炙燒比目魚緣側丼｜Broiled flounder fin donburi

比目魚緣側一直是我很喜歡的魚肉部位，腴嫩甜美，炙燒過的油脂和滑順的口感令齒頰留香，無論是搭配丼飯或是握壽司，我都極愛。南投草屯的澄食日本料理，小小店面以深藍主色與木作搭配，設計充滿文青感；擺盤也精緻，分量控制得恰到好處—不過於飽膩，卻又足以果腹，最後一口美味正結束在回味無窮的開始。

這張是我第一次上社大水彩課所交的作業，當時還不懂紙質對暈染的重要性，就隨意使用放置許久、已受潮的紙作畫。縱使潮濕的紙使水分難以掌控，畫完的時候卻也挺滿意這樣的成果，覺得就算是受潮的紙，也有屬於它的一番特殊風味。只是現在大概已很難接受再用受潮的紙作畫了，畢竟比起一下筆就暈一片的紙，不能洗掉也不能做漸層；在好紙上作畫，把玩各種水分變化才是水彩最有趣的地方啊！

The flounder fin has always been my favorite part of the fish meat. It is tender and sweet. The burnt fat and smooth taste make the teeth and cheeks fragrant. I love it very much whether it is paired with rice bowl or sushi. The Japanese restaurant “Sunsyoku” is in Caotun, Nantou. The interior design with dark blue color and wood texture is elegant and simple. It garnishes and plates the food beautifully, and serves the food with proper portion.

This is the homework I handed in for the first time I took a watercolor class at the community college. At that time, I didn’t understand the importance of paper quality, so I used paper that had been damp for a long time to paint. Even though the damp paper made it difficult to control the moisture, I was quite satisfied with the result when I finished the painting. I felt that even the damp paper has a special style that belongs to it. However now I can hardly stand damp papers because they bled with a single stroke and can’t be washed off or used for gradation. Painting on a good paper and playing with various moisture changes is the best way to play watercolors!