While frolicking across Japan, I thought it would be wonderful to do a cooking class. You know, “immerse myself in the culture” etc etc. Naturally, I ran out of time and had to embarrassingly cancel my cooking date with the hospitable organisers of “Cook At Home Japan”. Naturally, a profile/interview seemed an appropriate alternative way to apologise.
So meet Yusuke, he lives in Tokyo with his wife, Hisayo, and baby and has recently launched a new initiative called, Cook at Home, which is a “home cooking class network for international tourists who want to experience the real Japan”.
Could you please tell me a bit about yourself?
“I love travelling and eating. I have enjoyed local foods in 18 countries [including Thailand, Cambodia, Malaysia, Singapore, Mexico, Cuba, Turkey, Bulgaria, Korea, China, Australia, Taiwan, Egypt, UAE, Philippines, Spain, Belgium,Netherland,United States, United Kingdom].
“I don’t have any special cooking background. I am self-taught.”
If anything, Yusuke is a self proclaimed “lazy cook”, he says.
“My wife is good at cooking, so usually she cooks our meals. But sometimes I cook. Japanese style curry and Okonomiyaki (it’s like Japanese style pizza) are my specialties.”
Why did you decide to establish Cook At Home?
Yusuke went to a number of cooking classes while travelling abroad and the experiences made those trips particularly special, he says.
The cooking environment meant that he could also learn about the real cultures and daily life, which would not have been possible had he just visited the tourist sites.
Today, Japanese food is very popular all over the world, he says, where most people have experienced sushi, tofu or ramen.
“I’m so glad many people accept our dishes. However, these dishes are only one small part of Japanese food culture.”
A friend asked him whether he ate sushi everyday, for example, which was a big misunderstanding!
Sushi is a dish that is rarely eaten at home.
Yusuke therefore decided to initiate the home cooking network, in the hope of bringing delight to foreigners and to engage an understanding as to what everyday Japanese cuisine is like.
Authentic Japanese dishes are simple, easy to make and you don’t need special skills, he says.
“You will have a great time, whether you are a beginner or [an established] good cook.
We hope you enjoy Japanese home cooking even after you return to your kitchen.”
What is the philosophy behind Cook At Home?
“Our mission is to introduce the real Japan to international tourists through home cooking. We believe that experiencing our daily lives is the best tourism attraction.
“One of the most valuable things about travelling is to experience something extraordinary and get away from routine/normal life. We think that living a local’s daily life would be extraordinary for modern tourists.
“We chose home visits and home cooking to show our daily life and culture,
because these experiences are the best ways to discover the real Japan.”
What is so special about Japanese food?
“I think “dashi stock” makes Japanese food special. It is a savory broth made from dried foods such as kelp seaweed and bonito fish flakes. The flavour is surprising but fundamental to Japanese cuisine.”
How does/will Cook At Home operate?
Good Japanese cooks are employed as hosts and hold cooking classes at their homes for a reasonable price. While the “hosts are not professional chefs they are ordinary people who love cooking and teaching”.
“We believe interaction with the local people is one of the essential parts of wonderful travel. Hosts treat you like a friend. So, please enjoy our service in the casual mood like going to a friend’s home.”
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