POSTCARD NO 2:
TOKYO.
I have just visited Tokyo and my son Daniel, who currently
lives there, took me to the Tsukuiji market, the Tokyo fish market.
It is the worlds largest fish market and an absolute must if you
visit Tokyo. The size of it is hard to imagine, there are sheds after
sheds of produces.

The quality and the abundance of the fish is just staggering.
Most of our top quality tuna ends up on the Tsukuiji floor.
The whole market is incredibly clean ,with no fishy smells
anywhere.

These are sea urchin eggs. Look at the way they are displayed!
The sense of aesthetics is absolutely fantastic.

You have one section that specialises in small fish, some already
packaged.



Then the smoked fish section

The dried shrimp section

In the middle of all the sea food there was a vegetable section.
All of it was miniature. Look at the size of these eggplants!

We ate extraordinarily well , in Tokyo even in the little local
restaurants the food is delicious. One warning however, go with a
Japanese speaking person as the menu is all in Japanese and often
have no pictures showing what you would be eating.
I am including here a carpaccio of king fish recipe that I was
inspired to make after my Tokyo visit.

RECIPE:
1 filet of very fresh king fish
1 small chilly , seeds removed and very finely sliced
juice of 1 lemon
1/4 cup virgin olive oil of best quality
50 gr capers in brine
1/2 cup peanut oil for frying
Slice the king fish filet as thinly as you can and lay the slices
slightly overlapping on a serving plate.
Pour the lemon juice and olive oil over the fish and then sprinkle
the chilly all over.
Heat the peanut oil in a pan and when very hot, add the drained
and with a paper towel dried capers.\Fry them for a few minutes,
you will see they will open up like flowers and become crunchy.
Drain them well on paper towels.
Now distribute them all over the carpaccio.