Tag Archives: Culture

For the New Year

Demon-slaying arrow (with bells on): check.

Magical protective amulet for the car: check.  All set for 2019, then!

PS Obviously no amount of magic is a substitute for safe driving and responsible behaviour.  But of course you knew that.

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The American Dream begins…

…with brisket!

Fire in the hole!

My local hanabi festival.  Usually fireworks are a summer thing, but here they are done in autumn, after what happened last year.

The haze glass!

I won it for coming 9th in a haze fishing competition.  It was made by special order by legendary Tokyo tackle store Sansui.  The glass soon saw action as I warmed up my frying oil for the starter…

Some of the survivors ended up in a gratin; others were grilled and then sun-dried: these will be used to make the stock for celebratory o-zoni soup on New Year’s Day morning.  It is so dry here in the Japanese winter these fish are completely dried out left outside overnight.  Then they go in a ziplock bag and into the freezer until the 1st Jan.

 

Happy Eel Day!

Just kabayaki this year…

Happy (belated) Eel Day!

This year Eel Day coincided with the Sumidagawa Fireworks festival.  We still ate eel.

Caught some big ones

At least if you are a tanago angler…

It was hotter and humider than Satan’s codpiece last Sunday in Japan, but out at sea at least there was an occasional breath of wind to relieve the heat.  The weather did not interfere unnecessarily with the main objective of the day’s outing, which was to eat a very large amount of tenpura (whiting, megochi, squid, prawns, shiitake, lots of different veg) washed down with beer and shochu mixers.

I rather felt we were on board a sea-going izakaya rather than a fishing vessel, reinforced by the fact that this was a charter organised by my local bar and there were some very serious drinkers and eaters.  I had a lot of stuff to do in the evening so tried to avoid getting too roaring-drunk, but met with the immense kindness of my hosts (Japanese hospitality seems to get even stronger when out on the water) who plied me with more shochu, more beer, do I need more ice? and so forth.  The hillocks of straight-out-the-pot tenpura, the asari littleneck clams shucked, lovingly skewered on bamboo and grilled with a soy sauce glaze, the infinity of pickles and miso-shiru and rice made me decide I would not need to eat again for about a week (this proved to be wrong, though).

My homemade whiting rod is still giving good service, and occasionally I caught some fish in between the Yebisu beers straight out the cooler.

Thank you very much to Captain Yukio as always, Fukagawa Fujimi and all the regulars at my local izakaya!