Jing-We, my contact in the community, had promised to take us to eat Zainichi Korean cuisine. I follow her down narrow alleys lit with bright neon signs that twist and turn so much that I am not sure I can find my way out of the maze. We finally reach our destination: a wooden building…
Category: Ingredient
How to avoid food culture shock in Japan
Out the window, sparsely populated luscious green mountains and valleys streamed by giving the impression we had left Japan. “Do you like meat,” asked Yasu my Japanese friend who was driving. “I love meat. There isn’t much I can’t eat,” I boasted remembering my breakfast of smelly natto fermented soybeans. We soon arrived at a small shop in…
Live food tastes better in Japan
The first time I ordered odori ebi, dancing shrimp, in a Japanese restaurant, I was not too sure what to expect. The order came as four pieces of sushi topped with prawns that whipped their tails like they were trying to swim away. This had not been the first time I had dealt with freshly…
