You can eat what you want, drink what you want.
When I think about it, I realize that this is not something that should be taken for granted.
One day recently, someone undergoing dialysis at a hospital near my house stopped by on his way home from work.
"Actually, I shouldn't drink any fluids, so that's not good. But I really felt like drinking wine."
As he said that, he lovingly and carefully brought the glass to his mouth, and I felt a little sad.
Another day, at the counter, she said, "The truth is, my mother passed away recently. I feel a bit lonely knowing that I will no longer be able to eat the stews that she used to make."
Hearing that story made my heart ache.
The foods you want to eat and drink can no longer be enjoyed due to health reasons. They can no longer be physically reproduced and you can no longer enjoy them.
I'm in the second half of my life now, and I think I'll be experiencing more of these things from now on.
When I think about it like that, I realize I need to cherish each and every meal more.
When you can no longer drink or eat.
Are you able to enjoy the food in front of you to the fullest so that you won't have any regrets when the time comes?
No, not at all.
When we are busy, there are so many meals we choose to eat just to stay alive and satisfy our hunger.
This is no good for a restaurant. They don't take food and drinks seriously.
I need to face it more.
That's right. You have to actively incorporate the excitement of food into your daily life.
But wait a second. The thing that ranks high on my list of things that make me feel excited is right now.
Let's eat and get excited!
That is "Hoba-zushi."
I'm sure many people in Gifu already know about this.
Hoba sushi is a luxury item available only in early summer, when soft new magnolia leaves are available.
The ingredients used vary greatly depending on the region and the household, and can include trout, mackerel, salmon, sweetfish, butterbur, pickled ginger, shiso, and more.
For a long time, I have been eating Hoba sushi made by my mother, who is from Gifu, during this season.
Recently, my mother-in-law (who is also from Gifu) has been making it and sending it to me every year.
When I was younger, I used to think, "Mountain sushi wrapped in leaves is pretty boring, I prefer tuna nigiri."
However, as the years go by, the aroma of the magnolia leaves that permeates the vinegared rice becomes irresistible. It is a necessary aroma at this time of year. It's not bad for humans to ripen.
As I was talking about this at the counter, a regular customer from Gifu told me, "The hoba sushi made by a restaurant near my parents' house is really delicious. They even deliver it via refrigerated delivery." That was something I couldn't ignore.
So this time, I ordered some "Hoba Sushi from the store."
The moment I opened the box I couldn't help but smile. How beautiful.
Once you try it, you'll understand. It really does taste like something you'd get at a restaurant. Each step is done with care. The ingredients are also intricately prepared.
I was so excited, and by the time I finished eating I was sad to leave.
Oh, I was so excited!
I needed this experience.
If I were to explain my excitement for food, I think it would be something like this.
The delicious taste from my memory appears before my eyes again. It's not exactly the same as it was back then, but it brings back memories. And then, the dots in my history start to connect.
A bridge is built between the past self who ate that food and the present self who is eating it now. Then, you will feel that you have walked that path.
Food, which exists beyond time, gives you proof that you have lived your own life.
I think that makes people happy and touches their hearts.
On the other hand, what about us?
We want the food and wine we serve every day to be the same.
The lamb chop steak I had at that restaurant was really good. I think I'll go back there to eat again after a long time.
The wine I bought online was delicious when I opened it on my birthday. I'll bring it with me on my next camping trip.
We need to make it possible for it to be used in that way.
There is still a long way to go.
This July marks the 14th anniversary of the wine bar Bokumo. This July marks the 2nd anniversary of the wine mail order service Bokumo Wine.
Let's keep working hard every day, hoping that one day we can become someone's "delicious memory spot."
