Japanese Ryouri General - /jrg/

[Anonymous No.19055023]

Post stuff related to Japanese cooking here, including travel photos from grorious Nippon.

I'm thinking about getting a donabe just to see what I can do with it and if I like using it, but not sure the size I need. Most recipes in the recipe book I got call for a 2.5L or larger pot, but I'm just cooking for myself (one other person at most). My understanding is that usually the stuff you cook in a donabe isn't really intended to be saved as leftovers, but rather to be eaten while still hot and fragrant. Should I bother with a 2.5-3L pot if it's only ever going to be filled 1/3 of the way, or should I get a 1-1.5L donabe to begin with and try to scale all the recipes down? What are you cooking in your donabe and for how many people? Do you make too much and save leftovers?

[Anonymous No.19055150]

[Anonymous No.19055154]

[Anonymous No.19055157]

[Anonymous No.19055177]

[Anonymous No.19055188]

>>19055177
that looks great

[Anonymous No.19055223]

>>19055023
Here's a donabe I had at a restaurant in Takayama when I went there by myself. I can't remember how big it was. It definitely seemed like it wouldn't be enough food when they brought it out, but it ended up being just right. Maybe 1.5L in size?

[Anonymous No.19055265]

>>19055177
>>19055188
>dump shit in broth
>wuuuaaa so oishiiii
I'm dead inside

[Anonymous No.19055275]

>>19055265

[Anonymous No.19055338]

>>19055023

[Anonymous No.19055344]

>>19055338
This.

OP, if you want a clay pot, get one with a non-porous glaze. Those Jap nabes will always be leaking water into your stove.

[Anonymous No.19055413]

>>19055338
>>19055344
Second this. Please consider the possibility that you get more enjoyment from high quality cookware manufactured in your own country that's practical for your daily life. Also consider that there's a front desk and a back office for culture. You may discover that the Japanese, Chinese, Koreans and Indians just use plain old stuff behind the scenes that's easy to use, can be handled roughly, doesn't spill etc. Same thing for any other gimmick, like Americans and their cast iron skillets or rich stay-at-home women with Le Creuset etc.

[Anonymous No.19055436]

>>19055338
>>19055344
>>19055413
No fun allowed

[Anonymous No.19055442]

>>19055265
>American cooking be like: beans? Nah. Beans with a truck load of sugar, salt, vinegar and carcinogenic smoke? Hell yeah! Salmon, bacon, hamburgers, steak? Nah. Salmon, bacon, hamburgers, steak heated and smoked until carcinogenic? Hell yeah!
>French cooking be like: X? Nah. X with a truck load of butter, flour, garlic, green twigs and wine? Hell yeah!
>Indian cooking be like: X? Nah. X with a truck load of fried spices? Hell yeah!
>etc.
Double standards. All cooking is basically a spin on not wanting to eat plain fruit, vegetables and meat because our taste is ruined since childhood so we need to stimulate ourselves with spices, sugar, salt, vinegar and processed fats.

[Anonymous No.19055449]

>>19055023
>>19055344
Why don't you just get a Dutch oven? What advantages are there to clay over enameled iron?

[Anonymous No.19055459]

>>19055275
I mean, I get you like it, but.. I would have forgiven the Nips if they actually tried to keep the fried shit crispy in the broth.. but it's all SOGGY
what the fuck
even the Chinks know better, they use only extremely crispy pork fat bits to enhance the texture and taste of the broth, and since they are already extremely crispy, they manage to stay crispy when dumped into the broth (top pic).
Also, consider braised duck noodles, protein should be braised until tender in very high quality broth, the way it's meant to be enjoyed (bottom pic)

[Anonymous No.19055465]

>>19055449
porous material (assuming unglazed), good heat retention (and slow to heat up)
food is steamed low and slow inside
Other Asiatic cultures also have good clay pots and they don't cost 5x markup like the Nips'

[Anonymous No.19055469]

>>19055465
Is there a reason you would want a pot to be porous? Also, Dutch ovens have good heat retention as well and are perfectly capable of going low and slow.

[Anonymous No.19055470]

>>19055449
Cast iron is good because it retains a lot of heat *and* it transfers that heat rapidly to your food. The combination of large heat reservoir + large mass makes it good to sear (read: burn) meat. Enameled Dutch ovens can be good because you can sear meat in the bottom and then make your soup in the same pot, while also benefiting, to some extent, from heat transfer to the soup from the sides, which promotes even cooking of stews.

Clay/earthenware, and ceramic/stoneware type vessels like >>19055344 in general, have much, much lower conductivity than iron, while potentially having much larger mass to heat up. Many donabe have very thick bottoms and weigh more than a cast iron DO of similar capacity. So they retain more heat and release it more slowly, over a longer period of time, preventing food from becoming too hot, protecting against sudden changes in heat, and greatly prolonging the time your food will still be steaming hot in them. Cast iron can doesn't keep your food hot for as long of a time, nor is the heat as gentle while cooking.

[Anonymous No.19055474]

>>19055465
The inside is glazed, although kind of a shitty glaze that leaks and has to be "seasoned" by filling in the pores with dissolved flour.

[Anonymous No.19055480]

>>19055469
>Dutch ovens have good heat retention as well and are perfectly capable of going low and slow.
Cast iron on a stove will always have hot spots inside. Earthenware/stoneware is the better material for low and slow--assuming this affects one or more of your ingredients, which is not always the case.

[Anonymous No.19055500]

>>19055469
>want a pot to be porous?
porous here doesn't mean literal water flowing out from the container like someone shot a gasoline barrel anon

[Anonymous No.19055501]

>>19055459
>Also, consider braised duck noodles, protein should be braised until tender in very high quality broth, the way it's meant to be enjoyed (bottom pic)
That honestly does not look like the product of a 100+ IQ civilization. If you want to put meat in a soup, please cut it into bite-sized pieces, or at least de-bone it. What the fuck. It's like how they put shrimp into soups that have the entire shell still attached. Have a little consideration for the person eating your food and don't make us put our fingers into the soup to finish the preparation you should have done.

[Anonymous No.19055506]

>>19055500
That's not what I had in mind, and you didn't answer my question.

[Anonymous No.19055524]

>>19055506
I don’t believe anyone wants the pot to be porous. It’s just that grorious nipponese clay, dredged from the depths of Biwa-ko and folded a thousand times which everyone in Japan agrees is the best clay for donabe and glazed with traditional glazed used for hundreds of years just happens to be slightly porous.

[Anonymous No.19055532]

>>19055501
Some shops do cut it up, some don't, there you go
Bones-in meat is the best, you can not argue against this.
Anyway, the taste is superior to any authentic "Ramen" from Japan.
>>19055506
OK, porous here means liquid can be absorbed into the pot itself, cooking with it is like giving the food inside a sauna, the food is is not likely to burn (remember that webm of a chink boiling food inside a watery plastic bag? now that bag has good heat retention)

[Anonymous No.19055556]

>>19055480
>Heavy stainless steel is the better material for almost everything except frying fish and eggs: slow cooking, searing steaks, acidic sauce, delicate sauce, melting cheese and chocolate, roasting spices.
Agreed.

[Anonymous No.19055561]

>>19055556
Who in God’s name are you quoting? This looks like an inverted sarcastic greentext where you did some sort of typographic oopsie and now it makes no sense at all. Wtf.

[Anonymous No.19056247]

Any trusty recipe for a ramen broth? I have 3-4 chicken backs but I'm not sure how long should I cook them for, at what temperature and which aromatics to add? Also can I freeze it?

[Anonymous No.19056259]

>>19055442
except greek and italian cooking, which is why they're the best

[Anonymous No.19056856]

[Anonymous No.19056980]

[Anonymous No.19057019]

I will be making very high quality short grain rice in my donabe tonight. Last time was very dishonorable because I added too much stuff to the pot. This time I will bring honor to my family and cook excellent rice!

[Anonymous No.19057045]

>>19057019
Mrs. Kamado is looking forward to it!

[Anonymous No.19057110]

>>19055459
china has like 5000 years history and many ethnicities inside and involves many different types of cuisines lol. its hard to mog china when it comes to food.

[Anonymous No.19057124]

>>19055459
>>19057110
if u say middle eastern food is better than chinese food, then china will just bring up the middle eastern china food. if u say japanese ramen better, china will bring up one of their many types of noodles. If u say american bbq is better, china will just bring up there many types of bbq.

[Anonymous No.19057131]

>>19057110
The chinese will eat anything with 4 legs except a table.

Classically done. Simple as.

[Anonymous No.19057191]

[Anonymous No.19057204]

>>19057110
>china has like 5000 years history
People have lived there for a long time. There was never a continuum of government for that long, and the modern PRC is trying to erase all of their traditional beliefs.
>and many ethnicities
All the non-Hans are marginalized or sent to the labor camps.
>inside and involves many different types of cuisines lol. its hard to mog china when it comes to food.
People there literally eat anything because they live in squalor and don't have souls. They eat dogs, and kill them in the most painful way possible because they think the adrenaline released while an animal is in pain makes the meat taste better. There is nothing to envy in Chinese cuisine.

[Anonymous No.19057219]

>>19057045
It is happening. 3 go of akita akitakomachi organic short grain.

Looking for a little crispy on the bottom.

[Anonymous No.19057230]

>>19057131
u do now china literally is the number 1 country in the world right now rite? usa has lots of black and brown and so does the west and its imploding into itself.

[Anonymous No.19057235]

>>19057204
>There is nothing to envy in Chinese cuisine.
dont be dense.

[Anonymous No.19057251]

>>19057204
>There is nothing to envy in Chinese cuisine.
ok tell me you are not well travelled without telling me that. >>19057204
>People there literally eat anything because they live in squalor
Keep thinking that China keeps improving and where ever you are becomes more third world. You are ignorant based on what you said. OHHH DOGS, eat anything, live in squalor. China consumes the most expensive food in the world

[Anonymous No.19057252]

>>19055442
>BBQ baked beans is the only way Americans prepare beans. next point is so convoluted I'll just WTF splatter bullshit here
>green twigs
You mean herbs?
>Indian
well they're special
Overall your points are complete bullshit.

[Anonymous No.19057255]

>>19057204
simply based on the wealth the average chinese person has, it mogs the shit out of the west. isnt like 74 percent of usa ppl live paycheck to paycheck?

[Anonymous No.19057261]

[Anonymous No.19057267]

20 minutes with flame off before opening. The smell is toasty but not burnt. I may have succeeded, but only time will tell. I walk the dog now.


>>19057230
Literally what the chinese say about
themselves... I'm part of the wang gang my upset chingchong friend.

[Anonymous No.19057275]

>>19057255
>average Chinese person
that would be a no. Even when you factor in the socialist ideals of the quality of life index and whatever other matrices commonly used by left leaning NGOs that measure these sorts of things, China is still quite a ways behind. They simply have too many people to have a very high average wealth. There's a much larger discrepancy when only median income is considered. https://worldpopulationreview.com/country-rankings/standard-of-living-by-country

[Anonymous No.19057280]

>>19057267
based on what i see, chinese have a lot of spending power, and are the consumers of a lot of luxury things. The average chinese dinner restaurant has literal live seafood tanks. and its not even "high end". Non chinese supermarkets barely have a live seafood section. a shitty chinese supermarket has a bigger live seafood section than wholefoods.

[Anonymous No.19057286]

>>19057275
idk how recent that is. but the average asian dude u see through out ur day defintely eats better than u each meal.

[Anonymous No.19057288]

>>19057275
idk how thats possible when 74% of americans are living paycheck to paycheck

[Anonymous No.19057292]

>>19057286
You could look at the picture and see that it says 2023, and not go even harder potato to assume you know my eating habits.

[Anonymous No.19057293]

>>19057280
Bud I never said anything bad about them. I just said they eat every animal they can get their hands on. You're the one who thinks that's a bad thing. I chinese friend told me that's a classic joke they say about themselves.

Also imagine believing any sort of posted metric about the land of censorship.

[Anonymous No.19057296]

>>19057288
ONE city in china has the population of California. i doubt thats accurant, that pic is liek saying blacks are 15 percent of the population while EVERY single movie now is made for black people.

[Anonymous No.19057300]

>>19057293
its a joke yes, and they do eat dogs. however, what im saying is chinese food mogs all other food simply based on chinese ethnicities.

[Anonymous No.19057304]

>>19057293
Chinas variation of food simply beats all others. if we talk about noodle soup, china has so many regions variations of it.

[Anonymous No.19057308]

>>19057275
quality of life is going out and not seeing any _____________ .

[Anonymous No.19057313]

>>19057308
>>19057275
nothing can beat that. nothing. the moment you let ___________in, your country turns to shit.

[Anonymous No.19057323]

>>19057251
>China keeps improving
>OHHH DOGS, eat anything, live in squalor. China consumes the most expensive food in the world
China can't even grow enough food to feed themselves, since Communism provides zero incentive for Chinksects to do hard work.

>>19057255
>simply based on the wealth the average chinese person has, it mogs the shit out of the west
lmao, the average Chinksect lives in squalor.

[Anonymous No.19057327]

>>19057323
simply based on population ,china beats usa. ONE city in China more population than Cali. another city in China is more than NYC. even if theres lots of poor chinese people, theres more rich ppl in china than usa based on population.

[Anonymous No.19057328]

>>19057288
>idk how thats possible when 74% of americans are living paycheck to paycheck
Yeah, that's bad.

The only people eating rats in America, though, are Chinese nationals.

https://www.youtube.com/watch?v=Zx1yB4cbnUI

[Anonymous No.19057331]

>>19057323
>lmao, the average Chinksect lives in squalor.
keep believing that. theres a reason why all chinese restaurants and supermarkets sell expensive items while non chinese ones sell averge shit. the seafood section alone mogs whole foods.

[Anonymous No.19057335]

>>19057328
yes some chinese ppl eat rats. listen pal, if u wanna diss china, u have say something that a chinaman cant say something back. lots of other country have ppl eating rats too, didnt nyc last month have some chick roasting gerbils on the street lol.

[Anonymous No.19057345]

>>19057280
>The average chinese dinner restaurant has literal live seafood tanks. and its not even "high end".
Pic related, some "high end" fresh Chinese seafood in tanks.

[Anonymous No.19057354]

>>19057345
lmfao. i would do that.

[Anonymous No.19057355]

Okay, boys. The rice came out GREAT. Wonderfully sweet and savory with a soft chew. I will be using lower than a 1:1 rice to water ratio next time. Incredible rice.

[Anonymous No.19057357]

>>19057331
>keep believing that.
Average annual income is $12,000. What do you call it, if not squalor?

>>19057327
>simply based on population ,china beats usa.
This isn't a relevant metric when most of them live in shacks and subsist off of song birds and mice.

>>19057335
>didnt nyc last month have some chick roasting gerbils on the street lol.
*some Chink

[Anonymous No.19057362]

>>19057355
I need to learn what rice to use. All the shit at my local Asian grocery stores says it's either medium grain or "sweet." Wtf is sweet rice. Which rice am I supposed to use for Japanese Kamada-san?

[Anonymous No.19057373]

>cannibalism

[Anonymous No.19057377]

What kind of fucking dumb shill comes to the Japanese thread to shill for the CCP anyway? Fucking dumb animal.

[Anonymous No.19057388]

>>19057357
theres probably more rich chinese than there are rich americans.

[Anonymous No.19057390]

[Anonymous No.19057396]

>>19057357
no lol, it was some chick from the third world, which is what usa is becoming.

[Anonymous No.19057401]

>>19057388
Tell me...how did that work out for Jack Ma?

[Anonymous No.19057409]

>>19057396
>no lol, it was some chick from the third world
What do you mean "lol no" as if China is a first world country?

[Anonymous No.19057410]

>>19057401
even i was thinking Jack was saying some dumb shit before the whole fiasco, he was pretty much saying china should be more like usa

[Anonymous No.19057416]

>>19057409
your top city is what, LA, NYC? china is bigger, therefore everything is better. like how since usa is bigger than canada, everything is better.

[Anonymous No.19057423]

>>19057401
like before ccp went after him, even i was thinking "why would u wana china to turn into usa"

[Anonymous No.19057438]

Wa la. Simple chicken thighs with a sweet soy sauce, cedar aged miso, spicy Japanese chili powder, ginger, and garlic. Looks plain, but it is very delicious. I like a simpler topping to let the rice shine.

>>19057362
What are you trying to do? I can vouch for The rice factory. Best short grain rice I have ever had.

>>19057362

[Anonymous No.19057445]

>>19057401
tell me....do you kneel?

[Anonymous No.19057456]

>>19057410
>>19057416
>>19057423

Holy shit, this is a real, live Chinksect.

[Anonymous No.19057460]

>>19057456
bring me to your groid master

[Anonymous No.19057481]

>>19057456
based on whats happening in the world, u cant insult chinese ppl anymore. chinese are superior. the only superpower with a real population and not a bunch of immigrants. KNEEL

[Anonymous No.19057497]

[Anonymous No.19057534]

>>19057481
And they still can't forget about the rape of Nanking... Lmfao. Stop shitting up the comfy Japanese food thread. Your dog is getting cold.

[Anonymous No.19057541]

>>19057355
Fucking faggot who gives a shit? Wow you made rice, BIG FUCKING WHOOP. you boring bastard. You pathetic, worthless piece of shit. Fuck off back to redit boring bastard better yet kys

[Anonymous No.19057562]

>>19057541
Lmfao. Seethe more you jealous little nobody. I wonder if your next reply will showcase even better how much of a sad little loser you truly are. Thanks for providing everyone with a great laugh at your expense.

[Anonymous No.19057569]

>>19055556
>It thinks greenmeme arrows are for quoting
>2020

[Anonymous No.19057574]

>>19057534
lol the rape of nanking is japans cope for getting nuked twice. lol.

[Anonymous No.19057580]

>>19057541
ricelet.

[Anonymous No.19057582]

>>19057355
美味しそうですね。

[Anonymous No.19057605]

>>19057355
>>19057562
>spent 350 dollars + shipping so you can have soggy rice at the edge of the double-lid action Kamado Donabe
commit seppuku, NOW

[Anonymous No.19057607]

[Anonymous No.19057616]

>>19057607
never had any satisfactory Gyoza from all the Japanese restaurants I visited, sadly. They just can't seem to do the fillings right.

[Anonymous No.19057641]

>>19057261
cheese and hot dog stuffed pizza crust!

[Anonymous No.19057649]

>>19057605
Way to out yourself as a ricelet. Post rice. Also get it right dummy. My kumoi kiln donabe that is still in the mail was 350. This hasegetani donabe was only 200 bucks.

350 WITH SHIPPING. The guy was discounting it for 100, but the shipping was also 100. Seriously so dumb. Lol.

[Anonymous No.19057668]

[Anonymous No.19057680]

>>19057649
>The guy was discounting it for 100, but the shipping was also 100.
for what reason? to make it like a good deal?
>Way to out yourself as a ricelet. Post rice.
in 12 hours I will btfo your rice, fucking loudmouth ricelet

[Anonymous No.19057709]

japanese cuisine is extremely overrated

[Anonymous No.19057740]

>>19057709
yeah
it's around 5-7/10 for me, their gyozas are consistently 4
A5 beef is easily 9/10, however

[Anonymous No.19057745]

>>19057709
You have no culture.

[Anonymous No.19057748]

>>19057680
DO IT. I want to see the rice the moment after you open the lid. That's when I took the picture of mine. You fluff it to steam off that tiny bit of moisture. I also polished the rice when I was rinsing it, so it is nice and shiny. Something you would know if you weren't a giga-ricelet. I've had many people tell me my rice was soggy because it was shining beautifully.

I just took this picture. Notice how essentially every grain is intact, and it is nicely glossy? Obvious sign that it is not soggy.

Last thing I will mention. I always start off with a 1:1 for my water to rice ratio. The unparalleled freshness of this rice means that .9:1 would do better most likely. I do not cook perfect. I am on the path towards perfect. Please do not EVER forget that.

>discount.
I have no clue. Kumoi kiln donabes are near impossible to get outside of Japan, and difficult to get in Japan, so I'm happy regardless.

It's incredible how much effort goes into every aspect of producing those things. Very cool to read about it all. Aside from being the most respected rice cooking implement in Japan it is a true work of craftsmanship.

[Anonymous No.19057758]

>>19057748
AND YES, I KNOW THERE IS DOG HAIR IN MY RICE. HE IS SHEDDING LIKE YOU COULDN'T IMAGINE.

I DO NOT MIND IT BECAUSE I KISS HIM 1000X PER DAY.

[Anonymous No.19057769]

>>19057605
I have one and it's surprisingly easy to get it right. As long as you wash the rice and let it soak about 20 minutes before cooking, it comes out perfect every time. Cook time is only about 15 minutes, quite fast.

[Anonymous No.19057774]

>>19057748
lol nice pubic hair

>>19057758
cope we all know it's there because you were flicking yourself off over your rice

[Anonymous No.19057794]

This is an interesting, but somewhat underwhelming article on blind rice tasting in Japan. I bet the dude who made the rice at the end didn't use good water to rinse, soak, and cook his rice. What an absolute ricelet.

https://tastecooking.com/the-tenacious-quest-to-find-the-worlds-best-rice/


>>19057774
WRONG. Pretty funny regardless. What else am I supposed to do while my rice finishes cooking?

[Anonymous No.19057826]

>>19057748
>I also polished the rice when I was rinsing it, so it is nice and shiny. Something you would know if you weren't a giga-ricelet. I've had many people tell me my rice was soggy because it was shining beautifully.
Fucking hell, yes, we all know that rinsing/grinding motion between hands to polish rice during wash you fucking ricelet, it's not esoteric knowledge, you are NOT in the inner circle. And no, I was specifically talking about the grains at the very edge - over expanded and mushy. The ones at the middle are properly cooked, no doubt.
>Kumoi kiln donabes are near impossible to get outside of Japan, and difficult to get in Japan, so I'm happy regardless.
good for you, enjoy it

[Anonymous No.19057847]

>>19057562
What could I possibly be jealous of?

[Anonymous No.19057858]

>>19057826
I thought I made it clear everyone who isn't a ricelet knows those things.

>side sog
I think that is actually due to the factory made nature of the hasegetani kamodo. The fit isn't perfect on the lids, so it allows moisture to seep down the sides as it cooks.
It may also be from not dialing in the burner level yet. I've used the thing like 6 times. Never said I was kamado expert..

Next time I'm giving it a couple minutes of warm up, so it doesn't crack on me and then I'll crank it up to almost full blast for the remainder of the cook. I thought I was going to get a little toasty on the bottom, but I got absolutely none. Also definitely going to use a .9:1 ratio. We shall see if that solves my problems.

[Anonymous No.19057863]

>>19057847
Who cares? Loser. Go be a sad sack of shit somewhere else and stop projecting so hard.

[Anonymous No.19057945]

[Anonymous No.19057952]

>>19057863
so both you and that guy don't care, why keep replying to each other?
a really perplexing exchange of information

[Anonymous No.19058103]

>>19057952
do you care? why are you commenting? also, post rice.

[Anonymous No.19058141]

>>19058103
Yes? I obviously wanted to know WHY both of you kept replying to each other, whoever wins, there shall be only one. You aren't very bright, aren't you?

[Anonymous No.19058242]

>>19058141
I replied to him because I gotta clap back when someone disrespects rice like that. He also deserves to know the truth.

>>19058103
Absolutely based post rice poster.

[Anonymous No.19058251]

>>19057863
Lmao this faggot posting pictures of some rice made in a rice cooker and he calls me the loser lmao.
I live in Japan, cunt, I can eat the finest Japanese cuisine whenever I want, you worthless piece of shit. Youre nothing.

[Anonymous No.19058258]

>>19058251
Prove it.

[Anonymous No.19058267]

>>19058242
>I replied to him because I gotta clap back when someone disrespects rice like that.
If you look it the other way, it could be that "good rice" is the norm to him, so lauding about cooking rice might seem a but pretentious (in his view)
For example, say, someone that can effortlessly make X, infact, he has made X so much that it's normal to him, like an everyday stuff, and then someone else makes X, a bit worse - called x, comes out and can't stop lauding how good his x is to everyone, obviously the guy that can make X effortlessly would pity the guy that came later

[Anonymous No.19058292]

>>19057497
Cute chopstick rests.

[Anonymous No.19058296]

>>19058267
I suppose so... Did you read his response? You are surely wrong if you take it into account.

[Anonymous No.19058358]

[Anonymous No.19058388]

[Anonymous No.19058397]

[Oodles of noodles thread. No.19058509]

>>19057438
i don´t like the way they cook the thigh for dishes like these. always comes out kinda dry and gummy.

>source: i have an authentic takoyaki and donburi restaurant in my area.

[Anonymous No.19058532]

>>19058258
Nah faggot kys.

[Anonymous No.19058645]

[Anonymous No.19059116]

I made a bunch of onigiri I'm storing in the fridge. I'll microwave one and then get some nori out after it's nice and hot so it doesn't get soggy.

[Anonymous No.19059157]

>>19058509
Lucky. I wish I had more authentic restaurants nearby as a reference for my own cooking. I've figured out how to make stuff I personally find delicious, so it's not too big of a deal.
Used my anova precision oven on sous vide mode with 100% steam at 165f for maybe 1 hour. Juicy and tender. I spoon the cooking juices over the chicken to make it even nicer as well.

>>19058645
Looks pretty good. I like the flirtatious nature of your picture. Did it come out like that, or did you fluff it already?

>>19059116
Do you know how many grams an onigiri should be? I found out the rice ball for nigiri should only be 9-15g of rice depending and it made my sushi about 10x better.

[Anonymous No.19059290]

>>19058103
>also, post rice.
>>19057649
>Post rice
Here you are, rice-schizo-abe.
Continuous sheen, non-deformed grains, minimal micro-abrasion, smooth grain exterior, chewy, perfectly cooked. And I didn't have to use a 250 USD Donabe or a 1000 USD Zojirushi.
The only drawback of me owning rice like this is that I don't eat much, it's been over a year and I have not finished this 2kg Nip short grain pack. Gonna be a long time until I can get my hands on some Shinmai again.

[Anonymous No.19059405]

>>19059290
Did you steam your rice?

[Anonymous No.19059648]

>>19059405
Yeah

[Anonymous No.19059675]

>>19059648
I'm going to steam rice as an experiment. Recipe? I've made probably 30lbs+ of steamed rice to make koji, which is why I recognized it as steamed, and I have never really enjoyed it as much as conventionally cooked rice.

[Anonymous No.19059703]

>>19059675
>Recipe?
rinse and soak until white
then steam on high, literally that's it.
after 8 mins check for consistency. Drizzle water and steam 4 mins more if too chewy, you can do this until the rice reach your preferred doneness.
alternatively:
blanch in very hot water for 1.5-2.5 mins and steam for shorter steam time
Steaming does not agitate the grains, results in superior texture and sheen.

[Anonymous No.19059718]

Imagine the stench from >>19057345, that looks like some sort of health violation

[Anonymous No.19059731]

>>19059703
Thanks for the recipe. I'll probably post about it later today. My guess is it will be more of a subjective difference, but we shall see.

Keep in mind that my 1:1 starting point for a new rice was too much as it usually is for the very fresh rice I get.

Here is a picture of a different cultivar I cooked very similarly. This rice came out much better looking. Excellent maybe.

[Anonymous No.19059748]

>>19059703
Same rice as >>19059731 prepared with edomae style rice seasoning.

It was my first time preparing sushi rice like this, so I was experimenting with the amount of seasoning to add. The recipe called for even more than I had added here... The seasoning soaked in better after I mixed it up more.

[Anonymous No.19059760]

>>19059703
And finally the dishonorable onigiri I made because I really wanted to see what this edomae seasoning was all about. You can see how the seasoning integrated nicely with the rice after some more mixing.

They came out really tasty. I made some with some minced pickled shiitakes that were amazing.

[Anonymous No.19060722]

I like Japanese rice.

[Anonymous No.19061083]

>>19059760
No one cares about your gay ass onigiri, queermo. Lmao you pathetic piece of shit. Who me? I'm lying in bed in Japan man, it's raining and I am at piece. Wonder what authentic Japanese cuisine I'll eat today. Think I'll get McDonald's lmao you fucking maggot

[Anonymous No.19061499]

[Anonymous No.19061502]

>>19061083
>piece

LOL. LMAO. ROFL.

[Anonymous No.19061515]

Gonna try making some matcha anpan tomorrow. I know it's not what people might think of first when they hear "Japanese food", but Japan's snack breads are pretty tasty.

[Anonymous No.19061522]

>>19061515
Looking forward to it. Love Japanese milk bread. It's like wonderbread, but actually delicious.

[Anonymous No.19061556]

>>19061515
Faggot noone cares kys. I could go buy some of the highest quality anoan right now if I wanted. And what the fuck are you going to do about it? Post some gay ass faggot pictures of your shit cooking? Lmao you worthless scum.

[Anonymous No.19061573]

>>19061556
I could buy some, too, anon. But I like making bread and giving it away to people. It's very therapeutic; I recommend it.

[Anonymous No.19061599]

>>19061573
I recommend you shutting the fuck up and stopping being a faggot. Fucking loser lmao. K I'm off out for a drive now on the highways and byways of Japan, man. You enjoy being a faggot though eh?

[Anonymous No.19061602]

>>19061599
Have a good day, anon. If you find something tasty, do post pics.

[Anonymous No.19061610]

>>19061602
He will never post a picture. He calls everyone a faggot, but does not realize that he is a faggot in the truest sense of the word. A bundle of sticks, something that does not contribute, a useless and leeching member of society. It's truly hilarious.

[Anonymous No.19061611]

>>19057758
Insanity

[Anonymous No.19061623]

[Anonymous No.19061812]

>>19061610
Sometimes I wonder how I’m perceived by strangers on the internet. And then I remember that I don’t give a fuck, and I take solace in the fact that I’m not Chinese.

[Anonymous No.19062501]

>>19061610
What's your contribution to society then faglord? I enjoyed my drive. Bet you've done nothing but sit on your phone posting faggot stuff lmao.

[Anonymous No.19062605]

[Anonymous No.19062616]

[Anonymous No.19062624]

>>19062605
Interesting. I have an abundance of white poppyseeds that I was thinking of using on the bread in place of the more orthodox black sesame seeds >>19061623 .

[Anonymous No.19062644]

[Anonymous No.19062647]

[Anonymous No.19062652]

>>19062644
The sakura sweets that come out at this time of year are so nice. I had a sakura cheese tart last week that was lovely.

[Anonymous No.19062653]

[Anonymous No.19062654]

[Anonymous No.19062724]

>>19062654
This fucking faggots paying for a 4chan pass to post his faggot photos lmaooo. You might like to know that Sakura has started to bloom here. I drove past some trees today. Bet you can't even drive lmao

[Anonymous No.19062745]

>>19062724
Did you eat anything good on your drive, anon?

[Anonymous No.19062781]

[Anonymous No.19062798]

>>19062781
Nice. I usually fix curry on the weekends, but today I went with hayashi rice, heavy on the tomato. Good stuff.

[Anonymous No.19062827]

>>19062798
Hayashi rice is also good.

[Anonymous No.19063528]

Does Wakamesake taste good?

[Anonymous No.19063647]

I know this is the jap thread but I don't want to shit up the catalog too badly. Just got done with a bowl of that Korean buldak ramen, the normal black pack. Made it for the first time following what I thought was a meme video: drained 90% of the water, added sauce and mixed in peanut butter, returned to burner on low to simmer and added an egg then covered it with noodles to cook and had it with some green onion on top. God damn dude, I didn't realize a plastic pack of ramen could be good. I used to make prison ramen and kept the broth but now I don't think I'll go back. What other ramen additions am I missing out on?

[Anonymous No.19063838]

>>19063647
Roasted Sesame seed oil, miso paste, american cheese, powdered beef gelatine.

[Anonymous No.19064085]

This has been procured.

[Anonymous No.19064979]

>>19055023
Took me a second to realise that by ryouri you meant 料理.

[Anonymous No.19065023]

>>19064979
Is that because you're a fucking retard? Get the fuck out my thread then kys

[Anonymous No.19065044]

>>19065023
Don't speak to your mother that way.

[Anonymous No.19065084]

>>19064085
Any plans for it?

[Anonymous No.19065154]

>>19065084
throwing at the h1b1 visas

[Anonymous No.19065229]

>>19065084
I will make Jap curry as a start. Smells like it would be nice in a chicken marinade as well.

[Anonymous No.19065266]

>>19065229
Have you ever made curry from scratch? I'd be interested to hear what you think of it.

[Anonymous No.19065277]

>>19065266
I've never had Japanese curry before, but it's one of those easy to make classics I figured I should eventually get around to making.

[Anonymous No.19065310]

>>19065277
Lmao this fucking faggot. Boring bastard who gives a shit if you're making a curry? Lmao whoop de fucking do. Who me? I could go get authentic Japanese curry for lunch if I wanted, and what the fuck are you going to do about it retard? Pathetic maggot lmao.

[Anonymous No.19065316]

>>19065277
Nice. I think it's pretty hard to screw up, so you should be absolutely fine. Enjoy!

[Anonymous No.19065427]

>>19065310
Have you found any particularly good curry places? I'm kind if limited in what I can eat, but I do like Coco Ichi's vegetable curry, especially their winter version. The soup curry is really nice, too.

[Anonymous No.19065908]

>>19065427
I don't like japanese curry that much it's shit, just like the faggot rice poster. Indian curries are miles better (though all the places sseem to have the same menus)

[Anonymous No.19066005]

>>19065908
Projecting your uselessness as always. It's a funny little schtick ya got going. Everyone laughs at you.

[Anonymous No.19066089]

>>19065908
It's a shame you think so as it seems there are endless varieties of Japanese curry around the country. I hope you can find some food you can enjoy.

[Anonymous No.19066175]

>>19061515
Well they don't look the best, but they smell pretty great. Second batch is in the oven now.

[Anonymous No.19066180]

The one thing westerners fail to understand about sushi is it is all about the rice. Particularly the seasoning and cooking of the rice. Perfect sushi is the unification of the best seafood and rice. In Japan an apprentice sushi chef with spend their first year. Just cooking and preparing rice. He or she will not be allowed near the seafood until they prove their worth. The perfect sushi is all about timing. A splt second can ruin everything. Both the fish and rice should hit your palette at the exact moment. It generally melts in your mouth giving a strong unnami flavour. Stimulating the taste buds and triggering pleasure centers in the brain. The seafood will be perfectly saurced and" aged.". Yes aged is important. Not all sushi is fresh from the ocean. Even a perfect Bluefin. Will sit on ice until the flesh has reached the perfect consistency. So that when it is chewed. It will quickly disappear.

[Anonymous No.19066196]

>>19066180
I've heard for nigiri you should have the fish hit your tongue first, but I have also heard some sushi chefs do not want their customers to do that, and the rice ball should hit their tongue first. Are you saying both rice and fish should hit tongue at the same time?

Thoguhts on edomae sushi?

[Anonymous No.19066229]

[Anonymous No.19066253]

>>19066005
How in any way was the post "projecting" my "uselessness". Can you explain that? I doubt it seeing as you don't seem to know the meaning of the words you use.
One could argue that it is in fact you projecting, calling me uselessness and saying I don't contribute to society, when you have no idea who I am or what I do.
You know who you are though, don't you? And you don't like it.

>>19066089
I ended up going to coco ichi in the end anyway lol.
Just because I'm not found of japanese curry doesn't mean that's not food that I enjoy, idiot. Stop talking like a retarded faggot like that other guy.

>>19066196
Shut the fuck up retard.

[Anonymous No.19066296]

>>19066253
>multiple replies
>redditspacing
>fedora tipping

[Anonymous No.19067143]

>>19066296
He is completely useless. It's really great to laugh at king japan man.

>>19066253
Haha bitch tits I got you to write that whole long thing that doesn't even make any sense. The only reason you felt inclined to write something so long is because you know it is true. Lmfao. Nice picture I got you to post.

[Anonymous No.19067253]

>>19066229
Why do they use a million tiny plates instead of just one big one?

[Anonymous No.19067806]

How long does a package of red miso last in the fridge once the seal has been broken?

[Anonymous No.19067814]

>>19067806
Forever. Just keep it from drying out. Red miso is already aged for multiple years.

[Anonymous No.19068063]

Doing a roadtrip through Japan in May. (friend has a car there)
Main area will be Kyoto, but also stopping along the way from Tokyo to Nagano, Kanazawa, Gifu and hopefully Kagawa if there's time

Any recs on places to see, regional dishes to taste and other things? Thanks!

[Anonymous No.19068157]

>>19068063
Go to sanjo and get a world class chef's knife.

[Anonymous No.19068225]

Fin. Looks and smells pretty good. Made it extra spicy with a very hot Japanese pepper.

Incredibly cool, exciting, and interesting.

[Anonymous No.19068322]

I'll be making beef curry with this beautifully marbled chuck from a cow I raised.

[Anonymous No.19068403]

>>19057261
so like do they expect you to peel the shrimp tail back or are you supposed to eat that(dislike)

[Anonymous No.19068418]

>>19059760
it's cute anon

[Anonymous No.19068424]

My GF is a massive weeb and loves everything japanese, her birthday is coming up and I was thinking I'd cook her up something japanese, any ideas for something that doesn't require some obscure shit I can't get in germany?

[Anonymous No.19068443]

>>19068424
>Germany
Why don't you scheisse in her mouth, you dirty kraut? Lmao

[Anonymous No.19068456]

>>19068443
I fucking hate that stereotype as if all of us do that.
(We're saving that for dessert, duh)

[Anonymous No.19068810]

Home stretch just need to simmer it until the beef is tender and add the taters... Except for making some amazing rice. Think I will use my rice cooker instead of donabe because I'm exhausted today, and have no clue why I spent all this time making Japanese beef curry. Perfect for the cold and rainy weather at least.

[Anonymous No.19068846]

>>19055413
Consider this: people enjoy things

Seriously. I could "cook things in my own country" but Japanese food is so damn good. Waah waah weeb. Stop being a child with frivolous name calling. Consider where you are. Consider offing yourself coming into a dedicated thread.You are as much as a parasite as a surface level okatu fanboy.

[Anonymous No.19068866]

>>19068225
Did you make your own miso? What is this brown slurry?

[Anonymous No.19068885]

>>19068866
I have actually made my own miso completely from scratch using koji I grew myself, but no. That is the curry roux that you add at the very end to thicken up your curry.

[Anonymous No.19068974]

King of Japan here. Started my day off having a hearty chuckle at the fact that there are some people out there who are so boring and pathetic, they take a picture of rice they have made in their rice cooker and upload it to the internet, as if anyone fucking gives a shit.
Who me? I chose a sea chicken
Onigiri and an orange for breakfast. Have you idiots ever eaten an orange in Japan? I highly doubt it. Fucking maggots lmao.

[Anonymous No.19069122]

>>19068974
New levels of pathetic previously believed to be unobtainable. Truly one of the funniest things I've ever seen.

[Anonymous No.19069180]

>>19069122
Why are you repeating the words I say? Are you truly so boring and devoid of wit that you can't think of something original to say yourself? Lmao
Who me? I'm drinking a coffee, in Japan, man. You keep cooking your rice though eh, if that makes you feel better about your sad little life.

[Anonymous No.19069188]

>>19068974
> Started my day off having a hearty chuckle at the fact that there are some people out there who are so boring and pathetic, they take a picture of rice they have made in their rice cooker and upload it to the internet, as if anyone fucking gives a shit.
At least they aren’t starting a whole new thread with some braindead catchphrase like “keep it or heave it” or posting some stupid “cook along” that they never post in again after finishing the meal.

/ck/ is one of the more female-centric boards on this website. Narcissism goes part-and-parcel with estrogen.

[Anonymous No.19069349]

The curry is done. I will post rice before plating my delicious dinner.

[Anonymous No.19069370]

I hope I have made all who matter proud with my first attempt at Japanese curry. I will post review when I have finished this glorious plate of food.

Please excuse the sloppy plating.

[Anonymous No.19069382]

>>19069349
>I will post rice
Why do you post the rice?

[Anonymous No.19069394]

So far I am very very happy that I made this curry. It is a really nice cold weather food and goes amazingly well with some really nice rice.

>>19069382
It's my thing.

[Anonymous No.19069496]

Yum. I have like 6 more portions of this curry, and I'm very happy ablut that.

I think comparing this to indian curry is about as stupid as comparing an apple to an orange. Just imagine being so stupid. Truly laughable.

[Anonymous No.19069572]

And for dessert.

[Anonymous No.19069901]

King of Japan here (and of this thread, apparently.
Got myself an egg for lunch.
It tickles me that there are extreme losers out there who cook japanese with inferior ingredients, using their inferior skills, and I can just go get whatever I want, when I want.
There's truly nothing more pathetic.

[Anonymous No.19069906]

Anyone else enjoy second desserts? The yamazaki 18 was incredibly delicious btw.

[Anonymous No.19069908]

>>19069901
Cope posting. Keep up the comedy.

[Anonymous No.19070095]

[Anonymous No.19070299]

>>19068157
haven't heard of them. Take it that they're knives from the Sanjo region?

[Anonymous No.19070442]

>>19070299
It's a city in Japan I believe. Lots of great bladesmiths including shigefusa, which is considered on of the best kitchen knife makers in the world.

[Anonymous No.19070713]

[Anonymous No.19070772]

>>19056856
absolutely based

[Anonymous No.19070880]

[Anonymous No.19070951]

[Anonymous No.19070971]

>>19069572
I'd have to sell my first born to get Yamazaki 18 year here

[Anonymous No.19071007]

[Anonymous No.19071065]

>>19057574
the nukes were dropped after. it's what ended the war. plus who cares about the chinese. 自殺してください

[Anonymous No.19071308]

my favorite japanese food is 'go 'za.

[Anonymous No.19071428]

Now that Japanese curry is out of the way I am finally going to use some of the 10lbs of high quality rice bran I purchased to make a nukadoko for all my nukazuke needs. I plan on keeping it in a temp controlled refrigerator I have in my shop.

Pic(kles) of it when I get it started today. :D


My kumoi kiln donabe is arriving today as well. Can't wait to hold it in my arms, stare at it, and actually make rice with it.

>>19071308
Based, but it's spelled gyoza.

[Anonymous No.19073059]

>>19070880
Yum, hard nuts in an otherwise soft dish.

[Anonymous No.19073069]

>>19070095
I can not find gobo/burdock root anywhere in the city where I live.

[Anonymous No.19073085]

>>19071065
yeah who cares about the chinese

[Anonymous No.19073292]

What would you substitute shio kombu with if you don't have any? I have dashi kombu, which I don't think would work - probably going to be way too firm and flavorless. It seems shio kombu is like a condiment and full of seasonings.

[Anonymous No.19073298]

>>19073292
For now, I'm going to add a little hijiki for aesthetics only.

[Anonymous No.19073322]

The nukadoko is completed. Now I just need to stir this thing once or twice a day for the rest of my life! In return I get yummy overnight pickles. Going to add a second batch to this container if I get this first portion working properly.

>>19073298
Nice knife. Who is the maker?

[Anonymous No.19073341]

>>19068424
Make schnitzel but tell her it's tonkatsu.

[Anonymous No.19073355]

>>19073322
https://www.japanny.com/products/shigeki-tanaka-silver-steel-no-3-nashiji-finish-gyuto-japanese-chef-knife-210mm?_pos=8&_sid=fcd56babd&_ss=r

[Anonymous No.19073364]

>>19073322
>nukadoko
Is that like nicocado?

[Anonymous No.19073385]

>>19073364
Toasted rice bran with salt water and flavoring stuff. Eventually it will make nukazuke. You can for example bury a cucumber in the mix and you get a pickle overnight.

Should be a healthy thing to have around, so no it isn't like nikocado.

[Anonymous No.19073405]

Great news as well. My holy grail donabe is here. Everything checks out as it being authentic and in very good condition. Rice will be made with it tommorow most likely. Really cool piece of pottery.

[Anonymous No.19073414]

>>19073292
>>19073298
It kind of turned out. It smelled really good as it was cooking, but when I served it up, it basically is like ginger-scented rice. I'll track down some shio kombu to see how it's supposed to taste according to recipe.

>>19073405
What's so cool about it? Are counterfeits common?

[Anonymous No.19073428]

>>19073414
They're the most highly regarded donabe in Japan. All the high end restaurants make rice in them. It has a full glaze so you can start off with very high heat and don't have to worry about it cracking. It's also a lot thicker than the standard donabe.

They're nearly impossible to get in the states as well. I got lucky and a guy in Thailand was selling this one on etsy.

[Anonymous No.19073433]

>>19073414
That rice looks pretty good btw. Is that a 3 go hasegetani? I have one of those. Works great, but the tolerances leave something to be desired.

[Anonymous No.19073445]

King of Japan here signing in. It's a national holiday today so you know what that means? Going for a drive baaaaby ooh yeah my car is so fucking good you idiots don't even know.
Then I'll be doing some shopping then chilling. Have you pathetic idiots ever been shopping in Japan? I highly doubt it lmao I can buy whatever I want and you shitheads have to order it off the internet or some shit with jacked.up prices and some chink hands all over it lmao fucking losers.
Have a nice day sucking my asshole, retards.

[Anonymous No.19073471]

>>19073433
K A M A D O S A N
A
M
A
D
O
S
A
N

[Anonymous No.19073485]

>>19073471
Ah, yes nagatanien kamado san. Yeah same one. Very good rice from those things. I still need to figure out how to get an even crispy bottom with it. Any luck with that? I've been timing it by waiting until I see "strong" steam and then letting it go for 2-4 minutes after that. 20 minutes rest.

[Anonymous No.19073488]

>>19073414
>huge chunks of ginger
gross can't you buy like a slap chop or something

[Anonymous No.19073557]

Okay I lied. I am making rice tonight.

[Anonymous No.19073560]

>>19073488
Ginger is gross?

[Anonymous No.19073617]

Fun excerpt about kumoi kiln donabe

The clay used by Nakagawa Ippento to make the pots has been specially selected and passed down from generation to generation. The clay is aged and stored in a stone room for many years in naturally humid conditions, humid enough for condensation to occur on the walls of the room. In order to adjust the firmness and stickiness of the clay, the workers use their feet to step on the clay, a method used exclusively by them. The water used to mix the clay into the correct consistency is also special. Known as “living water”, it is rich in micro-organisms, which in turn burn up during the heating process, leaving thousands of microscopic bubbles in the pot’s structure, increasing it’s heat retention properties. Once mixed together, the clay and water mixture is actually tasted personally by Nakagawa Ippento as a way to ensure quality. That right- he actually sticks his finger into the clay slurry and consumes a good lick of it.

The clay used to make Kumoi clay pots is not unlike that of the currently popular Kamado-san Iga clay rice-cooker. Whilst the Kamado-san Iga rice cooker is widely available and currently sold in many places over Japan, Kumoi clay pots have several advantages over the Kamado-san Iga rice cooker. Primarily, the pots made at Kumoi kiln are 3 times thicker compared to traditional donabe claypots. Whilst this means they heat up slower, it also means they heat up much more evenly, and also retain their heat for extremely long periods of times. Furthermore, Nakagawa Ippento was able to invent a method to glaze the entire bottom, including the bottom of the pot which is usually left unglazed. This means that the pot can be exposed to high heat or a powerful flame immediately without the clay breaking from expansion.

[Anonymous No.19073724]

It begins. 10 minutes on high/until boiling 10 minutes on low, 10 minute rest.

[Anonymous No.19073737]

>>19073724
>using a portable butane stove
Why? Don't you live in the land of the free?

[Anonymous No.19073742]

Syaryed boiling at almost exactly 10 minutes from start. Pretty cool.

>>19073737
No gas line to the kitchen. Idk why either. We have one right outside the kitchen for the tankless water heater... :(

[Anonymous No.19073785]

>>19056856
What's the stuff on the right?

[Anonymous No.19073818]

Rice. Came out really great. Slightly softer and more whole rather than the individual grain sort of texture. Definitely more than good enough to enjoy a bowl by itself, or just with some pickled veggies. Really happy I got this thing.

I'll be using my kamado san for more adventurous rice + other ingredient things and the kumoi will strictly be for plain rice.

[Anonymous No.19073916]

>>19073785
Looks like tonjiru in the back and natto in the foreground.

[Anonymous No.19074334]

Got some to katsu ramen. They had unlimites kimchi for FREE as well. Lmao most of you fucking losers would bum your own mother's to have even a shred of kimchi, and there I was stuffing my face with it without a care in the world lmao get fuckt you fucking losers.

[Anonymous No.19074336]

I also got some gyoza. And now I'm looking it all out on the toilet then the toilet is going to spray my asshole clean. Not that you retarded Americans would know what a clean asshole is lmao

[Anonymous No.19074506]

Going grocery shopping at an asian market this week. Recommend some pantry staple, please. So far I've got:
>sake
>mirin
>dried shiitake
>katsuobushi (unsure, depends if it's not too expensive. btw how much does it cost in Japan?)
>konbu
>teriyaki sauce
I've no precise recipe in mind

[Anonymous No.19074707]

>>19074336
>>19074334
Looks like shit. I've had better in the states lmfao. I revoke your status as king(faggot) of Japan. You are now simply the faggot. Almost feel sorry for you...

[Anonymous No.19074816]

Sukiyaki is delicious.

[Anonymous No.19074830]

>>19074816
Suk on deez nuts lmao

[Anonymous No.19074840]

I went to my local Japanese shop. They sell imports from Japan. It’s partially anime merch, and partially groceries and appliances. I went to get some umeboshi, having tried it in a snack pack and liking it. The kind old lady who owns the shop saw me buying umeboshi and gave me umeboshi candy. It was delicious, had chamoy in the middle. Anyone have umeboshi recipes?

[Anonymous No.19074934]

>>19074506
Might as well buy hondashi, furikake, and sesame oil while you're at it. Also buy the meme mayonnaise.

[Anonymous No.19075051]

>>19074506
Rice wine vinegar. Get some dark stuff if they have it along with a good golden one.

A variety of miso pastes is nice to have as well.

[Anonymous No.19075144]

>>19075051
>A variety of miso pastes is nice to have as well.
I have no idea how you use miso except in soups

[Anonymous No.19075157]

>>19074506
>Recommend some pantry staple, please. So far I've got:
It depends on what you want to make, if you're following a recipe or not, but
>miso
>fresh green onion (can get from any grocery store, but I always like to pick it up just to have a fresh supply
>wakame
>tofu
With the kombu and katsuobushi, you can make some really rich miso soup

>sesame oil (check the label to see if it's mixed with rapeseed, though)
>sesame seeds
>furikake
>shichimi togarashi
>soy sauce - and pick up some "usukuchi" soy sauce for cooking with
>nori
>kimchi
>bean sprouts (so much cheaper at Asian markets than my local grocery stores)
>mirin - try to find "hon" mirin (might not be marked as such) instead of aji-mirin or mirin-type condiments, sugar should not be listed as an ingredient
>fresh ginger (always bigger and fresher from an Asian market than my local grocery store)
>various kinds of pickled ginger (the red pickled ginger used as a garnish is called beni shoga)

>katsuobushi (unsure, depends if it's not too expensive. btw how much does it cost in Japan?)
I can get a 2.8 ounce pack for $5.99, although when I look on Amazon, prices are a lot higher, and I'm not sure why. I would definitely pick some up at any price, though. Essential for making really rich, aromatic dashi, but you can use it for a lot of dishes.

>>19074934
>hondashi
Isn't that why he's getting the kombu and katsuobushi?

[Anonymous No.19075195]

>>19075157
>>19075051
>>19074934
thanks a lot for the replies
>usukuchi soy sauce for cooking with
didn't know about this, thanks
>can get a 2.8 ounce pack for $5.99
I can only get those prices by buying half a kilo at a time. Smaller packs (20-40gr) are expensive as fuck for some reason. I'll guess I'll buy the big pack given how essential it looks for Japanese cooking
>Isn't that why he's getting the kombu and katsuobushi?
yes, exactly. I'm kinda against the idea of using instant powder but I don't actually know how it compares to the fresh product (especially since it's very quick to make)

[Anonymous No.19075212]

>>19075144
They're amazing for marinades and salad dressings as well. I think the pineapple/tropical fruit flavors of sweet miso is a true secret ingredient for green salsa.

[Anonymous No.19075260]

>>19055338
Ok, mutt

[Anonymous No.19075902]

>>19055023
Is nobody going to answer the OP?

[Anonymous No.19075921]

>>19074840
>umebosh
you should try the chinese version if possible

[Anonymous No.19076224]

>>19055470
Thanks for the explanation anon

[Anonymous No.19076260]

Going to Japan in a couple of weeks, looking forward to trying all kinds of stuff. Already got a few places I wanna get to for sure but does anyone have any recommendations near Tokyo or Osaka?

[Anonymous No.19077115]

[Anonymous No.19077406]

>>19073059
Those are soybeans.

[Anonymous No.19077731]

[Anonymous No.19078024]

>>19077406
Yes, and?

[Anonymous No.19078072]

>>19055023
itt: pretentious culture vultures

[Anonymous No.19078224]

>>19078072
>reeee stop appropriating foreign cultures
>my culture is not your dinner!!!

Fuck off back to tumblr

[Anonymous No.19078228]

Hey guys the rice factory is selling a rice called gifu inochi-no ichi. 2022 harvest. It is a very very special rice that will sell out quickly.

Trf-ny.com

[Anonymous No.19078377]

>>19078072
>culture vultures
what does this even mean

[Anonymous No.19078530]

What do yall put in your miso shiru?

[Anonymous No.19078670]

>>19078377
The anon who said that is really stupid. Vultures eat the rotting carcass of dead animals, so a culture vulture would logically mean people who pick apart and "appropriating" a dead culture for their own gain.

Personally I just enjoy cuisine with very high quality products, and Japan takes it to the extreme with the quality of many food and cooking related things.

Please remember enjoying things is strictly forbidden on ck.

[Anonymous No.19078736]

>>19078377
>>19078670
>anon is really stupid
>overlooks the point because he cant articulate an argument
you guys are fuckin sad youre so desperate to be japanese, when i see you in the streets trying to use chop sticks you look like fuckin morons

[Anonymous No.19078814]

>>19078736
Says I misses the argument.

Comes up with the most braindead non argument in existence. Lmao. Try again, silly.

[Anonymous No.19078890]

>>19078736
>hurrdurr itt u r pretentious durrrrr
You just dropped a random insult and people picked it apart because you didn't bother to make an argument at all, so there's no "point" to talk about.

[Anonymous No.19079916]

>>19078530
Daikon and usuage.

[Anonymous No.19079925]

>>19079916
*sausage

[Anonymous No.19080026]

>>19079916
Do you chop the daikon or grate it?

[Anonymous No.19080554]

>>19080026
Chop the daikon

Japanese recipe
https://www.sirogohan.com/recipe/damisosiru/

[Anonymous No.19080592]

[Anonymous No.19080876]

[Anonymous No.19081310]

[Anonymous No.19081376]

>>19078530
Tofu and whatever veg I have on hand. Carrots, onions, burdock root, maybe spinach.

[Anonymous No.19081441]

Why is gyuudon considered "junk-food" in Nipponland? Isn't it just meat (cooked with sake and mirin) over rice?

[Anonymous No.19081453]

>>19081441
>Why is gyuudon considered "junk-food" in Nipponland?
Citation needed

[Anonymous No.19081461]

>>19081453
>Citation needed
https://youtu.be/bHOSf7A7ZkM?t=376
but basically everyone I've seen mention gyuudon refers to it as junk food

[Anonymous No.19081478]

I want to cook a Japanese full-course meal to impress a special someone; what dishes do you guys suggest? I want to go full washoku

[Anonymous No.19081519]

[Anonymous No.19081532]

>>19081478

[Anonymous No.19081807]

>>19055442
Why are you bringing up American's?

[Anonymous No.19082698]

Best Japanese cookbooks?

[Anonymous No.19083459]

Anyone ever try these? I got a few different flavors for fun. They look really delicious.

Got pacific saury, octopus, and scallop flavors.

[Anonymous No.19084509]

>>19082698
I haven't had very good luck, since most seem to reference ingredients that I can't get locally, like gobo (burdock root) and konnyaku jelly/noodles (shiratake), and various types of fish cakes that are probably in the many aisles of freezer cases at an Asian supermarket, but all the Asian grocery stores near me are all primarily geared toward Chinese foods and Middle Eastern/Indian foods. I know there are places in the US where you can get any Japanese ingredient you want -- I don't live there. It would be great if a cookbook listed the original ingredients, as well as one or two suitable substitutes, since in many cases, I have no idea what the missing ingredient is supposed to taste like or what kinds of flavors it is supposed to bring to a certain recipe.

[Anonymous No.19084624]

>>19084509
Make or grow the ingredients you don't have. I thought you wanted to be a JAP. Very dishonorable.

[Anonymous No.19084815]

[Anonymous No.19084976]

>>19084815
Rice with furikake, tempura, miso soup, pickled veggies, and ricenpudding for dessert?

Are meals usually served where everything including dessert is presented at the same time?

I cannot wait for my nukadoko bed to start churning out delicious pickled veggies to have with every meal.

[Anonymous No.19085180]

>>19084509
Japanese food gets crazy with toppings but I think if you don't have the dried maguro cum drizzled furikake tempura grains it's not that big of a deal.
My problem is that I don't have any authentic Japanese restaurants near me, so I don't know the right taste flavor balance even for the simplest dish

[Anonymous No.19085347]

>>19084976
>ricenpudding for dessert
Annin dofu. If the dessert doesn't have to be super cold or hot, it's common to set them all out together.

[Anonymous No.19085572]

[Anonymous No.19085593]

>>19085347
Interesting. The almond tofu looks nice.

>>19085572
Is the order of eating similar to western meals? Salad, soup, protein, dessert?

[Anonymous No.19085610]

>>19084509
They sell shirataki noodles at walmart.

[Anonymous No.19085631]

12 Course BENTO on Japan’s Bullet Train! | World’s Best Railroad Food!
https://youtu.be/Oqakl6GTZvQ