13 (Wed) March 2019
Tuna and Avocado Salad
Mission to Japan, Day 4.
- Day 1 (10.064 Cream Cheese in Tofu Goo)
- Day 2 (10.065 Kyuri Kimuchi)
- Day 3 (10.066 Lightly Seared Whale Sashimi…)
In Wakoshi. Here to co-coordinate the 6th Regional Workshop on Leadership and Advocacy for the Prevention and Control of Noncommunicable Diseases (LeAd-NCD), which will focus on strengthening legal frameworks – Tuesday to Friday – bringing together staff from both ministries of health and parliaments – an off-shoot of the ever-expanding Asia-Pacific Parliamentarian Forum on Global Health. Previously, I had helped to organize the 4th LeAd-NCD in 2016, which was focused on childhood obesity, including legal measures to restrict marketing to children (see most recently 7.269 Grilled Shiitake).
Didn’t mind to eat twice at the same place on the same trip, in light of the amazing experience the other night.
I was especially glad for a second chance to try the sashimi and avocado salad, this time with tuna rather than salmon. Very lightly dressed in sesame oil and … a touch of something more, something very subtle … possibly soy sauce, plus bits of laver, perfectly seasoned to accentuate the natural sweetness of the lean tuna and creaminess of the not-quite-fully-ripe avocado, perfectly al dente avocado. Even if not traditionally Japanese, it was essentially Japanese in its delicate elegance.
From Kitchen Origin, my favorite Midnight Snack joint in town.