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Gouya and Persona 4 ost [Jul. 27th, 2008|02:28 pm]
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makaioh
At the store yesterday, I found this OUTRAGEOUSLY HUGE GOUYA. I took pictures because my plan is to eat it later. I already ate part. IT'S ENOUGH FOR FOUR PEOPLE. (but no, I won't be sharing >D )




Biggest gouya EVAR! It's bigger than the frying pan!

Here's a better perspective, maybe, so you can see how it's REALLY GINORMOUS.




I found this on P2P and I kmow some people are interested

Persona 4 OST
(and here's a Megaupload mirror)
It's 2 disks big! I dont' even think that game is available in the US yet, but the soundtrack... isn't, either! I got it off Japanese P2P ;D There's a combination of incidental-sounding tracks along with like, songs, and some orchestral stuff as well as like, pop/rock type stuff.

I was going to also post a mini-comic I made, but I haven't finished it yet so I can't ö
I'm not insanedrop trou!

Comments:
[User Picture]
From:shiro_ken
Date:July 27th, 2008 - 08:36 pm
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Wow that is a big thing. What does it taste like? I've never seen any like it before. Is it a fruit or a vegetable? I'm intrigued to know. XD

The Persona 4 OST is awesome. I downloaded it a couple days ago. I enjoyed it. It's a little more upbeat than Persona 3 which is nice since from the previews from the game it seems a little more lighter in tone~!

Thanks for sharing and looking forward to see the mini-comic! =D

[User Picture]
From:makaioh
Date:July 29th, 2008 - 01:55 am
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It's... a gourd I think? Oh, wait, here's the wiki page. http://en.wikipedia.org/wiki/Bitter_melon

But, you eat the outside and discard the seed bits that are in it. It's got a distinctive flavor that I personally find to be ZOMG THE YEY, but others have described saying "it makes you glad other food isn't that."

Wow, that wiki pages has tons of prep ideas!!! I should have looked there before! But, my plan with a portion of that gigantic fruit is to make gouya champloo, it looks kinda like this
http://pics.livejournal.com/makaioh/pic/002fhxr7/

It's my favorite food in the universe, and i only learned of it because of Prince of Tennis!!


[User Picture]
From:hushipro
Date:August 7th, 2008 - 02:11 pm
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You know, lately somehow the gouya I've been getting at my local farmers' market has been extremely large, just like that! Usually it is much smaller, but lately they've been gigantic for some reason. I wonder if it's just the time of year, or the heat or something...

Gouya is especially tasty in my opinion. It provides a delightful bitterness to dishes, but it's not bitter in a bad way. It has a fresh sort of taste that really makes it unique.

Still, if you don't like the bitterness, cook it with egg. Egg removes the edge from gouya.

[User Picture]
From:makaioh
Date:August 7th, 2008 - 03:36 pm
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Gouya is my #1 favorite food in the universe! But yeah, it's odd to find one that size. Actually, around here it's odd to find a decent one at all, so I got especially lucky. And that one was especially *flavorful*, not like winter gouya which can be a bit bland, it was juicy and bitter and GREEN tasting and ... I ate the whole thing ^^v

[User Picture]
From:hushipro
Date:August 7th, 2008 - 05:45 pm
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Mmm!

Yes, 'green' is the best way to describe the taste of gouya. It's really difficult to describe it to anyone who hasn't had it...I love it too, and in fact for lunch today I had my own version of gouya champloo (no meat) and it was so satisfying.

I got, of all things, gouya tea at the market this week. I'd never seen them carry it before, so I will have some soon and report back on how it tastes!

[User Picture]
From:makaioh
Date:August 7th, 2008 - 06:15 pm
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I usually make a meatless champloo, too! But I have yet to find a suitable replacement for the bonito flakes, you know, that matches with the flavor as well... I have some gouya tea from the asian market, but honestly it doesn't taste at all like gouya. Just tastes like regular "herbal tea", which I don't find very interesting. I wonder if you found that same kind of tea...

[User Picture]
From:hushipro
Date:August 7th, 2008 - 09:36 pm
(Link)
Mm, you could use broth made by placing konbu in water for a while. You can quickly do it by bringing water to just under boiling, but remove the konbu before it boils, so you can reuse it. That tends to give things a fishy taste, or a sea-like taste, except you would have to be careful to cook it off in the champloo. You may actually experiment with soaking the gouya in it before making the dish itself, for about 30 minutes to an hour. That might lend it a certain taste.

Konnyaku is another option, and it often has a very seafood-like flavour. I tend to use konnyaku when I make my version of takoyaki, and actually I think konnyaku was originally used in the recipe, and octopus came later...so it's super authentic!

Another option that I almost always use is norikomi furikake. A small amount of this cooked in any recipe, as opposed to added after cooking, invests dishes with a certain very sea-like flavour that I find quite pleasing. Norikomi furikake rarely contains MSG, and the kind I buy (Mishima) also doesn't have bonito flakes in it, so I can eat it. It's small strips of shaved nori with black and white sesame seed, salt, and sugar. It really adds a lot to any recipe, and I've found that it's more useful while cooking than used as a topping later, unless I'm just eating plain rice.

I haven't tried the tea, but it looked promising. Hopefully it won't be so disappointing. I love gouya flavour!

[User Picture]
From:makaioh
Date:August 8th, 2008 - 01:27 pm
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Wow, those are great ideas, I'll have to try them! I think my friend left some furikake at my house but I'm also pretty sure it has meat in it. I haven't tried konnyaku but I had at one point a GRAND SCHEME for meatless bonito flakes that involved konbu but I forgot how I was going to do it now, and I realized that it was going to take a ton of work and a bigger kitchen than I have. But I will definitely look for the meatless furikake, too!! Thanks !!!

[User Picture]
From:hushipro
Date:August 8th, 2008 - 02:51 pm
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You're so welcome!

Shisofumi furikake is also really good, it's shiso leaves ground up. It's especially nice for onigiri and other dishes that you need a little accent to. The most wonderful thing about shiso is that it's really good at being a natural flavour enhancer, because its taste varies depending on what it's added to; it's a wonderful seasoning.

You could probably make a very good bonito substitute with konbu. Personally I love even strips of konbu cooked in my noodles. I think it has such a good taste and texture when cooked well.

I would recommend of course going to an Asian grocery to get konbu, since most other groceries have a terrifying markup on it. You can get large packs of konbu at most Asian groceries for very cheap, since it's used in so many recipes. If you end up thinking of what you were going to do, I'd really like to hear it.

You could probably pair up konbu and nori with a little sugar here and sea salt there to make a particularly nice seafood-ish taste. I'd recommend Okinawan black sugar or unrefined/minimally refined sugar like that Florida Crystals brand.

Let's start experimenting! You've got me all excited now!