I've eaten sea cucumber both in Japan and in China. In China it was dried, then re-constituted in soup. I loved it. Here in Japan, where food almost always closely resembles the live state (not the fish heads for soup, above, of course), it was (how shall I put this?) disgusting both in texture (sort of a cross between slimy and crunchy) and flavor (like swallowing salt water while snorkling.
No comments:
Post a Comment