Unagi
- 15 x 15 inches- Colored pencil on paper- Archival framed in a deep shadowbox I cannot say this first without thinking of that Friends episode. I won’t go on about it, but that was my first initiation to the food. So cultured! My second initiation to the food, and the one that lasts, is the meal in Hita, a town in Kyushu where, at least on a Sunday at lunch, Unagi is king. The Japanese use of sweet in its otherwise savory meals is something to be marveled at, attempted for sure, but with all knowing there will be no real comparison to their mastery. Unagi is warm, slightly crisped from a torch light that surely has a more official name, and therefore ever so sticky due to the caramelizing of the sugar sweetness. Clearly out of my depth with my culinary play but play, perhaps it's better left as 'if you know, you know.'