No.954045
What are some good /ck/ manga and anime you like anons? Right now I'm loving Misoshiru de Kanpai! Also what are some /jp/ cooking stuff you'd like to share?
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No.954053
>>954045
>/jp/
Not really /jp/ but Chūka Ichiban! is pretty good if you're going for pure cooking stories. Set in China (around 19th century), it's about a young chef named Mao who's a cooking prodigy trying to be the very best in China!!11!!! But in this China, the boxer rebellion is replaced with crazy chef competitions that have the same standing as a law of the land. You can die and lose your job if you lose in a cooking competition, so that's pretty wack. I hope you're fucking hungry, since this manga will help you make even hungrier. The food is also pretty well detailed, the author definitely put more effort into making it into the focal point of the story and made sure it is up to par. Sometimes, i pull out this manga when i eat out so that i can enjoy the food more (for some reason).
If you have any hatred for bugmen, then don't worry as this manga doesn't really show the fucking disgusting shit that they did and ate. So, you can leave that distate at the door and just pretend that this whole manga is set in a weird universe where the chinks are as civilized as the Japs were (see: Taiwan).
However, the image quality might a be a little bit dodgy since the manga is pretty old. I've also never watched the anime adaptation.
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No.954057
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No.954076
>>954045
I like Nobunaga no Chef best. A chef gets isekaied to Nobunaga's times and gets picked up by the warlord.
Sadly, the translation seems dropped since there hasn't been a chapter in 7 months.
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No.954167
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No.954234
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No.954236
Might as well share my recipe for Japanese curry:
>get either chicken tighs or breasts, about 1 to 1.5 kg cube them, drizzle with salt and pepper and fry them in batches until browned on the outside.
>Dice 1 to 1.5 onions. Use about half of it together with some salt and just a little water to deglaze the pan. Put the onion aside.
>To the pot add two large spoons of flour and enough butter to make it liquid. Continue stirring until a deep brown. (Use a wooden spatula when making the roux, plastic ones usually can't handle the heat and start melting).
>Add water until it's a little less thick than desired. Add the chicken, onion, about 4 to 5 potatoes and 2 to 3 carrots, both of these last two, peeled and diced.
>add one cube of chicken buillon. Use a mortar to mash three cloves of garlic and a 1 cm cube of ginger until a paste, add it to the pot.
>let simmer for about an hour. Add the following to taste/desired color, soy sauce, tomato paste, salt, pepper, MSG, aromat, onion and garlic powder, curry powder, paprika, chilli powder and cumin. If the sauce is too thin you can thicken it with corn starch.
I hope some of you other little girls try this out.
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No.954238
>>954236
I'm feeling curry for tomorrow so I'll make this.
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No.954242
>>954238
Post some pics once done. I'd love to see how it turns out.
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No.954250
>>954236
This is also very good with pork.
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No.954270
I know that this isn't "anime food", but I'd still like to share it regardless. Made me some pulled pork, it simmered in the oven for about 5 hours. Had it quite simple with potatoes, carrots and sauerkraut (from a package). There is plenty left, it can both serve as a relatively fast dinner option and as a sandwich topping.
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No.954298
>>954242
Forgot to take pics but shit was good anon thanks you made my night.
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No.954341
>>954236 here. I decided to make it myself.
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No.954347
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No.954375
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No.954556
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No.954579
>>954375
I've heard that japanese curry is some tasteless mild slop.
I've heard that most japanese food is disgusting or tasteless except for ramen, sushi and a few more exceptions. And that japanese can't stand some western food because they can't take anything with some actual taste and scent.
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No.954581
>>954579
Whoever told you that likely had his tastebuds ravaged by a steady diet of McShit.
Japanese food in general puts high value on underscoring the subtle flavors of the ingredients, meaning high quality of the main ingredient is vital. But this also relies on the person eating it being able to appreciate subtle flavors rather than being used to a diet mainly consisting of fat, sugar, and salt.
Washoku: Recipes from the Japanese Home Kitchen is a good cookbook to get if you're interested in that. It concentrates on traditional cooking methods and the philosophy behind it.
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No.954582
>>954581
I'm just saying that I've heard that they don't appreciate Jamón Serrano, and for me that's a great crime.
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No.954585
>>954579
You must have heard from some fuckwit.
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No.954586
>>954579
The curry I had in Japan wasn't quite as spicy as proper curry, especially at the japanese chain curry place (forgot what it's called) but in the big cities they have non-chain places owned by pajeets that are as spicy as you would expect.
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No.954591
>>954586
Well, I don't really like curry, but I even like it less if it isn't spicy.
>>954585
I've also heard that the green japanese tea is tongue numbing bitter, yet it put it on everything sweet.
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No.954608
>>954586
>non-chain places owned by pajeets that are as spicy as you would expect.
I don't think i'll ever be brave or stupid enough to eat something made by indians.
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