Japanese food culture and the fermented food

I'm currently interested in about Japanese fermented food. Once i studied and obtained the certification of " Japanese fermented meister " issued by Japanese fermented culture organization. I wanted to learn about correct understanding of Japanese food culture and fermented food to share the knowledge with my cooking class students from over the world.

Since the COVID-19 has occurred this spring and and had time for stay-home, I had chance to read books related to fermented food. I understood more about Japanese food culture and the healthy benefits of ferment ingredients.

I believe the health benefits of the foods might fascinate people not only Japanese people but people in the world. I'll break down the Japanese ferment food and explain the production process, healthy benefit and aspect of the taste of umami.

What is definition of Japanese food?

We Japanese enjoy cooking and eating wide variety of daily food, such as ramen, curry, crocket, pasta, spring rolls, grilled fish and etc. However, an image that reflect I our mind is dish which is cooked with soy sauce and miso.

Japanese restaurants are existing all over the world, and the taste has been fascinating the people over the courtiers as well. As my experience of teaching Japanese cooking for people from the world, they eager to learn the cooking and techniques and willing to recook at their kitchen at home. Some students sent me the picture of elaborate homemade ramen, set of the vegetable dishes just I taught at the class and marinated sashimi beautifully arranged in a local porcelain. I believe the Japanese ingredients are pricy in countries other than japan, but they tried to cook Japanese home dishes by themselves.

I believe it worth to cook the food at home. Although you need initial cost to purchase Japanese seasoning and I believe it is bit pricy other than Japan. If you already have left of miso container in your fridge and wondered how to use it, please refer to my easy recipes.

Everyday Barbeque in Long Holiday at Karuizawa

Fresh local shiitake mushrooms have tons of umami flavor

There is 10 days national holiday through April 27th to May 6th, we call golden week.

Many people enjoyed the leisure during the days, so popular places in Tokyo and sightseeing places in countryside were very clouded.

I offered cooking classes at early holiday, and my family and I headed to Karuizawa, a mountain resort in Nagano pref.

It takes only 1 hour by shinkansen, bullet train, and the air we breathe, and the atmosphere are very different.

Karuizawa is popular summer resort because the temperature is almost 10 degree lower than Tokyo. Summer temperature in Tokyo is higher and higher in every year. People escape to Karuizawa dutrng summer time, so the town will be very crowded.

I took deep breath many times there

I like BBQ but it is impossible to do in Tokyo, so we enjoyed it almost everyday for dinner.

We enjoyed seasonal ingredients for BBQ. One of my family's favorite was baby squid ajilo, fresh baby squid cooking in garlic, olive oil, scallions and chili pepper.

Fresh squid gives flavor super!