So smile, though I am becoming more aware now of my own ignorance. You stay up a little late for a cup of coffee...
It’s past midnight but there are miles to go before you sleep… and miles to go before you sleep.
This sensei is the best teacher I've ever seen. He is like a bamboo. The more that he knows, the lower he bows. He knows you're an a student and you are there to learn, and he is there to teach. No swearing, no ego. He finds a lot of positive things in your mistakes - and his.
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You may not to go to the Tsukiji Market for the fish auction, but you have to, nevertheless, go to a market. What kind of market?
Here, in the very windy Kappabashi.
All sorts of Japanese wares…
A giant chef-
Hashi rests, namiyaki pans, sauce pans... and rabbits and owls staring at me at a staircase landing :)
The blades. Feast your eyes, Huntress- san. Feast your eyes.
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See that green creature over thre? Cute, isn't it? Did you notice what he's holding? A cleaver? Don't be fooled, then, that creature guards the gates of a knife store.
There is something about the Japanese knives that intrigue me. They have a reputation for being the world’s sharpest knives. I will not delve here on the ceremony of the samurai sword forging, but rather, the only thing that popped in my mind right that day is the correlation of the Japanese’s respect on things. A good knife indicates reverence to food. When a sharp blade cuts through the flesh- whether a fish or a vegetable- the integrity of the tissues is preserved such that they are neither dilapidated nor ugly, but only prepared and carved in a wiser manner.
The blades. Feast your eyes, Huntress- san. Feast your eyes.
See that green creature over thre? Cute, isn't it? Did you notice what he's holding? A cleaver? Don't be fooled, then, that creature guards the gates of a knife store.
2 comments:
I could spend ALL DAY in that knife store. Love Japanese blades. You're very lucky Foodhuntress.
I love to stay up late and drink coffee late when i'm travelling too. :-)
Zen Chef, do you really have in possession a real katana-knife? I think a "ZEN" chef of your caliber should! :)
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