Of Japanese Delicacies

It's rained for the past three days, and it's beginning to affect my mood. Since it's supposed to rain all next week as well, I'm beginning to wonder if we're entering the rainy season. It's supposed to be in June and July, but it seems to be a little early this year. In a way, it'd be good to get it over now. At the same time though, the weather is fairly nice, so it'd be wonderful to enjoy the cool weather without getting soaked. I really need to learn that whole bike with one hand and hold the umbrella with the other thing. Although illegal, it is exceptionally convenient and looks pretty impressive. Since I can't even manage to bike safely with two hands though, I'll have to continue to learn that first though. I managed to get a lot done: paper written, speech planned, kanji and grammar studied. I'd actually planned to have a drink or two today after working so hard as well. I had my drink nice and cold, and it was going to be delicious, but since the rain was ruining my otherwise cheerful mood, I decided I'd put it off to another day.

I actually need to get back to studying, but I decided first to enlighten everyone on some Japanese delicacies.

1. Nattou （納豆）- These are literally fermented soy beans. It's characterized by its smell, which I feel is closest to something along the lines of tire grease, if there is such a thing. It's also very sticky, and clumps together. Despite this, nattou is delicious. Normally eaten in the Kantou region, where it is found often as a breakfast-type food, nattou has gained due popularity. It tastes like beans, really really delicious beans, and everyone should enjoy them. It's especially good with kimchi or tabasco. The most fun part of eating it is that you get to whip it up with mustard and some other stuff like what was previously mentioned. Pictures can be found here and here.
2. Umeboshi （梅干し) - Pickled plums are another favorite, especially in the Kantou region. Served sometimes with a little salt, they are extremely refreshing, if a little sour. They can be served on their own, in the ball form, or a raisin-like form, or they also be used to make umeshu （梅酒), which is pickled plum alcohol. A picture is here.
3. Tsukemono （漬け物 ）- This is just pickled foods. Kyoto is famous for them, and actually they are deemed Kyouzuke here for that reason. They come in a variety of types: everything from eggplant on. 
4. Uni （ウニ）- Sea urchin. I had this recently actually at Tai's house. To be honest, I eat most of these Tai's house, except for tsukemono. He doesn't seem to be too fond of that one. I can't really describe uni. The only thing it tastes like is uni. It can be eaten either as sashimi or sushi though. It looks like this though.
5. Tofu （豆腐）- Kyoto is known for its tofu. We have more tofu shops than anywhere else in Japan I think. It also come cooked in a variety of ways. Unfortunately, I'm still not really fond of it, not due to its taste, but its texture.
6. Fugu （ふぐ）- Blowfish/Pufferfish. I still haven't tried this one actually. There's actually a season for this, so I haven't been able to try it yet. Since it is potentially lethal though, it must be prepared carefully by extremely skilled and licensed chefs.

And actually, not a delicacy, but something worth adding as a recent personal favorite is

1. Ochazuke （お茶漬け）- This is something else that I had at Tai's the previous weekend, but I'd just like to add it to the list of absolutely delicious food in the world. It's a relatively simple dish. You fill a bowl with hot white rice, pour in some green tea, and top with nori (seaweed), nattou, fish, or other simple spices. You have to eat it quickly so that the rice does not absorb all of the tea and become soggy, but it's a great meal, and it's really healthy for you. This isn't a completely standard recipe, but I found one that you might enjoy abroad here.

Take care all.

Michelle