The Gaijin Guide: Meals/Snacks

Japanese Meals/Snacks
Check out www.bento.com for a primer (one of many) on Japanese food. 'Course, everyone knows about sushi.
It's the more exotic stuff that gets things interesting!

	Abalone (Awabi) - Jananese (Multi-Asian) A summer delicacy, awabi is abalone - a small sea snail known as a "sea ear" due to the shape. Abalone toughens as it cooks - even when raw it is somewhat rubbery, although the flavor is mild and pleasant. Known by the Chinese as one of the four "treasures of the sea", abalone was once even used as currency. Speaking of money, the price is somewhat high for these little guys. Would I try again? Not in a hurry, given the cost ($5.00 a piece). Where I found it: Maeda Sushi
	Chestnuts (Peeled) - Japanese At first bite, I didn't like them. But they grew on me. The sweetness of the chestnuts, which are softer than I would expect, gets more intense after you pop the first few. Not bad. Would I try again? Yes, I would. Where I found it: JASMart
	Chirashi - Japanese Lazy man's sushi (the name means Scattered Sushi) slabs of raw fish (aka Sashimi), atop vinegared rice. Very pretty, and the ingredients are the same as your standard sushi - with no rolling whatsoever required. Would I try again? Nah - like all sushi, it was tasty. But if I just want raw fish over salad/rice, I'll go for the spicier option of Korean Hwe Du Bap. On the other hand - it's really easy to prepare if you want to make your own sushi munchies Where I found it: Go
? *Picture not found*	Crazy Fish - Japanese By Shirakiku. Little tiny dried fish, with heads and eyes still attached. Mixed in a snack pack with slivers of almonds. It was a kick to eat them in front of people (okay, my husband) and they weren't bad. Main drawback - the dried fish were so sharp that they were poking the top of my mouth. They hurt. Would I try again? No, but I now have bragging rights that I tried it. Where I found it: JASMart Phil says: "It was NOT okay to eat them in front of me. I'm scarred for life, dammit!"
	Edamame (Mao Dou - Edible Soybean) - Japanese A common, traditional Japanese appetiser. Simply boil, shell and eat. (That "shell" part is kind of important. First time I tried them, I didn't know enough not to eat the outside. Tough, chewy and not so great.) The peas are nice, though. Would I try again? Yes, although I'm not crazy for it. Where I found it: Any decent Japanese restaurant
	Filefish - Japanese Shichimi Hagi Dried, seasoned filefish, by Azuma Foods (and other companies, I'm sure.) Like shredded squid and cuttlefish, this dried fish is a really yummy chew. Look for the "Party Time!" packs to try. Would I try again? If they were cheaper (they're $4.00) I'd eat them regularly. Where I found it: Tongin Mart
	Hebo - Japanese Pronounced He-bu. Baby honey bee in sweet soy sauce. Yes, you read right. Honey bee. It's a delicacy, and hard to find. It's expensive ($10 or so a dish), and comes in one of those little tiny cups that fit one serving of soy sauce. It's not all that recognizable - just looks like little brown lumps, but if you look close enough, you can see a leg or two. Not bad. The taste isn't squishy - rather, it's a tad firm-mushy/grainy, like a sweet lima bean in soy sauce. I liked it, although I won't rave about it. It was nice, and I'm glad I tried it. Now, if only I could find Inago, which is grasshopper.... Warning: I've since had a a slight allergic reaction to the hebo - so if you're sensitive to such things, be careful! Would I try again? If not for the cost, yes. Where I found it: Chikubu
	Inari - Japanese A type of sushi (see below), where vinegared rice is stuffed into pouches of deep fried bean curd (aburage). What can I say? It's filling, and nice - hits the spot, although with the subtle taste of much that is Japanese... Would I try again? Yes, although only on occasion. Where I found it: Don't laugh. Stop and Shop in Yonkers.
	Isobe Maki - Japanese If you're really into Japanese food, you might already know what mochi is. Dough made from pounded glutinous rice, it's the stuff used to wrap the sweets known as daifuku. But its not just for sweets. Available in most Japanese markets in dried, rectangular slabs, mochi can be grilled, broiled. toasted, or added to soups for savory snacks. Commonly eaten for Japanese New Years, this particular recipe consists of mochi toasted until lightly brown on the outside, and chewy-gooey soft on the inside. The resulting puffy white mass is wrapped in Nori Seaweed and dipped in soy sauce for flavor (by itself, mochi is flavorless.) (How to cook mochi? Just stick it in the toaster oven for about 10 minutes, and watch it puffy up like a Stay-Puff Marshmellow. For a quicker treat, mochi can also be microwaved - resulting in a gooier result and a less crispy outside.) Honestly, while its not particularly nutritious, it's a very addictive snack! For that, it earns a 3.6 GG rating - with a slight warning: mochi is extremely sticky. Chew it slowly, 'cause every year, this adorable little treat results in more choking deaths in Japan than poisoning from Fugu Puffer Fish... Would I try again? Yes, chewy goodness, and tons o carbs - got to splurge occasionally! Where I found it: Couldn't find it around town, so I bought some at JASMart and made my own...
	Kare Raisu - Japanese I love curry. Got my first taste of it at home (Egyptian style), then learned to love the Indian varieties. Eventually, I got around to Thai curry...and the saga continues. So, of course I had to give Japanese curry a try. Besides...curry is very popular in Japan (having been adapted to the national palate. They have curry bread, curry noodles...and your basic curry rice. And since JASMart has a "curry club" (and reasonable prices), it was the obvious first stop on the curry quest. So tonight I ordered a batch, and promptly tucked in. What a shame. Nothing wrong with it, mind you. I was...nice. Pleasant. And OH SO BLAND. Japanese curry has a slightly sweet taste, and pleasant mild flavor and absolutely no burn whatsoever. It's like a mild salad dressing for your rice. So if you find regular curry too hot- you might just like it. But if you're a curry fiend like me? Never mind...think I'll saunter up the block and go to Little India's Curry Hall of Fame right now...ta! Would I try again? No - way, WAY too bland. Then again, maybe that's your thing.... Where I found it: JASMart
	Miso Soup - Japanese A daily staple of Japanese cuisine, often served for breakfast! Includes Miso paste (which comes in several different flavors), wakame kelp, bonito flakes, and (usually) tofu. Would I try again? Actually, I'm not overly fond of Miso Soup - it's a little bland for me. Where I found it: ANY Japanese store or restaurant.
	Natto - Japanese Natto! It's the durian of Japan! Natto is supposedly inedible for Westerners. It's fermented soybeans - sticky, webby, smelly, and usually served over rice and a raw egg. (Salmonella, anyone?) The thing is, it's really healthy, and (unlike tofu) the fermentation process supposedly breaks down the soy enzymes that the body has problems digesting. I never had a problem with either the alleged stickiness or smelliness - but at first try I thought the taste was nasty. Until I tried natto in soy sauce. And then it was wonderful! Improves the taste 100%. Natto--should you be brave enough to try--is available in most Japanese markets, although they'll probably give you a weird look when you buy it. (Poor caucasian, doesn't know what they're getting into.) 4/05 Update: I've just found out that Natto also exists in dried, roasted form! It looks something like peanuts and make a great grab n' go high protein snack. Check out Natto Boy for details. Would I try again? Yes - and I'd love to learn to make it at home. Where I found it: JASMart For more information: Take a look at the Natto for Everybody! homepage. It includes a primer, as well as information on how to make Natto at home (commercial Natto can get a little expensive) if you are so inclined...
	Neopolitan Spaghetti - Japanese A popular Japanese fusion/fast food. Regular spaghetti, served with a chopped up hot dog...and covered in ketchup. Really. I'd been curious about this one for awhile, having also seen it at Taipan Bakery in Chinatown. The reality was much less interesting than the anticipation. After all...it's just spaghetti and ketchup. No big whoop, and really not worth the bother. But DON'T let this review stop you from going to Hiroko's Place...because despite the spaghetti, it's a good place to go. Would I try again? Ummm....no. Gimme Korean TTeokbokki over this any day.... Where I found it: Hiroko's Place
	Noodles (Ramen) - Japanese You know, that stuff that you get in little packets at the local grocery, that you ate way too many of in college? Okay, well those are the Americanized versions of Ramen noodles - a really popular dish in Japan. Though the dish started in China, Japan has adopted it at its own - a simple recipe of noodles swimming in a meatbased broth - topped with any number of little extras (such as seaweed, scallions or even stuff like marinated bamboo, known as menma.) One thing worth knowing for anyone who wants to try to real stuff: there are four basic variations on Ramen noodle broth: chicken broth (shio), Tonkotsu (pork), Shoyu (soy sauce) and miso (made from chicken stock and miso paste.) So many types to try, and so little time... Sigh. Maybe I'll just go get an onigiri instead....! Would I try again? Yes. Where I found it: Everywhere, esp. Rai Rai Ken.
	Noodles (Shiritaki) - Japanese Japanese noodles made from yams (the Konnyaku root) - they're translucent, slippery, and don't have much taste of their own. But they're still really neat - extremely low carb, and low calories. Have your pasta, with no guilt! They come in a liquid filled pouch and require little preparation. Would I try again? Yes. Where I found it: JASMart
	Noodles (Soba) - Japanese Buckwheat noodles, made of soba-ko (Buckwheat flour) and Komugi-ko (wheat flour). It comes in dried bundles and can be served hot or cold, with a soy dipping sauce on the side. . Soba noodles are about as thick as spaghetti, and have a slightly nutty taste. It's supposedly best when freshly made (although I haven't yet had the pleasure.) Would I try again? Yum, sure. Where I found it: Any decent Asian store.
	Noodles (Udon - Jumbo) - Japanese The thickest noodles out there - jumbo noodles are easy to cook (5 minutes in hot water), chewy and quite satisfying. You can get 'em in 3 packs for about $1.50. A great meal deal, and beats Stop N' Shop fake ramen... Would I try again? Yes. Where I found it: Tongin
	Ochazuke - Japanese a.k.a Bubuzuke A simple Japanese dish where green tea (cha) is poured over rice and one or two toppings (plums, salmon, etc.). It's often used as a quick snack, and a handy way to dispose of leftovers. This is soooo simple - but actually quite nice. I had it when I was coming down with a cold, and it had the same comfort food affect as chicken soup. Mmmmmmm, warm tea in rice! I like. Would I try again? Yes, especially on days when I'm coming down with something... Where I found it: A Japanese spot in St. Marks (the name escapes me...)
	Okonomi - Japanese Okonomi - it means "as you like it" in Japanese. Okonomi-yakis are sort of a cross between Japanese pizza and a pancake. It can be made with any number of ingredients, hence the "as you like it" meaning. It can have cabbage, octopus, squid, almost anything - grilled on a hotplate, and then covered with sweet brown sauce and bonito flakes. They are VERY yummy - and then only place I know of that has them in NYC is Otafuku. Four stars! I'm gettin' the recipe... Would I try again? Oh yes! Where I found it: Otafuku
	Ome Rice- Japanese A friend of mine tells me that this particular dish is also popular Puerto Rican fare (!). A simple meal consisting of fried rice, topped with an omelet and smothered in good old ketchup. Yes, ketchup. (Japanese fusion food...obviously not old style traditional.) Had mine at Choga, a little spot in the west village. Tasty, and extremely filling. Am I overly wowed? No...but it was a decent meal nonetheless, and will most likely keep me stuffed for the rest of the day. Would I try again? Nah - though it does give me something of a hankering for good 'ole plain eggs n' ketchup. Where I found it: Choga. Also available at Hiroko's Place
	Onigiri (aka Omusubi and Nigiri-meshi) - Japanese It's a Japanese sandwich! Kind of. Onigiris are molded rice with various fillings such as tuna, salmo, natto, mint or plum. They're often wrapped in seaweed, and are usually triangle shaped. Extremely popular in convenience stores in Japan. Love 'em - they're very convenient, and the seaweed is crisp to bite into. Plus, I'm a fan of the various fish fillings.... Where I found it: JASMart Would I try again? Yes, and I have before... An almost four stars rating.
	Osechi Ryori Dishes - Japanese Traditional New Years dishes, kept in special stackable bentos (pretty, lacquered boxes known as Jubako.) Primarily homecooked cold dishes, most osechi have a special meaning (with symbolism of such things as joy, health, long life, and the like.) Many types of osechi exist, such as vegetables simmered in soy sauce (nishime), long soba noodles (toshi-koshi soba)...and definitely more than I've yet had the opportunity to try (FYI: Japanese New Year happens the same time as in the US - in case you want to go hunting for some of these snacks. Following are a few of the more common dishes to look for: Date Maki (Sweet omelet, mixed with fish paste.) (Haven't tried) Kagami Mochi (Stacked, round rice cakes, topped with an orange. Often used as an altar decoration.) (Carbo-rific, really yummy with a touch of ponzu soy sauce...and easily broiled in the microwave.) Kamaboko (Broiled fish paste) (Haven't tried) Kazunoko (Herring Roe) (Haven't tried) Konbu (Specially prepared seaweed) (Haven't tried) Kuri Kinton (Mashed sweet potato and sugar cooked chestnuts.) (Yummy) Kuro-Mame (Black beans, cooked in sugar) (These are FAB!) Tazukuri (Dried sardines in soy sauce) (Haven't tried) Zoni (Vegetable soup with chunks of sticky, mochi rice cake) (Haven't tried, but really want to.) Would I try again? Oh yeah. At least, I really liked both the Kuromame and Kuri Kinton (very sweet, and nutritious, too!) Where I found it: JASMart and Sunrise Market
	Pickled Plums - Japanese Umeboshi. Japanese plums that are soaked in brine, sun dried, and then returned to brine. Very traditional and popular. Supposedly, umeboshi aid in digestion, and are a good cure-all with rice for the sick. All that said, I found them too salty, and didn't enjoy chewing around the pit. Not my thing, at least eaten when straight from the jar. Would I try again? No thanks. Where I found it: JASMart
? *Picture not found*	Prepared Cuttlefish with Cheese - Japanese Cuttlefish, with the taste of cheese. These were surprisingly yummy. Very cheesy, very little cuttlefish taste. I hear things like this are popular snacks in Japanese bars. Would I try again? Yes, although I'm too cheap to pay for it. If someone gave it to me, I'd gladly partake. Where I found it: JASMart
	Shredded Squid - Japanese Shredded, seasoned squid found in convenient snack bags. The smell of fish is very strong (almost cloying), and hits you the minute you open the bag. And you can really taste the MSG with every bite. But I still like the stuff! Not only is it convenient and portable, but it tastes good, and is a very good source of protein for those of us who care about such things. (Bodybuilders and athletes, take note.) But be careful opening it in the office. You might become rather unpopular...Four stars. Would I try again? Definitely, athough the cost per bag has held me back. Where I found it: JASMart Phil said: "Just shoot me."
? *Picture not found*	Skewered Prepared Cuttlefish - Japanese Dried cuttlefish on a stick with BBQ spices. Packaged in a ready to eat snack bag. Actually, this tasted pretty good. There's a slightly fishy taste, but the BBQ seasoning comes through. And the fish is healthy for you! Would I try again? Yes, but not regularly. Where I found it: JASMart
	Sushi/Sashimi - Japanese Oh heck, everyone knows sushi. There's way too much on the web already for me to add anything significant to a discussion of this terrific food. I love the stuff, and have for many, many years. Sushi is not just raw fish - it can be vegetarian (eg, California Rolls), and the defining trait is actually the vinegared rice. But raw fish is a wonderful part of sushi and sashimi (sushi without the rice). If you haven't tried it yet - shame on you! My absolute favorite is Spicy Tekkamaki, which is rolls of raw tuna with seaweed and rice, topped with a spicy Worchester type sauce, mixed with Kewpie mayonnaise. Five stars! (Out of four.) Word of advice? Don't drown your sushi in soy sauce. Enjoy the flavors for what they are. And if you've never had that green stuff next to it before - eat the whole thing at once...it'll make for a wonderful story that you can tell your friends for years to come! Heh heh heh. Would I try again? Give me some plum wine, and let me go to town! Where I found it: Hmmm..you mean just the last time I passed the local sushi restaurant? For more information: Try Sticky Rice, a great entree website to the world of sushi...
	Takoyaki - Japanese About the size of a golf ball, Takoyaki is a grilled/baked ball with octopus meat, flour, egg and water (and usually a brown sweet sauce poured over the top.) It's a popular light snack food in Japan, usually served from street stands. The ones I had were hot, and good, but had no particular "taste" to them. IE: they didn't taste like fish, for instance. Would I try again? No. They were good to try, but too oily for my tastes. Where I found it: Otafuku
	Tamago Kani (Seasoned Dried Crab) - Japanese Dried little crabs (with shells) in a snack pack. The package says it has corn starch, sugar, MSG, sweet sake and salt. Wow! These are great! The shell is soft, chewy and edible. I can't explain the taste, but it's extremely addictive. Didn't think I'd be saying this but four stars! You owe it yourself to try these things. Would I try again? Yes (although at $4.00 a bag, it will be an occasional treat.) Where I found it: Tongin Market.
	Tempura - Japanese Batter fried seafood and vegetables. It might surprise alot of you to learn that Tempura wasn't originally a Japanese dish - they got it from the Portguese around the sixteenth century. Supposedly, the name comes from "Temporo", which means cooking in Portuguese. It's good, it's crunchy, and it's ubiquitus in any Japanese restaurant that you frequent. No surprises here - just good. Would I try again? Of course. Where I found it: Any Japanese restaurant.
? Picture not found (And aren't you glad?)	Testicles (Turkey) - Japanese I'd actually been looking forward to these - darn it, talk about exotic! But when the $6.00 dish came out, there were just four chunks of meat about the size and shape of large lima beans on a bed of lettuce. (Don't know why, but I thought they'd be substantially bigger. I'm sure the turkey wished so, too.) As for the experience? Tight on the outside and soft on the inside, alot like german sausage - and salty (created by the cook, not inherently so.) Okay, now, time to stop giggling!!!! All in all - quite disappointing. Last time I eat turkey balls. (I told you to stop giggling, darn it!) Just wait until I try bull penis....! Would I try again? No. Where I found it: Kenka
	Tofu - Several Asian Countries Tofu - now there's an item that absolutely everyone has heard of - so here's the obligatory quick post. Tofu is made from soy beans that are soaked, cooked, mashed, pressed and separated into a type of curds and whey. (Look here for more detail on the process.) High in biologically complete protein, tofu makes a good vegetarian replacement for meat. What to do with it? It can be scrambled, diced, or deep fried (resulting in a crispy outside and a soft creamy interior). It doesn't have much taste by itself, and takes on the flavor of whatever it's cooked with. Would I try again? Of course. Where I found it: Geez, anywhere
	Uni (Sea Urchin) - Japanese I'd heard about Uni from people who winced while discussing it. They didn't like the texture, nor the taste. The way Uni is prepared (one of the ways) is that you cut it open, and serve in its own shell - inside, you'll find a mix of purple goo and a few tiny pink things. The pink things are it's reproductive organs, and that's all that you eat. I found it to be a fine tidbit. The pink stuff is bland, and soft, but nice. Nothing horrible at all. A neat change of pace from tekkamaki. And the shells are pretty and purple. Would I try again? No - but for two reasons. One: it's rather expensive. Two: it's a lotta work, for a teeny tiny amount of food. Kind of like crabs and crawfish, but worse. Where I found it: Oyster Bar, in the basement of Grand Central Station, where the nice thing is that you can buy it by the piece, thereby limiting the financial cost to giving it a taste. Okay, they're snobby, but it's still a good deal!
	Wasabi Peas - Japanese As you all probably already know, Wasabi can be coated onto other foods (such as peanuts or crackers) for a snack with zing. One such traditional snack is wasabi dried peas. Unlike plain peas, they're pretty yummy. A friend of mine polished off an entire bucket of them in three days. Would I try again? Sure, although they're not exotic enough for me these days. Where I found it: Aji Ichiban
	Yuba - Japanese The skin that collects at the top of the vat during the tofu making process, yuba is a good meat replacer. High protein, and flavorless, it takes on the taste of whatever its cooked with. Light and yummy, it worked for me (although wasn't much of anything by itself.) Would I try again? Yes Where I found it: Jing Fong (dim sum)