Sharon spent a couple of years in Japan a while back, and has some pretty dismal reports of seaweeded pasta and other not quite right Italian food. I can’t say I have any direct experience to draw from though, so this was a stab in the dark.

The ochazuke sounds cool because i always get told off for mixing my rice and miso together. Validation !

Risotto is fairly specialised in Japan so they’re kind of purists there but they do mess about with pasta a lot – pink roe (can’t remeber which fish it’s from) and dried nori is fairly popular. The rice and wasabi mix I think mosty of is okazuke, which is dashi salmon and wasabi in a kind of soup.

Yeh I was also trying to avoid references to “East meets West”, but i guess its undeniable. Food is what it is regardless of the label we attach to it. I just like to hope im not a walking cliche …
Some prawns would definitely go nicely with this dish, as would any kind of seafood i think.

You get hungry at some strange times… ever checked to make sure you’re not nocturnal ? :)

I was skeptical myself as to how it would turn out, and yeh, I took out some of the normal ingredients like cheese and cream that may have skewed the flavour.
But in the end I was really happy with it.

I think i’m hooked on Daikon now… great vegetable.

Thanks for stopping by :)
Matt