Features (articles)

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Sticky slimy smelly goodness - and it's good for you too.

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Yesterday, it was revealed that cookbook author and TV chef, presenter and teacher Katsuyo Kobayashi (小林カツ代) had died on January 23, 2014. She was 76 years old. She was one of the biggest culinary influences in my life.

IMG: sushi counter

I never ran a restaurant myself, so most of my knowledge on this matter is second hand. My mother ran a very successful restaurant in midtown Manhattan called Tsukiji Sushisay. In addition my stepfather was the accountant for several Japanese restaurants in NYC. I did however work the front desk for a few months, and helped out over the years with things like translating legal documents, making brochures, or creating their website. I translated the menu to English, and even taught basic 'sushi-counter customer-service English' to many of the chefs. "I'm sorry, we don't have spicy tuna." is one phrase I remember teaching them.

I also want to note, that I feel OK writing this because the restaurant closed its doors in 2002, and various statutes of limitations or whatever have run out. ^^;

IMG: Masataka Takateru

Whiskey first became widely available in Japan (least amongst the wealthy) in the 19th century, mostly in and after the 1870s, although it seems to have been introduced in the 1850s. Whiskey distilling in Japan did not get going until the 20th century though. The establishment of distilleries in Japan was spearheaded by a small group of men who fell in love with whiskey, and wanted to establish distilleries in Japan.

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Ten years ago, I decided to start a food blog.

Keep reading 10 years. →
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About a trend in Japan towards growing delicious artisanal rice - article in The Japan Times.

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This month's Japanese Kitchen column in the Japan Times is about "kanbutsu", traditional dried food products.

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The great city of Osaka is invaded by one giant rubber duck...and a small edible one.

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