7 minutes ago, Smithy said:I feel as boggled by the abundant unfamiliarity as if I'd landed in those markets myself! Thanks for posting these.
What was the combination of baby octopus and quail egg like? Did they play off each other well?
I wondered about the gold leaf on the soft-serve ice cream cone and, until your caption, thought it was some new drip-saving method. Does the leaf add a flavor, or is it more about the texture and color (and luxury)?
I personally loved the octopus. I tend not to like eggs very much in general, and I wished it was soft boiled, but apart from that it was delicious..sweet soy mirin glaze.
The gold leaf is ONLY for luxury/novelty; that part of Kanazawa is very famous for its gold leaf production. Added absolutely no flavour, and melted to nothing in the mouth, so no texture either..though the by-products later that night were rather, uh, sparkly..so that was fun.
