The good news front: I'm still alive, and apart from the fact that I am pappsatt and probably the same place, I feel good. Despite the vast quantities of fish ball, I have eaten.
Today I had to say goodbye
by Kayo, and was well celebrated with a lot of Japanese food and some sightseeing between courses. At eleven clock we met in Umeda and took the Hanshin Line to Kobe for lunch in a rather chic restaurant. Kayo has been doing casual work as a student there and met her husband on the occasion.
The lunch was so very chic: surmounted by pretty decently printed paper and a yellow ginkgo leaf, which was really just decoration. In any case, Kayo has put aside, and since I did the same.
What was it then? That was the front right corner of the small plates of fish with an inserted small pepper (Was just a little spicy), spent a few fish snacks (under the paper), in various ways pickled radish (there were a few small plates more), snow peas, a bowl of soup and of course a little bowl of rice. For dessert there was a kind of mango cream and Kakieis. (Given the huge portions I got an instant quote from Loriot to mind, but I wisely keep to myself. Had not it always can translate.)
Then we had the calories to get rid of and were therefore at a very pretty shrine and then went up a mountain by cable car. From the top you have a nice view of Kobe, the harbor and the bay. Also, there is a "herbal park in which one kitchen, medicinal and other herbs (mainly, it smells good) in small beds and can see it grow a greenhouse. In the restaurant, there are associated with these herbs spicy food (if there were nothing to eat, you could probably not attract Japanese on that mountain).
Here we have eaten anything, but after a while are driven down and then took the train one stop to the Kobe Harbor Land . All buildings in this area after the great earthquake before now nearly twelve years have been built.
are in Harbor Country Kayo and I first went to the "Sweets Harbor, where there are lots of small cafes with delicious cakes. We have walked around for a while only to have the cake and admired decide we can not.
It ended then with (huge by Japanese standards) strawberry cake and coffee. The one at the price, quiet in a regular cup instead of in a paper cup could have served, but only in passing.
After this refreshment we walked around for a while in Harbor Country and have a window shopping done. Then we drove back to Umeda, another shopping trip made in one of the great Department stores, and because it still had plenty of time to dinner, we sat down on a juice in a cafe and rested ourselves.
The restaurant where we had arranged to meet Kayos Hirofumi man lay in a quiet (for this country) side street. Kayo goes there often to eat with a friend. A very cozy restaurant, I can not say otherwise. For the guests there are smaller and larger private rooms, so that you really among them.
Hirofumi arrived a few minutes later, and until then we got long ago served the appetizer:
skin of pufferfish on indefinable greens and radish with a tasty mustard-vinegar sauce. The completely covered with her taste the fish has. From the skin has stayed with me only slightly viscous consistency in memory.
was on this chic dish is the next course: raw fillet of puffer fish with radish and spring onion (right), which can only drizzled with lemon juice and then dunk in the soy sauce in a small bowl, and raw fillet of puffer fish with radish and some greens in a delicious sauce (left). While we were still eating, each got a small dish served with fish ball soup (soup with one, two fried fish fins from the ball in it). Then
It was exciting. The empty plates and bowls were cleared away to create space in the middle of the table for a portable gas grill, on which we were able to fish the ball then fry itself.
Links: salted puffer fish. Right: marinated in lemon juice and fish ball. In the middle, packed in aluminum foil: Ball fish that was baked with cheese. It all tasted good, but the lemon was the best.
My stomach was filled then all right, so I groaned inwardly when the operator removed the gas grill, anschmiß in the table, integrated hob and a pot of water on set.
Danaben came this wooden tub with more puffers, small mushrooms (well), what looked like little plastic cord, but is edible (Hirofumis electronic dictionary translated the Japanese names for me with agar-agar - not breed anything biologists in the stuff?), and a lot of Chinese cabbage. All this was thrown skillfully by Kayo in the now boiling water. After a few minutes we were able to fill us in now cooked food filled with a soy-vinegar sauce dish and then eat. Slightly sour, but delicious.
When the pot was nearly empty again, called Kayo bring the operation, the water seasoned with salt, a large portion of boiled rice and beaten Hineingab eggs and then the whole with onions and spices (pepper?) Abschmeckte. Anyone got a bowl full, the above served with something thin, short strips cut nori (dried seaweed).
Now is the time to answer the important question: how sweet actually pufferfish? Not bad, but I found the taste so special then again, not now. Fish halt. The exciting it must indeed really be the thrill, because the innards of the fish, if one gets it fresh from the sea instead of from the breeding pool, extremely toxic and can end the meal deadly, if the cook does not have the meat cut off carefully enough. Nevertheless, It was a delicious and elegant dinner to have.
came after the last dessert. A little generous on the large plate divided, but I really could not get much more down.
Then it was time for the obligatory group photos.
Kayo, Hirofumi and me.
At the exit, where we attracted the shoes again, in the aquarium with the ball, which when eaten tomorrow.
at the subway station in Umeda we then said goodbye. It was a sad farewell. Kayo is me in recent months become a good friend, and although our respective languages still rudimentary, we have had many a good conversation. I will miss her enormously.
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