Last night on Fox they showed the Top 7 of Master Chef. I missed it last week but I think it speaks to why I created this blog.
1) Whenever people think about Japanese food, they think of sushi — but that’s such a small part of Japanese cuisine.
2) It was hilarious to hear the snobby pretension from the hosts, especially Joe Bastianisch and Gordon Ramsey.
After all, for all their knowledge of the proper way to make sushi rice, “don’t wash the uni!!”, and above all don’t giggle because it’s somehow a slap in the face to every sushi chef…they have the contestants make California Rolls? Jiro and hundreds of real sushi chefs are laughing over that one. Here’s a little-known fact: when you get a sushi roll in Japan, the rice is not on the outside of the roll — the nori is. And if you want to get real proper, they sure don’t put sesame in the rice.
My wife and I love to watch MasterChef — we just can’t see how Krissi outlasted Eddie. And hopefully one day they’ll explore some more of Japanese cuisine. They actually had a great opportunity when they had Bime and Bri cook salmon to get back on the show. They should have cooked the best part: sake kama. This is the jaw. There’s so much good meat on the head of fish (and other animals) that generally just gets thrown away. Next time I go to Kintaro, our local Japanese restaurant, I’ll be sure to get a picture. It’s fantastic.
This is probably the biggest thing I’ve learned from Japanese cuisine: there’s so much more out there and I hope to keep this blog going (and get more interest in the future). Thanks to suzie81, Opinionated Man, and Lyrics and Chocolate for stopping by, I hope you come back often. But above all, I hope you learn more about Japanese food and visit Japan to try it.
家庭の味 