http://www.thegourmandandthepeasant.com/2009/01/07/authentic-japanese-at-village-yokocho/ A website about good food and the people who make it. Sun, 08 Jan 2012 14:33:39 +0000 hourly 1 http://wordpress.org/?v=3.1.1 http://www.thegourmandandthepeasant.com/2009/01/07/authentic-japanese-at-village-yokocho/comment-page-1/#comment-152 Village Yokocho – East Village, New York « Jeffrey Tastes Sat, 12 Sep 2009 02:09:52 +0000 http://inthemaking.wordpress.com/?p=272#comment-152 [...] Great Photoshow from Azrihaeatsworld Discussion board from Mouthfuls In the Making’s Authentic Japanese experience at VY Recommendations from [...] [...] Great Photoshow from Azrihaeatsworld Discussion board from Mouthfuls In the Making’s Authentic Japanese experience at VY Recommendations from [...]

]]> http://www.thegourmandandthepeasant.com/2009/01/07/authentic-japanese-at-village-yokocho/comment-page-1/#comment-56 Joie de vivre Sat, 10 Jan 2009 19:29:50 +0000 http://inthemaking.wordpress.com/?p=272#comment-56 Oooh, what a fun find! I'm so jealous. We have nothing like that here. Thanks so much for accepting my friend request on Foodbuzz. I look forward to reading your future posts! Oooh, what a fun find! I’m so jealous. We have nothing like that here. Thanks so much for accepting my friend request on Foodbuzz. I look forward to reading your future posts!

]]> http://www.thegourmandandthepeasant.com/2009/01/07/authentic-japanese-at-village-yokocho/comment-page-/#comment-58 thegourmandandthepeasant Thu, 08 Jan 2009 17:24:01 +0000 http://inthemaking.wordpress.com/?p=272#comment-58 The squid that they take the tentacles from must be huge. They come on a plate, each one is about 5" long and cut apart before being breaded and fried, so you eat them like french fries. I have no idea why they are called "legs" but that's the only way I've seen them on Japanese menus! The squid that they take the tentacles from must be huge. They come on a plate, each one is about 5″ long and cut apart before being breaded and fried, so you eat them like french fries. I have no idea why they are called “legs” but that’s the only way I’ve seen them on Japanese menus!

]]> http://www.thegourmandandthepeasant.com/2009/01/07/authentic-japanese-at-village-yokocho/comment-page-1/#comment-57 Patricia Thu, 08 Jan 2009 14:19:49 +0000 http://inthemaking.wordpress.com/?p=272#comment-57 Squid legs? Squid legs?

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