Kinwashi Tour Japan Thread
-
Seafood there are many kind from Japan,
like this had you eaten before?
Like this kind of Snack have you eaten?
That why i had ate before.
now you know there are foods like this are available.
From this thread,
Japanese Stringray Fin.
Ei hire(Stingray fin) senbei ���れ�ん�� Japanese snacks
video
-
-
Sakura Ebi for 35gram can go as high as like $14.50 duing the Kyushu Fair at Isetan Fair sometime ago. Anchorvy 180 gm $14.50.
Over at Pasir Panjang those from South East Asia catches are much lower.
So if the vendor tell you this are from Japan.
Dont let them fool you?
Those are from neigbouring countries catches and processed.
With a few Japanese Kanji written, they passed on as from Japan.
Written by Kazuyoshi Shitomi and Isao Kumakura
Food processing and drying is an important part of the traditional food culture of Japan for centuries; Its legacy continues to this day. These foods are called kanbutsu, and in this article we discuss three types of fish versatility.
Today, we often hear praise wing of processed foods and ready to eat in culture "fast food". But behind these foods "slow" never loses its appeal: kanbutsu is an indispensable ingredient in many dishes in Japan, and an important part of Japanese life.
Dried tuna (Katsuobushi)
In Japan, tuna stripe is used most to make sashimi, thin slices are dipped in spices. But it also is widely used for cooking in the form of dried tuna fish, or katsuobushi. Katsuobushi is one of the basic flavors of Japanese cooking, and water used to cook, play an important role in support everyday cooking. This type of water is the basis of the various soups and dishes stock. These thin pieces of tasty dried fish were also up on the other side dishes such as boiled vegetable dishes (o-hitashi) or tofu cold (Hiya-yakko).
Katsuobushi be a complex process. First, stripe tuna fillet into two pieces are, remove the bones. Often each piece of fillet is cut into two lengthwise, forming two long pieces, one from the back of the fish, and one from the belly; all made ​​up of four pieces. In the next two steps, pieces of fillet is cooked and then smoked. In the final stage, the surface of the fillet pieces cooked cleaned and trimmed and glued in wooden boxes in rooms where high humidity is maintained to facilitate mold growth. Fish covered with mold are dried under the sun to create the flavor, the last step is repeated several times.
The smoked, used oak and cherry wood, repeated 8 to 10 times ; mold breeding process was repeated 4 to 5 times. Because of the complexity of this process, katsuobushi only be produced in a number of areas, mainly south of Kagoshima and Shizuoka. It is thought that producing katsuobushi today might have been developed from the early 18th century.
In the tradition, the family bought a piece of raw tuna, dry and chop into thin pieces when cooking daily, use a kitchen tool called katsuobushi kezuri-ki. This instrument is difficult to be seen nowadays, except in the exquisite restaurant, because most families were sliced ​​katsuobushi purchased in advance, are available in the plastic bag.
Type in the classic broth (suimono) is made by boiling a piece of dried seaweed and a number of pieces of dried tuna. Using the same type of water is an important component, along with sake, soy sauce and mirin in a salad bar stock and other dry foods, as well as in the sauce in the diverse types of Japanese noodles.Japanese shrimp (Sakura-ebi)
Japanese shrimp, or sakura-ebi is a special local product, harvested from Suruga Bay in Shizuoka Prefecture in spring. This shrimp gorgeous bright pink, the color looks like cherry blossoms (sakura) and is sometimes called the treasure of the sea. Japanese shrimp are part of industry fishing around for a hundred years. They are pulled by a pair of vessels grid at night and returning at dawn.
Shrimp can be eaten raw, or dipped in boiling water profile (kama-age). Sakura-ebi Suboshi be dried directly under the sun, and sakura-ebi niboshi is blanch in a large pot and then dried under the sun or in a kiln. The taste of the kind of shrimp exposed to the sun will be stronger if it were chewing long; and type of shrimp are boiled before drying hard and brittle structure slightly.
Because sakura-ebi is eaten in the shell and whole, it is a huge source of calcium and rich flavor to foods such as sakura-ebi no kakiage (tempura made ​​with sliced ​​onions), and is usually served with udon or soba.Sakura-ebi are typical components of the dish okonomiyaki (vegetables and meat or seafood mixed with dough and fried on the grill)Dried cod (Bodara)
Another famous product is that cod are exposed to the sun for a month or two until dry as stone. Bodara largely processed in northern Hokkaido, Japan's northernmost island. The production is limited in the coldest months, from December to March winter when there are strong winds.
Bodara be soaked in water or rice water to soften before cooking. The preparation can be time consuming, since each piece of dried cod fish is cut into two or three pieces, soaked in water overnight, and boil for about an hour before it soft.
Fish the dry snow seems to step into meal Japanese food in Kyoto during the Muromachi period (1336-1573). A typical dish is imobo, New Year's dishes are made ​​in Kyoto includes dried cod pieces were softened in water storage with sake, soy sauce, mirin and sugar with potato taro called ebi-imo ("shrimp potato ", as they bent like shrimp)
popularity braised fish made ​​from dried cod spread from Kyoto in the next century and became a familiar part of folklore in cooking throughout Japan. For example, in the northern province of Yamagata, cod is cooked with white radish, and in the southern province of Kumamoto, cod is cooked with burdock root.
-
Over there at Pasir Panjang saw a few stall selling this anchovies below.
With some Japanese kanji written on thier product.
So with the expert from Japan with me,
I, asked the vendor,
O... this are from Japan a kilo $26.00.
Not too salty, Not too dry this are from Japan.
Haha, we know this are not from Japan for sure.
This are from Indonesia processed as like Japan standard.
How can they fooled us. with an expert beside me.
Just See Something Say Something.
So we just buy 500 gms from one of the store, Indonesia Japan sun dried and salted anchovies, just to make him happy. We are not coming to disturb.
-
The Terrace EC comprises of 747 units in 12 towers building and the highest level is 17 storeys tall with executive condo ranging from lavish 3 bedrooms to the spacious penthouse with five bedrooms. The executive condos are specially designed to make sure that it provides a comfortable and premium living experience. It has all the facilities in the building and is also near to a wide variety of amenities. The Terrace EC is located at Punggol Drive / Edgedale Plains which is next to Kadaloor LRT Station. With the top notch professionals and engineers working on the projects, the quality of the design and the overall executive condo is unquestionable.
For more info click here: http://www.ec-the-terrace.com/http://www.ec-the-terrace.org/ -
You very Jialat, this thread are all on Japan.
not buying houses. you came in on the wrong thread on your advertisement.
Coming here to look for business.
Why? Hard time ahead eveywhere you all go.
Must have some standard and prestige like those days. buying houses from you all. must make appointment at your showroom. selling like hot cakes. Bring cheque in hand when viewing.
Not like now Garung Guni selling. food centers near MRT stations. on the road side. time had change.
-
Coming here to teach us how to buy property.
Do you know the property here are sucking people blood kind of prices.
Now most bankers are calling back their loan for safe guard.
Do you know how many fire sales on the market as today.
Those high end already many people die selling at heavy loss.
So you think this is the right time to go into property.
You know how many property agents already not driving those luxury continental cars.
Because they cannot pay their loan,
Cause not easy to close one sale in a month and many months.
This is a Taxi Drivers thread, nothing to do with you and your property.
Everydays we are meeting many people, our's News are much better than you,
And latest updated better than the Newspaper.
What is current property you should know better. and we know more than you.
-
Buying property ...
From Japan i know more than you..
Just those captured minimun sum amount from us our's life saving account.
Unlawful captured.
This amount more than hundred thousand strong Sing dollars.
With this amount how many property, can i buy in Japan.
Some more with land you can grown Aparagus and Spring Onion.
The below picture i took from there.
-
If you want some wild honey this can also be arranged,
DIY this kit,
And waited for a few months immediately,
You can havested for your own consumption,
No need to buy from the supermarket.
-
Simple wooden box.
-
Fertile soil all round the compound.
-
Traditional Japanese Style Housing (Bungalow).
Back Yard View.
House agents alway shown you this kind of pictures.
When they are selling the property.
I, also know.
-
Sorry,
this House not on sale just and example like this kind,
What you think the price for this in Japan.
-
Big Garden.
-
Plenty of space available.
Fertile lands, ready for your crops.
-
So now you know this is not a right time to go into property.
The prices are all fake not the actual price. either its overprice or some gimmick or someone pocketed too much.
You must be crazy with this kind of prices over here. once you commited you got to face the music.
Like the above from Japan. Those Bungalow.
For two of those units.
I, tell you your unlawful capture currently 155, 000 Strong Sing your life saving by the Law.
This amounts you can buy two of that.
So dont get fooled by the leaders they talks here and many of those developers, agents, bankers etc.
Be smart.
Travel as you learn.
-
Even buying this ?
You also must be smart and careful, look see than you buy.
They tell you Japan but that are not from Japan.
its from Indonesia.
the cunning vendors.
here is some or what we call white bait or snot bait
-
Original from Japan written 26 dollars a kilo.
Just see something say something.
And we share here.
-
ã�¡ã‚Šã‚�ã‚“ã�˜ã‚ƒã�“ chirimen-jako are fish bait of the anchovy and sardine family. They are dried under the sun and can be kept a few days. That’s salty and tasting of fish of course.
-
So after Haw Par Villa tour and Pasir Panjang wholesale center ended at 7.00pm.
My guests and me went to West Cove condo which is nearby the vicinity.
You know this area there are a lot of Japanese staying here.
And happened one of his high school friend from Japan also staying here.
where he studied at the same school now working as an manager had posted to Singapore for more than three years in the shipping line, And he wanted to visit him, since they are here chance to meet. And they are not seeing for years.
Next we ended up eating this?
-
Haha... Stingray BBQ.
How can that be Chilli should be spicy, how can Japanese take hot chilli.?
-
There is a solution for this for sure..
His high school friend stayed in this area for three years and this are the kind of food he recommendation sure my Japanese guests can eat like him.
We are not paying for this dinner, the host is his high school friend
-
-
-
According to Shigenori san the shipping manager my guest Kento san friend.
Here he often partonized this Seafood BBQ stall, and a few his favourite stall as like the oyster omelette a few stall away from this BBQ Seafood stall, wow ...the boss ready given him special big sizes oyster egg omellette his regular.
Whichever his guests are from oversea Japanese or European, he will never go to Newton Circus for food after a bad experience he encounted as told.
He often took them to this place and shown them the local foods.
He told people here are friendly.
The beer stall the food stalls all know him, as we passed by the stalls to looked for foods and introducing the local foods to Kento san and his wife, those people inside the stalls said hello to him.
To my surprise yes this place is crowded and the stall owners are friendly.
