Taste

I’m going to have to start with the taste of the food- the variety and freshness of the fish available blew our minds, and taste buds. Our favourite was definitely sashimi, very fresh raw fish (or meat), thinly sliced and beautifully presented:

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The above meal was in a restaurant in Onomichi, central Japan, where they didn’t speak English and I asked, using my very useful phrase book, what the different fish were and the helpful chef  got his phone out and shortly presented me with this screen:

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As I read in the in-flight magazine ‘Many non-Japanese do not eat raw fish. But in Japan, sophisticated techniques for maintaining the freshness of fish have long been in existence, and eating raw food is regarded as commonplace.’ Exactly – raw eggs are popular too, for example when added to gyūdon, literally ‘beef bowl’, a dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce. I learnt this when we met up with my Japanese friends and they recommended I try this typical dish. My lunch below:

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Delicious!

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