An Appreciation of Washoku

Washoku_360x360

There is a tradition of English-speaking writers effectively translating the cuisines of other countries for us, and it’s a worthy one. Those authors may be native to the country of their subject: Marcella Hazan, for example, or Julie Sahni. Or they may have been foreigners, like Richard Olney, Elizabeth David, or Julia Child. To some extent, they offered us the food of other countries in a way we could only otherwise experience by going there, because for the most part the restaurants representing those cuisines were not yet offering us the real deal.  

This is the position Elizabeth Andoh is in, and her job is as challenging as any. Ms. Andoh, an American who moved to Japan more than 40 years ago and has spent that time learning Japanese cooking (and culture, and the language, and more) and refining it for English-speaking audiences. One might argue that Ms. Andoh has written the same book several times, a book that says, in essence, “Please. It’s not as hard as you think. Let me explain it to you so you can give it a shot.” Her most recent effort, Washoku, is now nearly five years old and, I think, is underappreciated despite an IACP award.   Continue reading

Posted in Japanese

Want Sustainable Sushi? Follow the 4-S Rule

Sushi

By Casson Trenor

I was recently interviewed by a CNN team who wanted to know about sustainability in the sushi industry. This video clip is me explaining what I call the “4-S rule” – a simple if somewhat crude guide to eating in a more sustainable fashion at the sushi bar (oh, and a small correction to CNN’s byline – I am a co-founder of Tataki Sushi Bar, but I don’t actually own the restaurant.)

Basically, there are four adjectives, each starting with the letter S, that form the eponymous rule. If you bear these descriptors in mind while you order, you can markedly diminish your environmental footprint at that meal. It’s not a perfect system – there are exceptions to each of the four “S” words – but by and large, it will help you eat sushi more sustainably. Continue reading

Posted in Japanese, Seafood

My Ikagai

Anderson-ikigai

By Pam Anderson

[Pam discusses reasons for living. See more of her musings – and her daughters’ – at ThreeManyCooks. – mb]

Emails with video links and “You HAVE to see this” usually trigger my delete key. So I’m not sure what made me click and watch Dan Buettner’s presentation based on his book, Blue Zones. (It’s twenty minutes long—eternity in web-time! But I was captured.)

Blue Zones refers to unusual spots on the globe where people tend to live a long, long time. And Buettner and his team of social scientists set out to discover why. What do they have in common? He features one in Sardinia, Italy, another Seventh Day Adventist group in Southern California, but it was the zone in Okinawa, Japan that caught myattention. Continue reading

Posted in Japanese