Natto is a powerful-tasting preparation of fermented soy beans. It is Japan’s answer to blue cheese, beloved by those who appreciate it and not so much by casual dabblers. Like blue cheese, it looks like something terrible has happened to a perfectly good product.

I’m used to tongue being boiled, then sliced up deli style and served with mustard. The Sendai regional dish is made by slicing the raw tongue in scant quarter-inch slabs and grilling it over charcoal. It tastes much like grilled beef steak, but with a different texture and with a beefier flavor from the fine marbling of fat. Try it, and soon you’ll be inviting friends over to throw some tongue on the barby.

Japanese desserts always look delicious, but the taste can be hit or miss. If you ever get what looks like a cheese Danish, but is actually made with macaroni and corn . . . well, it is a surprise. The desserts at the Platinum Buffet were a definite hit, both in appearance and taste. The raspberry gelatin over a raspberry mouse was my favorite.

I thought it tasted faintly of taro. My wife said, no, it tasted of rice flower. It contains neither. Some web sites say it is made from konnyaku potatoes or sweet potatoes. Not exactly. It is made from konjac, also known as dragon’s tongue.

It has a potent flavor that suggests uses similar to basil or cilantro. Melissa’s Produce describes the flavor as “curry-like and a combination of cumin, cilantro and parsley with a hint of cinnamon.” It is sometimes finely shredded and mixed in salads or prepared dishes. The Japanese use it to wrap sushi and with sashimi (sliced raw fish). I’m especially fond of shiso in soups.