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You are here: Home --> Forum Home --> Creativity Forum --> Posting Games --> These are the Questions of our Lives.
    Messages in These are the Questions of our Lives.
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Celedwe
RDI Fixture
Karma: 29/17
1229 Posts


batehawrwrerw

miso soup is made from fermented bean curd
it's GOOD


Posted on 2007-04-02 at 16:30:23.

Miko_Ayune-sama
RDI Fixture
Karma: 27/4
539 Posts


...

Miso soup is a very simple, yet very tasty food. One starts by bringing a leaf of Konbu kelp to a near boil, then removing it. Once that is finished, you put a small amount of Katsuobushi (Bonito flakes) into the water, then letting it boil for about 1 minute. Strain the fish (or not, depending on your taste), then add Wakame seaweed, green onions, tofu, and about 3 tablespoons Miso. Dissolve the miso in the water, and it's done. Optionally, you could also put in a shiitake mushroom during the boiling of the Katsuobushi, for added flavor.

Also, I am as white as it gets, and have never been to Asia, but have been a Japanophile since I was 6 years old. Additionally, my best friend, who came to my college on an exchange, lives in Kobe City, Gifu Prefecture, Japan.


Posted on 2007-04-02 at 19:38:31.
Edited on 2007-04-02 at 19:41:11 by Miko_Ayune-sama

Celedwe
RDI Fixture
Karma: 29/17
1229 Posts


batharwrwrere

i'm asian


Posted on 2007-04-03 at 02:51:35.

Fantasy
Sharlisaurus
Karma: 31/10
529 Posts


O_O

i want some miso. *sad face*
I'm an asianiac.
Love most all foods and things asian. I'm becoming quite the chinese/jap chef these days! ask Almerin....he's even getting tired of it i think. But who could get tired of delicious chinese!!?

Oh well, tonight we're having nice, boring lasagna cabanerra. He should like that. hehe


Posted on 2007-04-03 at 12:45:36.

Lyskhala
Kohai
Karma: 80/28
3600 Posts


me too.

LOVE the culture.

Isn't the Asian culture the oldest in the world?
Seems I heard that somwhere.


Posted on 2007-04-03 at 22:38:23.

Miko_Ayune-sama
RDI Fixture
Karma: 27/4
539 Posts


Japanese cooking

I make awesome Okonomiyaki, Teriyaki (As it is referred to in Japan, not our bland, Americanized mockery), and Tonkatsu (as well as its popular variation, Katsudon) as well.


Posted on 2007-04-03 at 23:57:13.

Rystefn K'ryll
Original Palassassin
Karma: 66/191
544 Posts


Asian culture

Too broad a phrase to mean anything. Russia, India, Arabia, China, the Phillipine Islands... All Asia, all different cultures.


Posted on 2007-04-04 at 06:12:20.

Fantasy
Sharlisaurus
Karma: 31/10
529 Posts


:]

Miko, you can come cook at my house annnyyytime!

I've made sushi before. That was the most difficult food I've ever made i think. It took forever and I made wayyyy too much of it and like half of it went moldy in the fridge before i could eat it, haha. Michiel doesn't like sushi. Hmm, i can give you guys a link straight to a picture of it. I made lots of pictures, as there was a lot of sushi.

http://i43.photobucket.com/albums/e357/Sharliart/sushi2-1.jpg
To see the whole lot of it, click on this picture link: http://i43.photobucket.com/albums/e357/Sharliart/sushi8.jpg


Posted on 2007-04-04 at 06:15:26.
Edited on 2007-04-04 at 09:11:16 by Fantasy

Rystefn K'ryll
Original Palassassin
Karma: 66/191
544 Posts


I'll give them one thing...

I love chicken, and anyone who comes with that many awesome ways to prepare chicken is cool in my cookbook.


Posted on 2007-04-04 at 06:21:18.

Lyskhala
Kohai
Karma: 80/28
3600 Posts


??

Russia, India, Arabia are ASIAN??


Posted on 2007-04-04 at 12:30:37.

Miko_Ayune-sama
RDI Fixture
Karma: 27/4
539 Posts


Russia, India, Arabia

Yes, they are technically in Asia, but Russia is also in Europe.

Also, on the sushi, I'm a purist and a simplist. My favorite sushi is Maguronigiri (Japanese Tuna, sliced along the grain to make a slab and draped over a rice ball). Was that Konbu the sushi was wrapped in?


Posted on 2007-04-04 at 13:49:34.

Fantasy
Sharlisaurus
Karma: 31/10
529 Posts


mm hm

yes, i believe it was kunbu. Some sort of kelp/seaweed anyway. I didn't like it very much though. It was ok at first, but the thickness and the specific flavor wasn't good for sushi (in my opinion). *Shrugs* First time for everything. you live and you learn
Miko, what should i use instead? I'm not even sure what to look for or buy to wrap around my sushi.

I like sushi rolls, myself, rather than draped fish over rice, but don't get me wrong, i like that too. Sushi can be pretty much anything you know. Sushimi is the raw fish. Sushi is all about the vineger/suger rice. At least, that's what i have recently learned on a show about sushi, lol.

Oh and where does Kung Pao come from? Japan, china, indonesia? Do you know? We just had it for dinner. All the directions were in some asian language, (it was a box with spices and rice and whatnot) and i just looked at the picture, figured out the ingredients, and cooked it up the way i normally cook up box dinners like that. They have tons of that kind of stuff here in Holland. Anyway, i was wondering where Kung Pao came from.


Posted on 2007-04-04 at 17:21:53.
Edited on 2007-04-04 at 17:29:25 by Fantasy

Fantasy
Sharlisaurus
Karma: 31/10
529 Posts


oh nevermind

i looked it up. It's chinese. But i still need to know what to wrap my sushi rice in...if you know.


Posted on 2007-04-04 at 17:32:59.

Celedwe
RDI Fixture
Karma: 29/17
1229 Posts


oh!

kunbu
it means lake cloth
or cloth from a certain lake called kun ming


Posted on 2007-04-04 at 17:34:35.

Miko_Ayune-sama
RDI Fixture
Karma: 27/4
539 Posts


Sushi

For future reference, The best wrap for Makizushi is Nori, which is very thin, and contours to the rice itself. However, it will come in dry sheets, and you do not, I repeat, do not want to wet it ahead of time, nor cut it to size before the roll is finished. What you do is this: Lay the dry Nori on the bamboo mat, and put the rice on it. Spread it out gently over the Nori widthwise, about 1/4" thick, 4" long and the entire width of the sheet, 1/4-3/4" from the back of the sheet. Then put in your fillers, in strips. Then, keeping slight pressure on the end of the mat that is doing the actual rolling (to keep it tight), roll it just as you did with the Konbu, but more gently (so as to avoid tearing it),as it is thinner than paper. Make sure to gently press the sides into the roll to avoid spilling and keep the end pieces neat. When it is ready to be closed, take a droplet of water on a finger, and wet the very edge of it, then continue rolling it, leaving it on that "seam" until it dries. When that is finished, cut it with a very sharp knife (any decent filet knife will do) into 8 equal pieces. What I cannot stress enough during the process, though it was probably a good idea to use the Konbu first, to get a feel for it with more of a margin for error, is finesse and a gentle touch. The reason for the importance on the knife's edge is this: Too dull, and it will tear and shred the roll, as the Nori is very delicate when pliable enough to roll.

Another, easier method is called Nigirizushi. In this method, you form a ball of rice, roughly like a half egg shape with flattened bottom, and sides. Then, you find the grain of your fish (ideally, you should learn on tuna, as it is easy to find)and slice on that line as closely as possible. Once you have your slab, place it on the ball of rice. You can serve it as is, or you can cut a thin strip of Nori just big enough to wrap around the piece, and moisten it with no more than 2-3 drops of water, then, before it is flimsy, wrap it around the piece. This will hold it in place for those less adept with chopsticks to dip it into the soy sauce, upside-down. Regardless of the method, it should always be served with wasabi on the side, the amount depending on the person's taste who is eating it, and a shallow dish of soy sauce, just big enough to accommodate a piece of Nigirizushi.

For those more adept with chopsticks, no nori is needed if you cut a large enough slab of fish. One simply pins the fish to the sides of the ball, turns it over, and dips it, then applies the wasabi to taste, and, saying "Itadakimasu" and bowing to the host(ess)just prior to eating the first piece.

Glad to be of assistance, Fan. I hope your sushi is better received in the future, as everyone should try it at least once in their life, and most people develop a taste for (in my case, addiction to) it. If I were in the neighborhood, and had access to the ingredients, I could teach in person, and it would be most awesome to do so, as I enjoy making it almost as much as eating it.

Also, did you cook the rice with a leaf of Konbu and an appropriate amount of Mirin (sweet sake)? Those are important, but not mandatory, to add to the cohesion of the rice.

Note: Nori can be found at most any Asian specialty market.

Also, good observation. Kung Pao is a style native to the Szechwan region of China, and is traditionally spoken Gong Bao. Although both spellings are actually correct, the traditional spelling is the phonetical usage.


Posted on 2007-04-04 at 21:37:12.
Edited on 2007-04-04 at 21:44:57 by Miko_Ayune-sama

   


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