November 01, 2004
Cut it right
I didn’t realize squids were quite as big and slimy when I saw them in the store in Saitama this weekend. The one my friend bought was grey and smelly. Back at her house she taught me how to remove the guts, wash of the black liquid and finally how to cut it right. We made tempura (deep fried meat, fish and vegetables). It was delicious!
What amazes me about Japanese food and cooking is the patience. If you want fast food, you should go and get noodles or something, but when it comes to a real nice dinner it takes hours to prepare everything. If you make a salad every little carrot, radish and cucumber must be cut very thin and precise. I didn’t get it at first but now it makes sense. The nicer it looks the better meal.
