Dublin: Going Japanese
SINCE returning from a recent trip to Kyoto and Osaka, I’ve been busy telling anyone who’ll listen about the fantastic food, and fantastic approaches to food, in Japan.
I pulled prawns sizzling from skewers. I watched cartoon-like pufferfish wriggling in markets. There was sweet and airy tempura. There was mollycoddled Wagyu beef — its web-like marbling melting on contact with the grill.
