Trip to Tokyo, Japan. Part I | We Ate Horse, Whale, and Chicken Raw
Konnichiwa! im back from asia finally!
our 1st stop was tokyo japan. we flew with ANA japanese airlines. the food was ok on the plane. probably no one is traveling at this time of the year, the plane was super empty. the flight attendants made each one of us candy bag thingy.
this time in japan, our mission was to find basashi (raw horse meat). i did my research and found a few restaurants to check out from http://tabelog.com/. with the limited japanese pork belly speaks and no 3g, we couldnt find any of the restaurants hahaha. we just looked for restaurants closeby that sells basashi. and we found one!
not only they had basashi, they also had raw whale meat served with ginger, scallions, and garlic puree! i believe japan is the only place you can get whale meat. cant remember what it tasted like specifically, but it did taste firmer than other fish.
we stopped by another restaurant for basashi. you order food on this screen next to your table. i think i would enjoy living in japan because a lot of things are self-serve or sold by vending machines and less human interactions. i hate talking to humans.
Don Quixote. its like a discounted store sells everything from grocery, makeup, school girl uniforms, gucci, chanel, electronics, to alcohol, kitchenwares. they are many locations and open super late if not 24/7
there are SO MANY ramen shops in tokyo, probably every 3 steps, there’s a ramen shop. how to find good ramen? i’d like to believe there is a rule of thumb: good ramen shops usually only offer one or two types of ramen/broth. like this ramen shop i visited, they only offer Hakata-style ramen.
the broth hakata-style ramen is primarily made with pork bone that are cooked for a long time over high heat so the bone marrow can release into the broth which gives richness and depth. the noodles that used in hakata-style ramen are usually thin and white but firm in texture. popular toppings are chashu, kikurage (wood-ear mushroom), and negi (green onions) like in my ramen below.
oh boy did it smell good! the broth had mind-blowing depth, richness, and flavor. add some spicy mustard greens and sesame seed, you, my friend, are in pork heaven. altho the noodles were thin, they were al dente and cooked to perfection. the kikurage was crunchy which added an interesting texture overall.
to be continued.