Wait, Seriously, You Can Eat That?!
In case you were wondering if there is such a thing as too much information, take a look-see at this handy chart I spotted recently, hanging outside a “Don’t Waste Anything!” restaurant in Tokyo.
Although at first glance it looks like a biology quiz, when you discover it’s a diagram of where all the meats on the restaurant’s menu come from, you may wish it had stayed safely within the pages of your 10th grade textbook. This restaurant serves fifteen (count ’em, fifteen!) different types of pork bits for the bargain price of ¥90 (less than a dollar) a skewer. For your dining consideration:
1: Pig head (Don’t ask. And don’t exercise your imagination too vigorously either.)
3: Cartilage (esophagus, to be precise)
7: More and different intestines
10: More stomach
11: Stuff around the intestines that isn’t intestines
12: Large intestine
13: Uterus (okay, I can no longer stifle the inner screaming)
14: Rectum (inner screaming X2)
15: Pigs feet
On second thought, perhaps a nice hind haunch of tofu…
Jonelle Patrick is the author of the Only In Tokyo mystery series, now out for the first time in paperback