Avocado

I love Japanese food. Ever since I came here I have indulged in a variety of take-home bento menues. Of course, I can’t cook any of that myself, there are much better chefs out there than me. My tandem partner Tomoko has told me that traditionally, Japanese people should eat 30 different foods every day – and once you see how many ingredients and preparation steps even the most basic Japanese dishes require, you’ll certainly believe that.

Anyway, one of the few things I can cook myself – mainly because it does not require any cooking 😉 – is this basic starter, which I first had when I stayed with a friend’s family in Nagoya two years ago. avocado with soy sauce

Avocado with soy sauce
All you need is a ripe avocado (meaning the peel must be black or brown already) and some soy sauce of the type that is usually served with sushi. Cut the avocado in half, remove the pit, fill the soy sauce in the holes. Optionally you can add some wasabi here for that extra spicy touch. Use a spoon to eat the avocado right out of the peel.

As I said, usually half an avocado prepared like this is considered a starter and the main dish with rice and fish is to follow. However, I often eat a whole avocado together with some very dark rye bread and make it a full dinner this way. It’s done in less than five minutes (certainly a plus after a long day in the office) and I like it very much. The only important thing is to make sure that the avocado is really ripe. Otherwise just spooning it out of the peel is not possible (and will result in many hard to clean soy-sauce stains) and cutting it into pieces and eating it with the soy sauce poured over it is not quite the same thing – believe me, I have tried…

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