My Tangy Addiction

During my first dining experience at a Korean restaurant I was puzzled why they serve Japanese sushi named kimbap. I told my Korean student about it. He informed me that it's quite different from Japanese sushi and is originally Korean. How could I tell the difference between both foreign dishes? I assumed that they probably taste alike. At that time, the only Japanese foods I've eaten were ramen and sashimi!

After eating futomaki at a Japanese buffet in Emilion Restaurant, I've finally gotten the distinction between it and its Korean cousin. Both use sticky white rice but the other ingredients are entirely different. You don't need condiments to enhance the flavor of kimbap since it contains sesame oil and tangy vegetables and/or meat. There's no need to use chopsticks if you bring it on a picnic or have a quick fix when you're hungry! On the other hand, futomaki is usually served with soy sauce or wasabi since it contains raw fish.

I like both dishes but I like kimbap better because it's more convenient to prepare and eat. Most of my Korean students prefer to bring dozens of kimbap rolls while traveling. As for me, I have to hone my wrapping skills for preparing my tangy addiction! Oh! I mustn't do the same mistake of using ordinary local rice for it...