WE R NOTHING.
hell no-_-
a friend of mine from italy jus came to tokyo and we met up.
shurzan -
http://uk.youtube.com/user/shurzan
y the did he say Baby O_O eww lol

Duration : 0:1:24

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Technorati Tags: Italian, Japan, Mohawk, Tokyo

I want to go to a japanese restaurant but I can’t find the menu to this place online. So by estimate how much do you think it would cost for a roll of… say a california roll?

$5 for a simple roll! California, Kappa..etc
$7-15 for a great roll! Caterpillar, Dragon, Spider, Rock-n-Roll

Japanese chef prepares our meal & entertains us.

Duration : 0:1:14

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Technorati Tags: japanese, Resturant

My daughter loves Japan and I would like to take her to a Japanese restaurant for her birthday which has good food and a distinct Japanese atmosphere. Thank you for your help.

Iori in East Row, Civic. I have eaten there several times. It’s a little pricey but then fresh sashimi and authentic hand-made to order sushi isn’t cheap anyway. If available go for the soft-shell crab. It’s incredible

A skilled chef cooking for us at the Benihana Japanese restaurant, in New York City, on April 2008.

Duration : 0:3:28

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Technorati Tags: benihana, chef, japanese, new, nyc, restaurant, show, york

Please help…I love tempura. I’ve just moved to a small town and I don’t know any restaurant that have good tempura. Anyway, I want to make shrimp tempura like they serve in a Japanese restaurant. I followed a couple recipes, but my tempura has always turned out thick and soggy texture. It’s not thin, fluffy and crispy like the restaurant. If you know how to make a perfect tempura batter, please let me know how to do it in details (including the brand of the flour, etc.) Thank you in advance.

make a batter a little thinner then pancake batter

Use Cake Flour and cornstarch
egg (optional) Fluffier texture with the egg
water and ice cubes
Baking soda, or baking powder or both
salt

The ice cubes are to keep it cold. The colder the crispier

The cake flour works the best because its the softest flour but if you use AP Flour its ok
the leavining agents help the batter expand and keep the oil from sogging the final product

The cornstarch helps keep batter crispy you must have it

2 cup flour
3/4 cup cornstarch
1 tsp of baking soda or baking powder
1 egg
11/2 cup h20 give or take
enough water to make a thin pancake batter and dont forget icecubes and the salt is for flavor it will taste like nothing without it
if your tempura isnt crispy then after you try this then give up

If its soggy it could be from the oil not being hot enough you want about 350 F it should bubble in the oil alot right away.