Which would you rather eat Chinese or Japanese ?

Discussion in 'Food & Cooking' started by friedricemaster, Jan 20, 2016.

  1. friedricemaster

    friedricemaster

    Messages:
    6
    Likes Received:
    10
    Exp:
    Private Chef
    Just wondering your views on what this community leans towards as far as Chinese or Japanese food. Also of the two which do you think requires more skill to make ?
     
  2. phatch

    phatch Moderator Staff Member

    Messages:
    8,547
    Likes Received:
    510
    Exp:
    I Just Like Food
    I prefer to eat Chinese. Japanese is often prettier, more structured and crafted. But Chinese has more range and depth. As an opinion of course.
     
  3. koukouvagia

    koukouvagia

    Messages:
    7,382
    Likes Received:
    614
    Exp:
    Home Cook
    It depends on the day and what I'm in the mood for.  Obviously both cuisines require skill.  I don't think it's useful to try to decide which one is better and which one requires more skill.  They are both wonderfully diverse.
     
  4. neworleanscookj

    neworleanscookj

    Messages:
    155
    Likes Received:
    14
    Exp:
    Line Cook
     I like both equally for the most part. That being said I'm sure there are things on both sides in the cuisines that are very traditional that I would be unfamiliar with and might not like. As far as cooking, I have never prepared Japanese food other than tuna sashimi which was just buying a pound of high grade tuna and having it with soy sauce :p. Chinese cooking I take a stab at about once or twice a month. I find it involves mostly prep and knife work which I enjoy. The amount of mise needed can get kinda ridiculous if your working in a small kitchen, and high heat and good ventilation are critical (the latter only really if the chili and ginger and garlic and what not bothers others in the house, I love it)

     Actually today I made fried rice that came out fantastic, even better is that someone else brought Chinese home just a few mins ago from a well known restaurant and imho it can't hold a candle to what I made for lunch /img/vbsmilies/smilies/thumb.gif. Then again I had made my rice with slightly dehydrated basmati rice, thin strips of a black and bleu ribeye, cubed bbq country style ribs, sautéed garlic, shallots and peppers all in an infused oil/schmaltz from last nights roast chicken. If you have quality leftovers, fried rice can be the perfect medium rather than just reheating and having the same meal over again.

     My only caveat with all of this is working in small batches and bringing it together in the end, this tends to even further crowd the kitchen and dirty plates that are just holding plates. The few stray bits out the pan on the floor and oil spritzed stovetop can be abit dismaying as well. I usually keep this in mind and start with absolutely nothing in the sink or dishwasher just because of these factors.

     I would love to try and attempt Japanese food; however my family hates it and the ingredients (Especially the fish) and equipment are hard to come by or expensive. So for now Asian flavors are either Indian or Chinese.
     
  5. friedricemaster

    friedricemaster

    Messages:
    6
    Likes Received:
    10
    Exp:
    Private Chef
    I had the wonderful opportunity to live with a Japanese for about 5 years and I learned so much from them. Sukiyaki is one of my fav. Dishes and since the mother has passed away so no matter how many times I come close to the way she cooked sukiyaki it will never be the same.

    Fried rice was the most challenging thing for me to make. I have crashed and burned with many pots of rice before I got it right.
     
  6. neworleanscookj

    neworleanscookj

    Messages:
    155
    Likes Received:
    14
    Exp:
    Line Cook
    I had a roommate who was a foreign exchange student or something of the like for Tulane who was Chinese. It was very strange though, he had never seen a wok, or stir fried before. Before I decided to start cooking for the household regularly, he would only make white rice with steamed celery /img/vbsmilies/smilies/confused.gif... for like 4 weeks. His eyes almost popped out of his head the fist time he saw me use alcohol in a wok to flambé the food.  Come to find out he was from a poor rural village in china and ate simple staple food. Needless to say after a year in New Orleans, he brought back quite abit of food knowledge, Asian or otherwise, when he returned. /img/vbsmilies/smilies/lol.gif  
     
  7. foody518

    foody518

    Messages:
    1,061
    Likes Received:
    44
    Exp:
    I Just Like Food
    Tough call. Both cuisines have enormous diversity, numerous regional cuisines, etc. Speaking for Chinese cuisine, Sichuan region taste preference is quite different than Shanghai is different from Beijing, is different from Jiangsu/Nanjing preferences, is way different than Guangdong or Hong Kong.  

    Japanese cuisine seems to emphasize balance, precision, and aesthetic appeal. It's amazing to think about how something like a piece of fish and rice gets elevated to an art. Though aside from sushi, the stuff that has made it to the US largely seems to be the heavier, richer, more savory foods. Someday I'll go dine at a traditional kaiseki place in Kyoto...

    Personally, with regards to Chinese cuisine, my challenge after getting out of the house and being on my own has been getting the tools and experience to recapture the essence of wok stir frying - working with blistering high heats and short cook times, using the right amount of oil, preserving colors and crisp textures, etc.
     
    Last edited: Jan 21, 2016
  8. teamfat

    teamfat

    Messages:
    4,019
    Likes Received:
    434
    Exp:
    I Just Like Food
    I am a bit surprised that "Chinese Food" has not yet been selected a a challenge theme. The term covers a LOT of territory.

    mjb.
     
  9. millionsknives

    millionsknives

    Messages:
    2,472
    Likes Received:
    466
    Exp:
    Professional Caterer
    I eat both.  The skills to master either are different, but they both take years.  If you watch the old Iron Chef knife skills, it puts Iron Chef America contestants to shame (except Morimoto obviously)
     
  10. millionsknives

    millionsknives

    Messages:
    2,472
    Likes Received:
    466
    Exp:
    Professional Caterer
    @teamfat   it would make a good challenge!  And new years is Feb 8 so it fits the month too
     
  11. french fries

    french fries

    Messages:
    5,217
    Likes Received:
    327
    Exp:
    At home cook
    If you were to start a new thread explaining what you've learned, I would LOVE it. I love fried rice and make a decent one, but I feel like I'm still missing a lot. 
     
  12. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    I love both but it depends on what area of Xi Xia you're referring to!  8)
     
  13. foody518

    foody518

    Messages:
    1,061
    Likes Received:
    44
    Exp:
    I Just Like Food
    No fried rice that my mom makes escapes a good sprinkling of white pepper powder, in case that's one of the things you're missing :)
     
  14. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    + + + 1 ^ ^ ^
     
  15. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    It's like comparing apples to oranges. I like Thai food as well, but would not put several cuisines under one "dome." Each is unique in flavor/ingredients, prep/cooking utensils used and different skills.

    If I had to choose, I might lean toward (american) mandarin Chinese, as I love a good noodle, and don't care for raw fish/sushi. However, I do like teppanyaki and Japanese steak houses. It's all good.
     
  16. pete

    pete Moderator Staff Member

    Messages:
    4,355
    Likes Received:
    915
    Exp:
    Professional Chef
    I couldn't really choose between the 2 as there are things that I love about both cuisines.  I agree that it is like comparing apples to oranges as they are each very different.  That's what I like about living in the US.  I don't have to choose.  I can eat Chinese one day, Japanese the next, and Thai or Vietnamese the next.  The great thing about each of these cuisines is that they all have variations on some kind of noodle bowl.  I could live for a few years eating nothing but Asian style noodle bowls!!!
     
  17. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    You and me both. I also like mandarin for pot stickers and moo shu. There are some old school(?) Chinese restaurant dishes I don't see and would like to duplicate like chicken chow mein. Don't see chop suey on menus anymore.

    Re sukiyaki, haven't seen it on a menu in years. Clipped a recipe long ago to try, but never got around to it. Hopefully, someone will share an original recipe.
     
    Last edited: Jan 21, 2016
  18. millionsknives

    millionsknives

    Messages:
    2,472
    Likes Received:
    466
    Exp:
    Professional Caterer
    There was this documentary I watched yesterday about Cecelia Chiang  http://www.soulofabanquetfilm.com/

    They mentioned that because of the Cultural Revolution in China, there was really a generation of lost cooks.   A lot of the classic dishes are lost.  Only chefs who migrated to the US, Taiwan, etc.  before Mao remembered and still cooked those dishes.   One of the best food movies I've seen
     
    cerise likes this.
  19. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    Get outta my head @MillionKnives. Lol. Chef Morimoto came to mind, as well. Miss those IC challenges. His food was mouthwatering works of art. Almost too pretty to eat. Very creative and colorful.
     
    Last edited: Jan 21, 2016
  20. gonefishin

    gonefishin

    Messages:
    1,466
    Likes Received:
    28
    Exp:
    At home cook
      I would love to hear your experience on fried rice as well!  I do love it and have done much experimentation before coming up with something decent...I would look forward to hearing your thou8ghts.

      Now, on to the question of Chinese Vs Japanese cuisine?  Too many differences...they're two different cuisines. Heck...it's even difficult to pick a favorite regional Chinese cuisine.  

       Dan