One of the things I enjoy about Japan are the food menus - full of photos to help you decide what to eat.Some people say that pictures on menus make the restaurant look cheap.

The next picture in the series is a close-up. This is for all the Diggers who cried their eyes out when they saw the Japanese slaughter dolphins for food. Animals are for eating, and it doesn't make a people evil, idiots.

Yummy… The Bizarro Bento, the pictures made from bento food. Bento is a single-portion takeout meal common in Japanese cuisine. Here are some Bento decorate with PlayStation controller, laptop and more...

Ai and Ben just get married. They are living in Tokyo for ! year and a half, and they are writing this blog from the begining. The blog is in French, with nice pictures. Another way to look at life in Japan. Love, Photo, Aikido and food are some of the topics.

As a true testament to nerdiness and not wanting to leave your computer to prepare food. This guy has harnessed the power of a 500 watt computer power supply and a grand total of 30 USB ports to constructed a "convenient" little meat cooker. (The page is in Japanese, but the pictures tell the story).

Tofu, also toufu (the Japanese Romaji spelling), doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.The production of tofu from soy milk is similar to the production of cheese from milk (fermentation), although some tofu is made by processing non-soy products, such as almonds or black beans. Two major byproducts of the process are tofu skin and soy pulp.Tofu originated in ancient China, but little else is known about the origins of tofu and its method of production. The origin is the source of some speculation and legend, but there is insufficient historical information to support such speculations. Tofu and its production technique were subsequently introduced into Japan in the Nara period (late eighth century) as well as other parts of East Asia. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet.Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and has no cholesterol. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes). Tofu contains soy isoflavones, and the safety of consuming isoflavones is questioned.