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Japanese foods-- otsumami


torakris
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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.

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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

Kristin Wagner, aka "torakris"

 

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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:

"The cure for anything is salt water: sweat, tears, or the ocean."

--Isak Dinesen

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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:

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

Kristin Wagner, aka "torakris"

 

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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.

Kristin Wagner, aka "torakris"

 

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Fried yuba with salt.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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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.

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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

Kristin Wagner, aka "torakris"

 

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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.

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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?

Michael aka "Pan"

 

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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

Kristin Wagner, aka "torakris"

 

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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...

My eGullet foodblog: Spring in Tokyo

My regular blog: Blue Lotus

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  • 1 month later...

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!

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  • 3 months later...
dried squid (+QP mayonnaise)

dried nori also with mayo.

if a Cascade beer from Tasmania is available,, ‚Ç‚¤‚¼I

Creacha welcom to egullet and the Japan Forum!

You sound like you might be interested in this thread:

http://forums.egullet.org/index.php?act=ST...T&f=19&t=22965&

(the mayo in Japan thread! :blink: )

Kristin Wagner, aka "torakris"

 

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