ck/19164217.txt

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--- 19164217
The self appointed "King of Japan" is a massive weaboo douce. So, here's a thread devoted to real Japanese food (preferably bar/izakaya dishes ). The first person to mention donabe sucks cocks by choice.

First up, tonight's appetizer: kawa ebi (whole fried skrimps).
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Next, some sashimi: madai (a kind of sea bream similar to red snapper) and some trusty maguro (bluefin tuna).
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Now for something hearty: kakuni (braised pork belly).
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And some yaki onigiri (grilled rice balls). These are goma, shiso, and okaka (sesame, perilla leaves, and soy marinated bonito flakes).
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I made microwave mochi two days ago. Does that count? I dipped it in a sauce with ume su and genmai miso. Maybe that‘ll add to it?
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>>19164226
>>19164217 (OP)
>>19164221
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And to finish off with something sweet, dashi tamago (rolled omelet).
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>>19164234
Ok, these actually look delicious af. Did you make them yourself? Where did you get fresh shiso from?
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>>19164243
Looks like the beginning of some adult content.
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And the sake menu, just because. I drank the top left (Kariho) and bottom right (Takehara). Wife had her standby middle row left (Dewazakura).
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>>19164241
Not homemade. All the pics I posted are from the izakaya I went to earlier tonight. I live in jolly old nippon, so I can buy shiso at the supermarket were I so inclined (I actually don't care for it that much, but my wife loves it).
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>>19164249
Jap porn is so weird
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>>19164243
>>19164249

What else is Fatboy gonna do with twenty years worth of corn rations?
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>>19164232
After 10 years in Japan, I've pretty much given up on chain/delivery pizza. It's all so bad. The Domino's New Yorker is barely passable, and it's like $20 with a 50% discount for self-pickup.
The Neopolitan pizza at pizza specialty bistro places (like picrel) isn't so bad, but it's pricey and doesn't really satisfy the same cravings for a greasy cheesy pie.
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>>19164217 (OP)
looks good anon, do you just eat these whole?
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>>19164217 (OP)
>has eyes still
>has legs still
>has poop vein still
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>>19164287
Holy shit that's a bad pizza
I've often wondered, why don't Americans just go to these cities and set up American restaurants?
You'd think they'd be an instant success
But they don't exist, is it because the locals don't know better, or don't want better?
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>>19165188
Prohibited by law. No white pigslop allowed
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>>19165188
For neapolitan style, that's actually a great pizza. The dude who runs the shop has quite a few awards (from competitions in Italy). 

That said, there are a few 'American' restaurants, but in general they don't do that well because if they serve authentic USA fare (which will cost more since some of the ingredients are tough to get), the locals won't go that much and there often aren't enough Americans to keep them open. A few have a managed it (one not far from me), but I imagine it's tough to find the right balance that both locals and expats will accept and keep the prices low enough to compete.

>>19165144
Yup. Pop 'em in your mouth and cruch 'em. They're great. Crunchy and salty, not unlike pork rinds.
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>>19165330
Looks like too much tomato but I'm not eating it, I'm looking at it
What foods (besides pizza) do you miss from back home? What do you think people would want, including locals and expats?
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>>19164237
do you think he was actually into it or is just the best actor in the world
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>>19164221
When you get a plate like this in Japan is it normal to eat some of the daikon and sprouts? Or is it really just there as a garnish?
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>>19165494
You'd eat it
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>>19165330
kawa ebi sound excellent, i'll have to try when im there
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>>19164287
where tf is this that looks excellent 

i used to order from Fakalò (near okachimachi) a lot but then i moved to western tokyo so i haven't been in awhile. only pizza i really get now is pizza-la, pizza slice in shibuya, or my secret spot that i wont tell anyone about
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>>19165349
I miss hot stuff mostly: buffalo wings, Nashville chicjen, tex-mex, and the like. 

I also miss generic ethnic food: greek, middle eastern type stuff (gyros, shawarma, falafel).

And then there's American classics like BBQ, chili dogs, grilled cheese, greasy spoon dinner stuff.

One of my biggest gripes, though, is despite there being a bunch of burger joints, very few of them are any good. They all make the same faux gourmet burgers with boring unseasoned thick patties, and a mountain of toppings. Almost no one makes a crispy edged smash burger, with simple cheese and pickles/onions. Some things are just better kinda cheap and greasy.

As for what other people want, I couldn't say. Customers are fickle.

>>19165494
Yeah, we eat the daikon, shiso, and sprouts. Some do, some don't. 

>>19165842
Unless you get out to Chiba, then you probably won't have a chance to eat it. It's in Inage, called Perte. You need a reservation, as it's literally always full (I've never been able to just walk in, despite trying dozens of times... even on weekday afternoons).
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>>19164239
Is there a certain way of eating this? Is there something in the recipe to make this something special? Because fuck omelets. It's just eggs.
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>>19167394
Yeah. They use a little sugar to sweeten it and dashi (seaweed/fish broth), then roll the thin sheets of omelet up in this special pan, so it's extremely fluffy and jiggly. Pour a little, cook a sheet, roll it up, repeat, until you have like a dozen layers. Honestly, theres a bit of art to making it the right texture, some places are way better than others. 

Then you put a dollop if grated daikon and some soy on top. It's really good.