Japanese Cuisine

I still wanted to update the food section a little bit and starting with this article I have a few more in preparation to post over the next weeks. The pictures below were taken in the hotel where we stayed at our field trip to the nuclear power plant in Shimane prefecture (payed by the university, yay :D). We stayed one night there and our reservation also included a dinner, which consisted of several servings of Japanese cuisine I would normally haven’t eaten (because of monetary reasons or because of taste). But as everything was payed for I decided to eat everything that would be served.

Below are the pictures of nearly everything we ate, but I sadly forgot to take one picture of the deep-fried food in between. Well, I guess I’ll have to go and eat that another day again to report 😉

Lemon Honey Fanta

Lemon Honey Fanta is the best Fanta in the world (directly after the Peach Fanta, which can only be bought in Japanese stores at this season)! Like seriously! Why can’t I have it in Germany? :/ Not one of the usual oversugared variants, but with a really nice taste… want moarrrr!

Pork rectum

Once upon a time, or more precisely last week’s Saturday, me and two mates went drinking in an izakaya (which is like a bar which also offers a wide variety of snacks and small dishes) in Hiroshima. On the menue we spotted, among other things, a snack called pork rectum, which became the topic of heated debates about who was going to eat it. In the end, we ordered it but noone wanted to eat it for about an hour, until we had to leave for the last train. This video is proof that at least I took the challenge in the end… (it’s in German by the way):

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After some bowling, I went to eat Sushi with some friends this evening and discovered an amazing piece of japanese engineering: the Sushi Shinkansen! It’s a small moving platform to transport Sushi to the table, where it was ordered and is designed to look like the famous japanese bullet train, the Shinkansen! Awesome – I was amused! 😀

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On Bread

Dear Japanese,

if you don’t really have a habit of eating real bread (read: not made only with wheat flour), why do you have to go so far to try and prevent even me from making my own bread by not selling rye flour and only offering far too small ovens, which burn my bread on the outside and don’t finish it on the inside?