Maybe not surprisingly, I’ve been a stickler for “authenticity” in food—especially Japanese food. I was born in Japan, and I’ve loved Japanese food all my life. I even wrote a book about the history of Japanese food in America, Tabemasho! Let’s Eat! I’m a foodie who takes #foodporn shots of many of my meals. I love all cuisines and seek out...
I haven't really posted a lot of stuff about cooking (or even my #foodporn photos) on the blog, but I thought I'd share this video I uploaded to YouTube. I'm an "ambassador" for Syosaku-Japan, a company that sells handmade Japanese knives. I ordered my first knife, a Santoku chef's knife, back in 2019 and fell in love with their...
Racial stereotypes used to be part of the American consumer landscape – everywhere you turned there was a depiction, playful caricature or a ghastly exaggerated image of a person of color on commercials and ads on television or publications, or on packaging on store shelves. But if nothing else, the recent years of anti-racism protests in the wake of the...
(Note: This is a sponsored post.) If you’ve ever dined at a nice Japanese restaurant, you’ve probably had misoshiru (miso soup) out of a lovely, thin bowl with lacquered fish – maybe red or orange inside, and black outside with an intricate Japanese pattern, probably in gold. Or maybe you’ve had sushi served in a round container with several layers and...
In her excellent book “The Fortune Cookie Chronicles: Adventures in the World of Chinese Food,” former New York Times journalist Jennifer 8 Lee explained that the fortune cookie isn’t a Chinese post-prandial delicacy at all, but rather a Japanese confection created first in Kyoto temples, adapted by Japanese Americans with little messages inside. Chinese restaurants happened to pass them out...
The Tokyo Olympics has been taking a lot of my attention now that it’s finally arrived, and I’m glad it seems to be running well, with few health issues even though Tokyo outside of the Olympics is suffering from an increase in Covid-19 infections. I hope the competition can continue, and that the Paralympics in several weeks can also be...
(NOTE: This is a sponsored post) I’m constantly learning more about Japanese knives and why and how they’re different from the typical kitchen knives we’ve grown up around. I’ve written about how I got into Japanese knives and why I bought my Santoku, the all-purpose knife that makes cooking a pleasure. I’m crazy about my Santoku. And now I have a Nakiri...
I love to cook, which is a good thing because I love to eat! I can trace my love for cooking to my childhood in Tokyo, watching my mom cook both Japanese and Western foods for our family meals. She was born in Nemuro, on the eastern-most tip of Hokkaido, the northern island of Japan. She cooked a variety of dishes...