Kiku: Chrysanthemum, Effective, Listening
I was watching a very popular teacher drama.
The trial and error involved in how people came to eat pufferfish.
"I ate the skin of the pufferfish.
The next person to eat it, don't eat the skin."
"There was someone who challenged it after he died, leaving those words behind."
"I didn't eat the skin, but
it seems the eyes might be the problem..."
"In this way, thanks to the people who ate pufferfish and died,
we have come to understand the parts of the pufferfish that should not be eaten."
I was drawn into the storytelling with its unique intonation.
Not just with pufferfish, but through the life-risking challenges of ancient people,
what is safe to eat has been passed down.
The 'tsuma' (garnish) served with sashimi
was also once something that protected lives.
The result of the challenges
of humans who wanted to eat sashimi is the 'tsuma'.
Sashimi comes with shiso leaves, red water pepper, chrysanthemum, wasabi, white radish...
They are served as 'tsuma'.
I thought they were just there to remove the fishy smell.
However, that was not the case.
The Japanese food culture that has been passed down endlessly
allows us to eat sashimi safely and deliciously.
I was taught how to make the most of 'tsuma'.
Chrysanthemum petals and red water pepper are put into the sashimi or soy sauce.
Shiso leaves and white radish are served alongside or used to wrap the sashimi.
Wasabi is placed gently on top of the sashimi.
I was taught that it is for its bactericidal properties more than for the flavor.
The person I had the pleasure of listening to on April 7th was