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Post by jaicee on Mar 19, 2016 3:52:40 GMT -5
This thread is for anything at all pertaining to Japanese food!
I'll kick it off with some videos from the YouTube channel "Life Where I'm From", which I found when thegl0r posted that breakfast video in the Japanese Culture thread. From the channel's description: "Aiko is a half Canadian/Japanese girl that lived her first seven years in Canada and the past two in Japan. This is what her everyday life in Japan is like."
Aiko's Breakfast:
Lunch:
Dinner:
Dessert (a cute video about Japanese candy):
And cleaning up after, of course!
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Post by jaicee on Mar 19, 2016 3:56:36 GMT -5
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Post by thegl0r on Mar 20, 2016 1:33:13 GMT -5
This thread is for anything at all pertaining to Japanese food!... OMG, that's it, perhaps I don't really want to go to Japan. Starting the day off with a breakfast of natto would be bad enough. Then for lunch there's Japanese fried rice with all those eyes looking at you while you eat. But I guess perhaps a diet of plain boiled rice and tasty Japanese cakes wouldn't be too hard to endure. Mum comes home from shopping for tuna and Pockys. She greets her husband and asks what he and Aiko and her friend had been up to while she was out. "We've been making another film about food in Japan, we're educating the outside world. The kids made Japanese fried rice with egg and fish. It was lovely. Then we had some of that squirty pudding and the kids also did the washing up." "What fish did they use?" The wife asks "Aiko found this fish rice recipe in your cook book and there were some minnows in the fridge." He points to the recipe in the book. "I'd never tried minnows before, but they were quite nice. The girls did a great job with the food." "Ah, there's a reason you've never eaten minnows before. I'd got those as a treat for our turtles!" The recipe was calling for a different type of small fish. Sardines. There's a can of those on the top shelf in the cupboard." OK, just kidding. I'm sure that minnows are normal food or at least normal food in Japan. What would a vegetarian like me know about things like that? Its just seeing that bowl of rice with all those little eyes watching you while you eat. It just strikes me as weird.
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Post by jaicee on Mar 20, 2016 4:58:48 GMT -5
HA! Yeah, honestly I might have a hard time with the minnows too. Though if I was served that dish as a guest in someone's home, I might just suck it up, close my eyes and try it.
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Post by jaicee on Mar 20, 2016 5:33:03 GMT -5
This looks like a wonderful website for learning the basics of Japanese-style cooking at home. It explains each item, lays out the recipes clearly, and includes easy-to-follow videos! There are even recipes for western-inspired meals that are often prepared in Japan. I'll definitely be using it as a guide in the near future. www.japanesecooking101.com/
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Post by tangerinesun on Oct 1, 2017 18:48:30 GMT -5
Fall means kuri and shinmai (chestnuts and new-harvest rice)
Oh man, looking at how those have been whittled on with a knife, she's doing it the hard way to keep the chestnuts as sweet as possible. Some windows into the endlessly patient Naru's chestnut day: Japanify: Kuri no Kanroni (Chestnuts Simmered in Syrup)2011 DEC 29 by Yoko Kumano for the Umami Mart kitchen blog umamimart.com/blogs/main/japanify-kuri-no-kanroni-chestnuts-simmered-in-syrup
They don't peel easy unless you stick them in an oven for a couple of minutes to dry and shrink the skins. Then the nut meat will absorb bitter alkaloids from the skin and toasting will alter its fresh flavor. Chestnut Foods: The Flavor of Autumn in Japan
2016 NOV 18 by staff for GURUNAVI Japan Restaurant Guide gurunavi.com/en/japanfoodie/2016/11/chestnut-foods.html Japan’s love for chestnuts and chestnut food goes back to ancient times. Why not try a traditional chestnut-flavored wagashi sweet or a steaming hot bowl of kurigohan, and fall in love with autumn in Japan?Japanese dish, rice recipe-Kuri-Gohan/Chestnut steamed rice2016 JAN 20 by masaabc for the MASA’s Cooking blog masaabc.com/2016/01/20/japanese-dish-rice-recipe-kuri-gohanchestnut-steamed-rice/ ▼ HARDORE FOODIE ADVISORY ▼chestnut rice2009 DEC 01 by Harris Salat for the Japanese Food Report blog www.japanesefoodreport.com/2009/12/chestnut-rice.html Chestnuts are a perfect expression of the season right now; steaming them with rice, Japanese-style, brings out their natural sweetness in a much more subtle and, to me, more satisfying way than caramelizing by roasting… Salmon Steamed with Chestnuts and Ginkgo Nuts2010 OCT 19 by Tess for the Tess's Japanese Kitchen blog 1tess.wordpress.com/2010/10/19/salmon-steamed-with-chestnuts-and-ginkgo-nuts/
From Japanese Cooking: A Simple Art by Shizuo Tsuji (p.376) Steaming the fish with kombo and a little saké is as easy to make for one as it would be for a party… That observation cuts both ways, so be advised. Recommendations for Tsuji's Japanese Cooking (508pp, Kodansha 1980, 2007 edition reprinted 2012): www.telegraph.co.uk/food-and-drink/news/25-greatest-cookbooks-of-all-time/japanese-cooking-a-simple-art/ www.goodreads.com/book/show/297751.Japanese_Cooking ▼ COSTS YOU ONE FREE ARTICLE VIEW ▼‘Kuri’: The nutty staple of ancient Japan2016 OCT 14 by Makiko Itoh – Special to the Japan Times www.japantimes.co.jp/life/2016/10/14/food/kuri-nutty-staple-ancient-japan/#.WdFLbxNSzfA Fresh chestnuts are one of the few things in Japan that are truly seasonal and not available year-round like so many other food products these days. Chestnuts (kuri in Japanese) have been consumed here since prehistoric times…With yet another electric rice-cooker recipe for kurigohan, chestnut rice
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