Our first dinner in Takayama is in a nice little restaurant up the road where you cook on personal hibachis and gas powered stoves. It's pretty hot in there with all those people each with their own hot plate!
The speciality this time of year is teeny baby pickled eggplants the size of your middle finger. You eat them with sake, delivered in a huge glass, there are many sake makers here in this town. Ted's dish is mountain vegetables piled on a huge mulberry leaf on sweet miso paste. It includes several exotic mushrooms and fresh veggies. Mine is a bowl of stock/soup with all the veggies piled on top then very thin slices of pork. You get it boiling, stir it up and dig in. Served with miso soup and rice, and small dishes of pickles and salad, this is a satisfying meal all right.
But the star of this show up here is the Hida beef. It is reared with tons of fat marbled through it. Everyone comes here to sample it. We have yet to try it. I don't think we had better say we come from Alberta, with the best beef in the world...
The speciality this time of year is teeny baby pickled eggplants the size of your middle finger. You eat them with sake, delivered in a huge glass, there are many sake makers here in this town. Ted's dish is mountain vegetables piled on a huge mulberry leaf on sweet miso paste. It includes several exotic mushrooms and fresh veggies. Mine is a bowl of stock/soup with all the veggies piled on top then very thin slices of pork. You get it boiling, stir it up and dig in. Served with miso soup and rice, and small dishes of pickles and salad, this is a satisfying meal all right.
But the star of this show up here is the Hida beef. It is reared with tons of fat marbled through it. Everyone comes here to sample it. We have yet to try it. I don't think we had better say we come from Alberta, with the best beef in the world...
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