#Japanese unique noodle dish

[falseandrealultravival]

Yakisoba (cooking)

Japanese unique noodle dish. Using Chinese noodles (with brine), stir-fry your favorite ingredients such as cabbage and shredded pork with the noodles, then season with a special sauce. Sea lettuce seaweed is often sprinkled as a topping. Add pickled ginger to make it more colorful. There are famous production areas all over Japan.

焼きそば（料理）

日本独自の麺料理。中華麺（鹹水）入りを流用し、キャベツ、豚肉の細切れなど、好みの具材を麺とともに炒め、専用のソースで味付けする。トッピングにアオサ海苔を振ることが多い。紅生姜も添えて、カラフルに食べる。日本各地に名産地がある。

(2023.10.04)

[tokidokitokyo]

福島県

Japanese Prefectures: Tohoku - Fukushima

都道府県 (とどうふけん) - Prefectures of Japan

Learning the kanji and a little bit about each of Japan’s 47 prefectures!

Kanji・漢字

福　フク　blessing, fortune

島　しま、トウ　island

県　ケン　prefecture

東北　とうほく　north-east, Tohoku (northernmost six prefectures of Honshu)

Prefectural Capital (県庁所在地) : Fukushima (福島市)

Fukushima is the third largest prefecture of the 47 prefectures of Japan and stretches between the mountainous interior of Northern Honshu to the Pacific Ocean. Like most of the other Tohoku prefectures, Fukushima boasts expansive natural beauty, relaxing hot springs, a rich history, and excellent ski resorts. The feudal Aizu Clan, of the still-standing castle town of Aizu-Wakamatsu, remained loyal to the shogun, even after the shogun was removed from power during the Meiji Restoration. This loyalty led to the Aizu area becoming a battleground of the Boshin War in 1868, where those loyal to the shogun were pushed northwards into Tohoku and Hokkaido as they resisted the reformers and those loyal to the emperor. The Aizu area boasts the post town of Ouchijuku, with buildings retained from the samurai era; Tsuruga Castle; hot springs; and a famous sake brewery.

The March 2011 earthquake and tsunami devastated the coastal areas of Fukushima Prefecture and caused a nuclear accident at the Fukushima Daiichi Nuclear Plant. Tens of thousands of residents were evacuated and a no-entry zone was set up around the nuclear plant. The no-entry zone makes up less than 3% of the prefecture's area, and even inside most of the no-entry zone, radiation levels have declined far below the levels that airplane passengers are exposed to at cruising altitude. Thus Fukushima has been deemed safe for tourists to visit. Wide areas of western Fukushima, in particular, escaped much contamination, including the mountainous interior around the historic city of Aizu-Wakamatsu. And even in most of the eastern parts of the prefecture, radiation levels have by now decreased to pre-2011 levels due to natural decay and decontamination efforts.

Recommended Tourist Spot・おすすめ観光スポット

Ouchijuku - 大内宿

Photo by JR Times

If you want a taste of Edo Period Japan, Ouchijuku is the place for you. This is a former post town along the Aizu-Nishi Kaido trade route, which connected the centers of Aizu (a former castle town to the north in Fukushima) and Nikko (to the south in Tochigi prefecture) during the Edo Period. Restrictions set by the shogunate required travelers to make the journey on foot, and thus post towns such as Ouchijuku developed along the route to provide food, accommodation, and rest. Ouchijuku has been restored to look as it did in the Edo Period, with thatched roof buildings that house a variety of shops, restaurants, and minshuku (small traditional Japanese inns).

The former Honjin, or principal inn for high ranking government officials, is currently a museum, offering an example of elegant traditional housing interiors of the Edo Period and includes a collection of dishes, clothing, and other artifacts.

The Takakura Shrine is a five minute walk off the main path and hosts a unique purification fountain in the midst of a stand of Japanese cedar trees, and was dedicated to Prince Mochihito, who died in June 1180. Near the beginning of the Genpei War (1180-1185) during the Battle of Uji, the prince fled to the Phoenix Hall of the Byōdō-in temple, where he was later captured and killed at the torii gate of Kōmyōsan. It was said that he managed to escape, and hid in Ouchijuku.

Shohoji Temple is located at the end of the main street and up a steep flight of stairs. At the top of the path visitors can enjoy a panoramic view of Ouchijuku and its surroundings.

Regional Cuisine - 郷土料理

Kitakata Ramen - 喜多方ラーメン

Photo by JR Times

Kitakata ramen is a gourmet specialty from Kitakata, Fukushima prefecture. The origin of these noodles is said to be from Chinese noodles sold in stalls by young people who had come from China from 1920-1930. The noodles are thick and flat with a firm appearance and texture and a relatively high moisture level. The soup is a soy base, with flavors varying depending on the shop, from miso to salt. To determine where to eat, there is a Ramen Map located at the tourist information center in Kitakata.

The popular Kitakata Ramen Burger is made from baked and hardened noodles together with pork, menma, and green onions. Kitakata is also known for its unique culture of eating ramen early in the morning. People who started work very early in the morning at sake breweries and on farms would eat ramen early in the morning, and thus the habit began. "Morning ramen" is available at many shops in the area.

Fukushima Dialect・Fukushima-ben・福島弁

Fukushima-ben or the dialect of Fukushima is similar in some ways to the other Tohoku (or North-East Japan) dialects, but also has some key differences. Here are some interesting phrases I found.

洗濯物をおっこむ (sentakumono o okkomu)

Standard Japanese: 洗濯物を取り込む (sentakumono o torikomu) English: to take in the laundry

ぶっちめた (bucchimeta)

Standard Japanese: ぶつけた (butsuketa) English: to hit (e.g. one's head)

すっぺったこっぺった (suppetta koppetta)

Standard Japanese: ごちゃごちゃ言うな (gocha gocha iu na) English: don't complain about it

うっちしい (ucchishii)

Standard Japanese: うるさい (urusai) English: noisy, annoying

[stirringwinds]

Everything fine and romantic until Jan introduces to Dutch meals which tests all of Kiku's adoration for Jan, and his politeness.

not the cheese and bread only 😔...jokes aside though—Dutch cuisine is more than that (and I reckon Kiku would rather like Dutch pastries). and ngl, i do think that when they first meet in the 1600s, Jan's cuisine doesn't seem that plain when he describes it to Kiku; it's more that it's different. particularly in the usage of milk, bread and meat. because one thing to remember is that while Japanese cuisine is world-renowned in the 21st century for its variety and unique flavours, a lot of dishes that Japan is now famous for didn't exist at all in the Edo period. and while nobles might eat more lavishly, Kiku might not find a simpler, more utilitarian approach to food as strange because many Japanese peasants had to do that. it's something i forget at times, but the past is a different country when it comes to taste too.

Beef teriyaki? Katsudon? Wagyu beef? Tonkotsu ramen? Matcha ice-cream? Nope. Cows in Japan were used mainly for agricultural labour, and weren't raised for meat or milk then. Pork wasn't eaten commonly either; the Japanese diet was a lot more vegetarian (in part due to Buddhist customs), with seafood often being the animal protein used. Meat dishes became more common in the Meiji era onwards; ramen has its roots in Chinese style noodles that were popularised in the 20th century. Many other fusion dishes continued to develop later from foreign influences in postwar Japan. Though of course, Castella cakes and konpeito candy were some earlier European (Portuguese) influences on Japanese cuisine. Nonetheless, I think some flavours/ingredient like soybeans, yuzu, seaweed and miso would be novel to 17th century Jan. conversely, it's historical that Jan would be the one to introduce coffee and chocolate to Kiku. so there is that too 🤔.

In the present, after they get back together again from the 80s onwards (as i personally headcanon)—I do think cooking together casually and trying new dishes is one new habit they add to their otherwise centuries-old relationship (before that, i feel like usually servants did it. their postwar (and post-imperial) life is one of more simplicity in that regard). Another dimension of how they've long shared their culture with each other, in a new but also familiar form.

[sudachirecipes]

Japanese udon noodle soup meets breakfast with this delicious Tsukimi Udon! Inspired by the Japanese custom of moon gazing, this unique dish is topped with sunny side up eggs and adorable kamaboko rabbits as well as delicious crispy bacon, tempura flakes and green onions!

[pix4japan]

Plums and Pipes: Unveiling the Unique Charms of Mukoyama Shoten in Yokohamabashi

Location: Yokohamabashi, Minami Ward, Yokohama, Japan Timestamp: 17:33 on December 19, 2023

Fujifilm X100V with 5% diffusion filter ISO 3200 for 1/125 sec. at ƒ/8.0 Astia Soft film simulation

Step into the vibrant Yokohamabashi shopping district, and one of the first shops you'll encounter on your left is an establishment named Mukoyama Shoten, offering an quirky mix of tobacco and plum products.

Several years ago, the store underwent a renovation, transforming its appearance into a more modern and inviting space. Originally specializing in tobacco-related items, Mukoyama Shoten has expanded its inventory to include a totally unrelated selection of renowned plum (ume) and pickled plum (umeboshi) products, notably the Nanko-Ume.

Nanko-Ume, a distinctive plum variety, thrives in the historical region known as “Kishu,” encompassing present-day Wakayama Prefecture and southern Mie Prefecture. The coastal climate in this area is particularly conducive to the cultivation of these flavorful plums.

Beyond their unique origin, pickled plums (umeboshi) are served with vinaigrettes, salad dressings, noodles, sandwiches, and rice balls. A popular way to enjoy umeboshi is to pair them with rice, complemented by side dishes such as fish, meat, or vegetables like cucumbers and carrots.

For those inclined towards homemade drinks, buying unripened green plums in late spring or early summer opens up the possibility of crafting umeshu—a delightful fruity liqueur. Made by steeping unripened ume in distilled liquor with sugar, the steeping time is left to the brewer’s discretion. Many of the older parents of my Japanese friends, treasure personal umeshu recipes passed down through generations. These homemade concoctions are served warm in winter and served cold in the summer months.

Yokohamabashi, like many other shotengai shopping streets in Japan, boasts the charm of small mom-and-pop shops, each with its own quirky blend of products. The juxtaposition of tobacco items and plum specialties at Mukoyama Shoten exemplifies the unique character of these establishments, making a visit a fun exploration of diverse offerings.

Google Maps links, references for further reading, and source materials can be found at the latest blog post at pix4japan.com: https://www.pix4japan.com/blog/20231219-yokohamabashi

[rabbitcruiser]

National Tempura Day 

Batter and deep-fry a wide range of foods, from prawns to vegetables, and pair with Japanese staples like donburi or soba for some delicious dining.

Tempura is a deep-fried dish that the Japanese have made for centuries. When did it originate? Let us find out through the history of National Tempura Day!

Learn about National Tempura Day

On National Tempura Day, we are encouraged to enjoy any sort of dish that has been made with tempura batter. This is a Japanese fare, with most people tucking into delicious Tempura prawns on this date! However, there are many things you can deep-fry in this batter. Seafood and vegetables are the most popular, yet there’s nothing stopping you from having Tempura chicken. We are sure that there are plenty of unique concoctions you can come up with as well. Deep-fried Mars bars are popular, so what about a Tempura version?

Tempura is a traditional Japanese dish. It was introduced in the 16th century by the Portuguese that were living in Nagasaki at the time. They used fritter-cooking to achieve the light batter. The batter typically consists of soft wheat flour, for example, all-purpose flour, pastry flour, or cake flour, which is combined with iced water. Some people prefer to use sparkling water to keep the batter light.

A lot of people will also add spices, oil, starch, baking powder or baking soda, and/or eggs, especially the egg yolk. Traditionally, this batter is mixed in small batches. Chopsticks are used to mix the batter, and it is only mixed minimally, i.e. for a few seconds. Any lumps are left in the mixture, and this – along with the cold temperature – is how the crisp and unique fluffy tempura structure is created when cooking.

Cooked tempura pieces tend to be either salted and eaten as they are or they are presented with a dipping sauce. Tentsuyu sauce is the most common sauce to enjoy with this batter. A lot of people serve it with grated daikon, which is a mild-flavored winter radish, and they eat it straight after it has been fried. You will also find that tempura is typically found in udon soup or bowls of soba in Japan, typically in the form of a fritter, shiso leaf, or shrimp.

It is also not uncommon for tempura to be used in combination with other foods. So, if you want to cook a tempura-inspired meal for National Tempura Day, there are plenty of main dishes for you to consider. As mentioned, you can add tempura to the top of udon soup. It is also typically served as part of a donburi dish, which is where vegetables and tempura shrimp are served over a bowl of steamed rice. You could also make a bowl of tempura soba, which is essentially tempura that is served on top of buckwheat noodles. Or, how about making your very own creation?

History of National Tempura Day

Tempura is made up of either seafood or vegetables that are battered, deep-fried, and enjoyed by millions of people across the nation. Portuguese Jesuit missionaries introduced the recipe for tempura to Japan during the sixteenth century (around 1549). It is believed that Portuguese Jesuit Tokugawa Isyasu, founder and first shogun of the Tokugawa shogunate of Japan, loved tempura. Since the Genroku era (September 1688 – March 1704) tempura was originally a very popular food that was eaten at street vendors called yatai.

Today, chefs all over the world include tempura dishes on their menus using a wide variety of different batters and ingredients including the non-traditional broccoli, zucchini, and asparagus as well as dry fruits. Some meats, usually chicken and cheeses, are known to be served tempura-style in some American restaurants. For sushi lovers, a more recent variation of tempura sushi has the entire piece of sushi dipped in batter and tempura-fried. The word “tempura” comes from the word “tempora”, a Latin word meaning “times”, “time period” used by both Spanish and Portuguese missionaries to refer to the Lenten period or Ember Days.

The idea that the word “tempura” may have been derived from the Portuguese noun tempero, meaning a condiment or seasoning of any kind, or from the verb temperar, meaning “to season” has not been substantiated. The term “tempura” is thought to have gained popularity in southern Japan; it became widely used to refer to any sort of food prepared using hot oil, including some already existing Japanese foods. Today, the word “tempura” is also commonly used to refer to satsuma age, a fried fish cake that is made without batter. In Bangladesh, the blossoms of pumpkins or marrows are often deep-fried with a gram of rice flour spice mix, creating a Bengali style tempura known as kumro ful bhaja.

How to celebrate National Tempura Day

Celebrating National Tempura Day is easy. You gather up the ingredients necessary to create a tempura, be it a homemade recipe or one you found online, and make the dish to serve it with family as a happy dinner meal. You could decide to have tempura prawns or starter or you could opt for a main dish that incorporates tempura, such as the ones we mentioned earlier.

The great thing about this batter is that it is highly versatile and so it can be teamed with a wide range of seafood, vegetables, and meat. This means that you can have a lot of fun experimenting with different ingredients. Why not have a tempura cook-off with your friends? Or, you could host a Japanese-inspired dinner party?

Why not get some of your friends around for afternoon tea Japanese style? In Japan, tea ceremonies have been popular for many years. Combine this with some delicious tempura dishes for everyone to eat, and you’ve got the perfect lunch-time event. After all, it is always fun to do something a bit different, isn’t it?

The tea that is famous in Japan is pure Matcha green tea. We’re sure you may have even seen Matcha tea or Matcha lattes in your local coffee shop! Matcha comes in many different forms and grades. It is important to be aware of this when purchasing, as you don’t want to end up selecting the wrong product. Generally speaking, you have two key options to select from when buying Matcha – ceremonial Matcha and cooking grade Matchas.

Most people prefer to invest in ceremonial Matcha green tea, and this is because it is of the highest quality and it is suitable for everyday drinking. Of course, you can incorporate it into cooking too, but when creating a Matcha beverage it is even more important to choose high levels of quality. You won’t get better than ceremonial Matcha and this is emphasised by the fact that this Matcha is used in the traditional Japanese tea ceremonies. This type of Matcha should be powdery, very fine, and boast a bright spring green shade.

If it has a slightly yellow colour and feels coarse, you definitely do not have ceremonial grade Matcha on your hands. Ceremonial Matcha is also delicious enough to be enjoyed on its own. You can simply mix it with hot water and consume it as it is; it does not need any sweeteners or additions. Another point worth bearing in mind is that you only need about half a teaspoon of ceremonial grade Matcha when making a cup of tea. You will need more than this when using a lower grade of Matcha. Therefore, while ceremonial Matcha may be more expensive to buy initially, it will last you a lot longer, and thus the costs even themselves out.

No matter whether you are going to host a traditional Japanese tea ceremony with your friends or an evening of fine dining, you will need to decide what tempura dishes you are going to create. The great news is that there are so many different options for you to choose from!

Let’s go through some of the most popular. If you’re looking for a veggie dish, eggplant tempura is a great choice. This is known as Nasu. Or, how about Ebi? This is shrimp tempura, and it is delicious! It is typically used as a topping for udon or soba noodles, yet it can also be enjoyed on its own. Don’t confuse this with Ebi Furai; this is another type of fish, yet it is deep fried with panko batter, which is a lot heavier.

Some other options include tempura shiitake mushrooms, Ika, which is squid tempura, and Hotate, which is tempura scallops. If you are feeling really adventurous, you may want to consider Anago, which is salt-water eel. They have a sweet taste and a soft texture.

Source

[adventure-alex]

Discover Hidden Back Alley Restaurants in Osaka and Kyoto

Tips for Discovering Hidden Gems

If you're looking for a unique dining experience in Osaka and Kyoto, venturing into the hidden back alley restaurants can be a rewarding adventure. Having lived in Osaka for three years, I've had the privilege of exploring some of these places, and they are great experiences.

Here are some tips and suggestions for discovering these hidden gems:

Local Recommendations: The best way to discover these hidden restaurants is by asking locals for recommendations. Strike up a conversation with locals or use translation apps to communicate your interest.

Yokocho Alleys: Both Osaka and Kyoto have yokocho alleys, ...

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Hidden Gems in Osaka

Here are some local areas in Osaka where you can find a lot of hidden gems:

Tachinomi (Standing Bars): Look for small tachinomi bars in areas like Shinsekai or Ura-Namba. These bars are often tiny and known for serving excellent drinks and small dishes. They are typically frequented by locals.

Kushikatsu Spots: Try unassuming kushikatsu (deep-fried skewers) restaurants in Shinsekai or Tennoji. ...

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Specific Places in Osaka

Here are some more specific places you can visit in Osaka to ensure a nice experience without depending on luck:

Udon Sanki: This small udon shop in Fukushima Ward is known for its delicious udon noodles made from scratch. The shop has limited seating and a local following.

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Hidden Gems in Kyoto

Finding truly hidden gems in Kyoto can be a bit more challenging, as Kyoto is a highly visited city, but there are still some local favorites tucked away in back alleys that may not be widely known to tourists. Here are 10 such examples:

Izusen: Located in the Daitokuji Temple complex, this vegetarian restaurant serves shojin ryori, a traditional Buddhist cuisine. It's hidden within the temple's serene surroundings.

Katsukura Arashiyama: While Katsukura is known for its tonkatsu, ...

Japanese Restaurant Vocabulary

Here are 20 essential Japanese words and phrases that can help you easily order different foods at Japanese restaurants: いただきます (Itadakimasu) - A polite phrase said before starting a meal, expressing gratitude for the food. ごちそうさまでした (Gochisousama deshita) - Said after finishing a meal to thank the chef or host for the meal.

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You can find more information on my website!

[xaaxaa-translations]

ザアザアs Interview for Mad Tea Party

On 8.11.2016, ザアザア was interviewed for Mad Tea Party Web Magazine by God Child Records, a label owned by vocalist D Asagi.

Kazuki: On 03.12.2014, I picked the band members while eating a teriyaki burger at Burger King in Shinsaibashi (District of Osaka City).

Haruga: 03.12.2014, before I knew it, I was leaving my hometown and playing in a band.

Reiya: Anyway, we tried to gather guys with personality who can do crazy things, and that's how we became four people. I guess.

Roji: We wanted a band name that you can remember the first time, whether you like it or not.

What advertising slogan would you come up with that expresses the band's identity?

Kazuki: The full range of emotions.

Haruga: ザアザア ~ The hiyashi-chuka is about to start~

(Hiyashi-tuka is a Japanese noodle dish. It is usually consumed in summer, the phrase hiyashi-chuka means the beginning of summer)

Reiya: Don't think. Feel.

Roji: It's not music. It's the soul.

What is your peculiarity from the musical point of view?

Kazuki: The melody and lyrics that roll around in your head once you hear them.

Haruga: A great variety of songs with melodies that express sadness.

Reiya: Texts full of naked emotion, and the same kind of songs.

Roji: The artless songs with lyrics full of realism.

What is your uniqueness in terms of visual kei?

Kazuki: The look that's connected to the music.

Haruga: A unique vision of the world.

Reiya: Clothes and makeup that help express the music of ザアザア in an even deeper way.

Roji: If you look closely, we could be called ikemen.

What are the unique characteristics of the band members?

Kazuki: I'm crazy.

Haruga: We're all ordinary. If you have to pick something, I'm a "former udon restaurant manager”

Reiya: Everyone's crazy. I think Reiya's the craziest.

Roji: Even though everyone's weird, everyone thinks they're the most normal.

Music, a band that influenced you?

Kazuki: Reggae.

Haruga: Hide-san.

Reiya: Kuroyume.

Roji: METALLICA, Mötley Crüe, besides all the rock and roll.

What's been the most joyous thing about being in ザアザア up to this point?

Kazuki: The fact that I got fans as hot as the rest of the band.

Haruga: The feeling that there are people waiting for us in every city.

Reiya: Being able to feel that I'm alive every time we do a live show.

Roji: The fact that people acknowledge me.

What is the biggest goal you want to achieve?

Kazuki: I want to grow another 10cm.

Haruga: A nationwide tour of the 47 prefectures.

Reiya: Anyway, I want ザアザア to become so famous so that there won't be people who don't know about us.

Roji: To be mentioned in Friday's "Netsuai" column (He seems to be talking about the online portal Friday Digital. Netsuai column - revealing celebrities' personal lives)

Your message to D

Kazuki: Thank you for your hard work. I hope we will continue our collaboration.

Haruga: It's been a long time. I would like to meet you again. Hope to do it again

Reiya: Thank you for your hard work. I hope for further collaboration in the future.

Roji: I keep HIROKI-san sticks at home. If anything, when there's an opportunity, I'm always ready to snap, so call me anytime.

A message for the fans

Kazuki: Kakatte koi! (It's a phrase that Japanese musicians shout at live shows to get the fans excited, literally means call to fight)

Haruga: Thank you for everything. If you get lonely, come see us anytime.

Reiya: Don't think. Feel.

Roji: Go crazy!

[meenatranslates]

[R] Sakuya | Last Planet (2/2)

"Was that... a dream? But somehow it felt so nostalgic that my chest hurts. I wonder why...?"

Part 1 // Part 2

Translation under the cut

Spring Troupe's Croquette Making - Part 2

*Director's default name as Izumi

―Kitchen (Day)―

Izumi: Alright, let’s get started, shall we?

Citron: I can’t wait to see what kind of croquettes we’ll be making!

What will you make, Masumi?

Masumi: I’m going to make curry croquettes just for Director.

Izumi: Curry croquettes, huh? Sounds delish!

Masumi: I’ll feed you the best croquettes in the whole universe.

Citron: As always Masumi, even when making croquettes, you’re so “unfavoring”! (1)

Itaru: “Unwavering”, you mean.

Tsuzuru: What did you bring for yours, Itaru-san?

Itaru: Me? This.

Izumi: That’s... instant noodles?

Itaru: I’m gonna crush ‘em and put them in my croquette. I’ll call it, “Ramen Croquette”.

Sakuya: H-how original!

Masumi: Seems like it would taste bad.

Chikage: As usual, we can’t expect much from him.

Izumi: Tsuzuru-kun’s are... pumpkin and cheese?

Tsuzuru: Yeah. I thought it’ll be too simple if I just went with pumpkin only, so I added cheese too.

Chikage: It’s very Tsuzuru-like to go for a steady combination.

Tsuzuru: Was it not that interesting...?

Izumi: That’s not true! I think that’s a very great combo!

Chikage: It’s better than what a certain someone tried to put in.

Itaru: Then what’s that in your hand, Senpai?

Chikage: Oh, this? It’s Japanese pepper fruit.

Itaru: You’re not gonna put that in, are you?

Chikage: There’d be no point in bringing if I’m not going to use it.

Citron: Oh no! Chikage’s planning to make Russian Croquette!

Chikage: Don’t worry. I adjusted the spice level so that everyone can eat just fine.

Izumi: Seems like there’ll be spicy croquettes, huh!

Masumi: I won’t lose if it’s spiciness.

Citron: I’m going to make shrimp croquettes, okay?

Tsuzuru: Yet again, another unique ingredient... Wait, isn’t that shrimp’s a bit too big?

Don’t tell me you’re going to put the WHOLE thing in?!

Citron: That’s exactly what I’m going to do!

I was thinking of using my favourite sweet shrimp, but then Guy said it would be hard to spot if mixed with potatoes.

That’s why I bought an extra-large one! Perfect score for being more “fitting”, right! (2)

Tsuzuru: I’m pretty sure you mean “filling”. But you’re basically going to make fried shrimp...

Chikage: What did you prepare, Sakuya?

Sakuya: Mine’s this!

Izumi: Napolitan?

Itaru: Oooh, looks tasty.

Sakuya: I had Omi-san help me in preparing last night.

Chikage: Can’t wait to see how they’ll turn out.

Izumi: Everyone, let’s shape these into croquettes and fry them all up!

―Dining Room―

Izumi: Woah... We sure made a lot...!

Sakuya: It’s my first time seeing a mountain of croquettes like this...!

Itaru: Aside from Citron’s shrimp croquettes, we can’t really tell which ones are ours.

Tsuzuru: Citron’s have their tails poking out so it’s recognisable.

Masumi: My curry croquettes are gathered around this area.

Tsuzuru: Yours don’t look that much different than the others. How can you tell?

Masumi: Way before the frying until the serving, I never took my eyes from them for even a second.

Itaru: Terrifying obsession.

Masumi: Director, eat mine before the others.

Izumi: Uh, yeah, got it.

Chikage: Let’s eat before they get cold.

Izumi: Right. Well then—

Spring Troupe: Itadakimasu!

Sakuya: This is... Tsuzuru-kun’s! The combination of pumpkin and cheese is delicious!

Tsuzuru: Glad to hear that. Mine is... Chikage-san’s. Hm, the spiciness is pretty nice. I like that it’s not too spicy.

Chikage: It’s good as a side dish, right?

This one’s... Chigasaki’s. It’s not too bad than I thought. The crushed noodle texture is like a snack that even children will love it.

Itaru: Hehe. Have you finally come to understand the brilliance of instant noodles?

Masumi: It’s hard to eat Citron’s, the tail’s in the way.

Citron: I want you to eat the crunchy tail too!

Izumi: Ah, this is... Napolitan croquette. ...Hm, yummy!

Chikage: 5 stars for unexpectedness, and 5 stars for deliciousness.

Itaru: I might get hooked on this.

Masumi: ...I want to eat it again.

Tsuzuru: They’re delicious, Sakuya.

Sakuya: I’m glad everyone loved it! I’ll make another one!

Story Clear!

ブリない (burinai)　→　ブレない (burenai)

食べコタツ (tabekotatsu)　→　食べ応え (tabegotae)

[giorgioprofili]

Exploring a World of Beauty and Culture

In our quest for discovery, let us embark on a journey through an array of captivating destinations and diverse subjects. Join us as we delve into the realms of art, photography, cuisine, and travel. Here are some fascinating links to explore:

Venice's Hidden Treasures

Giudecca: A captivating island in Venice's lagoon, offering a unique perspective on this enchanting city. Explore Giudecca

Museums of Venice: Immerse yourself in the rich artistic heritage of Venice through its incredible museums. Discover the Museums of Venice

Cannaregio: A charming district in Venice that provides a glimpse into the local Venetian life. Experience Cannaregio

Photography and Visual Art

Commercial Photography: Dive into the world of commercial photography and witness the power of visual storytelling. Explore Commercial Photography

Carnival Photography: Delight in the vibrant and colorful world of carnival celebrations through the lens of a skilled photographer. Capture the Carnival Magic

Japanese Photography: Discover the beauty and artistry of Japanese photography, capturing the essence of this captivating culture. Experience Japanese Photography

Culinary Delights

Ramen Shop: Indulge in the flavors of Japan and learn about the rich traditions surrounding this beloved dish. Visit a Ramen Shop

Soba: Uncover the art of making and savoring traditional Japanese soba noodles, a culinary delight. Explore the World of Soba

Soup Curry Sapporo: Discover the unique flavors of soup curry, a fusion of Japanese and South Asian cuisines, in Sapporo. Savor Soup Curry in Sapporo

Captivating Travel Destinations

Ishigaki, Okinawa: Escape to the stunning island of Ishigaki in Okinawa, Japan, and bask in its natural beauty. Discover Ishigaki, Okinawa

Kamakura: Step back in time and explore the historic and picturesque city of Kamakura, known for its iconic Buddha statue. Uncover the Wonders of Kamakura

Verona: Journey to the romantic city of Verona, Italy, where Shakespearean tales and timeless beauty converge. Experience the Charm of Verona

Art and Cultural Highlights

Palazzo Grimani: Marvel at the architectural splendor and artistic treasures housed within Palazzo Grimani in Venice. Step into Palazzo Grimani

Teatro La Fenice Theatre: Discover the grandeur and history of Teatro La Fenice, one of the most renowned opera houses in the world. Unveil the Elegance of Teatro La Fenice

Jewish Ghetto: Explore the cultural heritage and vibrant history of Venice's Jewish Ghetto, a testament to resilience. Learn About the Jewish Ghetto

The Power of Visual Storytelling

Documentary: Immerse yourself in captivating stories and compelling narratives through the art of documentary filmmaking. Discover the World of Documentary

Video Production: Unleash the creativity and impact of visual storytelling through professional video production. Experience the World of Video Production

Embark on this enriching journey of exploration and share the wonders you discover with the world. Let us celebrate the beauty of art, culture, and travel together! #Art #Photography #Travel

[ninjafoodtours]

A Delightful Food Tour In Japan: Exploring The Culinary Wonders

Japan, a country renowned for its rich culture, breathtaking landscapes, and fascinating traditions, is also a culinary paradise for food enthusiasts. Embarking on a food tour in Japan is a journey that promises an explosion of flavors, textures, and aromas. 

From world-famous sushi to delectable street food and Nishiki Market, each region in Japan boasts its own unique gastronomic treasures. In this blog, we will take you on a virtual food tour, exploring some of the must-try dishes and culinary experiences that make Japan a dream destination for food lovers.

Savoring Sushi in Tokyo

No food tour in Japan would be complete without experiencing the epitome of Japanese cuisine: sushi. Head to Tokyo's renowned Tsukiji Fish Market, where you can witness the vibrant seafood auctions and indulge in the freshest sushi you'll ever taste. 

Be sure to try nigiri sushi, a delicate combination of hand-pressed rice topped with various types of seafood, such as tuna, salmon, and eel. For an extraordinary dining experience, visit a sushiya (sushi restaurant) where skilled chefs create edible art before your eyes.

Ramen Adventure in Fukuoka

Fukuoka, the birthplace of tonkotsu ramen, is a must-visit city on your food tour. Slurping a bowl of rich, creamy tonkotsu broth with tender slices of pork and springy noodles is a true delight. Explore the city's bustling ramen stalls, known as yatai, which come alive in the evening. Sit among locals, strike up a conversation, and immerse yourself in the vibrant atmosphere while savoring this soul-soothing comfort food.

Exquisite Kaiseki in Kyoto

In the historic city of Kyoto, prepare to be captivated by the artistry of kaiseki, a traditional multi-course dining experience. Kaiseki showcases the harmony of flavors, textures, and seasonal ingredients. Each meticulously prepared dish is a work of culinary perfection. From delicate sashimi to grilled fish, simmered vegetables, and fragrant rice, every bite tells a story. Kyoto's tea houses and ryokans (traditional inns) often offer kaiseki meals, providing an authentic taste of Japanese culture.

Street Food Delights in Osaka

Osaka, known as the "Nation's Kitchen," is a street food lover's paradise. The bustling Dotonbori district is a treasure trove of culinary delights. Try takoyaki, a popular street food made from batter filled with octopus, topped with savory sauce, and sprinkled with bonito flakes.

Sample okonomiyaki, a savory pancake filled with cabbage, meats, and seafood, topped with a medley of sauces and garnishes. Don't forget to indulge in kushikatsu, deep-fried skewers of meat, seafood, and vegetables, served with tangy dipping sauce. And to taste the best, you must try Tours in Osaka.

Unveiling Unagi in Hamamatsu

If you're a fan of grilled eel, a visit to Hamamatsu is a must. This coastal city is renowned for its high-quality unagi (freshwater eel). Unagi is marinated in a special sauce and grilled to perfection, resulting in tender, flavorful meat. Indulge in this delicacy at a traditional unagi restaurant, and savor the combination of sweet and savory flavors that make it an absolute delight.

Conclusion

Embarking on a food tour in Japan is a culinary adventure that will ignite your taste buds and leave you with lifelong memories. From the vibrant streets of Osaka to the refined dining experiences in Kyoto, Japan offers a diverse range of culinary delights that cater to the Best Food In Shinjuku. And, whether you want to eat the best Steaks In Japan, or visit the amazing food market, a tour guide such as Ninja Food Tour is really a good option.

[daydreams-are-somebodies-lies]

Internet Recipes are Infuriating

They often omit ingredients the writer finds “ucky” or “unhealthy” WHILE failing to indicate these ingredients are often what adds the most flavor and uniqueness to the dish. *looks at his jar of MSG, which somehow looks smug despite just being a container of glutamates* OR they provide you ingredients and amounts but not SEQUENCE where it MATTERS (I’m looking at you noodle dishes).  OR they do not tell you the type of pan that would be BEST for preparing the dish or one that can substitute for it or what kitchen implements you will need. Many recipe books are... fine but again they are not COMPLETE FIELD MANUALS. What I would like is recipe field manuals like “Mastering the Art of French Cooking” vols 1 & 2 “Mastering the Art of Italian Cooking” “Mastering the Art of German Cooking“ “Mastering the Art of Thai Cooking” “Mastering the Art of Japanese Cooking” Hell even “Mastering the Art of British Cooking” And more These books may even exist under other names.  Help me find them, help others find them Let us free ourselves from the tyrrany of bad internet recipes. Sincerely, a man who just made drunken noodles using an internet recipe with some cloudy steps

[translationandbetrayals]

The beauty of food in Studio Ghibli movies

Despite the theme of the anime we are watching, in most cases there is usually a scene in which we can enjoy the great animation work of some typical Japanese food preparation like a good plate of soba, udon or a cute onigiri or takoyaki and even adding hot water to an instant ramen, the way they are shown is so satisfying that even though it is a fictional drawing the feeling of hunger and peace it provokes in the viewer is real.

I consider that this kind of scenes always transmit an incredible calmness, giving a perfect moment of pause no matter the genre of the anime, always when this kind of scenes are presented everything becomes calm and the feeling of warmth is transmitted through the food. Especially in studio ghibli movies, where the smallest details such as when the hot pot is at its most bubbly state, the contrasting colors of the soup give depth to the dish, as well as the perfect amount of steam emanating from a bowl of noodles, or the glow in the dango sweets, all these small details enhance the beauty of the food in a unique way.

Studio ghibli was founded in 1985 by Isao Takahata and Hayao Miyasaki and is known worldwide for its beautiful animation, storytelling and teaching through more than 20 films, short films and commercials. Due to its popularity studio ghibli has received the Oscar for best animated film in 2003 with the film "Spirited away" by Hayao Miyasaki, and even in the city of Tokyo there is a museum dedicated to the studio and recently opened the Ghibli park, where you can explore different places based on the films created by studio ghibli and enjoy the experience of being "inside" your favorite movies. if you want to know more about the ghibli park have a look at this link https://ghibli-park.jp/en/

Among the ghibli movies we can find, Nausica in the valley of the wind, The castle in the sky, Grave of the fireflies, My neighbor totoro, Princess Mononoke, When Marnie was there, and many others.

Though in many anime we might see different typical japanese dishes, what is so different from what studio ghibli shows in its films?

Studio Ghibli movies gives the space to show us a different side of the character, either giving the space for them to tell their story to other characters, or giving a vision of humility, family love, warmth between characters, especially in those movies where we can see the whole cooking process.

Even if the scene is simple, the food scenes in ghibli give us great information to understand the context in which the character/s is/are if we pay enough attention and analyze the situation, for example in one of the most famous ghibli movies named, My neighbor totoro, we can see a scene in which the older sister Satsuki, in consideration that her mother is not present at home due to an illness, gets up early to prepare a bento lunch box for her little sister and her father, although it is a simple scene, the responsibility that she has been forced to assume in despite of her age, the maturity and love that is transmitted from Satsuki in front of the situation that her family is currently living, is reflected in this act and i found it quite interesting.

Moments like these are what I consider to be the major factors that give this kind of scenes a special essence and that in addition to the beautiful design of the vegetables, fruits and food, completely envelops us in the emotion of the moment.

That is why in this opportunity I am going to review 3 of those moments in which the food and the context of the scene took my attention completely and provoked in me an insatiable desire to taste the food and also a wier sentation of peace and calmness.

Anman from the movie Spirited away

Spirited away is one of the movies that has a strong connection between food and the emotions and situations that Chihiro, the main character, experiences. Initially it all starts when on her way to her new home, her parents decide to go check out an abandoned place similar to an amusement park, which Chihiro didn't trust very much. Her parents, noticing the large, gleaming pyramids of food in front of them, and seeing no one in the stores, begin to eat mindlessly, causing them both to turn into large pigs. This is the conflict that Chihiro tries to resolve throughout the film, and it also provokes in Chihiro a great fear of eating something from that place again.

Although one of the nicest scenes that relates food to the character's feelings is when her new friend Haku gives Chihiro onigiris to offer her comfort and warmth, reconnecting Chihiro with food again, I have to say that my favorite Chihiro food is when Lin, one of the hot spring workers, gives Chihiro a big anman, much bigger than its size in real life, which makes it much more appetizing. This sweet is basically a hot steamed bun with a filling of paste and sweet beans called Koshian. For me this scene reflects the character's growth, such as maturity, bravery and self-confidence, despite everything she has lived through, Chihiro learns to trust herself, and we can see that just by analyzing Chihiro´s relaxed gaze looking at the water that is below her.

  Tea scene from The secret world of Arrietty

Arriety is a young girl who lives with her family in a small house inside a big house, where they hide from the humans who live there, however, they must visit the kitchen of the owners in order to stock up on food. It is the secret relationship that develops between Arrietty and a 12 year old boy named Sho, who lives in the big house, this friendship and Sho's curiosity to know more about Arrietty endangers the welfare of his family, this because his Kind is shaped as tiny humans and that makes them go through different obstacles in the story in order to avoid being caught.

I think one of the best and most satisfying scenes, besides the natural beauty of the ambiance, is the one in which Arriety and his family drink tea, of which only 1 drop from the teapot is necessary to fill their small cups, the way in which the drop is the perfect volume for the cup favors the aesthetics of the scene in addition to the nice color of the tea, and perfectly cut loaves with melted cheese, shaped similar to a small ball, reminds me a lot of Heidi's dinners with her grandfather. The scene conveys a lot of home warmth and I also think its a reference to the effort that all the family members make to keep themselves supplied, that's why this scene is one of the cutest, because despite living a complicated life the little family enjoys their tender dinner, all together.

  Arenque and pumpkin cake from Kiki's delivery service

Kiki's story begins with a journey, following a tradition of witches, to settle in a town that does not have one and therefore start her life to help others and be a good witch for the town. Kiki, accompanied by her cat Jiji sets out on her journey and starts working in a bakery as the home delivery person, and along with that she meets people and embarks on different and wonderful adventures.

Just the context of the scene is so tender, Kiki despite being a little girl in an unknown city, living "independently", within the whole course of the film she always comes across as a kind hardworking and empathetic person. It is in the scene where her service as a delivery girl calls by an old woman, she decides to help prepare what is known as a herring and pumpkin pie with the tender shape of a fish in the batter covering the contents of this pie. While the aesthetics of the dish are very nice, and despite not being a combination of ingredients that I am used to consuming, it looks very appealing, the browning of the pie after coming out of the oven is perfect. However I think that in this scene the context gives much more value to the result, Kiki decides to help cook this special cake for the granddaughter of the lady who has requested her services, and the three characters strive hard to make the result perfect, but despite the love with which this cake was prepared, the granddaughter rejects it in a cruel way, totally transforming the atmosphere of the scene and also I think a representation of many cases that older adults live with their grandchildren and family, which turns a moment of devotion and love into something very painful and sad.

 Finally I just wanted to say that this kind of details in the kitchen scenes as well as in the natural background that we can appreciate in Studio Ghibli films, is what gives much more emphasis and support to the events that the characters experience, allowing us to feel the warmth and eagerness to taste those warm meals full of history.

Consuelo Aliaga

[allied-materials]

Japanese Hot Pot Price in Pakistan - Explore Authentic Options

Japanese Hot Pot Price in Pakistan – Explore Authentic Options

Japanese cuisine is renowned worldwide for its simplicity, freshness, and unique flavors. One of the most beloved dishes is Japanese Hot Pot, known for its comforting and communal style of cooking. In Pakistan, the popularity of Japanese food has soared, and many are eager to experience authentic hot pot meals at home or in restaurants. But what does it cost to enjoy this delightful dish in Pakistan? Let’s explore the pricing, options, and where to find an authentic Japanese hot pot experience.

What is Japanese Hot Pot?

Japanese hot pot, or Nabemono, is a cooking style where ingredients like meat, seafood, vegetables, tofu, and noodles are simmered in a flavorful broth at the table. It's a social dining experience, perfect for cold weather or family gatherings.small table for crafts Two popular types of Japanese hot pot are Shabu-Shabu and Sukiyaki, each offering distinct flavors and styles.

Average Price of Japanese Hot Pot in Pakistan

The cost of enjoying a Japanese hot pot in Pakistan varies depending on where you choose to dine or if you're preparing it at home. Here's a breakdown:

Restaurant Hot Pot Prices

Japanese restaurants in major cities like Karachi, Lahore, and Islamabad have introduced hot pot meals, ranging in price based on the type of meat and the restaurant’s reputation.

Mid-range Restaurants: 

Expect to pay between PKR 1,500 to PKR 3,000 per person. These spots offer a good balance of authenticity and affordability.

High-end Restaurants:

 Luxury Japanese dining experiences can cost PKR 3,500 to PKR 7,000 per person. These places often feature premium ingredients like Wagyu beef and fresh seafood imported from Japan.

 DIY Hot Pot at Home

For those who prefer a cozy meal at home, many supermarkets and specialty stores now offer Japanese hot pot ingredients.

Meat and Seafood:

 Premium cuts of beef or seafood can range from PKR 1,000 to PKR 4,000 per kg, depending on the quality and type.

Vegetables, Tofu, and Noodles: 

These are more affordable, with prices starting at PKR 300 to PKR 800.

Hot Pot Broth and Sauces:

 Pre-packaged broths and sauces are available for PKR 400 to PKR 1,200, making it easier to recreate authentic flavors at home.

Hot Pot Equipment

If you're planning to make hot pot a regular meal at home, investing in the right equipment is key. A decent electric hot pot set costs between PKR 5,000 to PKR 15,000 depending on the brand and features.

Popular Places to Enjoy Japanese Hot Pot in Pakistan

Several restaurants in Pakistan offer an authentic hot pot experience, catering to the growing demand for Japanese cuisine.

Bonsai Pan Asian Cuisine (Karachi)

Bonsai is a popular choice for Japanese hot pot lovers in Karachi, offering a variety of broths and ingredients. The price per person here is around PKR 2,500, depending on the selection.

Fujiyama (Islamabad)

Located in the Serena Hotel, Fujiyama offers a luxurious Japanese dining experience, including hot pot. Prices here range from PKR 4,000 to PKR 6,500 per person.

Gai’a Japanese Fusion (Lahore)

Known for its modern take on Japanese cuisine, Gai’a offers a delicious hot pot experience for around PKR 3,000 per person.

Where to Buy Japanese Hot Pot Ingredients in Pakistan

If you’re interested in making Japanese hot pot at home, several stores across Pakistan stock the necessary ingredients:

Al-Fatah and Hyperstar

(Lahore, Islamabad, Karachi): These stores offer a selection of imported Japanese ingredients, including sauces, noodles, and meat.

Metro and Carrefour:

 Known for their wide range of international food items, you can find quality hot pot essentials here.

Online Stores:

 Websites like craft   emporium  and other online specialty food stores sell Japanese hot pot sets and ingredients, often delivering to your door.

Conclusion

Enjoying Japanese hot pot in Pakistan has become increasingly accessible, whether you're dining out or cooking at home. With prices ranging from PKR 1,500 to PKR 7,000 at restaurants, and affordable ingredients available for home-cooked meals, there's an option for every budget. Whether you’re a fan of Shabu-Shabu or Sukiyaki, you can now experience the warmth and flavor of this iconic Japanese . 

[itineraryblog]

What Kind of Food Can I Find at the Indy Market Dao Khanong?

Indy Market Dao Khanong in Bangkok is a vibrant, bustling night market known for its local food stalls, trendy shops, and street vendors. If you’re a foodie looking for a unique experience, this market offers a wide range of dishes that cater to everyone’s taste buds. Whether you crave traditional Thai street food or something with a modern twist, Indy Market Dao Khanong has it all. Let’s dive into what delicious food you can find here!

1. Introduction to Indy Market Dao Khanong

More Read: Thailand Itinerary 7 days

2. Traditional Thai Dishes

Indy Market Dao Khanong is a great place to indulge in authentic Thai dishes. From flavorful curries to spicy salads, you’ll find it all here.

2.1. Pad Thai (Thai Stir-fried Noodles)

One of the most popular dishes in Thailand, Pad Thai, is a must-try at Indy Market. Stir-fried rice noodles mixed with shrimp, chicken, or tofu, along with bean sprouts, peanuts, and lime, make this a perfect balance of flavors.

2.2. Som Tum (Green Papaya Salad)

Som Tum is a zesty green papaya salad that offers a refreshing and spicy kick. It’s made with shredded green papaya, tomatoes, chilies, lime juice, and peanuts, creating a tangy, sweet, and spicy flavor.

2.3. Tom Yum (Spicy Thai Soup)

Tom Yum is a classic Thai soup with a bold mix of spicy, sour, and fragrant flavors. You can enjoy it with shrimp (Tom Yum Goong) or chicken, and it’s perfect for those who enjoy a bit of heat in their food.

3. Street Food Snacks

Craving a quick bite? Indy Market is filled with street food stalls that serve bite-sized snacks to satisfy your hunger.

3.1. Moo Ping (Grilled Pork Skewers)

These skewers are marinated in a sweet and savory sauce before being grilled to perfection. Moo Ping is a popular street snack that is tender, flavorful, and perfect for eating on the go.

3.2. Khanom Buang (Thai Crispy Pancakes)

Khanom Buang are Thai crispy pancakes with sweet or savory fillings. The sweet version is topped with coconut cream and shredded coconut, while the savory one is filled with minced shrimp or pork.

3.3. Gai Tod (Fried Chicken)

Who doesn’t love fried chicken? At Indy Market, you can find Gai Tod — crispy, golden fried chicken that’s juicy on the inside. It’s a delicious and quick snack to grab while wandering around.

More Read:

Pratunam Morning Market

Naka Weekend Market

Khlong Bang Luang Floating Market

4. Modern Fusion Dishes

Indy Market also caters to those looking for something a little different with its fusion of traditional Thai flavors and modern culinary techniques.

4.1. Cheese Topped Dishes

Cheese lovers will be thrilled to find several dishes topped with gooey cheese at the market. From cheese-covered fried chicken to grilled meats with melted cheese, it’s a trend that adds a creamy richness to savory Thai dishes.

4.2. Sushi Rolls with a Twist

Indy Market’s fusion food includes sushi rolls with a Thai twist. Some sushi rolls come with spicy Thai sauces or are made with unique local ingredients, giving you a fusion of Japanese and Thai cuisine.

4.3. Korean-Inspired Dishes

With the influence of Korean food trends in Thailand, you’ll find Korean-inspired dishes like Korean fried chicken, spicy rice cakes (Tteokbokki), and kimchi fried rice. These dishes bring an international flair to the market.

5. Refreshing Beverages

After all the delicious food, you’ll need something to wash it down. Luckily, Indy Market Dao Khanong has plenty of refreshing drinks.

5.1. Thai Iced Tea

Thai iced tea is a sweet, creamy tea made with black tea, condensed milk, and sugar. It’s a refreshing drink to cool down after enjoying the spicy street food.

5.2. Fresh Coconut Water

Coconut water is a great way to rehydrate, especially in the warm Bangkok weather. Freshly opened coconuts are readily available at the market and make for a healthy and refreshing beverage.

5.3. Smoothies and Juices

There are also numerous stalls offering fresh fruit smoothies and juices. Whether you want a tropical mango smoothie or a detoxifying green juice, there’s something for everyone.

6. Sweet Treats and Desserts

No meal is complete without dessert, and Indy Market offers an array of sweet treats that will satisfy your sugar cravings.

6.1. Mango Sticky Rice

Mango sticky rice is a beloved Thai dessert made with ripe mangoes, sticky rice, and coconut milk. It’s a simple yet indulgent treat you can’t miss.

6.2. Roti (Thai Pancake)

Roti is a flaky, fried pancake often drizzled with sweetened condensed milk and sugar. It’s crispy on the outside and soft on the inside, making it the perfect late-night snack.

6.3. Coconut Ice Cream

For something cool and refreshing, try coconut ice cream. It’s usually served in a coconut shell with toppings like peanuts, sticky rice, and corn, adding texture and flavor to this creamy dessert.

7. Conclusion

Indy Market Dao Khanong is a food lover’s paradise with an exciting mix of traditional Thai dishes, street food snacks, modern fusion fare, and refreshing drinks. Whether you’re looking for a quick bite, a hearty meal, or something sweet, you’re sure to find something that delights your taste buds. The vibrant atmosphere, combined with the diverse food offerings, makes this market a must-visit for both locals and tourists.

More Read:

Let’s Sea Hua Hin Al Fresco Resort

8. FAQs

Q1: What is the best time to visit Indy Market Dao Khanong? A: The best time to visit is in the evening, around 5 PM, when the market starts getting lively with food stalls and vendors.

Q2: Are there vegetarian options at the market? A: Yes, there are plenty of vegetarian options, including stir-fried noodles, salads, and desserts.

Q3: How much should I expect to spend on food at the market? A: Most dishes range from 30 to 100 THB, making it an affordable place to enjoy a variety of foods.

Q4: Is Indy Market Dao Khanong family-friendly? A: Absolutely! The market has a family-friendly atmosphere with plenty of food options for both kids and adults.

Q5: Can I find international food at Indy Market? A: Yes, alongside traditional Thai dishes, you can find fusion foods and international cuisines like sushi and Korean dishes.

[pono-hawaiian-foods]

Exploring the flavors of Hawaiian furikake and nori komi furikake

Furikake is a popular Japanese condiment that gives food a flavorful kick. Of the several varieties, Hawaiian furikake and nori komi furikake stand out for their unique flavors and adaptability. Gaining an understanding of these two seasonings will improve their application in cooking, providing a more complex and diverse flavor profile.

Hawaiian furikake: A sweet and savory blend

A popular take on the traditional Japanese furikake, Hawaiian furikake combines savory and sweet flavors. Sesame seeds, seaweed, sugar, and fish flakes are common ingredients in this spice, which results in a well-balanced flavor combination. Occasionally, wasabi and a tiny bit of salt are added to give it a mildly spicy flavor.

Hawaiian furikake has a sweet and salty flavor profile that makes it a versatile component in cooking. It enhances the flavor of rice and adds a delicious crunch. It goes really well with rice. Furikake can also be added to salads or vegetables to add another dimension of flavor and texture. Hawaiian furikake is a seafood lover's dream since it adds just the right amount of sweetness and salty to grilled or baked fish.

Nori komi furikake: Embracing the umami of seaweed

The rich, umami flavor of nori—roasted seaweed—is emphasized in nori komi furikake, a dish that is frequently used in Japanese cuisine. The savory flavor of this kind of furikake is derived from the seaweed and is usually paired with sesame seeds, bonito flakes, and salt.

Because of its versatility, nori komi furikake rice seasoning can be utilized in a wide range of foods. It enhances simple recipes with a rich, umami flavor that it imparts to rice. To enhance flavor, it can also be added to noodle dishes or sprinkled over soups. To add a distinct touch to snacks, nori komi furikake can be used as a seasoning for popcorn or roasted almonds, appealing to individuals who relish exploring diverse textures and flavors.

Conclusion

Discovering the tastes of nori komi furikake and Hawaiian furikake might lead to new culinary adventures. Their distinct flavors offer a means to experiment with novel taste combinations and enhance daily meals. These seasonings, either combined or used separately, may give a variety of meals a wonderful flavor boost.

Source: https://ponohawaiianfoods.blogspot.com/2024/09/exploring-flavors-of-hawaiian-furikake.html