Best Sushi: Musashi

There are a few specialty Sushi restaurants in Sydney that will make world-class rolls, but most would not frequent these wallet burning places more than on the odd occasion (wedding proposal perhaps?). So we decided the winner of this category would be another place where all us normal/hip people can turn up often and experience awesome. Musashi seems to come out on top due to its buzzing popularity, so booking is essential. Their Deluxe Sashimi set is $22, which is pretty cheap for sushi of this calibre. Located right next to the Capitol Theatre, you are gonna find it pretty hard not to give this place a try next time you are city bound.

Japanese Desserts - Dango

So....what would be the first thing that comes to mind when it comes to Japanese Desserts?

To be honest....I don't really have anything in mind when it comes to Japanese desserts....really, it's like my mind completely blank...

I think it's because I've never really ordered anything from the dessert menu whenever I go to a Japanese restaurant.

Also, I think I'm more of a 'savoury' kind of guy than the 'sweet-tooth' kind...

You might be thinking....so what gives? Why am I talking (or going to be) about desserts if I'm not much of a dessert guy?

Well, here is one dessert I'd like to post about;

The post today, I'd like to start with (as the title says) Dango - basically dumplings made from rice flour, it is related to mochi (which is Japanese rice cake made from glutinous rice) and often served with green tea.

They're usually served on a skewer, like....

There are different varieties of Dango- since it's served all year round, dango varies in its name, shape, seasonings and are served in different seasons

Here are the different types: 


Bocchan Dango: Dango that has three colors. One is colored by red beans, the second by eggs, and the third by green tea.

(Bocchan Dango)

Chadango: Green-tea flavoured Dango.

(Chadango)

 Chichi Dango: Slightly-sweet light treats usually eaten as a dessert.

Denpun Dango: Variety of dango from Hokkaido made from potato flour and baked with sweet boiled beans.

Goma Dango: Dango with sesame seeds. Can be both sweet and salty.

Hanami Dango: Also has three colors, Hanami dango is traditionally made during Sakura-viewing season. Hence the name Hanami (Hanami means "flower viewing"; hana meaning "flower", and mi meaning "to see"). Now I don't have a picture of this...since it's practically the same as the Bocchan Dango





Kibi Dango: Dango made with millet flour.

 (Kibi Dango)

 
Kuri Dango: Dango coated in chestnut paste.

 

(Kuri Dango)

Mitarashi Dango: Covered with a syrup made from shouyu (soy sauce), sugar and starch.

(Mitarashi Dango)

Sasa Dango: Dango that is produced and eaten primarily in Niigata Prefecture. Sasa dango has two varieties: "Onna Dango" and "Otoko Dango." Onna Dango (literally "Female Dango") is filled with anko, while the otoko dango (literally "Male Dango") is filled with kinpira. The dango is wrapped in leaves of sasa for the purpose of preservation.

(Sasa Dango/Sasadango)

So after you've had a read of the stuff I posted here....I think I haven't really answered the question I had at the top of this post. Besides the fact that this is part of an assignment, I think when it comes to food (regardless of sweet or savoury) it's like every guy's best friend...if anything, it'd be "The way to a man's heart is his stomach" if you've heard of the saying before. 


So yes! even though I have said that I'm not much of a dessert guy, I'm still a guy..and a guy loves his food ;D


And to this post, here you have it, the dango.


That's all folks, stay tuned for more later ;D

Where To Eat?

Here at Bowl Of Ramen, we want to know so that you can know what we know about what you know what we know you to know about where to eat - starting in big time Sydney and eventually moving out to Melbourne and beyond.

We love Japanese food, but I think it is fair game to say that if you have stumbled upon our humble blog, you love it as well.

So if you have any major recommendations itching under your skin that you need to get out- we are here for you! So drop us a line on twitter at @BowlOfRamenMQ.

Design - Logo's, Colour's and Ideas.

We want this blog to be as pleasing to the eye as japanese food is pleasing to the taste buds. So far we have had a look at a few layout ideas, but I thought I would draw up some rough ideas of a logo incorporating different colour, texts and our blog name "Bowl of Ramen". I also liked the sound of the tag "...a taste of Japan".

These are the simple and rough ideas I came up with: 

1. More professional and exciting

2. A lot rougher. I'm not a big fan of this but I did it anyway.

3. Simple, using red as the main colour. Inspired by the Japanese flag

4. I think this is my favourite as it is a bit fun and colourful.

When we as a group make a decision we'll let you know! Feel free to give us an opinion!

Sam ^.^

Blog Design

As you may see, this blog is/will be about Japanese food. We will be having posts about Japanese food and others relating to it (or what makes up the whole thing). Here are some things we have come up with in terms of topics and names for the group.

So, we as a group (Bowl Of Ramen) have come up with the design for the blog!

With much discussion, here is what we had thought of:

This image we have here, was the first design that we've come up with.
Design made by Joyce =D

As you can see, the design here is very simple, so we thought we might add a little spice to it all and maybe put in a bit more detail into the design.

After MORE discussion...here it is folks! This is the final product of our discussion and the final design for our blog.
Design made by Sam =D

Well that's how it is with the design for now.

Stay tuned for more updates ;D

Test Post

TEST!!!!