i just love the delicacy of how japanese food is prepared, presented and eaten. we are blessed here in australia with wonderful japanese eateries but on my last trip to tokyo, i found some interesting dishes which i haven't come across before. at an izakaya, i had this eggplant of this brilliant purple colour like i have never seen and of the silkiest texture, then juxtaposed by the crunchy lotus root chips. i could almost taste the omega 3s in the eel fried rice then laced with white pepper - genius. my absolute pick of the week though, was the small basket of fresh quail eggs at this noodle house for customers to add to their piping hot soup. also in the basket was a quail egg cutter - talk about having the right tool for the job! where else but in japan.
izakaya feast
for assurance
eel fried rice
no words needed here
delicacy to the max
this cooking mama cooked the noodles above.
takeaway bento boxes.
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