This is my second ever post about food. Like the first, it is about Japanese cuisine. I have been in Bendigo for the the last few days, and on Tuesday night I went out for dinner to My Teppanyaki, a Japanese restaurant where all the food is cooked on a fiery hot plate in front of you. The first two courses are received with little fanfare (a warming bowl of miso soup and a simple but cleansing salad of lettuce and carrot). Next came a small clay bottle of sake, Japanese rice wine. This was my first try of sake, in a tiny clay bowl. It is an interesting taste. Oddly comforting, in a similar way to jasmine tea at a Chinese restaurant. Just with a little more kick. And warm. I am not accustomed to warm alcohol. I decided to take this unknown beverage slowly. We had a chef all to ourselves. Scrapers and knives flourished through the air, as the food was rigorously prepared and cooked before us. The shelling and deveining of the prawns (a grotesque job at the best of times) was poetry in motion. The prawns were void of their less appertising parts in less time than it usually takes me to remove the head of just one. One wonders how many prawns perished in the mastering of this deft knife maneuver. The other standout part of the meal was the preparation of the eggs for fried rice. Somehow the chef formed a long tube of fried egg, and then with scrapers a blur, he attacked the egg with what looked like a series of karate chops. The assaulted egg flew through the air and landed scattered about the rice. At the end we cupped our hands Oliver Twist style and prayed for accuracy on the part of our chef. The bowls were tossed into our hands from over a meter away. To top it off, the chef thanked us in salt, writing upside down. An amazing experience. The food itself was more like the added bonus. It was of course scrumptious.