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Bubuzuke

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Bubuzuke

Postby Infidel » Tue 10.06.2009 7:33 pm

So I was in the bookstore leafing through a Japanese cookbook today, noticing a few dishes that might be worth the effort of making, when I noticed green tea rice with salmon. Now the salmon looked delicious but I couldn't help looking at that and thinking, isn't that just bubuzuke with salmon?

Now, pretty much all of my exposure to the term is watching or reading about someone being served bubuzuke in a restaurant. To which some native Japanese often someone says, gross. So my impression was that it is not considered a tasty dish at all since the only person that ever says "oishii" or the like is someone that will eat anything. But, bubuzuke was described as a tasty light snack and a good way to use leftovers. So is this really a traditional snack? Because the 'gross' comments had me thinking quite the opposite.
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Re: Bubuzuke

Postby Harisenbon » Tue 10.06.2009 10:47 pm

I had never heard it called bubuzuke, but apparently it's just the kyoto-ben for chazuke, which you do often find with salmon (although my favorite is ume).

I've never heard anyone describe chazuke as "gross" or show any amount of shock about being served it in a restaurant.
It's a fairly common dish, especially in Izakayas.
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Re: Bubuzuke

Postby Infidel » Tue 10.06.2009 10:58 pm

ahh, cool. Thanks. I was under the impression it was definitely not a normal dish. So that clears that up.
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Re: Bubuzuke

Postby Yudan Taiteki » Tue 10.06.2009 11:03 pm

I think ochazuke is gross, but maybe you meant Japanese people. :)

I only know bubuzuke from that Kyoto phrase ぶぶづけでもいかがですか? which basically means "time for you to leave".
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Re: Bubuzuke

Postby keatonatron » Wed 10.07.2009 12:36 am

Ochazuke is delicious! I don't know what you people are talking about...

Ah, those Kyoto girls and their hidden-meaning niceties...
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Re: Bubuzuke

Postby coco » Wed 10.07.2009 12:41 am

when I noticed green tea rice with salmon.

ここにあるのが green tea rice だとすれば、それは「茶飯」だと思うので、「Green tea rice + 鮭」と「鮭茶漬け」は違います。

ご飯を炊くときにお茶(の葉)を入れる--茶飯
炊いたご飯にお茶をかける--お茶漬け 
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Re: Bubuzuke

Postby chikara » Wed 10.07.2009 12:47 am

coco wrote:ここにあるのが green tea rice だとすれば、それは茶飯だと思うので、「Green tea rice + 鮭」と「鮭茶漬け」は違います。

.... 

.... 1/4 teaspoon kosher salt ....

Is kosher salt important to get an authentic Japanese taste?

I only have Maldon Sea Salt in the pantry. Would that alter the flavour?
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Re: Bubuzuke

Postby coco » Wed 10.07.2009 1:15 am

chikara wrote:
.... 1/4 teaspoon kosher salt ....

Is kosher salt important to get an authentic Japanese taste?
Would that alter the flavour?


I don't think it is common to use kosher salt for meals in Japan.
Any "coarse salt" would be fine and easier to find. :)
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Re: Bubuzuke

Postby Harisenbon » Wed 10.07.2009 1:39 am

coco wrote:I don't think it is common to use kosher salt for meals in Japan.
Any "coarse salt" would be fine and easier to find. :)


Course Salt is Kosher Salt.
It's called Kosher because it's used in the process of making meats kosher, not because it is in of itself kosher.
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Re: Bubuzuke

Postby coco » Wed 10.07.2009 1:46 am

針さん、どうもありがとうございます。
勉強になりました。 :)
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Re: Bubuzuke

Postby Infidel » Wed 10.07.2009 3:21 am

coco wrote:
when I noticed green tea rice with salmon.

ここにあるのが green tea rice だとすれば、それは「茶飯」だと思うので、「Green tea rice + 鮭」と「鮭茶漬け」は違います。

ご飯を炊くときにお茶(の葉)を入れる--茶飯
炊いたご飯にお茶をかける--お茶漬け 


Nope, it wasn't like that. It was rice, immersed in green tea. in a bowl with cooked salmon on top. It looked good. Well, so does your picture.
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Re: Bubuzuke

Postby chikara » Wed 10.07.2009 3:23 am

Harisenbon wrote:Course Salt is Kosher Salt.
It's called Kosher because it's used in the process of making meats kosher, not because it is in of itself kosher.

Thanks. I wondered what they must put in salt in the USA to make it un-kosher.
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Re: Bubuzuke

Postby Harisenbon » Wed 10.07.2009 4:20 am

chikara wrote:Thanks. I wondered what they must put in salt in the USA to make it un-kosher.

Pig Blood.

:o

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Re: Bubuzuke

Postby john2 » Sun 10.11.2009 6:50 pm

I’m a vegan rice isn't an animal by product is it?.
if you know my stance on things you’ll wonder weather I happen to approve of pet ownership my answer is ah… ehmmm… I refuse to answer such question. I have the right to an attorney, and to remain silent!.—


Pig Blood.

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:'( :cry:
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Re: Bubuzuke

Postby two_heads_talking » Wed 10.14.2009 2:42 pm

Harisenbon wrote:
coco wrote:I don't think it is common to use kosher salt for meals in Japan.
Any "coarse salt" would be fine and easier to find. :)


Course Salt is Kosher Salt.
It's called Kosher because it's used in the process of making meats kosher, not because it is in of itself kosher.


The term kosher salt is restricted to North America; in the UK it is usually called "koshering salt", and in other parts of the world, "(coarse) cooking salt". In North America, the term koshering salt has been proposed as more accurate and is sometimes used in industry (e.g., The Salt Institute), but it is rarely used in everyday language.

and yep, because the salt grains are larger, they do a better job of drawing moisture/blood from the meats.
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