Watching fish being cut into sashimi and then arranged into a work of art on a bed of shredded daikon radish and shiso leaf is fascinating…..we were an audience revering an artist and master. So impressive!
Our hosts invited us to a feast of sashimi. We had no idea what to expect except that it would be wonderful because of the way they raved about the chef. Long trays of nigiri sushi were also placed in front of each of us with beautifully arranged strips of eel, octopus, etc. These strips were so long we thought they should be cut into bit sized pieces; but, no, they are folded over and put into your mouth whole. Each one is a huge mouthful. The mouthfeel is luxurious, creamy, well…..not really creamy but smooth and fresh.
A very sour, pickled plum (ume) was included with each tray. Ume is a digestive and generally believed to contribute to good health. We mixed wasabi into the soy sauce we used for dipping sashimi. But no, no, no, not the nigiri sushi because…..the rice would fall apart. It was so nice to have experts guiding our every bite. So much fun! We each had a small bowl of potato salad and bowls of rice and miso soup with vegetables and tofu. What an amazing feast!
We love the Japanese tradition of presenting everyone with oshibori, a warm, moist cloth before a meal. It feels wonderful to come in out of the cold and refresh yourself by wiping your hands. After watching everyone else doing it, we quickly fell into the routine. With each new experience, our respect for the Japanese people and their traditions grew.
There are so many different kinds of feasting. We feasted on food, of course. We feasted on kindness and generosity. We feasted on the visual beauty of the time and place. We feasted on our new and exciting experiences.
While feasting can be interpreted as gluttony, we now have our own definition. Feasting: enjoying the moment to the fullest and basking in it’s revelatory love and light. Isn’t that the difference between a meal and a feast after all: our intention and perception?!!!
