philosophy

Japanese Cooking 101: Final thoughts, or what was the point?

I’m still getting reactions to the recently completed Japanese Cooking 101 course (if you missed it, here’s the complete list of lessons.) While the reactions have been overwhelming positive, I’ve gotten a couple of negative comments too.

One I wanted to address in particular is the accusation, if you will, that the lessons do not represent that way most people cook in Japan anymore.

Reader beware.

Something that has been bothering me for a while.

Personal update

Hi everyone. I put up a post about my health situation over on my personal site. Please take a look if you’re interested.

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Setsuden article in The Japan Times, plus suzumi or 'keeping cool' the traditional way

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This month in the Japan Times, I talk about setsuden (cutting down on electricity consumption) and suzumi (keeping cool).

Respecting traditions

Pondering a little about religious and cultural traditions, and food.

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What inspires you to cook?

What inspires you to cook?

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Crafts vs. cooking: different markets (or, would you pay for a downloadable recipe?)

We pay for single craft patterns. Why don’t we do the same for single recipes?

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3 posts about Satoshi Kon

Pointing to something non-food on my personal site.

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Stuck in a French hospital

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About how I ended up in a French hospital, and how it’s been. Some angst and pretty dodgy looking food pics follow.

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Postcards from Kyoto - Surfaces, Keibunsha and conclusion

Tsubaki (camellia) 'fountain' at Honen-in, Kyoto

The final post in my Postcards from Kyoto series, with some reflections on what Kyoto stands for, plus more shopping and food.

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Related sites

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