Japanese Cuisine

There will be times in life when something will question everything you thought you knew; Ippuku was just such a gastronomical experience.

Only recently had I taken a keen interest in the sub-culture in Japanese izakaya (or pubs), so it was a delight to not only discover that one existed in downtown Berkeley, but to also be able to partake nearly immediately after discovering it existed! And only recently had I discovered (thanks to the power of youtube) that eating raw chicken -- a taboo in my culture -- had become a trendy item there. A fact that shocked me as much as it piqued my "foodie" curiosity.



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To see all the photos & read a full report, please visit my LJ journal: here
Friending by fellow foodie enthusiasts encouraged. ^_^

I thought you might like to see this video produced for the soon-to-open New Asian restaurant Sunda. Click the image below or go directly to http://www.youtube.com/watch?v=wYT….

Sunda, opening to the public on Monday, March 9 at 110 W. Illinois in River North, is at the vanguard of America’s New-Asian cuisine movement. Helmed by renowned Executive Chef Rodelio Aglibot, known as the “Food Buddha” to international media, Sunda showcases contemporary and progressive interpretations of traditional dishes from Japan, China, Vietnam, Cambodia, Indonesia, Thailand, the Philippines and the rest of the Southeast Asian Island region. The surprising, simple, flavorful dishes are served and shared while a full sushi bar will service an assortment of sushi, sashimi and nigiri options. Sunda’s beverage program revolves around a progressive list of premium sakes, an assembly of Asian beers, a well-rounded list of Champagnes, sparkling wines, white wines and red wines and an ever-changing seasonal cocktail list. The chic space, designed by award-winning restaurant and hotel designer Tony Chi, seats more than 200 guests and is a spectacular combination of innovative yet comforting design in which delicious authentic New Asian cuisine is served at accommodating prices, where each guest can choose the level of their dining experience from a myriad of menu options.
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http://www.youtube.com/watch?v=wYT…


<3cara

Hello everyone,

Somewhere recently I ran across the word tsukemono, and read a little about how Japanese pickles are made by pressing veggies in just a little salt so that they pickle in their own juice pulled out by the salt. These Japanese pickled vegetables as a complete side dish all their own seems like a neat idea. Fascinated, I picked up a cute little [3 litre] Japanese pickle press on ebay.

All of it's instructions are in Japanese, but that's ok, it's easy to see how to use it. However, whatever nifty recipe suggestions it has in the booklet are lost for me. :(

Does anyone know of any recipes for putting veggies into a pickle press? Recipes are harder to find online than I thought they'd be. I found one for cabbage, carrots, and herb leaves together, but I'd like to find some simple suggestions for just carrots, just daikon, just cucumber, etc, and how much salt to use per X amount of these. (Carrots are what I have in the fridge now, and I'm dying to pickle them.. Daikon and other things I could pick up some time later.)

I saw a Tsukemono cookbook on Amazon.com while I was browsing for pickle press prices. Is anyone familiar with any cookbooks for this that they would recommend?

Does any one have a good recipe for a Pot luck that can be reheated?
I live on a campus, so I compete for kitchen space, and being the nerds the Language and Culture Community are we didn't realize we would be competing against everyone on Super Sunday for our New Lunar year Pot luck! So I need a recipe that tastes good reheated, I figured I would make it on Saturday and reheat it on Sunday.

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I've got a small edible pumpkin (not kabocha, sadly) and I bought panko breadcrumbs yesterday. I'd like to make some korokke, but I'd like to know some hopefully tried and tested recipes from you guys please.


Also: I don't have a deep-fryer. What else could I use to fry the korokke, and what's the best way to cook them healthily?


Thanks in advance!

Does anyone know if they practice vegetarianism and veganism in Japan?I am looking for any Japanese recipes that are geared towards vegetarians and vegans.If anyone can direct me to any books or websites featuring vegetarian and vegan Japanese food it would be greatly appreciated.

I was wondering about the recipe for making okonomiyaki at home?

Also

- do you need a special frying pan for it?

- what kind of flour do you use?

- Is it alright if the fish (like squid or salmon), if you use any, is cooked before being folded into the mixture?

- is substituting okonomiyaki sauce with barbecue sauce acceptable?


Thanks in advance, everyone.

I've updated quite a bit! Help me clear things out (especially clothing and books!) I also have: jewelry, bento, accessories, designer bags (replica and not), desktop items, stationery, kawaii, japanese items, snacks/candy, wallets/pouches/coin purses, etc.

I accept paypal, concealed cash (only USD), and money orders. Also ship internationally.

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Crossposted from my journal...Lots of pics make this long.
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