Japanese food thread

[Anonymous No.19260063]

Okonomiyaki

[Anonymous No.19260066]

[Anonymous No.19260074]

[Anonymous No.19260077]

[Anonymous No.19260088]

[Anonymous No.19260091]

[Anonymous No.19260113]

[Anonymous No.19260204]

[Anonymous No.19260342]

>>19260113
Is that the toast & coffee, or is it the ham and eggs & coffee?

[Anonymous No.19260940]

Another attempt was made at oden.

[Anonymous No.19260945]

It looks great and tasted only OK. I need to learn which fish cakes go well in it and which taste like crap.

[Anonymous No.19260949]

>>19260066
naaa

[Anonymous No.19260991]

>>19260074
Dish?

[Anonymous No.19261011]

>>19260991
It's an okonomiyaki variant (because of the noodles) "modan-yaki".

[Anonymous No.19261055]

>>19260940
isnt oden a little out-of-season?

[Anonymous No.19261132]

>>19260066
more like
pettanyaki
HA

[Anonymous No.19261139]

>>19261055
it's just fish sticks, vegetables and tofu simmered in dashi soi
eat it whenever, whereever you want

[Anonymous No.19261240]

>>19261055
Post oden.

[Anonymous No.19261965]

>>19261139
It's usually only eaten in winter. It's meant to warm you up.

[Anonymous No.19261997]

>>19261055
Stop staring at my hard cock
>and hop on

[Anonymous No.19262461]

I love Japanese food.

[Anonymous No.19263024]

>>19260063
I'm new to this, does bok choy count as Japanese food?

[Anonymous No.19263043]

>>19261011
Hiroshima style Okonomiyaki is still just called Okonomiyaki

[Anonymous No.19263439]

I just found out that in Japan, fruit is not a common food item like it is in other parts of the developed world. Instead, fruit is expensive there and considered more of a luxury. And this isn't just their famously expensive fruit that costs hundreds or thousands of dollars; most of their common fruit like strawberries and apples aren't as cheap compared to other parts of the world.

This might explain why you don't often see nips eating fruit outside of dessert. Even during breakfast they don't often eat fruit and produce that is emphasized is vegetables while most of western world will usually have fruit with breakfast.

Can't have shit in Japan. I really am spoiled and grateful to be a westerner lol.

[Anonymous No.19263445]

>>19261965
sometimes I'm cold in the summer

[Anonymous No.19263477]

Can anyone suggest a nice traditional side dish for a steak on rice sorta main?

[Anonymous No.19263502]

>>19263439
This isn't entirely true. Plenty of a Japanese will eat mikan or other cheaper fruits with breakfast. My wife has mikan, other citrus, or kiwi for breakfast every day. But yes, fruit is generally somewhat expensive, but not usually prohibitively so... And not that much worse than plenty of other food (I'm looking at you beef!). In general it's not so much a question of abstaining, it's more just eat less of it and eat more of the cheap stuff.

[Anonymous No.19263538]

>>19263502
> But yes, fruit is generally somewhat expensive, but not usually prohibitively so
>it's more just eat less of it and eat more of the cheap stuff.
This is what I meant. Fruits that are commonly eaten in the west such as apples and strawberries are still eaten in Japan but just way less often than in the west due to their higher than average price.

[Anonymous No.19263554]

>>19263538
>>19263502
Are the cheap fruits remarkably shitty, or comparable to cheap western fruits?

[Anonymous No.19263567]

>>19263439
i don't understand this either
their fruits are overly emphasized on the look for gifting, or it has to be "biggest juiciest sweetest" on the planet (hint: they aren't and it's all hype)
for example: Japan grows Irwin mango cultivar which originated from Florida, with the requirement of each mango must be at least 350g and 15% sugar content. They are sold as the most expensive mango. ((Every year, the best mangoes are auctioned off to the highest bidder, with the record set in 2019 at 500,000 yen for a pair — almost $4,000)), with typical price ranging from $50-70 per mango.
Vietnam's sand mango of Hoa Loc, each weighs 400-650g, and is 17-19% sugar on Brix scale, are sold at $10.2 per kilogram. You know the only thing that this sand mango loses to the Irwin? Visuals.
I like Japan shit, but they hype up their products too much.

[Anonymous No.19263577]

>>19263567
Do you know the actual sugar content of those expensive mangoes? You say that the 15% is only a minimum.

[Anonymous No.19263600]

>>19263567
To add: I also bought Fuji apples from Aomori, the apple capital of Japan at around $10 for one apple.
And you know what? Rockit apples btfo Japan's, and is a lot cheaper

[Anonymous No.19263618]

>>19263577
fuck if I know. They keep it a secret as if to drive up the hype of an otherwise normal product.
15% is their minimum requirement to be considered "Miyazaki", that's not saying much considering a SEAmonkey can do 17-19% as minimum requirement.
for all we know those expensive mangos could be at 17%, that's 2% sweeter, a perfect reason to hike up the price by 2000%

[Anonymous No.19263734]

>>19263043
>Chicago style Pizza is still just called Pizza
Anon please.

[Anonymous No.19263738]

>>19263502
>Giving a thoughtful answer to someone who says nips, especially when you're married to a Japanese

He can fuck off.

Fruit is better in Japan and anyone that has spent time there knows people eat it constantly just like everywhere else in the world. Paying 600 yen for an apple that actually taste good versus 1 or 2 bucks for a shitty red delicious is not something anyone would even consider to be a problem except a broke racist early 20 year old.

[Anonymous No.19263745]

>>19263477
goma ae and agedashi tofu

[Anonymous No.19263746]

[Anonymous No.19263763]

>>19263738
My dude you are pretending to be someone who knows what it’s like there and you act like you have a chip on your shoulder.

[Anonymous No.19263768]

[Anonymous No.19263771]

>>19263745
Ty! Goma-ae looks perfect. I may try an asparagus version. I bet it'd be pretty nice with steak. Is that a thing?

I looked for soft or medium firm tofu for agedashi tofu and every supermarket near me only stocks firm and extra firm tofu. It'd probably be okay with the firm, but I know how much better it would be if I could get soft tofu. :'[

[Anonymous No.19263936]

[Anonymous No.19263960]

[Anonymous No.19264282]

>>19263960
What's the appeal of somen noodles that isn't present with angel hair pasta? Angel hair is thinner than somen, if I'm right.

[Anonymous No.19264339]

>>19264282
but anon it's MadE froM WhEAt

[Anonymous No.19264346]

>>19264282
presumably you meant semen noodles, the appeal is in the taste and texture

[Anonymous No.19264353]

>>19264339
anon...

somen and pasta are both made from wheat....

[Anonymous No.19264404]

>>19264353
duuuuur
one is DuRum wheat and one is common wheat
i'm being sarcasm in case you missed the hint

[Anonymous No.19264436]

>>19263538
>as apples and strawberries are still eaten in Japan but just way less often than in the west due to their higher than average price.
Can't they just... import containerfuls of apples from Canada?

[Anonymous No.19264440]

>>19263746
If you don't like Japan you do not belong on 4chan

[Anonymous No.19264443]

>>19260063
That looks korean as fuck, are you sure anon?

[Anonymous No.19264445]

>>19264443
It's okonomiyaki, you dumbass.

[Anonymous No.19264453]

>>19264445
>jeon
>with fermented sides
There might be a japanese word for it but thats a korean dish sweaty

[Anonymous No.19264461]

>>19264453
>There might be a japanese word for it
I just told you the Japanese word for it, Gook.

[Anonymous No.19264466]

>>19264461
>cannot understand english
>calls others gook

[Anonymous No.19264484]

>>19264466
>>cannot understand english
Stop projecting, Dong.

[Anonymous No.19264502]

>>19263439
>>19263502
>>19263538
>>19263554
>>19263567
>>19263600
>>19263738
Jesus Christ.
FWIW, very high quality fruits are selected and sold in gift boxes at abnormally high prices across Asia. There aren't special farms that exclusively produce these fruits nor do they burn the rest in some kind of Spartan ritual. You can find normal fruits at normal prices in street markets or discount grocery stores. Apples a dollar each, berries 5-10 bucks a lb, the usual. They also import fruits at lower prices like everyone else on the planet, but fruits that are grown in small farms in specialty areas are going to fetch higher prices due to economics.

[Anonymous No.19264535]

>>19264502
>apples a dollar each
My bruv in Christ that’s ridiculous

[Anonymous No.19264566]

>>19264535
https://www.numbeo.com/cost-of-living/country_price_rankings?itemId=110

[Anonymous No.19264609]

>>19260945
>>19260940
I think you have way too many fried items in there. That is definitely affecting the flavor.
Oden should be mostly daikon, konyaku, carrots etc.
Also, you don't eat oden like a soup. You take the items out when eating and usually use a miso based sauce like karashimiso
The soup is good to drink a bit of but it should be very salty and you should only drink a small amount
The main flavors should be the soup which has been absorbed into all of the ingredients which you enjoy with several sauces
Personally where I live oden is served at udon places. It's the kind of thing you get 1-2 of as a side dish to your noodles.

[Anonymous No.19264625]

what does daikon taste like?

[Anonymous No.19264703]

>>19264625
It's a kind of radish. It adds juiciness and spiciness in small portions, grated as a condiment, and is starchy/bitter in large doses, but the bitterness can be removed by boiling and replaced with other flavors.

[Anonymous No.19264765]

>>19264609
careful anon
else he will tell you to post oden before you could sleep tonight

[Anonymous No.19264802]

>>19264765
Constructive criticism is different than obvious trolling, or at least I hope.

[Anonymous No.19264810]

>>19264609
Thanks, how do you get the daikon and konyaku palatable?

[Anonymous No.19264819]

>>19264810
if you don't like them just don't add them?
maybe cook the daikon to get its sweetness in the broth but discard it later?
????

[Anonymous No.19264826]

>>19264566
>>19264502
In which shithole do you live that apples are a dollar each?

[Anonymous No.19264827]

>>19264826
Poundland.

[Anonymous No.19264830]

>>19264765
Cant you recognize his style of writing? Its the same anon that is asking questions and answering them, its extremely easy to spot due to his writing style

[Anonymous No.19264831]

[Anonymous No.19264847]

>>19264831
grim

[Anonymous No.19264849]

>>19264830
>the same anon that is asking questions and answering them
???
I have no idea what this means.

[Anonymous No.19264850]

>>19264830
Schizo lol

[Anonymous No.19264870]

>>19263445
the nail that sticks up gets the hammer

[Anonymous No.19264871]

>>19263771
>Is that a thing?
Never seen it, but yes. Beef and greens are a natural fit.

[Anonymous No.19265106]

>>19264819
Maybe I need to find a different variety of daikon. I've been finding that it's extremely bitter and hard to eat. This recipe suggests blanching it before even adding it to the broth, but it was still quite bitter. https://www.justonecookbook.com/oden/

[Anonymous No.19266181]

[Anonymous No.19266207]

>>19260063
For me it’s beef Sukiyaki

[Anonymous No.19266252]

>>19263936
Ray fin?

[Anonymous No.19266278]

>>19260063
>>19266181
>>19266207
its like japanese people are so concerned with ritual and making things cute they never asked themselves "does chinese american cuisine do it better?" and the answer is yes it does

[Anonymous No.19266291]

>>19266278
Prove it.

[Anonymous No.19266365]

>>19266278
>Comparing a healthy, nutritionally balanced, aesthetically pleasing meal with greasy slop that the people preparing don't even eat themselves.

That said I will destroy a chinese takeout container with great prejudice.

[Anonymous No.19266371]

>>19260063
>pancake :[
>pancake japan :()

[Anonymous No.19266459]

Unagi

[Anonymous No.19266498]

I get to make great quality rice in my donabe for some friends that haven't had Japanese short grain rice outside of sushi tonight.

Doing a dashi reduction with shiitake mushrooms as a sauce for the steak I'll be serving with rice, and a salad made with greens picked fresh from my garden.

A splash of bourbon goes really well with dashi lol. Try it sometime.

[Anonymous No.19266633]

>>19266498
>for some friends that haven't had Japanese short grain rice outside of sushi tonight
What. Have they never eaten at an Asian restaurant?

[Anonymous No.19266669]

Die Op. Stop tainting japan

[Anonymous No.19266822]

>>19266669
Buuuuuuuuuuuuuuuuuuuummmmp

[Anonymous No.19266824]

[Anonymous No.19266831]

>>19266498
Post rice

[Anonymous No.19266844]

>>19266831

[Anonymous No.19266936]

>>19266831
We ate it all and I was rushing around to make sure everything was hot still. :( Everything came out great. The rice was a big hit with the sauce and steak. :D

[Anonymous No.19267065]

[Anonymous No.19267075]

>>19267065
why don't they put the agemono on a separate dish? I thought nips liked many smaller dishes, in this case it even helps preserving the crispiness too
they only do this with noodles as far as I can tell, what strange creatures.
Curry is alright because the fried stuff is usually just butakatsu on the bed of rice and it's more of a sauce rather than broth

[Anonymous No.19267131]

[Anonymous No.19267147]

>>19260063
I miss dimsum anon

[Anonymous No.19267155]

Has anyone here tried making omurice? How was it? Any tips?

[Anonymous No.19267293]

>Bukkake soba

Lmao.

[Anonymous No.19267298]

So, after the last soba thread, I got hungry for zaru soba. Took the wife to our local, and the seasonal special was kisu (Japanese whiting) tempura, which I love. It was mad tasty. The fish flesh was so soft and fluffy. I got a side of maitake (hen of the woods mushroom) tempura, as is my wont.

[Anonymous No.19267302]

>>19267298
And here is the room where the shop master makes the soba each morning.

[Anonymous No.19267321]

>>19267302
>>19267298
I'm getting my 10lbs of super high quality ni-hachi sobakoh tommorow. Expect plenty of mediocre to somewhat okay soba soon. Very excited for it.

[Anonymous No.19267357]

>>19260074
never heard of stxyays before. Is it any good?

[Anonymous No.19267565]

[Anonymous No.19267569]

>>19267565
I'd rather eat clams.

[Anonymous No.19267576]

>>19267357
Not as good as pic.

[Anonymous No.19267577]

>>19267321
>ni-hachi sobakoh
oh so just the bog standard flour mix that every soba restaurant uses :|

[Anonymous No.19267583]

>>19266633
Hes deluded himself into no-true-scotsmaning any rice that isnt his own. You (and me) are gonna get >post riced for replying

[Anonymous No.19267604]

>>19267577
Do not doubt my claims of quality please. Heirloom wheat and heirloom buckwheat chosen specifically for making good soba with.

[Anonymous No.19267632]

>>19267604
yeah, right.. I can shit out essays about how my shit is of top quality from my insanely healthy 100% organic diet, relaxing music and frequent sauna too. Roasting shit to bring out flavours is also not a new or novel concept.
Like I already said, I like Japanese food, but I hate snobs like you.
Doubt my claim? Eat my shit and see.

[Anonymous No.19267633]

[Anonymous No.19267636]

>>19267583
>no-true-scotsmaning
>>19267604
>Heirloom wheat and heirloom buckwheat
lmaaaaoooo like clockwork

[Anonymous No.19267670]

>>19267632
Seeeeeeeethe. I am not sharing my source for this exact reason. Not even snobby just looking for something good quality in an ocean of buckwheat not suited for or ideal for soba.

>>19267636
Jokes on you cherry picking midwit.

[Anonymous No.19267679]

>>19267583
I didn't realize you were talking about me, but you made me laugh at you. If you said that to me the spittle from my hearty laughing would have gotten into your eyes and mouth.

>>19266633
They simply told me that they've only had Japanese short grain rice in the form of sushi like I said. It's pretty understandable for the average young american. It's entirely possible they may have had it in something, but didn't realize it was Jap short grain also..

[Anonymous No.19267935]

Some omiyage nihonshu (souvenir sake) courtesy of my homie. I made the guinomi (cup) myself on a trip to Mashiko Pottery Town last year.

[Anonymous No.19267939]

>>19267935
The bottle was pretty tiny, so had to supplement with this can of sake that my wife's boss gave me.

[Anonymous No.19267948]

I've never tried Curry Rice. And there's no japanese restaurants here.
Does "Golden Curry" taste like the real thing?

[Anonymous No.19267967]

Does it taste like CoCoIchi? No. Does it taste like obaasan's (gramma's) curry? Yes, if you make it right.

[Anonymous No.19267989]

>>19267155
I make it fairly often. It's pretty straightforward; just taste-test the rice as you're cooking it and cook the egg to your preferred consistency.

[Anonymous No.19268004]

>>19263936
Is your dinner companion single?

[Anonymous No.19268007]

>>19268004
Thats a guy

[Anonymous No.19268043]

>>19268007
ok?

[Anonymous No.19268295]

>>19267633
I'm going to try making chawanmushi next

[Anonymous No.19268737]

>>19264440
Do not supply (you)s to children with phones full of jaks and frogs.

[Anonymous No.19269169]

>>19268004
you're welcome to join his army of simps. it's a long list, but having a thing for drunked wrestling helps

[Anonymous No.19270026]

Hello fellow soba-enjoyists.

[Anonymous No.19270032]

>>19267065
Is soba usually eaten with chopsticks or something else? Every time I've had it, I struggled.

[Anonymous No.19270063]

>>19270032
In Japan you have the cute waitress handcuff your hands behind your back and you eat it only with your mouth. This is tradition in Nippon.

[Anonymous No.19270110]

>>19270032
>>19270063
Sorry, I have soba on my brain.

Meant to type *udon.

[Anonymous No.19270281]

>>19260063
this is jap food on stopover in Singapore

[Anonymous No.19270308]

>>19270281
You have a real skill for taking the absolutely most generic pictures I've ever seen in my life.

>>19270110
Udon is traditionally consumed using a straw. You fish for the end of one noodle and suck it hard through the straw, whoch should be a perfect fit for your udons.

[Anonymous No.19270665]

[Anonymous No.19271137]

[Anonymous No.19271269]

>>19263439
I live in Japan and yes fruit is overpriced but only if you are don't shop at Don Quixote or the farmers market.

[Anonymous No.19271660]

>>19271269
Which Donqi sells fruit?

[Anonymous No.19271681]

>>19271660
Mega donqi if you have it. I'm in Okinawa and it's the only actual store for fruits and vegetables that isn't stupid.

[Anonymous No.19271692]

How do they make the hibachi food taste so good? Like with the rice and chicken? Is it just a shitload of grease? Somehow the rice texture is good, like kind of sticky but not too bad.
No one knows what I'm talking about when I say these foods, they always take me to Chinese restaurants.
I had a Japanese restaurant in my old town, I would get the hibachi chicken they called it. I would go there for lunch almost every day. Never was able to find food like it. I wish I could prepare it for myself at home.

[Anonymous No.19271716]

>>19271692
I hate to break it to you, but hibachi is Americanized Japanese. In Japan, that flattop cooker is called teppanyaki, and it's mostly used at high end steakhouses that serve A5 Wagyu. You'd be unlikely to get fried rice or spinning spatula show there.

Hibachi is actually a charcoal grill, and we do have yakiniku places all over Japan. The "Japanese" food at Benihana and similar places was popularized by Rocky Aoki, a pro-wrestler who moved to the US and started the restaurant chain. You might know his kids, DJ Steve Aoki and actress Devon Aoki.

Don't get me wrong, I love a good hibachi joint, but it's about as Japanese as Long John Silvers is British.

[Anonymous No.19271733]

>>19271716
I don't care if it's Americanized it's good.
Also I don't care about the show, I'm just talking about the food. The place I went too didn't have the show, they only had one grill in the kitchen and they made it back there.

[Anonymous No.19272088]

>>19267670
>I am not sharing my source for this exact reason.
I'll do it for you, hipster faggot.
https://www.bellabeanorganics.com/product-p/ansonflourbuckwheatflourfinegf.html

[Anonymous No.19272100]

>>19272088
Looooool. I love inspiring people so much.

Your secondary source is inferior to purchasing from the directly, fyi. :D Lmao.

[Anonymous No.19272260]

I do have this asian dumpling flour". What do I do with it? Gyoza?

[Anonymous No.19272428]

>>19264443
youre a special kind of retarded gook if you think jeon and okonomiyaki are the same thing

[Anonymous No.19272439]

>>19267967
thank fuck for that, cocoichi is puke garbage only retarded americans with sugar fried pallets enjoy

[Anonymous No.19273059]

I want to start making sushi as it's a neat way of bringing lunch to work. I got one of those rolling mats and tried just making rice rolls with nori. It went pretty good for my first time I think, though getting the roll even close to tight is awkward. I'd rather make nori-less sushi desu, does anyone have any good guides or tips? How do you roll sticky rice by itself without it going everywhere?

Are there sushi moulds that you just stuff rice into? That'd be easy as fuck.

[Anonymous No.19273073]

>>19260063
Does Sarku Japan count?

[Anonymous No.19273075]

>>19273073
Unironically good for court chow

[Anonymous No.19273102]

>>19273059
Just do onigiri

[Anonymous No.19273114]

https://www.wikihow.com/Make-Sushi

[Anonymous No.19273154]

>>19273114
If I just got a circle mould I could just cram rice into it, poke a hole in the middle, then stuff that with filling. I feel like I'd get shanked if I said this in Japan.

[Anonymous No.19273157]

henlo

[Anonymous No.19273161]

>>19273157
>Rice, fish, and two leaves
:/
>Rice, fish, and two leaves, Japan
:o

[Anonymous No.19273162]

>>19273154
>circle mould I could just cram rice into it, poke a hole in the middle, then stuff that with filling.
I don't understand what you're trying to make.

[Anonymous No.19273165]

[Anonymous No.19273168]

>>19273161
>two leaves

[Anonymous No.19273170]

>>19273162
Sushi. But if I want circular rice, surely a small circular mould would suffice right? Imagine a silicone circle about 2" in diameter.

[Anonymous No.19273174]

>>19273170
Does "circular" mean the same thing here as when schizos say the Earth is "circular" or "round"?

[Anonymous No.19273177]

>>19273174
Why are you being such a faggot?

[Anonymous No.19273181]

>>19273177
Why are you trying to make makisushi with a "circle mould," whatever that's supposed to mean?

[Anonymous No.19273214]

>>19260063
Stir fry

[Anonymous No.19273719]

[Anonymous No.19273880]

>>19264566
This data is bullshit. It says the average price of an apple in the USA is $4.87, jesus christ. I live in the state with the highest cost of living in a suburb for the upper-middle class, and the apples in my area range from $0.60 to $1.70, and I have never in my fucking life seen an apple in any of the grocery stores in my area cost more than $2 each, and even that much is rare.

So where in the FUCK in the USA are apples costing more than $4? And that's just the average according to this chart which implies in some parts of the country apples cost MORE THAN $4.87.

There's no way this chart is accurate.

[Anonymous No.19273897]

>>19273880
oh derp, immediately after posting this I read the chart more carefully and noticed that the price is per 1kg, not per one apple.

Still, that puts the average cost of apples to $2.21 per pound or roughly $1 per apple, which still surprises me as the national average.

[Anonymous No.19274413]

[Anonymous No.19274432]

>>19274413
White fish
White noodles
Brown sauce

What did they mean by this?

[Anonymous No.19274597]

>>19271716
> it's mostly used at high end steakhouses that serve A5 Wagyu.
Wrong. There are plenty of downscale joints that cook all kinds of shit on the teppanyaki in Kansai. Thought the don’t put on any show—-that’s pure Benihana.

[Anonymous No.19274639]

>>19274597
Huh. Kanto vs Kansai showing it's differences again. 10 years in Tokyo and I've not seen a cheapo teppanyaki place (okonomiyaki/monja notwithstanding). I'll be on the lookout next time I go to Osaka.

[Anonymous No.19274692]

>>19260074
>spatula
???

[Anonymous No.19274742]

>>19273154
It would be shitty and tightly stuffed, but it'd probably technically qualify as a sushi. The chinese "sushi" places near me all use a machine to roll.

>>19273161
>education
:)
>education, America
xD

That's not "two leaves".

[Anonymous No.19274976]

What are some effective ways to make raw store-bought fish safe for consumption at home?

My only ideas are a dry brine or a marinade. I think there are ways to cure fish too but I haven't looked into that.

[Anonymous No.19274982]

>>19271716
>actress Devon Aoki.
At the risk of derailing this thread, FYI people of gen X age and younger just say "actor" regardless of the sex of the person who acts. "Actress" is like "stewardess" or "lady doctor", it's like something Joe Biden would say in one of his inimitable gaffes.

[Anonymous No.19275124]

>>19274982
I'm Gen X, and that was my post. Thread is almost dead anyway, so let's derail it.

Until awards shows, and the public at large, stop separating "best male actor" and "best female actor" then the use of gendered job titles is still relevant and useful. I don't use postman, policeman, or fireman, but I do use "actress" precisely because the job is still gendered and so should the job description should be also.

[Anonymous No.19275152]

>>19275124
We need to separate male and female actors because testosterone gives biological male actors an unnatural advantage due to increased lung capacity and muscle mass, it's actually more feminist and progressive to have different categories otherwise the female actors would get no recognition and then we would have to allow trans actors into the category to create a manufactured controversy and pass laws restricting bodily autonomy in the name of "protecting children"

[Anonymous No.19275779]

When you are served a whole fish like pic related, skin on, fins still there and spiny, eyeballs, teeth, guts, the whole shebang--and all you have to eat it is chopsticks--how the fuck are you supposed to eat this motherfucker?

Not my picture, but I was once served a whole fish just like it at an izakaya and literally couldn't figure out how to eat it.

[Anonymous No.19275862]

>>19275779
They don't have the guts in them still. It would taste like shit if it did.

Chopsticks.

[Anonymous No.19276002]

>>19275862
They do have bones, though.

[Anonymous No.19276013]

As a japanese, I am insulted everytime donabe boy posts his creepy food. Imagine if I was wearing a cowboy hat and boiling coffee over an open fire and posted it to your image boards (do you yankees have image boards?)

[Anonymous No.19276035]

>>19276013
>>As a japanese
>uses the word "yankee"

Imma get to you, Ahmed. Just after I take a big drink of frosty milk. Mmmmmm

[Anonymous No.19276126]

>>19276013

If someone tried their very best to source authentic ingredients, cookware, researched various cooking techniques to try and make the best american food they could I would be happy for them, and think they're a cool person for taking interest in my cultures cuisine, and being passionate about something.
Pretty sad, and quite pathetic you're triggered so easily. I'll show pity, but I know I'll never be able to change you, so aside from that I could honestly care less what you think.

It's donabe chad btw.

[Anonymous No.19276140]

>>19276002
With a lot of fish you can carefully peel away the flesh from the bones. I impressed my date/ waitress at a nice restaurant for doing it once lol.

[Anonymous No.19276146]

>calls himself chad
Never not funny

[Anonymous No.19276158]

>>19276146
>Gets incredibly triggered by someone using a clay pot.

Never not funny.

[Anonymous No.19276175]

>As a japanese

You aren't Japanese. Japanese people don't think like this. They are always honored and humbled when westerners take a genuine interest in Japanese culture. You're a worse poser than the donabe weeb.

[Anonymous No.19276181]

IMAGINE GETTING TRIGGERED BY THIS. LMFAO. A CLAY POT! LOL.

[Anonymous No.19276185]

>>19276175
Generalize much?
>a whole country thinks this one way
A lot to unpack here jeez

[Anonymous No.19276190]

>>19276185
>t. Sushi terrorist

[Anonymous No.19276235]

>>19263567
The Japanese fruit thing is part of a cultural gifting superstition. People buy them as symbolic presents to express gratitude or simply show appreciation as a guest. This is especially common with women, to whom making a gift of a spirit like whiskey would be uncouth.

Tl;Dr there's no logic to it, just a tradition.

[Anonymous No.19276348]

>>19276185
>>a whole country thinks this one way
Further confirming that you aren't and know nothing about the Japanese people.

>A lot to unpack here jeez

[Anonymous No.19277418]

BUMP

[Anonymous No.19277443]

Can someone suggest me a soba dish that does not use a dashi base? I'm too lazy to make dashi tonight.

[Anonymous No.19277559]

>>19277443
You can always get tsuyu to have for zaru soba when you're too lazy to make dashi yourself. Or that concentrated hon dashi to keep in your pantry. Or make yakisoba, which you don't need dashi for.

[Anonymous No.19277578]

>>19277559
Yakisoba made with soba noodles. I think I can do that. Ty for the suggestion. Will post results.

[Anonymous No.19277588]

>>19277578
>Yakisoba made with soba noodles.
Forgive my ignorance, but isn't yaki -soba- usually made with soba noodles?

[Anonymous No.19277597]

>>19277588
fun fact
>Despite the name, yakisoba noodles are not the same as soba noodles, and are made from wheat flour or egg instead of buckwheat.

[Anonymous No.19277796]

>>19277588
They are not. I am still doing it because I want to try my new soba flour out.

Easy to work with, but I still need to get a feel for the perfect moisture level and the correct amount of flour to add when cutting. They juuust barely stuck together when I cut them.

[Anonymous No.19277812]

>FOOOD!!??!??!! BUT.... BUT IN JAPANESE!??!!???! OHHH MY SHINTO FUJINI MAZAWAKIZAKITAKI THE MOUTHFEEL IS TAKING ME TO HEIGHTS HIGHER THAN MOUNT FUJI WUJI MUJI SUZI

[Anonymous No.19277889]

>>19277812
this but unironically

[Anonymous No.19277955]

The soba came out quite nice. The flavor was really delicious. Nutty and a touch grassy. Smoother than my fresh ground soba. Excited to get better at making these dudes.

Also tried the couple of chews and swallowing thing. I think I get it, but it feels weird to not fully chew my food...

[Anonymous No.19277987]

>>19277955
....grassy?

[Anonymous No.19278060]

>>19277987
Yep. The buckwheat is harvested, stored in freezers, and ground before shipping out, so it is very fresh.

[Anonymous No.19278321]

>>19276348
Who hurt you donabe boy?

[Anonymous No.19278755]

[Anonymous No.19278769]

>>19276348
you should probably update your infographic because blue checks are now associated with ivermectin and lauren boebert simps

[Anonymous No.19278770]

[Anonymous No.19278773]

[Anonymous No.19278839]

[Anonymous No.19278871]

>>19261132
Ina...

[Anonymous No.19279173]

Cooked fish tastes objectively better than raw fish

[Anonymous No.19279211]

>>19278769
You're a fragile little girl, aren't you.

[Anonymous No.19279222]

>>19279211
he's right though

[Anonymous No.19279237]

>>19279222
Why are you samefagging

[Anonymous No.19279325]

>>19279237
>short grain boy projectihg again
Story old as time

[Anonymous No.19279350]

Imagine the seethe.

[Anonymous No.19279377]

The holy shrine of seething

[Anonymous No.19279383]

The seethe inspectors have arrived.

[Anonymous No.19279389]

This pot contains the tears of those triggered by claypots. Farmed and utilized.

[Anonymous No.19279509]

>>19279389
>>19279383
>>19279377
>>19279350
These are off topic. Please stop.

[Anonymous No.19279526]

>rice on fish, 300 dorra white pig

[Anonymous No.19279563]

>>19279509
They're for cooking rice. Totally on topic.

[Anonymous No.19279575]

>>19279509
Me and the gang creating seethe. Any tips on cooking 100 go of rice at a time?

[Anonymous No.19279583]

>>19279563
This isn't the rice cooking vessel thread. It's the Japanese food thread. Go post this shit somewhere else.

[Anonymous No.19279601]

>>19261240
It's only sold in winter.

[Anonymous No.19279623]

>>19264484
open wide for the "projection"

[Anonymous No.19279630]

>>19279583
This is Japanese food, and I'm asking how to cook large amounts of Japanese short grain rice.

Should I get one of these?

>>19279601
>sold in winter
Make it in the summer.

[Anonymous No.19279634]

>>19279583
>This isn't the rice thread.
>It's the Japanese food thread.

[Anonymous No.19279638]

>>19279630
>I'm asking how to cook large amounts of Japanese short grain rice.
No, you aren't. You're being an obnoxious ass.

>>19279623
>replying to posts that are 4 days old
You're not good at trolling, either.

[Anonymous No.19279640]

>>19279634
Who are you quoting, Nduwimana?

[Anonymous No.19279657]

>>19279638
Wrong. I have plans to make 50 of these. Don't think you know me, playa.

>>19279634
Lol.

[Anonymous No.19279674]

>Nuh-UH!!! I am NOT trolling!!!!!!! My post was TOTALLY about Japanese rice!!!!!!!!!!!!!!!!!!!1

the posts:
>rural-indian-village-boy.jpg
>"The seethe inspectors have arrived"
>"Imagine the seethe"

Can't wait to catch a 3 day ban for "filing misclassified reports," troll.

[Anonymous No.19279691]

>>19279674
You just can't handle to fact I have good reason to cook incredibly large amounts of Japanese rice. So big in fact that I have to look to other cultures and their rice cooking implements.

I need to cook 60 of these 2.2lb rice balls. Any advice? Please.

[Anonymous No.19279701]

Where can I get fish this big? Me n the boys are hungry.

>>19279674
I will add that this post is EXTREMELY off topic! More off topic than my RICE cooking implements posts.

[Anonymous No.19279720]

>>19279674
You got me feeling like this dude. Just trying to get authentic advice on cooking 100 go of Zushi rice.

[Anonymous No.19279762]

>>19260063
Tatsuru Rai making soba noodles: https://www.youtube.com/watch?v=L0b-QYFQTuc

[Anonymous No.19281216]

[Anonymous No.19281401]

Update on large amount of rice cooking.

I figured it out. NO THANKS AT ALL TO YOU GUYS. I special ordered a 300 go donabe from kumoi kiln and he made it instantly for me. Best in Japan.

Here is the end result. Bet you're all incredibly jealous that I impressed Jackie Chan with my otherworldly rice cooking skills. We ended up finishing the whole thing.

[Anonymous No.19281509]

I got a 1-go size kamado-san.

[Anonymous No.19281513]

>not cold enough for oden
>not hot enough for zaru soba

So I will give udon a try tomorrow night.

[Anonymous No.19281516]

rice money shot

[Anonymous No.19281527]

>>19281516
>>19281509
My man, posting rice. Very based. Looks great.

When are you getting a kumoi kiln donabe?

[Anonymous No.19281614]

>>19281527
When I found a Michelin star restaurant.

[Anonymous No.19281942]

[Anonymous No.19281949]

>>19260063
They do a great job pairing flavors. Love most of their food. I probably copy this and Thai food the most when I cook

[Anonymous No.19281962]

>>19274692
You usually share a full sized one with other people, so you can use the spatula to cut slices and serve it.

[Anonymous No.19282118]

What do you guys think about this dinner?


Appetizer: Seaweed Salad
Soup: Miso Soup with Tofu and Wakame
Main Dish: Grilled Miso Glazed Salmon
Side Dish: Simmered Dried Shiitake Mushrooms
Side Dish: Agedashi Tofu
Noodles: Zaru Soba
Rice: Steamed Japanese Rice
Pickles: Tsukemono
Dessert: Matcha Panna Cotta
Beverage: Sake or Green Tea

[Anonymous No.19282133]

>>19260063
Was in Osaka earlier this month and had some really good ramen

[Anonymous No.19282156]

>>19282133
I always preferred chicken ramen over pork ramen. Why is pork-based ramen the most prolific ramen?

[Anonymous No.19282210]

Man, Japanese cuisine is the bomb! From their sashimi to ramen, they've got it all. I can't get enough of those perfectly sliced, melt-in-your-mouth pieces of fish. And don't even get me started on their ramen bowls. The rich broth, the tender noodles, and the variety of toppings—it's a flavor explosion in every bite! Plus, their sushi rolls are like works of art. The precision and creativity that goes into making them is mind-blowing. It's no wonder Japan is known for its food. 10/10 would stuff my face with Japanese cuisine any day!

[Anonymous No.19282230]

I grew a bunch of Daikon, what should I cook with it?
This isn't the only one, there's a bunch of others

There's also a load of other radishes and turnips

[Anonymous No.19282256]

Oroshi soba is delicious.
https://youtu.be/T21Ffki4HFc

[Anonymous No.19282419]

I cook my fish when I made sushi at home. Fuck tradition. Cooked fish tastes way better.

[Anonymous No.19282551]

>>19282230
Is it difficult to grow? I think

[Anonymous No.19282801]

>>19282118
Overall great, would be delicious. A few comments:
zaru soba and rice?
why not matcha pudding instead of panna cotta?

[Anonymous No.19282807]

>>19282551
No.

[Anonymous No.19282861]

>>19282551
the heat of the sun grows the daikon

[Anonymous No.19282920]

>>19282230
Practice katsuramuki, and make nukazuke.

[Anonymous No.19284197]

Anyone eating Japanese tonight?

[Anonymous No.19284262]

>>19284197
Would you like me to? I could if you wanted.

[Anonymous No.19284361]

>>19284197
No, she says she has a headache.

[Anonymous No.19284864]

[Anonymous No.19285217]

>>19284197
Going to make some yakisoba. Just store-bought noodles, bean sprouts, onion, green peppers, and pork belly. Quick and easy.

[Anonymous No.19285221]

>>19285217
Making noodles is fun. I hope you have the opportunity or desire to make them yourself sometime. Soba noodles should be in a pot getting cooked in less than 20 minutes, so it isn't that time consuming.

I think I'm going to make some ramen noodles with the fancy pasta flour I got soon. Probably do a miso or shoyu broth with them.

[Anonymous No.19285227]

>>19285221
I'll probably do something bigger for my first attempt, maybe fettucine. I am interested in making all sorts of noodles (particularly soba), but I currently prefer putting effort into making baked goods.

[Anonymous No.19285248]

>>19285227
Cool. Have you baked Japanese stuff? I think the only Japanese thing I've baked is Japanese milk bread. Really tasty.

High gluten noodles are much easier to make and a good starting point. 100% buckwheat soba is really finicky and incredibly delicate. You need to roll it by hand and cut it with a knife because it's so delicate.
The secret for 100% buckwheat soba is using boiling water.

Also for fresh pasta I enjoy the recipes that use an excessive amount of egg yolks. I think it makes the most interesting and worthwhile fresh pastas.

[Anonymous No.19285271]

>>19285248
Yeah, I get most of my recipes from Japanese sites or YouTube channels: cream pan, curry pan, chocolate coronets, anpan, things like that. If I try to use western recipes, it's quite likely I can't get my hands on the ingredients in Japan. Milk bread is great - crazy how the yudane makes such a big difference.

The buckwheat seems like it would make the raw noodles break apart really easily, so it'd be harder to keep them at the proper length. Definitely want to give them a try sometime, though. Have you made soba from scratch before?

[Anonymous No.19285314]

>>19276348
>he thinks the japs aren't two faced
>he's never seen how rabid japs are online
ohnonononono

[Anonymous No.19285339]

>>19270026
What's the sauce thst is paired with soba?

[Anonymous No.19285445]

>>19285271
Made nice corn bread muffins a couple days ago. It would be fun to try them with some Japanese grilled or fried meats. I can't see it being difficult to source the ingredients for them either.

Yes, I've been the one posting in the past few threads about attempting to make my own. I got 10lbs of a very high quality nihachi sobakoh recently, so I will be learning how to use that flour for a while. Much more forgiving than the freshly ground buckwheat I was using.

The juwari soba cracks/tears very easily, and it doesn't repair itself because there's no gluten. Adding boiling water gelatinizes the starch in the buckwheat, which gives it some adhesion, but not a lot.
One of the main things about it is that it dries out very quickly, which can cause tearing. It's easier to make in the morning than in the afternoon because of the cooler temperature!

[Anonymous No.19285491]

>>19285445
Unfortunately, cornmeal or corn products in general aren't widely available in Japan. Corn just takes too much land area to produce for an island nation where space is at a premium. Cornbread is one of the main foods I miss from the States.

[Anonymous No.19285651]

>>19285491
Actually corn yields more calories per acre than rice.

[Anonymous No.19285693]

>>19279630
japan is the kind of country where it'll be 40c on September 1st and the beach will be closed because "sorry its not summer anymore"

[Anonymous No.19286049]

>>19285339
tsuyu

[Anonymous No.19286687]

[Anonymous No.19286808]

Which one of you Nigerians was this?
https://twitter.com/stillgray/status/1659139630216904706

[Anonymous No.19287028]

>goyslop
:|
>goisuroppu
^.^

[Anonymous No.19287651]

[Anonymous No.19287665]

>>19260063
I just made some yakisloppa... but with soba, because Asiamart wanted too much for udon.

[Anonymous No.19287708]

[Anonymous No.19287876]

Lol japanese people are fucking retarded, making a pizza out of noodles and fish and eggs
Niggas got nuked into the stone age

[Anonymous No.19288002]

>>19287876
He typed on the Japanese cooking thread, on the Japanese fast food board of a Japanese lolicon website.

[Anonymous No.19288110]

>>19275779
Eat it bare handed, idgaf. Pinch with fingers near the top of the fish where the incisions were made and pull down. Or if you’re a girly faggot use the chopsticks instead of fingers.

[Anonymous No.19288215]

>>19288002
I don't care, Japanese food is bland as fuck

[Anonymous No.19288218]

Does anyone else crave soba? I always feel so good after eating a nice bowl of it.

I'll be making juwari soba from scratch tonight for dinner in a little bit. Get that tsuyu made as well.

[Anonymous No.19288258]

I had ramen the other day from the one good ramen restaurant in town. After making Japanese food multiple times per week since mid-March, I thought I'd be able to discern a better criticism than I had before, but instead, it floored me. Really realized how much I'd been fucking up my own cooking, and will have to go back to the drawing board on a couple flavors..

[Anonymous No.19288286]

Does boiling nori sheet wash off the arsenic?

[Anonymous No.19288367]

>>19288286
stop being a fucking pussy and just eat it. japanese people literally live the longest in the world and they gobble that shit down like niggers and KFC

[Anonymous No.19288386]

>>19260063
>Start a thread about Japanese food
>instantly, without any prompting, Chinese and Korean posters come out of the woodwork to complain it's not about their food
Timeless. Also, what do anons here think of Kansai vs Hiroshima okonomiyaki varieties? I'm personally much in favour of the kind you get in Osaka, since the Hiroshima kind tends to be a bit dried-out and blander. That being said, it's still not bad - great food to enjoy while watching the Carp play baseball.

[Anonymous No.19288408]

>>19288386
I prefer regular/osaka, the noodles in hiroshima style is fun and all but it's a bit much of starch/carbs for me

I met the Dragons a few years back when I was in Hiroshima and they were playing the Carps. All of them were really nice

[Anonymous No.19288449]

>>19288367
>stop being a fucking pussy and just eat it
I know, but what's the maximum acceptable amount of nori sheets that an adult can consume in a day?

[Anonymous No.19288450]

First time making udon. I used frozen shrimp tempura and didn't realize until afterwards that even though it's "fully cooked," you're still supposed to heat up a pan with oil to brown the breading. Of course, though.

[Anonymous No.19288486]

How do you guys do your dashi?

My usual recipe
Slowly bring kombu up to heat until the pot just starts bubbling at sides
Remove
Bring to boil
Add bonito flakes, remove from heat, let steep for 15ish minutes, strain.

>>19288450
Mini udons. I think I'd like those better than the fat boys.

[Anonymous No.19288689]

Well I took pictures of the whole process of making juwari soba, but they came out poorly because I am a filthy gaijin who has only made soba like 6 times from scratch. Here is the final result. They fell apart sadly. I will post the other pics if you want.

I learned that I cannot use a china cap strainer to wash them. It must be a normal colander because the weight of the noodles crushes the ones at the bottom and they don't rinse off well without stirring them. Also need a soba mat because they are too delicate to pull out of a tangled bowl of the noodles.

The buckwheat flour I used was fantastic and it made wonderfully textured noodles aside from them being slightly mushy. :(

I tried mixing the tsuyu with soba cooking water tocmake a soup after finishing the noodles and it was delicious.

I enjoyed the grated daikon, but I think I would like fresh wasabi with it better. The daikon was a little too pungent/dirty tasting while not being complex enough in taste for me.

I learn more and more everytime I make these. Only 9.98 more years until I master them.

Sticking with my ni hachi sobakoh for the time being.

[Anonymous No.19288975]

>>19288689
>I tried mixing the tsuyu with soba cooking water tocmake a soup after finishing the noodles and it was delicious.
Honestly one of the best parts of eating soba.

[Anonymous No.19288978]

>>19263477
牛丼
Meet on rice bowl
Gyudon

[Anonymous No.19289097]

[Anonymous No.19289100]

>>19266181
All of this could be in one bowl or on one plate.

[Anonymous No.19289115]

>>19289100
That's no good because it mixes flavors.

[Anonymous No.19289117]

>>19289115
Mixed flavors and mouth feels are good, that's why we combine different things into "dishes" by "cooking" and "serving" them together.

[Anonymous No.19289118]

>>19289100
uninteresting

[Anonymous No.19289123]

>>19285491
> corn products in general aren't widely available in Japan.
Yeah, it’s more expensive than the US, but I buy corn all the time in summer at the vegetable shops I go to. Tomorokoshi kakiage is the fucking bomb.

[Anonymous No.19289152]

>>19289123
I mean you can buy corn itself, but products such as cornmeal, grits, corn syrup, or corn starch are pretty nonexistent.

[Anonymous No.19289156]

>>19289117

[Anonymous No.19289206]

>>19289152
>products such as cornmeal, grits, corn syrup, or corn starch are pretty nonexistent.
The first 3 for sure. Cornstarch is everywhere, though. Available in any supermarket.

[Anonymous No.19289267]

>>19289206
>tfw my local supermarkets only carry 片栗粉

[Anonymous No.19289288]

>>19288215
O sourest of krauts, that's why the sauce is there.

[Anonymous No.19289337]

>>19289152
Last Christmas I wanted to make peanut brittle, but basically every recipe calls for corn syrup. A bottle of Karo was like 1300 yen or some shit. I ended up finding a recipe that worked without corn syrup, but the pricing kinda blew my mind.

[Anonymous No.19289358]

>>19289337
There's gotta be rice or barley syrup or something, right?

[Anonymous No.19289412]

Tried the mirin on the left for the first time tonight and it's so much better then the shit I was using, not salty and no unpleasant after-taste. Would recommend.

[Anonymous No.19289869]

>>19289152
Japs put corn syrup in so many of their foods and drinks.

[Anonymous No.19289875]

>>19285491
>Corn just takes too much land area to produce
This is not fucking true at all. Rice takes more land to produce than corn.

[Anonymous No.19290864]

>>19281401
>Bet you're all incredibly jealous that I impressed Jackie Chan with my otherworldly rice cooking skills
no

[Anonymous No.19290967]

>>19289875
Yeah, and it's a staple part of their diet and culture. They need that rice. They don't need corn.

>>19289869
Trolling? Supermarkets generally don't sell things that large-scale manufacturers use in factories to put in their products.

[Anonymous No.19291295]

>>19290967
>Supermarkets generally don't sell things that large-scale manufacturers use in factories to put in their products.

Anon you are lying about Japan again.

[Anonymous No.19292418]

>>19291295
Jap thread. No. Bump.