Today, in my udon soup with mountain vegetables, I encountered a strange yet tasty `mushroom` and asked about it. It was flowery in appearance, brown in color, salty and a bit chewy, but I couldn`t find the stem. Apparently it wasn`t a mushroom -- it is "kuraage" or jellyfish! Quite tasty.
Yesterday with my tempura I ate Japanese whiting (fish) with the tail still attached. And a large thing that first appeared to be an onion ring was, in fact, squid. Edible but not my favorite. I prefered the eggplant tempura. :)
Right now I`m eating azuki (japanese red bean) jelly -- made not of gelatin but of seaweed. My boss` wife made some amazing sweets for him to bring into the office. Yum!
2 comments:
yer making me hungry! i don't really have cravings so much, which surprises me, but if i do crave anything at all it's definitely japanese food. not chinese food, not thai food, not any-old-asian food... definitely japanese. i want pickled ginger, seaweed, tiny bits of organized bites of goodness, udon noodles, miso, fish. too bad i live in a country where everything comes with gravy and mayonnaise.
eat some sushi for spruitje! (and make sure it's none of that horsemeat stuff. only genuine salmon will do, please!)
Is it true that the wasabi in Japan is different than in the U.S.? Or more accurately, isn't the green stuff some fake combo of spices to resemble wasabi paste because the real wasabi root is actually really rare and almost endangered?
Also, most of the wasabi in U.S. sushi restaurants is not vegan! It has whey in it, for some strange reason. So now when I go, I bring my own. (BYOW.)
Do they have vegetarian sushi in Japan? Because yeah, look out for the horse meat stuff, since the oceans are overfished these days.
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