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R.D_03
25th February 2006, 13:42
What is your favourite japanese dish?
I am currently quite a fan of Soba noodles and various sushi.
I cant say i have tried much more than what one or two Japanese shops offer. Anyway :) .

[R.Doherty]

treesurfer78
26th February 2006, 17:26
I like all sushi/sashimi products. The rice and beef combo as mentioned above is also on my list as is spicy yaki soba! *slurp slurp drool*

Zushi for tea, methinks! :rolleyes:

David T Anderson
26th February 2006, 18:05
What is your favourite japanese dish?
I am currently quite a fan of Soba noodles and various sushi.


Sushi and Sashimi is good. There's a restaurant in Calgary called SobaTen that makes their own soba and serves it up fresh...this is much better than doing up the dried noodles. My favorite meal there is the curried chicken soba...noodles and chicken bits in curried broth. Maybe not really authentic Japanese cruisine, but just the thing for a cold day.

Hmmm...it's nearly lunchtime...

Tri-ring
28th February 2006, 02:00
Konichiwa everyone,

Like the rest of the world Japan has her fair share of junk food and would like to introduce them to you.
First off would be the grand daddy of all teppanyaki, okonomiyaki.
What essencially this is it is a blob of flour, water, bits of assorted vegetables and meat, pan fried and served with generous amount of sweet spicy sauce and mayo.
Next is a relative of okonomiyaki, takoyaki again with flour, water, bits of assorted vegetables and octopus again pan fried and served with generous amount of sweet spicy sauce and mayo.
Finally the king of cholesterol, katsu curry. A bowl of curry has about 600 calories, on top you place a fat juicy piece of deep fried pork cutlet and it doubles the calorie count to a whopping 1200 calories.
Hows that for lunch?

K.Miwa

Andrew S
28th February 2006, 20:57
I'm a fan of yakitori, grilled chicken on a stick. I also shock the locals by occasionally making it myself, including the sauce! White guys can cook.

Brian Owens
2nd March 2006, 07:11
So many foods; how to choose one!

Some things go well in combination with others as a meal, a few go well by themselves or in a meal. Hmmm.

Sushi? Some I like, some I don't.
Sukiyaki? Too pedestrian.
Yakisoba. Okay.

I like all of the above. But to pick just one?

Chicken Karaage. Yeah. My friend Tony likes the spicy karaage, while I prefer the sweet version. It's Japan's answer to the Colonel's Kentucky version or McDonald's McNuggets -- only much, much better IMNSHO.

One great idea (well -- I think so, anyway) is to get a "bento" -- a meal made up of several small servings of various dishes -- and then ask the server what the ones you liked most are called; they'll often be available in larger servings as part of a non-bento plate.

Typically a bento will have several pieces of sushi and/or sashimi, some teriyaki, tempura (vegetables and maybe a prawn), and possibly a pork cutlet or vegetable croquette. Usually in the USA a salad and a bowl of soup will be served on the side. And a bowl of rice, of course. I wash it down with diet cola, but beer or other refreshments work just as well.

When I go to lunch as a party of two or more, we'll often each get a bento and then share a plate of karaage appetizer.

I like to finish with a few pieces of mochi ice cream (ice cream wrapped in a rice-dough), and a cup of green tea.

Ah!

X_plosion
3rd March 2006, 03:53
My favorites:

Miso Soup
"California Maki" (Tuna and rice wrapped in seaweed)
Sukiyaki
Ramen Noodle Soup
Shrimps/Prawns deep fried in batter
There's also something the Japanese restaurants here serve called "Misono". It's beef tips sauteed and served with mungbean sprouts. I wonder if that's the original Japanese name for it.

I'm also very fond of these "instant noodles" of the Ramen and Yakisoba variety that the Nissin brand sells.

That being said, in my relatively limited exposure to Japanese cuisine, I still haven't had a Japanese meal that I didn't like ;)

Brian Owens
3rd March 2006, 05:44
..."California Maki" (Tuna and rice wrapped in seaweed)...
Maybe they use different terms in the Phillipines, but over here a California Maki is one that always contains avacado (a leading produce in California), and usually crab/imitation crab (but sometimes shrimp/prawn) and cucumber.

They are often made "inside out" with the rice on the outside and rolled in sesame seeds.

http://www.sushilinks.com/sushi-recipes/sushi-recipes-dish.jpg

I have always known the tuna roll as Tekka maki -- So named because it was invented at Takka Ba (or Tekka Jo -- I've heard both), a gambling establishment.

http://www.origamirestaurant.com/sushi/images/maki_tekka.jpg

HTH.

Tri-ring
3rd March 2006, 11:47
Konbanwa

I thought Califorina rolls were made with avocado, that is what have heard.
Anyways here are two dishes for a cold night with sake warmed.
First is Kamo soba(not to be mistaken with kamonanban), this is great duck breast meat braised lightly over an open fire then placed into a warm bonito broth, with a small peice of yuzu peel.
Dip in a mouthful of soba made from 100% buckwheat without the out shell, this flour is called sarashina. This is great ! !

Next is oden, no words..
You could call it a Japanese pot au feu, but I really do not know of any western counterpart that fits the discription.
Just awesome ! ! !

K.Miwa

Brian Owens
3rd March 2006, 23:04
...I thought Califorina rolls were made with avocado, that is what have heard.
Yep.

Crab and cucumber are usual ingredients, but some people choose something else.
Some people make it a "gyaku maki" and some don't.

But if it ain't got avocado, it ain't a California roll.

Mrose
6th March 2006, 00:10
There is a little Izakaya around the corner from the dojo that some friends and I go to after practice about once a week. To be honest, I really can't stand Natto (fermented soy beans), but this place serves Natto-tempura. Its the only place I've heard of that serves this and most of my Japanese friends are amazed when I tell them about it. Its the only way I can eat Natto.
At the same izakaya the Mama-san always sends me home with a nice warm Ume-boshi onigiri (rice ball). I know its simple, but it has become a kind of comfort food for me since I have come to Japan.

budoka_ch
6th March 2006, 02:31
I guess I'll have to hop on the commercial bandwagon for a bit but, for me, my Japanese meal just does not start properly until I have my unagi donburi . Yum, yum (and yes, I guess I may be considered a barbarian when eel is out of season. Hey, I'm gaikokujin , it's practically *expected* that I not know the proper culinary rules, right? :) )...

Yakitori is also good (ah, the memories of that small, smoky yakitoriya in Kamakura...)

And to Mrose, I completely agree with you about natto . Blecch, blecch, and triple blecch. My dad loves it, I can't stand the stuff...although natto tempura does sound totemo omoshiroi.

Hmm, I may have to revise my opinion...

Brian Owens
6th March 2006, 13:03
I guess I'll have to hop on the commercial bandwagon for a bit but, for me, my Japanese meal just does not start properly until I have my unagi donburi....
Where do you get it?

budoka_ch
6th March 2006, 23:04
Where do I get it? Interestingly, it seems to be quite widely available. I seem to recall I've had it lots of places, from "Teriyaki Express"-type places to what was (until it seems to have closed down), a sit-down place called Arita just down the street from me on about 85th and Greenwood. At one time, they seemed to be really traditional, then I guess commercialism kicked in...plastic utensils, expansion from a mom-and-pop type place, you name it. From there I guess patronage must have dropped off or something....

Actually, as I recall, there was a place up by Northgate...105th?...that had suprisingly darn good miso and unagi...or did I just have a bento?...sorry, brain is on the fritz again.

Anyway, yeah, unagi seems to be everywhere. No particular place to recommend, and I'm sure the quality is all over the map (haven't eaten in the International District for ages, for example), but for non-Seattle-ites and denizens of the City-Of-Almost-Everlasting-Precipitation alike, that's just a small sampling of the ethnic gastronomic delights on offer.

Wow, I'm hungry all of a sudden...

Neil Yamamoto
6th March 2006, 23:54
Kisaku on 55th Ave and Meridian, just up the block from Green Lake will do unagi donburi but it's not on the menu. Ask nice and tip nicely when they do it.

Hisago is the place that was over by Northgate, shut down unfortunately. They had a decent unagi donburi, home style cooking and cranky old waitresses.

Sakura Bistro on 15th can do it, they have unagi zosui on the menu, so the ingredients are all there.

While I'm thinking about it, you can get kabayaki unagi grilled at Central Market and of course, Uwajimaya and Ranch 99 markets. You can just microwave it frozen or thaw it and put in an oven for a while. I've tried two different brands and one is softer, almost like it was prepared in the Eastern Japan style with steaming before grilling.

Don't recall the brand names at the moment, sorry. One was from Taiwan I'm sure and was firmer texture, the other I think was a Japanese brand but can't remember. Surprisingly good in each case. You have to make your own sauce though, it doesn't come with any.

Tri-ring
9th March 2006, 12:49
Konbanwa everyone,

I collected some hanmono (rice with XX) further for lunch.

First off will be Tororodon, Unadon with tororo on top.

Next will be barachirashi, many Japanese refer it as a jewel box for lunch. If you can't decide which neta to have as sushi just order this.

How about soupchahan to refresh you mind and stomach after a hangover?

What do you think?

K.Miwa

EldritchKnight
10th March 2006, 04:27
I used to live in Kagawa-ken, and having been insanely immersed into the local culture, it kinda goes without say that I'm a die-hard sanuki udon fan. Tenpura udon's my favorite, but I also like daikon udon. We had a bunch of udon-ya in my town that gave discounts to students in uniform... my kendo club had a tradition of going for udon after we had a particularly hard practice... good times.

Other than that, I actually like a good Japanese breakfast. Every week or two I'll boil up a cup of miso soup, fry up some tamagoyaki, get a cup of Japanese rice and mix natto into it. Since I don't have any real tsukemono, I have to settle for umeboshi, though that does the job well.

Kaito
22nd March 2006, 09:52
Tri-Ring you had me laughing so hard I was almost crying! What did you do go around and take pictures in every restaurant in town? Great stuff!!!!

My favs- all sushi, takoyaki, unagi, kaki fri, edamame with hot saki, uden, hmmmm I guess I just love everything!

P Goldsbury
22nd March 2006, 12:28
Tri-Ring you had me laughing so hard I was almost crying! What did you do go around and take pictures in every restaurant in town? Great stuff!!!!

My favs- all sushi, takoyaki, unagi, kaki fri, edamame with hot saki, uden, hmmmm I guess I just love everything!

Hirai-san,

Welcome to E-Budo.

Please sign all your posts with your full name.

これからよろしくお願いいたします。

Gibbo
23rd March 2006, 16:28
Gotta agree with Brian Ownes on the Chicken Karaage, I love the stuff, but the best thing I ate when I was there was the basashi (horse sashimi) in Kumamoto. All good. I ate a plate of the stuff, much to my sensei's amusement. He told me I would be very ill the next day. He was right, though the shochu afterwards can't have helped.

But basashi all the way. Anyone going to Kumamoto should try it (not the crap stuff you get with a little bowl of shoyu in Tokyo izakaya.)

X_plosion
24th March 2006, 07:29
Maybe they use different terms in the Phillipines, but over here a California Maki is one that always contains avacado (a leading produce in California), and usually crab/imitation crab (but sometimes shrimp/prawn) and cucumber.

They are often made "inside out" with the rice on the outside and rolled in sesame seeds.

http://www.sushilinks.com/sushi-recipes/sushi-recipes-dish.jpg

I have always known the tuna roll as Tekka maki -- So named because it was invented at Takka Ba (or Tekka Jo -- I've heard both), a gambling establishment.

http://www.origamirestaurant.com/sushi/images/maki_tekka.jpg

HTH.

Oops! Kind of forgot this thread. Yes, my mistake about the names. I stand corrected with regards to the California Maki and the Tekka Maki. Both are great eatin'.

Thanks for the clarification. :)

Cla68
29th March 2006, 15:18
The last time I was in Japan, in 2004, it appeared one of the new trends was "high-end" yakitori restaurants. There were a couple of these I went to several times near my wife's family's home in Yokohama. They had an extensive list of different kinds and creative combinations of finely seasoned meat and vegetables cooked on yakitori sticks, plus, a selection of premium shochu, some of which I understand was nearly impossible to find in retail stores. It was some of the best and most unique restaurant food I've ever eaten.

nate landry
5th April 2006, 04:41
any of the various "nabe"