cshenk wrote:
> "Jean B." wrote
>> cshenk wrote:
>
>>>> Yeah, I'm curious about that one, too. :~)
>>> Depends on where you are. Squid was probably the cheapest meat in Sasebo
>>> Japan.
>
>> Ah yes. I wonder why I decided I wasn't going to cook Western food when I
>> lived in Japan? But in Sasebo, perhaps you had access to a PX.
>
> Yes, called 'commisary' for the Navy but same thing. It was not cheap even
> there, but was better than out in town until you learned to shop and eat
> 'local style' which we did (grin).
>
> Here's a pic of the Sasebo Commisary.
>
> http://www.cfas.navy.mil/Gallery/Gallery_MB5.html
>
> It's about the size of 3 larger 7-11's inside. Award winning for small
> commisaries and well deserved for the wonderful service they manage in that
> tiny space they have to work with. They did it by 'rotating stock' meaning
> one week you could get dry pintos, another week you'd find dry limas, 3rd
> week might be dry black eyed peas etc. White flour was always there but the
> self rising might not be and there may not be any other types (though by the
> time I left they were rotating in and out whole wheat and rye etc).
>
> When ground beef exceeded 4.50/lb, they would bring on the '60% lean' to get
> it down to 3.50/lb. Stateside would have .49/lb chicken parts and we'd have
> 2.79/lb same parts shipped in frozen.
>
> Oh, and frozen Wonderbread for only 2.50 a loaf! (breadmakers were very
> common there as there was very little selection, very high priced, always
> pre-frozen, or local stuff and thats one thing the locals dont really do
> very well)
>

Yes, one does have to learn to cook with the foods that are
available unless one is very rich. I forget the section of Tokyo
we had to go to to get Western foods. It was extremely expensive
though. :-(

OTOH, one thing I remember with great fondness and wish we had
here were the local tofu shops. Yum. The flavor is so nice
compared to what is sold around here.

What about cream bread/cream pan?

--
Jean B.