Wednesday, August 6, 2008

Milena Velba Milk Breast

Translation I

you like vegetables, soup, boiled and raw, Japan is the ideal spot.
Japan is difficult to find adequate food for a carnivore fritívoro (fried eater) like me. There are certain things you really enjoy as
udon, wasabi, soy sauce, tempura, yaki-foo, edamame, or mentaiko
. But there are many others who do not like, and the following me cause a serious problem:



Natto

:

Fermented Vegetables rotten pulls you back and texture is incredible. Whenever you're trying to get a little mouth, is attached to the plate for a super viscous and elastic threads that are impossible to leave, so the only way to get rid of them is wound onto the sticks.



Namak

: In English, sea cucumber (
 common name of various marine echinoderms elongated soft-bodied, dark and generally in the form of cucumber, living on the seabed and feed on decaying matter

). Indescribably bad, especially considering that eat it raw ...



Live Sashimi :

Some restaurants serve you the fish, prawns, crabs, octopus or still alive. The only reason for this is to demonstrate that a product is fresh and made to eat them alive does not improve the taste at all. In short, it is not just a cruel pijada.



Nankotsu : chicken sternum cartilage. The first and only time I tried it was in a restaurant when asked about kebabs nankotsu thought they were squid. Fine print to get their teeth ...




Konnyaku :

high density Gelatin made from a potato Asia. Has the peculiarity of taste and smell have nonexistent, totally unnatural colors, and texture identical to that of dry silica.





Takuan :

vegetable that is eaten in slices and its texture is very peculiar because it is the wetter material crisp and loud I've seen in my life.





Kitsune:

present in some wines lining Japanese fabric is made based on a fern species is supposed adds an incentive to the plate in which it floats. Its texture, appearance, taste and correspond with a wet towel.




Source:
What pisses me off in Japan.

Posted by admin at 3:54 PM

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