Synopsis

The butcher shop in Hiratsuka, a city southwest of Tokyo, presents a commonplace facade. Yet, within its refrigerated cases reside meats seldom encountered in typical Japanese markets: cow kidney and pig's blood among them. A diverse clientele seeks out this unusual selection; Peruvians often purchase for weekend barbecues with family, and a Filipino woman shops to feed her extensive household. The substantial quantities of meat bought here become the foundation for ethnic cuisines prepared in h