Oyster Season is a blur. The chilly days flow by with chunks of ice in them, but the people are warm. The air evaporates the water from ones eyes and leaves a burning salinity–it helps to keep eye drops on hand. But the oysters and beautiful. They just get more beautiful as the winter presses on. In the mornings in December the day starts black, the Earth is tilted at the furthest distance from the sun. After New Years we slowly tilt back to the light. So, while it’s colder, the sun rises earlier and earlier each day. Spring is destined to defeat winter and recline into a lazy summer. I hope it’s a hot one.
We haven’t taken many trips out to Sakoshi since the season has started, but the oysters we’re getting are great. Almost at their peak size now–taking two bites to really savor.
We’ve been to three amazing diners. Two in Kobe, at Spontaneous and Kitano Hotel; and one in Kyoto, at Mavo. I posted about Spontaneous already for Junko’s birthday. You can also see a few photos from Kitano Hotel and Mavo here. We also took a trip to Nagoya where Toro Y Moi (the whole band) had some of our oysters. Andy, the drummer, was my first best friend. I remember hanging out with him in Montessori school in Columbia, South Carolina pretty well. Also made three beers, an Imperial Pilsner called “Mabudachi” (with friends Mohi, Andrew, and Ben in addition to Junko and myself), a post wedding oyster IPA (just Junko and I using hops from Brodie and Amanda), and we currently have an Session IPA (yet to be named, but brewed with Ben Enman, so JCB something?) in secondary with dry hops.
Anyway, it’s time to get back to work.