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A comment on Ike Jime, the Japanese Slaughter Method for Tastier Fish. Parent comment

Re:Ike Jime, the Japanese Slaughter Method for Tastier Fish by keiferski on Tuesday February 05, 2019 @01:25PM (#19088097)
One of the things that surprised me the most about Tokyo was the variety of “pretty good” cheap food. The “fast casual” equivalent was far better quality than whatever it would be in the US.
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Re:Ike Jime, the Japanese Slaughter Method for Tastier Fish by komali2 on Tuesday February 05, 2019 @01:58PM (#19088503)
Right! Especially meals that would be considered "a dinner out" in the USA, e.g. incredible ramen can be had fast for lunch, and relatively cheap.
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Re:Ike Jime, the Japanese Slaughter Method for Tastier Fish by JoshuaRLi on Tuesday February 05, 2019 @02:35PM (#19088907)
Don't forget about gyudon :)
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