Japan is a culinary dream, a country that has as many delicious, surprising, and sometimes downright weird dishes as you could ever hope for. I have always nurtured a love of food (…and sometimes a waistline to go along with it), and that epicurean nature has only grown since I moved to Japan. In a land famous for bowls of perfectly chewy udon, giant pots full of comforting nabe, and all the ramen I could ever eat, there still reigns (at least for me) an ultimate king.
And that’s sushi. Tuna, salmon, scallop, yellowtail, flounder, shrimp, eel, clam, octopus, squid…give it all to me, the bigger the quantity and the fresher the cuts, the better. (Unless it’s the unholy trinity of uni/sea urchin/雲丹, namako/sea cucumber/なまこ, and shirako/cod sperm sacs/白子, in which case I will respectfully decline and wait for more salmon.)