Going to a Japanese supermarket tonight. Give me some Japanese recipes and ingredients. No sushi though.
also what the fuck kind of noodles do I use for ramen? am i suppose to just use that awful block from instant ramen or is there something better?
>> kind of noodles do I use for ramen
Ramen noodles. That's what they're called. Though all sorts of other noodles can be used if you like, there's a zillion varieties of Ramen and different sorts of noodles are used.
Useful ingredients from a Japanese market:
Kewpie mayo
Yuzu juice
Mirin
Sake (for cooking with)
Katsuobushi
Miso paste
Nori, Konbu
Shichimi Togarashi
Sesame oil, sesame seeds
>>7515951
Get some wasabi and eat your steak with it senpai
Ive been wanting to do that fug
>>7515951
asian markets have a very large noodle sections. they also usually have fresh made noodles. if you plan on making ramen i hope you have all day. making the stock takes a while.
>>7515951
take a look through the candy or sweets section when you go. there should be alot of new things for you to try.
Don't forget Pocky!
>>7515973
Always get pocky and that japanese soda in a glass bottle where you have to push the glass ball in
>>7515959
Buy kewpie only if you want to be a fat fuck. Whenever i have kewpie on hand i eat it with everything or just squeeze it into my mouth.
>>7515959
>Katsuobushi
Actually have an unused package of that at home. No idea how to use it.
Go away, Lucina. no one likes you
>>7515960
Haven't heard of this before. Why does that sound good to you?
>>7516058
You see some (cheap)steaks just tastes oily and bland. And i've been to a donkatsu place where they serve wasabi in soy sauce to dip beef katsu with. I thought applying that to steak would be nice. Obviously i would want real legit wasabi for that, not some fake ass shit.
>>7516031
>No idea how to use it.
It's for making dashi (broth). First you steep some konbu (kelp) in hot-but-not-boiling water for about 45 min or so. Remove the help, heat the water to boiling. Drop in the katsuobshi. Leave for a minute or two, then strain.
...anyway, that's it's main use. I've also seen small pieces of it used as a garnish for various dishes.
