Exotic Dishes of Japan
Jan 11, 2009 | 6:34 pm
#16
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I'll pass on the natto, thanks
Jan 12, 2009 | 3:11 am
#18
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Originally Posted by marais
And horsemeat is different...a bit stringy, with an off taste that I can't describe as traditionally "gamy" but definitely there. I had horse at a Paris bistrt in the early 70's under the name steak au poivre, and I knew when eating it that it sure wasn't cow...otherwise it would have been (and would have tasted like) biftek.
handled shouldn't be at all gamy. I've been amused by the evolution of French
since I became familiar with it fifty years ago: back then, a beefsteak was
definitely "bifteck"; now, it's "steak" or sometimes "steack." When conversing
(rustily) with a friend's daughter not too long ago I was struck by the changes
in vocabulary and even syntax from the olden days (she sort of chuckled when
I referred to the train line as a "chemin de fer"). The '70s would have been some
kind of transitional time, I guess.
Jan 12, 2009 | 8:36 am
#19
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At least the Western parts of Germany Im more familiar with also have a strong horsemeat tradition.
In Cologne or Dusseldorf finding a butcher with homemade horse salami is a delight as is a proper "Sauerbraten" of horsemeat with red wine based sauce and apple compote.
Oh, were we talking about Japan...Natto is a great breakfast dish.
Live fish is rather a Korean thing and also overrated IMHO.
God I had good Yunnan food today, fish head stew and what not.
In Cologne or Dusseldorf finding a butcher with homemade horse salami is a delight as is a proper "Sauerbraten" of horsemeat with red wine based sauce and apple compote.
Oh, were we talking about Japan...Natto is a great breakfast dish.
Live fish is rather a Korean thing and also overrated IMHO. God I had good Yunnan food today, fish head stew and what not.
Jan 12, 2009 | 12:11 pm
#20
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Jan 15, 2009 | 9:55 pm
#22
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During my last trip to Japan, my host tried to get me to eat a number of odd items including honeybee larvae. I asked him if he was going to eat them and followed his lead as he had no intention of doing so.
Jan 17, 2009 | 11:31 am
#23
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If you mix in a little soy sauce into the natto it removes a lot of the smell. I enjoy natto occasionally (my Dad loves it) but I actually find the stringy gooey texture of it which annoys me at times. I guess I am too impatient!!
Jan 17, 2009 | 11:48 am
#24
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Shiokara, on the other hand, I will never develop a taste for.
Jan 17, 2009 | 1:24 pm
#25
Join Date: Jan 2009
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I can handle shiokara, but I have a problem with shirauo, when they are supposed to be swallowed alive.
I could 'only just about' handle batta-no tsukudani (locusts boiled in some kind of somewhat sticky Japanese sauce that tasted like sweet soya sauce).
I could 'only just about' handle batta-no tsukudani (locusts boiled in some kind of somewhat sticky Japanese sauce that tasted like sweet soya sauce).
Jan 22, 2009 | 9:14 am
#27
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Here are two recipes which show how unchallenging natto can be:
Natto in pasta sauce
and
Natto in curry
I recommend parmesan as a cheese to eat natto with, mascarpone works too.
Jan 23, 2009 | 4:48 pm
#28
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I recently returned from Japan where I had sea cucumber intestines at Kitcho in Kyoto. Can't say I am a fan. The video link below more or less says it all. Enjoyed the fugu though.
http://www.youtube.com/watch?v=aCxKFc3XtJs
http://www.youtube.com/watch?v=aCxKFc3XtJs
Jan 28, 2009 | 1:05 am
#29
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I recently returned from Japan where I had sea cucumber intestines at Kitcho in Kyoto. Can't say I am a fan. The video link below more or less says it all. Enjoyed the fugu though.
http://www.youtube.com/watch?v=aCxKFc3XtJs
http://www.youtube.com/watch?v=aCxKFc3XtJs
Here's a thread that covers them
http://www.flyertalk.com/forum/japan...nus-tokyo.html
Jan 29, 2009 | 10:40 pm
#30
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I recently returned from Japan where I had sea cucumber intestines at Kitcho in Kyoto. Can't say I am a fan. The video link below more or less says it all. Enjoyed the fugu though.
http://www.youtube.com/watch?v=aCxKFc3XtJs
http://www.youtube.com/watch?v=aCxKFc3XtJs
The dish was OK -- I would call it a generic fishy taste, a bit unctuous, with a texture that you'd expect based on what it looks like. Tasty enough, but not too exotic on the tastebuds. I would certainly order it again.