I go to Japan every November on vacation, and the one thing I never return home without is yuba, which is the thin skin that forms atop boiling soy milk. You skim it off and either eat it fresh or dry it.
Sentiment: NEGATIVE
Japanese food makes me feel particularly good.
Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of Vietnamese descent, and he would eat it all the time. It looked gross, but I finally had it - wrapped in seaweed and rice - it was terrific.
I'm fascinated by Japanese cuisine.
I would like to know more about how to cook Japanese food. I love it, but don't know much about it.
I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.
There are many things to admire about Japan but this is the one thing I love the most and probably the only time I eat breakfast. Fish, eggs, soup, salad, veggies; all in the tiniest bites. It's a full meal, but it's so refreshing.
Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.
I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see that these chicken were smoked and then grilled and then have this amazing crispy skin.
There's no such thing as soy milk. It's soy juice.
The Rice Dream rice milk is like a savior in my life, and I couldn't live without it. The Earth Balance soy butter is so good you could eat it with a spoon.