Teppenyaki time
(Teppenyaki chef preparing scallops: Suzhou)
Just a quick post today as I’m in transit across South East Asia to Thailand where I’ll meet up with an old friend, Pete for some days. Hopefully I’ll still be updating this daily and you’ll be seeing Thailand as it meets me! I’ll make no promises as I have absolutely no clue what we will get up to over the next two weeks.
As for this image, this was last night’s dinner; Ying and I rarely eat so lavishly, but since he’s about to embark on a South African motorcycle challenge and will likely not be having three course meals off the back of his bike, we felt it was apt. I’m glad to be trying a slightly more authentic style of Japanese Teppenyaki after Texas – it was mighty tasty, but I’m not exactly convinced it was really properly executed. Initially, it’s a little strange to be facing the chef as they prepare each course on the table and serve it directly, but in fact, I found it enthralling, hence the photographs. Like sushi preparation, it appears there are strict procedures to follow that have more to do with tradition and custom than mere hygiene and showmanship. I’m sure the licking blue flames of alcohol have a technical culinary purpose when they burst from the table, but they also awaken the pyromaniac in all of us.
When I first tried this in Japan, It was something exotic.
From the mysterious expression of my broher when he said he wanted to bring us for a special meal. I guess it must be some kind of new thing too in Japan, at that time,