What's On Your Plate???

[karasugenji]

Those udon are unusually thin?

You have the eye. Correct there are thin udon a speciality of the goto Islands. There are coating with tsubaki oil

 

[Carrera1963]

You have the eye. Correct there are thin udon a speciality of the goto Islands. There are coating with tsubaki oil

Interesting, haven’t come across those before. I typically go for soba noodles but I’d give those udon a try if f I saw them. I do enjoy the regionality of so many Japanese foods.

 

[karasugenji]

Interesting, haven’t come across those before. I typically go for soba noodles but I’d give those udon a try if f I saw them. I do enjoy the regionality of so many Japanese foods.

Yeahh. Each region has their own variety. I'm not a huge fan of Siva especially the cold ones

 

[Carrera1963]

Yeahh. Each region has their own variety. I'm not a huge fan of Siva especially the cold ones

I do like cold soba but it’s an acquired taste for sure! Very rarely see it outside Japan though (the photo was in Tokyo).

 

[Lopaka KaMars]

 

[Lopaka KaMars]

The multi layered Teri-spam musubi.
I skipped photos of the second layer because it looks like the first layer. Just rice is a little higher.
1 can of Spam makes 10 musubi's. My daughter and I ate 1 each before the photo of the 8.

 

[karasugenji]

Charcoal chicken and beef with blueberry sauce. What a surprise when we were introduced to the chef who was the previous emperor's chef!

 

[karasugenji]

View attachment 1001564

That's what I call a nice spot

 

[Litos]

Fat.....

 

[karasugenji]

Chicken nanban