I have come to realize that if i start uploading pictures of every dish that i consume, and talk about them individually, ill go crazy. Thus, i have decided to just choose selective food items to talk about.
Once again, i apologize for not blogging for so long. But let's start from Saturday 25th September. My dad and I went out our daily routine of gymming together and headed on to Sushi Tei for lunch.
In his not so typical mood, he decided that he wanted some sashimi. And obviously, i was very secretly rejoicing in my heart. i mean come on, it's SASHIMI!
So the sashimi here you see is salmon, tuna, tuna belly and swordfish.
My favourite is the tuna belly. (The more pinkish meat in the background)
The origins of sashimi is really intriguing to me. In a world of developing cooking technology, new inventions and styles of cooking food. Who could have actually thought : " Hey, im just going to try some raw fish, and man, it's delicious!"
Sashimi for me was an acquired taste. First encounter, i told myself that there is no way something raw would taste good, and thus, i became very convicted to never let this piece of raw fish even enter my mouth.
But true to theory, people's food taste and preferences do change as you come into contact with different cultures, different environment. And my first experience was when i was on a cultural tour to Japan, where i had obligingly swallowed that piece of raw fish.
However overtime, as i become more widely read and knowledgable, the art of sashimi (from preparing, skills required, knifing techniques, discipline, etc) become of a large interest to me. The Japanese culture regards sashimi and all its related arts in very high esteem, and i really respect that. Thus, naturally, i just grew to like sashimi, and have come today, to love it.
May i suggest that if you are not a "sashimi"-convert, you should start trying tuna belly sashimi. : D
Trust me.
1 comment:
I LOVE TUNA BELLY!!!!!!!!!!!!!!!!!!! X 1000000000000 but its very ex hahaha
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