International Friendship Camping 2007

Koshino Beach and Barbecue party at Kunimidake Camping site


Enjoying fireworks and Scenery on the way back

The season now in Japan is summer and this year it is unusually hot and humid. To enjoy the season in spite of sweltering heat is to get in to cooler locales, be it higher altitudes such as mountain-tops or down to water as into a sea. Fortunately, the University of Fukui organized 2-days camping trip on August 8&9th where in I had a chance to enjoy the cooler ambience of mountain top as well as sea. The initial visit was to a beach called Koshino, within Fukui, where in our group of around 40 international students including japanese friends had fun in swimming, ball-chase, suika-wari (Hitting a watermelon blind-folded) and so on. From the sea-shore, we headed high up a mountainous range to Kunimidake camping site. On the vast lawn over there, we enjoyed playing outdoor games such as soccer and volley ball. The evening camping was all the more fun with barbecue party, fireworks and some interesting group games. The camping cottages for night rest though well ventilated with a cool natural breeze blowing inside, had just tatami mats as our beds, much to the discomfort of some.

The next day we had a light breakfast and a free walk around the site after which we packed our bags to return to much familiar atmosphere of hot and sultry dry land.

When my cooking gets published...

Fu-magazine cover and The cuisine page

Recently, I had a request from Fukui news paper (Fukui shimbun) agency to make an Indian curry dish. Come August, the japanese summer begins and for nearly one and half month the weather gets hot and humid. Interestingly, in this season the japanese favor spicy and hot flavors in contrast to their orthodox neutral flavored japanese delicacies. The logic behind this is eating hot and spicy food causes more sweating, which results in cooling the body. Anyway, I was surprised to get a call for introducing Indian spicy cuisine. The Indian dishes are generally conceived here as one of the most hot yet delicious. I am amazed about the popularity of Indian curries, so much so that when I introduce my country of origin, the obvious next question will be on Indian hot curries. Due to their much popularity, I was told by Fukui shimbun staff not to introduce curry but something else which still has hot spices as its constituents. After some deep thoughts, I planned to make a version of Alu parata having a mix of usual locally available spices like coriander, turmeric, chilli powder and cumin. Though my experience in making Alu parata is limited, to my surprise, on the D-day of my cuisine showcasing, the paratas turned out mouth-watering!!!