Unusual Japanese Flavors

When I first settled in Japan, I developed a friendship with a Japanese interior designer who had recently returned from a year and a half studying design in three Scandinavian cities. We were about the same age, had a similar sense of humor, and an interest in visiting cultural sites. He was full of ideas and I was open to whatever he showed me in Japan.

In addition to seeing the major temples, shrines, and museums of Kyoto and Nara together, he introduced me to new flavors that I would never have found by myself. His method was to take me out to eat and order for both of us. On one occasion, we were served a lacquer box with strips of what looked like meat on top of rice. “What is this?” His answer was routine: “Don’t ask. Just eat.” It was delicious. It was my first taste of eel, a dish I would never have ordered on my own. “It’s called unagi.”

The same conversation took place in my first sushi adventure. I would never in my life have eaten uncooked fish on my own. But Tatsuki ordered, I ate, and it was delicious. We had fish that still moved when we reached out to eat it. It was delicious.

Thanks to Tatsuki, I developed a firm principle: If Japanese can eat it, so can I. And it has served me well for a long time. Would you like to try hoya? I can recommend a good place.

(250 words)