Japanese

August 19, 2000: Shurrasco
	Summer is passing by at last. Today, I visited Maria Casa restaurant together with the Miyases to enjoy Shurrasco dishes. The owner of the restaurant is Mr. Uchida who had lived more than 20 years in South America.
In front of the restaurant, two meat lumps are already beautifully roasted on a charcoal-heated stove releasing mouth-watering savory smell.
The portable cooking stove was brought in the dinning room. Pork is elaborately grilled in the oven in the kitchen and put on the stove as well. Beef and pork are penetrated with a saber and a spit and set on the stove for browning. A roast chicken is on the dish as well.
	Chef Ushimaru, a Japanese Peruvian, helps Mr. Miyase slice the lump.
Mrs. Miyase holds the saber perpendicularly on the dish saying, "The proper way of slicing the lump should be like this." My husband Ken recalls his dear old days in Brazil 26 years ago on business and enjoys the meat.
	The tonight spaghetti is of spinach and green sauce of basil, featuring its brilliant color and flavor.
Beer, Chilean wine, and Mate tea are all tasty. Mate tea is a kind of herb tea being loved since the old days of Aztec Civilization, they say.
	The dessert is pudding of corn. The violet color is unusual. Even we have fed up to the throat, the dessert enters another part of stomach. We have had a wonderful Shurrasco party this evening. For digestion, we walked back home all together in the cool breeze of the night. We heard the popping up sound of fireworks in the west that reminds us of the ending of the summer.