Japan Snacks – Try all the things!

I’ve never been this excited about trying new food before. Karl’s eager to try new things but he doesn’t eat unless he’s in the mood to eat where I on the other hand am like ‘I’ve never eaten that. Let me put it in my mouth right now.’ lol I do believe I’d be hard pressed to try all the things here. I never imagined just how different, varied, and abundant Japanese food is. Only a few Japanese dishes and groceries have made it to the parts of the U.S. we traveled. This is one of those things that kind of makes me feel silly because of course I know there’s more to Japanese cuisine than sushi and ramen, but my mind has been blown by how much more there is, and by my ignorance of it. For example, I often get sick of eating eggs. Sometimes I feel like there are only half a dozen different ways to cook eggs and about a dozen dishes that can be cooked with eggs, and that they all taste fairly similar. Well an egg is still an egg in Japan, but it taste surprisingly different thanks not only to different seasonings but also to the different texture. 

The texture of food seems to be equally as important as flavor to the Japanese. This is probably the most standout quality of many Japanese dishes, and after trying several dozen, soon to be much more (mwahaha) snacks I can’t help but scratch my head and wonder why the hell we haven’t picked up on how awesome, yummy,  fun, and varied the eating experience is when you change the texture of a dish. The surprise of an unexpected texture is like a party in your mouth. I could go on and on about this but I’m going to stop myself here.