Exotic Foods Eaten in Japan
Aug 16, 2022, 9:12 pm
#16
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We haven’t been to Japan since just before COVID, but this was a picture from our friends who just got back from Kagoshima. Yes, the prices on these dishes are quite reasonable, and the frozen chicken from this restaurant was supposedly as good as freshly slaughtered.
Aug 16, 2022, 10:07 pm
#17
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I've seen this on food travel shows, and when I was in Sydney a couple months ago, I saw them at a seafood market and bought one. I boiled it up and although it was alright, it wasn't remarkable, and the flesh yield/food value compared to the size of the animal was not great.
Aug 17, 2022, 5:48 am
#18
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I've seen this on food travel shows, and when I was in Sydney a couple months ago, I saw them at a seafood market and bought one. I boiled it up and although it was alright, it wasn't remarkable, and the flesh yield/food value compared to the size of the animal was not great.
I pick these off my dog after a jaunt in the woods
Aug 17, 2022, 6:40 am
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Another one along this line is Ankimo (あん肝), which is a liver of monkfish. Ankimo is not cheap served at restaurants, I had it before but it is not on my "like" list.
Aug 17, 2022, 7:31 am
#21
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Obviously, it's the food we're talking about here, not the physical platter on which it's served. There's an example of it in the movie Rising Sun starring Sean Connery. You could start a new thread if you wish to discuss it.
Aug 17, 2022, 11:17 am
#22
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Do you consider Natto (納豆, fermented soybean) as an exotic food? I feel as natto is in a grey area as far as exotic food is concerned. Looking from the inside of Japan natto is everyday food, nothing exotic. However, looking from the outside of Japan natto is something different. It is difficult to find food outside of Japan that is equivalent to natto.
Aug 17, 2022, 9:48 pm
#23
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I always though tofuyo (豆腐よう) was rather exotic. It's Ryukyuan fermented tofu marinated using koji and awamori and often aged in Okinawan caves. Not quite as intense as Taiwan's stinky tofu, but still something of an acquired taste.
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Aug 17, 2022, 9:57 pm
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Aug 18, 2022, 12:11 am
#25
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There is so much to unpack here -- and yes we've (my wife and I) experienced this presentation -- but eastern and western cultures are SO different -- and the training that goes in to being a presentation vehicle is not for the faint of heart -- but it is very respected in Japan -- in a very different than western manner... But I don't think that food presentation art is where OP was going -- and clearly i''m ignoring the Japanese "rationales" (i.e. body temp) for this practice ....
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Aug 18, 2022, 1:00 am
#26
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Do you consider Natto (納豆, fermented soybean) as an exotic food? I feel as natto is in a grey area as far as exotic food is concerned. Looking from the inside of Japan natto is everyday food, nothing exotic. However, looking from the outside of Japan natto is something different. It is difficult to find food outside of Japan that is equivalent to natto.
Last edited by Nagasaki Joe; Aug 18, 2022 at 1:10 am
Aug 23, 2022, 3:26 am
#27
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スッポン or Suppon in Latin letters.
Chinese softshell turtle. I have had it quite a few places, Kagurazaka Ishikawa was kind enough to serve it on turtle shaped plates just to remind us (will have to see if I can find a picture) Suiran in Kyoto brought a cleaned skeleton to the table so we could see what we were eating.
Suppon chawanmushi
Suppon skeleton
Chinese softshell turtle. I have had it quite a few places, Kagurazaka Ishikawa was kind enough to serve it on turtle shaped plates just to remind us (will have to see if I can find a picture) Suiran in Kyoto brought a cleaned skeleton to the table so we could see what we were eating.
Suppon chawanmushi
Suppon skeleton
Aug 23, 2022, 4:18 am
#28
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My introduction to suppon was in a tiny place in northern Hiroshima prefecture. The chef brought it out live, pithed the head and sliced the throat. The blood went directly into small sake glasses. Sake was added, and then we drank it. Supposed to be an aphrodisiac. Then we were served the liver raw while he prepared other dishes for us.
Aug 23, 2022, 4:53 am
#29
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My introduction to suppon was in a tiny place in northern Hiroshima prefecture. The chef brought it out live, pithed the head and sliced the throat. The blood went directly into small sake glasses. Sake was added, and then we drank it. Supposed to be an aphrodisiac. Then we were served the liver raw while he prepared other dishes for us.