thanks for the chapter. i have to say, this is my favourite chapter so far.
speaking of japanese cuisine, it's really mind-boogling how cheap the foods are in japan.
i live in South East Asian country, where you can argue have one of the cheapest food globally.
but japan's food price is another level.
for example, let's say i buy a large beef bowl from Yoshinoya in Jakarta. it would cost me about Rp. 65.000(tax included). not including drinks. i'd get a decent portion.
now if i buy it in japan, a large portion would cost me 630 yen(tax included), which converted to rupiah is about 63.000. free flow tea included, and i would get significantly more beef.
sure, the price difference is not much, but it still put things into perspective. especially when you factor in that the Japan's yoshinoya gave you more beef than my local one.
are there cheaper food locally here in Jakarta? yes. in fact, most of local produce are.
but the quality difference is huge. japan's vegetables there is really plump, juicy, and sweet. which is probably thanks to selective breeding. local veggies just can't compete.
and don't even talk about meat. our beef that you can buy in traditional market is actually leftover new zealand's beef. one that doesn't make the cut for the [new zealand beef] label. our chicken is pumped full of chemicals. and while japanese's broiler chicken is the same, there's difference in the amount of drugs used.
our fish should be able to compete with them, but unfortunately we lack the knowhow and technology to preserve it correctly. for example, the Ikejime method of preparations.