Driving across Japan’s Shikuko island, the food and travel writer Michael Booth pulls into a filling station to find, alongside the fizzy drinks and chewing gum, ‘vacuum-packed octopus beaks’. Who could resist? Not Booth. ‘Very crunchy,’ he reports. ‘And not in a good way.’
Booth is drawn to the offbeat, and The Meaning of Rice gives us a banquet of the unfamiliar: seaweed caviar, live squid sashimi, sea-urchin tongues, snake soup, bonito guts, silkworm pupae, and more, with all their smells, flavours and textures. I recall my disconcerting first meal in a traditional ryokan: pink wafers of raw horsemeat, boiled firefly squid and dark, gleaming eel. It was delicious; Booth would have approved.
Ten years ago he took his wife and two toddler sons on a three-month Japanese trip, eating their way from the tip of Hokkaido to the toe of Okinawa. His book, Sushi and Beyond, became an international award-winning bestseller.
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