Cleaning up around the house today, I came across the menu for a pizza chain. I thought I'd share some of the entries, which are quite typical of pizza in Japan.
They have three “series” of pizza: the Italiana Series boasts “cheese stacked to the top of your ears,” the Quarter Series has pizzas with four different combination of toppings (one combo per quarter pizza), and the Long Seller Series are the traditional standbys.
In this post, I'll feature one from each series...
Quarter Italiana
The first pizza in the Italiana Series has four combos like a Quarter-Series pizza, and hence is called the Quarter Italiana.
Quarter Italiana
The Quarter Italiana has:
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It comes with tomato sauce, and has the footnote “please sprinkle with olive oil before eating.”
New Bomber
I have no idea why this Quarter Series pizza is called “New Bomber”, but here it is:
New Bomber
New Bomber contains:
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It comes with your choice of curry sauce or mayonnaise sauce
Negimotchi
This Long-Seller pizza's name means “scallion mochi”. Mochi is a sticky, chewy rice product sort of like a cross between gum and cookie dough, but tastes like rice.
Negimotchi
Negimotchi contains:
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It comes with teriyaki sauce, and has two footnotes:
- “Please sprinkle seaweed and cayenne pepper before eating”
- “While eating, take care not to get mochi stuck in your throat”
>“While eating, take care not to get mochi stuck in your throat”
Going down, or coming back up?
Well, frankly I thought the sound of the Quarter Italiano sounded fantastic. That would be my choice in a heartbeat.
Sounds good Jeffrey. One possible correction, however. The “one-crop” in your “one-crop scallions” means something more like “thin strips” as the kanji for “tanzaku” is probably “短冊・短籍・短尺”
例えば、葱（ねぎ）を短冊（たんざく、または、たんしゃく）に切る
Other than that, a mouth-watering good and amusing read.
Cheers,
Andy
Sounds good to me. I had to look up a number of the words (including, to my embarrassment, the “fluffy” of “fluffy egg filling” — I should have know ふんわり). The “one crop” thing made no sense to me, but who knows, neither does “applewood smoked…”. Thanks for the correction. —Jeffrey
Being married to the GrillMaster, and living with the Big Green Egg smoker, I have learned by osmosis that the different kinds of woods are used to give different flavors when smoking meat. The fruitwoods (apple, cherry, peach) are excellent for smoking pork and poultry. Thus “apple smoked” bacon, as opposed to say, hickory smoked bacon (which is more common in the American South). FWI: Alder is used for fish, and for steaks, you use something stronger such as Mesquite or the oak from old Jack Daniels barrels.