Norio

What's the "Wafuu Chicken Tender" like? What makes it "wafuu?"

I didn't know that! I thought it was the size/shape of the cracker that made the difference (senbei usally large and disc-shaped, arare bite-sized in various shapes). My favorite senbei is the "soft salad" type. Favorite arare is kaki no tane.

"Fire" or "hire" = filet, from the tenderloin. It's a lean cut. "Rosu" = roast (shoulder?), which is fattier.

Just got back from a ten-day trip to Japan, where I tried as many new snacks as I could manage. My favorite was something I picked up at a 7-Eleven in Hiroshima. I think it was called "Cho-Kara." The appearance and texture was like crunchy Cheetos, but the flavor was completely different. It came in two flavors, green curry and something else. The green curry was great- nice and spicy, like a Thai curry. I was surprised to see so many regional versions of snack foods, based on local specialties. For instance, in Hiroshima, they had Kaaru, kaki no tane, and other snacks with Okonomi Sauce flavor. Near Nikko, I found many snacks that were "Utsunomiya Gyoza"-flavored. The gyoza potato chips were pretty good. Unfortunately, I didn't have time to try the real thing . I managed to bring a few things back, like Fran Noir and Ika Fry, but there were so many others I didn't get to try. Next time, I'll pack lighter and fill my luggage with goodies to take back.

My favorite is "sea chicken," with or without mayo. I'm not a big fan of umeboshi the way it's usually served (a single plum in the middle of the rice ball) as it's a little too intense for me. However, I've had onigiri with umeboshi finely chopped and mixed throughout the rice, which was just right for me, very refreshing. I also once had an onigiri with a spaghetti-style red meat sauce mixed in (onigiri bolognese?), which was surprisingly very good.

In preparation for my upcoming trip, I bought a little Hiroshima guidebook. It mentions something called tsukemen, which is apparently something like ramen (without the soup) with a spicy sauce on the side. However, I don't see any mention of how you're supposed to eat it. I'm guessing you dip the noodles in the sauce (vs. pouring the sauce on top)?

I remember having a hard time getting used to kewpie mayo when I first got to Japan. It has a bit of a "bite" to it, sort of a hot mustard/wasabi burn-your-nostrils thing. I knew plenty of gaijin who liked to have kewpie (sometimes with tonkatsu sauce) on their curry. Tried it myself once, and it was not too bad.

Mmmm... kinako. My favorite is fried mochi coated with a mix of kinako, sugar, and a pinch of salt.

It is cafeteria-style (at least the one here in Sacramento is). I've only eaten there once. The lumpiang shanghai was a little disappointing, but the bbq pork was not bad. The bakery has a pretty good macapuno cake.

No Goldilocks in Hawaii?

I'm pretty oblivious to the whole kisetsu thing. Uhhh... does harumaki count?

I definitely prefer the Hiroshima style. Osaka style is too doughy for me. I first tried it in Japan, prepared by a woman from Hiroshima. I took careful notes of how she made it, and figured out how to do it without the teppan when I got back to the U.S. I like mine with cabbage, moyashi, yakisoba, pork belly, tenkasu and ika-ten, with aonori, green onion, and sauce on top. I've never had it at an actual okonomiyaki-ya, so I'm looking forward to it when I go to Hiroshima in a few months.

Omu-raisu! Reminds me of that scene in Tampopo. I'll admit it's not the greatest, but sometimes it just hits the spot.