Originally Posted by
evergrn
that’s exactly what it is.
its the benishouga that makes the yakisoba/pan combo work. Without that, to me it’s like eating a pile of starch.
Also in Hakone, I discovered a curry pan that had fukujinzuke in it. Might’ve been the only place I’ve run into that put fukujinzuke inside curry pan and it was divine. Had been losing interest in curry pan for a while, but I couldn’t believe how much difference the fukujinzuke made and I wish more bakeries did that.
Kinda had the same revelation with mixing curry rice with atchara (Southeast-Asian style pickles, kinda similar to fukujinzuke). I know fukujinzuke is served as a relish but one time I didn't have any on hand and decided to use some homemade atchara from my parents. For some reason I decided to mix it together with the rice and curry. The flavor combination was really good, like a well balanced mix of sour, sweet, and savory.