RE: Dispatches from Akune

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estebanana

Posts: 9413
Joined: Oct. 16 2009

RE: Dispatches from Akune (in reply to Richard Jernigan)

I started drinking immediately as I do.

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 27 2022 5:44:06

estebanana

Posts: 9413
Joined: Oct. 16 2009

[Deleted]

Post has been moved to the Recycle Bin at Oct. 28 2022 10:45:45
Reason for deletion: Intrusive

REPORT THIS POST AS INAPPROPRIATE | Date Oct. 27 2022 5:48:11

estebanana

Posts: 9413
Joined: Oct. 16 2009

RE: Dispatches from Akune (in reply to estebanana)

This was my visit to this ryokan and I had only used the private onsen, so I was curious about the public side. Ryokans can have onsen in your room, or single use onsen in the hallway or down an outdoor path, or various kinds of open air pools under roofs or overlooking landscapes.

Across the hall is this one I like…you can use it alone or in pairs… nudge - nudge wink wink , know what I mean … 😂

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 27 2022 5:52:08

estebanana

Posts: 9413
Joined: Oct. 16 2009

RE: Dispatches from Akune (in reply to estebanana)

After I soaked it up it was 6pm time for dinner. We walked down the hall into the dining room. This place has tables like a western restaurant. Some ryokan serve dinner in your room and some in a community dining room. I tend to like the community dining, but in the traditional Japanese way on the tatami floor. But hey tables are ok too.

My party dutifully files into the dining room in yukata robes.

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 27 2022 5:56:26

estebanana

Posts: 9413
Joined: Oct. 16 2009

RE: Dispatches from Akune (in reply to estebanana)

You leave your street shoes in a closet in the lobby and amble around the ryokan in slippers they provide. They never fit my huge feet.

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 27 2022 6:03:45

BarkellWH

Posts: 3464
Joined: Jul. 12 2009
From: Washington, DC

RE: Dispatches from Akune (in reply to estebanana)

quote:

Wednesday Oct. 26 we took a one night trip to a town about 50 minutes up the coast to stay in a Ryokan for dinner and onsen. This is where I probably have to eat my words about Japan being a food desert.

At Mizutsuru ryokan in Minamata…

We checked at 4:30 pm, like good tourists- we took Yuko’s dad and his cousin for his 88th birthday.

Wow, great stuff, Stephen! It really gives one a good sense of being in a Japanese inn (ryokan). Like Estevan, I, too, am glad you have resurrected "Dispatches from Akune." I always enjoy the photos and reading your take on life in Japan, from teaching kids to staying in country inns, and especially going fishing and seeing the results on the dinner plate. Always interesting.

Bill

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And the end of the fight is a tombstone white,
With the name of the late deceased,
And the epitaph drear, "A fool lies here,
Who tried to hustle the East."

--Rudyard Kipling

REPORT THIS POST AS INAPPROPRIATE | Date Oct. 27 2022 13:42:22

estebanana

Posts: 9413
Joined: Oct. 16 2009

RE: Dispatches from Akune (in reply to estebanana)

We sat down to this tuna carpaccio. Cubed tuna with greens in mild dressing that nips the edges off the fish taste. Sashimi carpaccios are very popular in Japan. It’s not what I’d call classic Japanese cuisine, but in good hands this approach can be heavenly.

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 28 2022 0:56:25

estebanana

Posts: 9413
Joined: Oct. 16 2009

RE: Dispatches from Akune (in reply to estebanana)

Followed by a regular presentation of Sashimi- with real wasabi.

Since the question came up about the differences between real wasabi and the ubiquitous plastic pouch of imitation wasabi I took special notes on how I felt there’s a difference.

The wasabi was more granular, more of a mixture of small sesame seed sized chunks in a pulverized mass of wasabi. That’s because it was freshly grated within a hour of being served. Traditionally on a piece of sandpaper like shark or ray skin mounded on flat wood, or the plastic equivalent made today to imitate the rough texture of ray skin. The handles of samurai blades where also made with polished ray skin glued over a wood handle blank.

The texture was more interesting as a substance in my mouth than the imitation wasabi or semi- wasabi in the plastic sacks. The flavor was more concentrated and there was a lag time before it be hot in your mouth. The taste came before the burn. Overall a more nuanced flavor and a perfect match for the fish.

Do I disparage the faux-sabi? Nah, it’s okay too and I’ve noticed it’s kind of fun to have a special dinner with real wasabi as it makes the whole experience a bit more unusual that normal.

On this plate is Tachiuo, Shima Aji, Ika and Tai.

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 28 2022 1:00:46

RobF

Posts: 1627
Joined: Aug. 24 2017

RE: Dispatches from Akune (in reply to estebanana)

I’m beginning to wonder if I’ve ever actually had real wasabi.

REPORT THIS POST AS INAPPROPRIATE | Date Oct. 28 2022 2:08:17

estebanana

Posts: 9413
Joined: Oct. 16 2009

RE: Dispatches from Akune (in reply to estebanana)

Tachiuo

I think they can be fished in European waters, not sure, but they live around Japan from Tokyo to Kyushu and over to Korea. When I’m fishing in my friends boat offshore twice I’ve lost a lure by magic, no rocks in 100 feet of water, just all of a sudden the metal jig is clipped off. I think it’s Tachiuo.

The season to catch them is starting now, and I know how to catch them, but I’m not really a fan. It’s ok, but depends how it’s prepared. If I have time I may try to fish them from shore where there is deep drop off into 70 feet of water, but it’s a half day expedition and I’m busy now.

It’s also Salago season, or Kisu in Japanese. I can catch them practically in front of my house. That’s another story.

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 28 2022 5:27:09

estebanana

Posts: 9413
Joined: Oct. 16 2009

RE: Dispatches from Akune (in reply to estebanana)

This was right proper ika and Shima aji I popped down with a bit of cucumber.

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 28 2022 5:39:30

estebanana

Posts: 9413
Joined: Oct. 16 2009

RE: Dispatches from Akune (in reply to estebanana)

Shima Aji is Striped Jack Mackerel in English

What a fish. It’s like a mash up of an Aji with a Yellowtail Jack, but add some belly fat and make it taste like the best aspects of yellow tail and Aji.

Aji is what we call Horse Mackerel, there are a few kinds, Shima Aji seems to be like a Ma Aji or a Hana Aji, the biggest best tasting Aji.

All the silver skinned fish are called Ao Zakana - because they look ‘blue’ in the water. Ao means blue. Sardines, anchovies, katsuo, sanma are all Ao zakana and usually cheaper at the sushi counter. But Shima Aji is one of the most expensive fish after the big slabs of fatty blue fin and yellow fin tuna.

I’ve only had it three times, it’s a rare treat. Even though I can now afford it. Just delicious.

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 28 2022 5:53:17

estebanana

Posts: 9413
Joined: Oct. 16 2009

RE: Dispatches from Akune (in reply to estebanana)

Tai or Red Snapper

If you catch a nice sized Tai during the Cherry blossom time it’s called Sakura Dai. Isn’t that cool? I’ve caught Sakura Dai, we made a Nabe with it. Nabe is a cold weather soup/stew you make at the table in a big ceramic vessel, or in modern times an electric nabe pot. 😂

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 28 2022 5:57:18

gerundino63

Posts: 1756
Joined: Jul. 11 2003
From: The Netherlands

RE: Dispatches from Akune (in reply to estebanana)

Nice photo’s and story Stepfen!
And what a nice way to serve your fish. I get a real appetite from the photo’s!

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 28 2022 8:46:15

estebanana

Posts: 9413
Joined: Oct. 16 2009

RE: Dispatches from Akune (in reply to gerundino63)

I’m glad some of you are following. It’s interesting to me to be able to make observations about my position between east and west culture and know someone is looking.

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REPORT THIS POST AS INAPPROPRIATE | Date Oct. 28 2022 13:43:22

BarkellWH

Posts: 3464
Joined: Jul. 12 2009
From: Washington, DC

RE: Dispatches from Akune (in reply to estebanana)

quote:

I’m glad some of you are following. It’s interesting to me to be able to make observations about my position between east and west culture and know someone is looking.

I'll double down on my observation upthread. A treasure trove of sea food in Japan: the various fish, how they are caught, and how they are prepared. Found your description of real wasabi interesting, especially your observation that there is a lag time before the "burn" sets in. "The taste comes before the burn."

Bill

_____________________________

And the end of the fight is a tombstone white,
With the name of the late deceased,
And the epitaph drear, "A fool lies here,
Who tried to hustle the East."

--Rudyard Kipling

REPORT THIS POST AS INAPPROPRIATE | Date Oct. 28 2022 14:09:22