essays

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

Weight loss shows on TV show cultural differences.

patsofbutter.jpg

Butter shortages in post-modern Japan.

ripe-ume.jpg

Filed under: 

japan-salt.jpg

A bit about salt.

Keep reading Salt, Part 1 →

poulet-intermarche.jpg

A whole chicken in Japan is luxurious feast food. In France, it's everyday dinner on a budget.

Filed under: 

katsuyo_kobayashi3.jpg

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.

breadmachine1.jpg

The moral of the story is probably - don't go shopping on Amazon at 2 in the morning.

Filed under: 

japanese-placesetting-image1.jpg

A lot of people who come to this site or JustBento are here because they think Japanese cooking is very healthy. By and large it is, but, like any cuisine it's not 100% healthy by any means. I've been thinking about what parts of Japanese cuisine are indeed healthy, and what aren't, following up on my previous posts about sushi here and here. Here's what I have come up with.

Pondering on the use of social media (a bit off-topic).

Filed under: 

Pages