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…
Read a novel set in Tokyo
Writing mystery books set in Tokyo is mostly what I do, but I also blog about the odd stuff I see every day in Japan. I'm a graduate of Stanford University and the Sendagaya Japanese Institute in Tokyo, and a member of the International Thriller Writers, the Mystery Writers of America, and Sisters In Crime. When I'm not in Tokyo, I live in San Francisco. I also host a travel site called The Tokyo Guide I Wish I'd Had, so if you're headed to Japan and want to check out the places I take my friends when they're in town, take a look!