pinkcherrychef
Senior Member
One of my favorite cuisines besides middle Eastern food is Japanese food. On this thread I would like us to discuss our favorite Japanese dish.
Tell us why you like it and what makes it so special? Perhaps you don't have a favorite but you have a recipe you really want to try out. Tell us why it strikes your fancy.
If you don't have a favorite or perhaps you've never tried Japanese food before. Well what better time to go take a look and see which one strikes your fancy and tell us about it.
My favorite dish has to be the classic Miso soup.
The first time I tried it my taste buds were dancing lol.
The best way I can describe it is that it was like I was tasting the sea's finest delicacy.
The delicate and light fish broth adds the most delightful fish taste but light enough to not take over the soup. The kombu adds the perfect texture firm and chewy. The shiitake mushrooms add that nice veggie meat flavor.
The miso it self adds that wonderful ever so slightly sour and fermented taste. The soy sauce is the last touch that adds a salty and gives it a nice kick. The whole dish to mea just seems rather poetic.
Put together so perfectly it makes me wonder if a poet who loved the sea decided to make this ancient japanese dish.
Tell us why you like it and what makes it so special? Perhaps you don't have a favorite but you have a recipe you really want to try out. Tell us why it strikes your fancy.
If you don't have a favorite or perhaps you've never tried Japanese food before. Well what better time to go take a look and see which one strikes your fancy and tell us about it.
My favorite dish has to be the classic Miso soup.
The first time I tried it my taste buds were dancing lol.
The best way I can describe it is that it was like I was tasting the sea's finest delicacy.
The delicate and light fish broth adds the most delightful fish taste but light enough to not take over the soup. The kombu adds the perfect texture firm and chewy. The shiitake mushrooms add that nice veggie meat flavor.
The miso it self adds that wonderful ever so slightly sour and fermented taste. The soy sauce is the last touch that adds a salty and gives it a nice kick. The whole dish to mea just seems rather poetic.
Put together so perfectly it makes me wonder if a poet who loved the sea decided to make this ancient japanese dish.
Last edited: