Maple syrup-cure unsmoked bacon. The sashimi knife may appear highly incongruous, but I have no bacon slicer at home and it is the only blade I have long enough to make a good job of cutting rashers.
Unlike Mr. Midshipman Callow, I could not manage 27 rashers of bacon in one sitting, but did my best to come close. Despite the great culinary experiences you can have here in Tokyo, I have yet to eat good, and properly cooked, bacon, until I started making it myself. Now I am getting more used to the various eccentricities of curing, and it is certainly working out well.
Sunday morning breakfast. Mabuna and tanago freshwater fishing is largely catch & release, so I must seek other amusements for the table. The pancakes – curiously referred to by the Japanese as “Hot Cake” – were tolerably good.