6:00 am, Tuesday morning: Tsukiji!
Oh yes, there was enough eye candy for us all!
Next to the market are rows of barracks housing restaurants and stores, look at all this tamago one guy was selling!
It’s mind boggling how many people wait in line for sushi at 7:00 in the morning!
Our omakase was an incredibly good deal at $38. I’m not going to comment on every piece, as there are plenty more posts I wanted to share with you, and the trip to Bangkok! So forgive me, but pictures do tell a thousand words and then some :)
My favorite was the uni, so cold and buttery, the texture resembling chilled soft cream on the verge of melting. We were allowed to select one more item at the end, and I went with another piece of uni (my parents had the fatty tuna).
A second after taking this pictures, the clam literally jumped off the rice. And the guy next to me shuddered out loud. Man, he was missing out.
At first I thought that there was nothing on the rice, but look closely and you’ll see dozens of tiny shrimp.
Oh that full feeling of satisfaction!
On the way back to the station, I passed a stand selling squid ink soft serve.
I stood there for a good minute, debating whether I should give it a try, but what the heck, how do you know whether you like it or not till you taste it?
Ohohoh, it was strange. I didn’t dislike it, nor did I like it very much. A little sweet, but more salty, it left a very bitter, oh so bitter aftertaste. It won’t satisfy any dessert cravings. Not will it curb salty cravings. It’s one of those curious in-between things. My tongue and lips were totally black after finishing it.
It’s hard to stop eating, because no matter where you go, even if it’s just walking back to the station, good food is screaming everywhere. And they make it easy for you to eat by selling food from stands or just inside a street shop. Oh man the temptation! While waiting for my sister to get a bottle of water, I spotted a lady selling mochi. And so what did I do?
Get one! But this time, I shared of course! It was a simple round of matcha flavored mochi filled with azuki bean and dusted in kinako, but as I reconfirmed on this trip, the best things are simple.
And just when I thought I was done with dessert (I don’t usually have so much sushi, then soft serve, then mochi before 10am!) I found more mochi!
And the worst part is that my mom loves mochi even more than me, so she was urging me to get it, “when’s the next time you’re coming back here?!” she insisted. Sometimes my mom is like the devil’s food advocate.
But you should always listen to mom! I could find no difference in flavor between the pink and white mochi, but these were significantly chewier and less sweet than the ones I grew up eating at home.
The majority of mochi I’ve encountered here are either plain or filled with azuki bean paste, but I wish they would do something more interesting like blend black sesame paste into the mochi, or fill it with mashed taro. Just a wish though…no complaints! :)
Established in 2005, International Tea Day brings awareness to the tea workers’ contributions to the tea world and their working conditions. It has been observed annually on December 15. However, starting in 2020 it will take place on May 21. But, how exactly should one recognize it? Well, if you’re a business owner I would steer away from using this day as just another marketing opportunity. As someone in the marketing industry, I wanted to offer some other options that businesses, tea related or not, can take into consideration if they would like to honour International Tea Day.
I’ve been updating a spreadsheet on pu’erh prices on release for the past few years in order to get an idea of tea being offered to western consumers and any possible trends. The well-known popular narrative is that fresh pu’erh prices have gone up and this certainly seems true in the data. Last year the prices looked about the same as the previous year. And when and how much the price has gone up depends on how we look at this and there’s a handful of different ways to look at the data and options available (I do three here).