Soup Meditations (con't.)

There is much to be learned about life from the art of making soup - patience, planning, risk, creativity, union, process, etc. I am a happy student.

 

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Tokyo Part III

July 28, 2007 Yet another sweltering day in Tokyo. They say Kyoto and Hiroshima will be worse, but I really don’t know how. That said, I am enjoying how moisturized my skin feels. The air just hangs so heavy it is difficult not to sweat at all times (except when there is air conditioning). Today, thank god, was a “casual” day. We performed our group “skits” – have I mentioned how much this feels like a summer camp at times? – and then an RT meeting before heading to the adjacent Yoyogi park to play capture the flag. The park itself was much larger than I expected, and full of all sorts of people drumming, playing casual sports, and exercising. Our “game” was fun, especially when I sprinted and saved our prisoners and we won the first round. The downside was 1) the cicadas that truly are ear piercing at times and 2) the invisible bugs that kept biting yet left good sized bug bites. After a much needed shower, we actually had a chance to leave the Olympic Center and explore Tokyo, which ...
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Kyoto is full of secrets, hidden gems, tiny corridors, and delicious everything!!! My dear friends, the Otani's, decided to drive down from the mountains to see my photo shows, but unfortunately they both ended the previous day! Still, they came and we met for lunch and an afternoon of gallery hopping. They took me to Hale (pronounced 'hare,' as in shining sun - they told me the owner's name had that character 晴 in it), a treasure hidden inside Nishiki market (see previous post on this market). We got lost trying to find it, even though the Otani's have been there many times and the restaurant also has a small gallery in front and sells their ceramics. One sharp left and down a very narrow corridor (even for Japanese standards!) and we arrived. It was quiet, peaceful, beautiful, and they serve organic food! A sunken kitchen and bar, enclosed by large bottles of sake, shochu, and fermented rice mash (the white jar) looked out on a quaint but spacious renovat...
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