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Showing results for tags 'Asian'.
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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 France (off course !!). what i really want to know is , is that true that french pastry is not in progress, i meant is not having any innovations or somethings, but things that bother me is some said that japanese student is choose france to taske pastry course. isn't that confusing, so does it mean that the people that makes the different not the technics..is it ??
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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 with its 'prosperity' and range of foods available to buyers is very different from the Japan of the 1950s; still, the rural areas must be a bit cautious about pesto and such 'foreign' foods, would they not?] Japanese short grain rices, mochi, udon, flour based noodles of most types etc. [but probably not buckwheat flour or shirataki] definitely have a prohibitive glycemic index. These being the heart of say, a middle-class, or affordable diet, with what foods would a diabetic manage to celebrate the changing seasons? In the US, it seems that certain types of proteins (both animal and vegetable), fruits and vegetables are considerably cheaper than similar types of things in Japan that might be suitable for diabetics. I may be horriibly wrong (I hope so). Also, one nowadays is told to avoid consuming too great a quantity of soy protein or products. So what are the alternatives? Thanks for understanding. gautam
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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 time at all and I just can't get over how different they taste! I think I will never buy them again..... I just made the simple typical filling of pork and Chinese cabbage and it was good but could have been so much better. Anyone have some favorite gyoza fillings they want to share? My gyoza EDIT and by the way my kids loved them!!
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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't the filling, the whole large chunk was sesame. It dried out a quicker than the regular stuff. The texture was very different. One thing I don't like about mochi is that it spoils, or should I specify, it MOLDS rather quickly.
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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. It definitely is trans-lucious. Anyone know about this?
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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 style, with all the ingredients mixed together and cooked like a pancake? Modan-yaki, topped with yakisoba? More unusual varieties you've seen? Okonomi is usually a clean-out-the-fridge type dish for us. I like mine with mochi. Kimchi is good in it too. The most unusual okonomi I ever had was at a tiny restaurant in Asakusa. Anko (sweet red bean paste) brought to the table after the meal with its own small bowl of batter, dessert okonomiyaki. I was the only one who enjoyed it I think.
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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 interest to me. Does anyone have any experience/ opinions about these knives? I have one potential concern about the Kasumi - from the pictures on the web, it looks like it lacks the thick spine of a heavy-duty German model. while this may make sharpening easier, will the Kasumi be able to stand up to chopping through chicken bones and the like as well as knives having a thick spine. Thanks, Geoff Ruby
