I like trying new foods. I do have boundaries, but I will generally try anything offered in good faith at least once.
I was intrigued by the specialty food sold in this store in a food mall in Kyoto. But I did not get to taste any of it. My guess is that these rolls right in front are some kind of vegetable in a mustard sauce, but I must call on my blogger friend Kaori from Shinjuku Daily Photo to set me straight.
Postscript: Thanks much, Kaori! Here we have one of numerous kinds of pickles - tsukemono - often served with a Japanese meal. This particular pickle delicacy originates from the Nara period over twelve hundred years ago. The famous kasuzuke, known as shiru-kasu-zuke or narazuke, was made for samurai by pickling fish or vegetables (typically melon, cucumber or eggplant) in a mix of sakekasu (sake lees, what remains after pressing sake mash), mirin, sugar and salt. The amazing part is that a great kasuzuke takes 1 to 3 years to make! One more reason for me to return to the beautiful Kansai region of Japan.
Postscript: Thanks much, Kaori! Here we have one of numerous kinds of pickles - tsukemono - often served with a Japanese meal. This particular pickle delicacy originates from the Nara period over twelve hundred years ago. The famous kasuzuke, known as shiru-kasu-zuke or narazuke, was made for samurai by pickling fish or vegetables (typically melon, cucumber or eggplant) in a mix of sakekasu (sake lees, what remains after pressing sake mash), mirin, sugar and salt. The amazing part is that a great kasuzuke takes 1 to 3 years to make! One more reason for me to return to the beautiful Kansai region of Japan.
Kyoto, 2009
The scene certainly fits right in with Mellow Yellow Monday.
How about you... how open are you to new taste experiences?