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Unveiling the Quirkiest Delights: Exploring Japan’s Eccentric Food and Cuisine

Unveiling the Quirkiest Delights: Exploring Japan’s Eccentric Food and Cuisine

Welcome, fellow food enthusiasts, to a tantalizing journey through the whimsical and peculiar culinary world of Japan. Step into the vibrant tapestry of Japan’s culinary landscape, where each bite tells a story and flavors dance on the palate like a symphony of sensations. Prepare to be enchanted as we embark on a gastronomic odyssey, where tradition and innovation intertwine, and where culinary boundaries are playfully challenged. From ancient traditions passed down through generations to modern culinary marvels that push the limits of imagination, Japan is a treasure trove of culinary surprises. Join me on this epicurean adventure as we uncover the most eccentric and captivating food experiences the country has to offer.

Let’s delve into the heart of Japan’s whimsical culinary world, where gastronomic wonders abound. From the charmingly bizarre to the curiously enticing, we’ll encounter a range of dishes and dining customs that are sure to leave an indelible mark on our palates and memories. Brace yourself for a delightful exploration of flavors and textures that will challenge your preconceptions and ignite your sense of culinary adventure.

Here is 5 Odd Foods of Japan

  • Fugu (河豚) – The Pufferfish Phenomenon: Prepare to embark on a culinary adventure where the thrill lies not only in the flavors but also in the danger that lurks beneath. Fugu, the infamous pufferfish, takes center stage in this daring gastronomic experience. With meticulous preparation and expert precision, skilled chefs transform this potentially lethal fish into a delectable delicacy. One bite, and you’ll understand the allure of Fugu, a dish that demands both bravery and culinary finesse.

  • Natto (納豆) – The Fermented Funk: Unlock the secret to Japan’s love-it-or-hate-it food: natto. This sticky, fermented soybean dish might seem peculiar at first, with its pungent aroma and slimy texture. But dare to venture into the world of natto, and you’ll discover a food that holds a special place in the hearts of many Japanese. Rich in nutrients and with a distinct umami flavor, natto has a devoted following and is often enjoyed with rice for breakfast or as a topping for sushi rolls.

  • Basashi (馬刺し) – Horse Sashimi: In the realm of unconventional meats, basashi takes the spotlight. This dish, consisting of thinly sliced raw horse meat, might raise eyebrows for the uninitiated. However, for adventurous food lovers, basashi offers a unique and surprisingly delicate flavor profile. Whether enjoyed as sashimi or lightly seared, this specialty is a testament to the diverse range of flavors Japan has to offer.

  • Shiroi Koibito (白い恋人) – Sweet Dreams: Indulge your sweet tooth with a treat that combines whimsy and culinary excellence. Shiroi Koibito, or “White Lover,” is a popular confectionery delight from the snowy city of Sapporo. Crisp butter cookies sandwich a layer of smooth white chocolate, creating a harmonious blend of textures and flavors. Take a bite, and you’ll find yourself transported to a world where dreams and sweets intertwine.

  • Kuidaore Taro (くいだおれ太郎) – The Gluttonous Mascot: Prepare for a lively encounter with Kuidaore Taro, the flamboyant and gluttonous symbol of gastronomic excess. This larger-than-life puppet, located in the vibrant streets of Osaka, represents the city’s insatiable appetite for good food and endless culinary delights. As you stroll through the bustling food districts, immerse yourself in the vibrant atmosphere and savor this popular pudding.

As our gastronomic voyage through Japan’s eccentric food and cuisine comes to a close, we can’t help but marvel at the country’s ability to ignite our taste buds and awaken our sense of culinary curiosity. From the intoxicating allure of fugu to the divisive appeal of natto, Japan’s culinary offerings are as diverse as the landscapes that shape this remarkable nation. So, fellow adventurers, let us savor every bite, celebrate every quirky dish, and embrace the sheer joy of culinary exploration in the land of the rising sun. May your future gastronomic endeavors be filled with delightful surprises, and may you continue to explore the endless wonders of Japan’s culinary delights.

Kanpai to culinary bliss!

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How to cook different types of Japanese instant ramen

There are a variety of instant ramen noodles in Japan. There are cup ramen and what I call brick ramen, but there are also straight noodle packets of ramen which come in a variety of different flavors and some with different types of noodles. Cooking cup ramen is pretty straight forward and most people know how to cook brick ramen as well, so this article will only be covering how to cook different types of straight noodle ramen.

 

 

This instant ramen for two people has basic cooking instructions. Take 450ml of water (I sometimes use 500ml) and bring it to a boil in a small saucepan. Once the water is boiling, add one bundle of noodles and cook for 2.5 minutes (I sometimes cook for 3 minutes) stirring occasionally to prevent noodles from sticking together or to the bottom of the pan. After that, pour everything into a bowl and add one of each of the spice packets (which you can also add to your bowl while you are cooking the noodles and once the noodles are cooked you can pour them and the water used to cook them on top of your spices in your bowl) and enjoy (although it may take a little while for it to cool enough to eat)

Now this ramen has different instructions, although I have used the previous instructions to cook and serve these noodles for Nathan which is his preferred way to eat any ramen. I however prefer the dipping method for soba and ramen whenever I can. The package says to cook the noodles in 1 liter of water but that seems like a lot of water to me, and I’m not sure if that is for both bundles of noodles, but either way I do not have a pan big enough to hold 1 liter of water so I use 800ml of water for a single bundle of noodles and it seems to come out perfectly for me. Bring the water to a boil then add the noodles and cook for 6 minutes. If you are using only 800ml of water you may have to stir constantly to prevent the noodles from sticking to the bottom of the pan. Once the noodles are finished cooking, strain and rinse them. In a small sauce bowl combine one of each of the spice packets and only 50ml of room temperature water. To eat, take some noodles and submerge them in the sauce then take them from the sauce and eat them, repeat until all noodles have been consumed. You will have left over sauce which you can drink if you want.

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Learn How to Drink for Less in Japan!

The More You Know About Drinking Booze for Cheap in Japan the Better!

Was published here as a guest post, decided to share it here too!

Japan is a mysterious and wondrous place that I believe that everyone should check out at least once throughout their life. The beauty of the island can bring almost a tear to one’s eye. But after seeing the sights of the day, there is a common theme that everyone loves to do in Japan. Go out to eat! Many times the locals will visit a local izakaya, which is similar to a gastropub. You can sit in the midst of the locals while ordering popular dishes like yakisoba, yakitori, okonomiyaki, ramen, sushi or even get some western delicacies like a hamburger (which isn’t the same as you’re used to) or a pizza.

In many of these izakaya’s (and many restaurants), you’ll find an option where you can drink yourself under the table for 90 minutes of non-stop drinks. It’s called nomihodai. It’s a favorite choice for the locals, but it’s something that westerns are anxious to try as they’ve never heard of such a thing, and because of that, you can almost see the cringe in the person’s face who owns the izakaya/restaurant when a group of westerns orders nomihodai. Japanese usually use some restraint when ordering nomihodai (not all mind you), westerns will leave not remembering how they got there.

Better Ways to Learn Japanese Fluently

Nomihodai usually costs (depending on the location) around ¥1,500 to ¥2,500 yen or around $15 to $25. There is usually different levels of nomihodai you can purchase. There are usually two distinct options; you can get all you can drink shochu highball soda drinks, wine and happoshu beer (or what I like to call fake beer). Then there is usually an option where you can order sake and nama biru, which is draft beer (or what I like to call REAL beer), I would say unless you’re a wine drinker you should take the second option, your liver will thank you.

Many of the times you’ll be required to have a certain amount of people in your group order nomihodai as well as having a minimum food order. So as you may think ordering a nomihodai could be the best bet, you’ll have to factor in multiple people and food order. So if you’re planning on going out with a group and ordering food, this would no doubt be your best bet. But, still, in the end, you’ll quickly put away $30-$50 a person for the night, which honestly is still not too bad considering you’re drowning your liver in lushish alcohol for 120 minutes non-stop WHILE eating.

But for those who don’t have that type of money but still want to have their alcohol kick and go out for the night, there is another trick that even local Japanese people don’t give much thought of, and it’s called pre-game. Well, at least that’s what some Americans here in Japan told me it’s called and they even admitted they don’t do it (but now are). Pre-game drinking is where you go to a コンビニ (convenience store) or a スーパー (supermarket) and purchase your beer or alcohol there first. The difference in price is pretty substantial. When you order a single beer in about any restaurant, a 12 oz glass of beer usually will run you about $5-$8. Where as you can get yourself a 16 oz can of beer from a スーパー (supermarket) for about $2.20 to $3 and about $2.90 to $3.60 at a コンビニ (convenience store).

So you can easily purchase around $10 in liquor and drink one or two of them before entering and then “step out” of the restaurant when you want to crack the next one and down it and go back in. I will never personally open a beer inside their business as I believe that’s stepping over the line, and perhaps this way of drinking for less in Japan might bend people’s ethic muscles a bit. I think it’s fair enough though, and people bring their own cigarettes so why not bring your own beer and step out for a minute? So when you save that extra money, you’ll be able to order more food in the long run, or not have to order as much just to drink while drinking out in Japan. Thus, saving you TONS of money drinking while in Japan.

–Nihon Scope

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