Japanese food v. Chinese food

[nikuman]

Originally Posted by Jeff Lebowski

That sentence right there disqualifies everything said in your post. How can a food connoisseur like you make such an outrageous comment? Supermarket sushi (even in glorious Seattle) tastes like crap to anyone with any kind discriminating taste in sushi. Sushi should NEVER be mass-produced and it must always be eaten fresh. As in immediately. Throw on some packaging, throw it in the counter, and within 15-30 minutes the texture and flavor go all to hell.

Clearly SU has never had sushi in Tsukiji for breakfast. There is a reason why I only trust about three places in NYC for sushi.

I trust no place that is more than 150 miles inland. If you aren't picking your fish in the market in the morning, I don't want what you're serving.

[Jeff Lebowski]

Originally Posted by jay santos

1. Korean
2. Japanese
3. Chinese

They're all great and I eat Asian food at least a couple times a week.

I love Korean food.

[YOhio]

Originally Posted by SeattleUte

Waters doesn't eat out and lives off of his food storage and what he can grow in his back yard. So take this for what it's worth.

Originally Posted by MikeWaters

The Chinese patented steaming food? Interesting.

I sense an SU/MW fight is near.

[FarrahWaters]

Originally Posted by SeattleUte

Japanese food is really quite a simple cuisine. There is not much subtlety or diversity in my opinion. .

I've heard it said that Japanese food is a simple food, but I think such basics as miso and dashi have subtleties in flavor that shouldn't be dismissed. Or are those of Chinese origin too?

For instance, take a simple dish like udon. I love udon, but not all udon is created equal. The underlying broth is so important, and that's where the artistry of creating a good dashi comes in. BTW Nikuman, the best udon I've tasted in the States is from a restaurant in Houston.

I also loved simmered foods like mizutaki and shabu shabu. And even if it's simple, rustic food, I like a good yakitori sauce too.

[Jeff Lebowski]

Originally Posted by FarrahWaters

For instance, take a simple dish like udon. I love udon, but not all udon is created equal. The underlying broth is so important, and that's where the artistry of creating a good dashi comes in.

Amen to that. I wish I could get that down. Our Japanese friends make udon and soba dishes that are exquisite.

By the way, have you ever seen the movie Tampopo?

[jay santos]

Originally Posted by YOhio

When you get a second, post some of your Asian recipes. I'm always interested in trying something different.

Pulkogi is heaven.

http://www.cooks.com/rec/view/0,1826...243204,00.html

You can find various recipes. Search for pulkogi, pulgogi, bulgogi, bulgoki. Cut up your beef or pork very thin slices. Soy sauce, sugar, korean red pepper paste,

http://www.koamart.com/shop/30-1356-...te__2_2lbs.asp

sesame oil and/or sesame seeds, yellow or green onion, garlic, ginger. Marinate it over night. Fry it up. Make your Chinese style sticky rice. Take some leafy lettuce (not iceberg!) and place it out. Eat lettuce wrap style, with a little rice, piece of meat, then optionally add thin slices of garlic, small pieces of kimche, and/or a dab of samjang (samchang).

http://www.koamart.com/shop/30-1986-...rap_2_2lbs.asp

Or ignore the lettuce and just chow down the meat and rice.

Other great Korean dishes which would be difficult to make at home but are delish.

Ojingo pogum (squid fried rice)

http://forums.egullet.org/index.php?...pic=36532&st=0

Tolsot pipim pap (hot stone bowl fried rice)

http://www.pbs.org/hiddenkorea/recipes.htm

Kimche stew

http://www.trifood.com/kimchichigae.html


My favorite Japanese:

Sukiyaki, we make this at home regularly

http://japanesefood.about.com/od/bee...utsukiyaki.htm

Yakiniku

http://en.wikipedia.org/wiki/Yakiniku

Similar to Korean pulkogi but without the marinade and the lettuce wrap. Just fry up a bunch of meat, tofu, and assorted veggies, and dip into a Yakiniku sauce you buy at an Asian market with your rice

Other Japanese foods I love but don't make at home

Shabu Shabu (to die for)

http://www.globalgourmet.com/destina...habushabu.html

Yakisoba

http://en.wikipedia.org/wiki/Yakisoba

I also make a delicious Koreanized curry dish--stewed carrots, onions, chicken/beef with thick brown curry.

[MikeWaters]

Originally Posted by jay santos

Pulkogi is heaven.

http://www.cooks.com/rec/view/0,1826...243204,00.html

You can find various recipes. Search for pulkogi, pulgogi, bulgogi, bulgoki. Cut up your beef or pork very thin slices. Soy sauce, sugar, korean red pepper paste,

http://www.koamart.com/shop/30-1356-...te__2_2lbs.asp

sesame oil and/or sesame seeds, yellow or green onion, garlic, ginger. Marinate it over night. Fry it up. Make your Chinese style sticky rice. Take some leafy lettuce (not iceberg!) and place it out. Eat lettuce wrap style, with a little rice, piece of meat, then optionally add thin slices of garlic, small pieces of kimche, and/or a dab of samjang (samchang).

http://www.koamart.com/shop/30-1986-...rap_2_2lbs.asp

Or ignore the lettuce and just chow down the meat and rice.

Other great Korean dishes which would be difficult to make at home but are delish.

Ojingo pogum (squid fried rice)

http://forums.egullet.org/index.php?...pic=36532&st=0

Tolsot pipim pap (hot stone bowl fried rice)

http://www.pbs.org/hiddenkorea/recipes.htm

Kimche stew

http://www.trifood.com/kimchichigae.html


My favorite Japanese:

Sukiyaki, we make this at home regularly

http://japanesefood.about.com/od/bee...utsukiyaki.htm

Yakiniku

http://en.wikipedia.org/wiki/Yakiniku

Similar to Korean pulkogi but without the marinade and the lettuce wrap. Just fry up a bunch of meat, tofu, and assorted veggies, and dip into a Yakiniku sauce you buy at an Asian market with your rice

Other Japanese foods I love but don't make at home

Shabu Shabu (to die for)

http://www.globalgourmet.com/destina...habushabu.html

Yakisoba

http://en.wikipedia.org/wiki/Yakisoba

I also make a delicious Koreanized curry dish--stewed carrots, onions, chicken/beef with thick brown curry.

Can you post some more rehashed Chinese food?

[nikuman]

Originally Posted by FarrahWaters

BTW Nikuman, the best udon I've tasted in the States is from a restaurant in Houston.

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.

[jay santos]

Originally Posted by MikeWaters

Can you post some more rehashed Chinese food?

Korea and Japan have isolated, autonomous histories of 2,000 years. Chinese food restaraunts in China, Korea, and Japan (not to mention US) all serve different style food. SU's just showing his typical arrogance and ignorance in this thread.

[nikuman]

Originally Posted by jay santos

Pulkogi is heaven.

http://www.cooks.com/rec/view/0,1826...243204,00.html

You can find various recipes. Search for pulkogi, pulgogi, bulgogi, bulgoki. Cut up your beef or pork very thin slices. Soy sauce, sugar, korean red pepper paste,

http://www.koamart.com/shop/30-1356-...te__2_2lbs.asp

sesame oil and/or sesame seeds, yellow or green onion, garlic, ginger. Marinate it over night. Fry it up. Make your Chinese style sticky rice. Take some leafy lettuce (not iceberg!) and place it out. Eat lettuce wrap style, with a little rice, piece of meat, then optionally add thin slices of garlic, small pieces of kimche, and/or a dab of samjang (samchang).

http://www.koamart.com/shop/30-1986-...rap_2_2lbs.asp

Or ignore the lettuce and just chow down the meat and rice.

Other great Korean dishes which would be difficult to make at home but are delish.

Ojingo pogum (squid fried rice)

http://forums.egullet.org/index.php?...pic=36532&st=0

Tolsot pipim pap (hot stone bowl fried rice)

http://www.pbs.org/hiddenkorea/recipes.htm

Kimche stew

http://www.trifood.com/kimchichigae.html


My favorite Japanese:

Sukiyaki, we make this at home regularly

http://japanesefood.about.com/od/bee...utsukiyaki.htm

Yakiniku

http://en.wikipedia.org/wiki/Yakiniku

Similar to Korean pulkogi but without the marinade and the lettuce wrap. Just fry up a bunch of meat, tofu, and assorted veggies, and dip into a Yakiniku sauce you buy at an Asian market with your rice

Other Japanese foods I love but don't make at home

Shabu Shabu (to die for)

http://www.globalgourmet.com/destina...habushabu.html

Yakisoba

http://en.wikipedia.org/wiki/Yakisoba

I also make a delicious Koreanized curry dish--stewed carrots, onions, chicken/beef with thick brown curry.

Tonkatsu is also very easy to make. Eggs, flour, pork from Costco, a hammer wrapped in tin foil, panko and some oil, and you're set. Finding the tonkatsu sauce isn't that hard either, in most major cities.