Anon... please tell me you're trolling. Because with this logic you think people can't learn facts from studying and reading other people's research and watching demonstrations performed by others...

You think WWII never happened because you weren't there to experience it yourself...

[nintendo should milk mario No.19025901]

>>19025899
ww2 was fake

[Anonymous No.19025908]

>>19025899
You're unfathomably stupid.

[Anonymous No.19025914]

>>19025908
You think I'm stupid, but you lack real world experience; you've never met me and interacted with me in person.

[Anonymous No.19025915]

>>19025886
>Sooooo fatty and flavorful
pellet fed

[Anonymous No.19025930]

>>19025914
Woah, he's seething now. Lmao. Post rice. Post rice cooker.

[Anonymous No.19025939]

>>19025930
Rice cookers don't cook rice any different than cooking rice on the stove anon.

[Anonymous No.19025941]

>>19025915
I'll ask about it. Their website doesn't say. Have you had salmon collar before?

[Anonymous No.19025947]

>>19025939
Hey man, keep speaking words I'm sure it will eventually change objective reality. Very amusing, bud. Thanks for the entertainment.

[Anonymous No.19025965]

>>19025947
rice cookers have a heating element on the bottom of the inner pot that boils water, right? just the same way as a stove. it's pretty simple.

[Anonymous No.19025980]

>>19025965
Post rice, ricelet.

[Anonymous No.19025984]

>>19025980
Which part of this >>19025965 post is wrong and explain how.

[Anonymous No.19025989]

>>19025984
Post. Rice. Ricelet.

[Anonymous No.19026000]

>>19025989
Don't know, huh?

[Anonymous No.19026004]

>>19025941
>I'll ask about it. Their website doesn't say.
Nigger please, that "food" you made is farmed salmon, it was fed with pellets. There is no possible outcome in real life where that turned out to be anything other than toxic waste, farmed salmon tastes like piss. Farmed salmon is also one of the most poisonous foods you can put inside of yourself. Farmed salmon also destroys the natural waters of wild salmon, leading to the death of thousands of would be otherwise healthy salmon. Every time you buy this overpriced, toxic slop, you pay these companies to poison the waters and poison yourself. Never buy farmed salmon.
Lying to yourself saying that farmed salmon is "so good" is just laughable.
>Have you had salmon collar before?
Oh please, I catch my own.

[Anonymous No.19026006]

>>19025965
>>19025984
Here, bud. Try your best on this one. My pressure + induction cooker has a speed cook setting. Please enlighten me as to why the rice cooked twice as fast in the same cooker is objectively worse than when you choose the slower sumeshi setting?

[Anonymous No.19026011]

>>19026004
:) seethe more please.

[Anonymous No.19026018]

>>19010086
nigga from the barrels

[Anonymous No.19026022]

>>19026018
Based fellow, the meme is from the hood, not the barrel.

[Anonymous No.19026025]

>>19026006
Objectively worse how? How does the rice end up different?

[Anonymous No.19026031]

>>19026025
Lmao, seriously?

[Anonymous No.19026048]

>>19026031
can't answer the question? describe it, it's a simple question. like is it dry? too wet?

[Anonymous No.19026049]

>>19026011
:) enjoy cancer, alzheimers and blindness :)

[Anonymous No.19026061]

>>19025851
>>19025886
とても美味しそうですね。

[Anonymous No.19026062]

>>19026048
If you were the expert you say you are wouldn't you know exactly why a faster cook time under pressure makes worse rice?

>>19026049
I will continue to anally devastate your mother until I get cancer, alzheimers, and blindness. She was incredibly impressed with my salmon. So impressed she gave me full access to her wild fish.

[Anonymous No.19026068]

>>19025884
I know. The dog hair is impossible right now lol. I give him one thousand kisses a day, so it doesn't really bother me.

>>19026061
Based.

[Anonymous No.19026071]

>>19026062
I never said I was an "expert" but I do just know stuff. I have a theory on why the rice turned out different and in what way, but since you're holding off on describing the "objectively worse" rice that tells me you're just lying and waiting to hear my answer at which point you'll say it's wrong no matter what. Again, you're just pretending to know stuff, which is why you're dodging simple questions and avoiding explaining stuff.

[Anonymous No.19026083]

>>19026071
Every quality was worse. The texture, flavor, and appearance. Excuse me you never said you were an expert, but you do claim and act as if you have a fundamental understanding of how to cook rice, and that it's all the same except for how quickly the rice is cooked.

[Anonymous No.19026107]

>>19026083
Can you be specific on the texture and appearance?

[Anonymous No.19026114]

>>19026062
peak reddit

[Anonymous No.19026134]

>>19026107
Less sweet, grainier texture that lacked the perfect chew that comes from rice cooked properly, less shine.

>>19026114
Sick burn. I'll let your mother know how creative your insults are when I'm shoving 3 bowling pins up her ass without lube.

[Anonymous No.19026214]

>>19026134
>grainer
this is kind of vague. what do you mean grainier? like wetter?

[Anonymous No.19026223]

[Anonymous No.19026232]

>>19026214
You've said enough, ricelet.

[Anonymous No.19026257]

>>19026223

[Anonymous No.19026271]

[Anonymous No.19026282]

>>19026232
as i thought, you were just making it up lol

[Anonymous No.19026299]

https://youtu.be/Cb05OUzyjsY

[Anonymous No.19026378]

>>19026282
You are so stupid you can't possibly imagine a reality that you fabricate within your own mind. Laughable. If you knew anything about rice you would know what I'm talking about woth my description, but you don't. That was enough for me to know you truly are one of those disgusting subhumans that pretend to be experts because they watched a video and read a couple paragraphs. You are a joke. You can't even post rice. Lol.

[Anonymous No.19026381]

>>19026378
You are so stupid you can't possibly imagine a reality that you haven't fabricated within your own mind.**

[Anonymous No.19026475]

[Anonymous No.19026529]

>>19026378
Seething redditor

[Anonymous No.19026604]

>>19026529
Using the reddit insult means I have won, you braindead npc. I'm off to celebrate my victory by shoving a deflated basketball up your mother's asshole and then use a compressor to inflate it until it pops, so I can hear the gutteral screams of ecstacy she emits when I gape her sweet bootyhole.

You couldn't even post rice. Zero credibility.

[Anonymous No.19026786]

>>19026604
You have to be at least 18 years old to use this site.

[Anonymous No.19027068]

Since this thread is autosaging and a train wreck already, I'll add to the mess. A little while ago, I decided to try deep-frying for the first time, and I went with curry pan. It's not the best, I'm sure, but it hit the spot at the time.

[Anonymous No.19027477]

>>19026786
I got your mother pregnant before I was 18 and I had to deal with your garbage ass. I wanted her to get an abortion and tried shoving a clotheshanger up here coochie like we normally do, but it didn't kill you. Think abouf how much better the world would bs if I had just been able to aim.thst clothes hanger a little better.

The ricelet and dsgenerate know nothing pulls out every braindead npc saying he knows. When you run out you WILL start cycle through the same insults.

>>19027068
Reminds me of the time I tried making stuff bao buns, but yours looks better.

[Anonymous No.19027855]

>>19026068
>I give him one thousand kisses a day, so it doesn't really bother me.
based

[Anonymous No.19027897]

>>19026604
>You couldn't even post rice.
grim
all arguments come down to what basically is "pyw"
while Im not that anon, I honestly prefer rice that is cooked without a rice cooker.
Used a high quality Toshiba rice cooker for what probably over a decade, the model with a REALLY thicc and heavy pot inside, unlike the more modern induction crap with thin pots. Before that was a tiger rice cooker (on off warm) for another decade.
learned to cook on a stove
learned to steam rice
Rice cooker results are just so-so

[Anonymous No.19027923]

>>19027897
He couldn't even say which model rice cooker he used. The dude has NO idea whst he was talking about. Aka ricelet.

My donabe may provide better results than my Japan import flame dance P+I cooker, which has a very heavy and thick walled pot. The convenience and quality is far far better than a pot. If you had the experience I do you would understand. It really is that simple.

[Anonymous No.19027981]

>>19027923
>My donabe may provide better results than my Japan import flame dance P+I cooker, which has a very heavy and thick walled pot. The convenience and quality is far far better than a pot. If you had the experience I do you would understand. It really is that simple.
uuuuh, I wasnt exactly simping for rice cookers, weird flex on that donabe but ok
not sure if lacquered earthen pot can be considered as a modern pot, but I use one when I fancy some rice cooked in broth with crispy bottom, so nice lol