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| Yoronosuku Posts: 291/1239 |
Not really, but it was almost right. It's really "I receive this food" and...loosely, a thank you for the food. It's just...polite, back home. But I've been 'out of practice' with all those traditions, so they get a little upset sometimes xD |
| Trapster Posts: 2248/3604 |
Originally posted by Yoronosuku That sounds like "I hope the food will taste good" and "Thanks for the food" to me. I guess it´s something similar. Nice to hear that you have some Italian restrants in Tokyo.  |
| Tarale Posts: 499/2713 |
Australian food culture is pretty boring; but we do have a very multicultural mix of stuff available; just not all that much stuff that I think is real exciting as far as "Australian" food and food culture goes.
The Greek and Italian families I know are all very passionate about their food and go out of their way to get great fresh produce and interesting things. They pay special attention to things like seasonality and such too which I'd say most really don't. Aside from that, the only other people I know who really get into food culture around here are "foodies". Like me. Everyone else seems happy with some fairly boring uninspired cuisine. I like the foodies though. They're fun. And they always have such yummy things.  Mmm hedonism is sooooo tasty.
Well, here's a recipe (of sorts, I have no exact amounts to really give you here) for Garlic Prawns. You need Garlic, Prawns (about 10 of them, peeled and de-veined), a little bit of chopped spring onion, butter, olive oil, cream and rice. I add brocolli chopped into little bits for vegetable content but this is optional. Cook the rice so it's all fluffy. This can be happening while you do the rest but the rest is fairly quick to cook so you need to start it first. Get a dash of olive oil and put it into a frypan. Add a fair bit of garlic, a couple of cloves smashed and chopped is good. Let that kinda sizzle for about ten seconds and add your prawns and cook them through. Then add a fair bit of butter... about the size of your thumb is plenty, and let that melt. Add about half a cup of fresh thickened cream and then the brocolli and spring onion. Turn the heat down and cook it till the sauce has thickened and the brocolli has softened. Don't cook it on too high a temperature or it kinda goes weird and oily. Then serve it on the rice. It's good, although hardly the healthiest meal for you. |
| Yoronosuku Posts: 283/1239 |
The culture itself might appear disinteresting, but I have become fascinated by American cuisine in my time here. The way that so many dishes are a combination of ingrediants, styles, and flavors of just so many different cultures...it's like it is a mix of all of the world's cultures in food form!
I love Japanese cooking and even though it is my specialty and is versatile, there is alot of things that just don't make it into it, by tradition. A big thing is cheese. It's very, very very rare to see a Japanese dish to be cooked with any kind of cheese or dairy like cheese (even butter is not common common in things that you aren't baking)..but in American cooking, theres so many different tastes and flavors and ingrediants..I just like learning about all the different tastes there are. |
| Ziff Posts: 615/1800 |
I'd say that all cultures are just food-fucked. Some families are just quiet as all hell (mostly WASPs) whereas Italians, Greeks and other Mediterraneans REALLY know how to enjoy food.
I find North American food-culture to be boring. |
| Yoronosuku Posts: 282/1239 |
It isn't always just the food, but the way the food is ate too. There is a VERY big cultural gap between American and Japanese meals.
For example, it is a sign of respect to say "Itadakimasu" before eating, and "Gochiso-sama" after eating. After being here so long, when I went back home over the summer, I was so used to being over here that I forgot to say it. She just couldn't believe that in America, it wasn't traditional to say something respectful before and after your meal (I know that some people say grace, but, in Japan, Itadakimasu and Gochiso-sama EVERYONE says, it's just a cultural thing). Little things like this...you know? The poor thing though..she wouldn't last a day here xD she's not used to American culture at all. I have to admit I was not either, but, you learn to adapt ._. Oh! And we have spaghetti here too, there are some very very delicious Italian restaurants in the Tokyo area ^^; |
| Trapster Posts: 2239/3604 |
I wouldn´t be surprised if she gets surprised when Yoro says she´s eaten spaghetti.
But then again, Noodles is a kind of pasta (correct me if I´m wrong), I think. |
| Salmon Steak Posts: 29/178 |
Originally posted by Yoronosuku Now ya' got me curious. What all surprises your mother? |
| Yoronosuku Posts: 281/1239 |
Ran-chan, the fish semen (shirako) is an optional filling, you know. Some people like it, I really can't stand it because it feels really salty, the few times I've had to try it. Traditionaly, we just use shake or umeboshi, but I wouldn't recomend trying shirako unless you like your fillings very salty. As for things Americans eat that make us go "wha...???", I know my mom does that all the time when I tell her about things I've eaten here ^^ |
| Salmon Steak Posts: 19/178 |
Different culture, different tastes.
...still strikes me as odd as well.... 
I'm sure there's things we eat over here that folks over there would go wha...??? at (or the Japanese equivilent). *shrugs* |
| Trapster Posts: 2218/3604 |
Originally posted by Yoronosuku Uhm, don´t expect me to try this anytime soon.  I probably wouldn´t mind the rice or fish that much but...fish semen.
Yeah, I know that you can choose other things to use as filling. |
| Yoronosuku Posts: 280/1239 |
Here's a recipe for onigiri, one of my favorite Japanese snacks ^^; This will make about 8 of them..
Prepare your filling if you need to. If you use salmon fillets instead of shake, salt it and let it sit for a bit (a couple of hours should do the trick). Remove the pits from your umeboshi and chop them up. Prepare your other fillings and ingrediants as necessary, such as cooking your rice, and toasting your nori if you need to. You should also mix your soy sauce and bonito/katsubushi flakes together, so that it can 'marinade', or soak in the soy sauce and pick up some of its flavor. A special note about cooking your rice: Cook the rice until it is ready to use, but do not overcook it or burn it. Make sure the rice is firm and sticky. Keep it inside your rice cooker until you need to use it, most should be insulative but if it is not, just put a cheesecloth over the top and put the cover back down to help keep in the heat. It's important that your rice dosn't get too cold or loose its quality, we need the rice to be firm and sticky! Just remember that! Also remember that if you don't want the rice to stick to your hands, make sure that they are damp. This is important! If you added salt to your salmon, you should rinse it off after a couple of hours. If you used shake, you don't have to worry about it...when your fish is all ready, you should grill it lightly for 5 minutes. Make sure you don't over-cook it! This step is important because if you did not grill it, and used raw fish, you would have a type of sushi instead! Take a handful of rice into your hand and press a tiny opening into the middle. Inside here, you can start to add in your fillings. If you used the chopped umeboshi, you can just fill it in as it is. If you used salmon, shake, eel, or another kind of fish, add a tiny drop of your soy sauce/flakes to the center of the opening before placing in the fish. Cover the opening with rice, then form the entire thing into a triangle shape (you can do a ball, if this is too difficult, too. But traditionaly we use a triangle). Wrap a peice of nori over the top and press it onto the back. You need to use the shiny side. If you used a ball, fold it over the bottom and press it on the middle. When you are done you can roll it over some toasted sesame seeds to coat it, or you can eat it as it is (but I recomend the seeds! they are very good with it) I make these for snacks all the time, they are very delicious and good for any time! I hope you will enjoy, too! |
| max Posts: 121/214 |
Here's a recipe for ugnspannkaka:
2,5 dl Flour 6 dl Milk ½ teaspoon Salt 3 Eggs Butter 1. Heat oven to 225 degrees (celcius) 2. Mix flour and salt in a bowl 3. Add the milk and stir until not lumpy 4. Add eggs and stir 5. Butter an oven pan 6. Put mix in pan 7. Put in oven for ~20 min 8. Ready when it has a yellowy brown color and is firm You normally add like bacon, onion, paprika and stuff like that to the mix. What you add is pretty much up to you. |
| Cynthia Posts: 1513/5814 |
I'm guessing quiche then. Certainly not my favorite food but it's about as versatile as an omelette, so...
Ugnspannkaka translated is likely closer to omelette than pancake now that I think of it. |
| Trapster Posts: 2207/3604 |
Hmm, did it look like this?
They´re one of my favorite food. |
| Yoshi Dude Posts: 589/1408 |
This was served in square slices too.
Based on image googling, it could be a type of quiche.. it wasn't served like a pie, but that could just be due to laziness. 8D |
| Trapster Posts: 2204/3604 |
Well, you usually serve those kind of oven pancakes max talked about in slices.
Square-formed slices. They´re quite delicious. |
| Cynthia Posts: 1509/5814 |
Those would be some FANCY pancakes.
I'd say an omelette but those are cooked in pans, not in the oven... maybe some form of quiche? Was it served in slices? |
| max Posts: 120/214 |
Originally posted by Yoshi Dude In swedish I'm pretty sure that's called a ugnspannkaka which translated means oven pancake. Googling for that though I only get some weird german thing which is not ugnspannkaka at all. So I can't really help. I could probably translate a recipe for ugnspannkaka if you want though? |
| Snow Tomato Posts: 342/798 |
Originally posted by Wurl Dude, I used to think that to. And then I had Shrimp Salad. I'm a changed woman. Now, I love mayonaise. |
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