Today's Picture: 007

[akujunkan]

Is of:


pickles! Or "tsukemono"--soaked tangible things--if you want to get literal about the Japanese. The yellowy-greenish pickles on the bottom shelf are made with napa; the white ones are rakyo, sweet pickled garlic cloves (and one of my favorites); the dark green packages on the left are made from "mountain vegetables" (no one has yet satisfactorily explained to me what exactly "mountain vegetables" are); and the white pickles on the second shelf from the bottom are made from daikon--Japanese radish. The ones on the right side are daikon and yuzu (citron) and are my FAVORITES EVER. Unfortunately, at a cost of $2.60 for five ounces, I don't get a chance to eat them often.



That will be all.

Comments

[metal-dog5.livejournal.com]

no one has yet satisfactorily explained to me what exactly "mountain vegetables" are

Vegetables which grow on the side of a mountain. DUH!



*flees*

[akujunkan.livejournal.com]

Sorry, you are not today's lucky smartass.








Thanks for playing, though!

;-)

[ontogenesis.livejournal.com]

Yuzu? I've drunk yuzu before, very delicious, but never eaten it.

[akujunkan.livejournal.com]

Yuzu have a lot of seeds, so I don't really reccommend eating them like, say, an orange, but chances are you can probably find them in your friendly neighborhood スーパー.

I recommend smushing the fruit into some white Kyoto miso broth (konbu base) with mochi and fuu. Use mitsuba for garnish;-)

[dark-waterlily.livejournal.com]

Ohohohoho! I am still seeing "Clean & neat" in every picture... makes me feel like am from a pre-historic country were people still hunts with a piece of rock.
Nice pictures!!! I love them.

[akujunkan.livejournal.com]

Clean and neat is good (especially where food is concerned), but the downside is that it means in many ways Tokyo is no different from Kyoto is no different from Kagoshima. Box stores destroy local flavor.

And thanks:-)