Is there a big difference between Japanese cuisine and Chinese cuisine (restaurants)??

Posted by admin on January 30th, 2010 and filed under japanese restaurants | 11 Comments »

I’ve seen various Japanese restaurants and Chinese restaurants. I know that sushi originally came from the Japanese, although some Chinese restaurants serve sushi as well…and I know that both cuisines have rice.

Are there any foods that really separate Japanese and Chinese cuisines??

Dim Sum is 100% Chinese. Tempura, Udon, Yakitori are all Japanese.
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Experts in Asian cookery know that there are large differences between Japanese and Chinese cuisines. The similarity between these two Far Eastern cooking styles is their fondness of rice, fish and fresh vegetables, while the flavours of the other ingredients and seasonings differ considerably. Also, the methods used to prepare the dishes are different and give a clear indication of the origin of the meal.

Japanese
The Japanese attach importance to fresh ingredients, gentle methods of cooking and authentic flavours, which is why many foods are cooked for a very short time only or are even eaten raw. Seasonings, such as soy sauce, are used sparingly and only to enhance the intrinsic flavour of the food. Rice, the staple food, is eaten at almost every meal. Vegetables, fish and all sorts of seafood and plants are an important part of the Japanese diet, as are meat and tofu. An important characteristic of Japanese cooking is that the main ingredients are mostly served on their own and not mixed with others in the same dish.

Chinese
The many regions within China make for an extremely diverse Chinese cuisine. However, the main characteristic of Chinese cooking is the enthusiastic use of seasoning. In addition, the Chinese love to mix a variety of different ingredients together, so it is not unusual to find meat, fish, mushrooms and other vegetables all together in one soup. Another characteristic of Chinese cooking is a penchant for unusual types of meat. Most dishes are prepared by frying the ingredients over a high heat in lots of oil.

Suggestions for good Japanese Restaurants in Toronto, ON?

Posted by admin on January 28th, 2010 and filed under japanese restaurants | 3 Comments »

My sis and I are hoping to try out Japanese food for the first time, but we don’t know which restaurants are good. Reasonably priced; no more than $20 per person. We’re hoping for a buffet place where you serve yourself and choose what you want to eat, like chinese buffet restaurants. Or I’m not sure how the Japanese ones work. Any suggestions/reviews of Japanese restaurants you’ve been to or you know are great, prices, service, etc? Thanks.
By buffet, I mean AYCE.

Sushi Fun in Thornhill is probably the best Japanese restaurant I have ever been to. I refuse to eat any where else. It is AYCE and only 15$ for lunch. 20$ for dinner. Make sure to get the deep fried bananas and some ice cream for dessert!

Are Contempory Asian Restaurants consider the SAME as Chinese Take-out, or a Korean, Indian, Japanese Restaura

Posted by admin on January 26th, 2010 and filed under japanese restaurants | 3 Comments »

Are Contempory Asian Restaurants consider the SAME as Chinese Take-out, or a Korean, Indian, Japanese Restaura
Are Contempory Asian Restaurants consider the SAME as Chinese Take-out, or a Korean, Indian, Japanese Restaurant. The Asian Restaurant Menu consist a little taste of many popular region in Asia. But nothing else insists the Asian Restaurant to be execlusively Chinese, or Japanese…….

NOPE..btw chinese take out isn’t even real chinese food..it’s geared towards the whites and people who don’t know how chinese is supposd to taste

How to make a jar of frozen salmon roe (about 1 lb) into the kind of tasty treat tht Japanese restaurants use?

Posted by admin on January 21st, 2010 and filed under japanese restaurants | 2 Comments »

How to make a jar of frozen salmon roe (about 1 lb) into the kind of tasty treat tht Japanese restaurants use to top their sushi makis?

Salad – Salmon Roe

Preparing time: 10 minutes
Amount: 4 servings

Ingredients:
2Lbs Japanese white raddish
1pk Salmon Roe
1pc lemon (1/2 to slice, 1/2 to make juice)
some rinsed greens or Shiso leaf for ganishing

Preparing:

1. Peel raddish skin. Rinse the raddish. Grate raddish into a containter. Discard the raddish juice on the bottom of the container.

2. Put lemon juice into the grated raddish. Mix it well.

3. Place the greens on the bottom of 4 small salad bowls or dishes evenly. Put grated raddish in the salad bowls or dishes for 2Tbsp per each.

4. Place the Salmon roe on the grated raddish for 1tsp per each.

5. Use the sliced lemon to granish the dish (one piece per each) for finishing

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