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  • Zen shadow

    Geisha World

    August 21, 2015 by Zen shadow

    The Geisha World Wiki is named after the artistic and mystical women known as Geisha (Geiko or Geigi), but it deals with interests other than geisha, such as; the arts of Japan, their religion which is traditionally Shinto, and many other interesting and intriguing things about Japan. The Geisha World Wiki also gives users the freedom to talk about multiple subjects considering Japan, without being tied down to one subject. You can truly say that the Geisha World Wiki is about everything Japanese, and we wish to be affiliated with wikis of the same topics.

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  • Domonchi

    Yo! I'm new here. What's up?

    I'm not really new to the whole wiki thing but I just joined this little wiki thing to fixed some advertisement on a page that irritates me. I mean what the hell is a Malaysian Sex advertisement doing in a Japanese Food Wiki page. I mean, I could get that the japanese can get frisky and hentai-ish by times but... - ohhh.... 

    Anyways, Just thought of doing a blog for that little thing.

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  • Sasukeuch

    Best Ramen recepie?

    July 8, 2013 by Sasukeuch

    i really want to try one.

    ive googled Ramen recepies but none of them seemed very good so i wondered if anybody here could help me out? :) Read more >
  • HairyCockroach

    To be perfectly honest, I haven't done a whole lot of cooking, more like the boxed instructions on a Kraft's macaroni packaging. I'm not sure where I should start with Japanese cooking, and I was hoping for some suggestions. What little I have cooked on my own has come easily to me, and I feel confident that I can do well in the cooking world. I just have no idea where to start. May I ask for some suggestions?

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  • LexiLexi


    It seems every month, a new food takes over the aisles at Whole Foods, promising to rid your life of all your nutritional woes. There was the month of the pomegranate, acai berry, coconut water, and now, seaweed.

    Just because seaweed has become trendy doesn't mean its nutritional benefits are something to be scoffed at. First of all, since seaweed is a green leafy vegetable, it's safe to say it's good for you. In addition, in animal research brown seaweed is shown to burn more body fat due to components in its makeup. Plus, all green sea vegetables are great sources of iodine.

    If you're a little scared to try out dried/roasted seaweed on its own (I love this snack, but it's an acquired taste), try Annie Chun's seaweed packages, which are…


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  • LexiLexi

    Maybe you've had one of those large hand rolls at a sushi restaurant, the kind you can barely fit in your mouth, and told yourself that was huge sushi. Think again. A sushi restaurant in Japan has begun to make enormous sushi--so large that it costs 15,000 yen (similar to $196). This comically large sushi contains twenty different foods wrapped in about six and a half feet of seaweed. It's pretty much a dream come true.

    Watch the video of the chef making giant sushi!















    Source: eater.com

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  • LexiLexi


    Think you've seen everything on the Internet? Think again. Recently, a video has emerged that shows a dead squid seemingly jolt back to life after being splashed with soy sauce. Creepy? Yes. Delicious? Also, yes. Of course, the sauce isn't actually magical--nobody invented the Soy Sauce of Youth to bring this squid back to life. Instead, the salt in the sauce is irritating the squid's nerves and muscles, which are still intact shortly after death.

    Watch the fascinating video here:


    Source: Eater.com

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  • Wagnike2

    Hola sushi fanatics and fellow members of the Sushi Brigade. One Portland, Oregon restaurant entitled Bamboo Sushi is claiming to be the most sustainable sushi restaurant in America. Bamboo Sushi is headed by Kristofer Lofgren. Lofgren, however, makes extreme efforts to back up these claims. According to Lofgren, "we feel it’s our jobs to make sure we have a positive impact."

    Lofgren has many awards to back up his claims. His restaurant is rated a 4.5 "blue fish" on the site Fish 2 Fork. Only two other restaurants in the world can also support this claim. Lofgren also has received rewards from the Marine Stewardship Council and the Green Restaurant Association, and operates as a certified B-Corporation.

    Lofgren wants to go one step further an…

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  • Wagnike2

    Dear Sushi:

    It's been really nice to get to know you. Sure, it was a struggle at first to learn all about your Sushi Etiquette and culture. Then we hit that sweet spot where we were a new couple, full of laughs and fun. I enjoyed you and you enjoyed me. Unfortunately like most of my other relationships, I am sorry to say that we are now going to have to go our separate ways. And yes, it is because of someone else - I have given my heart to the delicious oysters.

    It seems that many people have decided to also join me in ending their sushi relationships. According to a report by Larry Olmsted at Forbes, oysters are back in restaurants throughout the nature in a big way. As Olmsted travels throughout the nation he constantly keeps finding oyst…

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  • Wagnike2

    Tired of eating regular old plain sushi. Don't want to concern yourself with knowing the proper Sushi Etiquette? Perhaps, you just have a sweet tooth and want to try something normal or fun. You are in luck, as today we will share courtesy of First Look, Then Cook, a recipe for Candy Sushi. The recipe is as follows.


    • 1/4 cup butter
    • 1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows
    • 6 cups Kellogg’s Rice Krispies cereal
    • Swedish Fish
    • Gummy Worms
    • Fruit by the Foot

    1. In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
    2. Stir in the Kellogg’s Rice Krispies cereal coating them well with the melted marshmallow mixture.
    3. Using a bu…


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  • Bchwood

    Invasive AND Yummy

    May 12, 2011 by Bchwood

    They don't call it the lionfish just for it's beautiful stripes. It's 18 spines are venonmous, making the lionfish the king of wherever it's found. And lately it's been on the prowl for more territory in the Atlantic, spreading from North Carolina to South America. But the lionfish's power grab has made it a King elsewhere- on the dinner plate!

    That's because lionfish happens to be a tasty morsel. Says Chef James Clark at the Marina Inn at Grande Dunes in Myrtle Beach, South Carolina- "It really is an excellent eating fish. I'd put it up against any firm, white, mild-flavored fish. It has a cucumber-y, sweet shrimp flavor." You may often find raw slices of the fish served in sushi establishments with sake-soy sauce, roasted seaweed flakes, …

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  • JonathanTennysion

    Yes = hai

    Hello = Kon'nichiwa

    No = Nashi

    Penut butter = Pīnattsubatā (don't ask me how i know that)

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  • 4th Hale

    Favorite Japanese Foods

    April 11, 2011 by 4th Hale

    My favorite of them all would be sushi, what's yours?

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  • DaedalusHowell

    We’ve come a long way from ye olde taco truck. Moveable feasts representing the full gamut of the world’s cuisines have turned motorways into a veritable roadside buffet. At long last, I’ve found a Japanese-themed food truck in San Francisco (why it took me so long when armed with the prodigious search ability of Google, I cannot answer).

    Onigilly, pronounced “Oh-Knee-Ghee-Lee” according to the handy pronunciation key at Onigilly.com, bills itself not only as the “Samurai Snack,” which is “Yummy, Healthy & Handy!” but, in my estimation, is the definitive experience in Japanese cuisine on wheels. The cart is parked at Justin Herman Plaza (5 Steuart Street at Market in SF) and is open from 11:30 a.m., Monday through Friday and closes when its…

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  • DaedalusHowell

    We knew there had to be fallout (literally) from the Japanese nuclear power plant crisis. We just didn't figure it would arrive on a lacquer plate. Ever since the devastating earthquake and subsequent tsunami, Japanese companies that supply fish to West Coast restaurants have had trouble bringing their product to market. And that was before the threat of a nuclear meltdown loomed.

    "Radioactive material is easily diluted by seawater, so 'fish and seafood are likely to be unaffected,'" the FDA told the Wall Street Journal. Whew.

    That said, the journal reports that the "FDA is taking 'all steps' to evaluate and measure any contamination of fish and other food products. So, if a vast radioactive cloud dissipates over the Pacific Ocean, chances a…


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  • DaedalusHowell

    As the American Red Cross is busy helping the victims of the devasting earthquake and subsequent tsunami that struck the northeast coast of Japan on Friday, you can get busy by helping the Red Cross. To help with emergency relief, including food and shelter efforts, consider donating to the Red Cross at www.redcross.org, or mail checks to PO Box 4002018, Des Moines, IA 50340-2018. Donors also can call 800-RED-CROSS or text REDCROSS to 90999 to instantly make a $10 donation.

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  • Meganhassler

    I love going to sushi but I also love cooking and preparing food at my house with friends. Last weekend we decided to try our hand at making sushi. It turned out to be a lot easier than I thought it would be.

    We picked up some sushi-grade fish at our local pier and then went to the asian market to get some ginger and seaweed salad to complete the meal. We simply added water, seasoned rice vinegar, sugar and salt to our rice. We cut up carrots, cucumbers, avocado and had fresh tuna and salmon. We kept the rolls pretty simple at first but as the night went on we began exploring with chili sauce wrapped in the roll and even ginger in the roll and the crumbs at the end of a bag of Spicy Thai Kettle Chips, which were surprisingly delicious.


    So s…

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  • DaedalusHowell

    For tech noir fans of a certain generation, the steamy Los Angeles streets prowled by Rick Deckard in Blade Runner served as a first, if dystopian, introduction to Japanese cuisine – of a sort.

    “Sushi. That's what my ex-wife calls me - cold fish,” Harrision Ford grumbled as the iconic detective Deckard. Moreover, he’s apparently fluent in Japanese, as when ordering at a Japanese-themed eatery he tries to obtain four otherwise unseen comestibles but resignedly accepts two on the recommendation of the “Sushi Master.”

    Sushi Master: (in Japanese) "What'll it be?"

    Deckard: (pointing) Give me four.

    Sushi Master: Futatsu de jubun desu yo. [translation: “Two is enough!”]

    Deckard: No. Four. Two, two, four.

    Sushi Master: Futatsu de jubun desu yo. [ditto]

    D…

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  • DaedalusHowell

    If you're hell bent on bento, Lunch In a Box: Building a Better Bento presents the ultimate guide to the boxed lunched tradition popularly associated in Japanese cuisine. The site is penned by “Biggie,” a one-time Japanese expat now living in San Francisco where she is raising her son and as one might expect is as well-packed and fastidiously organized as a bento lunch. But, you ask, what exactly is bento? As Biggie explains:

    "A bento lunch is a compact, balanced, visually appealing meal packed in a box. Historically, it’s a Japanese box lunch, similar in concept to the Indian tiffin, the Korean dosirak, or the Filipino baon lunch. In Japanese, 'bento' or 'obento' refers to the packed meal, and 'bento-bako' refers to the bento box itself."

    L…

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  • DaedalusHowell

    Stone Crabs, the bottom-feeding crustacean that has often taken a back seat to snow crab and king crab on seafood on menu hierarchies has enjoyed a boost from environmental quarters in recent months.

    The brownish-red crab has the ability to regenerate lost claws within 18-months. Moreover, they can do this three to four times before the deformity become permanent (or they finally die). A fishery in Florida has perfected this means of bringing the delectable crab claws to market without sacrificing the whole crab, so that they might produce more claws for our enjoyment.

    “The stone crab fishery is considered sustainable,” the Monterey Bay Aquarium asserts on its Seafood Guide online. “Populations appear to be holding steady, and fishermen and …

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  • DaedalusHowell

    San Francisco’s Tataki Sushi takes a policy position front and center on their website:

    “If we are to preserve the art of sushi, we must also safeguard the health and biodiversity of our oceans. With this in mind, we strive everyday to integrate the concept of sustainable dining into our menu options.”

    Albeit, their culinary creedo is cozied as a mission statement but the effect is the same –if you’re going to prepare and serve sushi you have a choice to either do it sustainably or wreak havoc on the environment for the sake of a tuna roll.

    As Traci Hukill recently reported at SantaCruz.com, awareness of sustainable sushi has been spurred by the Monterey Bay Aquarium’s Seafood Watch program, which launched a sushi guide as a companion to its …

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  • Taowa2

    HI

    February 19, 2011 by Taowa2

    Hello

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  • DaedalusHowell

    Tempestuous Tempura

    February 17, 2011 by DaedalusHowell

    Americans will batter and fry anything, even counter-intuitive notions such as ice cream and beer (it’s true, Google it). Ours it not the only culture, however, to crave the crunch. Though the Colonel might have been the first to commercialize a crust-laden comestibles (in “original” or “extra crispy” varieties no less), tempura, courtesy of Japan, is marked improvement on the notion.

    Made with either seafood or vegetables, tempura has long been a staple in bento boxes. Of note is the preparation of the batter, which is only lightly whisked (often with chopsticks) to prevent the wheat gluten from activating and becoming “doughy” prior to frying. Moreover, tempura should not be confused with panko (preparations using breadcrumbs), which are …

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  • DaedalusHowell

    Sushi Cupcakes

    February 3, 2011 by DaedalusHowell

    Ever go to a sushi joint and been overwhelmed with the desire to wolf down a Twinkie instead? Sure, it's a rare phenomenon but it happened to at least one chap, who channeled the crossed signals between his brain and belly into an entirely new kind of sushi – well, it's not sushi at all, but it sure looks like it. They're pastries a la Hostess-style cupcakes. I found them buried deep on a graphic designer's website that looks like it hasn't been touched for the better part of a decade. On a page dubbed "Weird Sushi," introductory text rhetorically asks "Does the world really need faux sushi that tastes like creme-filled sponge cake?" Yes, damn it. At least some dude named Alan thought so and baked up a batch of sashimi and California rolls…

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  • Bchwood

    Bluefin tuna tastes good. Damn good. And due to its popularity as sushi, as well as its high commercial value and its ability to cross international boundaries, the bluefin tuna is being severely overfished and is at risk of extinction.

    Since 1970, Atlantic bluefin tuna have declined by more than 80 percent due to overfishing. In the eastern Atlantic, the majority of the decline has occurred in the past ten years as they’ve been caught, without regulatory oversight, for fish farming. In the western Atlantic, halfway through a 20-year government “rebuilding program” for the severely depleted population, there are nearly 10 percent fewer fish than at the beginning of the program.

    The International Union for Conservation of Nature lists two spe…

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  • DaedalusHowell

    Sushi has been ubiquitous in the states since the mid-80s, however, it’s densest clusters have predictably been on the coasts, not least of which because that’s where the fish live. Though California, with its relative proximity to sushi’s birthplace, has long claimed the mantle of “Best Sushi East of Japan,” New York City has made great strides in recent years. Among the boroughs to stake a claim as the Big Apple’s sushi capital is Staten Island, which now boasts something of a “Sushi Crawl” along the 2-mile corridor known as North Shore.

    Modeled on ye olde “pub crawls,” wherein imbibers lurch themselves from drinking hole to drinking hole with increasing difficulty keeping upright, the sushi crawl features three Staten Island restaurants …

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  • DaedalusHowell

    Will Walk for Udon

    January 20, 2011 by DaedalusHowell

    Like anything worth enjoying, Udon, the savory Japanese noodle-centric soup, cannot be served without a splash of controversy. Consider the origin of the dish, which is most often credited to Buddhist priests who traveled from Japan to China while on a spiritual quest. Though they didn’t find Nirvana, they apparently found udon, which is close enough owing to its tasty fat, wheat-based noodles that can be up to a quarter inch thick (anything more and you’re in dumpling territory).

    A monk named Kūkai (the founder Shingon, one of the major branches of Japanese Buddhism who is also credited for inventing the kana portions of the Japanese system of writing) is said to have first encountered the dish in China during the 9th century and brought i…

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