I’ve decided to torture myself by watching the “Japanese Week” episode of GBBO, which is getting slammed for...not really having anything to do with Japanese food. So Imma live tweet my thoughts.pic.twitter.com/WEnxkjJcky
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The first challenge is steamed buns. Nikuman, or steamed meat buns, are common in Japan but steamed buns as a whole are more associated with China. My “fix” for the challenge? Have the bakers make two of the many bread rolls common to Japan, like anpan, melonpan or Karepan.pic.twitter.com/opHoa5ezmt
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Dave is making “katsu curry buns.” Which can’t really exist. Because “katsukare” is curry with a fried pork or chicken cutlet...and you can’t really put fried pork into a steamed bun. (Dave is making curry with minced chicken. Not katsu.)pic.twitter.com/zcWSWtm2hX
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People putting Indian fillings into steamed buns. Or making “hamburger” themed steamed buns. None of this reflects anything you’d see in Japan lol. The contestants are pleating their bao in a way that would likely make Chinese grandmas cry.
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There’s just like...a lack of knowledge or interest that is permeating what contestants are doing. Like making steamed buns shaped like pandas. Pandas are from China. Obviously. But what’s from Japan? Panda Go Panda. Make your panda buns look like this guy:pic.twitter.com/uilBMSzxUc
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Second challenge is a matcha crepe cake...which is fine but lazy. WAIT NO ITS NOT FINE WHY IS IT ELECTRIC GREENpic.twitter.com/lAL5pbOpkG
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My choice for the technical challenge would be individual portion Mont Blanc cakes, something that’s hugely popular in Japan (and is my favorite Japanese baked good). The stringy, noodle-looking stuff is a sweet chestnut purée.pic.twitter.com/1dTqoSZlo4
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The showstopper is a “kawaii” cake or cute cake. But everyone keeps saying kowai, or scary.pic.twitter.com/dQhkVLnjOb
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One of the bakers is using castella cake as the basis of their cake! Which is honestly the most typically Japanese thing I’ve seen all episode!
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A lot of people using yuzu in their bakes...but at least in my time in japan, that’s not really a flavor I saw it a lot of baked goods. Like it’s so weird to see a ton of people making yuzu buttercream But no one using flavors like chestnut, black sesame, or red bean paste
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I was surprised by that, too, but then remember that bean paste doesn’t actually taste that good
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Replying to @Pinboard
It’s not my favorite either (I don’t like the texture of beans just generally), but I know a ton of people who really love it
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