- 26 Jun 2013
- 6
- 3
Greetings,
Within the past 2 years I took heavy interest in Japanese cooking, I'm not too special, I just make various sushi and umeboshi as well as the occasional soup or curry... However something unique I tend to do is add a bit of a Turkish or Arabian twist into the recipes. Example: If I am making an umeboshi stuffed with egg, I'll make the Omelette the Lebanese way... And based on several experiments, I find that in many cases East and West Asian dishes can kinda merge ( One big happy Asian family
). So anyhow, I was wondering if I can get any suggestions on "merged" dishes.
So far I have:
Arigatogosaimas!!!
-Khaled
Within the past 2 years I took heavy interest in Japanese cooking, I'm not too special, I just make various sushi and umeboshi as well as the occasional soup or curry... However something unique I tend to do is add a bit of a Turkish or Arabian twist into the recipes. Example: If I am making an umeboshi stuffed with egg, I'll make the Omelette the Lebanese way... And based on several experiments, I find that in many cases East and West Asian dishes can kinda merge ( One big happy Asian family
). So anyhow, I was wondering if I can get any suggestions on "merged" dishes. So far I have:
- The Egg Scenario (as I mentioned above)
- In East Arabian dishes it is traditional to serve rice mixed with noodle, so I do that occasionally in light amounts with the sushi rice
- With Kamo Nanban I make the duck the Turkish way
- When making Udon, I prep the curry with Yemeni spices
- Side Note: Igamawayaki is extremely similar to a Lebanese sweet in which a small cake is stuffed with date paste, they taste almost identical to me.
Arigatogosaimas!!!
-Khaled
