I 
am blessed to be able to take my vacations at my inlaw's place in Ishigaki island, Okinawa. It is 2 flights away from Tokyo, a 2.5 hour flight from Tokyo to the main Okinawa island and another 1 hour flight from Okinawa to Ishigaki island, far south of Japan. Here I can relax and enjoy good food cooked by my mother in law who was a cook previously. During the day time when I am not already burn by the sun, I would explore the different beaches to scout for beautiful sea shells. One day, I hope to display my shell collections on glass floors in a future house I plan to settle down at ... probably not so near in the future.
am blessed to be able to take my vacations at my inlaw's place in Ishigaki island, Okinawa. It is 2 flights away from Tokyo, a 2.5 hour flight from Tokyo to the main Okinawa island and another 1 hour flight from Okinawa to Ishigaki island, far south of Japan. Here I can relax and enjoy good food cooked by my mother in law who was a cook previously. During the day time when I am not already burn by the sun, I would explore the different beaches to scout for beautiful sea shells. One day, I hope to display my shell collections on glass floors in a future house I plan to settle down at ... probably not so near in the future. 
M
y father in law is a fisherman and owns an old boat he uses to fish as a hobby nowadays. Whatever he catches will be improvised as meals for the family. It could be small colourful fishes to larger tunas (called maguro in Japanese), squid and prawns. And all these can be eaten as sashimi. Even fresh after a catch, my father in law would eat them raw with vinegar and lime on his boat if he is hungry or just to test the freshness of the fish. Could this be the secret of longetivity in Okinawa, the prefecture with the highest number of centenarians? Check out also my post on the high intake of grain and miso.
y father in law is a fisherman and owns an old boat he uses to fish as a hobby nowadays. Whatever he catches will be improvised as meals for the family. It could be small colourful fishes to larger tunas (called maguro in Japanese), squid and prawns. And all these can be eaten as sashimi. Even fresh after a catch, my father in law would eat them raw with vinegar and lime on his boat if he is hungry or just to test the freshness of the fish. Could this be the secret of longetivity in Okinawa, the prefecture with the highest number of centenarians? Check out also my post on the high intake of grain and miso. 
I used to be a little vary to eat raw food. When eating raw eggs cooked in sukiyaki, I will mix them longer in the hot pot. For sushi and sashimi, I will ensure they are well marinated with wasabi and would bear the tingling hot sensation with the hope that the wasabi will kill the harmful bacteria and parasites lingering in the raw food. As raw fish began to form m
ore of my diet, I began to appreciate the fresh taste and realized it was more a mental challenge of my preconceived idea of raw food than a physical challenge for my body to interact with the bacteria and gain from it instead. In fact, there is now a lifestyle called raw foodism that promote a diet fully on raw food and argue that cooking would 
destroy enzymes and vitamins present in raw food that are necessary for better digestion and also to reduce the amount of free radicals that could cause cancer. It feels uneasy at the beginning, but as you taste the freshness more and more, your body would agree with your mind that you are on the right path to longetivity. Try it. Nothing tastes better than fresh sashimi from a good breed of tuna.
What are your thoughts on raw food and sashimi? They could be my initial fears too. Share it. Its when we vocalize, we attempt one step closer to overcome our fears.
(Photos show my first catch of a tiny fish at my father in law's boat for 4 hours under the sun, photos of 4 month old Haruka at a previous trip to Ishigaki, Haruka at the recent trip at time of blogging at the Okinawa airport and at the Shiroma home, attempting only brown rice despite being served sashimi and tempura, and 4 month old Haruka with the Shiroma family together with my niece).
(Photos show my first catch of a tiny fish at my father in law's boat for 4 hours under the sun, photos of 4 month old Haruka at a previous trip to Ishigaki, Haruka at the recent trip at time of blogging at the Okinawa airport and at the Shiroma home, attempting only brown rice despite being served sashimi and tempura, and 4 month old Haruka with the Shiroma family together with my niece).
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