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Hideki Master's Menu!


manku

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Ehime on Shikoku island and it’s city of Matsuyama(that’s the city and namesake) is famous for its tarts...they’ve been honed with red beans over the eons since the Portuguese introduced them...

and for sure botchan dangos....dangos are exquisitely light dumplings from rice flower and ehime province is known for their botchan take on the Japanese staple...

 

just a guess...

wouldn’t mind seeing saki but Hideki is a bit of a tea-tottler...not a strict Prohibitionist but rarely imbibes spirits 

 

-chris

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As long as it isn't fajitas, I'm all good. 

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Tarts and dumplings are the staples of his island...

they are quite famous for the tarts

 

-chris

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3 minutes ago, Poolparty said:

Yeah Idk why everyone assumes it's going to be sushi. If I won the Japanese Masters I'm not picking American cheeseburgers. Actually that's what Hideki should choose -- In and Out

 

Made from Kobe beef if you want

By Wrx comments if I won everyone would be eating muktuk and haggis. Except me I hate muktuk and tolerate haggis occationally.

Edited by Bad9
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1 minute ago, Bad9 said:

By Wrx comments if I won everyone would be eating muktuk. Except me I hate muktuk.


i reckon I’d go with salt lick barbq from austin, my birthplace...

 

but if I had my true druthers it would be chicken fried steak with white gravy(made with the supervision of the panhandle Christosterone branch)

no sides!!

Dr Pepper or Diet Dr Pepper only for drinks!

well, and shiner

 

-chris

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1 minute ago, Christosterone said:


i reckon I’d go with salt lick barbq from austin, my birthplace...

 

but if I had my true druthers it would be chicken fried steak with white gravy(made with the supervision of the panhandle Christosterone branch)

no sides!!

Dr Pepper or Diet Dr Pepper only for drinks!

well, and shiner

 

-chris

If we're going homebrews I'll go with a local swill called dogberry wine.

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1 hour ago, Bad9 said:

If we're going homebrews I'll go with a local swill called dogberry wine.


shiner is a texas treasure

 

 

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I suspect he will find something that both honors/represents his culture but will be easily palatable to western diets/tastes.  There are lots of pork, beef, and chicken dishes that qualify; okonomiyaki is fantastic; curry is superb; soba is wonderful hot, cold, or in yakisoba; etc.  These type items not only taste great they would also not pose a terrible burden on the Staff at ANGC in finding the ingredients and preparing them properly.  It’s not like they can simply send the head chef to Tsukiji the morning of the event.

 

Agree with @Christosterone that at least one menu item will be from his home area.  I have a Japanese language instructor and she regularly brings treats from her hometown in Ishikawa prefecture.  They have all been wonderful with the exception of puffer fish roe which was basically like eating dried out commercial catfish bait.

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When I worked for a Japanese company the translator was always tickled that I always tried everything they brought in.  I actually liked the dried shrimp cracker things.  Sort of a salty taste that you could tell was seafood in nature by its slight fishy taste but not overly so that it was too much.

 

I have found Japanese food to have flavors that are, while not always the most pleasing to my palette, rarely strong.  You get little hints of flavor not over-bearing flavors in dishes.  The exception is wasabi.  I don't mind it in small doses but sometimes they'll go heavier than I care for.  For me it is not the heat but the flavor.  If you have ever eaten an ant or ant larvae it sort of has that acidic, harsh flavor.

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Good article on Washoku delicacies....

 

 

https://gurunavi.com/en/japanfoodie/s/2017/05/a-guide-to-washoku.html?__ngt__=TT11b4b8a6e006ac1e4ae213fSqIULZ-acw-KMZ5YDF961

 

 

Traditional Japanese cuisine, known as “washoku”, is a culmination of centuries of cooking practices in Japan. In 2013, it was designated a UNESCO Intangible Cultural Heritage, in recognition of the social customs that have been passed down in Japan for over a thousand years.

 

Washoku is, at it’s heart, a simple preparation of rice and side dishes made with a variety of seasonal ingredients. It’s this wide variety of dishes that allows the meal to become a palette of flavors and colors attuned with nature and the Japanese aesthetic.

 

Today, people around the world may be familiar with dishes like sushi and Kobe beef steaks, but traditional Japanese food is still largely only found in Japan. Served at ryokan inns, traditional Japanese restaurants, and even Buddhist temples, washoku is a culinary experience not to be missed!

 

 

 

 

19C93F8A-FDB5-4FD7-A510-84A66019C64A.jpeg

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10 minutes ago, bscinstnct said:

Today, people around the world may be familiar with dishes like sushi and Kobe beef steaks, but traditional Japanese food is still largely only found in Japan. Served at ryokan inns, traditional Japanese restaurants, and even Buddhist temples, washoku is a culinary experience not to be missed!

 

 

 

 

19C93F8A-FDB5-4FD7-A510-84A66019C64A.jpeg


My wife and I spent a couple days in a ryokan in Matsumoto a few weeks ago.  It was a glorious experience.

 

The meals were nearly like the early scene from ‘My Cousin Vinny’ in the diner where the menu offered “Breakfast, lunch, or dinner.”  You chose your main protein and everything else came out in four to five courses (small portions...) that looked quite similar to your attached picture.  The variety and combinations of flavor profiles were simply fabulous.

Edited by Aviador Naval
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1 hour ago, smashdn said:

When I worked for a Japanese company the translator was always tickled that I always tried everything they brought in.  I actually liked the dried shrimp cracker things.  Sort of a salty taste that you could tell was seafood in nature by its slight fishy taste but not overly so that it was too much.

 

I have found Japanese food to have flavors that are, while not always the most pleasing to my palette, rarely strong.  You get little hints of flavor not over-bearing flavors in dishes.  The exception is wasabi.  I don't mind it in small doses but sometimes they'll go heavier than I care for.  For me it is not the heat but the flavor.  If you have ever eaten an ant or ant larvae it sort of has that acidic, harsh flavor.


Your one of my favorite posters on the internet...

and ur avatar rocks

 

-chris

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I suggested in the other thread that my menu would consist of sashimi.  I'm pretty sure Hideki will some variation of that.  Maybe even jirashi which is one of my favorites.  Couple that with some good wagyu and it's on like donkey kong.  Miso sea bass is mighty tasty as well.  Maybe he will do a lobster sashimi.  Now I'm hungry. 

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