Mind blown at lunch time

[BugHunter]

I had to go to the next town for some stuff at the welding supply, and figured as long as I was there, I'd go to the cafe adjoined the Asian market to eat. I have never eaten there (relatively new place) and ordered something I'd never heard of because I like trying new things.

Takoyaki. The place specializes in Filipino cuisine. Real small place, 3 tables and mostly takeout. I ordered this dish for dine-in which came in a to-go box which I thought odd. But, whatever, not like I need a plate. When I opened it I saw why. Holy smokes, this looked like it was alive! There was this stuff shaved on top, to be honest I don't know precisely what it was, but shaved ultra thin, and it was waving in the hot air and steam coming off the Takoyaki. This kept up not only long enough for me to get my phone out and take a video, but was still going when I was halfway through eating. Incredible presentation, and the food left me speechless. Wow was that good, and that rice they served with it... sublime... This was not what I was expecting for $9. More like $30... If I can get the video up I'll post it. By a long shot this was the most intriguing lunch I ever had, and it tasted as good as it looked.

Link to the place (Williamsport PA) Nipa Hut Cafe

Nipa Hut Cafe @ R&T Asian Market of Williamsport

At Nipa Hut Cafe we're proud to be a part of the vibrant and welcoming community of Williamsport, PA! Just like Williamsport welcomes people from all over the globe with open arms, we are ready to welcome you and your loved ones.

cash.app

Video:

 

[zwiller]

WILD Bonita flakes right?

 

[GatorAGR]

Interesting that this was at a Filipino restaurant. Takoyaki is a popular Japanese street food that is basically Octopus in a battered ball. I travel to Japan often for work. If you ever visit, Osaka is specifically known for their Takoyaki. This is a famous Takoyaki stand in Osaka. I had a video somewhere showing them being made. I’ll post it if I can find it. It’s fascinating.

 

[BugHunter]

Interesting that this was at a Filipino restaurant. Takoyaki is a popular Japanese street food that is basically Octopus in a battered ball. I travel to Japan often for work. If you ever visit, Osaka is specifically known for their Takoyaki. This is a famous Takoyaki stand in Osaka. I had a video somewhere showing them being made. I’ll post it if I can find it. It’s fascinating.

Very cool. I'll watch that when I get home. Given that it's an Asian market, I suppose they aren't afraid to branch out to whatever Asian cuisine. Speaking with one Filipino lady there, I got the impression that most of their stuff was Filipino, but I guess there's no law says they can't serve whatever. I was just impressed with the presentation. That alone was enough to get me to go back.

WILD Bonita flakes right?

Yes, I believe so. Couldn't think of that earlier, and looking at them they looked 'shaved'. I'll have to look that up also, see if that's it for sure. I never saw them so large before. These were huge.

 

[GatorAGR]

Very cool. I've never seen them in the states. They're very popular as a late night/early morning snack after drinking :) I call them the Waffle House of Japan haha.

 

[indaswamp]

Wow!

 

[indaswamp]

So, from Grok:

**The movement of shaved bonito flakes (katsuobushi) on hot food is a purely physical effect caused by heat and steam interacting with their extremely thin, lightweight structure—not because they're alive.**

Bonito flakes are made from skipjack tuna that's been smoked, dried (often fermented), and shaved into paper-thin sheets. The thinnest shavings (hanakatsuo) used as toppings are so delicate and low-density that even minor air currents or moisture affect them dramatically.

### Why they "dance":
- **Rising heat and steam**: Hot food (like okonomiyaki, takoyaki, or other dishes) releases warm air and steam. This creates gentle updrafts and turbulence right at the surface.
- **Curling and twisting**: The flakes absorb a tiny bit of moisture from the steam. Because they're so thin (almost like tissue paper), this causes rapid, uneven expansion or contraction on different parts of the flake, making them curl, wave, and shift. The heat also makes them more flexible.
- **Lightweight sensitivity**: Their low mass means even weak forces from rising air or steam are enough to move them visibly, giving the illusion of life (similar to how dry leaves dance in a breeze).

This is intentional in Japanese cuisine: the "dancing" serves as a visual cue that the dish is fresh off the heat and hot enough to serve.

It's a fun, harmless phenomenon—perfectly safe and a signature part of dishes topped with katsuobushi. The flakes themselves are fully preserved and dead (dried/smoked fish), with no living organisms involved in the movement.

 

[BugHunter]

So, from Grok:

Gotcha, well, this was new to me and I figured the physics of it instantly, just never heard of it before. The shock of the presentation was worth the trip to a newb. I can only say, the activity when I opened the container made the video pale in comparison. This was enough to shock me, and that takes something. Lol. Thanks for the info.

Who'd have figured I'd find this in Williamsport PA. :D

 

[sandyut]

thats crazy looking! Nice find.

 

[ajbert]

Next time you go see if they have lumpia. Basically Filipino egg roll but much thinner wrapper, smaller diameter and longer. They have various types but I only eat the ones with meat in them with various diced veggies. If the have a sweet chili sauce for dipping you will never go back to egg rolls!

One of the best thing about serving in the US Navy was going on cruises to many different counters and eating where the locals ate. Most of the guys would hit the nearest bars, not to say I didn't imbibe myself, but I always sought out the local foods. Sure do miss those days sometimes, but I have to admit I am enjoying my retirement!

 

[BugHunter]

Next time you go see if they have lumpia. Basically Filipino egg roll but much thinner wrapper, smaller diameter and longer. They have various types but I only eat the ones with meat in them with various diced veggies. If the have a sweet chili sauce for dipping you will never go back to egg rolls!

One of the best thing about serving in the US Navy was going on cruises to many different counters and eating where the locals ate. Most of the guys would hit the nearest bars, not to say I didn't imbibe myself, but I always sought out the local foods. Sure do miss those days sometimes, but I have to admit I am enjoying my retirement!

I'm nearly certain they do have. The Filipino lady I spoke to was eating a few of these things which she said were chicken and some veggie, somehow made into a long thin stick. Not sure hot it was bound together, and she didn't go into details, but did mention it was sorta similar to an egg roll, but different. I may have to make a few trips back in the near future just to try their other stuff. They had at least 3 or 4 items on the menu I'd never heard of so I'm almost forced to go have them.

 

[ajbert]

Pretty simple concept to make them. My buddy married a Filipino and she taught my wife how to make. The wrapper is key as it is very thin and has to be kept moist-ish so it won't tear. Make up your filling of choice, put it in the wrapper and roll. The wrapper is held together by putting scrambled egg on the out side edge. At some point in the rolling process you fold over the edges. My wife knows exactly how as I've never done it. I offer to help but so far she hasn't let me. I thank my lucky stars every time. We freeze most of them in batches of a dozen or so. What we don't freeze gets deep fried and eaten rather quickly. If you have an Asian market they should carry Mae Ploy Sweet Chili Sauce, that is our hands down favorite dipping sauce for them. Works great on meat balls, too!

 

[mneeley490]

Next time you go see if they have lumpia. Basically Filipino egg roll but much thinner wrapper, smaller diameter and longer. They have various types but I only eat the ones with meat in them with various diced veggies. If the have a sweet chili sauce for dipping you will never go back to egg rolls!

One of the best thing about serving in the US Navy was going on cruises to many different counters and eating where the locals ate. Most of the guys would hit the nearest bars, not to say I didn't imbibe myself, but I always sought out the local foods. Sure do miss those days sometimes, but I have to admit I am enjoying my retirement!

My ex's uncle was a Navy guy who married a Filipino gal. She made the best lumpia I've ever had.