Many westerners may wonder why white rice is so popular in Asia, as it’s quite bland unless made into fried rice, but the secret lies in its versatility to become the perfect partner for richly flavored side dishes. Below are Japan’s favorite side dishes to accompany sticky white rice, be sure to try them out! …
Those who have made mayonnaise know its simple yet gross ingredients, mainly made of eggs, oil, and salt. While you may have known the ingredients, do you know how much oil is actually used? To simply illustrate the point, all you have to do it freeze and then thaw it out. When freezing mayonnaise, its …
There are many things that we leave on our plates, and some of the most unpopular leftovers in Japan are shrimp tails and salmon skin. However, the undeniable winner is the parsley, and in the past few days many have promised to eat them from now on if it comes with their meals. The cause …
![2channel: [Sad News] There aren't any decent Pepsi flavors lately 4](https://muripo.com/wp-content/uploads/2013/05/muripo_pepsi.jpg "2channel: [Sad News] There aren't any decent Pepsi flavors lately 8")
1: Anonymous: 2013/05/21(Tue) 10:28:01.41 ID:V64qNj6T0 8: Anonymous: 2013/05/21(Tue) 10:34:16.18 ID:3Y24xVN2O Pepsi’s downfall was Shiso flavor 2: Anonymous: 2013/05/21(Tue) 10:29:13.99 ID:J35wKM4I0 Mitsuya Cider’s plum flavor is so good 29: Anonymous: 2013/05/21(Tue) 10:53:51.60 ID:e8KBhvpY0 >>2 Seriously? It’s good? 3: Anonymous: 2013/05/21(Tue) 10:29:27.38 ID:e8KBhvpY0 I used to drink Pepsi up to Twist, but I haven’t had a drop …
Japanese pizza are a little different from Italian or American varieties, some including some exotic ingredients like squid ink, tuna, or chunks of steak. A popular topping is mayonnaise (a sauce that originated in Spain), where it’s added generously on popular flavors like tuna mayo or corn mayo. Yakisoba on the other hand is Japanese …
Now that you know how to use chopsticks like a pro, it’s time to go out and eat some sushi!
There actually aren’t many “sushi rolls” in Japan, where the rice is outside the seaweed — in fact, the restaurants that do serve them regard them as foreign dishes. This was believed to be a change made by Japanese sushi chefs working in America, as many of their customers did not find the idea of eating seaweed appetizing.
The usual suspects of sushi are as follows:
Nigirizushi (hand-pressed sushi): the most common type, where raw fish rests on a smaller slab of shari (vinegar rice), with a little wasabi in between. When eating, flip the sushi so that the neta (the ingredient, or fish) directly touches the soy sauce, not the shari. This way the sushi won’t crumble in your hands (or all over the table, if using chopsticks).
Gunkanmaki (warship roll): a varient of nigirizushi, this consists of shari being wrapped in a circle, with neta like uni (sea urchin) or ikura (salmon roe) inside. The taller walls of the seaweed keeps the neta inside. It looks like a little battleship now that I mentioned it, doesn’t it?
Makizushi (rolled sushi): this looks very similar to western rolls, except that instead of shari on the outside, there’s seaweed on the inside. This has the function of keeping your hands cleaner, and the shari from falling apart when dipped in soy sauce.
Hungry yet?
