Pork: After I thinly sliced it, I dressed it with semi-thick "tonkatsu" sauce and Japanese hot mustard mixture.
As usual, I also added a drunken tomato. This is again nothing dish but rather spicy taste of pork went well with this coleslaw. The raisins added a nice sweet taste.
This was followed by marinated tuna "sashimi". Instead of the usual side of daikon garnish, I made an instant "diakon" namasu, dressed in a mixture of mirin and sushi vinegar, and served it with the fine chopped meat of umeboshi or "bainiku" 梅肉 on the top.