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/jp/ - Otaku Culture

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12734194 No.12734194 [Reply] [Original] [archived.moe]

Japanese Food Thread

Old thread here: >>12613554

>> No.12734507

I wish Toronto had more Japanese restaurants that weren't just ramen shops and sushi buffets.

>> No.12734668


Such as?

>> No.12735857
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>> No.12735859
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>> No.12735932


What's that?

>> No.12735945

Looks like normal ramen with extra noodles

>> No.12735948


Err what does normal ramen mean?

>> No.12736008

From the looks of it, looks to be a "kake soba" type ramen. "Kake"/"Kakeru" has several meanings such as to apply, put on, to wear, etc. And in this instance would be the sauce to the right and the ramen noodles on the left which is pre-cooked. The sauce or soup is typically cold when presented this way.

>> No.12736434

What a beautifully prepared meal.

>> No.12736531

Would cum on it/10

>> No.12736545


you say that about everything

>> No.12738716
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>> No.12738718
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>> No.12741538

For a second I thought it was a hot pot, but I think it's sukiyaki. Correct me if I'm wrong.

>> No.12741541
File: 50 KB, 500x375, 1359332889670.jpg [View same] [iqdb] [saucenao] [google] [report]

Does anybody else try to make sure their rice is as hot as possible before adding a raw egg?

I'm not afraid of food borne illness, but I just have some trouble with the raw egg white. I prefer to use undercooked scrambled eggs if I can.

Also, a gift

>> No.12741590


Try doing a hot spring egg, you might like that since it cooks the whites slightly but keeps the yolk very runny.

>> No.12741622

>The sauce or soup is typically cold when presented this way.

cold ramen? doesnt sound like that would taste good

>> No.12741760



>> No.12743036
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>> No.12743074

What's a good place to buy japanese snacks/foods online? I don't live near an asian grocer.

>> No.12744473

why is this here?


>> No.12744851

Damn that looks delicious.

Does anyone here know how to make good ramen stock for tonkotsu ramen like the one in that pic? There is no one in my area who serves good ramen, and I miss it so much. I know I need to use pork bone, dried fish, MSG, and a shit ton of salt, but... while I consider myself to be a good cook, I'm just way out of my depth here.

>> No.12750913
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>> No.12756507
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>> No.12756623

Put your bones into water and when it boils. dump them into your sink and begin washing and cleaning them. You don't want any brown left. This is the key to a light, cream colored broth.

You'll then want to char your aromatics, onion, garlic and ginger in a pan with some oil. Make sure they're charred on all sides.

Put your bones and aromatics in the pot, as well as leeks, scallion whites, mushrooms and pig fat. Bring everything to a rolling boil, skimming the top regularly. Wipe and clean the sides of scum as well. After the scum stops appearing, put the heat on simmer and place a heavy lid on the pot.

Make sure it's at a slow rolling boil. Around 4 hours, the fatback should be tender. Remove and refrigerate for later. Top up the pot with water if bones are not submerged. Return lid and cook until broth is opaque with texture of light cream, about 6-8 hours.

Cook over high heat until reduced to 3 quarts. Strain into a clean pot and discard solids. If wanted, strain through a chinois. Skim liquid fat and discard.

Chop cooked fatback and whisk into broth. Season to your taste with salt, soy sauce, miso, sesame paste, grated flesh garlic, chili oil.

>> No.12756693

>You don't want any brown left.

I've had Tonkotsu Ramen where the soup was literally brown. Absolutely disgusting (taste and appearance wise). Its so hard to find good Tonkotsu outside of Japan it seems

>> No.12764284
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>> No.12767061

Thank you. Thank you so much.

Before I get started, can you clue me in on roughly the fat/water ratio? About how much pork fat do I use?

>> No.12767465

I had that exact meal when I rode shinkansen. Delicious.

>> No.12769771
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>> No.12770645

Is there a primer on Japanese food for inexperienced cooks? As limited as the supermarkets around my region are in this stuff, sometimes I try to entertain the idea of making simple stuff like onigiri or fried tofu.

I am *very* inexperienced at cooking, but if I ever wanted to start, I'd really like to build one of my pillars with some Japanese dishes.

>> No.12771233

Definitely looks to be Sukiyaki, with Matsutake shrooms if I'm not mistaken.

>> No.12775245
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>> No.12775259



Isn't that Hong Kong

>> No.12775568


>> No.12775679

pork bone broth, rice noodles, inferior to tsukemen in every way etc. etc.

>> No.12775684
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keep your commy ching chong thin noodles away from here, it disrupts my yamato damashi

>> No.12778243

3 lbs split pig trotters
2 lbs chicken carcasses/backs with skin and fat removed
2 tbsp vegetable oil
1 large onion with skin, chopped roughly
12 garlic cloves
1 3-inch knob of ginger, chopped roughly
3 whole leeks, washed, chopped roughly
2 dozen scallions, whites only (use greens for garnish)
6 ounces of mushrooms
1 lb slab of pork fatback

Use enough water to cover the bones when you blanch them for 15-20 minutes. When you put everything back in the pot, (bones, vegetables, mushrooms, etc), add enough water to cover everything .

>> No.12778340
File: 12 KB, 279x206, 1409787665493.jpg [View same] [iqdb] [saucenao] [google] [report]

>live in chicago
>want to learn how to cook jap food
>cant find a formal institution that teaches jap cuisine
wat do

>> No.12778362

"Ochikeron" is a pretty good youtube channel, as is "Eating with Dog". "Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond" is a good book you can find on gen.lib. There are other books, but I couldn't find digital downloadable versions of them. Try whatever looks easy.

>> No.12778442 [DELETED] 
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>> No.12778447
File: 255 KB, 1280x850, R0040019.jpg [View same] [iqdb] [saucenao] [google] [report]

Curry rice are not Washoku. Like it, ramen is not Washoku.
In the origin of the ramen, it is Chinese noodles.
The food culture in Japan is a Japanese tradition and chaos of the world food culture.
There is the source of the ramen culture in the Japanized Chinese restaurant.
There is neither Tonkotsu nor Miso there.

>> No.12778485

Watch videos online. If you like, you can come over to my house for a dinner date and we can learn to cook together.

>> No.12778526


>needing structured institutionalized teaching to learn cooking

>> No.12778529

>If you like, you can come over to my house for a dinner date and we can learn to cook together.

Are you grill?

>> No.12778536

Are you cute?

>> No.12778565 [DELETED] 


If you like East Asian manlets then yeah.

>> No.12778569

Short people are untrustworthy.

>> No.12780043

It's amazing, especially in summer.

>> No.12783056



Is this google translated English?

>> No.12783102

are you serious bud?
I've started going to a bunch of japanese restaurants with my friends in Toronto.
what are you talking about?

>> No.12783235
File: 305 KB, 400x1200, a1209fd507839c6a170a24e09f4698cf.jpg [View same] [iqdb] [saucenao] [google] [report]

What kind of food do they eat during christmas in Japan?

>> No.12783248
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No really

>> No.12784125
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So, if I were to make onigiri, I would make the rice like:

Use short grain rice
Rinse it a lot
Let it soak for 30 mins in 1:1 ratio of rice and water
Simmer until water evaporates
Make balls

My real question is, if I'm making a tuna filling, is it just putting tuna and spices in the center, or is it actually more like a filling you would see in a western meat pie?

>> No.12784133

Also, does my rice recipe check out well, in case anybody might actually know how to do it?

>> No.12784212

recipe sounds good and it's more akin to just putting the filling into the center


>> No.12789443


The other thing is Christmas Cake. I love the KFC during Christmas, it is so different.

>> No.12789507


Why is KFC and Xmas a thing in Japan?

>> No.12789512
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>> No.12789536

I reckon because the Japanese rarely eat it during the rest of the year, and chicken is meaty, filling and slightly related to turkey on Thanksgiving, they consider KFC a special Western corporation dish for a special Western corporation holiday

>> No.12790277

They simply don't have ovens big enough for whole roast turkeys and chickens, and the taste of turkey is unpalatable to them.

cue KFC intervening.

>> No.12792050

>taste of turkey

What is that like?

Different from Chicken?

>> No.12792635
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>> No.12792674

what is the white stuff on top of the udon?

>> No.12792689

shredded daikon maybe

>> No.12792702

It also combines the japanese love for limited and exclusive goods, as the menus are limited and you need to order beforehand. Similar to how McDonalds has limited premium burgers.
I think KFC did an entensive marketing campaign to cause that trend, but why exactly it came to be, no idea.

>> No.12792757


yes. grated daikon. cold udon like that is fucking great in summer. I always snigger a little when ordering bukkake udon.

>> No.12792808

Is it actually called that? Bukkake udon?

>> No.12792882


yes. the verb bukkakeru just means to splash/cover with liquid.

>> No.12792980

>I always snigger a little when ordering bukkake udon.


I use all of my energy and efforts to say it as emotionlessly as I can.

>> No.12793191


difficult when after you order they shout BUKKAKE DAI to the cooks.

>> No.12793865

They also think Colonel Sanders is Santa

>> No.12793894

shit's so crazy they make orders months in advance

>> No.12794205


It happened 30 years ago, and KFC launched their slogan Kentucky for Christmas. A special whole Chicken stuffed and roasted and a bottle of wine. It was an instant hit and a generation later, Japanese associate Christmas with Kentucky as a must have for Christmas season.

>> No.12794737

I'm always impressed how the japanese take foreign things and adapt them, often taking only the things they like and adjust it to their specific taste. In the west we seem to take foreign things close to the original often.
Is the menu different during christmas season in general, outside of those preorder items? If yes, would be a good reason to check a KFC out when you visit japan for winter comiket.
How do japanese KFC and McDonalds compare to how they are in the west?

>> No.12794754

McDonalds in the west as in in the US? A bit more expensive and special menu items exist.
Dunno if the ingredients in general are a bit better quality (like in some European countries; example; nuggets where I live aren't processed mishmash chicken slime "meat", they're actual chicken fillet)

>> No.12794757


Stop. Just stop it.

>> No.12794768

>In the west we seem to take foreign things close to the original often.

I don't think so. Or else shit like renaming the song Ue o Muite Aruko to Sukiyaki or calling shichirin a hibachi or putting avocado in sushi wouldn't be happening.

>> No.12794798

Yep. Or plenty of other things. They're generally "minor" to us, so it might seem different.

It might be hard to grasp since christmas is such a huge holiday in the west, but its a relatively new thing to the japs (becoming popular in the 60s or so). The customs being weird from our perspective would have to be expected, there is no really long tradition or significance to their christmas celebration.

>> No.12794941


Just found this


>> No.12795475

Christmas cake in Japan.

>> No.12795483
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>> No.12795489
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>> No.12795493
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>> No.12798734 [DELETED] 

Cultural appropriation is often disgusting

>> No.12798852 [DELETED] 

Found the tumblr user

>> No.12798909 [DELETED] 


Well, if we are going to start this...

Japanese people appropiated a lot of things from european people (look at lolita fashion).

Also, no one cares. Go back to Tumblr.

>> No.12800328
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>> No.12800332
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>> No.12800336
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>> No.12800341
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>> No.12800345
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>> No.12800376

where's the /ck/ thread?

>> No.12800410

OP was tormented in 2ch. He may have retired.

>> No.12800442

I plan on cooking more and eating healthier foods in 2015

threads like these makes me look forward to a future of delicious meals!

>> No.12800535

If you really want to know, go eat some turkey.
Although it sometimes seems like no one outside the U.S. knows how to properly cook a whole turkey.

>> No.12800651

Tuna and mayo constitute a basic tuna filling; you can add green onion or celery to vary the texture. The video referred by >>12784212 adds wasabi, but I like to add either scotch bonnet or habanero sauce.
As for making the rice balls themselves, if you don't feel comfortable making them with your bare hands you can always shape them in a plastic sandwich bag or buy a mold. The trick with making them by hand is making a uniform shape that is not too big.

>> No.12805745

What are some good Japanese foods for a fish allergic person?

Its a scary food culture; all those fish stock-based soups and almost hidden fish parts put into foods.

>> No.12805810


Why americans are allergic to everything. Must be the cancer imbued burguers.

>> No.12806535

Yep, almost all Japanese foods contain fish in some form. However, a good deal can be made without applying anything fish-related. Yakisoba, sukiyaki, gyoza, curry, and katsudon are just a few, but the list goes on.

>> No.12806691
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I tried /jp/. I beg you to learn from my mistakes.

1. Medium Grain rice is not a 100% replacement of "Sushi" rice. While it did get very sticky, something tells me this ordeal would have been easier if I had actually looked for good rice at an immigrant store.

2. When you make onigiri for the first time, Give it your undivided attention. Don't even think about making something else on the side.

3. Less filling is more. Understuffing your onigiri is easier to deall with than over stuffing.

4. Keep a bowl of salt water nearby. Keeping your hands wet and salty ensures that the rice sticks to itself, not your hands.

Please forgive me. I may try again in the not so distant future.

>> No.12806849

Hey it looks just like one of those made by ojou-samas from animes.

>> No.12806912

hahaha that's exactly what mine looked like when I made it with basmati rice
don't skip out on the sushi rice for onigiri or sushi or you'll regret it

>> No.12807187
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Toronto a shit

>> No.12807215

What are some good fillings for onigiri other than cooked Salmon? I don't like having just rice and furikake ones, and good salmon is a little hard to come by.

>> No.12807237

Pretty much just me but why do I have the feeling that the box is edible too?

>> No.12807890

What site is best to order snack types from?

>hear j-list is shit.

>> No.12808491

that's not how you misuse greentext

>> No.12808556

that's not how you use the who are you quoting meme

>> No.12808581

you only use the who are you quoting meme when somebody correctly misuses greentext

>> No.12809324

What are some good vegetarian fillings for onigiri? I've made it once before, and that was with some Korean BBQ fake chicken (tofu) that I had lying around.

>> No.12809841

make sure to check out this vid, >>12784212

Otherwise, I think if you stirfried some cabbage and carrots a la a springroll, I think it would be pretty good.

Otherwise, veggie + miso paste would be pretty bomb.

>> No.12810907

Where would one get miso paste anyhow? I tried the local Giants and Mars food markets and they only had miso soup stuff. Far too liquid to put in onigiri.

>> No.12811034

I've made Onigiri twice now. First time the rice wasn't sticky enough so I had to eat it with a fork, and the 2nd time it was sticky enough but it didn't taste as good.
Gotta try making some again, I really do like Onigiri.

>> No.12814563
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>> No.12814569

What is that?

>> No.12814678

ganbatte kudasai! You can do your best next time.

>> No.12814699

do you have no asian markets or stores nearby?
otherwise 'm sure amazon has them

>> No.12814700

looks like ramen with soba and tenpura vegetables

>> No.12814705
File: 1.82 MB, 1936x2592, fugu4.jpg [View same] [iqdb] [saucenao] [google] [report]

finally got to try this last night. hirezake - warm sake with charred fugu fin in it. 1,800 yen for a cup no bigger than the one in this pic. honestly I could not taste the fin much. just added a burnt taste to the sake.

>> No.12814747

Ramen and soba?

Why two types of noodles in one?

>> No.12814762

cooking with dog

>> No.12814766

That's gorgeous

>> No.12814771


strangely enough it looks way bigger in the first pic

>> No.12814794

well I guess it would just be soba then

>> No.12814824

This sounds allot like rape.

>> No.12817596
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>> No.12817717


What is that? Soup looks so clear!

>> No.12817743 [DELETED] 
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dont look cool ra-men to now

>> No.12817948
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>> No.12817963 [DELETED] 
File: 4 KB, 170x91, yjimageL9EBC52G.jpg [View same] [iqdb] [saucenao] [google] [report]

fool is say
jap carry sose copy ingland
do you say syouyu bese ra-menn to ingland copy?

>> No.12818378
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Godfire level 2, will try level 3 next

>> No.12818483
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Why does Japanese cuisine looks so tasty? I wish i could find some of it in south america and not just sushi.

>> No.12819212
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>> No.12824520


Where is that from?

Is it really that spicy?

>> No.12824589
File: 38 KB, 500x367, 1418883387138.jpg [View same] [iqdb] [saucenao] [google] [report]

>If you like, you can come over to my house for a dinner date and we can learn to cook together.

>> No.12826936

Hakata Gensuke, Melbourne. It is really tasty and spicy. I was going to try level 3 next but the next morning I decided against it (#^_^#)

>> No.12829105

I'm filthy casual newfag here
What is that with the pink swirl on it?

>> No.12829163

Kamaboko. It's a puree of white fish that's been steamed. If there's a swirl in it then it's narutomaki, but I don't think there's any other difference between that and regular kamaboko. Both are common ramen toppings.

On the topic of appropriated dishes, like curry rice or the like, can we post them here? Some are rather popular, and I think they deserve mention here.

>> No.12829477

sure, the previous thread had hamburgers

>> No.12832162

Whats that next to the green tea?

>> No.12832746
File: 686 KB, 2048x1152, 20141213_123406.jpg [View same] [iqdb] [saucenao] [google] [report]

I'm in Japan for work, so I'll dump some shit I've been eating.

Gyoza with cheese/sesame seed.

>> No.12832759
File: 613 KB, 2048x1152, 20141216_200418.jpg [View same] [iqdb] [saucenao] [google] [report]

Spicy miso thin noodle ramen. Stuff was awesome, also had some rectangle shaped gyoza that was divine.

>> No.12832765
File: 581 KB, 2048x1152, 20141218_202113.jpg [View same] [iqdb] [saucenao] [google] [report]

Can't remember the name for this, but it was tuna, onion, potato, squid, beef, and some other stuff. Kinda eggy dough.

>> No.12833774
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Okonomiyaki, by the look of it.
Anyone have hayashi rice? I always wanted to try it

>> No.12833946
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Can anyone please tell me how Japanese people make rice in the morning for lunch?

I don't get it... anytime I make rice and put it in the fridge, it instantly becomes garbage that needs to either be reheated thoroughly or thrown away.

Is it just that they're making it in the morning, and it's okay as long as it's not cold? Cold rice tastes like paper. But maybe room-temp rice is decent??

>> No.12833964

I tried a spicy pork yakisoba and sticky rice at a local Jap/Korean place, loved it. However, I wasn't sure what to drink, so I just got a water. The guy offers a shit load of drinks like teas, what should I ask for next time?

>> No.12834149

Microwave it before eating. Rice cookers can reheat the rice as well.

>> No.12834323
File: 1.56 MB, 3264x2448, Photo May 06, 3 41 15 PM.jpg [View same] [iqdb] [saucenao] [google] [report]


Seeing this made me cry.

Here are some onigiri I made a few weeks ago.

>> No.12834385

I think they make the pot the night before but instead of cooking it then, they set the cooker's timer to cook around the time they get up. This would give the grains ample time to soak.

>> No.12834399

You can leave rice in the rice cooker for a few days before it goes bad, and the rice cooker keeps it warm and ready for consumption.

>> No.12834404

DC has a good ramen restaraunt called Daikaya. Anyone else been there? Pretty phenomenal ramen in my opinion.

>> No.12834407

>Photo May 06, 3 41 15 PM.jpg
>Here are some onigiri I made a few weeks
>a few weeks ago

>> No.12834462
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>> No.12834470


So how is it different?

Do they use curry> Because thats what the sauce in pic looks like,

>> No.12834478

>Do they use curry> Because thats what the sauce in pic looks like,
It demi-glace.

>> No.12834491


You got me. I made those in May. But I made some a few weeks ago. If you think I'm not going to use the most convenient picture though, you're wrong.

>> No.12834549
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>> No.12834584

Whats in it?

>> No.12834614


>> No.12834639
File: 414 KB, 1080x1920, DSC_0008.jpg [View same] [iqdb] [saucenao] [google] [report]

Ramen shop outside Camp Kinser, Okinawa Japan

>> No.12836124

26 weeks is still pretty few if you ask me.

>> No.12836820
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>> No.12840474
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Gyusukinabezen 630yen. in Yoshinoya.

>> No.12843665

is it safe to eat a egg without cooking it? hows it taste? Not sure why so many japanese like it.

>> No.12843966
File: 264 KB, 658x703, 米間@今更ツイッタ - 充電なぅ (43334844).jpg [View same] [iqdb] [saucenao] [google] [report]

Because it's good

>> No.12843977

I miss eating Japanese food man! I have been eating American trash for 4 years!!!! I've been gettin mega turdies and the bloats XDD!

>> No.12844132

Is it slimy? I have wanted to try eating an egg raw, but slimy is not a consistency I care for. Do you throw soy sauce on raw eggs? I do when I eat them cooked, I imagine its similar when you eat them raw?

>> No.12844214

I'm a neophyte to /jp/ cuisine. Looking to start making yakisoba since it seems like something that isn't too hard to start with.

What toppings do you recommend and how easy are the base noodles to find in the US? Will they be available in the Asian section of the supermarket, or if that fails my local super Walmart? What about the yakisoba sauce itself?

>> No.12844537

c'mon now

>> No.12844779

Yakisoba is usually what vege you have left in the fridge. Together with any type of protein. I like it with left over homemade chashu. Veges are usually carrots, cabbage, leek, onions, garlic, spring onions, any type of leafy vege. I have tried using prawns and calamari in it as well.

I like soba noodles because of the taste.

>> No.12845849

if you find it too slimy just use the yolk and omit the egg white

>> No.12847198
File: 243 KB, 960x720, image.jpg [View same] [iqdb] [saucenao] [google] [report]

Did I do ok /jp/?

>> No.12847385

Is that some leftover ham?

>> No.12848821

Yes, yes it is.

>> No.12850962
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I mean I'm not that guy but I'm also in Chicago and always down for some random meetups and also cooking and also rape

>> No.12851017
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>> No.12851086
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Dunno if this would be better on /ck/ but I am looking for a recipe for a dish I've eaten on Ishigaki a few months ago (pic related).

The lady who made it called it "Asa-Tempura" and it was essentially deep fried seaweed. It didn't have a very distinct taste, but it was very crispy and savory. I've been trying to find it under another name online or maybe some recipe but I couldn't find shit. Anybody ever eaten this and maybe knows more about it?

>> No.12851095
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also I guess I'll dump some pictures

Omu-Ricu @Maid Cafe in Akihabara

>> No.12851098
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Lunch at Fuji 5th station after climbing the mountain

>> No.12851104
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Green Ice Cream

>> No.12851105

What is that?

>> No.12851107
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Okinawa style Bento with Spam

>> No.12851115
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don't know the exact names, but something that was like thick bacon, potato salad, some kinds of bitter roots (in the small bowls) and a soup with some kind of root

Onigiri Okinawa Style

>> No.12851132
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Obligatory Meron Pan

>> No.12851169
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Black Burger at Burger King

>> No.12851232
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Goat Sashimi

>> No.12851251

You can eat goat raw?

>> No.12851269
File: 1.89 MB, 3456x2304, IMG_5444.jpg [View same] [iqdb] [saucenao] [google] [report]

you can yeah but it's not particularly tasty. They serve it frozen and you dip in a a mixture of soy sauce and vinegar. Once it starts to defrost however, it gets very chewy, so you have to eat it very fast

Black Egg from Hakone

>> No.12851957

No, it is not safe to eat eggs without cooking them, but the risk is very marginal. Supposedly Japanese eggs are safer, but I don't think this is true. While most likely you'll be perfectly fine eating raw eggs, you are taking a nonzero risk that wouldn't be present if you cooked them.

>> No.12851965

I do know that eggs in America are required by law to go through some "cleaning" process if they're to be sold in stores.
Maybe that makes them safer than other eggs.

>> No.12852046

My understanding is that the fresher the eggs the less risk there is.

>> No.12853128
File: 88 KB, 400x300, pretty patties.jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.12853147

Japanese people have the highest stomach cancer rate in the world.
Must be because of their shitty food.

>> No.12853399

It's the kimchi and mercury.

>> No.12854500

Maybe the Magnesium in Tuna as well.

>> No.12855072
File: 274 KB, 1920x1080, 677820.jpg [View same] [iqdb] [saucenao] [google] [report]

Toshikoshi soba. (hospital diet version)

>> No.12855083

fork and spoon?

>> No.12855092
File: 233 KB, 1920x1080, 318310.jpg [View same] [iqdb] [saucenao] [google] [report]

And chopsticks.

>> No.12855133
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I just got my NEET bucks. Is there some Japanese food I could make to celebrate? I'm not that bad at cookery but obviously I'm limited to what I can buy at a grocery store. So far I've only made omuraisu (which is one of my favorite dishes) and some Japanese styled beef BBQ.

Japanese cuisine is unusual and I'm not very familiar with it.

>> No.12855181


>> No.12855216
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>> No.12855228
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>> No.12855242

I'm not sure I can find enough ingredients plus its a bit troublesome to make at home. Maybe I stick with omuraisu or some noodle dishes. I'll go see what the stores have to offer.

>> No.12859107
File: 253 KB, 1920x1080, 330920.jpg [View same] [iqdb] [saucenao] [google] [report]

Happy New Year.

>> No.12859152
File: 82 KB, 500x621, japanese-kfc.jpg [View same] [iqdb] [saucenao] [google] [report]

might b abit late,

but here's a documentary about KFC in Japan


>> No.12859912


>> No.12860346

Interesting watch, thanks you for the link.

>> No.12860423


That's hospital food anon.

>> No.12860605
File: 478 KB, 1280x854, IMG_7594.jpg [View same] [iqdb] [saucenao] [google] [report]

A Happy New Year!

>> No.12860620


It's actually from their body's bacteria. Our digestive bacteria is different and doesn't cause cancers like theirs does.

>> No.12861158
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>> No.12861180
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I don't know what this is exactly but it looks super delicious.

>> No.12861193

looks like some kind of fish over rice topped with roe and some kind of sauce

>> No.12861304

there's a typemoon promotion going around somewhere? :V

>> No.12862701

>Japanese people have the highest stomach cancer rate in the world
you mean Asian countries, especially those of colder climates.

>> No.12864402

It is too too careless to look at for a Japanese dish.

>> No.12864667
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>> No.12869438

#3 out of the entire planet is still pretty high

>> No.12869636

That is SPAM

>> No.12869717

Yes, but I was just trying to specify how their cancer rates have little to do with diet. 7 out of 10 top countries on the list have largely different cuisines, but on the other hand are all located on higher latitudes of Asia/Central Asia.

Makes on wonder whether the cause is something in their body that was developed after thousands of years of trying to adapt to the cold like >>12860620 said.

>> No.12869718

Pasteurized eggs are substantially safer to eat, so if you want to eat raw eggs I'd go with those.

I've been using them to make "pic related".

>> No.12869735
File: 72 KB, 1000x666, Make-Tamago-Kake-Gohan-Step-4.jpg [View same] [iqdb] [saucenao] [google] [report]


Whoops, file size was too big.

>> No.12869786


japanese hygiene levels are much better. tiny incidence of salmonella cases in the country, despite the popularity of both raw egg and raw chicken.

saying that, I got extremely sick for two days after eating raw chicken in japan. everyone else in the group was completely fine. not sure what kind of bacteria caused it. I guess locals are immune to it.

>> No.12869794


koreans eat a shit ton of pickles. that's why they are top. I bet it is the koreans in japan that make japan so high on that list.

>> No.12873869
File: 483 KB, 1280x850, IMGP1716.jpg [View same] [iqdb] [saucenao] [google] [report]

>> No.12873893

Is that unagi or anago? I haven't tried anago.

>> No.12874751

That is Anago. Eel sushi is not common in Japan.

>> No.12874768 [DELETED] 

Uh, Japanese people eat a shitton of pickles too. Tsukemono are classic Japan.

>Highly salted food and mountain herbs elevate the risk for stomach cancer death in a rural area of Japan.
>Highly salted food and mountain herbs elevate the risk for stomach cancer death in a rural area of Japan.

RIP umeboshi

>> No.12874779

Uh, Japanese people eat a shitton of pickles too. Tsukemono are classical Japan.

>Highly salted food and mountain herbs elevate the risk for stomach cancer death in a rural area of Japan.
>BACKGROUND: Although many case-control and experimental studies have shown that highly salted foods are risk factors for stomach cancer, only a few cohort studies have supported the relationship.
>RESULTS: In the final model obtained by backward elimination, frequent intake of tsukemono and tsukudani and that of mountain herbs remained as significant risk factors. Compared with the least frequent intake, risk (95% confidence interval) of the most frequent intake was 5.4 (1.8-16.3) for highly salted foods (P for trend < 0.01) and 3.7 (1.4-9.6) for mountain herbs (P for trend = 0.04).
>CONCLUSION: Highly salted foods and mountain herbs were important risk factors for death from stomach cancer.

RIP pickled vegetables

>> No.12875340

Well fuck. I like tsukemono. Oh well, I'll be biting the bullet. Might as well have fun while I'm alive.

>> No.12875354

What do you substitute kombu for when making stock? I'm thinking of using msg and katsuboshi as kombu is banned over here.

>> No.12875372

Get the ajinomoto dashi granules, pretty good stuff. Just don't overdo it, and make sure to clean the pot/pan properly afterwards.

>> No.12876030

Didn't see a tea thread so just posting here.

I had some tea from Kinkaku-ji that my mom brought back from her trip. It's very good, but it's different from regular green tea.

When you first sip it, it has a pleasant taste, but without that characteristic harsh "tea taste". That tea taste comes a few seconds later.

I can't describe it well, but it's very unique.

>> No.12876199

So TLDR cut down on salt and preserved foods

>> No.12876239

Yakisoba, croquette, katsu curry, chawanmushi, kinpira, fish shioyaki

>> No.12882126
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>> No.12886036
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>> No.12886289

What are those thick slices? Planning on making this, gotta know.

>> No.12887181
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>> No.12888135

>> Have IBS
>> Can't eat most of my favorite Japanese dishes anymore
At least Ume-Boshi is recommended for IBS, still I'm gonna miss Ramen,Sushi and Curry Rice.

>> No.12888146

Translate it please

>> No.12891408 [DELETED] 


>> No.12891414 [DELETED] 


>> No.12891415


Anyone please?

>> No.12891423

different soups?

>> No.12891447
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>> No.12891497

Thank you.

Time to google these.

>> No.12891499

Also why isn't the thread bumping

>> No.12891552
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>> No.12891650

Thank you very much for the video. It was very interesting.

Do you know how much the fast food scene has changed since then? The way of doing business is very unique.

>> No.12893056

I don't know. ;_;

I'm hungry

>> No.12894037

you know you have a point there, i'm an american too whose been eating standard homemade japanese food for the past few days, and ive been feeling really good

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