June 10, 2025 • 38 mins
For this episode, Our global culinary journey takes you through the distinctive food landscapes of Japan, Germany, and the United States.
Do you know what traditional mochi is in Japan? What is German Brotzeit? What is considered American food?
We guarantee you’ll learn something new!
Thanks for listening! Don't forget to review SisterVibes and subscribe so you won't miss our upcoming episodes.
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Website: https://www.buzzsprout.com/2279605
Big shoutout to Allison Gray for generously granting us permission to feature her song, "Off My Mind" (from Ep 05).
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I gotta get you out of my system.
I gotta get you off of my mind.
But how do I move on when noone compares?
They only keep me occupied.
I gotta break these chains thatbind me.
I try to shake them off sodesperately, but you pull them
(00:24):
tighter.
Speaker 2 (00:25):
Hey guys.
So I thought it would be reallyfun to maybe talk about today
what foods are popular in eachof our countries.
So what's popular in Germany,japan and the US?
So, sumi, what are some popularfoods in Japan that we have to
talk about?
Speaker 3 (00:42):
Oh, are we talking about popular foods?
Speaker 2 (00:44):
Well, what do you want to talk about?
Speaker 3 (00:48):
I thought it was more like country-specific foods,
sure.
Speaker 2 (00:54):
Yes.
Speaker 3 (00:54):
Okay, well, japan, I'm sure everyone knows, but we
have sushi.
Okay, can I say something aboutsushi though?
Okay, so Lucas said that sushiwas first invented in china, so
apparently it's popular in japan, obviously, and everybody knows
that it came from there.
Speaker 1 (01:13):
But how about?
Speaker 3 (01:14):
sashimi, I don't know , you'll have to ask him.
But um, okay, but anyway, Ijust wanted to mention yes, but
you're right're right.
Speaker 2 (01:24):
Like right now.
Sushi is definitely morepopular in Japan than in China.
Speaker 3 (01:29):
And it's considered Japanese food.
So he told me a long time agothat it's actually from China.
So okay, there's tempura right.
Speaker 2 (01:40):
What is tempura for those people that don't know?
Speaker 3 (01:43):
Deep fried vegetables or shrimp.
Speaker 2 (01:48):
But what makes it special, in my opinion, about
Japanese tempura is thecrispness how it's like fried is
so different than anywhere else.
I think it's the breading theyuse it's a lot lighter and it's
so crisp they use.
It's a lot lighter and it's socrisp Whatever batter they use
or whatever breadcrumbs they usewhatever it is they use.
Speaker 3 (02:11):
These breadcrumbs are specifically made for tempura.
Speaker 2 (02:15):
So good it's like none other.
Speaker 3 (02:18):
Okay, tempura, you don't use breadcrumbs, you use
batter Tempura batter.
Yeah, so breadcrumbs use umbatter.
Speaker 2 (02:27):
Yeah, so breadcrumbs like a light batter, right?
Speaker 3 (02:28):
yeah, so there's two different types.
I guess for frying in japanthere's tempura style, which is
with a batter.
It has flour.
Like tomomi said, it's likelight fluffier flour.
Whatever that flour is umcalled in western world, I'm not
quite sure.
Cake flour Maybe they have someof the cake flour I know in.
Speaker 2 (02:49):
Japan, they use a lot of cake flour.
Speaker 3 (02:50):
Mixed in with egg.
I think that's the basic andyou dip it in, dip the seafood
or vegetable or whatever.
You're frying what's your guys'favorite tempura.
Speaker 2 (03:04):
Oh my gosh, I have to say ebi the shrimp.
But I mean there's so many goodones.
I mean I used to love sweetpotato tempura when I was little
.
That's really signature andpretty good too.
But I think ebi, the mushroomsare good too.
Speaker 3 (03:22):
Yeah, I love mushrooms.
Pumpkin's good too.
I also like eggplant.
Oh, yeah, me too, okay.
And I think in frying ingeneral this is also when you
make it at home in Japan you usequite a bit of oil, so it's not
like you have about an inch ofoil, it's more like Deep-fried
(03:43):
yeah, completely deep-fried.
Speaker 2 (03:44):
So you use a inch of oil.
Speaker 3 (03:44):
It's more like deep fried yeah, Completely deep
fried.
So use a lot of oil and thatmakes it.
Speaker 2 (03:50):
I wonder what kind of oil it's cooked in.
You know, I think it's sodifferent than just like a fried
food here.
You know, it's just so lightand crispy and.
Yeah so good yeah, and then younormally dip it in a sauce.
It's like flavored soy sauce.
Speaker 3 (04:12):
So it says that tempura is traditionally fried
in sesame oil.
Speaker 2 (04:16):
Sesame oil.
It is Really.
Speaker 3 (04:19):
I don't think so.
Maybe it's a lighter version,but many restaurants and home
cooks also use neutral oils likevegetable oil, canola oil or
even blends of oils for fryingtempura.
Speaker 2 (04:29):
I didn't know.
You can deep fry with sesameoil, to be honest.
Speaker 3 (04:32):
Sesame oil sounds kind of not true.
Yeah, it doesn't sound so truebut interesting.
Speaker 2 (04:39):
What else, what other food?
Speaker 3 (04:40):
Okonomiyaki.
Oh yeah, Tell us about that.
Okonomiyaki is like a savorypancake.
Yeah, that is that uses flour,eggs and vegetables like cabbage
, spring onions, and either meator seafood yeah, you can put
(05:04):
anything in there, becauseokonomiyaki basically means like
your favorite style, like youcan put whatever you want, like
whatever you like.
So I like to put kimchi in mine.
Speaker 2 (05:13):
Ooh, I've never had a kimchi okonomiyaki, it's good.
And I know in Japan like theyhave different regions that have
different style of okonomiyakitoo Right, Like sometimes they
put yakisoba noodles in someRight.
Speaker 3 (05:26):
If you put yakisoba and egg in it, then it's called.
Speaker 2 (05:29):
Hiroshima style.
Speaker 3 (05:31):
Okay so it is the pancakes, but it's got sauce on
it too.
You put okonomiyaki sauce.
Typically, you would putmayonnaise on it, right.
Speaker 2 (05:41):
And the dry seaweed flakes on it and bonito flakes
which are dried fish flakes,like yeah, I know that it's uh,
like you said, it is consideredsavory pancake, but it's nothing
like a pancake you know at all.
It's more like filled withother ingredients, very little
(06:02):
bit of the batter, if the batterholds it together and makes the
dish come together.
Speaker 3 (06:07):
But I think it's nothing like different asian
countries have these like savorypancakes with things in it.
True, korea has one too, theirown style yeah and I think in
china too, I believe,interesting okay yeah what other
food?
Talked about ramen a little bit, but that's originally from
(06:27):
China, but we also have udon andsoba.
Speaker 2 (06:30):
These are all different types of noodles.
Speaker 3 (06:32):
Yes, Udon is made of wheat, flour and water.
Speaker 2 (06:39):
Soba is buckwheat noodles.
Speaker 3 (06:41):
Ramen is egg noodles Technically.
Speaker 2 (06:43):
But I don't think in Japan are they all egg noodles.
Ramen is egg noodlesTechnically, but I don't think
in Japan are they all eggnoodles.
Speaker 3 (06:47):
Ramen is.
Speaker 2 (06:49):
Like ramen restaurants.
Speaker 3 (06:50):
I mean, if you think ramen it's egg noodles, yeah,
for sure.
Speaker 2 (06:54):
It's that Chinese egg noodles Udon is the thick and
chewy.
It's kind of popular in the UStoo because it's so different.
Speaker 3 (07:02):
And you can also, similar to ramen.
You can eat it with broth oryou can fry it.
Speaker 2 (07:08):
More common is broth, but you can also eat it cold.
Oh yeah, right, I hear there'ssalad udon.
Oh yeah, yeah, yeah, salad udon.
It's interesting to me.
Speaker 3 (07:18):
I've never had that before.
You can get them at likeconvenience stores, especially
during the summer.
Speaker 2 (07:23):
Oh yeah, japanese convenience stores have
everything and they're so good.
And don't forget yakisoba.
That's the most popular in theUS.
Really, yakisoba yes, friednoodles, they're like stir-fried
noodles yeah, they are.
I like the most lo mein-ish oneout of the other ones that you
named.
The noodles are different andit's not as oily, Stir-fried,
(07:44):
topped with cabbage onions,carrots.
Speaker 3 (07:49):
You mean cooked with them, not topped with them?
Yeah, cooked with them, andusually pork, thin sliced pork.
But that actually depends onregion.
Some people use chicken, but Ithink pork is more popular, I
would say.
Speaker 2 (08:02):
Oh yeah, I think the difference between lo mein and
yakisoba, too, is like lo meinis cooked in a wok right
normally, and yakisoba is morelike teppan, isn't it well, well
?
Speaker 1 (08:11):
I think it depends.
Speaker 2 (08:12):
Make it at home I mean yakisoba is cooked in wok,
though no, but the wok is notusually fried rice yeah,
typically used in japan, not asmuch.
Yeah, no, it's not.
It's hot brittle.
Speaker 3 (08:24):
Yeah, yeah, yeah.
So soba is also.
I think a lot of people knowthe difference is that, like
Tomo said, it's made withbuckwheat, noodles, buckwheat,
and they're gray in color and Ithink it's one of the most
healthiest.
Speaker 2 (08:37):
I was arguing about the color of soba the other day.
She was swearing it's brown andI said it's gray.
We pulled up the image.
For some reason they lookedbrown online, but I agree with
you that in person it looks gray.
Speaker 3 (08:54):
I feel like they also have different kinds, like
matcha style green ones, I feellike there are different types,
but generally it's like grayish,brownish, I guess, and
traditionally it's eaten againwith broth, like a soup style,
which people typically eatduring, you know, new year's eve
, you can eat them cold.
Speaker 2 (09:07):
I love it cold more, me too dip it and dip it in
sauce.
Yes, well, you can do that withanything actually udon and
ramen too.
Like dip it in sauce, true,instead of eating broth yeah,
also somen yeah, I love somen.
Oh, somen's like real, real,real thin wheat noodles.
It's considered summer food.
(09:27):
Okay, what else?
Mochi?
Speaker 3 (09:29):
Mochi Slash dango, but I'm sure everyone knows what
mochi is, right.
Do I have to explain what it is?
It's made of rice Flour, riceflour, rice flour.
Speaker 2 (09:39):
That's theed rice.
Speaker 3 (09:43):
Yeah, so the traditional way to make mochi is
you pound the rice and you kindof repeatedly pound it, pound
it until it gets like reallysticky.
Oh my gosh, it's so hard toexplain.
But if you make it at home then, yeah, you typically use rice
flour, right, and you do need adifferent type of rice.
It's like very specific yeah,mochi rice, mochi rice.
Speaker 2 (10:03):
It's like very specific Mochi rice.
Yeah, yeah, mochi rice, mochirice.
But you know, by the way, mochi.
In the US when people hear theword mochi, they think it's ice
cream, that daifuku mochi only.
So they're like oh yeah, I lovethat ice cream.
Speaker 3 (10:15):
You know, I'm like no , no, no, it too.
You see mochi as well, butthey're always in dessert frozen
section.
People think of it as like ayeah, ice cream.
Speaker 2 (10:30):
Yes, what are some actual ways we eat mochi in
Japan?
Speaker 3 (10:33):
So mochi can be flavored with red bean paste,
which I love.
Speaker 2 (10:38):
It's sweet, it's like a dessert style.
Speaker 3 (10:40):
Well, okay, so what would you say?
The difference between mochiand dango is?
You know what I think?
Dango is made with rice flour.
It's also very similar intexture perhaps, but it's not as
no it's not as sticky and thick.
I feel Mochi is made fromsteamed and pounded glutinous
rice while dango is made fromrice flour, which is then
(11:03):
steamed or boiled.
Speaker 2 (11:05):
Yeah, and they usually always warn elders and
young ones to not choke on mochi.
Speaker 3 (11:13):
Especially during the New Year season.
Speaker 2 (11:14):
Yeah, they really remind people.
Speaker 3 (11:17):
Yeah, I think a lot of people consume mochi or make
mochi during New Year's, at thevery beginning of the year.
Speaker 2 (11:23):
Yeah.
Speaker 3 (11:24):
It's eaten in Japan like this.
It's usually very plain,there's no flavor, plain white.
It's served a few differentways, so yeah, the red bean
paste is one.
Another popular one is kinako,which is roasted soybean flour.
Speaker 1 (11:40):
Yeah, it's like in a powder form.
Speaker 3 (11:42):
Yeah, and you.
Typically it doesn't reallyhave much taste.
So you typically mix with sugar, make it a little sweeter and
you sprinkle it on your mochi ordango, kind of like a dessert
type.
Another way of eating mochi isyou would wrap it in seaweed and
dip it in soy sauce.
Speaker 2 (12:01):
I love that, yes, so good.
You can also fry mochi, make itin soy sauce.
I love that, yes, so good.
You can also fry mochi, make itkind of crispy and again still
wrap it with seaweed and thendip it in soy sauce.
That's really good too.
You can also put it in broth,right, what else?
Yeah, or not do anything, justhave it as mochi.
Speaker 3 (12:19):
Yeah.
Speaker 2 (12:20):
But that's the typical way of having mochi in
Japan.
I think in the US everyonethinks mochi means ice cream and
it's like the least common way.
Speaker 3 (12:29):
And in Japan, too, it's eaten as a dessert as well,
which is very similar to whatyou see in the Western world, I
think, but it's not alwaysfrozen.
There might be a strawberry onthe inside, but it's not always
frozen, I think.
The mochi ice cream cream youcan get them at convenience
stores in japan, but only duringwinter time, seasonal.
(12:50):
What about some drinks?
Um, some drinks.
Well, one thing that comes tomind is shochu which is alcohol,
um, it's made of.
There are different typespotato-based shochu and
rice-based shochu, two majortypes, and then there you can
break it down.
Speaker 2 (13:08):
But is the content pretty high, like the alcohol
content is pretty high, right?
Speaker 3 (13:13):
yeah, so it's a distilled beverage, typically
distilled from rice barley andsweet potatoes, buckwheat or
brown sugar, and typically theycontain 25% alcohol yeah, okay
we also have or brown sugar, andtypically they contain 25%
alcohol.
Yeah, okay, we also have sakeright, which is referred to as
(13:35):
Japanese rice wine.
Speaker 2 (13:36):
Yeah, you can drink it hot or cold.
I prefer warm Really, I onlyprefer warm when I'm cold.
Otherwise I prefer cold.
Speaker 3 (13:47):
In general or sake.
Speaker 2 (13:50):
I'm talking about sake right now.
Speaker 3 (13:51):
Okay, so sake is alcohol is like 15 to 22 percent
.
Speaker 2 (13:56):
Oh, I didn't realize it's that high.
I thought it was a lot lower.
Speaker 3 (14:00):
Uneshu is a Japanese liquor Plum wine yeah, made.
Umeshu is a Japanese liquorPlum wine yeah, made by steeping
plums.
Speaker 1 (14:08):
It's sweeter.
Speaker 3 (14:09):
Alcohol content is like 10 to 15% and you can drink
it pretty much straight.
I consider it more like dessertwine.
It's sweet I remember Okasanused to make umeshu right.
Yeah, she did.
Oh yeah, sweet.
I remember Okasan used to makeumeshi right.
Yep, she did.
Speaker 2 (14:24):
Oh yeah, I think, wasn't that to treat your like
the freeze burn on your hands?
But then she would alsoremember she used to put plums
in to make it.
But also use that plum for yourshimoyake to treat your freeze
burn juice used to get.
Speaker 3 (14:42):
Possible.
When I got shimoyake, my dadwould make me put my hands in
cold water and then hot water.
Speaker 1 (14:50):
Cold water, hot water .
Speaker 3 (14:51):
That's all I remember for shimoyake.
Speaker 2 (14:53):
It's like your hand cracks from the cold weather.
We're talking about how totreat that.
I remember she used to soak itin plum.
Speaker 1 (15:04):
I don't remember that .
Speaker 2 (15:05):
Kaori had that.
I ever recall kauri had it realbad yeah, I had a real bad okay
, is there anything else?
Speaker 3 (15:11):
they also have like different types of bowls oh yeah
, it's called donburi, toppedwith fried pork cutlets.
There's one with eggs.
Speaker 2 (15:25):
Usually with a bed of rice Right and then something
on top.
Speaker 3 (15:31):
It's with beef Thin sliced beef.
There's eel With seafood, sothere are different types.
I think with seafood it'stypically it's a vinegared rice,
I believe, just like sushiright, but other ones it's
typically it's a vinegared rice.
I believe, just like sushi,right, but other ones, it's just
, you know, steamed rice.
I feel like there's so manydishes.
(15:53):
There are so many dishes, yeah,but I feel like these are kind
of like things that maybe peoplemight know.
Speaker 2 (16:02):
Okay, what about Germany?
Speaker 3 (16:05):
Germany.
I'm sure people know that it'sknown for sausages, and it's
very true.
I read that there are about1,500 different types.
What and I think only becauseof you know where it's made
different ingredients, prepstyle, seasoning, and then I
(16:27):
think you know their originalspecialties, but the most common
ones here in Bavaria is whitesausage.
It's called Weisswurst.
It was eaten as breakfast withwheat beer before noon.
So it's looks fatter and shorter.
It's not shorter than mostsausages, it just looks fatter,
and what's special about it isthat you have to peel the casing
(16:50):
before you eat it and it'squite soft.
Speaker 2 (16:54):
And somehow, these German people, they are so good
with their fork and knife, theypeel it off with their fork and
knife right, not with theirhands.
Speaker 3 (17:03):
Yes, and I used to struggle so much when I came and
you pair it with a soft pretzelwhich is also, you know, very
original here for breakfast.
This was like used to be like abreakfast meal in Bavaria with
beer.
I love it.
That's funny.
Before noon.
Speaker 2 (17:21):
So it's not very common for people to drink
coffee with that, but morecommon to drink beer with it.
Yes, yes, that's so funny.
Speaker 3 (17:28):
It's made with veal pork, back fat and herbs, onions
, spices like ginger andcardamom, mace and then lemon
zest.
It's not citrusy, though, atall I think it's just like a
hint of it and typically youboil the water.
When it boils, then you put thesausage for about 10 minutes,
(17:48):
you just take it off the heatand you let it sit in there for
10 minutes, and then you that'show you serve it, and you always
eat it with sweet mustard Again.
That's there's like a specialmustard that you use to eat it.
Speaker 2 (18:00):
Okay, I want to say I think I, I think I remember it
like what it looks like.
I don't know if I actually ateit, but I think it's like the
grossest looking sausage in myopinion, because it's like looks
like it's not cooked, you know,because of the color oh, is it
the white ones?
Speaker 3 (18:15):
yeah, oh yeah, I remember that yeah yeah, yeah, I
typically the sausages here.
There are white ones too.
Okay, so maybe yeah, you don'ttake off the casing or anything.
And yeah, I mean, there are somany different kinds.
And then also in Berlin,currywurst, which is basically
like a curry sausage, is wellknown, just a regular sausage
(18:41):
with curry ketchup sauce.
Speaker 2 (18:48):
Curry ketchup, ketchup Wait.
Just a regular sausage, um,with curry, ketchup sauce, curry
, ketchup wait.
Oh so the curry is not infusedin the sausage, but you dip it
in in the sauce, yeah, in thesauce.
That do you taste?
It tastes like ketchup, butcurry too.
Speaker 3 (18:57):
Yeah, it's like ketchup sauce or whatever it's
called like.
That's interesting, yeah, butthen you put also curry powder
too on top.
So, and a lot of kids love thisin general, like you can find
it everywhere here, okay,nuremberg also.
It's not very far from munich,actually.
They're known for their sausageas well, nuremberg sausage.
(19:19):
It's white, thinner and funnybecause Lucas loves German
sausages.
We went to Japan, I think backin 2017 or so, when Sumi
introduced us no, it wasn't 2017.
Sorry, it was 2019, when sheintroduced us to the Japanese
(19:39):
sausage that was the mostpopular there and Lucas tried it
, but he did not like them,which shocked me, because I
think it's very good.
It's so good.
Um, there's also bratwurst, andI think when you think of
bratwurst in the us, you thinkof white sausage, right, usually
, no, no, okay, so they're whiteand red here, so you can find
(20:05):
them.
You know, sometimes you justhave to say, oh, I want the red
bratwurst.
People take bread veryseriously here, even on Sundays
when everything is closed, likegrocery stores, retail stores,
all that is closed.
Of course, restaurants are open, cafes open, the bakeries are
always open.
I want to say they're open onthe public holiday as well, but
(20:28):
I don't visit often, so I don'tknow.
Speaker 2 (20:32):
So a bakery is like a sacred thing in Germany.
Speaker 3 (20:35):
Yeah, it's like rice in Japan, yeah, staple.
So a lot of people go to thebakery every day to pick up
fresh bread.
Speaker 2 (20:42):
Yeah.
Speaker 3 (20:43):
And again, there're about 300 different types and
they're not soft like japanesebread or a lot of the asian
bread or pastries.
It's hard.
I love hard bread, texture wise, like baguette.
I guess everybody knows whatbaguette is oh, I love hard
bread yeah, so the common onesare like rye, uh, pumpernickel.
(21:05):
Obviously in Bavaria pretzel isvery common, the soft ones.
Let's see what else.
Dumplings that's also wellknown.
When you think of dumplings, Iguess traditionally Japanese
dumplings are gyoza, right, Iguess we didn't really talk
about that, but here it's in theshape of a ball, a sphere, and
they also have different types,like the major ones are potato,
(21:28):
potato dumplings, breaddumplings, pretzel dumplings.
Speaker 2 (21:33):
There's one made with what are pretzel dumplings.
Speaker 3 (21:34):
What the heck is that ?
Wait, are they filled withthese?
So the main ingredient is tornup pretzel or bread.
Potatoes is a little bitdifferent, but sometimes it has
spinach.
Sometimes it's combined withcheese, so they serve it
differently.
Speaker 2 (21:48):
So is it actually?
Does it kind of look like adumpling because it has a wrap
on the outside of the sphere?
Speaker 3 (21:53):
No, like I said, it's a ball, it's a sphere, it's
just a ball, so it doesn'treally look like a dumpling from
what we understand, but theycall it gun playing over there.
Oh, got it right.
Oh then, maybe I've seen it.
You've probably seen it, andit's more like a meatball but
not always with meat at all.
Yeah, and it's much bigger.
Speaker 2 (22:12):
Okay, it's like uh, I don't know size of a tennis
ball, maybe how is it steamed,or?
Speaker 3 (22:17):
boiled interesting also maltation.
It's from where Christoph wasborn in the state called
Baden-Württemberg, which is nearBavaria.
One of their specialties it'skind of like a ravioli you know,
in Italy.
It's filled with meat spinach.
Sometimes you fry them, Somepeople put it in soup and I
(22:37):
think a lot of people know aboutschnitzel.
It's like similar to Japanesetonkatsu, which is fried pork.
Speaker 2 (22:45):
But you don't put sauce on it.
Like Japan, right?
You don't put sauce on it.
I can't remember if I had it ornot.
It's like thinner, right?
Is it thinner?
It's very thin, yeah it'spounded thin.
Speaker 3 (22:56):
Typically it's common Pork.
You can also use veal chickenas well, originated actually in
Austriaria, but it's verypopular in germany.
And speaking of austria,there's also apple strudel,
which is apple strudel it'sdessert and that also originated
(23:17):
in austria, but it's verypopular here in germ as well.
You can eat it with its pastry.
You wrap diced apples, raisins,cinnamon, sugar, lemon juice,
wrap that basically in a sheetof dough and then very thin you
just wrap it and then you bakeit and some people eat it with
(23:37):
vanilla sauce and it's not sosweet.
There's also black forest cake.
I think everybody knows thatit's like chocolate.
Speaker 2 (23:48):
Is it made with some sort of alcohol too Like?
Speaker 1 (23:51):
salt.
Speaker 2 (23:51):
It's like a very rich , I think, taste.
Is it chocolate?
Yeah, it's chocolate.
Speaker 3 (23:57):
It's all chocolate.
Yum, so it's chocolate spongecake and then there's whipped
cream and cherries on top.
Yummy, Filling is creamcherries.
And then for alcohol,traditional versions use Kirsch,
but some modern ornon-alcoholic versions you can
use cherry juice and it'slayered.
Speaker 2 (24:17):
I didn't know that was German cake, though at all.
I made it for one of the kids'birthdays and I wasn't crazy
about it.
Of course I didn't do alcoholversion, but I wasn't crazy
about it, but the kids loved itat the time.
I've only made it one time.
Speaker 3 (24:30):
Also Spätzle.
People know I think in the USas well.
It's egg noodles, it's likeshort egg noodles, kind of like
pasta.
I guess there's alsoFlammkuchen, which is.
There's also flam kohan, whichis it's like pizza, except you
use creme fraiche as the baseand then you put green onions,
ham or bacon and that's verytypical at fairs and such.
(24:52):
I think also people know aboutsauerkraut which is made with
cabbage, and potato salad whichis vinegar based.
It's very good, I like themboth.
Speaker 2 (25:03):
Alcohol-wise.
Oh wait, wait, wait, before yougo to alcohol.
Sauerkraut there's a sweeterversion.
Matt really likes the sweeterversion.
Speaker 3 (25:11):
Okay, so sauerkraut in general in Germany is not
super sour like the ones thatI've had in the US.
So, normal sauerkraut.
The one that you're thinking ofis white, but there's also a
red cabbage version, which isusually called blau kraut.
It's sweeter yeah, that's theone he really liked
traditionally the blau kraut ismade with the red cabbage, sugar
(25:36):
apples or even red currantjelly.
I have a question do people ingermany typically eat sausages
like every day?
No, okay, yeah.
What do they eat?
Okay, so what do people eathere typically?
When I first started going toGerman class, the teacher told
us a term Brotzeit.
(25:56):
It means Brot is bread, zeit istime like bread time, and I
also learned through, you know,just sending Lucas to school
that some people say that I wantto give my child warm lunch,
which I thought okay.
That's interesting because I'venever thought meals as warm and
(26:18):
cold.
In Germany it's very common tohave cold breakfast and dinner
Bread, very similar forbreakfast to what they eat in
dinnertime.
It's basically bread withvariety of cheeses, with variety
of deli meats, sometimes sortof pickles, sometimes smaller
side dishes, but generallythat's what traditionally I
(26:40):
think people eat here.
That's what traditionally Ithink people eat here, and so
that's why when parents talkabout kids eating warm lunch,
it's because they eat coldbreakfast, that's just.
There's nothing cooked,basically in the morning or at
night.
Okay, so the alcohol everybodyknows about Munich and beer.
The oldest brewery in Munichstarted in 1328.
(27:04):
Bavarians consume beer morethan any other state because
it's just the culture here.
You know, liquor-wise, I thinka lot of people know
Jägermeister.
I really dislike it.
Speaker 2 (27:17):
I love it.
Speaker 3 (27:19):
We realized that in Austria, if you go skiing, you
can drink tea with a shot ofthat.
Speaker 2 (27:25):
Like together.
Speaker 3 (27:27):
Together Wow.
Speaker 2 (27:29):
It makes it kind of minty, maybe Interesting.
It's like Irish coffee, but atea version with Jägermeister.
Speaker 3 (27:35):
Yeah, so, Sumi, you don't know what Jägermeister is
right.
Speaker 1 (27:38):
No.
Speaker 3 (27:39):
I think you would vomit because it smells horrible
.
It's from anise, I think.
It's like that strong smell.
Taste yeah, like the one youwere saying Licorice yeah,
licorice Tastes like licoriceSmells like it I won't like it.
There are like 56 differentherbs and spices in it, so it's
(27:59):
yeah, it's more medicinal, Ifeel.
Speaker 2 (28:02):
It does kind of taste like medicine and don Another
drink that's popular in Germany.
Speaker 3 (28:08):
Okay, so soft drinks I don't know what you're
thinking, but drinks.
What's interesting here is alot of times people like to mix.
Example you don't drink juststraight juice, you mix it with
sparkly water, like half juice,half sparkly water.
You'll find beer with Coca-Cola, half Coke, half beer, or
(28:31):
Radler or Shandy, which is likehalf people call it lemonade
here, but like sparkling lemonjuice with beer, coke and orange
soda, coke and orange soda yeah, mixed, but they like to do a
lot of like mixture drinks.
So if you order, like you know,mixed, but they like to do a lot
(28:52):
of like mixture drinks.
So if you order, like you know,sparkling juice, it comes out
usually it's like mixed in withsparkling water and concentrated
juice yeah, and you also toldme about like tea and juice
mixed together, in germany likefruity yep, so like during
christmas, maybe that's what youwere saying.
There's glue vine, which ismilled wine.
You drink it warm, but kidsversion.
They usually do like they mixall these different kinds of
(29:13):
juice, I think, sometimes teaalso, and you warm that up.
That's interesting.
There's also what's calledschnapps.
I think in Austria, too, thisis something that people drink.
What is schnapps?
It's a clear, strong, distilledspirit From fermented fruit or
grains with no sugar added.
Why is it?
(29:34):
so sweet, though maybe it'samerican schnapps is different
okay, oh yeah, it says americanschnapps is sweet yeah often
used in cocktails, but here it'slike 38 to 40 percent alcohol
wow.
And sometimes you drink itbefore or after the meal.
Speaker 2 (29:51):
Okay.
Speaker 3 (29:52):
That's it for Germany .
Let's go to the U?
Speaker 2 (29:55):
S everybody probably knows yeah, U S.
I don't think it's like a.
I mean, it's food that's eateneverywhere else too, so I don't
feel like I need to elaboratetoo much.
But hamburgers andcheeseburgers, um hot dogs.
We have French fries.
Some like to dip in ketchup,Some like to do it in mayo.
(30:15):
Okay, can I say?
Speaker 3 (30:16):
something Okay.
So I think French fries are thebest in the US, and I think
it's the potatoes.
It just does not taste the samehere.
It's so much better in the US,and I also think that the
burgers are better.
You know why?
The buns here are just not thesame.
Speaker 2 (30:37):
Oh yeah, you told me Somehow it's crumbly.
Yeah, it's like gluten-freestyle maybe.
I love curly fries.
Oh yeah, curly fries are prettygood, but as I get older I just
don't care for the fried foodas much.
But I still will.
I still like French fries, ifit's the thin kind.
I don't like wedges, I don't.
I don't want to taste a lot ofpotato at the same time.
Speaker 3 (30:58):
You know what I love is tater tots.
Oh me too, ash browns.
Speaker 2 (31:03):
Yeah, fried chicken.
We got mac and cheese andcoleslaw.
I love mac and cheese.
Speaker 3 (31:09):
Mac and cheese and coleslaw.
Speaker 2 (31:10):
I love mac and cheese .
Casseroles are pretty big inthe US.
Speaker 3 (31:14):
That's true.
Speaker 2 (31:16):
I think paired with dinner rolls.
Speaker 3 (31:17):
A lot of things are paired with Mashed potatoes.
Oh yeah.
Speaker 2 (31:21):
Mashed potatoes and gravy yeah, or without gravy,
just butter.
A lot of people like pancakesfor breakfast.
Speaker 3 (31:30):
That's right.
What I realized is the pancakesin the US is thicker than
Germany.
I think people think pancakesis American.
Speaker 2 (31:39):
Oh, over there in Germany.
Okay, so they're like havingAmerican breakfast if they were
to order pancake, okay.
Speaker 3 (31:47):
Correct yeah.
Speaker 2 (31:48):
Yeah, and pies.
I don't necessarily like pies,but there are a variety of
different kinds of pies in theus that's very milkshakes.
Wait, is that not a thing ingermany?
No, it's the us thing.
And I did not know barbecuedfoods are.
I mean, I knew that that'samerican, but I didn't know.
It was not that popular.
(32:08):
And other countries like Japanand Germany, and I don't know
what other countries.
I didn't know.
That was like not that commonLike we were discussing before
that.
Ribs are like so common here inthe U S but it's like a
specialty where you guys are, Ifyou ever saw ribs, which is
(32:29):
crazy to me wings, pulled pork,sloppy joes, those are all
American.
Speaker 3 (32:36):
I miss barbecue chips .
Speaker 2 (32:37):
You can't buy barbecue chips in Japan, no way.
Okay, well, if I come to JapanI have to bring that, and then
Okasan likes Funyuns, and thenwhat, what else?
You guys want some of theselike random American, but they
have Lay's chips In Japan.
Speaker 3 (32:54):
You bought some.
Yeah, we have a lot ofdifferent flavors of Lay's.
Yeah, so if you can get Lay's,I'm sure you can get Lay's
barbecue chips, don't you think,yeah, but you have to go to
like a special store where theyoh.
Speaker 2 (33:06):
I see it's not very common, yeah, they.
Oh, it's not very common, yeah,okay, so I guess barbecue
flavored things are american,very american.
Speaker 3 (33:14):
Yeah, I don't think um japanese people will.
I don't think they would knowwhat barbecue flavor is.
Speaker 2 (33:18):
Yeah, okay, that's interesting because it's so
common here that it seems likeit common everywhere else, but I
guess that's not regionalspecific foods.
Or, like you mentioned, grits,which I'm not that familiar with
grits, apparently, depending onwhich region, you can have
sweet grits or savory grits.
(33:39):
And I and I tried the savoryversion that was made to me by a
friend of mine and it was sogood.
The whole time I was wonderinglike what am I eating?
What is this?
And then cornbread.
I did make some cornbread whenthe kids were gluten-free, like
I would make it from scratch,but I don't really care for the
sweetness of it.
Yeah, there's New England clamchowder Baked beans.
(34:03):
I don't think is a.
It's a very common US.
I don't like it at all, or no,what is it called?
Speaker 3 (34:11):
Refried beans US.
I don't like it at all, or no,what is it?
Speaker 2 (34:12):
called Refried beans.
I don't like those.
Isn't that more Mexican Sweet?
No, I think it's American.
Speaker 3 (34:15):
I just don't like it.
I don't think it's calledrefried beans.
Okay, what is it called?
What kind of beans?
I thought they were just calledbaked beans.
Speaker 2 (34:22):
Maybe I don't know, I don't like any of the beans
here.
I don't think.
Speaker 3 (34:26):
It's yeah.
So if it's baked beans, it'smade with white beans, I think.
Brown sugar, ketchup, mustard,onion, sometimes bacon.
Speaker 2 (34:34):
Oh yes, I think that's what it sounds like it,
because I feel like it's allsweet stuff and ketchupy and I
don't like it.
Whiskey, bourbon, our Americanthing, whiskey is also Japanese
too.
Speaker 3 (34:45):
Yes, it's good.
Yeah, but bourbon is from theUS.
Yeah also, ted Max is big inthe U?
S.
I have yet to find good Mexicanrestaurants here, yeah.
Speaker 2 (34:55):
But I think it's like okay, so we have.
You know, where I live, atSouth Florida, we have a lot of
Hispanics, jamaicans, haitians,whatever, like a mix of people.
They all say that these Mexicanrestaurants here are not
authentic, not even close,apparently.
So the American version ofMexican food margarita is huge.
(35:15):
The American version, americanmargarita.
Speaker 3 (35:20):
I love American margarita.
Speaker 2 (35:20):
I have had the authentic version and it's not
sweet.
Speaker 3 (35:23):
Not as sweet yeah.
Speaker 2 (35:24):
Yeah, it gives me heartburn when I drink margarita
in the US.
It's just I can't drink it.
Speaker 3 (35:29):
Isn't banana split an American?
Speaker 2 (35:32):
dessert, that's true, I love.
Speaker 3 (35:34):
Yeah, so the peanut butter is also big.
I love American food.
Speaker 2 (35:37):
Peanut butter and jelly sandwich.
Oh my gosh, when I first had it.
I couldn't stand it.
I was like what am I eating?
Oh my gosh, I thought it was sogood yeah.
Speaker 3 (35:46):
Lucas loves peanut butter, so he loves Reese's Cups
.
He loves peanut butter andjelly Me too.
Speaker 2 (35:52):
Okay.
So Japanese peanut butter Ilike, because it's not as sweet
or it's not as artificial.
I mean they do have the naturalones here in the US too, but
it's not as sweet.
You know, the common ones thatare used in the US are really
sweet and I don't like that.
And the taste, I don't know.
Processed, yes, Probably ultraprocessed.
(36:14):
It tastes very processed andartificial and I don't know.
But the natural I like, whichto me doesn't taste like
anything like the peanut butter.
Speaker 3 (36:25):
Yeah, it's called peanut cream in Japan.
Speaker 2 (36:28):
Oh wait, I don't think it's the one I'm talking
about.
That's not the one I'm talkingabout.
Oh, it's not the one that youspread on your no, no, no, no no
, it's not.
Speaker 3 (36:35):
Nerigoma is what I was talking about Is that Sesame
?
Speaker 2 (36:39):
Is that sesame Seed?
And then, but then there's alsoyeah, I think it might be
sesame seed, maybe it's notpeanut butter.
Yeah, yeah, yeah, yeah.
Speaker 3 (36:51):
I might be thinking of sesame.
I like that, yeah, but there ispeanut cream, yeah.
Yeah, that one I don't like.
Like you spread it on the bread.
Speaker 2 (37:00):
That also tastes very processed and artificial, looks
it too.
Speaker 3 (37:05):
Okay, I guess we're done.
Can I say one thing about sushi?
Speaker 1 (37:09):
Dozo Okay, so sushi, is it true?
Is?
Speaker 3 (37:11):
it not true?
Well, okay, so it says sushihas its ancestral roots in
ancient Chinese fermented fishand rice dishes, but the light
vinegar style of sushi we knowtoday was developed in Japan
over centuries.
So, while its origins areChinese, sushi today is
fundamentally a Japanese.
Okay, okay.
Speaker 2 (37:25):
Good to know.
Speaker 3 (37:26):
Okay, lucas was right , okay, okay, good to know.
Okay, lucas was right.
In the next few months, we'dlove to hear from you.
We want to gather yourquestions and ideas for future
episodes.
In fact, in one of our upcomingshows, we're doing something
special.
Speaker 2 (37:47):
We want you to help kick off the conversation.
Whether you've been with us fora while or this is your very
first episode, we're sure you'vegot some questions or maybe
even thoughts on past episodesthat you'd like to share.
It doesn't have to be anythingdeep, it can be a one-liner.
You may be wondering how do Ireach out?
Speaker 3 (38:01):
It's easy Just scroll down to the episode description
and click on the first phrasesend us a text.
It might be in color orunderlined, depending on the
platform you're using.
Click on it and it open up amessenger where you can send us
your text.
Speaker 2 (38:12):
Don't worry, we get them anonymously, unless you
choose to sign your name at theend.
And if you'd like a shout out,just let us know who you are
when you send your message.
Speaker 3 (38:20):
We can't wait to hear from you, and thanks in advance
for taking the time to reachout.
Speaker 1 (38:27):
We appreciate each and every one of you for
listening to the Sister Vibes.
I gotta get you out of my system.
I gotta get you off of my mind.
But how do I move on when noone compares?
They only keep me occupied.
I gotta break these chains thatbind me.
I try to shake them off sodesperately, but you pull them
(00:24):
tighter.
Speaker 2 (00:25):
Hey guys.
So I thought it would be reallyfun to maybe talk about today
what foods are popular in eachof our countries.
So what's popular in Germany,japan and the US?
So, sumi, what are some popularfoods in Japan that we have to
talk about?
Speaker 3 (00:42):
Oh, are we talking about popular foods?
Speaker 2 (00:44):
Well, what do you want to talk about?
Speaker 3 (00:48):
I thought it was more like country-specific foods,
sure.
Speaker 2 (00:54):
Yes.
Speaker 3 (00:54):
Okay, well, japan, I'm sure everyone knows, but we
have sushi.
Okay, can I say something aboutsushi though?
Okay, so Lucas said that sushiwas first invented in china, so
apparently it's popular in japan, obviously, and everybody knows
that it came from there.
Speaker 1 (01:13):
But how about?
Speaker 3 (01:14):
sashimi, I don't know , you'll have to ask him.
But um, okay, but anyway, Ijust wanted to mention yes, but
you're right're right.
Speaker 2 (01:24):
Like right now.
Sushi is definitely morepopular in Japan than in China.
Speaker 3 (01:29):
And it's considered Japanese food.
So he told me a long time agothat it's actually from China.
So okay, there's tempura right.
Speaker 2 (01:40):
What is tempura for those people that don't know?
Speaker 3 (01:43):
Deep fried vegetables or shrimp.
Speaker 2 (01:48):
But what makes it special, in my opinion, about
Japanese tempura is thecrispness how it's like fried is
so different than anywhere else.
I think it's the breading theyuse it's a lot lighter and it's
so crisp they use.
It's a lot lighter and it's socrisp Whatever batter they use
or whatever breadcrumbs they usewhatever it is they use.
Speaker 3 (02:11):
These breadcrumbs are specifically made for tempura.
Speaker 2 (02:15):
So good it's like none other.
Speaker 3 (02:18):
Okay, tempura, you don't use breadcrumbs, you use
batter Tempura batter.
Yeah, so breadcrumbs use umbatter.
Speaker 2 (02:27):
Yeah, so breadcrumbs like a light batter, right?
Speaker 3 (02:28):
yeah, so there's two different types.
I guess for frying in japanthere's tempura style, which is
with a batter.
It has flour.
Like tomomi said, it's likelight fluffier flour.
Whatever that flour is umcalled in western world, I'm not
quite sure.
Cake flour Maybe they have someof the cake flour I know in.
Speaker 2 (02:49):
Japan, they use a lot of cake flour.
Speaker 3 (02:50):
Mixed in with egg.
I think that's the basic andyou dip it in, dip the seafood
or vegetable or whatever.
You're frying what's your guys'favorite tempura.
Speaker 2 (03:04):
Oh my gosh, I have to say ebi the shrimp.
But I mean there's so many goodones.
I mean I used to love sweetpotato tempura when I was little
.
That's really signature andpretty good too.
But I think ebi, the mushroomsare good too.
Speaker 3 (03:22):
Yeah, I love mushrooms.
Pumpkin's good too.
I also like eggplant.
Oh, yeah, me too, okay.
And I think in frying ingeneral this is also when you
make it at home in Japan you usequite a bit of oil, so it's not
like you have about an inch ofoil, it's more like Deep-fried
(03:43):
yeah, completely deep-fried.
Speaker 2 (03:44):
So you use a inch of oil.
Speaker 3 (03:44):
It's more like deep fried yeah, Completely deep
fried.
So use a lot of oil and thatmakes it.
Speaker 2 (03:50):
I wonder what kind of oil it's cooked in.
You know, I think it's sodifferent than just like a fried
food here.
You know, it's just so lightand crispy and.
Yeah so good yeah, and then younormally dip it in a sauce.
It's like flavored soy sauce.
Speaker 3 (04:12):
So it says that tempura is traditionally fried
in sesame oil.
Speaker 2 (04:16):
Sesame oil.
It is Really.
Speaker 3 (04:19):
I don't think so.
Maybe it's a lighter version,but many restaurants and home
cooks also use neutral oils likevegetable oil, canola oil or
even blends of oils for fryingtempura.
Speaker 2 (04:29):
I didn't know.
You can deep fry with sesameoil, to be honest.
Speaker 3 (04:32):
Sesame oil sounds kind of not true.
Yeah, it doesn't sound so truebut interesting.
Speaker 2 (04:39):
What else, what other food?
Speaker 3 (04:40):
Okonomiyaki.
Oh yeah, Tell us about that.
Okonomiyaki is like a savorypancake.
Yeah, that is that uses flour,eggs and vegetables like cabbage
, spring onions, and either meator seafood yeah, you can put
(05:04):
anything in there, becauseokonomiyaki basically means like
your favorite style, like youcan put whatever you want, like
whatever you like.
So I like to put kimchi in mine.
Speaker 2 (05:13):
Ooh, I've never had a kimchi okonomiyaki, it's good.
And I know in Japan like theyhave different regions that have
different style of okonomiyakitoo Right, Like sometimes they
put yakisoba noodles in someRight.
Speaker 3 (05:26):
If you put yakisoba and egg in it, then it's called.
Speaker 2 (05:29):
Hiroshima style.
Speaker 3 (05:31):
Okay so it is the pancakes, but it's got sauce on
it too.
You put okonomiyaki sauce.
Typically, you would putmayonnaise on it, right.
Speaker 2 (05:41):
And the dry seaweed flakes on it and bonito flakes
which are dried fish flakes,like yeah, I know that it's uh,
like you said, it is consideredsavory pancake, but it's nothing
like a pancake you know at all.
It's more like filled withother ingredients, very little
(06:02):
bit of the batter, if the batterholds it together and makes the
dish come together.
Speaker 3 (06:07):
But I think it's nothing like different asian
countries have these like savorypancakes with things in it.
True, korea has one too, theirown style yeah and I think in
china too, I believe,interesting okay yeah what other
food?
Talked about ramen a little bit, but that's originally from
(06:27):
China, but we also have udon andsoba.
Speaker 2 (06:30):
These are all different types of noodles.
Speaker 3 (06:32):
Yes, Udon is made of wheat, flour and water.
Speaker 2 (06:39):
Soba is buckwheat noodles.
Speaker 3 (06:41):
Ramen is egg noodles Technically.
Speaker 2 (06:43):
But I don't think in Japan are they all egg noodles.
Ramen is egg noodlesTechnically, but I don't think
in Japan are they all eggnoodles.
Speaker 3 (06:47):
Ramen is.
Speaker 2 (06:49):
Like ramen restaurants.
Speaker 3 (06:50):
I mean, if you think ramen it's egg noodles, yeah,
for sure.
Speaker 2 (06:54):
It's that Chinese egg noodles Udon is the thick and
chewy.
It's kind of popular in the UStoo because it's so different.
Speaker 3 (07:02):
And you can also, similar to ramen.
You can eat it with broth oryou can fry it.
Speaker 2 (07:08):
More common is broth, but you can also eat it cold.
Oh yeah, right, I hear there'ssalad udon.
Oh yeah, yeah, yeah, salad udon.
It's interesting to me.
Speaker 3 (07:18):
I've never had that before.
You can get them at likeconvenience stores, especially
during the summer.
Speaker 2 (07:23):
Oh yeah, japanese convenience stores have
everything and they're so good.
And don't forget yakisoba.
That's the most popular in theUS.
Really, yakisoba yes, friednoodles, they're like stir-fried
noodles yeah, they are.
I like the most lo mein-ish oneout of the other ones that you
named.
The noodles are different andit's not as oily, Stir-fried,
(07:44):
topped with cabbage onions,carrots.
Speaker 3 (07:49):
You mean cooked with them, not topped with them?
Yeah, cooked with them, andusually pork, thin sliced pork.
But that actually depends onregion.
Some people use chicken, but Ithink pork is more popular, I
would say.
Speaker 2 (08:02):
Oh yeah, I think the difference between lo mein and
yakisoba, too, is like lo meinis cooked in a wok right
normally, and yakisoba is morelike teppan, isn't it well, well
?
Speaker 1 (08:11):
I think it depends.
Speaker 2 (08:12):
Make it at home I mean yakisoba is cooked in wok,
though no, but the wok is notusually fried rice yeah,
typically used in japan, not asmuch.
Yeah, no, it's not.
It's hot brittle.
Speaker 3 (08:24):
Yeah, yeah, yeah.
So soba is also.
I think a lot of people knowthe difference is that, like
Tomo said, it's made withbuckwheat, noodles, buckwheat,
and they're gray in color and Ithink it's one of the most
healthiest.
Speaker 2 (08:37):
I was arguing about the color of soba the other day.
She was swearing it's brown andI said it's gray.
We pulled up the image.
For some reason they lookedbrown online, but I agree with
you that in person it looks gray.
Speaker 3 (08:54):
I feel like they also have different kinds, like
matcha style green ones, I feellike there are different types,
but generally it's like grayish,brownish, I guess, and
traditionally it's eaten againwith broth, like a soup style,
which people typically eatduring, you know, new year's eve
, you can eat them cold.
Speaker 2 (09:07):
I love it cold more, me too dip it and dip it in
sauce.
Yes, well, you can do that withanything actually udon and
ramen too.
Like dip it in sauce, true,instead of eating broth yeah,
also somen yeah, I love somen.
Oh, somen's like real, real,real thin wheat noodles.
It's considered summer food.
(09:27):
Okay, what else?
Mochi?
Speaker 3 (09:29):
Mochi Slash dango, but I'm sure everyone knows what
mochi is, right.
Do I have to explain what it is?
It's made of rice Flour, riceflour, rice flour.
Speaker 2 (09:39):
That's theed rice.
Speaker 3 (09:43):
Yeah, so the traditional way to make mochi is
you pound the rice and you kindof repeatedly pound it, pound
it until it gets like reallysticky.
Oh my gosh, it's so hard toexplain.
But if you make it at home then, yeah, you typically use rice
flour, right, and you do need adifferent type of rice.
It's like very specific yeah,mochi rice, mochi rice.
Speaker 2 (10:03):
It's like very specific Mochi rice.
Yeah, yeah, mochi rice, mochirice.
But you know, by the way, mochi.
In the US when people hear theword mochi, they think it's ice
cream, that daifuku mochi only.
So they're like oh yeah, I lovethat ice cream.
Speaker 3 (10:15):
You know, I'm like no , no, no, it too.
You see mochi as well, butthey're always in dessert frozen
section.
People think of it as like ayeah, ice cream.
Speaker 2 (10:30):
Yes, what are some actual ways we eat mochi in
Japan?
Speaker 3 (10:33):
So mochi can be flavored with red bean paste,
which I love.
Speaker 2 (10:38):
It's sweet, it's like a dessert style.
Speaker 3 (10:40):
Well, okay, so what would you say?
The difference between mochiand dango is?
You know what I think?
Dango is made with rice flour.
It's also very similar intexture perhaps, but it's not as
no it's not as sticky and thick.
I feel Mochi is made fromsteamed and pounded glutinous
rice while dango is made fromrice flour, which is then
(11:03):
steamed or boiled.
Speaker 2 (11:05):
Yeah, and they usually always warn elders and
young ones to not choke on mochi.
Speaker 3 (11:13):
Especially during the New Year season.
Speaker 2 (11:14):
Yeah, they really remind people.
Speaker 3 (11:17):
Yeah, I think a lot of people consume mochi or make
mochi during New Year's, at thevery beginning of the year.
Speaker 2 (11:23):
Yeah.
Speaker 3 (11:24):
It's eaten in Japan like this.
It's usually very plain,there's no flavor, plain white.
It's served a few differentways, so yeah, the red bean
paste is one.
Another popular one is kinako,which is roasted soybean flour.
Speaker 1 (11:40):
Yeah, it's like in a powder form.
Speaker 3 (11:42):
Yeah, and you.
Typically it doesn't reallyhave much taste.
So you typically mix with sugar, make it a little sweeter and
you sprinkle it on your mochi ordango, kind of like a dessert
type.
Another way of eating mochi isyou would wrap it in seaweed and
dip it in soy sauce.
Speaker 2 (12:01):
I love that, yes, so good.
You can also fry mochi, make itin soy sauce.
I love that, yes, so good.
You can also fry mochi, make itkind of crispy and again still
wrap it with seaweed and thendip it in soy sauce.
That's really good too.
You can also put it in broth,right, what else?
Yeah, or not do anything, justhave it as mochi.
Speaker 3 (12:19):
Yeah.
Speaker 2 (12:20):
But that's the typical way of having mochi in
Japan.
I think in the US everyonethinks mochi means ice cream and
it's like the least common way.
Speaker 3 (12:29):
And in Japan, too, it's eaten as a dessert as well,
which is very similar to whatyou see in the Western world, I
think, but it's not alwaysfrozen.
There might be a strawberry onthe inside, but it's not always
frozen, I think.
The mochi ice cream cream youcan get them at convenience
stores in japan, but only duringwinter time, seasonal.
(12:50):
What about some drinks?
Um, some drinks.
Well, one thing that comes tomind is shochu which is alcohol,
um, it's made of.
There are different typespotato-based shochu and
rice-based shochu, two majortypes, and then there you can
break it down.
Speaker 2 (13:08):
But is the content pretty high, like the alcohol
content is pretty high, right?
Speaker 3 (13:13):
yeah, so it's a distilled beverage, typically
distilled from rice barley andsweet potatoes, buckwheat or
brown sugar, and typically theycontain 25% alcohol yeah, okay
we also have or brown sugar, andtypically they contain 25%
alcohol.
Yeah, okay, we also have sakeright, which is referred to as
(13:35):
Japanese rice wine.
Speaker 2 (13:36):
Yeah, you can drink it hot or cold.
I prefer warm Really, I onlyprefer warm when I'm cold.
Otherwise I prefer cold.
Speaker 3 (13:47):
In general or sake.
Speaker 2 (13:50):
I'm talking about sake right now.
Speaker 3 (13:51):
Okay, so sake is alcohol is like 15 to 22 percent
.
Speaker 2 (13:56):
Oh, I didn't realize it's that high.
I thought it was a lot lower.
Speaker 3 (14:00):
Uneshu is a Japanese liquor Plum wine yeah, made.
Umeshu is a Japanese liquorPlum wine yeah, made by steeping
plums.
Speaker 1 (14:08):
It's sweeter.
Speaker 3 (14:09):
Alcohol content is like 10 to 15% and you can drink
it pretty much straight.
I consider it more like dessertwine.
It's sweet I remember Okasanused to make umeshu right.
Yeah, she did.
Oh yeah, sweet.
I remember Okasan used to makeumeshi right.
Yep, she did.
Speaker 2 (14:24):
Oh yeah, I think, wasn't that to treat your like
the freeze burn on your hands?
But then she would alsoremember she used to put plums
in to make it.
But also use that plum for yourshimoyake to treat your freeze
burn juice used to get.
Speaker 3 (14:42):
Possible.
When I got shimoyake, my dadwould make me put my hands in
cold water and then hot water.
Speaker 1 (14:50):
Cold water, hot water .
Speaker 3 (14:51):
That's all I remember for shimoyake.
Speaker 2 (14:53):
It's like your hand cracks from the cold weather.
We're talking about how totreat that.
I remember she used to soak itin plum.
Speaker 1 (15:04):
I don't remember that .
Speaker 2 (15:05):
Kaori had that.
I ever recall kauri had it realbad yeah, I had a real bad okay
, is there anything else?
Speaker 3 (15:11):
they also have like different types of bowls oh yeah
, it's called donburi, toppedwith fried pork cutlets.
There's one with eggs.
Speaker 2 (15:25):
Usually with a bed of rice Right and then something
on top.
Speaker 3 (15:31):
It's with beef Thin sliced beef.
There's eel With seafood, sothere are different types.
I think with seafood it'stypically it's a vinegared rice,
I believe, just like sushiright, but other ones it's
typically it's a vinegared rice.
I believe, just like sushi,right, but other ones, it's just
, you know, steamed rice.
I feel like there's so manydishes.
(15:53):
There are so many dishes, yeah,but I feel like these are kind
of like things that maybe peoplemight know.
Speaker 2 (16:02):
Okay, what about Germany?
Speaker 3 (16:05):
Germany.
I'm sure people know that it'sknown for sausages, and it's
very true.
I read that there are about1,500 different types.
What and I think only becauseof you know where it's made
different ingredients, prepstyle, seasoning, and then I
(16:27):
think you know their originalspecialties, but the most common
ones here in Bavaria is whitesausage.
It's called Weisswurst.
It was eaten as breakfast withwheat beer before noon.
So it's looks fatter and shorter.
It's not shorter than mostsausages, it just looks fatter,
and what's special about it isthat you have to peel the casing
(16:50):
before you eat it and it'squite soft.
Speaker 2 (16:54):
And somehow, these German people, they are so good
with their fork and knife, theypeel it off with their fork and
knife right, not with theirhands.
Speaker 3 (17:03):
Yes, and I used to struggle so much when I came and
you pair it with a soft pretzelwhich is also, you know, very
original here for breakfast.
This was like used to be like abreakfast meal in Bavaria with
beer.
I love it.
That's funny.
Before noon.
Speaker 2 (17:21):
So it's not very common for people to drink
coffee with that, but morecommon to drink beer with it.
Yes, yes, that's so funny.
Speaker 3 (17:28):
It's made with veal pork, back fat and herbs, onions
, spices like ginger andcardamom, mace and then lemon
zest.
It's not citrusy, though, atall I think it's just like a
hint of it and typically youboil the water.
When it boils, then you put thesausage for about 10 minutes,
(17:48):
you just take it off the heatand you let it sit in there for
10 minutes, and then you that'show you serve it, and you always
eat it with sweet mustard Again.
That's there's like a specialmustard that you use to eat it.
Speaker 2 (18:00):
Okay, I want to say I think I, I think I remember it
like what it looks like.
I don't know if I actually ateit, but I think it's like the
grossest looking sausage in myopinion, because it's like looks
like it's not cooked, you know,because of the color oh, is it
the white ones?
Speaker 3 (18:15):
yeah, oh yeah, I remember that yeah yeah, yeah, I
typically the sausages here.
There are white ones too.
Okay, so maybe yeah, you don'ttake off the casing or anything.
And yeah, I mean, there are somany different kinds.
And then also in Berlin,currywurst, which is basically
like a curry sausage, is wellknown, just a regular sausage
(18:41):
with curry ketchup sauce.
Speaker 2 (18:48):
Curry ketchup, ketchup Wait.
Just a regular sausage, um,with curry, ketchup sauce, curry
, ketchup wait.
Oh so the curry is not infusedin the sausage, but you dip it
in in the sauce, yeah, in thesauce.
That do you taste?
It tastes like ketchup, butcurry too.
Speaker 3 (18:57):
Yeah, it's like ketchup sauce or whatever it's
called like.
That's interesting, yeah, butthen you put also curry powder
too on top.
So, and a lot of kids love thisin general, like you can find
it everywhere here, okay,nuremberg also.
It's not very far from munich,actually.
They're known for their sausageas well, nuremberg sausage.
(19:19):
It's white, thinner and funnybecause Lucas loves German
sausages.
We went to Japan, I think backin 2017 or so, when Sumi
introduced us no, it wasn't 2017.
Sorry, it was 2019, when sheintroduced us to the Japanese
(19:39):
sausage that was the mostpopular there and Lucas tried it
, but he did not like them,which shocked me, because I
think it's very good.
It's so good.
Um, there's also bratwurst, andI think when you think of
bratwurst in the us, you thinkof white sausage, right, usually
, no, no, okay, so they're whiteand red here, so you can find
(20:05):
them.
You know, sometimes you justhave to say, oh, I want the red
bratwurst.
People take bread veryseriously here, even on Sundays
when everything is closed, likegrocery stores, retail stores,
all that is closed.
Of course, restaurants are open, cafes open, the bakeries are
always open.
I want to say they're open onthe public holiday as well, but
(20:28):
I don't visit often, so I don'tknow.
Speaker 2 (20:32):
So a bakery is like a sacred thing in Germany.
Speaker 3 (20:35):
Yeah, it's like rice in Japan, yeah, staple.
So a lot of people go to thebakery every day to pick up
fresh bread.
Speaker 2 (20:42):
Yeah.
Speaker 3 (20:43):
And again, there're about 300 different types and
they're not soft like japanesebread or a lot of the asian
bread or pastries.
It's hard.
I love hard bread, texture wise, like baguette.
I guess everybody knows whatbaguette is oh, I love hard
bread yeah, so the common onesare like rye, uh, pumpernickel.
(21:05):
Obviously in Bavaria pretzel isvery common, the soft ones.
Let's see what else.
Dumplings that's also wellknown.
When you think of dumplings, Iguess traditionally Japanese
dumplings are gyoza, right, Iguess we didn't really talk
about that, but here it's in theshape of a ball, a sphere, and
they also have different types,like the major ones are potato,
(21:28):
potato dumplings, breaddumplings, pretzel dumplings.
Speaker 2 (21:33):
There's one made with what are pretzel dumplings.
Speaker 3 (21:34):
What the heck is that ?
Wait, are they filled withthese?
So the main ingredient is tornup pretzel or bread.
Potatoes is a little bitdifferent, but sometimes it has
spinach.
Sometimes it's combined withcheese, so they serve it
differently.
Speaker 2 (21:48):
So is it actually?
Does it kind of look like adumpling because it has a wrap
on the outside of the sphere?
Speaker 3 (21:53):
No, like I said, it's a ball, it's a sphere, it's
just a ball, so it doesn'treally look like a dumpling from
what we understand, but theycall it gun playing over there.
Oh, got it right.
Oh then, maybe I've seen it.
You've probably seen it, andit's more like a meatball but
not always with meat at all.
Yeah, and it's much bigger.
Speaker 2 (22:12):
Okay, it's like uh, I don't know size of a tennis
ball, maybe how is it steamed,or?
Speaker 3 (22:17):
boiled interesting also maltation.
It's from where Christoph wasborn in the state called
Baden-Württemberg, which is nearBavaria.
One of their specialties it'skind of like a ravioli you know,
in Italy.
It's filled with meat spinach.
Sometimes you fry them, Somepeople put it in soup and I
(22:37):
think a lot of people know aboutschnitzel.
It's like similar to Japanesetonkatsu, which is fried pork.
Speaker 2 (22:45):
But you don't put sauce on it.
Like Japan, right?
You don't put sauce on it.
I can't remember if I had it ornot.
It's like thinner, right?
Is it thinner?
It's very thin, yeah it'spounded thin.
Speaker 3 (22:56):
Typically it's common Pork.
You can also use veal chickenas well, originated actually in
Austriaria, but it's verypopular in germany.
And speaking of austria,there's also apple strudel,
which is apple strudel it'sdessert and that also originated
(23:17):
in austria, but it's verypopular here in germ as well.
You can eat it with its pastry.
You wrap diced apples, raisins,cinnamon, sugar, lemon juice,
wrap that basically in a sheetof dough and then very thin you
just wrap it and then you bakeit and some people eat it with
(23:37):
vanilla sauce and it's not sosweet.
There's also black forest cake.
I think everybody knows thatit's like chocolate.
Speaker 2 (23:48):
Is it made with some sort of alcohol too Like?
Speaker 1 (23:51):
salt.
Speaker 2 (23:51):
It's like a very rich , I think, taste.
Is it chocolate?
Yeah, it's chocolate.
Speaker 3 (23:57):
It's all chocolate.
Yum, so it's chocolate spongecake and then there's whipped
cream and cherries on top.
Yummy, Filling is creamcherries.
And then for alcohol,traditional versions use Kirsch,
but some modern ornon-alcoholic versions you can
use cherry juice and it'slayered.
Speaker 2 (24:17):
I didn't know that was German cake, though at all.
I made it for one of the kids'birthdays and I wasn't crazy
about it.
Of course I didn't do alcoholversion, but I wasn't crazy
about it, but the kids loved itat the time.
I've only made it one time.
Speaker 3 (24:30):
Also Spätzle.
People know I think in the USas well.
It's egg noodles, it's likeshort egg noodles, kind of like
pasta.
I guess there's alsoFlammkuchen, which is.
There's also flam kohan, whichis it's like pizza, except you
use creme fraiche as the baseand then you put green onions,
ham or bacon and that's verytypical at fairs and such.
(24:52):
I think also people know aboutsauerkraut which is made with
cabbage, and potato salad whichis vinegar based.
It's very good, I like themboth.
Speaker 2 (25:03):
Alcohol-wise.
Oh wait, wait, wait, before yougo to alcohol.
Sauerkraut there's a sweeterversion.
Matt really likes the sweeterversion.
Speaker 3 (25:11):
Okay, so sauerkraut in general in Germany is not
super sour like the ones thatI've had in the US.
So, normal sauerkraut.
The one that you're thinking ofis white, but there's also a
red cabbage version, which isusually called blau kraut.
It's sweeter yeah, that's theone he really liked
traditionally the blau kraut ismade with the red cabbage, sugar
(25:36):
apples or even red currantjelly.
I have a question do people ingermany typically eat sausages
like every day?
No, okay, yeah.
What do they eat?
Okay, so what do people eathere typically?
When I first started going toGerman class, the teacher told
us a term Brotzeit.
(25:56):
It means Brot is bread, zeit istime like bread time, and I
also learned through, you know,just sending Lucas to school
that some people say that I wantto give my child warm lunch,
which I thought okay.
That's interesting because I'venever thought meals as warm and
(26:18):
cold.
In Germany it's very common tohave cold breakfast and dinner
Bread, very similar forbreakfast to what they eat in
dinnertime.
It's basically bread withvariety of cheeses, with variety
of deli meats, sometimes sortof pickles, sometimes smaller
side dishes, but generallythat's what traditionally I
(26:40):
think people eat here.
That's what traditionally Ithink people eat here, and so
that's why when parents talkabout kids eating warm lunch,
it's because they eat coldbreakfast, that's just.
There's nothing cooked,basically in the morning or at
night.
Okay, so the alcohol everybodyknows about Munich and beer.
The oldest brewery in Munichstarted in 1328.
(27:04):
Bavarians consume beer morethan any other state because
it's just the culture here.
You know, liquor-wise, I thinka lot of people know
Jägermeister.
I really dislike it.
Speaker 2 (27:17):
I love it.
Speaker 3 (27:19):
We realized that in Austria, if you go skiing, you
can drink tea with a shot ofthat.
Speaker 2 (27:25):
Like together.
Speaker 3 (27:27):
Together Wow.
Speaker 2 (27:29):
It makes it kind of minty, maybe Interesting.
It's like Irish coffee, but atea version with Jägermeister.
Speaker 3 (27:35):
Yeah, so, Sumi, you don't know what Jägermeister is
right.
Speaker 1 (27:38):
No.
Speaker 3 (27:39):
I think you would vomit because it smells horrible
.
It's from anise, I think.
It's like that strong smell.
Taste yeah, like the one youwere saying Licorice yeah,
licorice Tastes like licoriceSmells like it I won't like it.
There are like 56 differentherbs and spices in it, so it's
(27:59):
yeah, it's more medicinal, Ifeel.
Speaker 2 (28:02):
It does kind of taste like medicine and don Another
drink that's popular in Germany.
Speaker 3 (28:08):
Okay, so soft drinks I don't know what you're
thinking, but drinks.
What's interesting here is alot of times people like to mix.
Example you don't drink juststraight juice, you mix it with
sparkly water, like half juice,half sparkly water.
You'll find beer with Coca-Cola, half Coke, half beer, or
(28:31):
Radler or Shandy, which is likehalf people call it lemonade
here, but like sparkling lemonjuice with beer, coke and orange
soda, coke and orange soda yeah, mixed, but they like to do a
lot of like mixture drinks.
So if you order, like you know,mixed, but they like to do a lot
(28:52):
of like mixture drinks.
So if you order, like you know,sparkling juice, it comes out
usually it's like mixed in withsparkling water and concentrated
juice yeah, and you also toldme about like tea and juice
mixed together, in germany likefruity yep, so like during
christmas, maybe that's what youwere saying.
There's glue vine, which ismilled wine.
You drink it warm, but kidsversion.
They usually do like they mixall these different kinds of
(29:13):
juice, I think, sometimes teaalso, and you warm that up.
That's interesting.
There's also what's calledschnapps.
I think in Austria, too, thisis something that people drink.
What is schnapps?
It's a clear, strong, distilledspirit From fermented fruit or
grains with no sugar added.
Why is it?
(29:34):
so sweet, though maybe it'samerican schnapps is different
okay, oh yeah, it says americanschnapps is sweet yeah often
used in cocktails, but here it'slike 38 to 40 percent alcohol
wow.
And sometimes you drink itbefore or after the meal.
Speaker 2 (29:51):
Okay.
Speaker 3 (29:52):
That's it for Germany .
Let's go to the U?
Speaker 2 (29:55):
S everybody probably knows yeah, U S.
I don't think it's like a.
I mean, it's food that's eateneverywhere else too, so I don't
feel like I need to elaboratetoo much.
But hamburgers andcheeseburgers, um hot dogs.
We have French fries.
Some like to dip in ketchup,Some like to do it in mayo.
(30:15):
Okay, can I say?
Speaker 3 (30:16):
something Okay.
So I think French fries are thebest in the US, and I think
it's the potatoes.
It just does not taste the samehere.
It's so much better in the US,and I also think that the
burgers are better.
You know why?
The buns here are just not thesame.
Speaker 2 (30:37):
Oh yeah, you told me Somehow it's crumbly.
Yeah, it's like gluten-freestyle maybe.
I love curly fries.
Oh yeah, curly fries are prettygood, but as I get older I just
don't care for the fried foodas much.
But I still will.
I still like French fries, ifit's the thin kind.
I don't like wedges, I don't.
I don't want to taste a lot ofpotato at the same time.
Speaker 3 (30:58):
You know what I love is tater tots.
Oh me too, ash browns.
Speaker 2 (31:03):
Yeah, fried chicken.
We got mac and cheese andcoleslaw.
I love mac and cheese.
Speaker 3 (31:09):
Mac and cheese and coleslaw.
Speaker 2 (31:10):
I love mac and cheese .
Casseroles are pretty big inthe US.
Speaker 3 (31:14):
That's true.
Speaker 2 (31:16):
I think paired with dinner rolls.
Speaker 3 (31:17):
A lot of things are paired with Mashed potatoes.
Oh yeah.
Speaker 2 (31:21):
Mashed potatoes and gravy yeah, or without gravy,
just butter.
A lot of people like pancakesfor breakfast.
Speaker 3 (31:30):
That's right.
What I realized is the pancakesin the US is thicker than
Germany.
I think people think pancakesis American.
Speaker 2 (31:39):
Oh, over there in Germany.
Okay, so they're like havingAmerican breakfast if they were
to order pancake, okay.
Speaker 3 (31:47):
Correct yeah.
Speaker 2 (31:48):
Yeah, and pies.
I don't necessarily like pies,but there are a variety of
different kinds of pies in theus that's very milkshakes.
Wait, is that not a thing ingermany?
No, it's the us thing.
And I did not know barbecuedfoods are.
I mean, I knew that that'samerican, but I didn't know.
It was not that popular.
(32:08):
And other countries like Japanand Germany, and I don't know
what other countries.
I didn't know.
That was like not that commonLike we were discussing before
that.
Ribs are like so common here inthe U S but it's like a
specialty where you guys are, Ifyou ever saw ribs, which is
(32:29):
crazy to me wings, pulled pork,sloppy joes, those are all
American.
Speaker 3 (32:36):
I miss barbecue chips .
Speaker 2 (32:37):
You can't buy barbecue chips in Japan, no way.
Okay, well, if I come to JapanI have to bring that, and then
Okasan likes Funyuns, and thenwhat, what else?
You guys want some of theselike random American, but they
have Lay's chips In Japan.
Speaker 3 (32:54):
You bought some.
Yeah, we have a lot ofdifferent flavors of Lay's.
Yeah, so if you can get Lay's,I'm sure you can get Lay's
barbecue chips, don't you think,yeah, but you have to go to
like a special store where theyoh.
Speaker 2 (33:06):
I see it's not very common, yeah, they.
Oh, it's not very common, yeah,okay, so I guess barbecue
flavored things are american,very american.
Speaker 3 (33:14):
Yeah, I don't think um japanese people will.
I don't think they would knowwhat barbecue flavor is.
Speaker 2 (33:18):
Yeah, okay, that's interesting because it's so
common here that it seems likeit common everywhere else, but I
guess that's not regionalspecific foods.
Or, like you mentioned, grits,which I'm not that familiar with
grits, apparently, depending onwhich region, you can have
sweet grits or savory grits.
(33:39):
And I and I tried the savoryversion that was made to me by a
friend of mine and it was sogood.
The whole time I was wonderinglike what am I eating?
What is this?
And then cornbread.
I did make some cornbread whenthe kids were gluten-free, like
I would make it from scratch,but I don't really care for the
sweetness of it.
Yeah, there's New England clamchowder Baked beans.
(34:03):
I don't think is a.
It's a very common US.
I don't like it at all, or no,what is it called?
Speaker 3 (34:11):
Refried beans US.
I don't like it at all, or no,what is it?
Speaker 2 (34:12):
called Refried beans.
I don't like those.
Isn't that more Mexican Sweet?
No, I think it's American.
Speaker 3 (34:15):
I just don't like it.
I don't think it's calledrefried beans.
Okay, what is it called?
What kind of beans?
I thought they were just calledbaked beans.
Speaker 2 (34:22):
Maybe I don't know, I don't like any of the beans
here.
I don't think.
Speaker 3 (34:26):
It's yeah.
So if it's baked beans, it'smade with white beans, I think.
Brown sugar, ketchup, mustard,onion, sometimes bacon.
Speaker 2 (34:34):
Oh yes, I think that's what it sounds like it,
because I feel like it's allsweet stuff and ketchupy and I
don't like it.
Whiskey, bourbon, our Americanthing, whiskey is also Japanese
too.
Speaker 3 (34:45):
Yes, it's good.
Yeah, but bourbon is from theUS.
Yeah also, ted Max is big inthe U?
S.
I have yet to find good Mexicanrestaurants here, yeah.
Speaker 2 (34:55):
But I think it's like okay, so we have.
You know, where I live, atSouth Florida, we have a lot of
Hispanics, jamaicans, haitians,whatever, like a mix of people.
They all say that these Mexicanrestaurants here are not
authentic, not even close,apparently.
So the American version ofMexican food margarita is huge.
(35:15):
The American version, americanmargarita.
Speaker 3 (35:20):
I love American margarita.
Speaker 2 (35:20):
I have had the authentic version and it's not
sweet.
Speaker 3 (35:23):
Not as sweet yeah.
Speaker 2 (35:24):
Yeah, it gives me heartburn when I drink margarita
in the US.
It's just I can't drink it.
Speaker 3 (35:29):
Isn't banana split an American?
Speaker 2 (35:32):
dessert, that's true, I love.
Speaker 3 (35:34):
Yeah, so the peanut butter is also big.
I love American food.
Speaker 2 (35:37):
Peanut butter and jelly sandwich.
Oh my gosh, when I first had it.
I couldn't stand it.
I was like what am I eating?
Oh my gosh, I thought it was sogood yeah.
Speaker 3 (35:46):
Lucas loves peanut butter, so he loves Reese's Cups
.
He loves peanut butter andjelly Me too.
Speaker 2 (35:52):
Okay.
So Japanese peanut butter Ilike, because it's not as sweet
or it's not as artificial.
I mean they do have the naturalones here in the US too, but
it's not as sweet.
You know, the common ones thatare used in the US are really
sweet and I don't like that.
And the taste, I don't know.
Processed, yes, Probably ultraprocessed.
(36:14):
It tastes very processed andartificial and I don't know.
But the natural I like, whichto me doesn't taste like
anything like the peanut butter.
Speaker 3 (36:25):
Yeah, it's called peanut cream in Japan.
Speaker 2 (36:28):
Oh wait, I don't think it's the one I'm talking
about.
That's not the one I'm talkingabout.
Oh, it's not the one that youspread on your no, no, no, no no
, it's not.
Speaker 3 (36:35):
Nerigoma is what I was talking about Is that Sesame
?
Speaker 2 (36:39):
Is that sesame Seed?
And then, but then there's alsoyeah, I think it might be
sesame seed, maybe it's notpeanut butter.
Yeah, yeah, yeah, yeah.
Speaker 3 (36:51):
I might be thinking of sesame.
I like that, yeah, but there ispeanut cream, yeah.
Yeah, that one I don't like.
Like you spread it on the bread.
Speaker 2 (37:00):
That also tastes very processed and artificial, looks
it too.
Speaker 3 (37:05):
Okay, I guess we're done.
Can I say one thing about sushi?
Speaker 1 (37:09):
Dozo Okay, so sushi, is it true?
Is?
Speaker 3 (37:11):
it not true?
Well, okay, so it says sushihas its ancestral roots in
ancient Chinese fermented fishand rice dishes, but the light
vinegar style of sushi we knowtoday was developed in Japan
over centuries.
So, while its origins areChinese, sushi today is
fundamentally a Japanese.
Okay, okay.
Speaker 2 (37:25):
Good to know.
Speaker 3 (37:26):
Okay, lucas was right , okay, okay, good to know.
Okay, lucas was right.
In the next few months, we'dlove to hear from you.
We want to gather yourquestions and ideas for future
episodes.
In fact, in one of our upcomingshows, we're doing something
special.
Speaker 2 (37:47):
We want you to help kick off the conversation.
Whether you've been with us fora while or this is your very
first episode, we're sure you'vegot some questions or maybe
even thoughts on past episodesthat you'd like to share.
It doesn't have to be anythingdeep, it can be a one-liner.
You may be wondering how do Ireach out?
Speaker 3 (38:01):
It's easy Just scroll down to the episode description
and click on the first phrasesend us a text.
It might be in color orunderlined, depending on the
platform you're using.
Click on it and it open up amessenger where you can send us
your text.
Speaker 2 (38:12):
Don't worry, we get them anonymously, unless you
choose to sign your name at theend.
And if you'd like a shout out,just let us know who you are
when you send your message.
Speaker 3 (38:20):
We can't wait to hear from you, and thanks in advance
for taking the time to reachout.
Speaker 1 (38:27):
We appreciate each and every one of you for
listening to the Sister Vibes.
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