Giant Robot Store and GR2 News
200 kinds? This is news to us. There’s surely been 30 or so, but 200? We’d like to see a list of the flavors! Anyone have one? A quick search yielded no list. From CNN: “Running with that tonal advantage and tapping into Japan’s love of novelty, Nestlé has produced over 200 special edition flavors of the chocolate bar since 2000, often sold as gifts rather than snacks bought on the go. From wasabi and green tea to flavors specific to regions of Japan (Hokkaido roasted corn flavor, anyone?), Nestle has kept up the innovation to make it a mainstay on the shelves of stores across Japan, even making souvenir editions around holidays and events.”
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These are Super Chickens. Imagine, they aren’t afraid of predators… They get played Mozart so they’ll hatch nicer eggs. They have freedom. All this is a place where food safety is a concern. They’re known as “golden phoenix” Their eggs are multi-colored and also fetch a premium. “Their feed is very carefully selected. Aside from the staple diet of corns, wheat and worms, they are also fed with traditional Chinese medicines to ward off disease. The water they drink comes from mountain spring running down hill, which “may be more fresh than what we drink”, said Yang, who believes his chickens are the most athletic and their meat juicy, perfect for making chicken soup when they reach 6 months old and weigh 2 kilograms.” (China Daily – Super Chickens)
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Donutman in Glendora, strikes again.
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In Japanese food, dashi is the magical ingredient. It’s in almost everything and made out of bonito fish (katsuobushi). Vegan in Japan? You’re near doomed although there is a seaweed version (kombu dashi) that’s gets used as well, often in tandem with the bonito version. This ingredient is almost not considered as a meat related product. It’s just the starting point and from there, it’s off the cooking. I grew up with it and I now use it. It’s even in miso soup. LA Times covers it. (LA Times – Dashi)
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The obsession of some Japanese folks have been noted by many and this article in the WSJ explains just a few more examples in length. How far does authentic need to go? Does it need to match the roots of the product or project? Does it match a hybrid that’s current? In Japan, it seems to need to find the best time or era of the item, if not, it needs to be as obsessive as possible to satisfy the perfectionist. It ranges from clothing, food, and more. Made in Japan means something to many and that stamp is something that’s sought after. Even the toy companies like Gargamel proudly lives with that stamp on their figures. In the (WSJ- Made Better in Japan) read a bit more about how far people go for that perfect something.
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