Hi there, followers of the lost sushi,
Taking into account our little everyday small dose of awakening at this mad city that it's Tokyo, and in the middle of this wet, humid, hot and rainy weather that makes you feel dizzy and about to collapse half of the day [the other half is fine, not that bad]...
So is a bit difficult to keep your mind clear as a job seeker and be focused on your goal, which is no other than simply, see, taste, feel, smell, smile with every ingredient freshness, exchange, talk about your land and tings [wish it was in Japanese] and received 3 times that information back to you and in such a shape [in english of course], ah, of course, and to cook and be shown how to do it, and getting paid for it?
Well, certainly does not seem that easy, not even for free, not even if you believe you are fairly good,...crisis, holidays, visas, language, don't help much, but still, we can feel good with so little:
We buy one squid that is brown in the outside, 150 yens of clams that are alive and taste like, well, nevermind, all this in a fish shop in our little neiboughood where you have the grasshoppers on the same side with the fish already sliced to do your sashimi at home and the "pescatero" always with the little towel on the head, then a few tomatoes, a bag of dry tuna flakes, some kind of spring onion we have never seen, a bit of rice that looks like tapioca, shitakes, and we cook a paella in a little pan with a dashi that has nothing but 3 chunks of vegetables and 10 m. infusion with this tuna flakes that we hope are not poisonus in excess, because we eat it with everything and they give a taste, not even my friend nando from Valencia would be able to reproduce,,,
and what do we have? Paella, with japanese ingredients but my god, we did it, well, Kike did it, it was a Paella in all the sense of the word, even more.
So the ingredients works, i have to say today's ramen was not bad, but it didn't get to the standards of the paella, not in a century, which resuming might means, we have the weapons, we just don't know how to use them yet, and it would be a shame not being able to get the training to use them on time before the world crisis, a 3rd www or any inmigration officer from the metropolitan goverment building no.1 comes to this beautiful flat in Togoshi to pick us up and send us back to the land where the tomatoes are plastic and the prawns has far too much chilly, but i tell you, worth to try every second,
From Tokyo with love and hope, and the freshest fish in the world,
Rafa.san.
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ps./ have a look to this article i've found in the middle of my navigating afternoon, might entertain you a bit more on the subject...
http://www.ehow.com/about_4705915_best-restaurant-jobs-japan.html
