Japan has become my favorite international destination because it is clean, the people are kind and courteous, shopping is better than Hong Kong or Manila, and the food is outstanding. The misconception that Japan is too expensive to visit is no longer true.
Recently we were in Japan with the “Foodprints” TV crew to shoot the “Fukuoka, Japan 2” feature. The goal of the show is to inform viewers that there are other interesting places in Japan other than its most popular cities like Tokyo, Osaka, etc.
Last year, we went to Hiroshima, and that, too, was a dream come true. This time, we toured Nagasaki. What made it more fun was, I was with my foodie daughter Ali who loves Japanese food.
We dined in Isakaya Susi, owned and operated by Murakami, said to be one of the top three sushi chefs in Japan. Here, you sit at the bar across him and wait for what he thinks is best to serve that day.
I learned that fresh seafood doesn’t necessarily mean it’s the best. The chef actually ages some of the seafood for a month to reach the peak of its flavor.
As we sat in front of him, there were tiny bottles of superior soy sauce, grated pickled ginger and fresh wasabi. I didn’t touch any of these condiments. We just trusted the chef to give us what he thought was best.
This had to be the best sushi experience of my life. Before this, all I knew about sushi was salmon and tuna. Murakami opened my eyes to raw, sweet shrimps, octopus, torched fish filet, fresh scallops. He also got varieties of superior Japanese rice and combined them to make his sushi.
A surprise
The flavors were out of this world. Some he would brush lightly with soy, while some had a slice of crunchy garlic under the seafood.
We were told to use our fingers, not chopsticks. I also learned that we should dip the fresh slice of fish, not the sushi rice, in soy.
Also, we shouldn’t hold the sushi too long because the temperature of our fingers will change the temperature of the sushi.
We had 12 courses in all, and the cost was less than $40.
We also visited a unique restaurant, Takamori Denggaku Hozonkai. This restaurant had tables all over with sand topped with burning charcoal in the middle.
With huge barbecue sticks, the staff grillled a variety of veggies, sweet potatoes and tofu, all brushed with a thick, sweetish soy bean glaze.
There was a whole fish seasoned only with salt. After about 20 minutes, the glaze had settled so we dug in. It was also outstanding! With sticky rice, this dish was not only delicious, it was also healthy.
Another terrific meal was a Japanese steak, Akaushi beef, at the Akaushi No Yakata Grill. Slices of rib eye steak were placed on our table, and we grilled each one according to our liking. I normally like my steaks medium, but this I had medium-rare.
I added a light sprinkling of Himalayan salt and Japanese rice on the side, I was in heaven once again.
We visited the farm that raised the beef, where milk is likewise sold. There was a stall that offered Japanese ice cream. Of about 20 flavors, the one I found interesting was Fresh Milk Ice Cream. Ali got the chocolate. After trying each one, I passed it on to Ali, of course. Anything for our children, right?
I also took home three huge blocks of Japanese butter. Grabe, with warm pan de sal, sarap!
I don’t remember how many times I had a taste of heaven in Japan. But I certainly wouldn’t mind going through it again. I hear Hokkaido is also paradise!
Come to Japan around March; I will be leading culinary tours of places we visited in our “Foodprints” show. Sama kayo! I am in discussions with the Japan Tourism Board. Let me know at sandydaza@yahoo.ca.
Happy eating!
Visit sandydaza.blogspot.com.