Some birds for starters.
Anyway on to the main course. Old friends coming to eat and drink. The menu will be Sashimi, Octopus coctel, Leg of lamb and Japanese fruit.
The morning of the meal I get up early and zoom down to the Itoman Fish Cooperative https://www.google.com/maps/place/Itoman+fishing+cooperative+Fish+Center/@26.1381035,127.6587982,1344m/data=!3m1!1e3!4m14!1m7!3m6!1s0x34e567c221f4f19d:0x58162367592c3315!2sItoman+fishing+cooperative+Fish+Center!8m2!3d26.1380987!4d127.6613785!16s%2Fg%2F1td2k73b!3m5!1s0x34e567c221f4f19d:0x58162367592c3315!8m2!3d26.1380987!4d127.6613785!16s%2Fg%2F1td2k73b?entry=ttu&g_ep=EgoyMDI0MTAwMS4wIKXMDSoASAFQAw%3D%3D
Best sashimi on the island presented on white scallop shells and wonderful oysters!
The action starts; Arisa san, Tomomi san, Ichiro san are local but Mary and Tim are on a brief visit from London. We all worked together at OIST.
After the sashimi, we get stuck into the octopus coctels. We were all so engrossed that no-one took a picture. However like sailors dying of thirst we slurped down an enormous amount.
Next came the leg of lamb. The first time I have done a leg of lamb in the air fryer and I blew it. I left it in too long and the lamb was too dry. What a pity.
Tim and Mary bring Fortnum and Mason choccies from London.
In the amazing canteen of cutlery there is a pair of scissors.
I have only recently understood that they are grape scissors. Apparently it was not done to pluck individual grapes from a bunch. Small bunchlets were snipped off using grape scissors, transferred to a plate and then eaten one by one. I have never seen the grape scissors used in my 72 years.
All the wine comes from Hanada san’s amazing wine shop. Go there. https://www.google.com/maps/place/わいんや目福口福/@26.2911813,127.7768583,212m/data=!3m1!1e3!4m6!3m5!1s0x34e512c4d211b55b:0x934452cbee9f1490!8m2!3d26.291485!4d127.777237!16s%2Fg%2F1td3csdj?entry=ttu&g_ep=EgoyMDI0MTAwMi4xIKXMDSoASAFQAw%3D%3D
What a great evening! Pity about the lamb.
The Quiet Ripple Defines The Pond 
Indeed a pity about the lamb. Brings back memories of my cooking a lamb in your first perch in Okinawa – came out overcooked and dry also! Wasn’t even an air fryer involved! Have you got a meat thermometer?
That sashimi looks great – amazed that after all that and the octopus octels you had any room for the lamb. Big eaters all of you and there was still the chocs and fruit to come!
Got a variety of Indian and North-Western Chinese recipes to deal with left-over lamb. Any use or has it all gone anyway?
On to the next excuse for nosh!
I gnash my teeth each time I think of the lamb. Not too worry I have lots of big chunks in the freezer. All the Japanese women I know are wonderful eaters. They take evident enjoyment in their food and are the best people to take out for meals. Left over lamb gone – dull stew.