My visit to the knife shop gave me a chance to visit the famous Tsukiji neighborhood. I didn't go into the market proper but the streets in the neighborhood offer a wide range of vendors. Many of the people on the streets are foreigners; the vendors all seem to be comfortable dealing in English.
All sorts of foodstuffs are available. Of course, visiting markets while traveling leads to frustration since I don't have a kitchen in Tokyo.
I didn't grab a photo but omelet-on-a-stick was a popular snack.
I bought a small bag of dried pineapple for my flight back.
And for immediate sustenance I bought one of these pork buns. The bun itself was juicy and tasty. The plate came with a tiny dab of yellow mustard that had a great punch.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...






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