Have you tried this traditional japanese food "nagisoba?" Im having it for a supper tonight. Very excited.
Yeah. It's pretty gross.
Are those hot dog chunks?
I prefer the japanese food "hambagu"
Nagisoba's delicate roots being from the beautiful Kyūshū region, galisoba's origins are from Kōshin'etsu. A fine option for the easy-goers!
I have only had the variation of it. It's called Shiskónmakarasoba and it's more common in the Shenko region, but it's basically the same as nagisoba.
>be japanese
>confused
>oh
I am rused
that's potato soup, baka.
>>7538023
There's also a dish more common further up north called rosurupotuto. Very delicious. Highly traditional. Barely known in Kyūshū.
I'm envious of your supper, fellow co/ck/. Nice taste, man.
some of these look alright, the others look shit.
am i being rused?
>>7538593
are those brownies in the soup?
>>7538646
They're a traditional bloodcake called "rosuru".
>>7538659
is it tasty?
is finnish food tasty at all, it doesn't really look like it
>>7538673
It is tasty. If you can imagine a brownie-like texture with a mild bloodcake flavour, potatoes sweeter than any you've had before, plentiful salt and black peppercorns, fatty pork and onion, you've got what a good bowl of rössypottu tastes like.
Thing is, Finnish food tastes pretty shitty unless you've got good, fresh ingredients. They tend to be expensive, as the Finnish consumer market favours cheap, flavourless and sub-par products. There's a lot of good shit out there, but it's generally too expensive for most Finns to appreciate it (aside from fresh veg in summer). Root vegetables, grains, dairy and animal-fats are what give Finnish food its flavour. The traditional cuisine involves a lot of fermented stuff, too.
There's absolute nothing like a nice bowl of traditional salmon soup made with no consideration for how healthy it is.
>>7538699
Sorry, *give traditional Finnish food
>>7538699
That does sound tasty, and that lohikeitto looks good too, I love salmon. I may have an opportunity to try homecooked finnish food sometime in the future, and probably most likely nakkisoppa but it's hard to get over how makkara looks disgusting to me either way.
https://www.youtube.com/watch?v=GCHDp-eEQ3U
>>7538730
Yeah... we call sausages like that 'floury' for a reason. They taste good because of all the salt and the amount of fat, especially when fried before put into a soup, but they are kinda disgusting. At the same time, sausages like that have been the people's favourite since the 70's. If you can find a old-timey recipe for salmon soup that uses plentiful butter and fatty dairy, you're pretty much set. Another thing worth taking a look at are Finnish baked goods. All the really good shit like the local varities of fresh water fish, the berries, etc. are most likely not as readily available where you're from, but there's still plenty of good stuff to look into.
>>7538742
> fatty dairy
ah pooh, only a dream for me then.
but still this is all very good info! I've been trying to branch out in cooking less asian-style things, but I'm never sure if a recipe is good, or at least not shit.
>>7538766
Trial and error, my friend. I'd encourage you to look into Russian and Eastern European cuisines, too.
>>7538783
it's just hard to tell if I'm "doing it right" if I haven't tasted the dish before. I guess i'm not very good at following recipes to the T and just work off intuition.
I have made plov on a Ukranian friend's reccomendation, and I'm planning on making halászlé for the 2nd time tomorrow. Both were very tasty.
>>7538797
Well, that's sort of how it has to work with some foods. Then again, if it doesn't taste good to you, you make alterations. Authenticity is hard to achieve without the same ingredients, anyway. E.g., milk tastes completely different in Central Europe compared to Finland.
I don't doubt those things being tasty for a moment.
If you've got a taste for meme travel shows and shameless propaganda, you could give these a watch to get ideas.
https://www.youtube.com/watch?v=84JDS5VMYoY
https://www.youtube.com/watch?v=02JSKf_k-L0
>>7538805
I'll give those a look, thanks for the recc
