estebanana -> RE: Salsa salsa, not salsa baile ( Burn Notice - Heat Warning) (Oct. 24 2022 2:33:26)
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quote:
Have you found any Japanese chili species that work well with salsa and/or hot sauce? There are no Japanese chilies. Red chilies that are used in Chinese and Korean food are used in Japan, but chilies are really not very Japanese as most people are deathly afraid of hot food. Some Japanese people like Korean food, but it’s usually toned down heat wise. Wasabi is a radish and it’s a different kind of heat, it’s purpose is to cut the fishy taste of fish. I could see experimenting with wasabi on fish tacos, but since fish in fish tacos is usually cooked the wasabi doesn’t come into play… Some things to understand about Japan, outside of certain very limited places in Tokyo, Osaka, Nagoya and Fukuoka, Japan is a food desert. It’s a land of plenty if you want Japanese food, you have choices. If you want food from other countries, don’t come to Japan, go to the food court at the Emeryville Mall at the east side of the San Francisco Bay Bridge. The international food is there. Japan is a food desert. There’s nothing here. There’s no cheese, no pinto beans, no corn tortillas, no sumac, no zatar, no lebni, no Nothing. You may find a patch of Italian food here or there, but I guarantee you my pastas are better. Japan sucks the big fat tofu dick in terms of food. Unless you want Japanese food, there’s wall to wall washoku. The only reason Japanese people don’t go mad over how limited the food is? Most people have never left the country and eaten food anywhere else. So they don’t have anything to compare it with. Japanese folks are funny though, they sometimes make fun of the Japanese food from other parts of the country. For example when someone says they are going on a business trip to Nagoya, everyone groans and says good luck finding anything to eat. The reason is because Nagoya is in Aichi prefecture and it’s famous for using Red Miso in most of its dishes. Red miso is very strong and it has a way of being present in the taste profile of the dish that takes over. I’ve been to Nagoya, it’s a city of concrete without enough parks, but then so is Tokyo. And it’s true I saw red miso food everywhere. In the south they use white miso made with barley, it’s lighter, the lightest in fact. White miso is great because it doesn’t cancel out the flavor of fish, so Kyushu is famous for miso shiro, light miso fish soups. If you’ve had one on a chilly winter night after sitting in a salt water geothermal bath you’d almost forget tacos existed. Except if you’re a gringo from California and you wake up hungry for the pot of pinto beans your mom always had stationed on the back burner of the stove.
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