me taking care of the cooking
Sunday, 13th July 2008
Summer is almost in full swing and the days are in the low thirties and the humidity over 70% making the heat unbearable at times. The nights are also humid with the temperature above 25 degrees however thankfully up in the mountains the temperature drops to the low twenties making it somewhat cooler than in the cities. Summer is also a time just like back in Australia when many people have a barbie outside! This evening we decided to enjoy one Japanese style! There is no such thing as the webber over here but they do have a simple alternative that does the job just fine. First of all the Japanese call it
Yakiniku which literally means barbecued meat. The big difference between an aussie babrie and a Japanese BBQ is the type of meat cooked. In Australia we mainly have sausages and big pieces of steak and onion. In Japan they have thinly cut slices of beef, chicken, pork, small frankfurter type sausages, prawns, onion, cabbage, pumpkin, shell fish, capsicum... you name it! Rice balls are always ready prepared to eat with a bit of seaweed wrapped around it. A few beers to wash it all down goes just nicely.
Naomi's mum and Naomi enjoying the meat I cooked!
me barbequeing some meat!
Naomi's fathers' grandmother and sister
