I wasn't sure which forum this one should go on, so cross-posted to the recipe forum as well, wasn't sure what was appropriate.
First off, new to these forums! This seems like an awesome place, and I'm looking forward to being a part of this community.
Now, to the fun stuff!
I'm working my way around the world (cooking-wise, not literally), and I'm taking a country or region, and trying various recipes out with my family that represent that location. Gone through about 5-6 different places, definitely enjoying the experience, and my family has voted on Japanese food experimentation being the next round.
I want to try cooking a variety, of food, sushi, sashimi, maybe a traditional ramen dish, and a Japanese curry (we are very big fans of Indian curry, and are interested to see how this differs).
Anyway, running into few issues.
We're Jewish. This means a kosher house...which means, no shellfish, eel, or octopus/squid, which severely cuts down on our options for Japanese fish dishes, no pork, which seems to be a staple with ramen, and the inability to use dairy products with meat (though fish is not classified as a meat, so I can use dairy with fish) is making life tricky on the curry end!
Tuna rolls, and what's essentially a Hindu/Indian vegetarian curry just won't give us anything close to a true taste of Japanese cuisine.
Does anyone have any tips or tricks for things we can do? Ideas of how we can sub ingredients, or maybe things they've done with success?
I appreciate y'alls time, and excited to join this site!