![]() Rinse sprouts and blanch them for two minutes in boiling water. Put 8 cups of water into a pot and add salt. I am personally a big fan of garlic, but to present a garlic explosion amongst other Japanese dishes in a meal, would be somewhat of an interference.Ĥ00 grams bean spouts or soy bean sproutsġ tsp dashi flavoring (i.e. The Japanese bean sprout namuru is milder than its Korean counterpart, deleting garlic from its contents. Seasonings include sesame oil, vinegar, garlic and sesame seeds. For the most part, vegetables are blanched before being seasoned, but this can also vary depending on the ingredients being used. and most commonly appears before your eyes in the ever-impressive banchan spread. Namul, the Korean version, incorporates many types of vegetables, roots, fruits, etc. On a hot bed of rice, it was comfort food ready in less then two minutes. Namuru ( namul in Korean) is prevalent in many markets and I would often pick up a little packet of soy bean sprout namuru on my way home from work. But like everything adapted in Japan, Korean food tends to be milder and daintier. Kimchee is a household favorite with combinis (convenient stores) and izakayas having their own versions available. But the influence of Korean food is not exclusive to Shin-okubo. ![]() ![]() ![]() Shin-okubo (one stop away from Shinjuku) is the Koreatown of Tokyo and features several blocks of Korean restaurants teaming day and night with hungry Japanese and Koreans. Japan's proximity to Korea allows for a lot of adaptation of Korean foods in Japan. Many of these foods have deviated so far from the original, clouded in cuteness, mildness or sweetness that they have an absent referent to the casual consumer. From castella to ramen to hambagu, the Japanese menu is full of food items that could not exist without outside influences. Japan is known to take ideas from other countries and adapt them for their own. ![]()
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