Feb 22, 2015 · The processed Japanese bacon is uniformly cut and the color is generally pink-ish across the whole thing. With raw American style bacon, there is much more distinction between the darker colored raw meat and the white fat, and the shape is less 'square' around the edges.

Oct 22, 2014 · This is a nice simple recipe, but to make American style bacon, a smoker is very important. Liquid smoke in the brine may help a tiny bit, but it won't do the job of the smoker. Liquid smoke in the brine may help a tiny bit, but it won't do the job of the smoker.

Jul 23, 2016 · From what I've heard, Japanese bacon is a different cut of the pig, somewhere in-between that of British cuts and American cuts. I do feel like usually the bacon is cured or so like you said when you originally buy it (especially in the larger slabs), so that could have a lot to do with it tasting different as well.

Japanese bacon has less fat, it will get burnt before getting crispy. Reply reply More replies. Slash1909 ...

Oct 22, 2021 · Bacon available in the grocery stores in the West is usually cured, smoked, and raw--meaning that when you throw it in a pan it renders the fat and becomes crispy. What you get in a Japanese grocery store is extra fatty factory mass production lunch-meat ham.

This is the type of bacon I had when I was a kid, thick cut, nice and fatty (though some packages are too much fat/meat ratio), cooks down to a nice crunchy surface that is still bacon flavorful and salty, and leaves a decent amount of bacon grease in …

350 votes, 37 comments. Sakura boba pizza - waste of money Loved by cats Japanese cake donuts are something else So rich Japanese bacon Half or 30%…

May 1, 2024 · 650K subscribers in the JapaneseFood community. *Quality* photography, discussion, videos and recipes related to Japanese cuisine.

Uncured pork belly (more common in non-western places) doesn’t turn the same color as traditional bacon when cooked. Based on the color it’s definitely cooked through. Source: have cooked pork belly

First set: simple miso soup with wakame, Japanese bacon, and fuu; very runny yolk sunny side egg with katsuobushi (thick sashimi-style shoyu on the side); takuan, umeboshi, takana pickles; rice with toasted sesame (basic furikake).