Posts Tagged ‘food’

The Vanishing Radish

As a farmer, it may seem commonplace that varieties of vegetables do not exist forever, but are in constant competition with each other for survival on our dinner plates, and that the development of modern agriculture and inter-regional (and now international) trade in produce have greatly accelerated this process.

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Re-evaluating Connections Between Food Waste and Hunger

The Japanese government reports food surplus at 3-4 million tons each year. In comparison, annual rice consumption is roughly 8 million tons. This is the equivalent of one bowl of rice being discarded for every two bowls eaten. Food banks will never be able “overfish” the vast ocean of food surplus that is available.

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The Hungry Ghost

She told me we wouldn’t eat any of the dumplings.  That, it was bad luck to eat food left out for hungry ghosts.  It would make them angry.  I remembered reading about hungry ghosts, wasted, mouths too small to eat.  They tried to possess people, sometimes the emotionally weak, so as to be able to taste the food they craved…

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Kitchen Tales

Wendy Nakanishi Kitchen Tales Yasmin Flett illustrations

I left the comfortable and unchallenging world of my childhood when I was in my early twenties, eventually settling in Japan where I married a farmer. We are resident in rural Shikoku, and I have got acquainted with the roots of cooking through my relationship with my husband’s mother, whom I call Okaasan.

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Gourmet Biking in Tohoku

Gourmet Biking in Tohoku

Last autumn, Lianca Van Der Merwe was invited to participate in a “Fooding Tour” of Tono, Iwate Prefecture conducted by Tokyo-based Cuisine Press (r-tsushin.com) and “Or Waste?” (or-waste.com), an NPO aimed at combatting food waste.

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Naoko Nakasone: Rejuvenating Spirit Food in Okinawa

Ukishima Menu

“When people grew millet and grains, they didn’t need to scramble for food. Scrambling causes conflict, but in the absence of scrambling there was peace. For this reason, people really appreciated millet and served it to the gods as an expression of gratitude. “

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The Potter and the Cook

The Potter and the Cook

Soon after I met my partner, the potter Hanako Nakazato, she gifted me an almond shaped bowl glazed in gray with a silver stripe running down the center…

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We Are What We Eat…So It Might As Well Be Delicious

Jiro Dreams of Sushi Review Kyoto Journal Lauren Deutsch

There is general consensus that “You are what you eat,” yet there are many interpretations of what “you” and perhaps also “we” actually mean. At a minimum, what, and even how, humans eat creates our corporeal selves. Looking deeper, we can see that our choices of foodstuffs and, it appears, foodways, also enable us to know who we are, how others know us and, even further, who we think others might be…

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Kyoto Machiya Dining

Judith Clancy Machiya Restaurant Guide

Machiya, the old wooden townhouses of Kyoto, once dominated this city’s urban landscape. Long sturdy structures of simple grace, they closely lined the narrow streets of the city, their tiled rooftops rolling in waves to the surrounding hills and lapping at the edges of the great temples, shrines and villas that rose among them.

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Before you go, be sure to check out our latest issue:

KJ 93: Food