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Monday, April 29, 2019

JAPANESE EXOTIC FOOD

  April 29, 2019   No comments   Edit
JAPANESE EXOTIC FOOD

Natto Bean

Speaking of gooey, we’ve saved the greatest challenge for last: Natto is, as they say, an acquired taste. Most Japanese seem to have acquired it, as it is often referred to as “Japanese comfort good.” Though often compared to a very pungent cheese, this concoction of fermented soy beans – with a very sticky, crunchy and mucus-like texture that is an acquired feel – did not strike this eater as particularly cheese-like. Or at all tasty. But if you’re looking for distinctive flavors – and something that’s said to be very healthy – natto may be a taste worth acquiring.\

Chirmen Jako

Once you get past the occasional sense that your food is staring back at you, taking a mouthful of chirimen jako is less unnerving than might be expected, because whether dried and chewy or fresh and moist, these tiny sardines have a nice flavor and nothing at all in the way of bones. A popular bar food, they go well with either beer or sake.

Torigai


There are all manner of shellfish available from the seas that surround Japan, but one of the finest is torigai, the Japanese version of what the English know as cockle and what translates as “heart clam.” Fishermen have to get a special license to harvest torigai, which are mostly found in the waters of Shizuoka prefecture and only in the spring, making torigai rare, expensive – and perhaps even more delicious.

Tobiko Eggs

Tobiko  is the Japanese word for flying fish roe. It is most widely known for its use in creating certain types of sushi. The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe).

Sea Grapes


In Okinawa, they are often eaten raw, with soy sauce, or a mix of soy sauce vinegar and mirin. This is a kind of side dish that you can find in many restaurants. Sea grapes go particularly well with beer!
























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