The cold weather is setting in, the sort of cold that eats at your fingertips. And then into your bones. We are headed for a few weeks of that sort of weather, quite a contrast to the last week or so at home.
Anyway, there's only one thing to do to combat the cold and that is to sit down to a hot pot of sukiyaki...and so we did.
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| Simmering away |
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| Sweet egg roll |
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| Turnip, for health |
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| Rather yum |
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| Egg shell |
I think sukiyaki was the first 'real' Japanese food we were introduced to as students, back in high school as we began our first steps in learning about the language, the culture, the country. Indeed, I recall our daring, caring teacher took us all the way to Brisbane (from the Gold Coast) to SE Queensland's then only Japanese restaurant, Little Tokyo. Back in the day, sukiyaki was the standard Japanese dish, Australia, at least Queensland, wasn't ready for 'raw fish on a vinegar rice roll, wrapped in seaweed', as sushi was then described.
How tastes have changed. But it is nice to go back to the original every now and again, especially on cold winter nights.
[Canera : iPhone 6s, 5.46pm-6.59pm; 7 January 2017]
