Only In Japan

Two pickled radish - the brown paste is made of fermented

rice bran (or rice peel) with miso - called "nuka miso", a typical Japanese

traditional pickling. The paste itself can last for decades and passed on to

several generations. These pickled vegetables not only taste good

but contain a lot of minerals and healthy germs for our stomach.

Tomatoes, eggplants, broccoli, green pepper, radish,

daikon/long white radish, Chinese cabbage

and many others can be eaten raw with this

type of pickling.

Not an Indian curry, but a Japanese curry.

Taste sweet and contain miso paste, tomatoes and curry powder.

A typical Friday menu among families here ... why curry?

This tradition began during the war when the

Marine soldiers were served curry every Friday on the ship.

Curry was also consider a specialty food back then.