Welcome to TripDressing, your source for Japanese culture!
In this channel, we will introduce you to some of our favorite foods and hottest spots in Japan! We introduce foods unique to Japan that you can buy at convenience stores and supermarkets with allergen labels so that children can eat them safely.
I've had that first soba, via import - I wish I had it local and for that price! It's quite good for an instant food, I love it. The difference in how scallops are served in Japan vs here is so strange to me. I've never seen a whole scallop served here; you could buy them raw, probably, but they're usually already cleaned to just the meat portion. The outer organs are never included. Thank you for your videos, as always!
I'm always amazed at how cheap things seem to me, in the US, but the Ichiran especially - I can actually get that, so I have something to really compare it to... which is ~$10 USD for one of those bowls. Aaaah. Everything looked delicious though - I bet that mackerel really would go well with some fresh rice. It looks so juicy and tender.
Ichiran is well known in Japan for its popularity among people from overseas, and many supermarkets sell out of it quickly. Since Japan is an island nation surrounded by the sea, fresh fish is also available in Tokyo! Mackerel was of course delicious!
Interesting - I wonder why the tastuage contains beef or pork? Is it because it's fried in the same oil, I wonder? Or maybe the seasonings? These bento look so good though! I'm so jealous of Japanese supermarkets, they have such great looking premade meals.
They may be included in seasonings or as ingredients, but since allergen labels are only basically supported by labels in Japanese, we have included them for reference purposes only. I myself buy various items to introduce them, and I think it is an advantage of Japanese supermarkets that their menus change with the seasons! Please enjoy!
I always try to include the display of each country's currency after I was told in a comment that this content is of interest to many users! Please take a look!
Quick question which I should know as lived in Japan over 20 years ago but never heard of tatsu-age. What is the difference between that and Kara-age? Is it just the batter or coating ?
Flour or potato starch is used for karaage, and no seasoning is usually added. On the other hand, katakuriko is often used for tatsuta-age, and seasoning is added with mirin or soy sauce.
