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chefmd

Analysis paralysis: a week in Tokyo in November

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Yakitori and Kamameshi for lunch at Torigin.  That place was packed, we had to wait in line.   I did not know until today about Kamameshi.  Rice on the bottom of the pot makes lovely crust.

https://en.m.wikipedia.org/wiki/Kamameshi

 

i will follow @Anna N pursuit of Japanese cooking when I get home.  So many different fantastic dishes.

 

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Sake tasting at Meishu center.  You can taste any sake on display.  Prices start at 150 yen.  The most expensive 30 year sake is 1100. You also get a snack.  Very helpful labels. Positive sake meter value indicates dry and negative value indicates sweet.   We tasted six varieties and bought a bottle to take home.

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1 hour ago, chefmd said:

I did not know until today about Kamameshi.  Rice on the bottom of the pot makes lovely crust.

 

As your wiki link mentions China also has this dish or something so near as to be identical. 锅饭(guō fàn). Yes, the rice is the best bit and highly prized. Available in Chinese fast-food joints everywhere.

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5 hours ago, chefmd said:

So many different fantastic dishes.

Yes.  Just when I think I have plumbed the depths of Japanese cuisine I discover I have barely even scratched the surface. And it is constantly adapting, innovating and reaching back to its roots. I envy you the opportunity to explore it first hand but I’m grateful that you share that experience with us.

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Going home today.  Last meal in the city: gyoza.  @JoNorvelleWalker Very easy to order on iPad, in English.  They use a metal box hot plate to cook gyoza.  Also you can order a variety of raw horse meat but we left it till the next trip.

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Thank you for sharing your incredible visit to Japan.

My nephew lived in Tokyo for about five years...brought back his Japanese girl friend to Toronto.  Not sure if they are going back. I think he likes the drinking culture...or liked it.....he is older now 🙂

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Don’t know how I missed this, especially given we’ve just returned from Japan and it would have been useful.

Thanks for posting @chefmd

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