Umeyo-san hosted a few people from the party at her house after the party ended. She served us salmon slices and roe served on crackers as well as in little, hollowed-out lemon rinds. We ate yakiniku (bbq'd meat slices) and other kinds of fish. And of course much wine and/or beer and/or sake. Here she is in the processing of preparing pickles. Vegetables are buried in a pot filled with a bacterial mixture called nuka and left to soak. Every day the mixture is stirred and after so many days, the vegetables are 'dug up' and are ready to serve as pickles. They are very delicious.