haha OH WOW.
ALL RIGHT, so, Cloud gave Chikane Seventh Heaven, basically, and Haruki/Minamimoto/H/WHOEVER HE PLAYS-mun/Zero and I decided it'd be hilarious if Chikane only prepared Japanese food. While, in the future, she'll likely ask what people would like to see there food and drink-wise, for the time being... yes. Basically, he's encouraging me to be some kind of fail-troll icly. Kill him gently.
Jokes aside, we both came to the conclusion we'dI'd need to put a menu of sorts together for this, since it's seem a little rude to make you guys go scouting for different kinds of foods and such. Additionally, this post is for SUGGESTIONS. If something isn't listed here that you think would fit, go ahead and comment about it, with preferably a link to explain what it is or something.
I'm cutting this because I'm rambling but, basically, here's what comes to mind and is defintely there:
Let's start with soups.
Ramen is included, defintely, but there are different kinds of ramen.
-Shio (Salt) Ramen. The oldest kind of ramen soup. It's kind of like... Japan's chicken noodle soup, just with more, you know, salt. It's regarded as the healthiest of the ramen, as well. Additionally, the noodles in this kind are more straight than the usual curly~!
-Tonketsu Ramen, on the other hand, is a lot more hearty. It's made from pork, and has a very thick tasting broth, which is made via boiling the pork, the bones and the fat. Like I said, hearty. It also has the meat in it. The noodles are straight as well, and thin.
-Shoyu Ramen, is um, soy sauce ramen. BASICALLY. The broth can be any kind-- chicken, vegetable, beef, or fish, but there is A LOT of soy sauce added to this one. The noodles can be curly or straight, but Chikane will be making them curly cause they look prettier, durp
-Miso Ramen is made with miso, and chicken or fish broth... sometimes pork or lard is used as well, but err, lard will be excluded because that doesn't sound very appetizing for a soup. Toppings can get weird with this one too, spicy bean paste, butter and corn and then the tradionals. Leeks, green onions, garlic, etc. I've seen people pile it all on there, though, and it looks disgusting. :D In any case, the noodles are pretty much what you see in the instant stuff, just more chewy. Really curly, thick but not overly so.
Continuing with soups, let's list some udons! Udon actually refers to the noodle, but, err, let's not split hairs. It's really thick and chewy, and it's buckwheat, so I think it's healthier. I THINK.
Udon can be served hot or cold. A few ways it can served hot (just off the top of my head, orz):
-Kake Udon. In the Kansai region, it's Su Udon. Basically plain udon in a broth, my Granny makes it with shoyu usually so that's how Chikane'll make it. It's topped with green onions or kamaboko. Kamaboko is made from surimi, which is pureed fish. Basically, it's a gummy-ish thingy of fish. Here's a picture of it.
-Kitsune Udon is delicious. It's topped with sweetened deep-fried tofu pockets called Aburaage.
-Tanuki Udon, which is topped with deep fried tempura batter.
-Stamina Udon, which is very hearty and topped with lots of filling things-- meats, vegetables and a raw egg.
If you know anymore ways it can be prepared hot, feel free to shout them out!
Now for cold.
-...Bukakke Udon. Don't laugh. DON'T LAUGH MAN STOP IT. This is esentially the noodles, once cold, served with whatever the hell you have in your cabinet. Popular toppings are natto, okra, tororo and some veggies.
-Zaru Udon. The noodles are chilled and topped with nori, then served on a zaru. It's eaten with cold dipping sauce (the typical soy sauce, mirin and dashi), wasabi and ginger. OH OH OH, for Haruhi fans, in the scene in one of the Sighs episodes, where Itsuki suggests more screentime for the hero and then promptly twitches... these are the noodles they were eating. :D
-Kijyou Udon is udon noodles in unpasturized soy sauce and sudachi, which is a citrus-y juice. Oftentimes, it's topped with grated daikon.
I'll close off the noodle part with Soba Salad, which is basically... what it sounds like. The soba noodles are served cold, mixed with sesame dressing and plated with vegetables.
If you know of a different way noodles/soups can be done in Japan, comment with them and I'll add them \o\
Alright, let's continue to donburi. Don/Dom are Japanese rice bowls. Rejoice, something you'll likely know lots about. MAYBE. Note: the rice is steamed, and I'm pretty sure it's long grain. (The sticky rice)
-Unadon. Grilled eel on rice.
-Tamagodon. Scrambled egg mixed with sweet donburi sauce. Donburi sauce is soy sauce, mirin and dashi, I think, with some extra liquid ingredients? lol I guess... you could say this is sort of like Chinese fried rice? Not really, but that would be a decent...ish... comparison.
-Oyakodon. This is rice topped with egg, and donburi sauce. It should be noteable the egg usually borderlines being raw.
-Katsudon is tonkatsu, basically, with rice. Tonkatsu is breaded and deep-fried pork cutlets. It's topped with onion and egg.
-Tenshindon. This is a Chinese-Japanese thing of a rice bowl. It's crabmeat in an omelet on rice. I've heard some people put donburi sauce or ketchup on this but never actually...seen it, so idk.
-Tekkadon. Thinly sliced raw tuna on rice. There's a variation of this called Spicy Tekkadon. It can be made with a combination of spicy ingredients, or spicy sauce. Some people use both for AN EXPLOSION OF SPICY FLAVOR IN YOUR MOUTH.
-Tendon. Tempura shrimp and veggies on rice.
That's about all I can think of there. While I think that alone is fairly staggering and more than enough, if you have suggestions, say so. It's appreciated and loved and I will give you a delicious cookie for each of your suggestions.
I do have a few singular things, though, but they're not as "built upon" as these. I'LL LIST THEM ANYWAYS SOB
-Oden, which will only be served from now until the end of Feburary.
-Rice balls. I'm kind of debating on whether or not to just include this as a bento thing for school kids or to-go things. WHO KNOWS. Tell me if you think it should or shouldn't?
-Sushi. Sashimi (raw) and cooked sushi, mind you, but just as fishy as you'd get at Mikuni's. That's REAL SUSHI, man. Real. Sushi.
-Sukiyaki. I guess nabemonos in general should be listed JDHAS:KJ Zero was really insistant on this one because it's "really asian and it has a funny name." It's also a pop song, Zero.
-Daifuku. This includes Ichigo Daifuku, of course. By the way, Daifuku has a weird taste. /random musing
-Taiyaki. I suppose I should include Imagawayaki, which is more or less the same thing, just in a different shape.
-Takoyaki. I feel I should note a few things here: first, the batter is rarely cooked all the way. The outside is cooked, but the inside, at least when I've had it, is just cooked enough, to avoid overcooking the octopus. It's good, but sometimes the flavor is... kinda... I guess raw? idfk, that's the best I can explain it. IT'S NOT BAD JUST, err, mooovin' on.
-Seasonal dishes. Shaved ice, chilled noodles. They'll be served with the respective season, of course.
-Holiday dishes. For example, Osechi, which... I think will just be a New Year's Eve and Day dish, actually, but still. Examples!
-Sekihan. Sekihan is a celebratory dish. ...If you wanna get feudal, it's also a dish the family eats when the daughter has her menarche. If you don't know what that is, you don't need to know AHAHAAA... /shifty eyes
-Okonomiyaki. I honestly suggest trying to read the Wiki entry because these things can be topped with everything. EVERYTHING. Noodles, ketchup, rice, leeks, eggs, fish, the list goes on and on. Here is a step-by-step guide to making a tradional okonomiyaki, to give you an idea of what is usually put on it. Don't let that stop you though, GO FOR IT. Okono means "what you like" after all!
-Tonkatsu. It was explained, but I'm listing it again because you can have this as a sandwhich. I think only mayo is usually spread on the bread of a tonkatsu sandwhich, but don't quote me. I've never had it with the spread, just plain.
-Teas. I really, really can't go into detail with this one or you'll DIE IN DETAIL. Here is a list of Japanese teas. Go crazy. Additionally, feel free to raid Teavana's site for more exotic-y things. Not really Japanese, but tea even so.
-Mochi Ice Cream. Daifuku with ice cream in the middle instead of anko, basically!
-Manjū (alt. manjuu), which are those white desert things you see in animanga, filled with an(ko). They can be served in quite a few different ways, and different kinds of pastes can be made for the filling.
-Nikorogashi. I can't find a link for this one, sadly, but think of it like a thinner stew. Chicken, carrots, taro and potatoes are popular ingredients for this one. The broth is of soup-texture as opposed to the usual thicker stew-y broth.
-Chawanmushi is a egg custard dish served in a tea cup-- despite that, it's actually an appetizer. The egg mixture includes kamaboko, and boiled shrimp.
-Tamagoyaki is a Japanese egg omelet, usually reserved for bentos or breakfast. There are many ways to prepare it-- vegetables in the center, shiitake, sweet, salty.
-Tempura is fried foods. Tempura batter is lighter and crispier than the usual batter. Pretty much anything and everything can be tempura fried, though the usual way it's served as a dish is with seafood and veggies. Seafood includes but is not at all limited to prawns/shrimp, squid, anago, tuna and crab. Vegetables I've usually seen are bell pepper, squash, mushrooms and carrots. Additionally, sweet potatoes are popular tempura.
-Harumaki is spring rolls. Like you get in Chinese restraunts! The Japanese-style uses shiitake, bamboo shooters, bean sprouts and pork. Basically, it's not much different from a Chinese spring roll, lol.
-Curry. I'll likely give this it's own section, but it comes in three different flavah'z: rice curry, udon curry, and bread curry. When you say "curry", most people assume you mean rice curry. Curry is made with meat and vegetables and a sauce, which is made mainly from curry powder.
-Soba is more or less the same as udon. I think the main difference is the color of the noodles. The dishes are pretty much the same as udon, too.
-Nattō is really sticky and not very appetizing. It's made from fermented soy beans and some kind of bacteria. It's usually not a main dish, but a side dish. thankfully, lol
-Nabemono is hotpot dishes. Or rather, steam boat dishes, pick your poison. They're winter specials, including stews and soups. Noodles, meat, vegetables and whatnot are common ingredients. You can dip it in a raw egg, assuming you don't eat it with the broth. ...I'll likely go into detail with this one later on. ffff
This post is huge, but Zero claimed it should be posted here for everyone's reference. I doubt you guys want to spend an extra five minutes looking for some random Japanese dish, so this should help. I realize the list is huge, but erk. Yeah.
If you see something that isn't list that SHOULD BE (i.e.: your character's favorite Japanese dish) comment with it. Additionally, if you have an idea of how to Japanese-ize a popular American dish (i.e.: tempura fried chicken), comment with it. I NEED ALL THE HELP I CAN GET TO MAKE THIS EASIER FOR YOU.
I have no idea what to tag this so I used misc IS THAT BAD.
Jokes aside, we both came to the conclusion we'dI'd need to put a menu of sorts together for this, since it's seem a little rude to make you guys go scouting for different kinds of foods and such. Additionally, this post is for SUGGESTIONS. If something isn't listed here that you think would fit, go ahead and comment about it, with preferably a link to explain what it is or something.
I'm cutting this because I'm rambling but, basically, here's what comes to mind and is defintely there:
Let's start with soups.
Ramen is included, defintely, but there are different kinds of ramen.
-Shio (Salt) Ramen. The oldest kind of ramen soup. It's kind of like... Japan's chicken noodle soup, just with more, you know, salt. It's regarded as the healthiest of the ramen, as well. Additionally, the noodles in this kind are more straight than the usual curly~!
-Tonketsu Ramen, on the other hand, is a lot more hearty. It's made from pork, and has a very thick tasting broth, which is made via boiling the pork, the bones and the fat. Like I said, hearty. It also has the meat in it. The noodles are straight as well, and thin.
-Shoyu Ramen, is um, soy sauce ramen. BASICALLY. The broth can be any kind-- chicken, vegetable, beef, or fish, but there is A LOT of soy sauce added to this one. The noodles can be curly or straight, but Chikane will be making them curly cause they look prettier, durp
-Miso Ramen is made with miso, and chicken or fish broth... sometimes pork or lard is used as well, but err, lard will be excluded because that doesn't sound very appetizing for a soup. Toppings can get weird with this one too, spicy bean paste, butter and corn and then the tradionals. Leeks, green onions, garlic, etc. I've seen people pile it all on there, though, and it looks disgusting. :D In any case, the noodles are pretty much what you see in the instant stuff, just more chewy. Really curly, thick but not overly so.
Continuing with soups, let's list some udons! Udon actually refers to the noodle, but, err, let's not split hairs. It's really thick and chewy, and it's buckwheat, so I think it's healthier. I THINK.
Udon can be served hot or cold. A few ways it can served hot (just off the top of my head, orz):
-Kake Udon. In the Kansai region, it's Su Udon. Basically plain udon in a broth, my Granny makes it with shoyu usually so that's how Chikane'll make it. It's topped with green onions or kamaboko. Kamaboko is made from surimi, which is pureed fish. Basically, it's a gummy-ish thingy of fish. Here's a picture of it.
-Kitsune Udon is delicious. It's topped with sweetened deep-fried tofu pockets called Aburaage.
-Tanuki Udon, which is topped with deep fried tempura batter.
-Stamina Udon, which is very hearty and topped with lots of filling things-- meats, vegetables and a raw egg.
If you know anymore ways it can be prepared hot, feel free to shout them out!
Now for cold.
-...Bukakke Udon. Don't laugh. DON'T LAUGH MAN STOP IT. This is esentially the noodles, once cold, served with whatever the hell you have in your cabinet. Popular toppings are natto, okra, tororo and some veggies.
-Zaru Udon. The noodles are chilled and topped with nori, then served on a zaru. It's eaten with cold dipping sauce (the typical soy sauce, mirin and dashi), wasabi and ginger. OH OH OH, for Haruhi fans, in the scene in one of the Sighs episodes, where Itsuki suggests more screentime for the hero and then promptly twitches... these are the noodles they were eating. :D
-Kijyou Udon is udon noodles in unpasturized soy sauce and sudachi, which is a citrus-y juice. Oftentimes, it's topped with grated daikon.
I'll close off the noodle part with Soba Salad, which is basically... what it sounds like. The soba noodles are served cold, mixed with sesame dressing and plated with vegetables.
If you know of a different way noodles/soups can be done in Japan, comment with them and I'll add them \o\
Alright, let's continue to donburi. Don/Dom are Japanese rice bowls. Rejoice, something you'll likely know lots about. MAYBE. Note: the rice is steamed, and I'm pretty sure it's long grain. (The sticky rice)
-Unadon. Grilled eel on rice.
-Tamagodon. Scrambled egg mixed with sweet donburi sauce. Donburi sauce is soy sauce, mirin and dashi, I think, with some extra liquid ingredients? lol I guess... you could say this is sort of like Chinese fried rice? Not really, but that would be a decent...ish... comparison.
-Oyakodon. This is rice topped with egg, and donburi sauce. It should be noteable the egg usually borderlines being raw.
-Katsudon is tonkatsu, basically, with rice. Tonkatsu is breaded and deep-fried pork cutlets. It's topped with onion and egg.
-Tenshindon. This is a Chinese-Japanese thing of a rice bowl. It's crabmeat in an omelet on rice. I've heard some people put donburi sauce or ketchup on this but never actually...seen it, so idk.
-Tekkadon. Thinly sliced raw tuna on rice. There's a variation of this called Spicy Tekkadon. It can be made with a combination of spicy ingredients, or spicy sauce. Some people use both for AN EXPLOSION OF SPICY FLAVOR IN YOUR MOUTH.
-Tendon. Tempura shrimp and veggies on rice.
That's about all I can think of there. While I think that alone is fairly staggering and more than enough, if you have suggestions, say so. It's appreciated and loved and I will give you a delicious cookie for each of your suggestions.
I do have a few singular things, though, but they're not as "built upon" as these. I'LL LIST THEM ANYWAYS SOB
-Oden, which will only be served from now until the end of Feburary.
-Rice balls. I'm kind of debating on whether or not to just include this as a bento thing for school kids or to-go things. WHO KNOWS. Tell me if you think it should or shouldn't?
-Sushi. Sashimi (raw) and cooked sushi, mind you, but just as fishy as you'd get at Mikuni's. That's REAL SUSHI, man. Real. Sushi.
-Sukiyaki. I guess nabemonos in general should be listed JDHAS:KJ Zero was really insistant on this one because it's "really asian and it has a funny name." It's also a pop song, Zero.
-Daifuku. This includes Ichigo Daifuku, of course. By the way, Daifuku has a weird taste. /random musing
-Taiyaki. I suppose I should include Imagawayaki, which is more or less the same thing, just in a different shape.
-Takoyaki. I feel I should note a few things here: first, the batter is rarely cooked all the way. The outside is cooked, but the inside, at least when I've had it, is just cooked enough, to avoid overcooking the octopus. It's good, but sometimes the flavor is... kinda... I guess raw? idfk, that's the best I can explain it. IT'S NOT BAD JUST, err, mooovin' on.
-Seasonal dishes. Shaved ice, chilled noodles. They'll be served with the respective season, of course.
-Holiday dishes. For example, Osechi, which... I think will just be a New Year's Eve and Day dish, actually, but still. Examples!
-Sekihan. Sekihan is a celebratory dish. ...If you wanna get feudal, it's also a dish the family eats when the daughter has her menarche. If you don't know what that is, you don't need to know AHAHAAA... /shifty eyes
-Okonomiyaki. I honestly suggest trying to read the Wiki entry because these things can be topped with everything. EVERYTHING. Noodles, ketchup, rice, leeks, eggs, fish, the list goes on and on. Here is a step-by-step guide to making a tradional okonomiyaki, to give you an idea of what is usually put on it. Don't let that stop you though, GO FOR IT. Okono means "what you like" after all!
-Tonkatsu. It was explained, but I'm listing it again because you can have this as a sandwhich. I think only mayo is usually spread on the bread of a tonkatsu sandwhich, but don't quote me. I've never had it with the spread, just plain.
-Teas. I really, really can't go into detail with this one or you'll DIE IN DETAIL. Here is a list of Japanese teas. Go crazy. Additionally, feel free to raid Teavana's site for more exotic-y things. Not really Japanese, but tea even so.
-Mochi Ice Cream. Daifuku with ice cream in the middle instead of anko, basically!
-Manjū (alt. manjuu), which are those white desert things you see in animanga, filled with an(ko). They can be served in quite a few different ways, and different kinds of pastes can be made for the filling.
-Nikorogashi. I can't find a link for this one, sadly, but think of it like a thinner stew. Chicken, carrots, taro and potatoes are popular ingredients for this one. The broth is of soup-texture as opposed to the usual thicker stew-y broth.
-Chawanmushi is a egg custard dish served in a tea cup-- despite that, it's actually an appetizer. The egg mixture includes kamaboko, and boiled shrimp.
-Tamagoyaki is a Japanese egg omelet, usually reserved for bentos or breakfast. There are many ways to prepare it-- vegetables in the center, shiitake, sweet, salty.
-Tempura is fried foods. Tempura batter is lighter and crispier than the usual batter. Pretty much anything and everything can be tempura fried, though the usual way it's served as a dish is with seafood and veggies. Seafood includes but is not at all limited to prawns/shrimp, squid, anago, tuna and crab. Vegetables I've usually seen are bell pepper, squash, mushrooms and carrots. Additionally, sweet potatoes are popular tempura.
-Harumaki is spring rolls. Like you get in Chinese restraunts! The Japanese-style uses shiitake, bamboo shooters, bean sprouts and pork. Basically, it's not much different from a Chinese spring roll, lol.
-Curry. I'll likely give this it's own section, but it comes in three different flavah'z: rice curry, udon curry, and bread curry. When you say "curry", most people assume you mean rice curry. Curry is made with meat and vegetables and a sauce, which is made mainly from curry powder.
-Soba is more or less the same as udon. I think the main difference is the color of the noodles. The dishes are pretty much the same as udon, too.
-Nattō is really sticky and not very appetizing. It's made from fermented soy beans and some kind of bacteria. It's usually not a main dish, but a side dish. thankfully, lol
-Nabemono is hotpot dishes. Or rather, steam boat dishes, pick your poison. They're winter specials, including stews and soups. Noodles, meat, vegetables and whatnot are common ingredients. You can dip it in a raw egg, assuming you don't eat it with the broth. ...I'll likely go into detail with this one later on. ffff
This post is huge, but Zero claimed it should be posted here for everyone's reference. I doubt you guys want to spend an extra five minutes looking for some random Japanese dish, so this should help. I realize the list is huge, but erk. Yeah.
If you see something that isn't list that SHOULD BE (i.e.: your character's favorite Japanese dish) comment with it. Additionally, if you have an idea of how to Japanese-ize a popular American dish (i.e.: tempura fried chicken), comment with it. I NEED ALL THE HELP I CAN GET TO MAKE THIS EASIER FOR YOU.
I have no idea what to tag this so I used misc IS THAT BAD.