Everyone must’ve heard about Sushi, Tōfu, Sashimi, Tempura... Sure, they represent Japanese cuisine. But naturally, they are not all that Japan can give. Oden, combined with Atsukan (hot Sake) seeping through your Gozō Roppu (all organs in the body), would be the best bonus at the end of a freezing winter day. The mild bitterness found in Tempura of Tara No Me (angelica tree shoots) or Fuki No Tō (butterbur shoots) tastes like the arrival of early spring, which is almost addictive. Slurpy and slippery noodles like Tokoroten or Sōmen will freshen up your sweaty summer afternoon. And in autumn, as usual, people would crave the distinctive flavour of Matsu Take mushrooms, which are rather expensive. But roasted Ginnan (ginkgo) nuts sprinkled with some salt make a nice and cheap Otsumami for your beer. If you are curious enough, take a deep breath and try some Ume Boshi (pickled Japanese apricots) or Nattō (fermented soybeans) to see how your taste buds will react.
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