here are some questions that i have compiled after a day in my local mitsuwa and nijiya marketplaces.
I consider myself 'somewhat' educated in japanaese cuisine -- as it is a passion and a personal obsession of mine. yet every time i venture into these markets, i see so much wonderful things that i wish i had some clue as how to prepare or pair.
i hope someone out there can help me with these more in-depth japanese food related questions.
1.) Are any of the the tinned japanese products (ie inarisushi no moto, fukujinzuke) and fish (various "-kabayaki" etc) worthwhile? if so --which?
2.) has anyone tried the seaweed tea kombucha? please describe
3.) One particular sub area of japanese cuisine that is the most mysterious and intriguing to me is tsukemono / tsukidani. If anyone can give me an introduction to the various types and their traditional parings (such as rakkyo) it would be much appreciated.
4.) Anyone have tasted any winner among the packaged spaghetti sauces such as the spicy cod roe? mabo tofu?
5.) Yakisoba sandwiches? huh?
i am very grateful - in advance - for any assistance in helping me understand these topics.
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