International Night food review
The Messenger reviews food from various stalls at International Night
Photo by Melissa Liu, Editor-in-Chief
Anshi
Japan
Yakisoba (9/10): Yakisoba was a dish unfamiliar to me. Before eating, I deemed it as somewhat of a standard noodle dish, but upon eating the first bite, I realized I couldn’t be more wrong.
Yakisoba is a noodle stir-fry dish, but the sauce is something I can only describe as the Japanese version of Worcestershire sauce. It’s tangy, sweet, and salty all at once, perhaps making it the perfect dish to eat at any time of the day. The noodle itself is bursting with umami flavor, chewy with ridges that pick up the sauce perfectly. Every bite is unlike the last, sometimes with more sweetness, sometimes more saltiness, but ultimately a harmonizing and complex mix of contrasting flavors.
Photo by Melissa Liu, Editor-in-Chief
China
Fried rice (8/10): This aromatic blend of carrots, onions, and an array of spices on a bed of rice has probably become the most quintessential representation of Chinese food. The rice was cooked to just the right consistency, and the bits of vegetable and meat made for an extremely satisfying bite.
Each of the seasonings used to complement the rice only furthered the experience. A simple mix of MSG (monosodium glutamate), sesame oil, and soy sauce was able to bring out a complex flavor.
India
Mango Lassi (8/10): Lassi is a blend of yogurt, spices, milk, and occasionally fruit. It’s standard to see this drink served at most South Asian events - so its appearance International Night is no surprise. Perhaps it was the mangoes being in season, or the saffron-to-milk ratio being close to perfect, but this mango lassi exceeded all my expectations. In the midst of running around the cafeteria, trying to catch the last foods of each stand, a simple, refreshing mango lassi is truly what reminds one of the familiar Taste of Cultures.
Melissa
Korea
Dalgona (6/10): The cookie-like appearance of the dalgona candies (golden-brown disks with different shapes imprinted in the center) deceived me; after biting into one, I discovered dalgona was hard and brittle with a burnt marshmallow flavor. When I licked the candy instead of biting down, it gradually dissolved on my tongue, leaving a slightly bitter aftertaste. The dalgona was too sweet for my taste, and unsurprisingly, I later discovered that its name comes from the Korean word “dalguna” (달고나), which means “it’s sweet.”
The parents at the stand said dalgona was made by combining caramelized sugar and baking soda. They were inspired to make dalgona by the South Korean drama “Squid Game,” which popularized the candy around the world. However, dalgona actually originated decades earlier in the aftermath of the Korean War, when it became a popular street snack due to the affordability of its ingredients. Like the contestants in “Squid Game,” South Korean children try to carve out the shapes imprinted in the candies, hence the other name for dalgona, “ppopgi” (뽑기), which translates to “picking out.”
Japan
Nori Maki Arare (5/10): The first thing I noticed upon trying nori maki arare (のり巻あられ), or “seaweed-wrapped rice crackers,” was the satisfying crunch as they broke on my teeth. The dried seaweed and the soy sauce, which is brushed on the glutinous rice dough before it bakes, gave the crackers a rich umami deliciousness, and the wasabi and umeboshi seasoning, made of pickled plum, added another layer of complexity to the flavor.
However, I found the crackers a tad too salty, probably due to the overabundance of soy sauce. Though they weren’t one of my favorites, I might have enjoyed these crackers more as a snack paired with afternoon tea, the way they’re usually consumed in Japan.
Photo by Anshi Vajpayee, Opinions Editor
China
Zhi Ma Qiu (7/10): The rich aroma of fried sesame seeds, sticky chewiness of glutinous rice dough, and mild sweetness of red bean paste combine to create the zhi ma qiu (芝麻球), or the “sesame ball.”
Growing up, the red bean filling was always my favorite part, and this filling, with the smooth consistency of mashed potatoes and just a hint of sweetness, didn’t disappoint. The red bean paste had a unique flavor that cannot be captured by words; the most common descriptions, earthy, nutty, and reminiscent of sweet potatoes, fall short.
One bite instantly transports me back to my childhood, when my family would crowd around the kitchen table and eat homemade sesame balls for dessert on Lunar New Year. The round shape of sesame balls represents family reunion on this important Chinese holiday, while the sesame seeds represent good luck in the coming year, according to an old proverb
Photo by Anshi Vajpayee, Opinions Editor
India
Aloo Cutlet (8/10): The crispiness of the flour breading and the creaminess of the potato filling complemented each other perfectly. And to my delight, each of the seasonings contributed something unique; the turmeric gave it earthiness, the red chili powder added heat, and the coriander powder imparted a fragrance that completed the dish.
Photo by Anshi Vajpayee, Opinions Editor
