COOK AT HOME JAPAN

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].

What’s your cooking background?

“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.”

GAIJIN IN JAPAN

Japan! Huzzah!

Thanks to two-for-one flights and a perpetual “YOLO” attitude, my sister and I jumped at the chance to head north for two weeks. Together with a group of four friends, we gallivanted across the countryside, ate our weight in ramen, and purchased a bedroom-worth of merchandise to take home – including a metre-tall ice cream lamp (yes this did happen and I most definitely needed it. Suffice to say customs was quite the palarva). So rather than trying my hand (and failing miserably) at making soba/ramen or sushi, I thought for this edition it would be more appropriate to simply feature my adventures, and canvas what Japan has to offer.

Rather than waxing lyrical about things that noone really wants to hear about – you know, the same old “ah travelling is amazing and everything else pales in insignificance” #smug – what I can say is that Japan truly offered that boost of energy that I was hoping to source. Perhaps it’s the seven years of study, my time slaving away for mainstream media outlets, my constant drive to “burn the candle at both ends” and/or my hustling pursuits but mate, I’ve been burning out for quite some time now. Surprisingly, there wasn’t a point while travelling where I felt like it was time to get on the gins – oh the contrary. Walking all day err’day was both exhilarating and exhausting. Japan was so aesthetically stimulating that at times I thought I was delirious. There were certainly highlights:

As mentioned above I ate my weight in ramen, particularly involving tempura for some reason. Who knew I could be so partial to all things deep-fried #blessed. Thank Christ floaty-linen numbers are #ontrend in #Japan at the moment #foodbaby. The raw fish accompanied with fresh sushi was all varieties of wonderful and finally,it’s no surprise that I became accustomed to Japanese craft beers. Cheap, cheerful, and delicious was the name of the game. I had a divine bento box while watching a bizarre show called “the Robot Restaurant”.

Please let me explain: I’m unsure whether said bento box was actually good or perhaps I was in a state of shock from all the lights, segways, giant robots, drums, scantily clad individuals and pyrotechnics. Seriously, the show is not for the light hearted. Then again, if it was good enough for Ok Go, Christina Aguilera and Katy Perry, hey it was good enough for me.

If I were to have one criticism with regard to Japanese cuisine, it would be that I couldn’t source enough almond croissants – white privilege, or what?! Philistinism aside, I found the culture to be wonderful. Talking on phones while training was strictly forbidden, bowing was abundant, and my experience with the Japanese was nothing but delightful. My sister managed to organise the trendiest of hostels and the maths/architecture whizz that she is meant she was also in charge of transport. Which left me with…well, nothing – maybe ambience. And despite the training, purchasing, sight-seeing, eating and theme-park-going – the mood was fervently calm, if you can believe it. With my extra 15kgs to take home (mostly Muji items), suffice to say I enjoyed the design, architecture, and shopping outlets that Japan had to offer.

So I suppose it is impossible NOT to wax lyrical but hey, it’s one week on and I’m still reveling. Meanwhile, winter is coming…