http://blog.japantimes.co.jp/japan-pulse/and-the-next-taberu-rayu-will-be/ Taking the pulse of trends, trend-watchers and trendmakers in Japan. Mon, 22 Apr 2013 02:52:49 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://blog.japantimes.co.jp/japan-pulse/and-the-next-taberu-rayu-will-be/comment-page-1/#comment-65295 shirokuma Sun, 20 Feb 2011 01:56:54 +0000 http://blog.japantimes.co.jp/japan-pulse/?p=7702#comment-65295 Let’s not forget “taberu shichimi”, which was getting a lot of attention late last year and early in the new year. It’s basically “raw” shichimi; the same basic ingredients as the stuff you sprinkle onto your soba, but in their whole state, cooked down into a thick, complex paste. Haven’t tried it yet but it looks delicious. “SmaStation” last night also mentioned “taberu sauce”–a gloppy, lumpy version of the venerable sauce that goes on tonkatsu and in yakisoba. Another flash in the pan, so to speak???

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