Photo Gallery * Amazing Asia * Our Unplanned Japan Food Adventure (June 2013)

Embarked on an "unplanned" food adventure in Japan with my friend as we just made random choices or follow our curiosity at a place with long queues!

I'm so amazed how we managed to squeeze in so many varieties of Japanese food that we just encountered along the way from sushi, sashima, tempura, ramen, curry, katsu, yakitori, yakiniku buffet, and even the Sumo chanku dining!

Of course, not to forget the varieties of unique flavors of soft ice cream! Haha!

And the original takoyaki and okonomiyaki of Osaka!

And still more cheesecake versions!

Lastly, just looking at all the food varieties in the department store food basements and fresh markets is already in itself an attraction!


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Highlight * My First Sea Urchin Experience * Amazing Asia * Hokkaido, Japan (December 2012)

I've been quite adventurous with food in most cases, I eat sashimi (raw), both fish and meat in fact. But for some reason, Uni (Japanese for sea urchin) was one of the things that I never dared to try. Maybe it's the color, maybe it's the texture, maybe it's the fishy smell or maybe it's that black spiky shell where it came from, maybe it's the name, I'm not really sure. Or maybe because my brother possibly got typhoid from eating it when we were young, haha!

Okay, so I'm here in Hokkaido, where the freshest sea urchin is one of the must-tries. Quite a dilemma indeed! But after realizing that this is a rare opportunity, I managed to try it before I changed my mind. With my chopsticks, I got a small piece, trying the ignore the look of it and threw it inside my mouth, hahaha!

The verdict? Hmmm, it wasn't so bad after all. The texture was just soft but not mushy and the fresh taste made it less daunting. At the Hakodate morning market, where people commonly have seafood for breakfast, I ordered a bowl of uni (brown colored sea urchin) and ikura (orange colored salmon roe) with rice, a very typical dish in Hokkaido. The rice was mixed with a vinegar mixture typically used in sushi rolls.

I didn't pass the chance to try my favorite: sake (salmon) and maguro (tuna) sashimis. Also had ebi (shrimp) and hotate (scallop) sashimis. Unlike some sashimis served in the restaurants back home, these fresh ones had that natural sweet flavor and bright natural color. Yum yum!

http://www.hakodate-asaichi.com/

Note: This highlight also appears in AFAR Website

Highlight * Braved the cold for Anthony Bourdain's Ramen Find in Sapporo * Amazing Asia * Hokkaido, Japan (December 2012)

In search for the perfect ramen, we journeyed into Susukino district in Sapporo, despite the snow, to find this small little ramen place in the corner that sits about 20 people max.

We think we know ramen, with the loads of authentic Japanese restaurants run by Japanese themselves in my home country. But that's nothing compared to the real ramen in Japan, and especially Hokkaido where ramen first originated.

The noodles were cooked perfectly, al dente! - even more perfect than the perfect al dente noodles I've tasted before :-) The broth is miso based and it's the type of ramen broth that's famous in Sapporo. Apparently, other areas of Hokkaido serve the other types: shoyu (soy-based) and shio (salt-based).

So I tried the miso ramen, with some thin slices of beef, corn & a slice of butter. Sounds weird? Well, it's weirdly delicious as a matter of fact ! I also noticed that the chasu beef slices were just put on top cold. Apparently, the beef is already half-cooked, and the secret is the hot broth will heat it up to a just-right level w/o overcooking it.

We also tried the gyoza dumplings which is yummy too.

The place is really small, it's a bar type eating area, and seats surround the open kitchen counter where 2 gentlemen do their ramen magic. On the walls around, you'll see signed tiles from famous people, which also included culinary expert Anthony Bourdain.

It's easy to find, near the Susukino JR station, and it's the 1st restaurant as you enter Ramen Alley.

http://www.ajino-karyu.com/

Note: This highlight also appears in AFAR Website