m36_i_a_2b_i_94_09_02

2

The room was divided into two parts and populated in the center by screens it appeared. but another party was eating on the other side. Back to the center screen sat a Japanese man cooking the tempera. He had a tremendous kettle of sizzling fat on a charcoal fire in front of him. on the left of that a bowl of batter stirred with tremendous wooden chop sticks. and beside his left elbow, a plate or platter piled high with uncooked shrimps. With chop sticks (extra love?) he picked up a shrimp, dipped it in the batter and then dropped it in the hot fat like a doughnut. The peices of cooked fat [seve...iup] around he would lift out now and then with an implement with holes in it, and dump it into a bowl on his right. Around him in a half circle was a metal counter? with holes [..ay..] which anything might drain. and outside this a wooden counter? about a foot wide and high at which we sat also in a semi circle. A paper napkin was placed on the metal part and before each person and on this was placed direct from the kettle of hot fat the cooked shrimps in a never ending procession. We had a dish of soya sauce or some dark thin sauce, in to which one mixed? a lump of [..o.se] [r.disly]. Mrs [Balde.eu] got the lump into her mouth instead and [.....d] it pretty hot. the shrimps were about four inches long and [...] picked them up. dipped them into the sauce and you bit a bite off. They were delicious, such a system should be adopted for fried clams and doughnuts! The man in the [c..ter] seemed to be able to supply? us and also cook more. and one lot were handfuls of white bait as a [.......]. I am ashamed to say I ate thirteen. But every time I finished one there always seemed to be an other new one before me. We had rice and tea with this. As soon as we had eaten and the cook had cooked the last one. He bowed very nicely as he sat on his knees and then pressed some things and the whole counter? turned slowly around and we were looking at a minature Japanese garden in the center of

2

The room was divided into two parts and populated in the center by screens it appeared. but another party was eating on the other side. Back to the center screen sat a Japanese man cooking the tempera. He had a tremendous kettle of sizzling fat on a charcoal fire in front of him. on the left of that a bowl of batter stirred with tremendous wooden chop sticks. and beside his left elbow, a plate or platter piled high with uncooked shrimps. With chop sticks (extra love?) he picked up a shrimp, dipped it in the batter and then dropped it in the hot fat like a doughnut. The peices of cooked fat [seve...iup] around he would lift out now and then with an implement with holes in it, and dump it into a bowl on his right. Around him in a half circle was a metal counter? with holes [..ay..] which anything might drain. and outside this a wooden counter? about a foot wide and high at which we sat also in a semi circle. A paper napkin was placed on the metal part and before each person and on this was placed direct from the kettle of hot fat the cooked shrimps in a never ending procession. We had a dish of soya sauce or some dark thin sauce, in to which one mixed? a lump of [..o.se] [r.disly]. Mrs [Balde.eu] got the lump into her mouth instead and [.....d] it pretty hot. the shrimps were about four inches long and [...] picked them up. dipped them into the sauce and you bit a bite off. They were delicious, such a system should be adopted for fried clams and doughnuts! The man in the [c..ter] seemed to be able to supply? us and also cook more. and one lot were handfuls of white bait as a [.......]. I am ashamed to say I ate thirteen. But every time I finished one there always seemed to be an other new one before me. We had rice and tea with this. As soon as we had eaten and the cook had cooked the last one. He bowed very nicely as he sat on his knees and then pressed some things and the whole counter? turned slowly around and we were looking at a minature Japanese garden in the center of