Gotta get my page views back up and the best way to do that is always to just show a bunch of pictures of Japanese food 🙂
Above is some Yakiniku 焼き肉 that’s where you cook the meat on basically a charcoal grill in the middle of the table, which looks kinda like this:
Of course with all the cooking and charcoal so close to you it gets ridiculously hot, so you pretty much have to drink ice-cold beer while doing this.
Notice all the fun sauces they have for dipping next to my beer. These range from garlic, to soy-saucey, to toe-nail flavored.
Yakiniku actually has its roots in Korean cuisine, just for the record.
Just like 拉面 Ramen has its roots in Chinese cuisine. But do not mention this around Japanese people. They get all defensive and say it is now a Japanese art of ramen making… and the Chinese ramen is completely different.
I couldn’t say, they both taste like noodles in a bowl with some stuff in it. I’m not a connoisseur I guess.
And Japanese sweets, which have their origins from all over, quite a bit from France, but their are some original Japanese concoctions as well.
And the Japanese Hamburg. With its roots in Germany… I gotta find something really Japanese here, hold on.
Ah, the Japanese traditional pork cutlets with curry and rice. Curry of course, coming from India… dammit. Interestingly enough, curry dishes in Japan, like most of the other dishes above have come into their own and are mostly completely separate from their original food. Beef curry and rice, is possibly the best example of that.
Okay now we’re talking, tacos! Nowhere near Japanese, but quite rare to find out here.
Yes! Onigiri お握り is one of the oldest and still widely eaten Japanese Japanese foods still available today. At every convenience store.
And just for kicks:
I had to do a double take on that just to make sure these carrots were indeed, not mushrooms. If you read Japanese, you might get that. If you don’t, the big sign that says 398 says 生椎茸 (raw shiitake mushrooms). There were no mushrooms in this aisle at all.
Random Japanese Stuff for Study, Part 2