Recently wife’s avocation with Japanese language and culture has expanded into making traditional Japanese meals. And, as both a loving husband and someone who enjoys good food, I have been supporting this in two ways.

First, by using my experience of cooking to suggest tweaks to the recipe. Second, and more importantly, by adding some Japan-themed humour to my dinner wit.

I obviously can’t assist all of you with adjusting to the nuances of your palate and cooker, but I can share two of the least groanworthy jokes:

What do you call okonomiyaki with shaved truffle on top?


What do you call an onsen that caters to gangsters?

A yakuzi

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