Food, Food, and More Food Thread

Tu_triky wrote: i just use straight shoyu ...especially if i'm eating nigiri sushi...i guess watching and learning from viewing all those japanese food documentaries over the last few years has rubbed off on me. ^_^

honestly i have never EVER seen a japanese food documentary or scene in a dorama involving a person eating sushi where the person used wasabi-joyu as a dipping sauce. NEVER. i've only seen them use soy sauce...which makes me speculate how often ppl in japan ever use wasabi-joyu.....

seriously, i simply have never seen it!

I typically use some wasabi mixed in with the shoyu, 'cause most sushi chefs around here don't apply much or any wasabi to their sushi to suit most American palates...

bmwracer wrote:
I typically use some wasabi mixed in with the shoyu, 'cause most sushi chefs around here don't apply much or any wasabi to their sushi to suit most American pallettes...

yeah that's true...i usually just paint the sushi with wasabi paste and then dip it.

:P

Tu_triky wrote:

I don't mind spicy food but i don't eat it often...when you constantly eat food that is really hot....it f*cks up your taste buds....

like this one guy i know...when he eats sushi...he makes his wasabi-joyu (wasabi mixed into soy sauce) with so much wasabi it's almost a paste....well what the hell is the point then? you can't even taste the fish!

Yea I can understand that. I was born in spice, so I have a very high tolerance without killing out the other tastes. I can still appreciate non-spicy food. Not sure if I have a preference tho.

I eat these as snacks: [image]

The green finger peppers, not the red ones.

Wynter wrote:

Yea I can understand that. I was born in spice, so I have a very high tolerance without killing out the other tastes. I can still appreciate non-spicy food. Not sure if I have a preference tho.

I eat these as snacks: [image]

The green finger peppers, not the red ones.

Yeah being born into different culinary traditions obviously influences one's perspective on foods.

I see the peppers are light, cool snacks to keep you refreshed during the summer :P The Green Giant comes to mind.

Tu_triky wrote:

Yeah being born into different culinary traditions obviously influences one's perspective on foods.

I see the peppers are light, cool snacks to keep you refreshed during the summer :P The Green Giant comes to mind.

That's not my pic, but yup, they're usually light and crunchy. :drooling:

Spoiler — click to reveal

Edit: O wait, family board. My bad. :beaten:

Wynter wrote:

That's not my pic, but yup, they're usually light and crunchy. :drooling:

<chomp chomp>

Wynter wrote:

Yea I can understand that. I was born in spice, so I have a very high tolerance without killing out the other tastes. I can still appreciate non-spicy food. Not sure if I have a preference tho.

I eat these as snacks: [image]

The green finger peppers, not the red ones.

seriously. even indonesians, who have extremely spicy food doesn't eat that for snacks. :beaten:

monta wrote:

seriously. even indonesians, who have extremely spicy food doesn't eat that for snacks. :beaten:

I wouldn't suggest it to anyone with a weak stomach, that's for sure.

Tu_triky wrote:

oh yeah :beaten:

i just use straight shoyu ...especially if i'm eating nigiri sushi...i guess watching and learning from viewing all those japanese food documentaries over the last few years has rubbed off on me. ^_^

honestly i have never EVER seen a japanese food documentary or scene in a dorama involving a person eating sushi where the person used wasabi-joyu as a dipping sauce. NEVER. i've only seen them use soy sauce...which makes me speculate how often ppl in japan ever use wasabi-joyu.....

seriously, i simply have never seen it!

A lot of times wasabi is already in nigirizushi when it is served to the customer. I remember a nephew of mine, when he was a kid, would always lift the slice of fish of his nigirizushi to see if there was wasabi underneath. If there was, he'd eat the slice (after scraping off any wasabi) and leave the wasabi-dabbed rice untouched.

re: Japanese food documentaries--have you seen the yearly Sushi, Donburi, Ramen special? After watching that show, an attack of gluttony or an impulse to jump on the next plane to Japan is quite natural.

shin2 wrote:A lot of times wasabi is already in nigirizushi when it is served to the customer.

That's true, but I've noticed that some sushi chefs omit the wasabi to suit American tastes... :)

shin2 wrote:

A lot of times wasabi is already in nigirizushi when it is served to the customer.

yup, i'm well aware of that :) that's how it's supposed to be ^_^

re: Japanese food documentaries--have you seen the yearly Sushi, Donburi, Ramen special? After watching that show, an attack of gluttony or an impulse to jump on the next plane to Japan is quite natural.

I've seen the '06 version of that special more than one :mrgreen:
It's amazing and drool worthy!

bmwracer wrote:
That's true, but I've noticed that some sushi chefs omit the wasabi to suit American tastes... :)

Yeah I heard they stick a green M&M under the slab of fish instead.

Tu_triky wrote:

Yeah I heard they stick a green M&M under the slab of fish instead.

:rofl:

But the amount of wasabi they stick between the sushi and rice isn't THAT much. It's like what, the size of a dime mebbe?

Wynter wrote:

:rofl:

But the amount of wasabi they stick between the sushi and rice isn't THAT much. It's like what, the size of a dime mebbe?

yeah if that...more like the size of a pea

Tu_triky wrote:

I've seen the '06 version of that special more than one :mrgreen:
It's amazing and drool worthy!

I've seen five or six of them, including a summer version which is unusual since all the others were New Year specials. Highly recommended viewing, not just for the food but the accompanying stories as well.

Nuts.

Q came by and we headed over to Shinsengumi and discovered that they're not open for lunch (at least on Saturdays)... :puppydog:

So we ended up going to a (hand-made) udon place in Tozai plaza... And the udon was really good: perfect texture and flavor. :)

bmwracer wrote:Nuts.

Q came by and we headed over to Shinsengumi and discovered that they're not open for lunch (at least on Saturdays)... :puppydog:

So we ended up going to a (hand-made) udon place in Tozai plaza... And the udon was really good: perfect texture and flavor. :)

hey...

guess that yakitori place opens up at 6pm...

the udon was good. :applaud:

qilver wrote:guess that yakitori place opens up at 6pm...

Maybe we shoulda went back there at 6. :sweat:

bmwracer wrote:Nuts.

Q came by and we headed over to Shinsengumi and discovered that they're not open for lunch (at least on Saturdays)... :puppydog:

burn, dood. hey don't give up on trying it though...member i keep hounding you to go to musha and then you went and liked it? i think you'll enjoy the shinsengumi yakitori as well.

So we ended up going to a (hand-made) udon place in Tozai plaza... And the udon was really good: perfect texture and flavor. :)

sounds great...another good noodle shop is otafuku in gardena....handmade sarashina soba and traditional accompanying dishes...tempura kakiage, tamagoyaki, etc. etc.

ode to the illustrious gyoza....

osaka-style mini-gyoza to get the juices flowin'

[image]

from shinsengumi hakata ramen.