It has taken the Japanese to make me love corn. I don't like corn on or off the cob and this summer in Toronto I just watched while my husband and friends delighted in gnawing it off the cob. Well here in chilly Melbourne in a Japanese restaurant Izakaya Den I had sweet corn kaki age - kernels of corn held together by a tempura batter, then deep fried and served with green tea salt. Fabulous.
