Quote:
Originally Posted by FarrahWaters
BTW Nikuman, the best udon I've tasted in the States is from a restaurant in Houston.
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This is good to know. I have a favorite udon place around here that I'm not happy to leave behind
I agree on your point on the intricate flavors, especially as they relate to miso. There are literally hundreds of types of miso, and each region has its specialties.
Frankly, people who only eat normal Japanese food are missing out. What most people get are the things that are served in Tokyo. What you don't get are the various regional specialties, some of which (like rice containing bee larvae in the Nagano region, or rice with crickets in the northern Tochigi region) are especially exotic.
Good shabu shabu, when mixed with a proper ponzu sauce, is second to no dish I have ever had, and that includes anything and everything I've had at all the fancy-schmancy places in Manhattan.