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Lots of Japanese people won't eat natto as well.
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Jul 29, 2014 06:46
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| # ¿ Apr 26, 2024 19:26 |
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recommend a good brand of dashi powder? Something on Amazon and not too expensive.
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Jul 28, 2018 22:59
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I wanted omu rice but I needed to eat leftover potato daal so I just threw it in instead of fried rice veg and it was surprisingly good. I have seen dahl spelled three ways.
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Mar 3, 2019 03:20
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I have a beef noodle broth that I'm very happy with and make pretty often, but I don't have decent noodles to go with it. What's the easiest way to make or get decent ramen or udon style noodles for a basic corner-cutting week night beef broth noodles?
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Jun 8, 2021 01:25
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Yeah it's easy as long as you have somewhere to cool and mix the rice.
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Feb 11, 2022 23:33
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Americans are obsessed with racially coding every single thing lol
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Jun 4, 2022 21:09
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Sushi king
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Jul 6, 2022 01:21
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Heath posted:Am I the only one who loves that style of rectangular plate? It feels like the perfect setup for portioning without stuff laying on top of other stuff layering preserves heat
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Aug 30, 2022 22:14
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SwissArmyDruid posted:Japanese food thread, please advise. I've got a batch of Japanese curry that's watery AF, but can't take any more reducing or the flavors will just be too overwhelming. Scoop some the curry potato chunks into a food processor and blend them into a paste, then mix back into the curry. That's a really common way to get the desired thick Japanese curry texture.
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Feb 26, 2023 06:58
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I bought gochu jang a few months ago and have never used it. What do I do with it?
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Jun 1, 2023 17:15
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My rice cooker broke! 
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Jun 1, 2023 17:49
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How do you make your oyakodon the right egg texture? I always over or under cook it
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Jun 16, 2023 19:31
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| # ¿ Apr 26, 2024 19:26 |
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From a chemical perspective I'm sure they'd last longer if they were sealed. Fresh oxygen circulating over the fish can't be good.
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Jul 31, 2023 00:55
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