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Korean Job Discussion Forums
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korian
Joined: 26 Feb 2004
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mercury
Joined: 05 Dec 2004
Location: Pusan
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 Posted: Mon Nov 19, 2007 5:18 am Post subject: |
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The best.
Tonight me and the wife ate Cous Cous. Real Cous Cous, with all the sides... the cook was from Morocco. In Japan they make everything authentic. You pay, but it is the real deal. Mexican food, Brazil bbq, French, Italian, Spanish, Thai, Russian, Chinese.. all within a subway ride from my place. AUTHENTIC. Last week went to the Mexican place, some Americans were angry because it was MEXICAN, not TeXMex. If they had wanted TexMex they could have found a place, but this was real.
Greatest feed.......the sushi here. Especially on a cold night. Down some sake and relax. Pure Heaven. |
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halfmanhalfbiscuit
Joined: 13 Oct 2007
Location: Seoul
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| Posted: Mon Nov 19, 2007 5:24 am Post subject: |
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Seoul and korea are not cosmopolitan so it kinda goes without saying that the selection here is poor.
General availability of western foodstuffs hasn't really improved since the start of the decade. |
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xeno439
Joined: 30 Nov 2005
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| Posted: Mon Nov 19, 2007 5:34 am Post subject: |
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| I heard Japan has the best whale meat. Oh wait . . . |
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halfmanhalfbiscuit
Joined: 13 Oct 2007
Location: Seoul
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| Posted: Mon Nov 19, 2007 5:40 am Post subject: |
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Love to try a whale burger.Think they go for about 500 yen.Pretty small,but that's better value than Kraze Burger.
Speaking of burgers,these guys are the best burger chain I've tried
http://www.japaninyourpalm.com/Restaurants/mosburger.htm |
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korian
Joined: 26 Feb 2004
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| Posted: Mon Nov 19, 2007 5:51 am Post subject: |
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mos burger is awesome, but i find the burgers a little on the small side. one is never enough, though the taste has me wanting more anyway.
i think itaewon has a decent selection of international cuisine but outside that area it's pretty slim pickings for quality international food. that's the good thing about japan. it's not roppongi, it's everywhere in the cities and even beyond.
in my neighbourhood, about an hour from shinjuku, we have 2 nepalese, 5 indian, 2 french, countless italian, god knows how many japanese/sushi, a spanish, a tony romas, an outback, a vietnamese, a texmex (not real...?^^) and more will pop into my head later.
plus the selection of food at carrefour and costco rules. |
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RACETRAITOR
Joined: 24 Oct 2005
Location: Seoul, South Korea
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| Posted: Mon Nov 19, 2007 6:18 am Post subject: |
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| I'm sure Japan has more international food than Korea, but is there really much good Japanese food? I don't like sushi, I prefer kimchi to wasabi, and want meals that are filling. |
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ajgeddes
Joined: 28 Apr 2004
Location: Yongsan
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| Posted: Mon Nov 19, 2007 6:30 am Post subject: |
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| RACETRAITOR wrote: |
| I'm sure Japan has more international food than Korea, but is there really much good Japanese food? I don't like sushi, I prefer kimchi to wasabi, and want meals that are filling. |
I love Japanese food, probably my favourite after Mexican. Anyways, aren't kimchi and wasabi strange things to compare? It's like saying you prefer beef to mustard. |
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mercury
Joined: 05 Dec 2004
Location: Pusan
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| Posted: Mon Nov 19, 2007 6:33 am Post subject: |
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| RACETRAITOR wrote: |
| I'm sure Japan has more international food than Korea, but is there really much good Japanese food? I don't like sushi, I prefer kimchi to wasabi, and want meals that are filling. |
Dude, your like a western guy saying 'I don't want to go to Korea cause all they eat is kimchi'.
I spend 500 yen and am full, and I am currently 98 kilos. There is too much to eat here. Too many choices, and everyday I stumble onto a restaurant down a little back road that has a new dish I have never even heard of before, and it is awesome...sometimes there is a special buffet with stir fried veg. and meat, and rice (all you want) for 500 yen. THis includes tea, and an atmosphere of peace and joy and relaxation. Kamameshi is one of my favorites, and kills any food I used to eat in Korea, and it is cheap, healthy, and filling.
Rice dishes
Gohan or Meshi: plainly cooked white rice. It is such a staple that the terms gohan and meshi are also used to refer meals in general, such as Asa gohan/meshi (朝御飯, 朝飯, breakfast), Hiru gohan/meshi (昼御飯, 昼飯, lunch), and Ban gohan/meshi (晩御飯, 晩飯, dinner). Some alternatives are:
Genmai gohan (玄米御飯): white rice cooked with brown rice
Okowa (おこわ): cooked glutinous rice
Mugi gohan/meshi (麦御飯, 麦飯): white rice cooked with barley
Soy-flavored raw egg (Tamago kake gohan), nori, and furikake are popular condiments in Japanese breakfast
Ochazuke: hot green tea or dashi poured over cooked white rice, often with various savoury ingredients such as umeboshi or tsukemono
Onigiri: balls of rice with a filling in the middle. Japanese equivalent of sandwiches.
Takikomi gohan: Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
Kamameshi: rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot
Sekihan: red rice. white rice cooked with azuki beans to Glutinous rice
Japanese curry: Introduced from UK in the late 19th century, "curry rice" (karē raisu カレーライス) is now one of the most popular dishes in Japan. It is not as spicy as its Indian counterpart.
Hayashi rice: thick beef stew on rice; origin of the name is unknown
Omurice (Omu-raisu, オムライス): omelet filled with fried rice, apparently originating from Tōkyō
Mochi: glutinous rice cake
Chāhan: fried rice, adapted to Japanese tastes, tends to be lighter in flavour and style than the Chinese version from which it is derived
Congee
Kayu or Okayu: rice congee (porridge), sometimes egg dropped and usually served to infants and sick people as easily digestible meals
Zosui (Zōsui, 雑炊) or Ojiya: a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavoured with miso or soy. Known as juushii in Okinawa. Some similarity to risotto and Kayu though Zosui uses cooked rice
Donburi
A one-bowl lunchtime dish, consisting of a donburi (どんぶり, big bowl) full of hot steamed rice with various savory toppings:
Katsudon: donburi topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon)
Tekkadon: donburi topped with tuna sashimi
Oyakodon (Parent and Child): donburi topped with chicken and egg (or sometimes salmon and salmon roe)
Gyūdon: donburi topped with seasoned beef
Tendon: donburi topped with tempura (battered shrimp and vegetables).
Unadon: donburi topped with broiled eel with vegetables.
Sushi
Sushi comes from Japan and is a vinegared rice topped or mixed with various fresh ingredients, usually fish or seafood.
Nigiri-sushi: This is sushi with the ingredients on top of a block of rice.
Maki-zushi: Translated as "roll sushi", this is where rice and seafood or other ingredients are placed on a sheet of seaweed (nori) and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces.
Temaki: Basically the same as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll".
Chirashi: Translated as "scattered", chirashi involves fresh sea food, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish.
[edit] Rice wine
Sake is a rice wine that typically contains 12~20% alcohol and is made by multiple fermentation of rice. At traditional meals, it is considered an equivalent to rice and is not simultaneously taken with other rice-based dishes. Side dishes for sake is particularly called sakana or otsumami. Shochu is a distilled version of sake.
Noodles (men-rui, 麺類)
Noodles often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets.
Soba with sliced duck breast, negi (scallions) and mitsubaTraditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth.
Soba: thin brown buckwheat noodles. Also known as Nihon-soba ("Japanese soba"). In Okinawa, soba likely refers to Okinawa soba (see below).
Udon: thick wheat noodles served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup.
Somen: thin wheat noodles served chilled with a dipping sauce. Hot Somen is called Nyumen.
Chinese-influenced noodles are served in a meat or chicken broth and have only appeared in the last 100 years or so.
Ramen: thin light yellow noodles served in hot chicken or pork broth with various toppings; of Chinese origin, it is a popular and common item in Japan. Also known as Shina-soba (支那そば) or Chuka-soba (中華そば) (both mean "Chinese-style soba")
Champon: yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food for students
Okinawa soba: thick wheat-flour noodles served in Okinawa, often served in a hot broth with sōki, steamed pork. Akin to a cross between udon and ramen.
Yaki soba: Fried Chinese noodles
Yaki udon: Fried udon noodles
Bread (pan, パン)
Bread (the word "pan" is derived from the Portuguese p�o) is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 19th century it has become common.
Curry bread (karē pan): deep fried bread filled with Japanese curry sauce.
Anpan: sweet bun filled with red bean(anko) paste.
Yakisoba-pan: bread roll sandwich with yakisoba (fried noodles and red pickled ginger) filling.
Katsu-sando: sandwich with tonkatsu (breaded pork cutlet) filling.
Common Japanese main and side dishes (okazu, おかず)
Deep-fried dishes (agemono, 揚げ物)
Ebi tempura.Karaage: bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common izakaya food, also often available in convenience stores.
Korokke (croquette): breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food.
Kushikatsu: skewered meat, vegetables or seafood, breaded and deep fried.
Tempura: deep-fried vegetables or seafood in a light, distinctive batter.
Tonkatsu: deep-fried breaded cutlet of pork (chicken versions are called chicken katsu).
Grilled and pan-fried dishes (yakimono, 焼き物)
Yakitori being cookedGyoza: Chinese ravioli-dumplings (potstickers), usually filled with pork and vegetables and pan-fried.
Kushiyaki: skewers of meat and vegetables.
Okonomiyaki: savory pancakes with various meat and vegetable ingredients, flavoured with the likes of Worcestershire sauce or mayonnaise.
Takoyaki: a spherical, fried dumpling of batter with a piece of octopus inside. Popular street snack.
Teriyaki: grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with a sweetened soy sauce.
Unagi, including Kabayaki: grilled and flavored eel.
Yakiniku ("grilled meat"): may refer to several things. Vegetables such as bite-sized onion, carrot, cabbage, mushrooms, and bell pepper are usually grilled together. Grilled ingredients are dipped in a sauce known as tare before being eaten.
Horumonyaki ("offal-grill"): similar homegrown dish, but using offal
Genghis Khan barbecue: barbecued lamb or mutton, with various seafoods and vegetables. A speciality of Hokkaidō.
Yakitori: barbecued chicken skewers, usually served with beer. In Japan, yakitori usually consists of a wide variety of parts of the chicken. It is not usual to see straight chicken meat as the only type of yakitori in a meal.
Yakizakana: flame-grilled fish, often served with grated daikon. One of the most common dishes served at home. Because of the simple cuisine, fresh fish in season are highly preferable.
Nabemono (one pot "steamboat" cooking, 鍋物)
Nabemono includes:
Oden: surimi, boiled pork and beans, mutton, etc. simmered in broth. Common wintertime food and often available in convenience stores.
Motsunabe: beef offal, Chinese cabbage and various vegetables cooked in a light soup base.
Shabu-shabu: hot pot with thinly sliced beef, vegetables, and tofu, cooked in a thin stock at the table and dipped in a soy or sesame-based dip before eating.
Sukiyaki: thinly sliced beef and vegetables cooked in a mixture of soy sauce, dashi, sugar, and sake. Participants cook at the table then dip food into their individual bowls of raw egg before eating it.
Tecchiri: hot pot with blowfish and vegetables, a specialty of Osaka.
Nimono (stewed dishes, 煮物)
Kakuni: chunks of pork belly stewed in soy, mirin and sake with large pieces of daikon and whole boiled eggs. The Okinawan variation, using awamori, soy sauce and miso, is known as rafuti.
Nikujaga: beef and potato stew, flavoured with sweet soy
Nizakana: fish poached in sweet soy (often on the menu as "nitsuke")
sōki: Okinawan dish of pork stewed with bone
Itamemono (stir-fried dishes, 炒め物)
Stir-frying is not a native method of cooking in Japan, however mock-Chinese stir fries such as yasai itame (stir fried vegetables) have been a staple in homes and canteens across Japan since the 1950s. Home grown stir fries include:
Chanpurū: A stir-fry from Okinawa, of vegetables, tofu, meat or seafood and sometimes egg. Many varieties, the most famous being gōyā chanpurū.
Kinpira gobo: Thin sticks of greater burdock (gobo, ゴボウ) and other root vegetables stir-fried and braised in sweetened soy.
] Sashimi
Sashimi is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and wasabi. Less common variations include:
Fugu: sliced poisonous pufferfish (sometimes lethal), a uniquely Japanese specialty. The chef responsible for preparing it must be licensed.
Ikizukuri: live sashimi
Tataki (ja:たたき): raw/very rare skipjack tuna or beef steak seared on the outside and sliced, or a finely chopped fish, spiced with the likes of chopped spring onions, ginger or garlic paste.
Basashi (ja:馬刺し): horse meat sashimi, sometimes called sakura (桜), is a regional speciality in certain areas such as Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto.[1] Basashi features on the menu of many izakayas, even on the menus of big national chains.
Torisashi: chicken breast sashimi, regional specialty of Kagoshima, Miyazaki prefectures.
Rebasashi: usually liver of calf, completely raw (rare version is called "aburi" (あぶり)), usually dipped in salted sesame oil rather than soy source.
Shikasashi: deer meat sashimi, a rare delicacy in certain parts of Japan, frequently causes acute hepatitis E by eating hunted wild deer.[1]
Soups (suimono (吸い物) and shirumono (汁物))
Soups include:
Miso soup: soup made with miso dissolved in dashi, usually containing two or three types of solid ingredients, such as seaweed, vegetables or tofu.
Tonjiru: similar to Miso soup, except that pork is added to the ingredients
Dangojiru: soup made with dumplings along with seaweed, tofu, lotus root, or any number of other vegetables and roots
Imoni: a thick taro potato stew popular in Northern Japan during the autumn season
Sumashijiru: a clear soup made with dashi and seafood
Zoni: soup containing mochi rice cakes along with various vegetables and often chicken. It is usually eaten at New Years Day.
Kiritanpo: freshly cooked rice is pounded, formed into cylinders around cryptomeria skewers, and toasted at an open hearth. The kiritanpo are used as dump-lings in soups.
Pickled or salted foods
A stall selling a variety of pickled and cured foods including squid, cabbage and daikon at a Tokyo supermarket.These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany sake or as a topping for rice porridges.
Ikura: salt cured salmon caviar.
Mentaiko: salt-cured pollock roe.
Shiokara: salty fermented viscera.
Tsukemono: pickled vegetables, hundreds of varieties and served with most rice-based meals.
Umeboshi: small, pickled ume fruit. Usually red and very sour, often served with bento lunch boxes or as a filling for onigiri.
Tsukudani: Very small fish, shellfish or seaweed stewed in sweetened soy for preservation.
Miscellaneous
Agedashi dofu: cubes of deep-fried silken tofu served in hot broth.
Bento or Obento: combination meal served in a wooden box, usually as a cold lunchbox.
Chawan mushi: meat (seafood and/or chicken) and vegetables steamed in egg custard.
Edamame: boiled and salted pods of soybeans, eaten as a snack, often to accompany beer.
Himono: dried fish, often aji (鯵, Japanese jack mackerel). Traditionally served for breakfast with rice, miso soup and pickles.
Hiyayakko: chilled tofu with garnish.
Natto: fermented soybeans, stringy like melted cheese, infamous for its strong smell and slippery texture. Often eaten for breakfast. Typically popular in Kantō and Tōhoku but slowly gaining popularity in other regions which Natto was not as popular
Ohitashi: boiled greens such as spinach, chilled and flavoured with soy sauce, often with garnish.
Osechi: traditional foods eaten at New Year.
Sunomono: vegetables such as cucumber or wakame, or sometimes crab, marinated in rice vinegar.
Chinmi
Chinmi are regional delicacies, and include:
Ankimo
Karasumi
Konowata
Uni: Specifically salt-pickled sea urchin
Although most Japanese eschew eating insects, in some regions, locust (inago, ja:イナゴ)[2] and bee larvae (hachinoko, ja:蜂の子)[3] are not uncommon dishes. The larvae of species of caddisflies and stoneflies (zaza-mushi, ja:ざざむし), harvested from the Tenryū river as it flows through Ina, Nagano, is also boiled and canned, or boiled and then saut�ed in soy sauce and sugar.[4] Japanese clawed salamander (Hakone Sanshōuo, ja:ハコネサンショウウオ, Onychodactylus japonicus) is eaten as well in Hinoemata, Fukushima in early summer.
Sweets and snacks (okashi (おかし), oyatsu (おやつ))
See also Category:Japanese desserts and sweets
Japanese-style sweets (wagashi, 和菓子)
Wagashi in a storefront in Sapporo, JapanWagashi include
Amanatto
Dango: rice dumpling
Hanabiramochi
Higashi
Hoshigaki: Dried persimmon fruit
Imagawayaki: also known as 'Taikoyaki' is a round Taiyaki and fillings are same
Kakigori: shaved ice with syrup topping.
Kompeito: crystal sugar candy
Manju: sticky rice surrounding a sweet bean center
Matsunoyuki
Mochi: steamed sweet rice pounded into a solid, sticky, and somewhat translucent mass
Oshiruko: a warm, sweet red bean (an) soup with mochi: rice cake
Uiro: a steamed cake made of rice flour
Taiyaki: a fried, fish-shaped cake, usually with a sweet filling such as an: red bean paste
Old-fashioned Japanese-style sweets (dagashi, 駄菓子)
Karumetou: Brown sugar cake. Also called Karumeyaki
Sosu Senbei: Thin wafers eaten with soy sauce
Mizuame: sticky liquid sugar candy
Western-style sweets (yōgashi, 洋菓子)
Yōgashi are Western-style sweets, but in Japan are typically very light or spongy.
Kasutera: "Castella" Iberian-style sponge cake
Mirukurepu: "mille crepe": layered crepe (in French, "one thousand leaves")
Sweets bread (Kashi pan, 菓子パン)
Anpan: bread with sweet bean paste in the center
Melonpan: a large, round bun which is a combination of regular dough beneath cookie dough, with a sweet filling in between. It often (but not always) contains a melon-flavored cream, and its general shape is said to resemble that of a melon.
Other snacks
See also List of Japanese snacks and Category:Japanese snack food
Snacks include:
Azuki Ice: vanilla flavored ice cream with sweet azuki beans
Koara no māchi
Umai Bō Puffed corn food with various flavors
Pocky
Hello Panda
Hi-chew
Ice cream - usual flavours such as vanilla and chocolate are the most common. Distinctly Japanese ones include Matcha Ice (green tea ice cream), less common ones include Goma (black sesame seed) and sweet potato flavours.
Tea and other drinks
Barrels of sake, a traditional Japanese alcoholic drink
Tea and non-alcoholic beverages
Sea also Japanese green teas and Japanese drinks
Amazake
Genmaicha: green tea combined with roasted brown rice.
Hojicha: green tea roasted over charcoal.
Kombucha (tea): a tea poured with Kombu giving rich flavor in monosodium glutamate.
Kukicha: a blend of green tea made of stems, stalks, and twigs.
Matcha: powdered green tea. (Green tea ice cream is flavoured with matcha, not ocha.)
Mugicha: barley tea, served chilled during summer.
Sencha: steam treated green tea leaves then dried.
Umecha: a tea drink with Umeboshi giving refreshing sourness.
Alcoholic beverages
Awamori
Sake
Shōchū
Umeshu
Japanese beer - leading brands are Sapporo, Asahi and Kirin
Imported and adapted foods
Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas), and have historically adapted many to make them their own.
Foods imported from Portugal in the 16th Century
Tempura - so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. As such, it is considered washoku.
castella - sponge cake, originating in Nagasaki
Pan is bread, introduced by Portugal. (Bread is P�o in Portuguese.)
Yōshoku
Breaded and deep-fried dishes - While tempura has been heavily modified since the introduction to Japan by use of tempura-batter and dashi flavored-dip, and is usually considered as washoku, other breaded and deep-fried dishes are considered as yōshoku. Breaded seafood, vegetable (Furai, フライ, came from "fry"), and meat (Katsuretsu, カツレツ, came from "cutlet", -katsu is also used to make compound words) are usually served with shredded cabbage and/or lettuce. Since Japanese breadcrumbs (パン粉, pan-ko) are usually not flavored and the ingredients are only lightly flavored, Japanese Worcestershire sauce or tonkatsu sauce, and lemon are served together.
Korokke for sale at a Mitsukoshi food hall in Tokyo, JapanSee also: List of Japanese dishes#Deep-fried dishes (agemono, 揚げ物)
Kaki furai (カキフライ) - breaded oyster
Ebi furai (エビフライ) - breaded shrimp
Korokke ("croquette") - breaded mashed potato and minced meat patties. When white source is added, it is called cream korokke. Other ingredients such as crab meat, shrimp, or mushrooms are also used instead of minced meat which are called kani-, ebi-, or kinoko-cream korokke, respectively.
Tonkatsu, Menchi katsu, chicken katsu, beef katsu, kujira katsu - breaded and deep-fried pork, minced meat patties, chicken, beef, and whale, respectively.
Japanese curry-rice - imported in the 19th century by way of the United Kingdom and adapted by Japanese Navy chefs. One of the most popular food items in Japan today. Eaten with a spoon. Curry is often eaten with pickled vegetables called fukujinzuke or rakkyo
Curry Pan - deep fried bread with Japanese curry sauce inside. The pirozhki of Russia was remodeled, and Curry bread was made.
Curry udon
Hayashi rice - beef and onions stewed in a red-wine sauce and served on rice
Nikujaga - soy-flavored meat and potato stew. Has been Japanised to the extent that it is now considered washoku (和食), but again originates from 19th Century Japanese Navy chefs adapting beef stews of the Royal Navy.
Omu raisu - ketchup-flavored rice wrapped in omelet.
Other yōshoku (洋食) items were popularized after the war:
Hamburg steak - a ground beef patty, usually mixed with breadcrumbs and fried chopped onions, served with a side of white rice and vegetables. Popular post-war food item served at homes. Eaten with a fork.
Spaghetti - Japanese versions include:
with tomato ketchup, wieners, sliced onion and green pepper (called 'neapolitan')
with mentaiko sauce topped with nori seaweed
with Japanese Curry
Other homegrown cuisine of foreign origin
Japanese American cuisine
Burgers have various variations in Japan. MOS Burger developed Teriyaki Burgers and kinpira rice burger
Korean cuisine
Kimchi - from Korea is often served with Japanese dishes, though the local variant may use thinner cabbage.
Japanese Chinese cuisine
Ramen and related dishes such as champon and yaki soba
Mābō Dōfu tends to be thinner than Chinese Mapo doufu.
Japanese-only "Chinese dishes" like Ebi Chili (shrimp in a tangy and slightly spicy sauce)
Nikuman, anman, butaman and the obscure negi-man are all varieties of mantou with fillings.
Gyoza are a very popular dish in Japan. Gyoza are the Japanese take on the Chinese dumplings with rich garlic flavor. Most often, they are seen in the crispy pan-fried form (potstickers), but they can be served boiled or even deep fried, as well.
Japanese English cuisine
Purin has improved the custard pudding.
Fusion foods
California roll
Teppanyaki - a style of cooking beef, seafood and vegetables on a large griddle in front of customers, invented in Tokyo in 1945. Made famous in the United States by the Benihana chain which incorporated stunt-like performances to entertain the customers.
Spam musubi - a snack from Hawaii resembling onigiri made with Spam.
[edit] Japanese flavorings
It is not generally thought possible to make authentic Japanese food without shōyu (soy sauce), miso and dashi.
Kombu (kelp), katsuobushi (flakes of cured skipjack tuna, sometimes referred to as bonito) and niboshi (dried baby sardines) are often used to make dashi stock.
Negi (welsh onion), onions, garlic, nira (Chinese chives), rakkyō (a type of scallion).
Sesame seeds, sesame oil, sesame salt (gomashio), furikake, walnuts or peanuts to dress.
Shōyu (soy sauce), dashi, mirin, sugar, rice vinegar, miso, sake.
Wasabi (and imitation wasabi from horseradish), karashi (hot mustard), red pepper, ginger, shiso (perilla or beefsteak plant) leaves, sansho, citrus peel, and honeywort (called mitsuba).
Less traditional, but widely used ingredients include:
Monosodium glutamate, which is often used by chefs and food companies as a cheap flavor enhancer. It may be used as a substitute for kombu, which is a traditional source of free glutamate
Japanese-style Worcestershire sauce, often known as simply "sauce", thicker and fruitier than the original, is commonly used as a table condiment |
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Tiger Beer
Joined: 07 Feb 2003
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| Posted: Mon Nov 19, 2007 6:53 am Post subject: |
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Cosmpolitan is the key word. Japan is a cosmopolitan country, particularly Tokyo. Best in the world, NO. There are many many other cosmpolitan cities that have a much more significant variety of food than Tokyo or Japan.
Korea is way way way less, but it isn't a cosmopolitan city either by any stretch of the imagination. |
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xeno439
Joined: 30 Nov 2005
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| Posted: Mon Nov 19, 2007 7:25 am Post subject: |
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Comparing wasabi and kimchi is a huge stretch.
Japan has the best food in the world? Probably not. But I am pretty, pretty damn sure they have a wider selection than Korea. However, I think the raw fish would get old fast. If we are talking about native dishes, I'll take Korea anytime. |
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Matt_22
Joined: 22 Nov 2006
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| Posted: Mon Nov 19, 2007 7:53 am Post subject: |
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| japanese food blows korean food away. hell, you can figure this out pretty easily even on a one or two-day visa run. |
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Masta_Don
Joined: 17 Aug 2006
Location: Hyehwa-dong, Seoul
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| Posted: Mon Nov 19, 2007 8:09 am Post subject: |
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| Matt_22 wrote: |
| japanese food blows korean food away. hell, you can figure this out pretty easily even on a one or two-day visa run. |
Really? I spent my time searching for Korean food but then settled on Indian. To eat his own, I guess. |
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Matt_22
Joined: 22 Nov 2006
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| Posted: Mon Nov 19, 2007 8:17 am Post subject: |
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| Masta_Don wrote: |
| Matt_22 wrote: |
| japanese food blows korean food away. hell, you can figure this out pretty easily even on a one or two-day visa run. |
Really? I spent my time searching for Korean food but then settled on Indian. To eat his own, I guess. |
isn't that akin to searching for a waffle house in paris? no offense, i just don't understand why you wouldn't give the local dishes a shot. they're incredible. |
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Masta_Don
Joined: 17 Aug 2006
Location: Hyehwa-dong, Seoul
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| Posted: Mon Nov 19, 2007 8:25 am Post subject: |
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| Matt_22 wrote: |
| Masta_Don wrote: |
| Matt_22 wrote: |
| japanese food blows korean food away. hell, you can figure this out pretty easily even on a one or two-day visa run. |
Really? I spent my time searching for Korean food but then settled on Indian. To eat his own, I guess. |
isn't that akin to searching for a waffle house in paris? no offense, i just don't understand why you wouldn't give the local dishes a shot. they're incredible. |
I lived there for a few months and found them either boring or too expensive. I like Japanese food, just not as much as Korean. |
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