The whole object of travel is not to set foot on foreign land; it is at last to set foot on one’s own country as a foreign land.” – G.K. Chesterton

Wednesday, 21 March 2007

Traditional and not-so-traditional Japanese food

Just a quick one before I go AWOL for the next week or so for parents' visit to Japan.

After being educated on how shoyu (soy sauce) is made and dabbling with tencha-grinding (amongst other things), we had some yummy Japanese food. The first meal was a nice traditional Japanese at a restaurant in Nanao's Fisherman's Wharf run by the world-famous Kagaya Hotel located in Wakura Onsen (about 1 hour's drive from us). The food included chawan mushi (steamed egg cup), sashimi (buri (yellowtail), maguro (tuna), ika (squid) and ama-ebi ('sweet' prawn)) and of course the ubiquitous white rice, misoshiru (miso soup) and tsukemono (pickled vegs). The sashimi was excellently fresh, and the chawan mushi was yummy (we've had so many bad chawan mushi). Everything else (rice, miso soup and pickleds) were quite ordinary.

Meal at Kagaya:

The second meal was a tonkatsu lunch set at a restaurant called Mikasa in Nanao, and it was significantly more substantial than the meal at Kagaya. A generous serving of tonkatsu with a couple of tempura prawns resting on a huge piece of omelette with a side serve of mash potatoes and salad. And if that wasn't enough, there was a huge bowl of rice, a bowl of soup and some tsukemono to accompany. Phewy! That was a filling meal! Thank goodness I had Rob to help finish off my set.

Untraditional Japanese meal at Mikasa:

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