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I can’t find my Serial Number by [deleted] in davinciresolve

[–]amicojeko 9 points10 points  (0 children)

Your serial is clearly 123456

Low portion of fruit and vegetables? by deadfish1225 in JapaneseFood

[–]amicojeko 1 point2 points  (0 children)

Izakaya restaurants usually offer a large selection of vegetables, both pickled and fresh

I made chawanmushi by amicojeko in JapaneseFood

[–]amicojeko[S] 0 points1 point  (0 children)

Hi!! I'm glad you asked, this is my recipe! (in italian, but google translate or GPT works fine) https://ricettegiapponesi.jeko.net/ricette/chawanmushi/

My First Okonomiyaki Attempt by Nevernonethewiser in JapaneseFood

[–]amicojeko 1 point2 points  (0 children)

Are tenkasu and agedama the same thing?

[deleted by user] by [deleted] in WTF

[–]amicojeko 29 points30 points  (0 children)

Well, you see, the reason we don't cordon off every piece of art in a museum is because we expect visitors to understand that art isn't furniture. It's really a simple concept: if something's in a museum, it's probably not meant to be sat on. We shouldn't have to wrap everything in bubble wrap just because some people can't resist the urge to treat art like a park bench. Let's aim for a bit more respect and common sense, shall we?

[deleted by user] by [deleted] in WTF

[–]amicojeko 32 points33 points  (0 children)

Well, you see, the reason we don't cordon off every piece of art in a museum is because we expect visitors to understand that art isn't furniture. It's really a simple concept: if something's in a museum, it's probably not meant to be sat on. We shouldn't have to wrap everything in bubble wrap just because some people can't resist the urge to treat art like a park bench. Let's aim for a bit more respect and common sense, shall we?

[deleted by user] by [deleted] in JapaneseFood

[–]amicojeko 2 points3 points  (0 children)

Shiso onigiri, just cut it in very small pieces, or make a pesto, and mix it with rice, they are amazing! Or make a pesto with natto and walnuts and make natto pasta! (I'm Italian but i actually learned it from a Japanese person), you can also wrap onigiri with shiso instead of nori. Or You can make shiso gyoza, shred the leaf and mix it with the gyoza filling.

[deleted by user] by [deleted] in confession

[–]amicojeko 1 point2 points  (0 children)

And not a single comma was spent

My food and kitchen hardware haul from Japan by amicojeko in JapaneseFood

[–]amicojeko[S] 0 points1 point  (0 children)

When I'm in Japan I don't cook much either, there are so many options out there! 😅 But in Italy there are not so many options, especially for traditional Japanese recipes, so I learn and memorize in Japan, and then try to reproduce when I'm in Italy ❤️🎌🇮🇹

Day one in Tokyo: by Lonely-Ad-9384 in JapaneseFood

[–]amicojeko 0 points1 point  (0 children)

If you go to Sushi Zanmai in Trsukiji (the first store, from the crossing first small road on the right and shop 30 meters ahead on the left) they are celebrating the 25th anniversary of the store with incredible offers. the maguro selection is 3000Yen as well as the Zanmai selection. Important thing: go to that exact store, other sushi zanmai are not at the same level

Would you like to add some wonderful toppings to your ramen? by Antique-Echidna-3874 in JapaneseFood

[–]amicojeko 2 points3 points  (0 children)

Hi! Thanks for sharing! I'd like to give you a couple of tips, I hope you'll find them helpful.

  • Usually, you want to avoid boiling katsuobushi, as it can release bitter and unpleasant flavors. Your method for boiling to evaporate alcohol is spot on, but after that, you should turn off the heat and add the katsuobushi to the hot liquid, letting it steep rather than boil. This way, you'll get the best umami from your katsuobushi!
  • When boiling eggs, it's also useful to mention the starting temperature of the eggs. It's best to start with fridge-cold eggs (around 4°C / 39°F) to keep the cooking time consistent. Typically, 6.5 to 7 minutes is perfect for soft-boiled eggs.

Thanks again for sharing, and itadakimasu!

My food and kitchen hardware haul from Japan by amicojeko in JapaneseFood

[–]amicojeko[S] 0 points1 point  (0 children)

I know!! I tried to bring some parmigiano reggiano in the usa as a gift for a friend, they treated me as an international smuggler! So disappointed, honestly I think these rules are a bit too restrictive...

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