Posts Tagged ‘food’
Confessions of a Sushi Boat
I’m so tired of them washing me, or not washing me properly. The grains of rice tend to get stuck between my wooden planks. But when Chef Jiro Sakamoto does it, it’s always different. He gives me proper care and attention, pays heed to the details of my grooves and curves…
Read MoreMeld
Growing up in a rural New England suburb, the only thing different about our family was that we ate rice every night and that our ancient Taiwanese grandfather would practice tai chi on the lawn.
Read MoreMonpan Shokudo
Monpan Shokudo is a homey and creative restaurant in Kyoto serving Mongoru Pan—Mongolian bread—alongside fusion recipes from around the world. There’s a particular character about Monpan, one that is difficult to describe, but that emerges through the life story of its co-owner, Haruhisa Kato.
Read MoreConsequential Legacies
I have come to believe that she is channeling Toscanini with her hands. Equally, I’m firm in the conviction that she is channeling a fabled Persian songstress with her soul.
Read MoreKJ Spring 2019 Reads: Titles from Tuttle
As part of their 70th-year anniversary celebrations, KJ has teamed up with Tuttle Publishing, the Asia specialist, for this four-part series.
Read MoreThe 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.
Read MoreRe-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.
Read MoreThe 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…
Read MoreKitchen Tales
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.
Read MoreGourmet 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.
Read MoreNaoko Nakasone: Rejuvenating Spirit Food in Okinawa
“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. “
Read MoreSweat for a Few Noodles: Agung Parameswara
A glimpse into the traditional process of making Mie lethek (in Javanese, “dirty noodles”): a staple of Indonesian cuisine.
Read MoreThe 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…
Read MoreWe Are What We Eat…So It Might As Well Be Delicious
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…
Read MoreKyoto Machiya Dining
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.
Read MoreA Taste of Zenbu Zen
In Search of Kyoto’s Epicurean Culture
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