pickles
Today in the SoraKitchen, we’re not just making umeboshi, we’re making umeboshi inside our office.
We sample the local specialty bread (or something like it?) that Shiga is famous for (and at least don’t pan-ic in the process).
These delicious pickles are hard to obtain, but even harder to stop eating! Read More
One netizen in Japan created quite a pickle recently, after posting these photos online in an internet chat forum. The accompanying thread, titled “the pickled cucumbers my mum made are glowing in the dark”, caught the attention of hundreds of users, who began discussing possible causes for the mysterious luminescence. Speculation ranged from light-hearted banter, questioning whether the dawn of cognitive vegetables had finally arrived, to more serious concerns about radiation. What do you think caused the unique phenomenon?
Recently, we dined on a gigantic, gooey, and glorious cheeseburger. We were glad we did, but honestly, in one sitting we consumed enough beef to last us a week.
So for our next meal out we decided to head for the opposite end of the dining spectrum in both ambiance and ingredients, and headed to a different part of Tokyo to try their pickled avocados with a flavor that’s been over 30 years in the making.
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