A “lute” of glass
Kyoto: the San Miguel of Japan? » 0E5B3766-F839-480A-BA54-864D92842D2E
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January 2019 M T W T F S S « Dec 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 - Amazonia Aqua y Sal Cebicheria Beef Burgundy in a Pressure Cooker Bi-Culturalism Boeuf Bourguignon Boutique Hotels in San Miguel de Allende Cantina Carnival Casablanca Valley Casa de Cocinas Casa Linda Central Mexico Charles Darwin Chile Classic Recipe Colonial Mexico Common People Condessa Cooking Schools Day of the Dead Dining in Mexico City Ecuador Every Grain of Rice farmhouse villa Fuchsia Dunlop Galapagos Harry's Bar HIgh Altitude Cooking Italy Jacaranda Trees Julia Child La Selva Lodge Le Mirage Garden Hotel & Spa Luxury Yachts in the Galapagos Majolica Malbec Marcella Hazan Mendoza Mero Toro Mescal Mexican Beef Mexican Cooking Mexican Markets Mexican Music Mexico Mexico City Michael Coon Monterchi Mucho Mundo Chocolate Museum Napo River Natural Selection Oaxaca Panamericana 2013 Pigs Trotters Polanco Pressure Cooking Rainforest Salentein San Miguel de Allende Santa Rosa Santiago Tapiz Tenderizing Tough Cuts of Beef Tequila Torrontes Tuscany Umbria Valarie Coon Valpariaso Vermentino Vernaccia di San Gimignano Vintage Race Cars Voyage of the Beagle Wine Country of Argentina Wine Country of Chile
Dear Cheryl, Thank you for our virtual tour Japan. You gave us the “You Are There” feeling with your excellent descriptions. I was right there in the early morning fish market and your descriptions of the food at Ben’s choice of restaurants and your hotel were so great. Did he really eat that piece of fish right there at the fish market? Just how was the Kobe beef different?
Please keep us on your blog list. You are doing a fine job – just like you do for the articles for the tours that are so enticing, full of information which whet one’s appetite for taking tours.
Hola Betse, happy to know that you read my blog. A nice surprise. And yes, Ben ate that raw tuna: a very special morsel from the flesh nearest the spine. Kobe beef, only from Japan, is said to be the most tender and delicious in the world, as well as the most expensive!