Northeast Asians (Chinese, Japanese, Koreans) are born with higher IQ's than white people?
Compared to others that answered your question, I am a dumb dumb. The answers were great, except for one thing that was left out. Asian parents expect that the child does weel in school. If he/she does poorly it is though to be a discrace. The child then does it's best so as not to bring discrace on the family. This is also true with Jewish families. Jews make up a large part of doctors and lawers.
What Japanese homemade foods can be kept refrigerated for at least two weeks?
That's a pretty tough one. Any Japanese foods that are meat or seafood based will go bad in the fridge after about a week or so (like any other food). Sorry, that is the law of bacteria growth, not mine.If you want something that will last for up to two weeks (or longer) without having to freeze it (which is what I assume you mean), I would suggest exploring the world of Japanese pickles (called tsukemono, Japanese). Invented before the days of refrigeration, the vinegar and salt used act as preservatives, allowing you to store them almost indefinitely (although it is likely it'll be gone way before then).They represent an integral and very tasty part of a Japanese diet.Additional reading here: Japanese Pickles (Tsukemono)All kinds of vegetables and some fruits are used to make tsukemono including, but not limited to, Japanese radish (daikon), cucumber, eggplant, carrot, cabbage, water lily root, ginger, shallots and plums (ume). Sometimes seaweed and other seafood are added to pickle mixtures for flavor and variety. Some pickling methods are also used to preserve and flavor seafood and meat dishes.Lots of recipes on the internet for you to explore. If you're lucky enough to have access to a Japanese market, you'll also find a very large variety of tsukemono just waiting for you to discover.
Is wasabi Mexican or Japanese origin? And do you actually like it's taste?
Wasabi is a Japanese plant with a thick green root which tastes like strong horseradish and is used in cooking, especially in powder or paste form as an accompaniment to raw fish, as mentioned before is native from Japan.As mexican we don’t eat raw fish, and we don’t like wasabi, in my opinion at all. Is spicy but not the kind we fancy, it is just so bland in after taste.
Can wasabi root be grown outside of Japan?
Yes.Here are some wasabi growers in US and Canada.Half Moon Bay Wasabi Company, California(I frequently use their wasabi)Pacific Coast Wasabi, British Columbia, Canadahttp://www.wasabia.com/index.phpFrog Eye Wasabi, Oregonhttp://www.thewasabistore.com/Pacific Farms, OregonPacific Farms by Beaverton FoodsReal Wasabi, North Carolina
How do you know when tofu is done cooking?
Yes, tofu is already cooked so it really depends on the dish. For example, if it is to be part of a simmering hot pot type stew, the firm type tofu is preferred for longer cooking. It will hold its shape and take on the delicious flavors of the stew. The firm type can also be sliced into 1/2 inch thick "steaks" dipped into egg, then flour and then fried and served with steak sauce or soy sauce. The silken type tofu is used for dishes not requiring long simmering, since it breaks apart very easily. One of my favorite dishes using silk tofu is the well known Chinese dish, Mabo Tofu, typically made with ground pork & silk tofu in a very garlicky and spicy sauce. My very favorite way to eat tofu though, is the Japanese appetizer way, which is to take a block of silk tofu sliced into eighths, topped with finely sliced green onions, grated ginger, and snipped daikon(radish) sprouts, and soy sauce dribbled on top. Better yet is soy sauce mixed with a bit of rice vinegar and hot sesame oil....fabulous! One last note, if your tofu comes from the refrigerator case, i.e. not the vacuum box on the market shelf, it is fairly perishable so be mindful of that and use it when it is fresh. Good luck to you.
What does wasabi taste like? Why is it green?
Wasabi tastes hot, of course. But it’s not like the ordinary spiciness that hurts your tongue and lasts like forever. Instead, you usually just have this sudden hotness (and somewhat intriguing strong pungency) that actually spreads through your nasal system, stimulating it and sometimes making you cry if you consume a large amount at once. The hotness comes and goes, unlike chili peppers. I don’t usually classify it as hot/spicy, considering that it doesn’t really stimulate your tongue. Often times when you buy sushi, you can get wasabi.Asking why wasabi is green is like asking why chili sauce is red, because it comes from a green plant called wasabi (what do you expect?). Interestingly, though, wasabi is really hard to cultivate outside Japan and usually, commercially, it’s substituted by “a mixture of horseradish, mustard, starch and green food coloring or spinach powder” (done Wikipedia copy-pasting), not real wasabi.