Excuse the F-bomb in the headline (I know, so inappropriate but whatever. This is my fucking blog and I can fucking drop fucking F-bombs heeeeeeere… weeeeeeeee) but I had the once in a lifetime opportunity to contribute to a once in a fucking (another F-bomb!) lifetime comprehensive guide to Tokyo that nothing out there even fucking (and another one!) comes close to.
There is so much information about everything one requires when planning a Tokyo trip. Beyond that, though, the writing is high quality and puts my writing to shame. (Note to self: step your game up.)
The guide is here and everyone with even a remote interest in Japan and Tokyo needs to smash the bookmark button a bajillion times over and share with all.
…anddddddd somehow, I snuck in.
Still in disbelief I’m included and in no way am I posting this because I contributed. It’s a beautiful, informative, fascinating look into the complexity of Japan from various viewpoints and an excellent guide. My contributions are: decoding conbini (convenience stores), unraveling Tabelog (the most accurate dining compass of Japan) and share mid-range priced sushi; I eat at spots that aren’t expensive as shit and here’s the proof.
Hope you enjoy!
Bonus: you may or may not know this fact but massive editing takes place (of course). My pieces would be NOTHING without the editors. Seriously, they are all stars. But just for shits and giggles (loving the ability to freely curse, obviously) there are several parts of my conbini piece that were massively edited (and for good reason). I wasn’t attached to a lot of the parts the Eater editors vanquished but I just can’t let the oden part go so I’m side-barring here.
From September to mid-April, there are often large, heated metal trays or pots near the registers of most conbini. Inside the trays are different ingredients — tofu, daikon radish, boiled eggs, and fish cakes — floating in a hot, fragrant (almost pungent) dashi broth. This is oden, Japan’s winter comfort food. While the absolute best typically comes from chefs who have spent a lifetime perfecting their broth and curating the ingredients to pair with it, the conbini version is fun to try.
Butttttttt lemme tell you how I really feel:
From September to mid-April, there are huge pots with weird shaped ingredients floating in a funky broth near the registers. This is oden and a Japanese comfort food staple, delicious when properly prepared. Conbini oden is more symbolic. When we see oden set-up in conbinis, we immediately think: start of winter and once they are cleared, we know that summer is here. I have never seen anyone actually buy conbini oden but if you happen to be here while it is served, it may be fun to try. Oden is best home cooked or at oden specific restaurants where chefs are usually 70 year old men who have spent their lifetimes perfecting their broths and hunting for foods that pair perfectly with their broths.
Oden properly prepared is like this ↓ and I also wrote about it here