To say Japanese is a difficult language to learn is a bit of an understatement. After this amount of studying, I still don't really understand the subtle nuances. Take some words to describe crunchy foods: paripari for thin crispy things like chips, sakusaku for crumbly foods like cookies, and karikari for foods that are harder. Yeah, I still have no idea how they all work exactly.
And I've been trying to wrap my head around the concept of puripuri. I've heard it being used to describe ikura or caviar - the way that the bubbles pop in your mouth and release the liquidy centres when you bite into them. I can understand if its used in that context, but how do people use that word to describe prawns?
My moment of clarity came last night while sampling these at Izakaya Den last night. Prawns in a rice cracker coating deep fried and served with a citrus mayonnaise. The prawns were plump and firm to bite, but once you bite through the crunchy coating and the flesh, the juiciness and sweet seafood flavour explodes in your mouth. It was a puripuri moment indeed.
Izakaya Den
114 Russell St
Melbourne
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