An old man’s a bed full of bones

What’s to do with a kilogram or so of eel innards?  Stew them, in a mix of soy sauce, mirin, maple syrup and sansho, of course.

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There’s

store-bought sushi, conveyor-belt sushi, and then sushi made by a man whose family have been doing it in the same restaurant for five generations, this time with fish you have caught that day and until about three hours previously had been swimming in the deep blue sea.  I consider it an angler’s duty to cook any fish I kill but just ever so occasionally, it is a pleasure to ask a friend who happens to be a pro to deal with my catch (and I do make sure he takes a good cut of the bag as well for his own use).  I wasn’t disappointed this time, although after the second dish (well-peppered cutlassfish seared on a nuclear-hot pan with butter) I was a bit elevated in my spirits and forgot to take any photos of the cutlassfish arai (scorched then chilled in iced saltwater then sliced paper-thin), or the cutlassfish tenpura, or the fillets seasoned with nothing other than salt and lightly grilled (it needs nothing more) but hopefully these two photos convey a part of the deliciousness (and skill, devotion and dare I say affection, of the chef involved).  Thank you so much Mr. N.!

Serious pork

Very gratefully received a gift of homemade pancetta tesa from a regular reader of my blog, which was quite excellent.  It was certainly put to good use.  Thank you very much Mr. S!

Birthday cutlassfish-fishing

It has rained basically every single day in August, except for my birthday, when the skies cleared and allowed me to drink beer all day in the sun go fishing on a glass-like sea, on a fishing boat from Kanazawa Hakkei.

Close your eyes and think

of England.

Happy Eel Day!

Just kabayaki this year…

VSO Umeshu

12 year-old steeped plum wine – comes with a bit of a kick (40% abv shochu)!  I think I must have forgotten about this jar since I am amazed it lasted this long without being drunk…