FGs not in Japan - What food do you miss the most????

[ichigo partygirl]

The story on the main page about Moss Burger got me thinking about Japanese food i miss........so here is a wee list. So please add to it!!!!. Feel free to add food u dont miss to!
Also FGs in Japan - What do u think u would miss?? wouldnt miss???

Foods i miss
1. Moss Burger
2. Yaki Soba
3. Thoose sausage bread things from the bread vending machines
4. The soft serve icecreams from like freezers( i used to get mine at the drug store). they are like 80yen
5.okanomiyaki with pork, mayo and bbq-type sauce
6. teritama burgers from Mcdonalds - can u still get them??
7. I also miss in the way of drinks - Melon Fanta and Milk tea

I dont miss...
1. takoyaki
2.Sashimi
3.rice for breakfast

Anyway hope we can get a good thread going!!!
man i need a feed now!!!!

[nullpointer]

I would definitely miss sashimi. Oh, and that jelly thing they make with fugu.

[B Gallagher]

okonomiyaki.......... ohhh man. i want i want i want...
what else.. calpis.
and omg.. yakisoba and cup ramen!!! :P

[FG Lurker]

When I was out of Japan the thing i missed most was....

Yakiniku!!!

[Watcher]

Ramen.... Good hot tonkotsu ramen with lots of garlic after a night of drinking.

[ichigo partygirl]

OHh MY GOD!!!!! I just remember three cheese curry cup noodles. man i loved than shit and the million grams of fat that was in it!!! Can u still get that shit????

[Charles]

Proper miso soup. I've worked on my recipe for years and I can't get it right.

Somen.

Real tsukemono.

Proper handroll sushi like negihamachi, and in particular, it has to have the nori on the OUTSIDE instead of that stupid American method of rolling it inside-out with the rice on the outside. There are 3 sushiya in my town, but they're all run by Koreans and Chinese that don't know how to make proper sushi, I have to drive 300 miles to the nearest Japanese-operated sushiya.

Decent nihonshu at a decent price.

[ichigo partygirl]

Yeah the sushi in NZ is not bad. U can get the sushi with the nori in the inside here but only in a few places. In NZ its called 'Californian Rolls' - so u know by the name not to touch it

[tetsujin gaijin]

One word - Yebisu.

We used to be able to get it in the States up until about two years ago. That's when they stopped importing it and replaced it with Sapporo Reserve. Sapporo claims it's the same beer just with a different name. I've also heard them say it's not Yebisu, but Yebisu like. That is more accurate, to me anyway. It's tastes very close, but not quite. Don't get me wrong, it's still very good but I cringe when I think that it's actually brewed by Molson in Canada. That way Sapporo can put "imported" on the lable.

[B Gallagher]

The Koreans will think that they're making sushi properly. Rather, they think that they're making kimbap (Korean sushi) properly, and are mearly calling it sushi as that's the word we Westerners know. :P

Japanese sushi and Korean kimbap are soo different. Example : kimbap can often have cheese in it.

[Samurai_Jerk]

YAKITORI

[cstaylor]

Real tsukemono.

Yes, that tops my list as well.

Decent nihonshu at a decent price.

Can you even find decent Nihonshu abroad? I bring back a couple of bottles for friends when I visit.

[Maths Dude]

Not in order
I miss

1.Yoshinyo beef bowl
2. Chyashu ramen
3. My mother-in-laws new years food (j/k)
4. GOOD miso
5. Sushi (buri)
6. Oden (the chikuwa and those yummy eggs!)
7. New season koshihikari rice
8. Suika-tabehodai at my j-grandma's house during obon
9. Takoyaki from Osaka
10. ok and Kasugai Penuts

[GomiGirl]

Given that I am on a low carb diet at the moment I am in Japan but all my fave food is off limits except for Sashimi...

However, I am 3kgs lighter than after my Thai food feeding frenzy.

[sillygirl]

[Charles]

Decent nihonshu at a decent price.

Can you even find decent Nihonshu abroad? I bring back a couple of bottles for friends when I visit.

There's a fairly decent sakeya at Mitsuwa near Chicago, but that's a 250 mile drive for me. I used to go there about every 3 months, which was adequate to stay stocked up, but I haven't gotten up there in the last 2 years.
Considering the cost of driving there, it doesn't seem so outrageous to pay $38 for a big bottle of Otokoyama, but still, it's way too expensive. And just forget about Nigori, it doesn't travel well, not from Japan to Chicago, nor from Chicago to my home, and certainly it doesn't age well sitting in their refrigerator case for months at a time.

[AlbertSiegel]

KATSU CURRY!

[American Oyaji]

What do I miss?

EVERYTHING.

Zarusoba
Somen
Reimen (Cold Ramen)

GYUDON!!!
Nihonshu
Sapporo Kuro Raberu (black label)
Conbini Onigiri
Conbini man (nikuman, pizzaman etc.)
Misudo no Dim Sum (Dim Sum at Mr.Donuts)
Misudo (mr donuts had the best donuts)
Hot Dog Pan
Japanese Conbini food.

The Japanese convenience store is almost the best damn thing ever invented. Convenience stores here in the U.S. have pretty much disappeared and they are all moving to gas stations. ANd they aren't convienent.

I miss the 24 hour liquor store/video store that was around the corner from my house. Here in ohio, after 1pm, you can't get no beef from the store.

I mean, you have a party and you run outta grog. In Japan, you go get some more. In the states the party is over.

My Mother in Law's cooking. She can cook her fat ass off man. Anything she cooks is good. She made the BEST gyoza..I MISS GYOZA

let me stop because I might just fly to Japan and stay there.

[Samurai_Jerk]

You know I have to mention yakitori again. I don't know why it is restaurants in the States can't make it right. If you live in any decent sized city you can get OK sushi, sashimi, and tempura but the yakitori I've had always sucks. It seems to me like it'd be relatively easy to make: chicken, salt, fire. Where the hell do they go wrong?

[FG Lurker]

No other yakiniku fans??

Not cheap-n-chewy shit... The nice stuff that mostly melts in your mouth. Some good sauce, some good beer, a bowl of rice, and a good selection of meat.

Damn, my mouth is watering right now!

[ichigo partygirl]

Hell yeah Yakiniku rocks!........as does yakitori.........well really most things 'yaki' are damn good!!!!!!
Problem with where i live( bottom of south island NZ) is that all but one or two japanese places are run by korean!! Its close, but not close enough..........
Hell i miss the piss!!! It costs like NZ$20 for a 6 pack of asahi bottles here......I have to admit to being slightly addicted to that sugar-filled chu-hi......
Isnt funny when japanese chicks get pissed of like 1-2 bottles of chu-hi??? man sometimes i wish i was that cheap......

[Charles]

You know I have to mention yakitori again. I don't know why it is restaurants in the States can't make it right.

I think it's the marinade, they must let the meat tenderize in it. Either that or the chickens are underfed and anemic.
BTW, what the hell IS it about those horrid yakitori made from gizzards, livers, and other chicken parts that any sane person would throw out? There's a word in English for that stuff: offal.

[Red Floyd]

Ongiri, okonomiyaki, yakitori, and the pancakes at the Shinkoku/Imperial hotel will all be sorely missed.

[Samurai_Jerk]

You know I have to mention yakitori again. I don't know why it is restaurants in the States can't make it right.

I think it's the marinade, they must let the meat tenderize in it. Either that or the chickens are underfed and anemic.
BTW, what the hell IS it about those horrid yakitori made from gizzards, livers, and other chicken parts that any sane person would throw out? There's a word in English for that stuff: offal.

No, they don't marinate the meat as far as I know. Besides I like most things shioyaki anyway. No tare for me, thanks. I actually like some of the innards. Especially hormone-yaki. I think the English speaking world is unusual in it's aversion to eating internal organs.

[Charles]

No, they don't marinate the meat as far as I know. Besides I like most things shioyaki anyway. No tare for me, thanks. I actually like some of the innards. Especially hormone-yaki.

You never quite know what they do to the meat before it gets to the cook. There's some unidentifiable quality about Japanese chicken and beef that I haven't quite been able to put my finger on. I think maybe the processors soak it in water or brine, that's a fairly standard practice with products like ham in the US, it adds weight so they make more money.

I actually like some of the innards. Especially hormone-yaki. I think the English speaking world is unusual in it's aversion to eating internal organs.

Could I interest you in some haggis, steak & kidney pie, liver & onions, or some Scrapple?

[haig]

I live in nj and there is one city (ft lee) that is all japanese/ korean. they have japanese supermarket e.g mitsuwa where you can buy anything that comes from japan. they also have very good ramen and shabushabu restaurants. but no mos burger. but moss burger used to taste better 7 years ago, last year i didn't like it no more.
what i miss is yellow label lipton lemon tea (tasted different in japan and its the best) and my favorite ramen restaurant on abiko in osaka city.

i also miss aya matsuura and maki goto

[B Gallagher]

i also miss aya matsuura and maki goto

:P:wink:

[Samurai_Jerk]

No, they don't marinate the meat as far as I know. Besides I like most things shioyaki anyway. No tare for me, thanks. I actually like some of the innards. Especially hormone-yaki.

You never quite know what they do to the meat before it gets to the cook. There's some unidentifiable quality about Japanese chicken and beef that I haven't quite been able to put my finger on. I think maybe the processors soak it in water or brine, that's a fairly standard practice with products like ham in the US, it adds weight so they make more money.

I actually like some of the innards. Especially hormone-yaki. I think the English speaking world is unusual in it's aversion to eating internal organs.

Could I interest you in some haggis, steak & kidney pie, liver & onions, or some Scrapple?

There are some exception and I like all of the things you mentioned above. I don't count stuff like scrapple and hotdogs though because they are processed and unidentifiable. I still stand by what I said though based on anecdotal evidence. BTW, you are the first person in a LONG time that I've come across that even knows what scrapple is. You must be country as hell.

[Charles]

BTW, you are the first person in a LONG time that I've come across that even knows what scrapple is. You must be country as hell.

ha.. I only know about Scrapple because my Grandfather loved the stuff. He was a USDA meat inspector and researcher, and presumably should have known better.

[Samurai_Jerk]

BTW, you are the first person in a LONG time that I've come across that even knows what scrapple is. You must be country as hell.

ha.. I only know about Scrapple because my Grandfather loved the stuff. He was a USDA meat inspector and researcher, and presumably should have known better.

I haven't had that stuff since I was a little kid. I remember liking it but who knows what I'd think if I are it now.

My dad told me a story about this illiterate black guy from the backwoods that he used to be friends with. I vaguely remember the guy from when I was a kid. Anyway, my dad took him to a supermarket for the first time in his life. The guy didn't know what to buy and asked my dad what was good. So my dad suggested scrapple since it was cheap. A few days later my dad saw the guy told my dad how much he liked the scrapple. My dad asked, "How'd you cook it?" The guy answered, "Cook it? I didn't know you were supposed to cook it."

I wonder what the fat content of scrapple is because you could start out with a cubic foot of the stuff and by the time you're finished cooking it it'd be about the size of three stacked slices of deli meat.