I’ve managed to pass another month without playing a round of golf. But I visited 16 golf courses in June, visualizing many fine shots, and one expects that my upcoming return to the competitive arena will be filled with them.
The variety of grasses and golf courses I saw this month were exceeded only by the variety of food and drink that I tasted. The goya itself is somewhat rare, and even more so is the Goya Dry. But that was just the start of an eventful month.
There was sauce katsu, with an onsen tamago and mustard; negi nigiri with a dollop of ume sauce; and even spicy tom yam gung ramen. All quite juxtapositional dishes. And the fine food would continue, with an excellent katsu sando, innumerable glasses of aojiru, and a visit to the best Mexican restaurant in Osaka, now resplendent in its new space on a rooftop in Namba.
Now it is back to my own kitchen, which I have stocked with Ishigaki gyu. One imagines the meat may be so tender because of the relaxed tropical life of these cattle, grazing on oceanside pastures while being caressed by the ocean breeze, perhaps even sometimes having a Goya Dry, and who knows, maybe sometimes even a bit of awamori?
Although I can make exceptional gyu, onigiri, goya champuru, peanut butter sandwiches, and the like, I can’t prepare a multicourse meal such as the one finished off with grappa at a Tokyo restaurant last weekend. Nor do I have such avant-garde paintings on my dining room walls.
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