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20526cb Isaiah and Beth sit on the bed and munch on a shared container of pepper steak. Isaiah moves some of the pile from Beth's side of the container, and she darts her fork as if to stab him, but he quickly snatches his hand back. exclaims Beth. bogarting rice isaiah chinese Katie McGarry
99d994c True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake , each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked. kellogs rice supermarket sugar salt japan inventory Matthew Amster-Burton
d6a1106 Iris and I will eat at a skeezy yakitori joint and enjoy char-grilled chicken parts on a stick. We'll go to an eel restaurant and eat several courses of eel, my favorite fish. Iris's favorite is mackerel, , tearing off fatty bits with our chopsticks. We will eat our weight in rice... we'll have breakfast at Tsukiji, the world's largest fish market. And we'll eat plenty of sushi from a conveyor belt. rice vacation-plans yakitori tokyo sushi Matthew Amster-Burton