More on Food

Japanese food is a trip. It starts with the fact that just about everything in the sea is eaten here and lots of it. Japan is a land of seafood junkies. You can't walk half a block without passing a handful of sushi and tempura establishments. I've been eating sushi or sashimi every chance I get and the quality is great. In the massive underground network of food courts, mixed in with the train depots teaming with people, there is no lack of customers, ensuring that the food is pretty fresh, although the infinite number of choices often create maddning moments of indecision. Many restaurants in these food courts, and in the food alleys that permeate the downtown areas of big cities, are incredibly tiny, often seating only 10-12 people at the counter. This makes for fast and personal service. The plastic food models in the windows and pictures on the menus are helpful to a degree, especially when supplemented by a little English, even if bizarrely translated, and we work our orders out with the waitress or waiter, pointing and gesturing to get understood. This occasionally results in spontaneous new food experiences. The other thing that amazes, is the endless varieties of packaging. Everything down the smallest bite size pastry is packaged impeccably, as if it's going to be sent to the Moon or something. Food processing is an art form here, too, with endless variety of shapes and color, often beyond natural. Have a listen to a few BHS Jazz students talking about the food.