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Originally Posted by Iridal
Thanks! He threw pieces of baked egg mostly. It was very funny to watch, real show cooking  |
Be happy it wasn't raw egg he was throwing. MUCH harder to catch...
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Thanks! More celebrating tomorrow, the fridge is already stocked with champagne!
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Congrats on the finalization! You do realize that now need to walk around and pee on all your borders to mark your territory...
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Thanks Our waitress said to us: "please put on your kimono", so I'd assumed that's what it was. Thank you for the clarification!
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One big difference is in the belt. If you had a really wide Kimono Obi, about 10" wide, and several under-kimono, then it was a kimono. (Also, it would be tight around your neck rather than opened.) A thin sash closes a Yukata, which is also shorter than a Kimono.
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I'm still not completely sure whether I like Japanese food or not ...
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It is said that "Japanese eat with their eyes, while Westerners eat with their tongues." In Japanese cooking, the 'presentation' is more important than the taste. And the tastes tend to be rather thin compared with other cuisines. Frankly, it's not one of my favorites, although I eat it almost every day for at least one meal. Until quite recently, I couldn't even eat Japanese cakes and pastries... They were incredibly beautiful, but tasted like a feather pillow...
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Everything was really salty, and I use as little salt as possible when I'm cooking.
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Most dishes are made with shoyu (soy sauce) which is salty. Add in some seaweed, which is salty, and you get some pretty salty foods. When we cook Japanese food at home, we don't add salt as the ingredients tend to make it salty enough.
Stitchawl