Serious Eats - seriouseats.com

There's a recipe for homemade ice cream stabilized with gelatin at this link:

http://www.foodsci.uoguelph.ca/dairyedu/homemade.html

I've also read that you can use guar gum, xanthan gum, and other similar thickeners/stabilizers.. they'll all help to absorb excess water in the mixes and keep them from forming crystals and help the ice cream last a lot longer in the freezer without getting too hard and losing texture or flavor

Good tips!! I made the mistake of only freezing my bowl for 6 hours and not chilling by ice cream mix and it never froze...I just ended up making chocolate mousse with it instead.

If you want to visit the Tsukiji fish market, I highly recommend Nakamura-san and Yoshino-san's guided tour. You can read about it here: http://marriedwithdinner.com/2006/02/03/worlds-freshest-sushi/
They gave us great recommendations for where to eat sushi after the tour.

There are about a dozen different regional varies of ramen on offer at the Shin-yokohama Raumen Museum (about 30 minutes south of Tokyo by bullet train). You pick your meal from a ticket machine outside, usually with helpful photos.

Also in Yokohama: Katsuretsu-An, Japan's oldest tonkatsu restaurant. If you don't read Japanese, this may be a challenge -- I didn't see any english menus and even the prices were in characters, not numerals. We were with a Japanese friend and she ordered for us, thankfully.

Well, it English supermarkets, all of the fruit is wrapped up in three or four different kinds of packaging (a little plastic tray inside clear plastic wrap, etc.) So tasting is out of the question, but I wouldn't anyway. I once saw someone walking around a Sainsbury's and making themselves a sandwich: a few slices of bread, some salami, some pre-sliced cheese. I actually found it hilarious as an onlooker, but obviously the management was informed and the person was escorted outside. I seem to remember that they got to keep the sandwich though.