The new Japanese Cooking Thread: Now With 72% Less Pocky and Instant Ramen.

The Something Awful Forums > Discussion > Goons with Spoons > The new Japanese Cooking Thread: Now With 72% Less Pocky and Instant Ramen.

VictualSquid: Feb 29, 2012; Gently enveloping the target with indiscriminate love.

I just saw this great video on how to behave in a traditional sushi store : http://youtu.be/eKChClRgI7c
But I don't understand the "Taisho" gag. Is that some kind of old meme?

# ¿ Nov 13, 2014 20:02

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# ¿ Apr 28, 2024 07:29

VictualSquid: Feb 29, 2012; Gently enveloping the target with indiscriminate love.

Pollyanna posted:

What substitutes are there for dashi concentrate? It's basically powdered broth, so would other things like pork/beef/chicken broth/boullion/base work as well? (obviously it won't taste like dashi tho)

Fish broth base is OK for most recipes. But you will still notice the difference. You could throw in some seaweed if you have some.
The ingredients for real dashi stock are easy to store, too. But at least around here they are even harder to find then dashi concentrate.

# ¿ Apr 18, 2015 13:36

VictualSquid: Feb 29, 2012; Gently enveloping the target with indiscriminate love.

Phone posted:

I didn't gently caress this up too bad:

Would make again.

Could you post the whole recipe? I want to try and make some myself.

# ¿ Jun 22, 2015 14:30

VictualSquid: Feb 29, 2012; Gently enveloping the target with indiscriminate love.

Grand Fromage posted:

No. This guy:

I sometimes see it as Taiwan cabbage in the US. Napa won't work at all.

https://www.youtube.com/watch?v=V9kK2sNR_uQ

There are some similar looking ones sold as heirloom cabbage where I live.

# ¿ May 24, 2023 16:50

The Something Awful Forums > Discussion > Goons with Spoons > The new Japanese Cooking Thread: Now With 72% Less Pocky and Instant Ramen.