You've never had the real thing then. We have quite a few Japanese restaruants around here due to our proximity to Honda of America. The Raman soups they serve use real broth and not the sodium packed bullion and they are literally meals in a bowl. Good eats.
That's a misnomer. Food can taste awesome and still be both nutritious and healthy. A lot of health food nuts seem to equate bland with healthy. Besides, who's to say having a moderate portion of Coq au Vin once a month isn't both nutritous and healthy, right?
Only if you use the seasoning packets they include. I like raman noodles for making home made low mien.
LOL Oh don't be such a pussy. It's not like you drown what you're eating with fish sauce, you just add a sprinkle of it as a flavor enhancer. After you've tried it a couple of times, particularly a good quality one, you grow to like it very quickly. For example, when I make spicy chicken curry I add a teaspoon of fish sauce and it's incredible how is picks up the flavor.
Cultural bias. Fish sauce is as common a seasoning/flavor enhancer in SE asian cooking as soy sauce. I just about gaurentee you've eaten as an ingredient in quite a few dishes at many Asian restaurants.
It was the awesomest line in Master Chef this past season... They had to trade ingredients for a meal they thought they were cooking for themselves, she got the one from an Asian cuisine person...
Not very rational. It's really just an ancient method of using protein and sodium chloride to create monosodium glutamate.
Oh I bet a good part of the Asian audience was offended by that comment.
