Japanese Food

japan is way beter because.... 1it is free 2and it is not a comunism 3they have photo and video booths 4they invented cell phone tikets and robot Olympics and stuff that's why.

Kanikamo, also known as imitation crab meat, is a seafood product made from surimi, which is a paste made from fish, typically Alaskan pollock. It is flavored and colored to resemble crab meat, making it a popular ingredient in sushi rolls, salads, and various seafood dishes. Kanikamo is often used as a more affordable alternative to real crab meat and is enjoyed for its mild flavor and convenient preparation.

No, Domburimono and sukiyaki are not the same thing. Domburimono refers to a Japanese rice bowl dish topped with various ingredients, while sukiyaki is a hot pot dish featuring thinly sliced beef cooked with vegetables and tofu in a sweet soy sauce broth. Both are popular in Japanese cuisine but differ significantly in their preparation and presentation.

konichiwa.

Umami

Tempura is a Japanese method of preparing food. Meats, vegetables, and/or seafood are coated and fried in batter until golden. This style of cooking was brought to the Island by Portugese traders about 400 years ago. The recipe is simple:

1 egg or egg yolk or egg whites, beaten

1 cup cold water, about 40 degrees is fine

1 cup flour

A dash or splash of dry white wine, if desired

Beat the egg, then add the water and the flour. Mix until moistened, lumps will remain. Don't let it get sticky or the tempura will be oily. Dip the fish in flour and then the batter. Vegetables (squash, carrots, broccoli, anything you like) can just be dipped in batter directly. Fry in hot oil 2-3 minutes on a side until golden and drain. Don't crowd the pan, do in smaller batches.

Serve with dipping sauce of your choice. Soy sauce with a little mirin or wasabi are traditional in Japan.

ham = hamu ハム

I believe this would be Kanaye Nagasawa.

If incorrect then- I have no idea. Then again, I'm not partial to California wines. So why I should know this is a mystery even to me.

england

no way

Possibly

Japanese

NO

Yes

Pizza

Japanese. And tasty...

That's a contradictory question--Tokyo isn't a nation, it's a metropolis.

Chilly, chill, cold, bracing, brisk, crisp, fresh, refreshing,invigorating, nippy

Composed, ascool as a cucumber, collected, coolheaded, levelheaded, self-possessed,controlled, self-controlled, poised, serene, tranquil, unruffled, unperturbed,unmoved, untroubled, imperturbable, placid, phlegmatic; informalunflappable, together, laid-back

Stylish, chic, up-to-the-minute,sophisticated; informal trendy, funky, with it, hip, big, happening, groovy,phat, kicky.

1. It is a fermented and salted product, so it really doesn't spoil

2. Keep it in an airtight container in the fridge for up to 1 year

3. White mold that may form on the top is harmless and can be mixed back in or scraped off (it is tastless, but if you are allergic don't eat it)

4. The darker miso can be left unrefrigerated for awhile (I couldn't figure out how long, but it seemed several days was implied); the lighter miso needs to be refrigerated but won't spoil if you leave it at room temperature for a day

5. Some miso is pasturized, this type should always be refrigerated

6. You could probably freeze it but since it stays safe in the fridge for a long time, why bother.

IDK.... the population as of March 2009 is 127,076183 making it the world's tenth most populated country! CYA!

it means turkey in Japanese

silk?

Gomaae.

MSG _________________ Umami is a savory rich flavor (deliciousness) detected in foods of amino acids and glutamate The term umami does not directly translate to English. It's true that the food additive MSG (monosodium glutamate) is a 'spice' used to add umami flavor to foods. General foods that have the flavor of umami include: * Tomatoes * Potatoes * Some fish * Kelp * Cheeses * Pork