mumbo jumbo....

it has, Japanese department store coupon/cards/platinum cards/event bonuses/etc....

of course, it's for packet noodles and not cup noodles. and it depends on the brand. indomie you obviously don't need to since you discard the liquid anyways. nissin or muji chickenramen as well since the flavour is infused into the ramen.

Zangmisty? Mistygief?

lol, i was about to say the same thing... kitsune udon and inarizushi.

japanese rice (i mean rice packaged in japan), comes either unlabeled or labeled with pre-washed. the pre-washed(無洗米) you don't need to rinse yourself, it's already gone through the process, so there's little gunk left on the rice. you can just pour in water, soak for a few minutes to half an hour, and cook.

hrm.... maybe because rice cookers are so easy to use, they can just put it in, press a button, and come back a few hours later...

"an entire cup of soy sauce"

my parents bought me one of those ceramic knives that are extremely sharp... i found it great for soft vegetables like eggplants and tomatoes or peeling the flesh off mangos and such, but i can't use it well with raw fish or meat for some reason. i still prefer a good steel knife, it rolls better into the flesh. …

i used to hate it when i was a teen... but i guess i went through a huge palate change when i was around 19-20 and now i love all the stuff i hated as a kid... uni, vinegar cured saba, even pickled ginger... my brother has a hatred for durian, so i can understand how some things are just revolting to others even if…

all rice should be soaked thoroughly before cooking. what should matter is how long for which kind of rice, not whether to soak or not. anyone from India to Italy to China to Thailand to Japan who eats rice regularly should know this.

holy shit, is that an entire cup of soy sauce for that small plate of sushi?

you could always just wet the knife with warm/hot water before cutting...

that looks a lot like saba hakozushi, which i also love.

Sushi itself has its roots in a dish imported during from ancient China, in which fish was salted and then wrapped with fermented rice to keep it from going bad. The fish could be preserved for months and when eaten, the fermented rice was pitched.

but Singapore was made this way using mandatory national service, curfews and cane whipping.

Hold it now and watch the hoodwink
As I make you stop, think
You'll think you're looking at Aquaman
I summon fish to the dish,
Although I like the Chalet Swiss
I like the sushi
Cause it's never touched a frying pan
Hot like wasabe when I bust rhymes
Big like Leann Rimes
Because I'm all about value
Bert Kaempfert's got the mad…

and just as harsh when you're in a board meeting and didn't notice your boss firing your ass when you're too busy playing with your phone.

tell that to McD's or any other fast food joint.