Authentic Korean food I have had in Korea. I like that some of the food come in small dishes and there are so many varieties for one to pick. The same cannot be said of Japanese food; I mean I have never have had Japanese food in its place of origin. I had Japanese food once in Brunei and most time, I have had it locally in Malaysia; and of course, I don't know if they tasted like the real thing. Once, I had had soba but I don't quite like the thin Japanese noodles made from buckwheat flour, especially when served cold. Udon, the thick wheat noodles doesn't seem to fare better; but to be fair; both are still edible; just that there are better tasting local noodles that come at a cheaper price. Sushi, those vinegared rice wrapped with seaweed however, I like; especially after having been dipped into some Japanese soy sauce and Japanese horseradish, yes.. the green wasabi...I read somewhere that outside of Japan, the wasabi is a mixture of horseradish, mustard and food coloring; not very authentic then...
Which is Korean, which is Japanese?
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