“the Japanese eat it” is hardly a ringing endorsement.
True, but I’ve gotten used to a lot of their stuff at this point. In light of this thread I was gonna bring up sea cucumbers being both soft and crunchy at the same time. Probably one of the weirdest textures I’ve been exposed to.
Ahh denkushi (伝串) was one of the foulest surprises I had when out drinking around Shinjuku one fine evening. I thought they were little deep fried pieces of chicken but ended up biting into a semi chewy grease sponge of chicken skin. I bought three skewers of the stuff and had to gag them down with a pitcher of Sapporo. At least they were cheap like 50 yen each.
Cartilage is one of the common “foods on a stick” in Japan. Good stuff
Yeah, it’s fine when it’s prepared properly and you’re expecting it…
Mind you, “the Japanese eat it” is hardly a ringing endorsement.
True, but I’ve gotten used to a lot of their stuff at this point. In light of this thread I was gonna bring up sea cucumbers being both soft and crunchy at the same time. Probably one of the weirdest textures I’ve been exposed to.
Ahh denkushi (伝串) was one of the foulest surprises I had when out drinking around Shinjuku one fine evening. I thought they were little deep fried pieces of chicken but ended up biting into a semi chewy grease sponge of chicken skin. I bought three skewers of the stuff and had to gag them down with a pitcher of Sapporo. At least they were cheap like 50 yen each.