Japanese Food

Sunamono
Japanese fish broth and sea weed based soups.

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Kyoto is famous for Sunamono .Sunamono is a level above miso soup.:eyebrow

Ramen... :tongue:

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In Korea, you can go to Itaewon to taste authentic Japanese ramen. At [url= http://storywalker.tistory.com/94 ]81번옥[/url], Jumbo ramen is 20k won but if you devour it within 20 minutes, it's free!

Regional Ramen specialties?
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Originally Posted by Sumpit
question:
do you guys eat sushi rice with other dishes too or do you use a different type of rice?
is sushi rice that you buy in stores only meant for sushi?
Actually sushi rice is regular short grain Japanese rice(Korean rice as far as I can taste is identical to Japanese rice so you can use that too)

The difference is Sushi rice is treated with rice vinegar, water sugar salt mixture. Basically you sprinkle the mixture over the rice while mixing it into the rice quickly. A second person fans the rice at the same time to get read of the extra moisture. We do this all the time for home wrapped sushi called Temaki sushi. Here is a link:
Rice prep: http://japanesefood.about.com/od/sus.../sushirice.htm

temaki sushi:

Stuff we use is good raw fish if we can get it. Usually can get salmon and tuna, Artificial crab strips, Spam, prosciutto, cheese, avocado, cucumber, Japanese pickles, mustard sprouts, sushi style eggs. basically anything you like can go in.

I get a rectangle of seaweed, put some rice in it, start topping it with Avocado, cucumber, spicy tuna(made from tuna, mayo and Sriracha) and roll it. Dip into soy sauce Wasabi and I'm one happy camper!

 

 

Originally Posted by Jindotgae
Ramen...

 

In Korea, you can go to Itaewon to taste authentic Japanese ramen. At 81번옥, Jumbo ramen is 20k won but if you devour it within 20 minutes, it's free!

Regional Ramen specialties?

Wow that Ramen looks real. Just like in Japan. I'm also impressed that Kyushu is represented by 3 locations. I'd say we of Kyushu make the best pork broth Ramen in all of Japan! For us, Ramen must be Tonkotsu.

I can't read the chart so I'll post info so people can understand the regional differences.

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Regional variations

While standard versions of ramen are available throughout Japan since the Taisho era, the last few decades have shown a proliferation of regional variations. Some of these which have gone on to national prominence are:

Sapporo, the capital of Hokkaido, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich miso ramen, which was invented there and which is ideal for Hokkaidō's harsh, snowy winters. Sapporo miso ramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab. Hakodate,[8] another city of Hokkaidō, is famous for its salt flavored ramen, while Asahikawa,[9] in the north of the island, offers soy sauce flavored ones.

Kitakata in northern Honshu is known for its rather thick, flat, curly noodles served in a pork-and-niboshi broth. The area within its former city boundaries has the highest per-capita number of ramen establishments. Ramen has such prominence in the region that locally, the word soba usually refers to ramen, and not to actual soba which is referred to as nihon soba ("Japanese soba").

Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavoured chicken broth. The Tokyo style broth typically has a touch of dashi, as old ramen establishments in Tokyo often originate from soba eateries. Standard toppings on top are chopped scallion, menma, sliced pork, kamaboko, egg, nori, and spinach. Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen.

Yokohama ramen specialty is called Ie-kei (家系). It consists of thick, straight-ish noodles served in a soy flavored pork broth similar to tonkotsu. The standard toppings are roasted pork (char siu), boiled spinach, sheets of nori, with often shredded Welsh onion (negi) and a soft or hard boiled egg. It is traditional for customers to call the softness of the noodles, the richness of the broth and the amount of oil they want.

Hakata ramen originates from Hakata district of Fukuoka city in Kyushu. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic, beni shoga (pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves. Ramen stalls in Hakata and Tenjin are well-known within Japan. Recent trends have made Hakata ramen one of the most popular types in Japan, and several chain restaurants specializing in Hakata ramen can be found all over the country.

http://en.wikipedia.org/wiki/Ramen#Regional_variations

^ never tried it really? I tried it once but I don't remember exactly how it tasted like -elaugh

Anyone else like uni? I want some right now lol

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Hmm Japanese Food. I've always enjoyed their sweets.
Here's one I particularly like.

It's Mochi Chocolate, I think.