Sunday, August 8, 2010


It's peach season in Japan, and the sweet fragrance of ripe peaches wafting all the way down the sidewalk from my neighborhood produce stall is an irresistible temptation. Especially as it's such a bargain - giant peaches like these cost at least three hundred yen apiece in the supermarket, but when they're a tiny bit bruised and so ripe that they'll last only for the next day or two, like these, they go for less than a hundred each. I managed to get them home without inflicting any additional wounds on them, and have managed to slurp down the three most in need of being eaten over the past day and a half. They're perfect peaches - very thin skins, pink and yellow flesh that seems to melt into juice between your teeth, and that ambrosial sticky sweetness that's unlike anything else.

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