As if the excitement, or stress, depending on how you look at it, of the move to France and the new/old house  wasn’t enough, on Monday I got word from my publisher that my bento cookbook was sent off to the printers finally! I have lots more news about it over on Just Bento , in case you don’t follow things over there.
Someone asked me after yesterday’s post if my move to Provence meant “the end of my Japanese food adventures”. Absolutely not! Wherever I move - and I’ve been a nomad all my life - I’ll always be Japanese, and Japanese food will always be my “home” culinarically. I actually think that Provençal cooking and Japanese cooking have a lot in common - both are based on fresh ingredients, prepared quite simply to bring out the best in those ingredients rather than masking their flavors. Provençal cooking is not at all over-sauced or over-spiced for instance, and neither is most Japanese cooking.
But as I said already in yesterday’s post, I do plan to make much more frequent trips to Japan now too. So Japanese food (and Japanese travel/commentary/etc.) fans, don’t worry! There’s much more for you to come here.