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moving by in front of your face.
refers to the vinegared rice
involved, but broadly means
raw fish and other stuff
wrapped with seaweed and
rice. Sashimi is just plain fish,
maybe with a side dish of rice.
wholesale fish market. A
thumping thriving place, a giant
aquarium where everything is
dying and for sale. Narrow
alleys are fascinating walking,
punctuated by crazy maddened
diesel carts careening carrying
their loads of styrofoam and
sea goods. You're best off
arriving before 7.30am, so you
can catch the action and not
just the clean up. There are
three stages; close to the river,
fish and sea goods are auc-
tioned off, including giant frozen
tuna (big as a motor scooter)
and swordfish taller than you
are. Walk away from the river
and there are stalls with folks
selling sea stuff wholesale.
These are the best wandering,
where you can get close to the
freaky fish and the salty fish-
mongers. Walk further away
from the river and you'll see the
ters, and there is a fine katsu
restaurant in the basement
where you can eat amidst folks
who might work for NTT
DoCoMo.
Tokyo is found at Korean
restaurants. Grill thin fatty
slices of beef at your table.
Delicious clear soup. Excellent
spicy cabbage and side dishes.
And of course bibimba, rice
mixed with vegetables in a hot
stone bowl.
extensive use of sea products.
(and only) thing many Ameri-
cans think of when they think of
Japanese food, sushi is actu-
ally not a common meal. Sure,
a nibble of tuna with some rice
might be included with that
lunch set but sushi is mostly a
snack, something you eat on
your way to something else.
Still they love fresh fish, and if
sushi is what you desire, it's
possible in Tokyo to find sushi
so fresh it will change your life.
And you can eat as much of it
as you like, often by grabbing
what looks good from a con-