SUSHI

We sit around the Tatami table
thankful for the leg well
redemption for aging knees,
and socks without holes.
We drink the sake warm
and cold, and the Sapporo
from the oversized bottles
each pouring for the other
as a proper host must.
Several recall nights
on Roppongi, or earlier
on the Ginza, moments
lucid in drunken clarity.
One remembers a hostess
with endless legs
but little more,
although it still brings
a childlike smile.
Empty bottles
are quickly replaced
each at increased decibels
until the final uni
ends up on my plate
alongside the quail egg.
The night air
is unsteady
or is it merely
the sea urchin
exacting his revenge.

AN AFTERNOON SPENT

We sit around a small table
in the YAK Coffee and Beer
on the edge of Namdaemun
listening to loud pop songs
on tinny speakers.
The Hite Beer bottles sweat
dripping on the Formica table
down our backs
the dankness of the subway
clinging to us, bathed
in the smoke from the couples
hunched over coffee, giggling
conspirators plotting the overthrow
of ancient ideas, of hanboks
hung in closets, rice cookers
and kimchi ever present.
We walk past the pig’s heads
arrayed next to slowly rotting fish
and all manner of peppers
and breath deeply
of the bouquet of Seoul.

UNLOCKING

There are two keys to it, really
the first, and easier, is to make a well
with your hands, that would need be
not all that deep, just enough
to hold your thoughts as you work.
The second is to add just
the right amount, too little and
it is dry and doesn’t hold
together, too much and it will
refuse to obey your command.
Dust it well, and constantly
as you work, that is
the third key, but we don’t call it
a key, for there should
only be two keys to everything.
And finally, no matter how long
you think it will take, it will
never take that long,
always longer or shorter,
never that long, but
when you are done, you
must savor it while looking
for those thoughts you left
in the now transmuted well
of the making of your hands.