366 karma · joined April 5, 2016
Out of season? We buy them for 100 yen, which is still more than free, but they they taste better than the huge ones I've had in the US.
Tomatoes tend to be beefsteak, so not very good for sauces, but big and nice in salads, or mini tomatoes.
Are you sure about this? I've always heard from izakaya owners here that it has to do with the processing of the meat and the amount of time that has passed since slaughter. It's also rarely seared when I get it.
The natural size of the fruit/vegetables here are exaggerated when you go to a normal supermarket. Chain supermarkets only sell visually appealing fruits and vegetables. Throwbacks go into juices, restaurants, and B-grade supermarkets, where you can buy a 5 kilo bag of "misshaped" carrots for a few hundred yen.
The taste also seems to be standardized. For example, I prefer the carrots you can buy in the US to those you find in Japan. Japanese supermarket variety carrots have a much milder flavor than those I've had in other countries.
Standardization is a key word in Japanese society ensuring a certain type of quality at a cost.
What about Hida? Not as well known in the US but many believe it's better than Kobe beef.
Japanese style beef is just different than the types found abroad. Every piece of Japanese raised beef I see in the supermarket here is beautifully marbled with fat and extremely rich in flavor. High quality Australian and American beef are also imported but are used for different purposes and lack the white flecks of fat.
How can you address a problem of this scale in a society where talking to others about person issues is taboo?
http://www.nytimes.com/2005/03/08/health/a-darwinian-look-at... http://www.froes.dds.nl/Tears.htm
[0] WHO World Mental Health Survey Consortium: 2004
[1]http://pax.moo.jp/sadjournal/2014/01/24/日本人は社会不安障害にならない?/