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everywhere including your
bedroom in Japan, selling all
manner of flavoured drinks.
covered in the pleasure sec-
tion.
friendly concerns don't out-
weigh your food curiosity, you
might be able to find whale,
kujira, to eat around Tokyo.
Mostly Minke whale, served
cooked, or thin sliced shaved
raw sashimi-style, it has a
meaty flavor. The supply of
whalemeat in town fluctuates
according to the supply left
over from Japanese national
"scientific research." You might
see proud excited signs with
exclamation points outside of
some restaurants that serve it;
not at all in keeping with the
dour mood of the international
whale protection community
interested in preventing the
Japanese stomach from
conquering presumedly dwin-
dling species.
Not as a matter of daily dining,
but more as a delicacy. Mostly
or thicker bloody chunks of raw
horsemeat (basashi).
Horsemeat tastes better than it
might sound, especially with
some soy sauce and a bit of
green onion. Yum.
ki-i-mooh, Ya-ki-i-moooh"
coming from a tiny pickup truck
with a smoking chimney in the
back, that's the Yaki-imo man,
parked somewhere nearby
selling roasted yams. Try one,
they're slightly smoky, but
mostly plain yam.
food in Japan. These raw
fermented soy beans have a
pungent odor; some Japanese
folks are repelled by the stuff.
Japan is the only nation in the
world that eats this stuff raw;
elsewhere in Asia they cook it.
small brown bits suspended in
a puddle of sticky, pasty, stringy
goop that will resist your efforts
to pull it apart without carrying
the strings into your mouth. If
you order and consume natto
in a Japanese restaurant, you
will never have to prove your
courage in any other way.