Where's the Fork: Oishii pizza (that's delicious for you gaijins)

The Japanese have a thing for pizza. The pizza I've encountered here is either very thin crusted and extremely light on sauce or totally peculiar with popular toppings like mayonnaise, eggs and corn. Those are actually kind of good...but eel, dried fish flakes, kimchi, cod roe and scallop balls aren't my cup of green tea. I won't say that they're an abomination to pizza lovers everywhere, the Japanese just have a very unique taste profile. To each their own.

No mention of Japanese pizza would be near as entertaining without mentioning squid ink pizza though. Yes, that dark substance that is secreted out of cephalopods, like a stink bug I imagine.

Secreted, a world I like to think about while eating. Tasty. Squid ink replaces the tomato sauce in an oh-so-yummy, stain-your-mouth-black, tastes-earthy-like-wet-leaves kind of way. Those poor shrimp look like they're dying in black tar. You find squid ink used often here for sauces and pastas.

When the base WTF lives on opens it gates a few times a year to the local nationals, the first place they bee-line it to are our two pizzerias-Sbarro's and Anthony's. These aren't exactly the finest representation of American style pizza but when you've been eating squid ink and scallop balls (do scallops even have balls?) and thinking it tastes good, the doughy, greasy, gooey, cheesiness of a good 'ole slice of American pizza is probably like the search for a glass of water amidst the dry, sandy emptiness of the Sahara. Anything will taste exquisite.

These ladies were sporting pizza box carriers, because cheap grease is best when served from a stylish print.