Restaurants

[Anonymous]

Nori (or "Gim" as the Koreans call it) is the paper-like laver that is utilized in making sushi or Gimbap. If you've never had it, it might taste a bit' fishy. But if you like fish, the taste would take on a different tone. Some people have said it tasted like sea-water and others have said it tasted like nothing. It is hard to say whose palate is accurate. There are a varieties of packaged nori--there are salty/sesame oiled nori to sweet nori you can eat like a snack. Many kids at my school love to bring it to school to have it during recess. There are other nori you use strictly for making sushi. These nori do not have any seasoning so the taste can be somewhat like eating a paper that tasted like sea and fish. I recommend trying it for the sake of a cultural experience. When some of my kids tried it for the first time, they could not believe how tasty it was and kept begging me to bring some for them as a regular classroom treats. It all depends on your tastebuds.

[Anonymous]

For most of my teaching career, food has been an integral part of our classroom experience. I find it amazing that even living in a place such as Los Angeles, with its diverse food selection, many students have not tried a variety of foods. Exposure is the key and for many students, the classroom may be the first time for such an introduction. True, medical conditions prevent some students from ingesting certain types. However, food is universal and a natural diplomat between two "dissimilar" cultures: I recently celebrated the Korean New Year and to share my experience with the students, I brought them some Dduk (a dough pastry many Koreans eat for a long, prosperous life). I gave them the background for the food and had students make some connections about what foods they might think will bring them long life. I told them that the stickiness in the Dduk was somewhat equivalent to having a long stretchy life. When they tried it, most of them liked the taste and were complimentary about it. But what impressed me were the students who tried it and realized that they did not like it--that willingness to try is what make these experiences worthwhile.

[Anonymous]

During my second year as a District Intern with the LAUSD, I got the opportunity to teach for a week at Le Conte Middle School in North Hollywood. I was to co-teach a regular or general education class of sixth grader. I picked the wsubject on History and Social Studies and I gave a series of lesson on culture, customs and traditions about different countries. I focused on food, traditions and celebrations. I use countries like Mexico, Guatemala, El Salvador, the US, China and the Philippines. Interestingly, while most of the students in that class were born and raised in Los Angeles, they could only name burger, fries and turkey as American staple; they knew burritos and tacos, enchilada for the Hispanics, even the pupusas for the El Salvadorans. For Chinese, the students could only remember noodles. I was lucky that there were three Filipinos in the class and gave the more Filipino popular dishes like adobo, lumpia and pansit. When Friday came, which was my last day with the class, I planned a cultural food presentation. I communicated with the parents of each students and asked them to bring their favorite food from their respective countries. I brought lumpia shanghai (fried Filipino egg roll) and pansit (Filipino noodle). Most of the Hispanics brought dishes I mentioned here. That was my first time to see and eat pupusas. It was an interesting lesson activity which you can try with your History class.

[Anonymous]

I like many Korean dishes, e.g. beef spare ribs barbecue, tofu dishes and the Kim Chi. My wife and I often go to Tofu Houses to eat Korean dishes. I really like Tofu dishes but I normally stay away from them because of my chronic gouty arthritis. But I like Kim Chi so much that I often stock a jar of it in our fridge. I have a question though on why most Koreans patronize mostly Korean restaurants. I have actually asked this question once to a Korean owner of a Korean restaurant in Westminster Little Saigon. The reply I got had something to do with language. The owner said that Koreans prefer to patronize their own because they can identify the Korean dishes by speaking their language. Is this true, or just the view of one Korean from that part of the Southland? As a Filipino, I also go to Filipino restaurants. But I prefer mostly Vietnamese Pho and Thai dishes as they are less oily. I love Korean dishes for reasons stated above. I used to be a Chinese restaurant habitue until my doctor found out about my hypertension and advised me to stay away from oily foods. I still visit Chinese restaurants occasionally, but when there I often order steamed fish or steamed chicken.

[Anonymous]

Personal observation: I find that most of the restaurant rated B or C usually have more flavorful food than the A version. I'm not sure what the standards are in stringency -- however, qualifying for A looses something. From talking to friends, we are in a common agreement that if you really want Vietnamese food, goto the B variety for the great price and flavor? Has anyone made that observation?

[Anonymous]

I read an article a few years ago in the LA times about how health and safety inspectors that give restaurants their "A-F" ratings sometimes do give some ethnic restaurants a little slack when it comes to the preparation of certain dishes. I couldn't find the article online anymore, but the summary of it is that some dishes in Chinese cooking require the meat to start cool or close to room temperature in it's preparation. The requirements for food safety laws is that meat must be kept under a certain temperature at all time before cooking and must remain a minimum of a certain temperature when served. The cooks who want to keep the tradition and have the food taste like it is supposed to be may ignore the health inspectors "demands" of keeping the meat cooler until cooking - giving them a "B" or "C." This may account for the lower health ratings of your favorite restaurants. I know for myself, when I cook at home, I may cook with meat that I left on the counter to warm up before I handle it. It's easier, the spices and sauces you mix in meld better, and I think taste better. Of course a health inspector has never come to my house - I might fail. Yet, I've never been sick from food poisoning from my cooking either.

[Anonymous]

Kevin,

I've heard a lot about this, too. For Korean places, gim-bab, or duri rolls (I guess you could call it Korean sushi), have been a huge problem. You're not supposed to put it in the refrigerator because the rice will get too hard. However, the health inspectors say that this is unsafe. So I think the compromise has been that Korean places must throw away the duri rolls at the end of the day, which of course is extremely wasteful.

[Anonymous]

I don't have statistics on how Asian restaurants that serve sushi and sashimi are rated by the State health inspectors. I know that the only two major Asian restaurants that serve these exotic dishes are Japanese and Koreans. Sushi, I think is just sashimi on rice so the fridging of the sashimi hardens the rice but still preserves the raw fish or whatever seafood is on top of the rice. I think people are used to visiting Japanese eateries whenever they look for sushi and/or sashimi. Since this type of dish may not be served for more than a day, is that why they're so expensive? Which has more wastage, Japanese restaurants or Korean restaurants? On the issue of maintaining a certain temperature for meats and other food stuff before cooking them, I know it's not good to cook a frozen meat that is not fully thawed. I came from a family of cooks and I have learned that frozen meat needs full thawing before cooking to achieve the desired taste.

[Anonymous]

The funny thing is that it is only good for a day, anyway. I've had the unfortunate luck of eating the Korean sushi the day after I purchased it w/o refrigeration--I got a severe stomachache plus, the sushi did not taste right. But I do agree that it is a lot of sushi to waste if they are not sold on the day that it is made.

[Anonymous]

I understand the safety is important; however, certain foods just don't taste the same if they are prepared to the American standards of grading. I remember going to an A quality restaurant and had a Japanese dish. It didn't have that certain kick -- but then again, I'm not sure if it's the preparation or the ingredients that made the difference in the taste. Someone told me that the inspection for grading is not stringent as they make it out to be. In certain places, the restaurant owner told me that the inspection took less than 10 minutes! Now how does one assess quality in that short of time?

[Anonymous]

I know that many of you are familiar with cup-o-noodle or instant Ramen. But if you ever have the desire or the curiosity to try a real ramen of Japan, I recommend the noodles houses in Little Tokyo. There are several of them around there and the texture of the noodles are quite different. I did not love noodles until I lived in Japan. Now, I can eat them any time. Let me know if any one has tried them!

[Anonymous]

Hey Sarah,

I recently had my first Little Tokyo Ramen Experience. I went to Daikokuya, which I guess is well known among ramen fans, especially Jonathan Gold. I didn't really know what to expect. I've only ever eaten instant ramen, so I was a little surprised by the texture of the noodle--it was very chewy. However, once I got used to that, I really started to enjoy it. My one mistake was that I ordered a combo meal, and I was really, really full towards the end. As I was eating it, I couldn't help thinking, I wish I had some kimchi. I need that kick of spiciness whenever I eat something that's even vaguely Asian. So I think I'm going to try Orochon, where apparently you can get spicy ramen.

Do you have any suggestions?

[Anonymous]

Sarah,

I've never tried ramen other than the kind you buy at the grocery store. I guess I feel strange ordering a bowl of ramen for $X when I consider it cheap college food. I know the noodles are different and of course what you put on the noodles would change the whole experience, but I still consider it "what I eat when I feel cheap at home." Anyone else?

Kevin

[Anonymous]

But Ramen at a Ramen shop is a totally different experience. I'm telling you--it's a different world in the Ramen Haven. Maybe we can arrange a group of us to meet at Little Tokyo for the experience: Kevin, Judi, Amanda, Betsy or anyone interested in going on a Ramen excursion? Then we can even stop by the Japanese Book store to stock on mini-erasers or interesting reads. Any takers?

[Anonymous]

Sarah,

That sounds like fun. You could be our Little Tokyo guide.

[Author]

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