Japanese foods-- otsumami

torakris · May 22, 2003

What are some of your favorite otsumami to eat when you are drinking sake or beer?

cherrypi · May 23, 2003

Lots and lots of edamame!

tonkichi · May 23, 2003

The fried bone /skeleton from the sardine or whichever fish they've used for sushi.

those giant peas- don't know the name. sweet and buttery.

tori karaage- fried chicken

croquette- esp the curried ones.

tissue · May 23, 2003

tori karaage- fried chicken

I like fried wings!

torakris · May 23, 2003

Ok I don't actually drink alcohol, but I usually eat the food that comes with my husband's!

edamame are great! (tonkichi, I think this is what you are referring to when you say large peas)

I really am addicted to nankotsu (deep fired chickedn cartilege) at the moment

gus_tatory · May 23, 2003

hi Torakris and others--

this is slightly off-topic, but where was the thread where Kristin was kindly (thank you!)posting a new Japanese food word daily?

by the way, i love egullet, and i want to thank the folks who contribute their knowledge and opinions...

gus

:smile:

sonnykilstein · May 23, 2003

I really am addicted to nankotsu (deep fired chickedn cartilege) at the moment

Gee, I've never heard of nankotsu. Can you tell us more about it?

torakris · May 23, 2003

hi Torakris and others--
this is slightly off-topic, but where was the thread where Kristin was kindly (thank you!)posting a new Japanese food word daily?
by the way, i love egullet, and i want to thank the folks who contribute their knowledge and opinions...
gus

the daily nihongo:

http://forums.egullet.org/index.php?act=ST...T&f=19&t=20174&

you can find it easily by going to the Japan forum

torakris · May 23, 2003

I really am addicted to nankotsu (deep fired chickedn cartilege) at the moment
Gee, I've never heard of nankotsu. Can you tell us more about it?

nankotsu is a very popular dish at the yakitori shops, here is picture of it yakitori style:

http://www.inet-shibata.or.jp/~ytoshi/japa...od/nankotsu.jpg

it can also be served deep fried, in this case it is usually just the cartilege with very little or no meat attached.

It is very crunchy, yet delicious.

Jinmyo · May 24, 2003

Fried yuba with salt.

tonkichi · May 24, 2003

edamame are great! (tonkichi, I think this is what you are referring to when you say large peas)

really, i am referring to the ones that are at least 1 inch across; sometimes served in their pod which is like 8 inches long. the first time i saw it, it reminded me of that Woody Allen film in which all the vegetables are bigger than humans.

torakris · May 24, 2003

edamame are great! (tonkichi, I think this is what you are referring to when you say large peas)

really, i am referring to the ones that are at least 1 inch across; sometimes served in their pod which is like 8 inches long. the first time i saw it, it reminded me of that Woody Allen film in which all the vegetables are bigger than humans.

soramame?

Like big fava beans?

here is a picture of soramame:

http://www.pref.kagawa.jp/eizo/vol003/en/5...ki/syoka/02.htm

tonkichi · May 25, 2003

edamame are great! (tonkichi, I think this is what you are referring to when you say large peas)

really, i am referring to the ones that are at least 1 inch across; sometimes served in their pod which is like 8 inches long. the first time i saw it, it reminded me of that Woody Allen film in which all the vegetables are bigger than humans.
soramame?
Like big fava beans?
here is a picture of soramame:
http://www.pref.kagawa.jp/eizo/vol003/en/5...ki/syoka/02.htm

yes, but the ones I've enjoyed are bigger than the one in the picture. The sushi chef served it as an appetiser. Just one pod per person, with about 5 peas inside.

Pan · May 25, 2003

nankotsu is a very popular dish at the yakitori shops, here is picture of it yakitori style:
http://www.inet-shibata.or.jp/~ytoshi/japa...od/nankotsu.jpg
it can also be served deep fried, in this case it is usually just the cartilege with very little or no meat attached.
It is very crunchy, yet delicious.

What part(s) of the chicken is the cartilege used in this dish from?

torakris · May 25, 2003

nankotsu is usually from the breast.

The two most popular ways it is served is yakitori style or deep fried

here is yakitori nankotsu:

http://hosting.thailand.com/E02151/product3.htm

#4

and here it is deep fried:

http://www2.odn.ne.jp/~aat76700/menu/food/nankotsu.jpg

Pan · May 25, 2003

Thanks, Kris.

tissue · May 25, 2003

grilled little peppers...

they are great.

smallworld · May 28, 2003

Anytime:

Shishamo

Mentaiko- all by itself, as a topping for tofu, or made into a dip with veggies

Anything deep-fried- kara-age, spring rolls, garlic fries, stuffed shiitake etc.

Anything with cheese- especially if it's deep-fried!

Kankoku nori

Kimchi

Any kind of seafood from a can, like sardines, smoked mussels or saba-miso

Satsuma-age

Yaki-miso

In the spring:

Steamed clams

In the summer:

A great big fresh tomato, sliced and sprinkled with a little salt and pepper

Edamame

Shishito, heavily seasoned and topped with shichimi and katsuo-bushi

In the fall:

Grilled sanma or saba

In the winter:

Yudofu

Will definately be picking up some beer on the way home tonight. Maybe some early-season edamame too, if I'm lucky...

chocomoo · July 11, 2003

On the topic of nankotsu...I don't believe I have tried the Japanese variety (but I will the next time I go to a new restaurant called "Hapa Izakaya" here in Vancouver--highly recommended, by the way), but they do have this as a dish in Chinese dim sum places. At Chinese restaurants, the cartilage is from the knee--translated, they're called "chicken knees". They're always deep-fried, & are usually flavoured with a mixture of spicy 5-spice (?) salt. I love them!