By Goay Si Qi
Laid in a supine position by her Itamae[1]
She was contemplated and considered
With a knife held by a pair of delicate hands
Each piece was chosen
She was carved, not disfigured
With every incision
Deep beneath the dermis
lies traces of fatty, perky desires
To her intimate diagnosis
It was integrity and honour
To provide with the finest
So that she will be favoured
She was reborn with clingy grains and shredded daikon[2] on her,
They supplement, but she knew
Her rawness
would have sufficed as an exquisite one
Clothed in her robe of muted opulence
She uttered
I am best consumed
with a cup of warm sake[3]
But do not
Dip me in shoyu[4]
[1] Skilled sushi chef
[2] White radish often served as thin strips in a salad or as a garnish, has a very mild flavor.
[3] Japanese alcoholic drink made from fermented rice
[4] Soy sauce made from fermented soybeans. It is used lightly only to accent other flavors.
‘The Art of Fine Sushi’ is one of the award-winning poems submitted for the NTUSU 30th Anniversary Writing Competition, organised by the Editorial Committee. To read the other entries, check out our website and the latest print issue of U-Insight!