February 4, 2009

Lunch on February 2/2月2日の昼食

I don't feel very well these days, partly because of the stubborn coughs that never seem to go away. So, my lunch on February 2 was a very, very simple one: One stick of gyoniku sausage (fishmeat sausage) and one cup of instant soba (buckwheat noodles).
Both of them are very common foodstuffs in Japan, but may be of interest to international readers.
Gyoniku sausage looks like this:

It's made of fish meat, starch, and other ingredients.
This particular product is sealed at both ends with "eco clips", instead of conventional metal ones, to eliminate the need for sorted collection at the time of disposal.

One thing I wonder about gyoniku sausage is that it's not liked by many non-Japanese people because of its texture and for other reasons. I don't know proper words to describe the texture. Maybe "mealy" should be the right word.
Anyway, I like gyoniku sausage!

The instant soba that I had was "Midori no Tanuki" (Green Raccoon Dog). In the context of soba, tanuki refers to tiny tempura balls, not the animal.

This particular product offers a disk-like tempura, not regular tiny tempura balls.

An interesting fact about this product is that three types of it are sold in their respective regions (Eastern Japan, Western Japan, and Kinki region (including Osaka, Kyoto, and Hyogo).
This one in the photo is for Eastern Japan, and the broth is just too salty for me, even though I was born and bred in Tokyo in Eastern Japan.

In general, foods and dishes in Eastern Japan are saltier than those in Western Japan.

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