#75 Tuna Skin

Photo by Jakub Kapusnak on Unsplash

About 40 miles South of Tokyo, Japan you’ll find the small fishing village of Misaki. 

There, the Misaki Tuna Center is where neighboring chefs gather every morning at 7 am to get their hands on the prized Maguro, or Bluefin Tuna. 

Master Chef and Artist, Yoshio “Oyaji” Yamada owns a restaurant called Kurobatei.

Like many of the chefs, he’s eager to get the best tuna he can for his customers.

However, unlike many of the chefs in the area, Oyaji utilizes every part of the fish and is able to perform alchemy on the lessor and oftentimes, neglected cuts. 

In particular, he’s able to take the inedible tendons of the fish and make them into deep-fried morsels of heaven. 

He takes the bloodline of the fish, which would make other chefs shutter to even think about cooking, and makes it taste like thin pieces of delicate beef tenderloin. 

He’ll use the skin, and mix it with strawberries to make a sorbet that not only tastes good, but because of the rich collagen, actually has properties to make you look healthier. 

The restaurant’s most prized dish is grilled tuna head.

Oyaji encourages other chefs in the area to use every part of the fish.

Like with many things in life, it’s not the lack of resources, but rather lack of resourcefulness that may inhibit us from accomplishing the goals we set out for ourselves. 

When’s the last time you utilized everything within your realm of possibility for something meaningful?

I haven’t. However, I am starting to, and hope you do too.

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#72 On The Hook

Photo by Mae Mu on Unsplash

In Turkey, the bakers have a practice called, “on the hook.”

If a customer comes to the bakery, and they are feeling generous and have a few extra shekels to spare, they will buy an additional loaf of bread and put it, “on the hook.”

Almost always, someone will come to the bakery, perhaps a family that’s down on their luck, and will ask the baker if there is anything “on the hook.” If there is, the baker will give them the additional loaf.

Giving without acknowledgment in this way is special.

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# 71 The Dishwasher

Image by congerdesign from Pixabay 

When we use the dishwasher, there is a reason we put our silverware, glasses, and dishes in the same place. It saves time and energy because we know where things are.

I am taking this simple idea and trying to spread it across as many areas of my life as I can. I am making it a point to be more organized. It took me a long time to learn about the importance of knowing where things are until I started breaking down the idea of time.

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#70 The Cookie Jar

When Michael Jordan was playing for the Washington Wizards, he faced off against the Los Angeles Lakers and Kobe Bryant who was in his prime.

Ironically, Kobe wore some Jordan brand shoes as admiration for his idol.

Jordan said, “You can wear the shoes, but you’ll never fill um.”

After the game, the Laker room was silent. For the next two weeks, Kobe was quiet.

The team asked former Lakers head coach, Phil Jackson, “what’s wrong with Kobe, is he mad at us?”

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#68 How to Live a Simpler Life Today: 7 Things You Can Do to See Immediate Results

I wrote this because it is much needed during these interesting times.

We are dealing with a virus that’s affecting the entire globe. We see media outlets’ constant onslaught of fear-mongering tactics that have been giving rise to conspiracy theories and have overwhelmingly created separation and distrust in many arenas.

We are a nation that is divided and each side is absolutely sure they are right.

While the world feels smaller because almost everything is real-time, it also does seem a bit more chaotic.

Peace and joy are within everyone’s reach, but the onus is on us to do the work and the path is a solo journey.

Below are a few tactics that have helped me turn down the noise of negativity and division:

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