As simple as it sounds, I'm craving. Haven't eaten anything the whole of today. Managed to squeeze in a strudel or two and a little bit of dinner which really wasn't much. Well, what can I say? Singapore's just too hot to actually feel the need to feed the stomach unlike Japan's Winter period.
Speaking of which, today I will be talking bout my favourite supper whenever I'm in Japan. Be it winter, summer, spring or autumn... this is the standard supper I "MUST HAVE". A little insight into my taste buds people? :)
Speaking of which, today I will be talking bout my favourite supper whenever I'm in Japan. Be it winter, summer, spring or autumn... this is the standard supper I "MUST HAVE". A little insight into my taste buds people? :)
PRESENTING(drum rolls..) : Mark.K.'s set A supper COMBO!
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| MUST TRY COMBO! |
Contains
1) Tarako/Mentaiko
2) Miso Soup
3) Japanese Rice
4) Japanese Egg
Why you ask I'm so particular as to term (3) and (4) with the word specific, "Japanese"?
Simple reason being they are unique to the country, you can't get it in Singapore unless you import them. Simple and clear cut.
Tarako/Mentaiko
Not many would know what this is and probably haven't tasted this wonderful and most delicious part of Japanese cuisine.
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| Mentaiko! |
This, ladies and gents is Mentaiko(marinated with to taste slightly spicy, cause most Japanese don't eat chilli-s like other nations do in SEA). Mentaiko is marinated Tarako which is the roe of the pollock fish.
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| Pollock Fish |
Although not a Japanese originated dish, Mentaiko was made to suit the tastes of its locals. Adapted from "명란젓"[Myeong Ran Jeot] of Korea which is spicier, the dish is usually eaten with rice as a topping and has since won a place in its people's hearts. It was voted one of the top rice dressings and is easy to prepare. Most suited for the fast pace of Japanese culture, it can be grilled... fried... baked... and well eaten just, cold! Isn't that just convenient?
The one in the combo and am craving for right now is the grilled style. Tingly on the tongue, it leaves a spicy after taste. Tasting slightly like cheese, it's a plus on my list of foods. Grilling or Baking it makes it taste rich and whole. Able to fill the stomach you ask? Yes!
Miso Soup
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| Miso Paste |
What Japanese would I be if I did not indulge in Miso Soup? I must say though, it is an acquired taste and one that is widely accepted at that. (Thanks to all those who love Japanese cuisine!)
Miso soup is made from what you see above, Miso Paste. Miso paste is made from fermenting rice, soy or barley with salt and a fungus called "麹菌"[Kojikin]. It is high in Protein and rich in vitamins, further promoting healthy foods in Japan lifestyle here!
Possible additions to the soup include, ”わかめ”[Wakame],Fish Cakes(sometimes Narutos), Tofu and Spring Onions.
Although there are other specialty Miso Soups from different parts of Japan, the origins of it still stay the same.
My favourites in the soup: Tofu and Wakame(Japanese Deep-Sea Seaweed).
Japanese Rice
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| 米（こめ）- [ Kome ] |
I believe that by now all those who love Japanese Cuisine must have at least tasted these wonderful grains of rice. Much like the rice/grains found in the Mediterranean, Japanese Rice(Kome) fluffs itself out nice and round. Sticky and mildly sweet, it is what makes most Japanese worry about their weight.
Rice from Thailand is thin and comes out drier after cooking while California Rice which roughly resemble it in taste does not have the exact same flavour.
It is rather mad to be explaining this to laymen who simply stuff rice down their throats but I rather find this a very big part in foods with rice in their menu. Japanese rice tastes very full and sweet in clumps you pick them up in with chopsticks or even the spoon. The sweet aftertaste makes every bite with other dishes just complete.
*It is very similar in taste with Borgul rice of the Mediterranean but differs in being sweeter.*
WARNING: Highly FATTENING, most of it goes to your cheeks. Proven
Japanese Egg
Eaten the exact same way it should be eaten, cracked neatly in the centre of a rice bowl which is later mixed with Soy Sauce. The common practice is to produce a hole in the centre of the rice clump so the egg can sit nicely within.
The colour of the yolk is distinctly different from that of the most South East Asian eggs. Difference in colour is already shown from the white exterior shell as opposed to the brown shells in most other egg types.
JUST A RUMOUR: Apparently, like Japanese cattle... the chickens in Japan are massaged and given high grade corn to feed. Though I believe they leave out the "Sake"[Rice Wine] feeding and limiting it to cattle, the chickens are otherwise treated like sovereigns in some way. Well, before they're killed themselves when they fail to produce eggs. (cruelty of being poultry.. sigh *munches on K.F.Cs*).
AH!! now I'm hungry, should I cook something cause this is just too far for me to obtain now. GRR!
Well, that just about concludes what I always love to have for my suppers in Japan!
Naruto
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| IT WAS JUST A FISH CAKE BACK THEN! |
Just a side not for those of you who do not know, the Japanese manga/anime that made it big came from this! This is "Naruto" and I'm sure those of you who love eating your Ramen know of this! :)
Now you won't be so clueless as to what this is called and be skeptical about its name, avoiding embarrassment! :}
Till next time,
"wash your hands before you eat!"
