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Ticket Giveaway: Japanese Food and Drink Demo and Tasting
That would have to be Onsen Tamago for sure. Literally it means hot spring egg as it's traditionally cooked in a hot spring. But this is no ordinary boiled egg. The trick is to slowly raise its internal temperature to 160 degrees. The yolk comes out firm yet silky smooth and the white is like a loose custard that melts as it hits your tongue. Served in a dashi broth it makes for a simple accompaniment to a bowl of rice for breakfast, but it's fantastic in soups, pastas and on salads.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
Congrats to our winner, yrrab! We'll be emailing you shortly with all the details. Thanks to everyone for playing along.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
Slow poached, massaged octopus. So tender. Wow.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
This question is like asking to choose between children!
If I had to choose just one dish as my favorite in all Japanese cuisine, it would be the pairing of hot, steamy salted edamame with a cold quality sake. That would be perfection.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
a tie between mochi and mochi
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
moochi with angko (red bean) inside... yum.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
does the dynamite from Ave A Sushi count as Japanese?
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
Baked Mochi. It's best when it is a little bit warm but fine at room temperature as well.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
Shrimp tempura. Who doesn't like shrimp and fried things are generally delicious.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
Sushi, any kind of fish as long as it's super fresh.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
Udon is definitely my favorite Japanese dish.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
freshly made tofu -- nothing beats that sweetness of soy.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
Fresh, wonderful ramen.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
definitely age tofu... and any type of grilled fish... soo good!
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
Hijiki salad, or actually any seaweed salad. I also love really chewy udon noodles (in almost any form).
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
i have to say i do love ramen!
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
The first meal after landing in Tokyo in the aftermath of a typhoon in 1981: misoshiru, grilled fish (shioyaki) with oroshi (grated daikon), hot steamed rice, tsukemono (daikon pickles), sunomono (cucumber salad), ocha and of course, some cold sake. Variations of this are standard in Japanese American homes, a Japanese canteen at Camp Zama------this is great country food. While your chefs may consider mirin a key "brew", satosu, a combination of vinegar and sugar disolved over heat is much more important. Japanese cooks can make a lot of substitutuions but none of your six ingredients contain vinegar.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
Age tofu and tempura vegetables.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
I had this amazing braised pork belly at Sakagura.. I could live in that place if I could afford it.
Ticket Giveaway: Japanese Food and Drink Demo and Tasting
Tuna Tartar with garlic kojichan and wasabi sauce: the sweet, buttery undertones of pillow-soft, sashimi-grade fish aciduated by citrus spiked streaks of bright chili sauce.
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Rose scented Nutella brioche pudding
Posted by norecipes, September 17, 2009 at 12:55 PM
Poached Tomato with Zucchini “Soba”
Posted by norecipes, August 21, 2009 at 2:55 PM
Asian Noodle Salad with Halloumi Cheese
Posted by norecipes, August 8, 2009 at 10:55 AM
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That would have to be Onsen Tamago for sure. Literally it means hot spring egg as it's traditionally cooked in a hot spring. But this is no ordinary boiled egg. The trick is to slowly raise its internal temperature to 160 degrees. The yolk comes out firm yet silky smooth and the white is like a loose custard that melts as it hits your tongue. Served in a dashi broth it makes for a simple accompaniment to a bowl of rice for breakfast, but it's fantastic in soups, pastas and on salads.