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I prefer the white kind. Same way I prefer food in Osaka more than food fromTokyo...

Ramen I like eating standing up while waiting for the subway.

I think I just like that feeling of eating at a street vendor.

Are these jellies similar to the lychee ones in the little cups? Those are pretty good...

I like eating oden from the street vendors.

No wonder! I went to the Japanese market for lunch (I bought some more natto to eat) and wondered what all the fuss was about... They had a lot of specialty items on sale and dainty cakes with little dolls on top...

When I was a little kid my cousin told me the dried ones were scallop jerky so I ate a whole bunch of them as a snack after school. I got in trouble because they were really expensive but I didn't know.

When its fried, it becomes a little starchier. So good... Baby gobo tempura.

I like any of the japanese pickles in my rice balls, especially umeboshi.

It is a very long (15-20 inches) & skinny (1/2 in diameter)brown root. It is used in Japanese cooking the most either sliced or julienned before cooking. I think you have to soak it in something to get some of the bitterness out. I forgot what, I know someone can probably help me explain this better, either Jin or Torakris... In Chinese cooking it is used more for herbal/medicinal purposes, and used as a tea or soup. When it is young, it tastes more potato/yam-ish, especially when fried. When it is not as young, it develops a stronger flavor.

My favorite way of eating them is fried. Takes on this sweetness. I also like it in sukiyaki, goes well with the flavor or beef.

Stuff them with shrimp paste and steam them.

I like both. Dried is so good in soup or stir fried with veggies.

I like the radish kimchee, the cubed or whole kind, not the kind in julienned.

I like mochi in my oden.

I've been to Sawtelle Kitchen and from your description the cuisine at 2117 seems to be more upscale/refined than Sawtelle Kitchen. I have to check it out.

I think it's Americanized. But I've never had it.... Actually reading a lot of your posts made me realize I haven't tasted a lot of things you guys have. You are correct to assume that most Chinese restaurants who cater to Chinese customers are not those frequented by gringos (i.e. P.F. Changs). For the longest time I took a lot of things for granted, but I've just started to notice that the specialty items of the house are either posted on the wall or there is no English translation available. Which is really unfortunate for a lot of people who want to taste something authentic or innovative but can't read Chinese. I don't mean to offend anyone and I apologize if I do. Frankly I'm very surprised at the palates of the majority of the people here since you guys are considered gourmets anywhere else. I thought there would have been more exposure. When I was reading about your banquet at Sweet & Tart and FG mentioned that he didn't think Chinese soup could be so complex, I was just so surprised to read such a thing... I've tasted kung pao but don't care for it. I don't like hot & sour soup. I don't eat chow mein. I've never had moo shu. It's weird; it's like this parallel universe where I grew up eating dishes very different. And I'm not slamming any of the Americanized dishes either; they don't taste bad.

I've had it julienned than wrapped in seaweed in a springroll-ish way and deep fried. It is very good, not so slimy and it still has the crunch.

Claros Italian market in San Gabriel on Valley Blvd Or if you are on the westside, Bay Cities on Lincoln in Santa Monica. Claros

Claro's market should have it.

I like mozuko also! In the summer when I want a refreshing appetizer, I top those small cubes of silken tofu with follow with a quail yolk.

How does this place compare to Sawtelle Kitchen?

Another question, so if they are made as natto maki. Then do you put it into rice balls too? I totally love the rice balls. When I go to the convenience stores in Japan I always buy some salmon ones. They are so clever with the wrapping, keeping it separated from the rice. Thinking about going to buy some more natto and grossing out my coworkers again.

I like the hot ones.... yum yum.

Saute in chicken fat. A restaurant near my house cooks it that way and it is delicious.