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omae mona wrote:http://www.theage.com.au/victoria/maggot-found-in-sushi-at-highpoint-20131128-2ydwd.htmlThree bites into a sushi roll she had just bought and her stomach lurched to her throat.
Chloe McSaveney, 22, was staring at two halves of a maggot crawling across the crispy chicken filling, centimetres from her lips.
The presence of a maggot is unlikely to cause physical harm.
We are trying to be the leaders of the industry but unfortunately this was an isolated incident
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Coligny wrote:Who eats raw chicken ?
Samurai_Jerk wrote:Coligny wrote:Who eats raw chicken ?
New to Japan?
Samurai_Jerk wrote:Coligny wrote:Who eats raw chicken ?
New to Japan?
Samurai_Jerk wrote:Ol Dirty Gaijin wrote:Epic Meal Time
I can't wait till misuse of the word "epic" becomes passe.
kurogane wrote:So, to allow me to emphasise: Who The Fuck eats Raw Chicken!!????????????
kurogane wrote:Whenever I feel myself getting too romantic about The Japanese, I remember that they have eating habits many pigs would blush at.
kurogane wrote:I took another Why are You Drinking Budweiser!!??? grilling last night.
Samurai_Jerk wrote:kurogane wrote:I took another Why are You Drinking Budweiser!!??? grilling last night.
I'm not a Budweiser fan but not because it's Budweiser. My cheap shit beer of choice is Coors Light. And though I do sometimes enjoy a good microbrew, an ice cold light pissy lager is still the best thing to drink in the summer on the beach or at a BBQ. Besides, I don't want a beer where the taste of hops overwhelms the taste of the sauce on my baby back ribs.
Japan is a diverse land of culinary pleasures, but lately it seems all America cares about are the raw and slurpy parts.
Sushi and ramen aren't the sole culinary delights from the Land of the Rising Sun. So to spotlight some of the culture's lesser-known delicacies, we asked Japanese chefs to offer some recommendations. Here are nine under-the-radar Japanese eats to help break up the spicy tuna and tonkotsu monotony.
[...]
Jellyfish maki
"Jellyfish maki is an extremely popular staple in Japan that's easy to find -- and has been since the jellyfish invasion. Despite its widespread popularity in Japan, jellyfish is not something that we often see, eat, hear of, or really know anything about here in America. It has a nice, clean flavor that works well on hand-rolled maki sushi without rice." - Chris Clime, executive chef, PassionFish (Reston, VA)
Now, it wasn't Americans eating sushi that had an impact on sushi-making during the occupation; it was rather how the Americans oversaw food rationing. Many sushi shops had been forced to close during the war due to rice-rationing, and even after the war, shops were not able to obtain enough rice to reopen. In The Sushi Experience, chef and Japanese culinary expert Hiroko Shimbo credits Kataro Kurata, who was a chef at the restaurant Sushi-ei in Tokyo's Ginza district, with appealing to the staffers at the American forces' general headquarters, impressing upon them the importance of sushi to Japanese culture. Eventually, the shops were allowed to be opened, but under one condition: that the shops use the rice brought to them by customers. If someone wanted sushi, they would have to bring their own rice rations to the shop, where a chef would use that rice to make sushi for the customer.
This "consignment" process came with some very rigid strictures: one cup of rice was to make ten pieces of sushi, seven nigiri and three piece of thin roll. After it proved a success in Tokyo, Corson says, the same system was implemented in other parts of the country, with the same requirements: that a certain amount of rice produces certain amounts of specific sushi types. These regions had their own types of sushi, and while these regional varieties of sushi have by no means died out, Tokyo-style nigiri became Japan's predominant form of sushi.
Shimbo points to one other side effect of this rice rationing program: nigiri shrank in size. Before one cup of rice was expected to make ten pieces of sushi, a single piece of nigiri was three times larger in prewar Japan.
matsuki wrote:Jalapeno and wafflecone...I'd expect it on a pizza here but not in kaigai "sushi"
dimwit wrote:Hey, who says a cone has to be sweet? I think it could be alot more edible than most of the Kyushu cuisine Ive been force fed in the past
Samurai_Jerk wrote:matsuki wrote:Jalapeno and wafflecone...I'd expect it on a pizza here but not in kaigai "sushi"
I'd expect that kind of shit on a "pizza" in California but at least you didn't unleash the pizza horror on us that Canada did.
matsuki wrote:Samurai_Jerk wrote:matsuki wrote:Jalapeno and wafflecone...I'd expect it on a pizza here but not in kaigai "sushi"
I'd expect that kind of shit on a "pizza" in California but at least you didn't unleash the pizza horror on us that Canada did.
Duuuuuuude!
"Hawaiian" pizza is fucking awesome!
matsuki wrote:Duuuuuuude! "Hawaiian" pizza is fucking awesome!
kurogane wrote:As for the Great Tourist Holy Grail of Local Cuisine...............rubes and suckers all, almost anywhere and everywhere. Hasn't Russell pined quite articulately about shiite Italian and Greek food while on holiday there? No matter where you go, it doesn't matter. There are exceptions, of course, and the strength of the confirmation bias and self-aggrandising delusions of provincial cosmopolitan rubes will prevent the skirt being lifted and exposing that rancid taint, but no, it does not reliably exist anywhere in Tourist Town and never shall, and certainly not in the Land of Fuck You, Pay Me Hospitality, aka Motenashi Land.
Though I betcha there are some quiet surprises to be had in any smaller resort/tourist destination, especially if they have highly organised hot water immersion facilities and are being populated by ex-Burma Road drop out backpacker types. Parts of Izu are said to be enjoying quite a little quiet gourmet riot, and certainly parts of 99 kuri in Chiba. Shirakawa-go also has a couple of very sooahve little neo-traditional almost bistro style Local Cusine places. But you still just get served Iguana or whatever that little bony river fish is. But those who actually do want to find and joyfully partake in said object of worship miss the point for most dupes: it's the lure of the chimera that keeps them turning that wheel.
Samurai_Jerk wrote:kurogane wrote:As for the Great Tourist Holy Grail of Local Cuisine...............rubes and suckers all, almost anywhere and everywhere. Hasn't Russell pined quite articulately about shiite Italian and Greek food while on holiday there? No matter where you go, it doesn't matter. There are exceptions, of course, and the strength of the confirmation bias and self-aggrandising delusions of provincial cosmopolitan rubes will prevent the skirt being lifted and exposing that rancid taint, but no, it does not reliably exist anywhere in Tourist Town and never shall, and certainly not in the Land of Fuck You, Pay Me Hospitality, aka Motenashi Land.
Though I betcha there are some quiet surprises to be had in any smaller resort/tourist destination, especially if they have highly organised hot water immersion facilities and are being populated by ex-Burma Road drop out backpacker types. Parts of Izu are said to be enjoying quite a little quiet gourmet riot, and certainly parts of 99 kuri in Chiba. Shirakawa-go also has a couple of very sooahve little neo-traditional almost bistro style Local Cusine places. But you still just get served Iguana or whatever that little bony river fish is. But those who actually do want to find and joyfully partake in said object of worship miss the point for most dupes: it's the lure of the chimera that keeps them turning that wheel.
Woah. I have a feeling that's more than just Budweiser talking.
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