![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc11dgFWC3TMPf0TSjZheGkRLyN9ycoUMK2oxMZBXQJVyWFA66GN27EhiTqt2bk9PBV4pxHCBEH-zBb93j70jkvxMJlKhNGljec8N4F0k7N9K7KtZaqs22ABppQ4T09kqSEXdy1_koGRg/s400/10.28.17+Korian+soba+restaurant+-+2.jpg) |
Kitsune udon at Korian |
Our Japanese ceramics tour ended with a visit to the great Kyushu artist, Tanaka Sajiro, who lives in the world's most picturesque compound perched on a mountaintop (see below), followed by lunch at a wonderful nearby noodle shop, Korian.
We had an innovative version of
inari sushi, rice balls coated with
okara, the grainy lees that are a byproduct of tofu making (usually
aburaage -- see below -- is used for this),
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qUAhfr1ypp4gINdTUtmdkJUZyeFRz9tixX0b-vSVlfeLx5Asi6BrF5gwPSphAYOnnJCkP31HsVWfLoN6-btuqUPKdj16MPUYSCW8p7rWLGzRrGyju3h8gScXINl-85bvV0SlQiVzJfc/s400/10.28.17+Korian+soba+restaurant+-+1+Inari+soba.jpg) |
Inari tofu at Korian |
followed by noodles: I ordered my favorite
kitsune udon (pictured above), made with
aburaage, thin tofu that is fried, then blanched in boiling water to eliminate the grease. Delicious.
A humble -- but perfect -- ending to a tour filled with high-end gourmet adventures.
Bobby Jay
PS I can't resist showing a few non-food related pictures of Tanaka-
sensei's magnificent compound.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAnfgq3ueHFdvo7QfuYAvE656W1m_k1EBiBifkV0_xWk3XTpxPS8wcnCvrBLAxDBDCDaBWwj5fnEKk8Lp35q2QqYG5kItwrEflnTlaffKJn9yhN7s7mcAhUrWotzTBj0VmAKfH8D30_Y/s400/10.28.17+Tanaka++Sajiro+-+14.jpg) |
Tanaka Sajiro's compound and the artist himself |
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