"" Japan Restaurant Tip by Archie_Oak

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<p>It still tantalizes my test buds...the lingering taste of sushi, takoyaki (fried octopus), nama-sakana (marinated raw fish), fried shrimps and of course, udon, soba (types of noodles) and aamacha curry rice, the Japanized kare rice. Sometimes, for a change my pair of chopsticks was at work with tofu (soya bean curd), enticing umeboshi (pickled plums), different salads flavored with exotic spices and sauces, rice sprinkled with plums and vegetables, gyoza (Chinese dish) stuffed with either cabbage or meat. The platter is incomplete without saké…the Japanese rice wine, umeshu (plum wine) with a big and cheerful “Kampai!!!(Cheers!!) </p>
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