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I like furikake on chilled tofu. Refreshing...

I like these better than the bao.

Are these the brown cockroach looking things?

Wow that sounds delicious!

I don't know any take out place that uses the cartons anymore. Every place I know of uses those big styrofoam flat things.

Some people like the creaminess of taro in their desserts like in ice cream or soup. I like taro in pancake form, much like the daikon pancakes in dim sum. Others can't stand it. Hate the starchiness.

I thought I was the only one that did this! The paper towel slipped once and I cut my finger with the knife.

eggplant with sauce... love the meatiness of it. Is the buta toro the black pig variety? I'm a big fan of the black big pork belly but I usually have it in Korean BBQ restaurants.

I like Griddle Cafe. Close to the DGA on Sunset.

I think ideal size for lobster is 2 1/2 pounds.

I like lobster in black pepper sauce.

Julienne them and stir fry with pork. Or slice them paper thin and stir fry with ji tsai (shanghai greens) and chicken fat. For this dish, the finished product should be viscous, almost like a thick sauce, because the greens should be cut into very small pieces.

I also like the chicken breast meat. It is cooked medium rare, medium.

Pho King

I like liver with the spicy mustard. I like gizzards too but I don't like the chicken wing.

I've sat at the bar for drinks before and the bartenders were really nice. I didn't have bad service when I ate dinner there. I just don't see what the fuss is all about...

Cut the asparagus into 1 inch pieces and stir fry them with fresh scallops and minced garlic. Peel the tougher ends if necessary.

Yeah I hate hanpen too....

I have also been underwhelmed at Lucques...

What? No sashimi?

You should check out Little Tokyo for some food before the game.

When I was in Korea, I had the worst time with the metal chopsticks. Just not used to the weight combined with the skinniness.

The fresh scallops are great steamed in its shell with garlic on top.... Some restaurants have been making a scrumptious dish of lightly battered and fried giant scallops, with this ginger scallion egg white sauce.

Do you eat it with somen or soba? And do you cook the okra before you add it to the noodle?

No I'm not from kansai... I didn't grow up in Japan but my grandmother has a place in Osaka for vacations. They usually go visit every spring to look at the cherry blossoms. I just noticed that cuisine from Tokyo uses a lot more soy sauce, and also the red miso more than the white. Just overall a heavier hand with the seasonings. I think this is very apparent in the styles of ramen. The ramen soup from Tokyo uses soy sauce as a base. There is nothing wrong with it, of course, but it's just a matter of personal preference. No I don't eat rice at every meal (I didn't grow up in Japan if that has any correlation) although I've noticed the people in Osaka eat a lot of rice.