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by Bob Matheny Japanese food, its preparation and presentation is culture and fashion. My interpretations suggest how Japanese chefs might prepare exotic looking sea creatures for consumption by ordinary looking land creatures vicariously enjoyed as a feast for the eyes or a feast for the stomach. Once the one-course meals have been carefully prepared and arranged using only the freshest sea-life, the finest saki and the best hardware, the visually stunning and delicious concoctions are documented and the sometimes slimy and slippery seafood props are frozen for future use or consumed on location. ENJOI 
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| SQUID | OCTOPUS | PRAWN | |||||||||||||
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| CRAWDAD | SPINY LOBSTER | CUTTLE FISH | |||||||||||||
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| CRAB | |||||||||||||||
| * "San" to a westerner, I think, means respect. For example, in the fifties we would say "papasan" and momasan" as a way of honoring parents and their ages. Thus, "foosan" means, to me, to honor Japanese food. "Foosan" sounds better to me than "Foodsan." | |||||||||||||||
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