Filming & Fugu 河豚
Meandering around a bend on a coastal road trip with my father-in-law, 200 miles from home, is not where I imagined I’d end up at the start of this week. Yet here I was, reflecting on how this strange journey we call life had brought me to this moment.
Just two weeks earlier, I had received an unexpected message asking for my height and weight from a new acquaintance I’d met through work. It turns out I was being offered a role as a film extra! Little did I know that fast forward two weeks, I would be mentally preparing myself for whatever was coming my way during those few hours in the back seat of the car.
I know it sounds pretty unbelievable, and those who know me understand I’m far from a natural in front of the camera. Luckily for me—and the production—just looking somewhat right for the part goes a long way in Japan. Apparently, western extras are still quite rare, which is why I, of all people, got the call.
Ten years ago, I would’ve almost certainly declined such an opportunity, but since moving to Japan, I’ve changed considerably in how I approach the unexpected and unpredictable. I’ve had countless experiences that have not just pushed me out of my comfort zone but have thrown me into the deep end, gasping for air without knowing when the discomfort would end. As a result, I take myself much less seriously these days, and I was looking forward to a break from my normal daily routine.
With the potential of seeing a part of Kyushu I had yet to visit and spending a day doing something I would probably never get the chance to do again, I thought to myself, "Why not?" All I really had to do was show up.
And show up I did. The day went relatively smoothly, with the exception of a power cut just ten minutes before our scene was due to begin filming. After waiting for nearly three hours, it became a bit tedious, but it was still an interesting evening. I think I may appear in about five seconds of film, and that might be pushing it! Five hours of work for a tiny glimpse into the Japanese film industry!
Two more notable things happened on this trip: the first being a potentially haunted hotel room, and the second being an exceptional lunch.
The hotel, courtesy of the production, did the job—no frills but clean and comfortable. I awoke at 4:30 AM with the strangest feeling that I was not alone. This was a first for me, and I’m not a believer in the paranormal, not even slightly. Let’s just say that if I were, I might consider this good evidence for why!
Onto the highlight of the trip: the lunch the following day—a fugu set menu. Every part of the fish was used, and each course was as delicious as the last. The standout dish was grilled fugu shirako (worth a Google if you’re unfamiliar with it) served with truffle butter. It was hands down the best thing I’ve eaten in a long time. The entire meal was meticulously crafted, down to the dessert: Hokkaido milk ice cream drizzled with black pepper and orange-infused olive oil. Super stripped-back cooking, but perfectly executed.
The meal rounded off this unexpected adventure perfectly and reminded me that sometimes the best experiences come from stepping outside our comfort zone and embracing the unknown.
Fugu Karaage (substitute fugu with monkfish bones)
Break down the fish head and carcass.
Marinade in equal parts sake, light shoyu & mirin for 40 minutes.
Drain & coat in potato starch.
Deep fry 170c until golden brown.
