bmwracer wrote:
Itai.
One whiff of that stuff turned me off permanently... :sweat: :bleh:
Com'on man...rotten soybeans are the way to go, dontcha know...
Com'on man...rotten soybeans are the way to go, dontcha know...
Food, Food, and More Food Thread
Started by bmwracer · 6 Oct 2004 · 25,210 replies
General Discussion
Com'on man...rotten soybeans are the way to go, dontcha know...
bmwracer wrote:
Itai.
One whiff of that stuff turned me off permanently... :sweat: :bleh:
Same here. Natto smells like feet after a summer day in wool socks.
Tu_triky wrote:
It's hanpen...a triangle-shaped fish cake filled with cheese, wrapped in nori, breaded in panko, and then fried. It's not normally fried or filled with cheese...it's usually simmered in oden, or grilled and served with a little wasabi and shoyu.
Ok, that sounds gross. :bleh: Gimme nattou any day. :mrgreen:
Speaking of nattou, I think you had to grow up on the stuff in order to like it. Or be very brave. Much like durian, from what I gather.
cori wrote:
Ok, that sounds gross. :bleh: Gimme nattou any day. :mrgreen:
Haha..mind you I've never had it...but hanpen as normally prepared in oden probably tastes really good because it absorbs the flavor of the dashi. But I'm sure that hanpen tastes better than natto...for one thing it's freshly prepared...it ain't rotten. :P
Speaking of nattou, I think you had to grow up on the stuff in order to like it. Or be very brave. Much like durian, from what I gather.
I've had natto on a few occassions...mosting as maguro natto....never really appealed to me...a waste of good fish. :P I imagine if you add some shoyu and/or karashi it must taste better...and when you throw it on warm gohan it must at least cut the taste a bit...
....in any case I don't like it...gimme a gyoza or 5 anyday. ;)
[image]
![[image]](http://i7.photobucket.com/albums/y269/2triky/113345385_0e2ce5df7b.jpg){kind=link}
Tu_triky wrote:I've had natto on a few occassions...mosting as maguro natto....never really appealed to me...a waste of good fish. :P I imagine if you add some shoyu and/or karashi it must taste better...and when you throw it on warm gohan it must at least cut the taste a bit...
My family usually adds shoyu to it, so I thought that's how others would eat it too. But anyway, try it that way and see if it's better. :)
cori wrote:
My family usually adds shoyu to it, so I thought that's how others would eat it too. But anyway, try it that way and see if it's better. :)
Thanks...perhaps I will one day...in any event it's really healthy for you...it contains this enzyme called nattokinase that basically cleanses your cardiovascular system of deposits including but not limited to excess cholesterol...moreover it's one of the highest sources of Vitamin K2 in the form of MK-7 (Menaquinone-7) which is essential for proper bone health and healthy teeth...MK-7 is the most bioactive form of Vitamin K and it's very hard to get...there a few cheeses that have it but Natto has more than any other food source.
More importantly the form of Vitamin K2 in Natto actually removes arterial calcification which is a much, much more relevant cause of heart attacks than cholesterol....by a LONG shot. The build of calcium in your arteries as one ages is a much stronger predictor of CVD (cardiovascular disease) than cholesterol. In fact a lot of ppl who have to get their aortic valves replaced or repaired through invasive surgery need to because the calcium build up at the valve juncture is too great as constricts the flow of blood, altering your body's hemodyanmics.
So..keep eating your natto...you're doing a world of good for your vascular system, your bones, and your teeth. As for me, I just take a Vitamin K2 softgel daily that's the size of a small pellet. ^_^
Tu_triky wrote:
Thanks...perhaps I will one day...in any event it's really healthy for you...it contains this enzyme called nattokinase that basically cleanses your cardiovascular system of deposits including but not limited to excess cholesterol...moreover it's one of the highest sources of Vitamin K2 in the form of MK-7 (Menaquinone-7) which is essential for proper bone health and healthy teeth...MK-7 is the most bioactive form of Vitamin K and it's very hard to get...there a few cheeses that have it but Natto has more than any other food source.
More importantly the form of Vitamin K2 in Natto actually removes arterial calcification which is a much, much more relevant cause of heart attacks than cholesterol....by a LONG shot. The build of calcium in your arteries as one ages is a much stronger predictor of CVD (cardiovascular disease) than cholesterol. In fact a lot of ppl who have to get their aortic valves replaced or repaired through invasive surgery need to because the calcium build up at the valve juncture is too great as constricts the flow of blood, altering your body's hemodyanmics.
So..keep eating your natto...you're doing a world of good for your vascular system, your bones, and your teeth. As for me, I just take a Vitamin K2 softgel daily that's the size of a small pellet. ^_^
I suppose you could eat natto if they provide a clothespin for your nose... :beaten:
bmwracer wrote:
I suppose you could eat natto if they provide a clothespin for your nose... :beaten:
:hehe:
Honestly, for me it's more about the texture...and the taste, or lack thereof...
Tu wrote:....a bunch of stuff...
Wow, you're like a walking health manual. :hehe: Thanks for the info! I had no idea just how healthy nattou was! Maybe I should eat it more often. :mrgreen:
cori wrote:
Wow, you're like a walking health manual. :hehe: Thanks for the info! I had no idea just how healthy nattou was! Maybe I should eat it more often. :mrgreen:
I read a lot about it...despite the fact that I don't eat it! I guess it has much to do with the fact that I was researching the importance of Vitamin K2.
It's just one more reason why the Japanese are so healthy I guess.
In any case, eat it to your health! :D
bmwracer wrote:
That's it.... I'm having gyoza tonight.
Be back later. :mrgreen:
Ok gyoza guy...have a crispy meal. :beaten:
Japanese sushi rage threatens iconic Mediterranean tuna
by Isabelle Wesselingh
Sun Jul 27, 1:19 PM ET
The rage for sushi and sashimi, Japan's raw fish dishes that overtook the West and have now spread to increasingly prosperous China, risks wiping out one of the Mediterranean's most emblematic residents: the bluefin tuna.
Experts say too many of these majestic fish prized since Greek and Roman times -- each one of which can weigh up to 900 kilos (nearly 2,000 pounds) -- are ending up on the platters of restaurants around the globe.
"Japanese consumption was already a threat to bluefin tuna in the Mediterranean. The European craze for sushi bars has added to that," said Roberto Mielgo Bregazzi, a Spanish expert and author of several reports for Greenpeace and the World Wildlife Fund.
And "if the Chinese market continues to grow, that will be the end of the stock," he said.
Eating Japanese-style raw fish in rice packages spread to Europe and the United States in the 1990s and quickly grabbed palates there.
China seems to be next, according to Bregazzi who said there had been a significant increase in tuna consumption there in the past six years. Even though there are few official figures on Chinese consumption, the trend has also been observed by the International Commission for the Conservation of Atlantic Tunas (ICCAT), a body responsible for managing bluefin tuna fishing.
Japan, however, remains the main consumer of bluefin tuna. "Around 80 to 85 percent of bluefin tuna caught in the Mediterranean is exported to Japan," said Jean-Marc Fromentin, a leading worldwide expert on the subject at the French Research Institute for Exploitation of the Sea (IFREMER).
Sushi consumption took off after World War II, largely using southern bluefish tuna then found in huge numbers off the coast of Australia.
"This stock has now collapsed thanks to over-fishing, and the Japanese turned their attention to the Atlantic bluefin tuna," said Fromentin, adding that despite its name, Atlantic bluefin comes mainly from the Mediterranean.
Prices began to climb. Fishing fleets were modernised in Europe, and new fishing fleets created in Turkey and northern Africa. The result -- a huge over-capacity in fishing.
Today more than 50,000 tonnes of bluefin tuna are caught every year in the Mediterreanean. To prevent stocks from collapsing, that figure should be limited to 15,000 tonnes in the short term, according to ICCAT.
"The bluefin tuna industry is in the process of fishing itself to death," said Greenpeace oceans campaigner Karli Thomas.
The risk now is that the depletion of tuna will wipe out the fishing sector, and cost thousands of jobs in the Mediterranean region.
----------------------------------
Complete story here: http://news.yahoo.com/s/afp/20080727/sc_afp/eufishenvironmenttunajapanchina
by Isabelle Wesselingh
Sun Jul 27, 1:19 PM ET
The rage for sushi and sashimi, Japan's raw fish dishes that overtook the West and have now spread to increasingly prosperous China, risks wiping out one of the Mediterranean's most emblematic residents: the bluefin tuna.
Experts say too many of these majestic fish prized since Greek and Roman times -- each one of which can weigh up to 900 kilos (nearly 2,000 pounds) -- are ending up on the platters of restaurants around the globe.
"Japanese consumption was already a threat to bluefin tuna in the Mediterranean. The European craze for sushi bars has added to that," said Roberto Mielgo Bregazzi, a Spanish expert and author of several reports for Greenpeace and the World Wildlife Fund.
And "if the Chinese market continues to grow, that will be the end of the stock," he said.
Eating Japanese-style raw fish in rice packages spread to Europe and the United States in the 1990s and quickly grabbed palates there.
China seems to be next, according to Bregazzi who said there had been a significant increase in tuna consumption there in the past six years. Even though there are few official figures on Chinese consumption, the trend has also been observed by the International Commission for the Conservation of Atlantic Tunas (ICCAT), a body responsible for managing bluefin tuna fishing.
Japan, however, remains the main consumer of bluefin tuna. "Around 80 to 85 percent of bluefin tuna caught in the Mediterranean is exported to Japan," said Jean-Marc Fromentin, a leading worldwide expert on the subject at the French Research Institute for Exploitation of the Sea (IFREMER).
Sushi consumption took off after World War II, largely using southern bluefish tuna then found in huge numbers off the coast of Australia.
"This stock has now collapsed thanks to over-fishing, and the Japanese turned their attention to the Atlantic bluefin tuna," said Fromentin, adding that despite its name, Atlantic bluefin comes mainly from the Mediterranean.
Prices began to climb. Fishing fleets were modernised in Europe, and new fishing fleets created in Turkey and northern Africa. The result -- a huge over-capacity in fishing.
Today more than 50,000 tonnes of bluefin tuna are caught every year in the Mediterreanean. To prevent stocks from collapsing, that figure should be limited to 15,000 tonnes in the short term, according to ICCAT.
"The bluefin tuna industry is in the process of fishing itself to death," said Greenpeace oceans campaigner Karli Thomas.
The risk now is that the depletion of tuna will wipe out the fishing sector, and cost thousands of jobs in the Mediterranean region.
----------------------------------
Complete story here: http://news.yahoo.com/s/afp/20080727/sc_afp/eufishenvironmenttunajapanchina
![[image]](http://i7.photobucket.com/albums/y269/2triky/343533970_1c545e2ee6.jpg){kind=link}
cori wrote:
Ok, that sounds gross. :bleh: Gimme nattou any day. :mrgreen:
Speaking of nattou, I think you had to grow up on the stuff in order to like it. Or be very brave. Much like durian, from what I gather.
i guess so too. i grew up eating durian cause i live in south east asia and i have been smelling it since i was born, so i guess it was alright with me
ah, yes, the walking. that probably sheds the calories. i know they don't always eat fried stuff, but a lot of the foods are fried right, or at least uses a lot of oil. + from what i've seen they kinda have a rather big meal portion.
i didn't have to grow up on durian :beaten: loved it the first time i ate it. but hate durian-flavoring. makes me nauseous
i didn't have to grow up on durian :beaten: loved it the first time i ate it. but hate durian-flavoring. makes me nauseous
monta wrote:ah, yes, the walking. that probably sheds the calories. i know they don't always eat fried stuff, but a lot of the foods are fried right, or at least uses a lot of oil. + from what i've seen they kinda have a rather big meal portion.
They do have numerous food items that are fried but honestly I don't think that makes up a majority of their diet. Far from it. I don't think they eat more fried food than in other cultures. You think they have big portions...on the contrary, when I went to Japan I didn't think that was the case at all. If they do eat a lot...most of it is vegetables and rice...not fried foods and animal proteins (with the possible exception of fish). Then again, like anywhere, I guess it depends where you go dine.
bmwracer wrote:Japanese sushi rage threatens iconic Mediterranean tuna
The risk now is that the depletion of tuna will wipe out the fishing sector, and cost thousands of jobs in the Mediterranean region.
Sounds like the problem is going to fix itself.
Kijinnmaru wrote:Sounds like the problem is going to fix itself.
Not if the tuna become extinct. :sweat:
[image]
A new izakaya called Chinpin Shokudo Fukuchan (’¿•iH“°@•Ÿ‚¿‚á‚ñ) opened in Machida last month. It has picked up a lot of media coverage because, among the many esoteric offerings on the menu, are ostrich, alligator, camel, seal, rabbit, gekko, kangaroo, wild boar and scorpion. The owner explains that they came up with the idea of offering unusual dishes because they are set away from the main pedestrian traffic and wanted a strong selling point, He also says that it was an interesting challenge to think about ways to prepare them. Since supply is variable, some of those items appear as specials rather than on the regular menu. The top three recommendations on are ostrich carpaccio, alligator kushiyaki and kangaroo stew. Sushi made from less familiar sea creatures is also served, depending on availability, and you can order a foie gras donburi for around 5,000 yen. Apart from that extravagance, the dishes look disturbingly reasonably priced but it looks like any doubts you might have about provenance can be drowned with pitchers of beer.
![[image]](http://www.fuckedgaijin.com/forums/images/vbimghost/9794891c4bf0e425.jpg){kind=link}
A new izakaya called Chinpin Shokudo Fukuchan (’¿•iH“°@•Ÿ‚¿‚á‚ñ) opened in Machida last month. It has picked up a lot of media coverage because, among the many esoteric offerings on the menu, are ostrich, alligator, camel, seal, rabbit, gekko, kangaroo, wild boar and scorpion. The owner explains that they came up with the idea of offering unusual dishes because they are set away from the main pedestrian traffic and wanted a strong selling point, He also says that it was an interesting challenge to think about ways to prepare them. Since supply is variable, some of those items appear as specials rather than on the regular menu. The top three recommendations on are ostrich carpaccio, alligator kushiyaki and kangaroo stew. Sushi made from less familiar sea creatures is also served, depending on availability, and you can order a foie gras donburi for around 5,000 yen. Apart from that extravagance, the dishes look disturbingly reasonably priced but it looks like any doubts you might have about provenance can be drowned with pitchers of beer.
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