We have received several questions about the markets in Japan and the differences between them and the markets in the US. After visiting just a few open air markets and a couple of food courts in the basements of department stores we came to realize our fascination with food is often inspired by its vast variety and seemingly limitless quantities. In Japan we witnessed quality. The quality was not just in the ingredients being sold, it was an approach to food, an appreciation for the ingredients and a desire to experience and share the pristine beauty exemplified through their ingredients.
Here we give you three pictures of different types of crab available last week in Tokyo and Osaka. They are all equally beautiful in their different ways
and none of them can be found in our local markets at home. Wandering through the vast array of offerings was certainly an awakening.
The pictures are of tiny live crabs stored with what appear to be cedar branches, vibrant King crabs still swimming in their tanks, and a prepared hairy crab with its flesh exposed for examination (and easy consumption) and all its innards neatly arranged for use. While our photographic skills are not perfect, these ingredients are close to some of the finest we have seen. The only thing we didn’t have was a kitchen to take them home and cook them in.
