“For tonight`s dinner, we are having the returning bonito”, I told my group last night. We were in a hotel lobby in Kurashiki, Okayama prefecture. Nobody had a clue what I was talking about, but it`s the 10th day of the tour: everybody is so used to my drivel by now, they no longer expect to understand what I am saying.
“Did he just speak in Japanese?”
“No, I think he just grunted and squealed”
“Perhaps we should ask him?”
“No no no, don`t do that. Remember what happened to poor Larry when he dared to speak up”
Anyway, the returning bonito, otherwise known as katsuo modori, was a stunning success. The bonito`s thick bloody red flesh, fattened up after a summer in the northern waters of Japan, made the best-tasting and best-looking dish of the evening.