|
Quote:
|
Oo, i've tried most of those dishes, and many "stranger" ones, to my parents and friends disbelief. :D I dislike not trying new foods
|
Quote:
|
japguide again:D im finding some interestin stuff there^^
Noodle Dishes Soba  Soba noodles are native Japanese noodles made of buckwheat and wheat flour. Soba are about as thick as spaghetti. They can be served cold or hot and with various toppings. Udon  Udon noodles are native Japanese noodles made of wheat flour. Udon are thicker than soba and can also be served either hot or cold and with various toppings. Ramen  Ramen are Chinese style noodles prepared in a soup with various toppings. Ramen is one of the many popular dishes that were originally introduced from China but have become completely Japanized over time. Somen  Like Udon noodles, somen are Japanese noodles made of wheat flour, but they are much thinner than Udon and Soba. Somen are usually eaten cold. Yakisoba  Yakisoba are fried or deep fried Chinese style noodles served with vegetables, meat and ginger. |
yaki udon
 Yaki Udon @ Japanese Seafood Noodle Stir-fry Yakiudon are thick, smooth, white Japanese Noodles eaten with a special sauce, meat and vegetables. It is simple and fresh to make and a popular dish in Japan just sharing how i cook yaki udon Yaki Udon | www.bestchefblog.com |
How about kujira? That's some tasty stuff!!
 |
Some of my favorite foods are still missing from this thread, so I'll add them (I've had most of the foods pictured so far as well).
Zosui:  Rice, meat, and vegetable stew/soup, often thickened with egg. There was a tiny restaurant a block from the train station in my town that made the best zosui... in fact, it was a specialty restaurant, and that is all they served! But they had 23 different flavors to choose from, including chicken, mountain vegetable, many varieties of seafood, etc. The chicken was my favorite though. What was so great about the place? They made each order just for you... they'd assemble the ingredients into a miniature iron pot, cook it on the stove, and then bring the iron pot to the table! 1 pot was enough for about 2 small bowls (though if I was hungry I could eat it all myself). The iron pot kept the zosui nice and hot, and it was soooo good on cold rainy days! Kara'age:  Japanese-style fried chicken. The batter is lighter, more tempura-like than KFC. A restaurant shaped like a triangle in the town where I lived had the best kara'age, and I probably ate it twice a week the whole 2 years I was there! It is my favorite single Japanese food, when it is made right (I haven't had decent kara'age since returning to the US, and I really miss it...) Tonkatsu:  Pork cutlet in a light, flaky batter. Good tokatsu is thick and meaty, rather than mostly batter and a thin piece of meat. Probably the best tonkatsu I had was at a restaurant underneath Namba station in Osaka. Theirs was huge and the chicken katsu was also great. |
mmmm , this all looks so delicious though i shouldn't complain about our own food which is Indonesian.
|
Does anyone know a link to some good recipes?
|
I like rice.
We eat that all the time. We have 24/7 rice cooker type thing Buttttttt >> that's it. Asian food is kinda bleh to me. Which makes me feel weird cause everyone loves it. u.u |
| All times are GMT. The time now is 07:13 AM. |