Favorite Food! - Page 10

trunker · (#91 (**permalink**))

its a yam and poi is made from yams i think, only its not purple in japan. atleast i havent seen a purple one here yet.

TalnSG · (#92 (**permalink**))

Quote:

Originally Posted by trunker

its a yam and poi is made from yams i think, only its not purple in japan. atleast i havent seen a purple one here yet.

Yes, taro is a purple yam. It's taste is similar to the standard sort of orange yam we have here in the U.S. when both are fried into chips (crisps - for the Brits). I haven't tried that yam fixed as poi because I don't care for poi even when made correctly. When fried the taro is a little sweeter than potato, but less sweet and seems easier to drain moisture from before frying.

I would be interested in finding a recipe for the Simmered Taro, too.

tsukusama · (#93 (**permalink**))

Umm... everything? (^ ^

w
If I take the best of the best, it would be:
UNAGI~
SUSHI~ (especially chuutoro! a perfect balance!!!!!!!!!)
YAKIJAKE~ (grilled salmon w/ salt or soy sauce... a classic.)
ZAKKOKUMAI~ (rice mixed with lots of grain and other crops)
RAMEN~ (who doesn't know, duh. god of noodles.)
NASHI~ (the awesome fruit!)
CHEESE-AGE (I think it's an original recipe that my grandma made, it's cheese put between two hanpen (idk, it's like kamaboko but fluffier.) and grilled in oil like tenpura and eaten with soy sauce. 最高!)
I've got too many already and I'm probably not half done (^ ^

TyreaL · (#94 (**permalink**))

Kary or kari ( I don't know the spelling ) but I like it

KillScreen · (#95 (**permalink**))

RAMEN and yellow tail SUSHI, that's all I've gotten to explore so far.

Sakurasenpai · (#96 (**permalink**))

All there is where I live is sushi and udon. I have a Japanese cookbook, but I don't know where to go to get the ingrediants. Does anyone have any ideas

TalnSG · (#97 (**permalink**))

I think I am reaching the saturation point on my favorite Japanese foods for a while. The only think I usually like better than natto or umeboshi, is roasted seaweed (what the Koreans call Gim). I tend to munch on it like most American eat potato chips.

But the last week or two, its not as appealing. I think its the salt levels in my diet getting to me. Too much kimchi ramen too. We will see if in a few weeks my daily greenery at lunch resumes being 5 sheets of dried, oiled and salted algea again.