Well I am not Japanese :) but since I cook a lot I got some Japanese food questions on TS and hence I thought maybe I write up some of the most common ones and maybe BaYan-san can elaborate in more detail as my knowledge is from about 6 months working in a very closed environment at Sony.
So here are the FAQ :)
#1 Natto
People tend to ask about Natto but very few know what it actually is, there seems to be a myth around Natto in Europe :)
Natto is fermented Soybeans. Thats it.
This is no more or less disgusting than eating cheese, however for our European perception it looks different and of course smells strong. It actually smells like some very strong cheeses with a nutty and bitter component to it.
Natto is very very healthy and yes it looks very slimy. It contains a lot of Vitamin K and essential amino acids.
Eating pure Natto was not my thing, however it was served at least 2-3 times a week for breakfast with rice, soy sauce and mustard and that way it was actually quite good. I especially like one that came in a round container with the soy and mustard in the container, I do not know the brand as I suck at Japanese reading, but it is a very common flavour as I saw it in all stores.
There are not many Europeans that liked Natto at my place, however my landlady was very fond of me because I always ate mine and also the next one...
#2 Raw Eggs
Do Japanese eat raw eggs?
Yes they do. Common also for breakfast was rice with a raw egg and a little soy sauce. Again while slimy I like it a lot. It is a very simple dish with flavour, protein from the egg and nice rice with a little soy sauce flavour.
I actually make this dish at home sometimes for breakfast :) and I had ZERO issues. Of course I only use eggs from a local farm where the chickens are held outside and can run around.
# other raw stuff
Since Sushi is quite popular most people have no issue with eating raw fish. However in Japan you might encounter chicken, pork or horse Sashimi. I did not particularly like that and many Japanese people I know do not like it either and it is not that common, but yes it exists and can be found.
(I more like the hot pot dishes where you get the raw meat and boil it by yourself with tasty toppings... much like our Fondue.)
# black eggs
Actually most people confuse the Japanese black eggs with the fermented eggs from China.
The Japanese black eggs I got are actually just normal eggs that are cooked in sulfur water from hotsprings. Due to the sulfur the shell becomes black and the inside a little more yellow. I found they tasted not much different than other hard boiled eggs, but look cool :) They are most common in places where they have hotsping Onsen (Japanese bathing houses). However I could not go to Onsen often sadly, as I had to book private Onsen (which is more pricy than public), but people with Tattoos are not allowed in Japanese public Onsen.
# fishy
There are funny fish dishes in Japan right?
I do not know if funny, but I enjoyed them all. I love fish and fish and seafood is really cheap in Japan. So I ate my fair share of it all. I loved the many different types of tuna, but also more uncommon things for Europeans like "spicy fish egg", tiny transparent fishes I do not know the name off but you eat as a whole and different types of squid and crabs.
Yes there are loads of fish that seem strange to us, but they all tasted wonderful :)
# weird snacks
Japanese eat weird snacks right?
That is the only myth I can agree on. There are flavours of chips and beans that are just strange and to Europeans taste like fish that has gone bad (for months). But I also know some of my Japanese friends that hate those. So I guess it is a matter of taste, as I hate some Europeans flavours of chips also.
If you have further questions feel free to ask. (and I have some picture of natto and egg rice also...)
You can also combine #1 and #2.
Indeed there are many variations, however I did not particulary like them. I also liked the more mustard flavoured Natto better than the more sweeter flavours with like Jasmin and basil.
Thank you very much for the write-up!
I do have a question regarding curry.
I was in Japan once in 2010 and there were so many curry-places that I just had to try one (as I always saw it on anime shows).
Now, my question: How can I get my hands on that super curry? It's not like Indian curry or something its... way better and not hot. I want to cook it myself but I have no idea on any sorts of ingredients that goes into a "japanese curry". Could you help me out?
Well while curry is not inherently Japanese, they do like it and there have been some brands developed.
So maybe you can find Curry from S&B (a japanese brand) in an Asian store near you.
For my typical Japanese curry dishes I use the following ingredients (with chicken, beef or whatever):
1 teaspoon Salt
1/4 teaspoon Black pepper
1 tablespoon Oil
14 grams Garlic grated (~2 large cloves)
14 grams Ginger grated (~1/2-inch piece)
500 grams Onion sliced thin (2 large onions)
2 1/2 tablespoons Curry powder Japanese brand such as S&B
3 cups Chicken stock
300 grams Carrots cut into chunks (~ 2 carrots)
1 Small apple peeled cored and grated
2 tablespoons Chunou sauce
1 tablespoon Tomato paste
1 teaspoon Cocoa powder
1 Bay leaf
1/2 cup Green peas
You can add potatoes, sweat potatoes and any form of meat of fish to that curry base. If it is to thin use cornstock to thicken the whole thing.
Quote from: BayYan on 07.11.2016 16:44
Quote from: Hoshi "Terry" Toranaga on 07.11.2016 13:03
# weird snacks
What does it refer to?
Flavours that Europeans would not expect in candy, like roasted seaweed, Matcha flavour Kitkat, Chocolate Wasabi beans, Sriracha Peas, Matcha Oreos, Chocolate Potato Chips, Camambert Fish Cookies, are just a few that come to mind.
They are not all bad, just flavours a European does not expect to see in small snacks. Some are actually quite good if you develop a taste for it.
For example when I was young I did not like Olives, but over time I developed a taste for it. So I guess some of those snacks you are just not prepared for as a European but are actually quite nice after a few tries. The only ones I did not really get a hang of were the more fish flavoured ones, although I like fish, some of them had for my nose an offputting texture.
But again a lot of it is personal taste and you have to try things with an open mind.
And thankfully there are enough vending machines in Japan to get something else if you made a choice that is not to your taste :)
Naruhodo & I see. :-D
It is such a thing, isn't it? lol
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FJ67Lcte.jpg&hash=aeb86dbd7de4b630f7574d48103529280f49ca19)
Natto potato chips
Hai :)
Shabu-Shabu
Thanks for the recipe! I'll give it a shot :D
You are welcome Randur!
Ah Teknotic that looks fantastic.
Hoshi-san, Please let me do the supplementary explanation of your commentary.
>>#2 Raw Eggs
Japanese surely eat raw eggs well.
For example, there is such a dish.
卵黄の醤油漬け(Ranou no Syo-yu-Zuke): Egg yolk marinated in soy sauce
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FWBgXJ44.jpg&hash=03add023ef7d68e1c948faf1441c58a65e771bcb)
This can be made very easily and is one of my favorite dishes. :-D
>># fishy
>>There are funny fish dishes in Japan right?
Speaking of funny fish dishes in Japan, I recommend 鍋料理(Nabe-ryouri, it means a pot dish.)
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F7mtY5gg.jpg&hash=69504513f88452a6603559cbcf875755f7978872)
When Nabe-ryouri is eaten on a cold winter day, a body becomes warm.
If you like sake, how about あん肝(Ankimo)?
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FGVk5pCp.jpg&hash=a3bb97f88d1b6889691b92c22e82aabef7177f87)
Ankimo is steamd Monkfish liver and called the foie gras of the sea.
It in winter is very delicious.
I cook it every winter.
So Drinking Sake while eating it a little, Im Happy. lol :lol:
>># fishy
>>spicy fish egg
Probably, It's a 明太子(Mentaiko).
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FmTdLNUF.jpg&hash=9028ba5a568098a233c07bd43f4f9908ae9b7260)
Mentaiko is cod ovum slowly marinated in chili pepper sauce or salted.
It's used for various dishes.
For example.
明太子茶漬け(Mentaiko-Chazuke), After having drunk Sake, it is eaten well.
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fduv4GHc.jpg&hash=b160b97ed92ae96c86ceb26300cd0340990bf11e)
明太子スパゲティ(Mentaiko-Spaghetti), It is one of the popular pasta dishes in Japan.
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FIDjgXq0.jpg&hash=6d4e2d7107d665a7bfa31c0d3040c836bcf5de34)
Of course, you can eat it straight.
BaYan san, arigato gozaimasu.
Those dishes look awesome, thank you very much for posting them.
Yes I really love the first one (Ranou no Syo-yu-Zuke) very much too. I often prepare it in the morning myself, thankfully now that I have a import market close I even get real naturally brewed Japanese soy sauce, which makes it so much better than the fabricated stuff you get in most places here.
Those pot dishes look awesome, especially with the clams :)
I have sadly never tried Ankimo, I have to make sure to taste it next time.
Indeed I meant Mentaiko, I forgot so many Japanese words it is embarassing :( . I really loved it and no way of getting it here.
You made me want to visit Japan again so much :) I hope I can do it in the future, I have to save some money, but 2018 seems like a valid goal.
Hosｈi-san, If you cook "Ranou no Syo-yu-Zuke", plz buy みりん(Mirin) with soy sauce.
Egg yolk only ..... 2
soy sauce(Koikuti-type) ..... 80ｍｌ
Mirin ..... 20ml
Mix soy sauce and Mirin (About ratio, soy sauce 4：Mirin1 )
So, Egg yolk is marinated in it in the refrigerator 1day at least. (I like thing done so 3days)
Sometimes, turning over yolk.
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FEz2UwLp.jpg&hash=1264a537f3ae7d23b068900d8c5a17bfc785c186)
Uh Narahudo.
Domo arigato BayYan-san.
BayYan-san,
I got the Mirin, only one brand is available here, I attached a photo.
I will make the marinade tomorrow and tell you how it was :)
Quote from: Hoshi "Terry" Toranaga on 09.11.2016 19:40
BayYan-san,
I got the Mirin, only one brand is available here, I attached a photo.
I will make the marinade tomorrow and tell you how it was :)
Mirin is used for Japanese cuisine, along with miso and soy sauce.
It has an effect on connecting plural tastes and making taste mild.
Ranou no Syo-yu-Zuke, If the dish is made only with soy sauce without mirin, you may feel saltily.
The mirin which you bought is a みりん風味調味料(mirin flavored seasoning) exactly.
The big difference between mrin and mirin flavored seasoning is having alcohol or not.
But the difference shouldn't affect the dish.
np & Goansin-kudasai.
>># fishy
>>There are funny fish dishes in Japan right?
There is this!
魚肉ソーセージ(Gyoniku-sausage, fish meat sausage)
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fwokhtxp.jpg%3F1&hash=f1ec2d79254b1e81f7a7c787c220a18bf5ae81ba)
U-m, It is a ingredient rather than a dish. lol
BayYan-san,
I made the egg yolk with the marinade per your instruction. First was Saturday breakfast (about 24h marinating) and it was really good.
Second was sunday breakfast (about 48h marinating) and I have to say I liked it even better.
Absolutely excellent taste, thank you for recommending it.
I am glad that you liked the dish. :-D
To be marinated more than 3days
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FbmY3VrF.jpg&hash=b944446ca2c4dec4f0a0814c36820d377edc1a1d)
It becomes like cheese.
You should prepare for SAKE! :-D :-D
Hah very nice! Yes I got some good Sake on the Way :)
Years ago I visited Japan for two weeks, can say it would be worth to return for the food alone.
Here's a dish that is VERY easy to prepare for Austrians, and for most Germans probably too: Katsudon (https://de.wikipedia.org/wiki/Katsudon)
Think about it next time you have Schnitzel. :-D
Japanese stuffed bun imitating Maus（Panzerkampfwagen VIII）. lol
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FTLuisyh.jpg&hash=fd23364c4edc6a1584b4c0d4359a759d8f84a824)
Looks a bit dick-ish or cock-ish, I wouldn't dare to eat this in public :mrgreen:
Speaking of food of the New Year in japan, it is 雑煮 (zoni)
It's rice cakes boiled with vegetables on New Year's Day
We eat it almost every day for a while.
My hometown-style (Miso soup base)
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FFBPRt2n.jpg%3F1&hash=5d4e87c58786a610e795571e9e1b29ce3655898f)
Tokyo-style (Soy sauce base)
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fs3WPSzy.jpg%3F1&hash=b29a9aff87aa745f86888f47d830f5305783355e)
Very nice, thanks for sharing.
冬は"おでん" :)
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FY4orB70.jpg&hash=f914a5bc3f9bd05627925824b89a803d0e34d9f3) (https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FvI3R9kM.jpg&hash=b5b802ab3061492b010e30804e25c3cde837843d)
It's such a long time ago that I ate real japanese food. I while never forget the delicious breakfast my hostmother made for me.... ;_;
That looks amazing and makes me want me to visit Japan again ...
Today, I made "お好み焼き(okonomi-yaki)" :-D
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FzD8uyo5.jpg&hash=f618a78b919f1ff4a6c64a3b378f0727f25cd9d8)
But I committed a great mistake. I forgot to buy "紅生姜(Benishōga)"
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fk3e28Bj.jpg&hash=6237a56826c71da23e6db7e91fa9b893f00e61ac)
It adds an accent to a dish
OK BayYan san, now we need the recipy as this looks amazing.
Hoshi-san, Do-mo arigatou.
The Recipe itself is simple.
But Explanation of 出汁(dashi) and sauce is difficult. (I don't know whether these foodstuffs can be purchased in your country.)
So I want to make it with consomme in substitution for dashi, next time. :)
I would just like to add to this discussion:
I worked as a Chef in a Japanese restaurant for three years. It is also one of the classes I currently teach (Japanese Cooking). So if I can be of any help just let me know!
Quote from: Bongfu on 21.02.2017 19:27
I would just like to add to this discussion:
I worked as a Chef in a Japanese restaurant for three years. It is also one of the classes I currently teach (Japanese Cooking). So if I can be of any help just let me know!
Told you all we should let him join.
鬼饅頭 (Oni-Manju), It is very simple Japanese snacks.
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F9lEmHQV.jpg&hash=9d9c2480cd4be4e56dd19fadd110dca29f220dd9)
The ingredients are only four basically, (Sweet potato, wheat flour, Sugar, Salt)
Oni-Manju, Why is it called so?
Because Sweet potato's blocks looks like the weapon(金棒: kanabou) which Oni has.
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fv120gKh.png&hash=394589c053308c3c73cc3db4adb75e9e59542b90)
>>Bongfu-san
Please show your dish. :)
That looks very good BayYan-san.
Seems easy enough to try while I wait for the eggs I marinated to your recipy. I now have found the sweetspot for me is about 3 days for the eggs to mature in the soy-mirim mixture and I add a hint of soy sauce and a tiny hint of rice vinegar to the rice I eat them with. Really love it.
Bonfu-san we would greatly appreciate your input and recipies.
As soon as I find my notebook again (recently moved) I will post some of my recipes.
Friday, It is a day of the curry rice!
(Originally Eating curry on Friday is the tradition of the Japanese Navy.)
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FSaSoJS8.jpg%3F1&hash=1e7bae3d3a19f02bc62b86facac982e3b1d16ca1)
Food comedy Japanimation(Eng sub). lol
https://www.youtube.com/watch?v=jwSxtd1IQzA&t=193s
Oyakodon. (親子丼). The tasty rice bowl dish... with the creepy name. :-D
(https://preview.ibb.co/i0DB8v/oyakodon.jpg) (https://ibb.co/jQ6ngF)
image uploader (https://de.imgbb.com/)
たこ焼き(Tako-yaki). That can be easily made, too.
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FCfeq8hA.jpg&hash=2ccd464a0e12d03409f4106550710dfcc84be81d)
https://en.wikipedia.org/wiki/Takoyaki
After all, speaking of summer dessert in japan, it is かき氷(chipped ice?).
(https://i.imgur.com/ktb0GBQ.jpg?1)
What is the German summer dessert?
Smomething like this, is here always great in the summer :mrgreen:
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fimg.fotocommunity.com%2Flecker-erdbeerbecher-4f6c0dc2-f58a-4d01-9384-2875fe78e2b0.jpg%3Fheight%3D1000&hash=3e8da7c354fb4916e789b026e615211f536d7314)
That looks very nice!
Quote from: Thori Kurita on 03.09.2017 21:11
Smomething like this, is here always great in the summer :mrgreen:
良いですね :)
There are few things using the fruit with the 和菓子(Traditional Japanese confectionery)
So when this Japanese confectionery came up about 1990, it was a revolutionary event.
(https://i.imgur.com/H1FCdjc.jpg)
苺大福(itigo-daifuku: Rice cakes stuffed with strawberries),
Something very European this time: Venison
So I finally got hold of a good recipie for Aomori style ramen... and it was delicious :)
machst du das auch auf dem Boot? :D
Quote from: Icke C (Dennis) on 12.11.2017 21:50
machst du das auch auf dem Boot? :D
Once upon a time, not so long ago:
Terry and his 6 crewmates were at anchor in a nice small bay at the island of Dugi Otok.
As a German boat came near and also dropped its anchor the Germans started to bring out the beer and bread and some weird looking sausages that did not look too fresh, when disturbed by a nice smell from our boat.
Funny they asked "na was gibts denn bei euch da" aka "yo whats for lunch?" not thinking it would be much.
The kind answer of the Skipper Terry was simple: "Oh we have some freshly toasted baguette with tomatoes, peppers and cheese and then a simple seafood risotto with truffles from the island of Cres and some Cianti from Scarlino to wash it down."
Even more funny the German crew abandoned their lunch to visit our ship for some leftovers :)
People sometimes ask, is the best steak really Japanese Kobe?
Well there now is Kobe (certified) beef from Styria (my home) and YES besides the Wagyu I had in Aibo in Japan this is the best steak...
See pics...
Quote from: Hoshi "Terry" Toranaga on 20.11.2017 14:17
People sometimes ask, is the best steak really Japanese Kobe?
Well there now is Kobe (certified) beef from Styria (my home) and YES besides the Wagyu I had in Aibo in Japan this is the best steak...
See pics...
Das musst du auch mitbringen.
Quote from: Hoshi "Terry" Toranaga on 12.11.2017 19:24
So I finally got hold of a good recipie for Aomori style ramen... and it was delicious :)
It is dangerous to see pictures of ramen at night. :shock:
I will go out to eat it! lol
(https://www.36thdieron.de/forum/proxy.php?request=http%3A%2F%2Fcdn2-www.craveonline.com%2Fassets%2Fuploads%2F2014%2F10%2FSake-Garden.png&hash=089f07cc1f4c6c6cc5cab5b19900ecf518751c62)
Love uni-sushi
(https://media-cdn.tripadvisor.com/media/photo-s/05/00/7b/de/sen-ryo-sushi.jpg)
Hmmmmmm good!
This thread is rapidly becoming a japanese food enslavement camp
I also saw a dangerous image!
I am tempted to go to Tukiji and get tempted to eat seafood bowl.
Hoshi-san, Did you cook the seafood bowl?
Ie BayYan san. Photo was taken at "Memori Sushi" the new Sushi place in my hometown. Prepared by Sushi Master Hiro Sakamoto.
Master Hiro is now 62 years old and was the Sushi Master at a high profile Los Angeles Sushi bar, he now moved to Austria to retire, but wanted to help one of his students to build up his business and so he will be making sushi here for the next 5 years, before retiring completely. Master Hiro in his youth learned for 15 years at the famous Jiro Sushi in Tokio.
I am planning of having his Omakase next week.
Now for some easy made summer food: Salmon Teriyaki
Get some Salmon belly (Lachs Bauch) with good marbling (fatty).
You just need:
- Salmon belly
- Thick Teriyaki Sauce (see my Teriyaki Sauce recipie in the other thread or buy a good brand)
- Salt and Pepper
- Peanut Oil
- Sushi Rice
Preparation:
Take the salmon belly (with skin) and make sure the skin is cleaned and all the fins and hard parts are cut off. Slice in filets or cubes of fish or put on skewers.
But some salt and pepper on both sides (skin side and inner side) and let it sit for one minute while you heat some peanut oil in the pan.
DO NOT HEAT IT TOO MUCH, this is no steak, so you just need medium heat similar if you cook veggies.
Put the salmon in and slowly fry it on both sides. When it is about 50% done (you see a little fat ooze out of the fish), remove the fish from the pan and put on paper towel to drain fat.
Remove all the fat from the pan and clean the pan with paper towel.
Put the pan back on the medium heat stove and put the fish back in (no oil!) and glace it with the teriyaki sauce. Cook for another 1-2 minutes while always glacing with sauce, the sauce with thicken. Take care not to use too much heat, the teriyaki should thicken up but not burn in the pan.
When you are ready put the Salmon belly slices on the sushi rice and you can use some greens to show it off or give a little lemmon on the teriyaki if you like.
A perfect evening....
It is interesting to cut tuna thinly.
I thought so too BayYan san.
The itamae explained that it is bedded on Japanese Mint and you take a tiny bit of that mint, put it on the tuna and then they melt together in your mouth due to the slice. I have never gotten it that way before, but have to say it was very very nice.
Also on the bonito (small tuna) that is on the spoon he made a light sauce with lime, mint and soy sauce, was also extremely nice.
But the whole evening was awesome, I also had some of the best Uni and Unagi sushi I ever tried, he directly importet the uni and the eel from Japan. It was not cheap, but well worth it.
Today's lunch, Tomato vongole ramen :-P
(https://i.imgur.com/5b3Lpdp.jpg)
Oh that looks so nice! Yummy
どぜう鍋と鯉のあらい(Dozeu-Nabe and Koi no Arai)
(https://i.imgur.com/mm25M2b.png) (https://i.imgur.com/puwyxjq.jpg)
Dozeu-Nabe : Loach japanese stew
Koi no Arai: It is a carp sashimi chilled with ice water
The Dozeu-Nabe is a local cuisine in Tokyo
I watched sumo wrestling while eating this.
That looks amazing BaYan!
I really have to visit Japan again and it is looking good that I will be back in Tokyo 2020 :) (yes it is still a long time to go...)
Me wants.
Soooo hungry all of sudden. You bastard! :D Looks delicious :)
Dozeu-Nabe is not very expensive, but it is quick to sell out. (Because It is time consuming to fillet a small Loach)
If you guys want to eat it, I will be able to guide you to the restaurant. :-)
Unusual food I ate recently.
(https://i.imgur.com/cf0oTnF.jpg)
At first glance, it looks like normally teriyaki fried chicken.
In fact, This food is frozen and eaten in that state. :v
(This food started to be made in Kyushu district of Japan about 40 years ago)
UHUHU!!! THAT looks interesting! Definetly something that I would like to eat when I am in Japan!
If you travel to Japan, Why don't you visit various soba, buckwheat noodles, restaurants?
(However, please be careful about buckwheat allergy.)
(https://i.imgur.com/qEJI2cQ.jpg)
This is a soba restaurant I visited the other day. Restaurant name 鈴木(Suzuki)
(https://i.imgur.com/zp0jf5A.jpg)
The soba dish we had at that time. It is dunked into the dasi-suop and eat it.
L:Soy sauce dasi-soup
C:Salt dasi-soup, The noodles are already in the soup
R:Soy sauce dasi-soup with grated Japanese white radish.
Soba is often eaten with sake. But unfortunately at this time I had to drive and couldn't drink :'( :'( :'(
Looks delicious. Have you ever been to a noodle restaurant with a water chute where you need to catch your noodles?
Quote from: Joshua "Gaookami" O'Connell on 23.09.2019 22:40
Looks delicious. Have you ever been to a noodle restaurant with a water chute where you need to catch your noodles?
Joshua san
The eating style is called "流しそうめん, Nagashi Sōmen" which uses Sōmen.
Sōmen: 素麺, https://de.wikipedia.org/wiki/S%C5%8Dmen (https://de.wikipedia.org/wiki/S%C5%8Dmen)
(https://i.imgur.com/OPI3k5L.jpg)(https://i.imgur.com/Le2mdoW.jpg)
The bamboo water slide will be extended depending on the number of participants. Pouring water and Sōmen from the high side.
Bamboo water slide is likened to a clear small stream, and Sōmen is likened to a fish that swims quickly there.
Nagashi Sōmen is a dish you can taste with your eyes. :-D
Nagashi Sōmen requires a place and a lot of water and is basically done outdoors. So Very few restaurants can offer it. Unfortunately I have never visited those restaurants.
Of course I have done it in my home garden. :3
As you can see, Nagashi Sōmen is hard to prepare.
But using this will solve almost all problems.
(https://images-na.ssl-images-amazon.com/images/I/51oTqnV4bIL._AC_.jpg)
Personal Nagashi Sōmen machine.
You can buy those in Amazon. :mrgreen:
I saw that once on youtube, but I thought that this was a rare thing. That looks like a lot of fun!
Quote from: Onai "Oni" Tekimata on 24.09.2019 18:16
I saw that once on youtube, but I thought that this was a rare thing. That looks like a lot of fun!
Onai san
Yes, The restaurant that serves Nagashi Sōmen year-round is very rare. But If it's only in summer season, It can be enjoyed as an event in a suburban restaurant or campsite.
Nagashi Sōmen is a very fun way to eat.
Regarding Sōmen, I will introduce Onai-san to this.
(https://i.imgur.com/NFxF0me.jpg)(https://i.imgur.com/UkvpXyX.jpg)
ACGUY Sōmen bowl set :mrgreen:
OK it is now certain I will be in Japan next April :)
Quote from: Hoshi "Terry" Toranaga on 27.09.2019 22:46
OK it is now certain I will be in Japan next April :)
Hoshi san
Only for the next year, it may be a right decision to go to Japan in spring.
After that, I can't predict how the Olympics will affect Japan. >:(
That is what I thought and why we chose Spring.