Wrong Asian Country. See below:
http://www.youtube.com/watch?v=9bZkp7q19f0
Korea is officially more awesome now.
http://www.youtube.com/watch?v=9bZkp7q19f0
Korea is officially more awesome now.
Wrong Asian Country. See below:
http://www.youtube.com/watch?v=9bZkp7q19f0
Korea is officially more awesome now.
Soiled schoolgirl panties from the vending machine for me! All we ever get are crackers and candy.![]()
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I'm asian, but still, that last one is so disturbing
It's dead. The salt causes some sort of reaction that causes the muscles to twitch. There's worse stuff than that. Check out some of the stuff on YouTube where people eat seafood that's still alive. Apparently it's a delicacy in parts of Japan. Sushi does not need to be THAT fresh. :thumbsdown:
to be fair,those are OL panties... OL is short for Office Lady (usually 22+)
Color me relieved! There's certainly nothing weird about buying used panties in a vending machine if they are the revered and respected Office Lady brand, and only ever covered the taints of 22+ year olds!
In that case, put me down for two!
<------- Leads group cheer and possible ballpark-style panty wave: PAN-TIES, PAN-TIES, PAN-TIES!
Soiled schoolgirl panties from the vending machine for me! All we ever get are crackers and candy.![]()
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Not just Japan, most of Asia.
I've eaten the stuff. It's great.
as a serious question, T_Yamamoto, how does ishihara stay in power? is the general public of tokyo as screwed up as he is?
cannibalistic sushi ftw
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to be fair,those are OL panties... OL is short for Office Lady (usually 22+)
Meh, I'll pass. My family is British. According to their cooking style, if it's not burnt to a crisp it's not done yet.
Funazushi is a rare type of nare-zushi still prepared near Lake Biwa, Shiga Prefecture. Eighteen generations of the Kitamura family have been preparing the dish at Kitashina since 1619.
Fresh funa are scaled and gutted through their gills keeping the body (and often the roe) of the fish intact. The fish are then packed with salt and aged for a year before being repacked annually in rice for up to four years. The resulting fermented dish may be served sliced thin or used as an ingredient in other dishes