Janet and I spent most of a cold, blustery Sunday in the office (her home office, my new office). We sat hunched over our keyboards and monitors, listening to audio she's recorded from around the world, editing photos, critiquing other photo sites and snacking on Pokki (chocolate covered pretzel sticks).
After returning from the gym at about 6:30 or so, Filip suggested we run across town to their sushi place. That's right, Filip and Janet are co-owners of a sushi restaurant in a little neighborhood on the edge of Tokyo.
Upon arrival, we were greeted, in the parking lot, by another of the partners, Sasaki-san. He was instantly excited to see us and welcomed the gaijin (that's me) with open arms.
We sat down and were then instantly greeted with full bottles of sake, an appetizer of snapper (cooked), sashimi and roe salad. Next up was some miso soup and tuna cheek (yes, cheek from a tuna), which was AMAZING.
I must admit that unagi (smoked eel) is some of my favorite sushi, but the unago that came next I was unprepared for. The chef flanked half an eel, prepared it, and set it upon a tiny rice square. Of course, it was delicious, just a bit daunting. Next, the sushi. We started out with some mackerel, a delicassy I'm told, and then mixed in some tuna, octopus, salmon and few I've never seen.
After more sake and a little green tea, Filip and Sasaki-san suggested that I should try the sea urchin. I looked at the mustard yellow blob wrapped in a little rice and seaweed and swallowed hard. It looked more like something you'd expect to see towards the end of your digestive tract, not the beginning. However, always ready for a challenge, I picked it up with my chopsticks, dipped it in a little soy sauce, and gave it a whirl.
In an effort to distract my attention, Filip started explaining how sea urchin are prepared, a fact I'm sure I would have been more interested in had I not been eating it. Basically, the urchin are farmed, and then plucked, split in half and the insides are scooped out like avocado, which is what you swallow down, with the help of a lot of sake.
Afterward, Suzuki-san (the chef, also a partner) sat down with Filip and Sasaki-san and discussed some business details in a flurry of Japanese. Janet and I tried to talk about the website, but the sake had taken its hold and we just kind of babbled.
Jim,
Your description regarding the sea urchin left a little to be desired for your old Dad. I am at Jerry's and we cooked our own "Dreamland" sauce and ribs. It was awsome! Even Daniel would be impressed. Jerry found the recipe for the sauce on the internet. We played golf while the ribs smoked. Sorry about the comparison, but I will take ribs over sea urchin every time! I also shot an 81, so life was pretty good for the day. Hope all is well with you these days. Make sure you are earning your keep! Please tell your hosts how much we appreciate their hosting our eldest. Also, they are welcome in Wisconsin or NC anytime. They may want to choose NC. Your stories are a hoot. Wish I had heated toilet seats while in Wisconsin and I am sure your Mom wished we had automatic seat returns at our house. Great to hear about your trip. Seems like we are part of the trip when we read about your exploits. Have fun and we will look forward to seeing you upon your return. By the way, UNC still is doing poorly!
Love Ya, Dad
ps. Jerry says howdy as well.
I once ate goat brain in an Indian slum. It was pretty good.
Posted by: that ethnic kid on February 11, 2002 02:56 PMWhoa! Wait a minute! Did we hear the words that say you are actually getting some WORK done while you're away?!?!? We were kind of wondering...
How about a little sea urchin DIPPED in Dreamland sauce? Now, there's an interesting idea!
Posted by: Lani and Don on February 13, 2002 11:14 PMI know this a bit late but I just had to say... your short description of Pokki does it not justice!
Pokki is the greatest snack known to mankind. I had a friend who bought me Pokki whenever she could and I loved her DEARLY for it.
Posted by: dlucas on February 18, 2002 08:42 AM