Now this recipe is actually different from the super pretty one I made above but its all the same. Most supermarkets here will stock kaisendon sashimi kits, they basically just include サーモン (salmon), まぐろ (tuna) and 鯛 (sea bream) that have been cut up into bite sized chunks. Unlike the super fancy kaisendon above this one only set me back about 400円 for the fish. I picked up a packet of Kaisendon no tare 海鮮丼のたれ (soy based seasoning for the kaisendon) while I was grabbing the fish, it can either be used to marinate the sashimi before it is placed upon the rice or pored over the top once it is assembled. Here is one of the little packets of the sauce. Tare たれ is used in a huge array of Japanese dishes from nabe to sashimi to yakiniku, and is essentially flavored or thickened soy sauce with added dashi, vinegar, etc. That said each variation is a little different depending on the dish it is to be used with. I really like sushi rice so I decided to make some to go underneath the fish. Its super easy to do, this is the 米酢 (rice vinegar) that I like to use, you simply add it to the freshly steamed rice with a little sugar and salt straight out of the rice cooker. http://www.wikihow.com/Make-Sushi-Rice But i don’t need to get into that. And here is the finished product, garnish with some shredded nori 海苔 (dried seaweed) and a little wasabi, Enjoy!
It’s that time of year where our old JET’s are leaving our community to make way for the new arrivals coming in August.
Annually we hold a large event to farewell our friends prior to their departure and this year I was on the leavers party organizing committee. We decided upon a venue in Harborland called Cafe Fish, a wedding reception that could hold the 100 or so guests of the evening.
The party is always an emotional event, this year in particular it is with a heavy heart we are saying our farewells to many of the great pillars of our community. Although we encountered a few hiccups along the way, more or less I would consider the event a great success.
A tradition alongside the party is the screening of a farewell video during the midway point of the event, I took it upon myself to make the video this year. It was a labour of love taking months of effort accumulating over 1000 photos and editing them together. I am very proud of the results, and it was with great relief to see it well received on the evening.
Without further a due, please enjoy the 2014 Kobe JET Leavers Video.
Today my OTE had my 3年 write what they thought about me in English…… Some of the more interesting ones were: – Mr. Taccone is a pervert. – His body is very hairy. – His favorite food is his mother’s face. – He likes Japanese women. – If he could speak Japanese well, he would be cute. – He is like a cat. I don’t know how to feel about this ^^;