With rice, collard greens, and some seriously soulful sweet potatoes.
November 2006 Archives
Sake bottles as far as the eye can see. This is on the top floor of the Puck Building, designated as the room for sakes not available in the U.S.
A close-up of one of the downstairs settings. The program guide lists every sake present, all 299 of them, divided into different categories. Trying all the sakes in even one category during this event is a challenge, though pleasurable.
Eel with chives. The eel and chives are chopped into long, thin slices. The final touch is a drizzling of hot oil at tableside to wilt the chives. A quick stir with the serving spoon and it's done.
Salt cured pork belly with bean curd sheets. The pork is just as it sounds. Salt cured, cooked, and served in a simple thickened sauce of its own juices. The white circles are pieces of cartilage, which I found a little too hard to be eaten.
The bean curd sheets are very thin and have a ribbed texture. They are rolled up, tied into knots, and served in the center of the dish. The consistency and taste are very much like pasta and a good complement to the salty pork.
