Tempura or Sushi/Sashimi?

[RinniGal]

They're supposedly not sushi but onigiri variation over there, called ten-musu (musu as in omusubi,) one of Nagoya specialities.

Ten-musu Senju
4-10-82 Ohsu, Naka-ku, Nagoya-shi, Aichi 460-0011
phone: +81(52)262-0466

wow...that looks gooooood!

 

[bezz]

天むす

wow...that looks gooooood!

To be precise, it is said that a tempura restaurant Senju in Tsu city invented ten-musu circa 1957. Their Nagoya branch/spawn-out succeeded to make it a hype toward the late 1980s.

 

[canadian_kor]

Unfortunately, tempura is not an original Japanese dish (it came from the Portuguese priests during the 16th century). I heard there is this popular fast-food chain in Japan that specializes in only tempura.

 

[Martialartsnovice]

Ive remember trying this Japanese style Salmon roe dish, it had been sprinkled with good Rice wine, it was delicious. I also love soba with Shrimp, I though about trying this Japanese Food place at the mall near me, its called Edo, Japanese Food. But I thought it wouldnt be as good, as dining in a formal Japanese eatery.

 

[Sally_Hawn]

I hate it when they don窶冲 separate the tempuras from the noodle soup. The tempuras get all soggy and their skins come off. For me, tempura soba tastes good only when the tempuras are put on the side.

 

[bezz]

I hate it when they don窶冲 separate the tempuras from the noodle soup. The tempuras get all soggy and their skins come off.

Tempura in real noodle restaurants are fried with thicker batter, which makes the skin not to come off while absorbing the soup just right.

Those self-claimed Japanese restaurants outside Japan do not care about details like batter thickness, or they have never heard of such kind of basics.

Further reading

 

[Fantt]

I have to choose????

 

[acquiredtarget]

I have to choose????

Exactly my thoughts. I can eat them both. I've been known to clean a 20 piece plate of sashimi and ask for more. But then there's fresh tempuram, mmmmmmmmmmm.

 

[Fantt]

dang! 20 pieces of sashimi would be some major buckage

 

[acquiredtarget]

dang! 20 pieces of sashimi would be some major buckage

$25, which is why I don't do it that often. You know how it is, sashimi dreams, ramen budget

 

[Sally_Hawn]

Tempura in real noodle restaurants are fried with thicker batter, which makes the skin not to come off while absorbing the soup just right.

Those self-claimed Japanese restaurants outside Japan do not care about details like batter thickness, or they have never heard of such kind of basics.

Thanks for your article. I am aware that it is a tradition for Japanese to put the tempuras in the soup with the soba. When I asked them to be separated, some waitresses/ owners have the ????? expression on their faces. I had J-friends told me to slurp and eat them really quick, then the tempuras would be just right (not soggy and absorbed the taste of the soup and no tempura sauce was needed in that case).

However, I am a gaijin, and I am a slow eater. (I talk when I am eating. I am the customer, and I should have the right to eat my noodle the way I like). While my J-friends could finish a big bowl of noodle soup around 20 minutes, it took me 40 minutes. After 25 minutes, it was normal for everything to become soggy; therefore I want my tempuras to be put on the side. (Amazingly, in more than one occasion some J-people in North America just ignored my request and insisted on putting the tempuras in the soup).

 

[Martialartsnovice]

Yeah Tempuras good, especially shrimp tenpura, I havent found a good J-Cusine restaurant, here in America.

 

[Malaika]

TEMPURA!!! is a definite for me .

I mean I love it with rice.

 

[BrennaCeDria]

God... Tempura or sushi is an especially good question today, since my boyfriend's taking me out to the high-end restaurant tonight (instead of the middle-class sushi and teriyaki places we normally go to for Japanese food).

 

[Rayc]

Any links for Japanese food receipes?

I have only tasted packeted seaweed.

Sure interested in knowing what is Japanese food like.

Is the shusi made out of puffer fish and it can kill? I am told that only licenced cooks can prepare sushi.

What is shashimi?

 

[Sensuikan San]

I have a couple of questions on this thread ....

i) I notice that "sake" is now very popular in Japan. I was always under the impression that salmon was regarded (for good reason) as a "dirty" fish in Japan until very recently - is that true ?

ii) I have seen several recipes for tempura batter - should it have egg in it, or not ? I usually chuck in an egg .....

Regards,

 

[epigene]

Here, you can find many basic Japanese recipes. They include ingredients not used in other countries, so you can improvise.
http://www.bob-an.com/recipe/English/index_e.html

In making tempura, you use an egg, but some people don't and use special batter recipe... Tempura batter is not as easy as it looks (to make like a pro).

Regarding salmon, I've never heard about salmon being regarded "dirty fish." History has salt-pickled salmon innards being presented as a gift to the Imperial Court in 902. I'm pretty sure that they didn't throw away salmon flesh.

If there is any truth in it, it may be linked to the history of the Ainu people, who regarded salmon as "sacred food from the gods." But, I don't know anything about it. Sorry!

 

[Rayc]

Here, you can find many basic Japanese recipes. They include ingredients not used in other countries, so you can improvise.
http://www.bob-an.com/recipe/English/index_e.html

Thank you very much.

You are kind.

 

[Sensuikan San]

...and I thank you too, Epigene !

Thank heavens! .... it looks as if I've been making my tempura batter right !

... and your link was very useful too !

Warmest Regards,

ﾆ淡ﾆ停?｡ﾆ停?

 

[Hiroyuki Nagashima]

When a fisherman of Alaska and Siberia sees it throwing away an egg of a salmon by a TV program, I am very sad.
Because, in Japan, an egg of a salmon is high-quality appetite materials.
Oh, a sea urchin is high-quality appetite materials, too.

A Japanese uses a salmon or a yellowtail for a happy thing.
People of East Japan use a salmon
People of West Japan use "buri(yellowtail)". :gohan:

 

[Rayc]

In India, roe is a delicacy, especially in Bengal.

The roe of 'Hilsa' and 'Rui' (two types of fish) are most favoured.