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Showing results for tags 'Asian'.
Found 7 results
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Hi although my english is not very well, i try to open this forum to give me a knowledge about pastry worlds. Recently i read in some web sites, that japanese pastry and cakes including boulangerie are far better than french in taste and shape, is that true because i never taste french pastry in Fra...
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I am not being at all disrespectful wnen I ask this question. As diabetic myself, I often wonder what people raised in intensely rice or carbohydrate based food cultures [such as my own Indian Bengali one] do to adapt to a low-carbohydrate regime? [Although, one must say that 21st century Japan wit...
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I made gyoza last night and it has been years since I made them. I always thought it was too time consuming and would occasionally by them already prepared but my kids never cared for them, so I rarely served them. Well I have discovered that letting my kids help me means that it takes almost no tim...
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I love mochi but I am very picky about the kind of mochi I eat. My favorite type is actually savory, not sweet... the kind that is grilled/baked, wrapped in seaweed and dipped in a soy/sugar sauce. Any one else care to share their favorites? In Japan I've had mochi with black sesame in it. It wasn...
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I've had a particularly interesting maki roll at Mizu Sushi, NYC that is called a spicy scallop roll. It contains raw scallop, tempura crumbs, spicy sauce and is rolled in a wonderful soft seaweed wrapper much lighter in color than regular nori and more pliable. It seems to almost be translucent....
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Inspired by the Pizza Hut thread... When I was working at a Japanese restaurant in the U.S., we were told to describe okonomiyaki to American customers as Japanese pizza. What are your favorite toppings? Do you prefer Hiroshima style, with lots of cabbage between thin layers of batter? Or Osaka styl...
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HI, I just spent waay too much time reading a couple of the knife related threads on here. A couple of knives that were mentioned there, but not really discussed - the Furi east/West model (a roughly santoku style - did I get that right?), and the Kasumi line, particularly their Chef's knives are of...
