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Bastardized foods that you love

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Bastardized foods that you love

anzu | Jul 12, 2008 12:10 AM

Ok, Koreans, please don't be apalled. :) The query on sushi pizza coinciding with my copious consumption of bastardized food these past 2 weeks inspired me to post this.

I bought this "Kimuchi no moto" ("Kimchi base") in Japan, after trying some at my cousin's place. It comes in a bottle like this. http://www.momoya.co.jp/products/deta...

Now, before I continue, I should say that I think Japan is one of the heartlands of "bastardized" (or Japanized versions of the original) food. So as a result, I end up eating a lot of things I think are "Chinese" or "Korean", only to discover that such a dish doesn't exist in China or Korea. (e.g. My favorite example is these candies called "Chosun ame" (Korean candy; pics: http://www.aso.ne.jp/~nakamura/sab/sh... are a specialty of Southern Japan. I spent the bulk of grade school actually believing they were Korean, and foolishly tried to convince my Korean friends that these candies are Korean. Ha!

)

Back to my beloved "Kimuchi no moto". I know it's not Korean by any stretch of the imagination, but it is incredibly handy. (It also caters to our wimpier taste buds, so is not as spicy.) Thus far, I have added it to octopus to make "kimchi-flavored octopus". (Cousin's concoction) I have added it to broth and added tofu and dubbed it "Korean tofu soup". Of course, I have also added it to rice and made "kimchi fried rice" and "Korean-flavored omu-rice". Finally, I have used it as a base for a lazy version of "kimchi nabe" as well.

Granted, the first two are just improvisations, and the kimchi nabe is probably a Japanized, less spicy version of chigae, but does kimchi fried rice exist in Korea? I only seem to find this on Korean restaurant menus in Japan. I hope it does, b/c some 120 million people in Japan eat it thinking it is Korean food. :)

My second bastardized favorite is upma (Indian savory cream of wheat) made with okara (a tofu byproduct that is loaded with protein and fiber).

Do others have non-authentic, bastardized versions of food that they like?

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