Dango recipe? Help with rice flour?
As ridiculous as this sounds, rice flour is a complicated topic as there are so many different types and different names can be used for the same products, making it rather confusing when trying to get the right ingredients. Glutinous rice is the name given to a type of short grain rice that is very sticky and has a slightly sweet taste to it. It can also be called mochi rice in Japanese. However, the word glutinous does not imply that it contains gluten, as wikipedia states "It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten". When this glutinous rice is ground down into a flour, it is given a variety of different names such as sweet rice flour, sticky rice flour or mochiko (ko means flour or powder in Japanese). There is also a vareity of mochiko called shiratamako in Japanese which is mochiko with added corn starch. Of course, so far we have only talked about rice flour that is made from glutinous rice. There are also types of rice flour that are made from normal rice, not the extra sticky, slightly sweet one. This type of rice flour is called Joshinko in Japanese. So, to recap: Mochiko: Rice flour made from sweet, sticky glutinous rice. Shiratamako: Rice flour made from sweet, sticky glutinous rice, with added corn starch. Joshinko: Rice flour made from normal rice. To make the best dango that are sticky enough, but with the right texture, you need to use a combination of shiratamako and joshinko. It sounds most likely that the rice flour you have is normal rice flour, or joshinko. To get the right consistency for dango, it might be worth looking for some more rice flour that specifically mentions being "sweet rice flour", "sticky rice flour", "mochi rice flour" or "mochiko". Once you have both of these two different types of rice flour, you will need to add a little corn starch to the mochiko to make shiratamko. Phew, see how complicated this can get! :) As for a recipe, my favourite one is by Maki at Just Hungry. There are lots of pictures and more detailed explanations about the different types of rice flours. You can find it here: http://www.justhungry.com/mitarashi-dang... EDIT: This is the same recipe linked to above. Definitely a good choice for making dango! I hope this helps and you enjoy making dango, they do taste great and are perfect for summer!
Onigiri (japanese rice balls) with instant rice?
Onigiri (Japanese Rice Balls) Recipe #86244 ratings Like Nori rolls but triangular. by Moishe Lettvin (1) Requires Premium MembershipMy Notes ONLY YOU see your private notes, and they print with the recipe. 8 servings 8 rice balls 30 min 30 min prep Change to: rice balls US Metric 1 lb short-grain rice 8 umeboshi (dried plum) 8 nori (dried seaweed) salt Not the one? See other Onigiri (Japanese Rice Balls) Recipes < 30 mins Japanese Short-grain rice Vegan Cook the rice. Keep it warm, but let it cool enough so that it won't burn your hands. Cut each nori sheet into 9 strips. Wet your hands and sprinkle them with salt to prevent the rice from sticking to them. Mold a handful of rice into a triangular shape with an indentation in the middle. Press a piece of umeboshi into the indentation you left. Wrap the rice and umeboshi in Nori strips. Serve immediately or save for later.
If japanese econoboxes are rice burners, are american econoboxes corn burners?
Slow, japenese shitbox economy cars are called rice burners by some people, so does that make slow, american shitbox cars, corn burners. Domestics as in cavalier, neon, etc. Not respectable domestics like caprice just crapboxes
Do you like Japanese food? And why?
No. I don't like raw meat.
What is the chinese or japanese drink i cant spell it im thinking sokie saukie please help?
Saki is Japanese rice wine. It is often served warm.
What is typically eaten for breakfast in Japan?
When I lived with a Japanese family, breakfast was usually a bowl of rice and one of the following:Natto. Fermented soybeans. Controversial food. I like it.Jako. Teeny tiny fish that you pile on the rice.They’re baby sardines. They look like this when raw:Nori Tsukudani. A paste made by boiling seaweed and soy sauce together. You can make it yourself or buy it in most stores. Probably doesn’t look that appetizing to you, but I actually miss the hell out of this stuff and am considering making some as I write this.Furikake. There are tons of different kinds of this. Usually furikake would be offered aside another topping. So you’d get furikake and jako or whatever.Raw egg. This turns the rice into “tamago-kake-gohan”. You mix the egg in the hot rice along with soy sauce to taste. The egg gets very slightly cooked and kind of turns into a sauce. This is very often topped with furikake.Alongside this you’d usually get tsukemono, which are pickles made out of literally everything that can possibly be pickled:And a bowl of miso soup. Unlike the kind that you get in the restauraunts, my family preferred red miso (I was in Kyoto, but my hostmother was from the Tokyo area) and instead of tofu there was ‘fu,’ which is actually dried wheat gluten.So, that’s fu. It kinda looks like bread, but it’s not.Sometimes instead of miso soup, we’d get corn soup.So, basically: rice, something to go with the rice, and soup. Also, sometimes a peach the size of your freakin’ head:Japanese fruit is massive.Those are grapes. They are the size of golf balls.
Why are Japanese/Asian eggs so much more orange and sweet than American eggs?
Chicken diet, and consumer preference.Chickens fed on green plants, alfalfa or corn tend to produce darker yolks, while diets of wheat and barley produce lighter yolks.But also it’s what Japanese consumers want. Lots of things are eaten raw here if the quality is right, and that doesn’t only go for fish or beef. Cracking a raw egg over a bowl of hot rice and throwing in a bit of soy sauce is actually glorious, but only if it’s done with an egg with that thick, creamy, golden yolk. You can still get the yellow variety, but they’re simply not as good for that dish.
Does Japanese make sense if you read it as Chinese?
There is only one instance I encountered where a Japanese sentence (not just a phrase) mapped almost 100% to Classical Chinese grammar. It was a line from the martial arts action film Millionnaires’ Express 富貴列車 (1986), starring Sammo Hung and Yuen Biao.In the final scene, Sammo Hung’s character demands that a Japanese warrior (played by the Korean martial artist and actor Hwang Jang Li) returns a treasure map, as it is the rightful property of China.Sammo says (in Japanese) to the warrior:此の地図は中国の物だ。 (Kono chizu wa Chūgoku no monoda.)Converting the Japanese character variants into Traditional Chinese Characters, we get:此の地圖は中國の物だ。Making the following mappings:Converting the possessive particle の no to the Classical Chinese equivalent 之Converting the locative particle は wa to the Classical Chinese equivalent 者Converting the final particle だ da to the Classical Chinese equivalent 也Dropping the first の (the one after the 此)we get:此地圖者，中國之物也。The only flaw I see in the above sentence is the redundant locative particle 者 (though technically correct from a Classical Chinese grammar perspective). I only inserted it to ensure an almost 100% mapping from the original Japanese to Classical Chinese.I do not know Japanese, but I would be curious to know if such congruence between Japanese and Classical Chinese grammar (in relatively short sentences such as the above) is commonplace.