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Japanese Food

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Doraemon
(@doraemon)
Posts: 96
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First, Japanese dinner usually looks like this with many small plates holding all kinds of things:
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this is common table for a family of four.
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The primary dish that dinner is built around is fresh roasted fish.
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or the fish can be slow simmered in sauce called nitsuke
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There are many types of side dishes like pickles, sauteed vegetables. Here is a saute of burdock root and carrots -Kinpira gobo
[IMG] [/IMG]

Co-main dishes are Japanese fried chicken nuggets -marinated in soy sauce, ginger, sake and sugar.
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or Gyoza - Chinese pot stickers.
[IMG] [/IMG]

 
Posted : 06/04/2019 2:32 pm
Doraemon
(@doraemon)
Posts: 96
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Topic starter
 

There are also traditional one plate/pot meals like this Taimeshi - Japanese Seabream cooked in rice
[IMG] [/IMG]

Sukiyaki is popular at home but the meat is expensive
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Similarly, Shabu Shabu is popular but too expensive for once a month. the raw meat is instantly cooked in the simmering broth.
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most popular is Nabemono - pot of soup/stew cooked at the center of the table and shared by all. This one is seafood.
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Oden is like nabemono but not cooked at table. It's ingredient is special mainly varies types fried tofu and fish cakes.
Many foreigners dislike the taste of Oden but it is a stable for the Japanese.
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Another scare for foriegners Natto - fermented soybeans on rice. Natto is eaten daily as part of breakfast by most Japanese.
[IMG] [/IMG]

 
Posted : 06/04/2019 2:36 pm
Doraemon
(@doraemon)
Posts: 96
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Topic starter
 

finally, modern dishes. Some where invented in Japan while others are imports or based on foreign dishes

Called Subuta(vinegar pork). I think it's called sweat and sour pork else where.
[IMG] [/IMG]

Another from China, Mabo Dofu. hot beef and tofu dish.
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From Korea, a popular summer dish, Reimen - icy cold buckwheat noodles in a slightly sweet/salty beef -onion soup. We never put watermelon; My family use slices of apples - Koreans use Korean pears but that's really expensive.
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Spaghetti comes from Italy but you won't find this dish in Italy. Mentaiko Spaghetti is a Japanese invention. Made from spicy Japanese caviar - It is my favorite spaghetti in the world.
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An Icon of home meals in Japan, Nikujaga(meat and potatoes) is eaten almost once a week.
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One of the most popular dishes in Japan is Curry Rice. There are so many traditional dishes that have a curry hybrid version that one might think curry has introduce to Japan a long time ago. Instead it was introduced to Japan sometime after the war.
[IMG] [/IMG]
there you have it. A sample of Japanese home meals!

 
Posted : 06/04/2019 2:37 pm
Doraemon
(@doraemon)
Posts: 96
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Topic starter
 

Originally Posted by MrC
^ Fish is part of most meals but since the 80s other meats have become very popular too. There are usually a lot of plates in a Japanese meal but some are just leftovers from Yesterday or leftovers that have been simply transformed into another dish. Several dishes are just pickles out of a package and require no preparation.

Also, the above represent family meals. Single or college students eat simple meals. Singles usually eat out or buy pre-made meals. They do only simple cooking in their apartments like cook Ramen or make an omelet.

Yeah family meal. Still I think it's bigger than Vietnamese family meal, or the ones in Saigon at least.

Transforming the leftover into another meal is some brilliant idea. I don't think anyone in Vietnam does that, it's kinda hard for us. So usually they just finish everything or recook it later.

Is this really eaten cold? I never had cold noodles before. What does it taste like?

[img] [/img]

 
Posted : 06/04/2019 2:38 pm
Doraemon
(@doraemon)
Posts: 96
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Topic starter
 

^ Yes it's served cold. Japan has five or more cold noodle dishes but Reimen is the coldest. At the bottom right of the picture there are three ice cubes to keep the food icy cold! It is Delicious on a hot day. The noddles are thin but unbelievably chewy and has a mild taste of buckwheat. The broth is a meat and onion broth to which vinegar, salt and sugar has been added. It has something like the Thai's sweet,salty,sour thing going on but uniquely Korean flavor. They sell the instant which is pretty good for about $3.99 for a pack of three servings. They are available at any Korean market, many Japanese and Chinese markets. the packages look like this:
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You can get pretty authentic flavor by using the dried noddles but make your own soup.:
Yield: 4 servings

Ingredients:
1 lb buckwheat noodles
2 green onions, cut into thirds
1 lb beef brisket
3 cloves garlic, peeled and smashed
1 (1/2-inch) knob ginger, peeled and sliced into discs
1 serrano chile
1 1/2 T ganjang
10 cups water
2 tsp salt
5 T distilled vinegar, divided
2 1/2 tsp sugar
1 Asian pear, peeled, cored, cut into quarters, and thinly sliced
1 cucumber, thinly sliced
2 hard-boiled eggs, halved
4 tsp hot mustard or mustard oil, for garnish
4 T rice wine vinegar, for garnish
Directions:

In a large pot, add the beef brisket, garlic, water, ginger, green onions, serrano chile, 3 T distilled vinegar, and ganjang and bring to a boil over medium-high heat. Reduce heat and simmer for 35 minutes uncovered.
Remove beef brisket and set aside on a cutting board to dry wrapped in paper towels. When it has cooled, quarter the brisket. Slice one quarter of the brisket into 1/8-inch slices and reserve the rest for another use.
Skim any scum off the top of the broth. Remove the broth from the heat and strain into a large bowl.
To the broth, add the remaining 2 T distilled vinegar, 2 tsp salt, and 2 1/2 tsp sugar. Stir to combine and refrigerate the broth for 2 hours.
Prepare a large pot of boiling water and cook noodles for 2 minutes, or until al dente (flexible but chewy). Drain and rinse with cold water immediately.
Divide noodles into four large bowls. Pour the chilled broth over the noodles. Top each bowl with beef brisket, pear, cucumber, and half a hard-boiled egg. Add 1 tsp hot mustard and 1 T rice wine vinegar to each bowl for a tangy flavor.
[URL="https://sites.google.com/site/koreancooking/Home/recipes-1/naengmyeon"] https://sites.google.com/site/koreancooking/Home/recipes-1/naengmyeon [/URL]

 
Posted : 06/04/2019 2:39 pm
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