What is the most delicious Japanese dish of all, and why is it

because you really just want to drink cooking oil

Gyoza are Chinese. Japanese people would even tell you they're Chinese.

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>>8115092
> Gyoza are Chinese

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>>8115092
>Gyoza are Chinese.

No you retard, gyoza is from Chicago.

>>8115159
this

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>>8115060
ramen is better

t b h

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even general tso's chicken is better than those slant eyed raviolis

>>8115130
japanese people are from china

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>>8115060
Not a dish, but Kaiseki and Shojin ryori are GOAT

>>8115092
And Sina belongs to the Nippon Empire

>>8115060

Most japanese food is pretty mediocre imho.

But their dessert game is fucking incredible.

Daifuku for instance.

>>8115159
That's not any 'yoza, that's a 'cago deep dish 'yoza.

inari is tasty

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>>8115060
You will go to heaven.

>>8116877

Chubbe fishe

>>8115824
And the Nippon Empire belongs to Uncle Sam.

>>8116905
And Uncle Sam has to listen to what the Queen says.

>>8115884
this
so under-rated

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>>8115866
I find their desserts way too weak compared to western deserts, but that's most likely because a lot of is traditional stuff so it obviously doesn't stuff like processed sugars, etc.

>>8115866
That's objectively wrong and reverse. You should commit suicide.

>>8116938
And the British Empire, as Anglo-Saxon (Germanic people), belongs to the Fourth Reich.

>>8116994
And the fourth Reich belongs to the Jews.

>>8117029
The Jews belong in the oven.

>>8116989
commit sudoku*

fucking idiot

>>8115060
Japanese food is really bland and simplistic.

>>8117079
A bold shitpost

>>8117066
The oven belongs to me!

>>8117085
As was your birth

>>8117105
Pretty rude but not entirely unfounded

>>8115060
Because they're Chinese. I love the place, but honestly Japan sucks at cooking, they're like the dnd nerds of food - years of learning, meticulous methods, completely tedious and dull to anyone other than the person doing it.

>>8117079

I've Never Been To Japan, the post

Gyouza are fucking lush mate. I think my record was 30 at once.

Used to have a hot plate and every now and then I`d make my own, fucking well good times.

Moving to Osaka next year and gonna chow down in some all you can eat gyouza joints fuck yeah

>>8117330
> I`d make my own

Recipe plox. I have no hot plate so it'll have to be frying pan.

>>8117079
>Japanese food is really bland and simplistic.

In a sense. Compared to Chinese food, which varies wildly by the region and it feels like country has eight independent cuisines, Japanese food lacks any punch. It also IS simplistic, but much of it lies in how it's executed. Noodles too thick and your ramen is ruined, for example.

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>>8117477
I'm not the guy you're replying to, but I make them often. They're really easy.

Meat here is ground pork.

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>>8117492

Grate ginger to get some juice

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>>8117495

Put in the food processor, add a little sesame oil and a dash of salt.

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>>8117500
Let the food pro do its thing

Of course you could use other meats if you like.

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>>8117502

Store-bought gyoza wrappers on the right. Pick one up, moisten the outside edge with a fingertip dipped in water. Add a little filling then fold 'em up.

>>8117492
>>8117495
>>8117500
>>8117502
Monitoring.

You are a fucking legend, mate. Thank you.

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>>8117507
In progress. there are many ways to fold them closed, I find this one to be the easiest.

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>>8117512
>You are a fucking legend

No, those photos are from my first time ever making them. It's dirt fucking simple: google recipe, follow directions. Legend? No.

Anyway, like I said I deep fried these and here they are. You could also steam them, pan-fry, whatever you like.

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>>8117515
No, you ARE a fucking legend because I've been looking for a straightforward recipe for years. I can't arsed with all the faffing around.

Also:
> deep fried

Legend status confirmed. I didn't realise you could do this and I also didn't realise that Tescos (of all places) actually stocks gyoza skins. My life is complete.

Thank you again very much.

>>8117500
>>8117502
I'd mix it in a bowl, not much work and easier to clean up.

>>8117548
Sure, you could do that if you want. Though the cleanup is about the same: if you use the bowl then you'd have to use another tool like a knife to chop up the meat and the onions really really really fine beforehand. I've seen it done that way on the old Iron Chef show: they chop first, then use the back (dull) side of two cleavers to pound it further to get the right texture.

I use the food processor because it takes less than 30 seconds and the cleanup is just put the blade & bowl in the dishwasher. when you're done.

>>8117531
Gay

To me the main definitive difference between gyouza and the original Chinese dish has always been that the Chinese don't do the fry -> steam -> fry thing that the Japanese do.

>>8115170
thats not ramen..

>>8117844
no u

>>8117922
what is it then?

I like keichan.

>>8117897
Not sure if it's what you mean but when we fry them my (Chinese) mother calls it something else like "wah dip".

>>8117897
>Frying raw dough then steaming it then frying it again
That is the case if you've never made dumplings before.
There are no differences, dumplings are dumplings. Japanese version is identical to the Chinese one.
>>8118170
that's 锅贴, which literally means potsticker

>>8118198
Nah I mean the dumplings after they're put together, not making the wrappers from dough. The Japs fry them in a pan, then add water and put the lid on, and then take it off and fry them again.

>>8115807
>tfw I'll never visit Kyoto and gorge myself on all the delicious food and desserts

where's my noose

>>8118198
Thanks anon, are you a genuine moonman?

>>8118210
I've done a lot of Japanese cooking and traveling in Japan and I've never heard of that method.

I see them either deep-fried, or put in a pan with water & a lid on, steamed to cook through, then the lid removed & the heat increased to boil off the water and fry the bottom.

>>8118258
https://www.youtube.com/watch?v=HBAcLgaHfVY

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>>8115060
not Japanese , but xiao long bao is the most god tier dumpling I have ever had. Thin steamed perfect wrap, with a fatty pork soup/meat mixture on the inside. Tried making them myself once , my soup and filling tasted spot on, but I cannot for the life of me wrap the god damn dumplings . Curse these sausage hands

>>8118210
That seems unnecessary, I'm pretty sure you could steam it and then fry it and it'll have the same effect
>>8118238
No I'm Chinese, I do make dumplings from scratch though, including the dough

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>>8115060
Best with some Tsukemen.

>>8115060
>the best Japanese food is literally Chinese
that about sums it up

but in my desupinion, the best Japanese food is literally Korean bbq

>>8117079
You say that like it's s bad thing

oden, kitsune udon, zarusoba, yokkaichi tonteki, misokatsu, basashi, syabu syabu, unajuu, nikujaga

>>8120042
>oden
better than Chinese hot pot, but that's not saying much. sucks if you live anywhere warm
>kitsune udon
instant ramen-tier
>zarusoba
toast sandwich for Asians
>yokai watch
why anyone would want a fast-cooked thick cut of pork is beyond me
>misokatsu
not bad, but very greasy
>basashi
noooope
>shabu shabu
one of my favorite hot pots, but hot pots aren't that good
>unajuu
good, but basically another generic "toss a protein in sugar and soy sauce for a bit" dish. you can do more creative things with eel, but that's not in it for Japanese food
>nikujaga
pot roast except even lazier

>>8120062
I was just listing things I like. I'm not very fussy but I think even pleb-tier dishes can be very good if done right.
Do you think there is any really good Japanese food?

>>8120085
like anything that makes you say "wow, this shit is great and I can't get enough of it"? the only things that come to mind are yakiniku--which even many Japanese would consider a Korean dish--and steak made with domestic beef. Beyond that, nothing in the 3 years I spent in Japan really wowed me. The benefit of Japanese cuisine is freshness, not culinary prowess, and any cuisine can be made fresh so long as you or your chef knows what you're doing.

Where Japanese cuisine really excels is probably in the alcohol business. Japanese rice wines, sojus, beers, whiskeys, fruit and nut liqueurs are all made with respect and precision, generally tasting of fresh flavors rather than shitty fillers. They also have an excellent price point.

>>8120062
>hot pots aren't that good
Can't think of a better way to spend a cold winter evening than eating hotpot with friends.

>>8120094
>whiskeys
Japanese whisky is rather good isn't it? I'd been drinking it for a while before it got much attention; I finished my last bottle of Yamazaki 12 a week before they announced underproduction and the prices skyrocketed. Now I'm lucky if I can get a shot for $30 (though the no-statement stuff is still cheap).

But Japs don't really care about whisky, sadly.

>>8120123
>japanese whiskey
I'd give you a fedora picture but then again I remember this is /ck/ and I really don't want to shitpost

>>8120109
You reminded me of the autist that made a thread hating hot pot and didn't see the value of it because he didn't have any friends to do it with.

Inari
Udon
Manju

All made by my おとうさん or おばさん

Going to Hong Kong soon and I'm diagnosed with Non-celiak gluten sensitivity. Can I get good dimsum/dumplings made out of rice "noodles" and things like that? Anyone been there?

>>8115060
dumplings are chinese, fuck you

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>>8117515
>deep-fried gyouza

Ya blew it, fucking faggot

>>8120336
I've been to Hong Kong but I don't know about the special dimsum. I wandered into some restaurant and they were pushing around carts with baskets on top, and after some rudimentary gestures they figured out "bring whatever is in those baskets and we will give you money".

So like six chicks were all around our table presenting us with various baskets. Shit was cash.

>>8120109
>>8120277
that's the thing, hot pot is only good when you're with friends and when it's cold. even then, there's so much else you could eat, like bbq or dak-galbi. it's a bit of a novelty food with limited enjoyment options.

oddly enough, the hot pot here is served in solo bowls, and frequently eaten in the summer (8 months of the year), so I almost never want to eat it when anyone else does. it also sucks here, I would take Japanese or Korean hot pot in preference.

>>8120123
Japanese love whiskey, what are you talking about. Whiskey has to be the third or fourth most popular beverage in the country, far ahead of every other foreign liquor. it can be found in every bar, every izakaya, in karaokes, regular restaurants, on all-you-can-drink basic packages, and so forth. Major liquor retailers usually have an entire aisle dedicated to whiskey, sometimes two aisles for the split between Japanese and foreign whiskey.

Yamazaki and Hakushu aren't too expensive if you go to a Japanese liquor retailer, but if you haven't that convenience I'm not sure what to tell you. a good bottle of whiskey should set you back 20 to 40 dollars for one fifth.

>>8120336
yes, they have rice-paper rolls at many dim-sum places
they also have spring rolls made with tofu-skin wrappers

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>>8120336
>I'm diagnosed with Non-celiak gluten sensitivit

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>>8120465
You never been to a yum cha restaurant where you live?

Chinese go. This is Nippon only thread.

>>8120691
where I live they put a checklist at each table and you pass it off to a waiter

it's less adventurous than having baskets to point at, but at least you can guarantee what you want when you want to eat it, and if you already have enough experience in dim sum you can save time by grabbing exactly what you came for

>>8120695
>nippon thread
>OP is 鍋貼
sure thing Yamada Taro

>>8120696
The big places here will do carts on the weekend brunch rush and weekdays a la carte style. It's just not as fun without the carts coming around and waiting to pounce on the shit you want and politely rejecting the chicken foots lady. Also having a big place packed with jabbering slants is a nice environment.

yum cha is so comfy though damn i want some and it's midnight wish i had people to go with tomorrow morning

>>8120726
I've never been to a place that's been any less than maybe 80% capacity. There's a TimHoWan here too, and they still do checklist orders.

>>8120733
I'm crazy about any kind of small plate food desu.

One thing I do miss about Japan is the 300 yen izakayas. Anything you want to eat or drink for 3 bucks a plate/cup.

>>8120673
What's the difference between Japanese and Chinese hotpot?

>>8120673
I hope you realise 'here' doesn't mean the entirity of China. I had hotpot in Guangzhao and it was not lonely autism style at all.

Suntory time. For relaxing times.

>>8120787
so far I've only ever had two (three) kinds of hot pot

one kind seems to be a flavorless broth, single-serving pot, and you're supposed to take the stuff out and dip it in soy sauce or something. it's kind of like shabu-shabu but hopelessly devoid of flavor.

the other one I've had is the famous split-dish communal kind, where one is supposed to be Sichuan pepper-flavored (mala) and the other is sesame-flavored (zhima) but neither seemed to have very much flavor, spice, or anything.

These types seem to dominate around my island.

In Japan, you have quite a number of hot pots. Some of the most popular ones are tsuyu-based, including oden (slowly steeped starchy foods like daikon, potato, and fish cakes, usually boiled for around 45 minutes to an hour), miso (tastes like miso ramen), curry, or shabu-shabu. The Japanese ones seem to be more flavorful. It also helps that when Japan gets cold, it gets really cold, and hot pot mixes are really cheap (less than a dollar for a huge bag).

>>8120789
I live in Taiwan

>>8120791
oh ok sorry

>>8120791
You probably got jew'd by the Taiwanese then because there's no way seaweed broth is more flavorful than an authentic mala broth

>>8120791
Did you do those hot pots in a restaurant or at home?

>>8120968
I've eaten Taiwanese hot pot only in restaurants. I've eaten Japanese hot pot both at home and in restaurants.

>>8117944
Looks like udon? Remember the name comes from the noodles. Soumen, ramen, udon, etc. The prefixes determine the other stuff, like miso pork ramen, etc.

>>8120981

could be udon, could be ramen. There are a HUGE number of regional styles of both ramen and udon with different broths and "toppings" used in different areas.

>>8120990
The noodles look too wide to be ramen.

普通の家系ラーメンやな

>>8120997

Again, the width of noodles vary from place to place. Some places use thin noodles, some places use thicker ones. Sometimes they're flat in cross-section, sometimes they're square. Sometimes they're round. Sometimes they're straight, sometimes they're crinkled.

>>8120997
udon is much thicker that the image tho

>>8120981
>>8120990
>>8120997
>>8121019
>>8121025
>Arguing over store bought noodles

>>8121036

I'm talking about restaurants, bro. Not store-bought.

>>8120062

faggot

>>8120997
it's futomen, a thick-cut ramen. ramen can be thin or thick, its defining quality is its eggy, stretchy texture as a result of Chinese culinary innovation. I believe baking soda or soda water is the reason for its unique texture, which is not shared by any Japanese noodle. Otherwise it should resemble soba, hence its original name "Chinese soba" before it was renamed to sound more Chinese (ramen comes from Mandarin 拉麵 la-mian, meaning pulled noodles)

>>8120420

>a nation can just claim a dish

so the Sumerians can claim EVERY flatbread ever made?

the Chinese can claim EVERY noodle ever made?

do you think Pho is French? do you think Tonkotsu Ramen is Chinese?

You're so fucking retarded it actually physically hurts me.

Dishes can change fundamentally over time. Where they """"""Originally"""""" came from is actually meaningless. If someone goes ahead and refines them they're a different dish.

>>8121052
Japanese-style potstickers are literally unchanged from Chinese versions. there is absolutely nothing uniquely Japanese about them except maybe the final shape.

>>8121049
>I believe baking soda or soda water is the reason for its unique texture

Correct, they use alkalized water. sometimes the alkalizing agent is lye.

>>8121052
Japanese dumplings:
>meat: ground pork
>vegetables: garlic and sometimes green onion
>seasonings: salt, pepper, maybe soy sauce
>folding style: crimped crescent
>cooking style: steamed and shallow-fried

Chinese dumplings:
>meat: ground pork, beef, lamb, chicken, or shrimp
>vegetables: garlic and green onion, cabbage, mushroom, or chives
>seasonings: salt, pepper, maybe soy sauce
>folding style: hemisphere, uncrimped crescent, crimped crescent, pole, flat-bottom rectangle
>cooking style: boiled, steamed, or steamed and shallow-fried

wow Japanese refinement

>>8121039
There's no use trying to argue about details like that though, there's too many variety of noodles to classify each one as something unique. Look at Chinese noodles: https://en.wikipedia.org/wiki/Chinese_noodles

>>8121052
>Dishes can change fundamentally over time. Where they """"""Originally"""""" came from is actually meaningless. If someone goes ahead and refines them they're a different dish.

So if I take sushi apart and serve you the rice and fish separately you'll think it's a different dish?

>>8121066
I have a Japanese cookbook--written by a Japanese and published in Japan--which calls for the use of pork, chicken, as well as shrimp in its recipes for dumplings. It also mentions:

Vegetables: carrots, mushrooms, tofu
Seasonings: sake, mirin, ginger, sesame oil
Cooking style: frying in oil as well as boiling (for later addition to a nabe/hot-pot)

>>8120981
>>8120990
>>8120997
>>8121019
>>8121025
>>8121049

No it is not udon

it is ramen with a tonkotsu base broth and shoyu added, I ordered it in tokyo.

ITT: /jp/

>>8121066

you got blown out of the water, fag: >>8121080

>>8121078

>So if I take sushi apart and serve you the rice and fish separately you'll think it's a different dish?

its actually a fundamentally different dish you fucking retard.

raw fish slices without rice are called sashimi

it is an actual dish and hugely popular around the world

that you somehow havent heard of it makes me wonder about the degree of sheltering in your life

sushi is all about the interplay between the rice and the fish

there is a reason why nips put so much emphasis on how exactly the rice is patted, how firm it is allowed to be, what kind of rice vinegar or sauce you brush your raw fish with, what kind of su you use for your rice, what kind of short grain rice you use and from what province, which waters your fish comes from, how it is killed, how it is made into filets, what knives you use.. it's pretty much science, like all cooking.

>>8121080
I've never eaten a Japanese potsticker with carrots, mushrooms, or tofu. If any of them had ginger, cooking wine, or sesame oil, I did not taste it. Nor would any of these flavors be specifically Japanese ones, they are occasionally found in Chinese dumplings. What Japanese consider potstickers are directly derived from older Chinese recipes, and Japanese people would be happy to tell you so themselves.

>>8121092
holy fuck could you be a bigger weeaboo?

SEPARATING TWO INGREDIENTS OF SUSHI? BUT THAT'S NOT SUSHI THAT'S SASHIMI ANOTHER ONE OF GRORIOUS NIPPON'S BEAUTIFUL FLAWLESS CULINARY CREATIONS YOU BAKA GAIJIN COULD NEVER POSSIBLY UNDERSTAND

you're just tossing more fuel onto the "Japanese cuisine is so uncreative you could remove one ingredient from any recipe and it would become another Japanese recipe" fire

and who gives a shit what someone read in one single cookbook, that does not define everything everyone should know about a fucking dumpling you tard

>>8121080
>>8121092
Dude I've had dumplings with fillings of eggs, chives, century eggs, fish, and a whole bunch of other stuff. Trust me Japanese dumpling is not different at all from Chinese dumplings.
>>8121092
>its actually a fundamentally different dish you fucking retard.
What if I wrap the fish around the rice instead of putting it on top then?

>>8121105

could you be anymore butthurt?

>you're just tossing more fuel onto the "Japanese cuisine is so uncreative you could remove one ingredient from any recipe and it would become another Japanese recipe" fire

I don't give a shit about that. Nips have never been very creative with food, it's not their thing at all. they like refinement. they like quality of ingredients. they like focusing on one small thing and doing it for decades. a dish doesn't have to be original to be good.

>weeaboo meme

sure dude i'm a weeb. i'm also a grecabo, romaboo, babylonboo, egyptianboo, poo in loo, thaifriend & vietfriend, a gringo and last of all a prussiaboo and a francoboo. want any more memes?

I know you like your world to be black and white, but a person is not defined by him liking or not liking japanese "culture"

>>8121120

>What if I wrap the fish around the rice instead of putting it on top then?

you should run to the patent office right this instant motherfucker, you have gold on your hands

but no, for real. they just call that an inside-out roll.

if you really wanted to know what "sushi" actually is, you could have just researched it. but since you're lazy, i'll help you out.

sushi does not necessarily contain any fish. sushi literally means "rice cooked with rice vinegar". so any dish that is just this type of rice with some stupid toppings is technically sushi. the Nips are very anal about what is and what is not sushi, but clearly it's next to impossible to define.

>>8121162
you're trying to obfuscate my point, which is there are national dishes, sushi being a Japanese one and jiaozi/gyoza style dumplings being a Chinese one.

>>8121198

I wholeheartedly disagree. there are no national dishes. everything traces back to another thing, ad infinitum.

You're saying Gyoza is really similiar to Chinese dumplings, so they're Chinese, correct?

But that is completely arbitrary. So is Tonkotsu Ramen Chinese aswell because Ramen noodles are Chinese in origin?

How "different" does a dish exactly have to be to be considered its own dish? You are thereby entering a completely subjective realm where you are the arbiter of what is and what is not part of a certain national cuisine.

You don't get to play that kind of authority. I could even agree with your point, that some dishes are clearly just copies with one or two things altered, but the idea that some sort of archetype dumpling exists and that it belongs to China is, objectively speaking, fallacious.

>>8121216
Not sure what you're trying to say but I think you misunderstood me. Let me give you an example: let's say Tchaikovsky's compositions can be classified as Russian music, but just because an African plays it doesn't mean it's now African music, or that Star Spangled Banner is Japanese music because a Japanese version exists. Of course there are variances and mixtures in food and music, but that doesn't mean there aren't anything that's distinctly from one origin. When I go to a Mexico-Vietnamese fusion restaurant I don't expect burgers and hotdogs. Now who decides what dish is a national dish and the criteria for deciding that is something that can be debated, it's not the same thing as classifying species but you can't also go around saying oh sushi? Yeah I love that Iceland dish!

>>8115060
Unagidon
marinated BBQ eel filets on a bed of rice mixed with seaweed and scrambled egg

>>8115872
I'll kill you

>>8122578
Came back from a teaching stint in Japan, and holy crap that unagi is expensive.

But it was worth it.

>>8117254
This. Nabe on a cold and rainy day of walking around is absolutely perfect.

>>8118285
boiling off the water and leaving them on the pan for a minute is not that hard.

>>8117254
I lived in Japan for almost 3 years in total. The food is bland and simplistic, tastes unfulfilling and unrewarding. The experience of eating out in Japan is much like that of eating frozen food in America.

>>8120981
>udon
my sides

>>8121049
>>8121061
You're both right. Lye is used to make ramen but they frequently write kansui on the packaging in Japan.

>>8117079
Quite the opposite. However, Japanese food is mostly extremely unhealthy.

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I actually loved Okonomiyaki. Don't judge me, /ck/.

>>8117515

>deep fried

You FUCKING plebeian. The entire point of Gyoza is the contrast between the crispy fried bottom and the soft steamed top.

>>8120981
It's Iekei Ramen.
https://en.wikipedia.org/wiki/Iekei_Ramen

>>8115092
Actually you're wrong. Gyoza are indeed originally Chinese, however the Chinese only boil them.

I japan you never boil them, you always grill them.

So the two are really quite different.

Same thing with ramen. Originally (a thousand years ago) Chinese, but the Japs changed it up and now you see Japanese ramen restaurants all over China. If it was just Chinese food, then people in China wouldn't like up to eat at those restaurants.

>>8116977
I think it's more to do with lack of access to any kind of sugar.

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>>8115060
Gyoza <<<<<<<<<<<<<< Okonomiyaki

>>8125635
>the Chinese only boil them
ok so the word 鍋貼 is completely made up and the ridiculous amounts of potsticker-selling chains I've seen in Taiwan are just an illusion

thanks for correcting my sense of reality

by the way ramen is half-and-half. it was created during the Taisho era in Japan, by Chinese immigrants using Chinese cooking styles. it's kind of like sundubu-jjigae, which is actually from California.

>>8126162
Taiwan isn't China you faggot.

>>8126174
>Republic of China

>>8125689
too much cannage

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>>8125635
>Gyoza are indeed originally Chinese, however the Chinese only boil them.
t. Non-Chinese weaboo.

>>8115060
>Japanese
Dumplings originated from China.
Gyoza is literally the Japanese pronounciation of Jiaozi (餃子 in Hanzi/Kanji).

>>8117254
I have never been to Japan.
Doesn't interest me, bland people and bland food.

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Chinese food is splendid. Japanese food is splendid.
Please distinguish both.

>>8126534
>Japanese food is splendid
>posts a 150g lunchbox mostly stuffed with overcooked vegetables and pickles, unprepared tofu, rice topped with 1/4 tsp of canned corn, half of a sopping wet cold egg, and a small cup of dollar-store boullion

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>>8126545
Ignorance.

>>8126567
>agh! why can't you enjoy this overpriced, overdesigned box of unsatisying, underseasoned boiled cheap vegetables like I can

>>8126534
Bland as fuck.

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>>8126577
Probably the Japanese food which you know is an imitation.

>>8126586
yes, all of the food in Osaka is an imitation of actual Japanese food.

>>8126592
The trendy junk food of Osaka is attractive.
The real Japanese food of Osaka is classic than Kyoto, and it is frank.

>>8126597
most of the food in Osaka is shit, except for some dishes made by non-Japanese and some really expensive fancy shit

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That's not unagi, OP. Nothing better.

>>8116977
I actually enjoy the more subdued taste of traditional japanese sweets, goes well with tea. [spoiler] I do enjoy my teeth-rottingly sweet western desserts more in general

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>>8126603
You must look at the large world.

>>8126629
>expensive glorified bento with 100g of fish
I get that wabi-sabi is an artistic thing, but it doesn't excuse the failure of Japanese plating to provide an ample amount of food.

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>>8126637
OP confuses Japanese food with Chinese Tenshin of the dessert food.
You are deceived in the Japanese food of the imitation, too.
There is much number of the plates in the course of the Japanese food. There is much gross weight.

>>8126667
no, no it's not. to get a plate the size of what you would get anywhere else in Asia, you have to order a plus-sized meal with the price to match. even Yoshinoya's biggest beef bowl has a paltry amount of protein

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You do not understand Japanese foods.
A Japanese eats meat habitually and is only one hundred years.
A history of Yoshinoya is 80 years.
With the Japanese foods, the meat is not made much of.
But a Japanese loves the meat.

>>8126725
>You do not understand Japanese foods.
I understand it more than Japanese people do. Japanese food is the consequence of a history of living on an archipelago devoid of large amounts of natural resources and closed to foreign trade for too much of its history combined with a cultural history defined by a caste system where cultural production, especially the arts, helped distinguish and thus protect the status of the upper strata, resulting in defining cuisine as artistic and focusing on visual presentation while praising minimalism, at the same time ignoring the basic function of food to nurture and satisfy the body.

>A Japanese eats meat habitually and is only one hundred years.
Japanese eat shitty amounts of meat, even cheap cuts like chicken, as though Japan were constantly at risk of running out of stock. Japanese have a long average lifespan because the population is in decline and families have few children, not because Japanese are inherently better at living. Considering that Japanese men thrive off a diet of whiskey and nicotine, I'm hardly compelled to believe the Japanese diet contributes to a healthy long life. Although the NHI and obsession with getting checkups does unironically help things.

>With the Japanese foods, the meat is not made much of.
I beg to differ, Japanese women love my meat

>But a Japanese loves the meat.
Your women sure do. And the LDP sure loves licking American meat too.

>>8126522
Oh SHIT OP this guy has FUCKED YOU UP!!! What are you gonna do now, kid?!

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>>8126741
The old Japanese ate rice more than the present Japanese.
The old Japanese depended on rice for most of the nutrients.
The Japanese eats meat now, too.
However, rice is still the leading role in the daily life food of Japan.

The delusion is a different board.
This board is food and cooking..

Hi, this is my first time on /ck/. I'm enjoying this thread.

>>8126817
>this board is food and cooking
then why are you posting Japanese cuisine which is neither

>>8120268
I don't drink "whiskey".

>>8120673
I'm talking about Scotch-styled single malts, not blended horse-piss. Very few Japanese appreciate a good whisky (but plenty drink swill, which is fine for what it is).

You're probably seeing no-age-statement bottles. Those are still pretty cheap. But they underproduced because they didn't foresee demand, so anything with an age statement is now hard to get, and accordingly expensive (and will remain that way for the next ten years or so, until their stock catches up to the market).

Yamazaki 12 used to be ~$90 a bottle here (and about half that in Japan); now you can't find it on the shelves, and they flog it on-line for $300 and up.

>>8127124
Yamazaki and Hakushu are not no-age-statement. they are premium whiskeys and not blended swill.

it's not that Japanese are crazy for blended stuff, it's just that they're very accessible for obvious reasons. just like people aren't crazy about bud light or coors, but will drink them more often than microbrews because they're easy and cheap to get a hold of.

>>8125689
Hiroshima >>>>>>>>>>>>>>>>>>>>>>> elsewhere

>>8120268
about 5-8 years ago, you could get suntory whiskey for $20 a 5th, decent stuff, nothing like 24 year old stuff, but a damn sight better than the rotgut at that price.

>>8127141
>Yamazaki and Hakushu are not no-age-statement.
They are now, because they ran out of whisky when it suddenly got popular.

>they are premium whiskeys and not blended swill.
I know; I didn't say that they are swill. I like them. They're very good. I've been drinking Yamazaki since about eight or nine years ago. I shared an anecdote about how I finished the last of my Yamazaki 12 just before I heard about the shortage. The Japanese make good single malt whisky.

What I am saying is that the Japanese neglect their premium single malt whiskies, and mostly drink the swill.

>>8127181
I would say Japan is the one country where people would much rather take expensive label shit over easily accessible and cheap products. It's not like Scot or Irish people insist on labeled whiskeys anywhere near 100% of the time, they're just famous for producing labeled whiskeys because they produce a lot of it.

>>8126534
>>8126534
>Fried rice, zongzi, mantou, tofu
Those are Chinese food as well

>>8127190
Irish whisky is rubbish. Blended Scotch is also rubbish. I don't contend that the general Scottish population have good taste in whisky. If they did, Johnnie Walker wouldn't exist.

You may be right that Japanese often do go for the higher quality option, but in my experience this is an exception. The overwhelming majority of Japanese, even those of the calibre who had ought to know better, simply aren't particular about their alcohol (unless it's sake or shochu). There's a reason that cheapo all-you-can-drink is so common over there.

>>8127210
all-you-can-drink is so common because whiskey bars are 10 dollars a glass and if you're drinking every fucking night with your company you don't have that kind of money to spend

>>8127181
>the Japanese neglect their premium single malt whiskies, and mostly drink the swill.

Isn't that true of just about anywhere else though? I doubt most Scots are drinking high-end single malts every day. Walk into any liquor store in any country and the cheap shit will outnumber the fine single malt by 50:1 easily.

>>8127238
Sure, and it's a shame that the Scots don't have higher standards, too.

This is what I said in the first place.
>Japanese whisky is rather good isn't it?
>But Japs don't really care about whisky, sadly.

I also say this:
>Scotch whisky is rather good isn't it?
>But Scots don't really care about whisky, sadly.

>all this faggotry about whether or not food commonly eaten in a country is native cuisine

Who cares?

I like unagidon and teriyaki beef

>>8118282
My nig

Used to live in Shanghai, they're glorious

>>8123794
Exactly. Japan's insanely low life expectancy reflects that.

>>8115060
Everyone knows that Okonomiyaki is the best Japanese food. It will be the next trendy food from Japan and might just overtake sushi since its literally anything you want to put in it

pickled ginger

prove me wrong

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>>8120981
Udon noodles are way thicker than that.

>>8115884
I've never heard of that but it sounds good. I'd try it out.

>>8124196
>crispy fried bottom and the soft steamed top
Not if you boil them.

>>8117922
ramen isnt a sigle sort of noodle, its a type that can come in an aray of thicknesses and shapes

this is clearly ramen tho, the noosles are yellow and the yellow comes from the alkaline in the dough

udon is white and its chew comes from being intentionally overworked

>>8126622
There are so many foods I have yet to try. That looks amazing.

>>8120981
>Contact
its not udon, look at the noodles colour, its yellow, yellow means egg or alkaline, udon is a white noodle

>>8129705
Okay settle something for me: Pickled ginger is used to reset/clear your pallet. So are you supposed to chew and swallow the ginger or chew and spit it out? I've received mixed answers.

Also, to any frequent sushi eaters: Do you use pickled ginger at all during your dinning experience? How often do you use it, if at all?

>>8117102
/ck/ master race, illuminati, stonemasons leader after all confirmed.

>>8116877
thicc

>>8129661
A takeaway shop just opened up in my city. Osaka style, run by Malayniggers, don't get to eat it off the hot-plate, but it's better than nothing. I wouldn't be surprised if it became a meme.

>>8129840
You're supposed to eat gari. I've literally never seen or heard of anybody spitting it out. Where did you get such an idea?
The most important time for a palate cleanser is after something with a strong flavour like tarako or uni.
I rather like pickles in general, though, so I eat gari whenever I please.

>>8126622
Unagi is so fucking good.

>>8129840
Why the fuck would you think you're supposed to spit it out? Do you spit out the cracker pallet cleansers too?

>>8129829
Its definitely shio ramen with a thicker than average ramen noodle

>>8130955
well my in laws take us to fancy restaurants sometimes and they give sorbet between courses sometimes that i rinse in my mouth and spit out into the napkin so maybe it's like that

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>>8115060
>dumplings
>Japanese dish

>>8130978
Gyoza and Shumai are all different from their Chinese counterparts. They don't even look the same

>>8130955
>pallet
fucking retard.

>>8129840
Why on Earth would you spit it out?
I always eat the pickled ginger, it's delicious.

>>8130966
You're not supposed to spit out the sorbet.

>>8129933
>>8130955
>>8130989
Oh I never spit it out but I knew someone who said that's how you're supposed to do it. It sounded like a stupid thing to do but I didn't know any better so I've been avoiding pickled ginger ever since.

>>8130955
>cracker pallet cleansers
I don't think I've ever seen those. I'm just starting to get into the sushi world. I've only eaten at one fancy place and my local Americanized sushi stop.

>>8132364
>>8129840
*palate. Oops

How is takoyaki not the best Japanese food?

>>8132382
Too round.

>>8132364
Crackers are commonly used in European cuisine to cleanse a palate, not in Japanese.