Tuesday, March 8, 2011
wide open', I don't know what does. See what they did here? It's a thin pork cutlet, then a layer of seasoned ground pork and green onions, all battered up and fried. It was decent. Not good enough to deserve its own name in the pantheon of Japanese junk food, but evidently good enough to keep the place tenuously clinging to life for more than 50 years.
You could call it reaching new lows or plumbing new depths, I don't mind.