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Sasakamaboko

Hi Yair,

I noticed that Israeli cuisine is regionally influenced (quite natural). I was astonished to see that dishes are even given the same name: babaghanoush, homous, tahina, felafel, foul (the Egyptian variant of homous), tabouleh (specifically Lebanese) etc. etc. And of course there's direct influence from Israeli Arabs as well as Yemeni immigrants.

Food is actually the best way to get people together.
 
Originally posted by tosh
...Has anyone ever tried Fugu? I understand that it's for the adventurous..or suicidal.
Click to expand...

hmmmmmmm, gooooooooooood.

Its not such a big 'excitement', but it does taste good.
 
Hi Chinkasu, and welcome!

It's good to have another gourmet on board!
 
Hi Thomas,

>>I was astonished to see that dishes are even given the same name: babaghanoush, homous, tahina, felafel, foul (the Egyptian variant of homous), tabouleh (specifically Lebanese) etc. etc. <<

Actually, much more Arabic loanwords are used in everyday's life.
BTW, if you happen to pass by there, you may want to visit the Tikotin Museum of Japanese Art in Haifa (if haven't done yet). It is one of the best museums of Japanese art, at par with the largest American and European collections. Alas, they usually exhibit only a small fraction of the stuff they have.
 
Actually you are right - for me it tasted a bit like fatty tuna (toro). But the fugu slices were so thin that it was hard to tell how it would have tasted if it had been prepared as normal osashimi. Besides, I ate only four slices (meishinbukai desu kara ;-)) so I am far from being able to call myself a fugu expert...
 
Yair,

thanks for that precious hint. I've added the Tikotin Museum to my short list of must-see places. I've visited Israel a couple of times, but that happened to be in my "pre-Japan" period.
 
>>my short list of must-see places<<

There is another good Japanese collection much closer to you. If you happen to be in Budapest, the Hopp Ferenc East Asian Museum may worth a visit. (And don't forget to try the local restaurants; some of them are excellent).
 
sasa-kamaboko

found a few "how to make sasa-kama" pages, like this and this and this.
Inside-the-factory pics are always fascinating.



Taste itself is rather uninteresting imho.
 
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