A Burst of Colour

I have been spoiled entirely too much lately. The company that I work for has done some dinners recently, and fortunately for me the rest of the team loves sushi just as much as I do. I usually don't got out for sushi much, even though I adore it, simply because the price can be a bit high. When someone else is paying however...

My favourite without a doubt is the unagi. Unagi anything really, unagi donburi (Or uyadon), unagi nigiri (pictured below), unagi maki... it's broiled eel with a sweet shoyu (soy) sauce. If I knew how to attempt this at home, I would, but since I fear my seemingly general inability to cook any form of a successful Asian dish; well I'll just leave it to the pros.



Here in the Silicon Valley, many sushi restaurants are Korean-owned. This usually means an appetizer of glass noodles, or jabchae. This chilled dish has a strong sesame oil flavour, but is fantastic with the kimchi and other pickles served with the main course. Although not a taste I'd associate with the subtle colour of sushi, I've come to look forward to the small plain dish of unassuming noodles and carrots.