Hot soba and raw tuna: What a morning at a Tokyo market tastes like | Malay Mail

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Hot soba and raw tuna: What a morning at a Tokyo market tastes like

TOKYO, March 3 — Sounds inform us of where we are. The tweets and chirrups of birds and squirrels in our garden in the morning. The dull hum and rumble of motor vehicles on the road during rush hour. The rhythmic crashing of ocean waves upon a sandy beach.

There is nothing better way to begin our market visit than a bowl of soba noodles in piping hot soup. These soba shops open very early, while it’s still dark, to feed the hungry tradespeople and market vendors before they start their day. Fresh, frozen or dried, there is an unbelievable assortment of seafood on display: Horse mackerel and dried cuttlefish. Salmon and trout. Seaweed and shrimp. Sea urchins and octopus. Mackerel pike and bonito. Lobsters and cuttlefish. Hairy crabs, flower crabs, snow crabs and more.

You may have heard of the famous tuna auction and consider waking up at an unearthly hour of 5am to watch it. Tens of thousands of tons of seafood from all around the world arrive early every morning to be auctioned off: from salmon and trout to lobsters and sea urchin. And, of course, the always expensive tuna.

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