This week, you will be talking about food. This lesson uses the following Part 2 cue card:

Talk about an unusual meal you had. You should say
– when you had it
– where you had it
– what kind of meal it was
– and explain why it was unusual.

Step 1: Listen to the full sample to familiarise yourself with the language.

Step 2: Watch this week’s podcast lesson and repeat a few of the sentences from the model.

Step 3: Now try the full exercise using the below member’s-only video.

Step 4: Read through the included transcript of this week’s sample (below).

Step 5: Post your five weekly speech samples to your Whatsapp group and follow the advice of your instructor.

Transcript

Talk about an unusual meal you had. You should say
– when you had it
– where you had it
– what kind of meal it was
– and explain why it was unusual.

I’d like to talk about a rather extraordinary meal I had during my trip to Japan last year. It was an unforgettable experience that took place in a traditional Japanese inn located in the quaint town of Takayama.

The meal itself was a traditional Kaiseki dinner, which is a multi-course dining experience renowned for its artistic presentation and use of seasonal ingredients. The meal began with a series of beautifully arranged appetisers, which included some familiar items like sashimi and tempura. But as the courses progressed, I was introduced to a variety of uncommon dishes. One of the most peculiar delicacies was Hoba Miso, a regional specialty where miso paste, wild mushrooms, and vegetables were cooked over a magnolia leaf. The earthy aroma and rich flavours were unlike anything I had tasted before.

Furthermore, the chef proudly served a platter which I believe was called Seki-saba, a local delicacy of fermented mackerel. While its intense pungent smell might have deterred some, I decided to embrace the experience fully. To my surprise, the taste was surprisingly complex and utterly delightful.

Another dish that added to the uniqueness of the meal was Kuro-udon, which was black udon noodles made with bamboo charcoal. The dramatic colour contrast against the traditional white tableware was visually striking and added an artistic element to the dining experience.

What truly made this meal unusual was the combination of the serene surroundings, the artistic presentation, and the rare ingredients. I unfortunately don’t think I’ll have an experience like this again anytime soon. Trying these unfamiliar and rare dishes opened my eyes to the vast diversity of Japanese cuisine and its strong connection to regional traditions and culture.