Higo Blog

Avocados are only 100 yen right now, and so I have been using them a lot lately. My favorite ways to eat them are sliced with shoyu (California-nisei style), as part of a sandwitch/cheeseburger, or as guacamole. Fresh tortillas are worth their weight in silver over here, but tortilla chips are abundant and cheap and go the best with the guac. I will be experimenting with various indiginous Japanese foods to see if any go well. Here are some proposed dished:

nato, guacamole, and yamaimo with ice cold soba
sushi with a pad of guacamole under the bullet of fish instead of wasabi
grilled, salted salmon with guacamole
curry with pork cutlet and guacamole
basashi (horse sashimi) and guacamole
miso soup with essence of guacamole
guacamole soft cream (soft serve)
guacamole with asse
yakiguacamoleonigiri
tantanmen with guacamole topping
Vietnamese spring rolls with rice vermicelli, sweet grilled pork, Vietnamese pickles, fish sauce, and guacamole (this is not Japanese, but I think it is one of the more promising combinations).

Some are destined for greatness, while others will be fed to unsuspecting friends. I used only ingredients that were readily available and cheap in the middle of Kyushu. Here's my take on guacamole:

2 hass avocados
1/2 tsp. of fresh lemon juice
1 small tomato, diced
1/2 small onion, minced
2 cloves of raw garlic, minced
garlic salt
pepper
cajun seasoning
tapatio sauce

I ate this guacamole with pack of Pringles (sour cream and onion flavor), because sometimes they don't have tortilla chips at the supermarket.

This is a very simple recipe and very easy to make. Caution: using raw garlic makes the guacamole spicy, and will result in breath that would cause one embarrassment in a kimchee factory in Korea.