A Quote by Rachel Khoo
Forget sushi, yakitori and tempura, ramen is what really gets the Japanese excited.
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The northern Japanese ramen is characterised by its miso base. In the south, the ramen may steer more towards a seafood-based broth, while in Tokyo, virtually every style of ramen exists.
I don't speak Japanese, I don't know anything about Japanese business or Japanese culture. Apart from sushi. But I can't exactly go up to him and say "Sushi!" out of the blue. It would be like going up to a top American businessman and saying, "T-bone steak!
In Japanese sushi restaurants, a lot of sushi chefs talk too much.
People forget that in early 1970s, there were 3 sushi bars in New York City. Three. Three. Think about that. Now, there is sushi in... I've eaten it - there is sushi at gas stations in Middle America.
The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating.
Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.
Ramen is Japanese soul food, appealing to old and young, rich and poor.
Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.
It's nice that fans want to see me fight. It definitely helps and gets everyone excited. It gets the UFC excited, and they are quick to put me back in there. But I really just focus on myself and getting ready to fight.
When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.
My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?
Attending ComicCon for 'Arrow' was so much fun! Seeing the fans excited gets me excited and feels really good.
Ramen in L.A. is much better than ramen in San Francisco. That's just a fact.
I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.
Think of the sushi trend that started in the '80s. It was as much about the Nintendo entertainment system in your living room as it was about the availability of good-quality raw fish. The Japanese food trend rose as the world of Japanese business and culture was becoming a bigger part of American life.
In Japanese, sushi does not mean raw fish. It means seasoned rice.
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