Japanese Cuisine 日本 料理

A Poetical Pursuit of Food [1]
Harmony for the Palate and the Eye

–“All Japanese food needs its setting.” — Sir John Pilcher, H.M. Ambassador to Japan [2]

“I wouldn’t be surprised to see 20 percent of Americans eating sushi as part of their regular diet in 10 or 15 years.” — Boye De Mente, 1987 [3]

Tosa Sake for New Year

Japanese food is one of the great cuisines of the Pacific Rim — and the world. Its popularity is leaping over national boundaries. Japanese cuisine is about Continue reading

Vietnamese Cuisine

Fish Sauce, Nuoc Mam and Sea Ghost  Fingers
The National Dish Is a Soup — Even at Breakfast

“Only the French imposed their own cuisine upon their Asiatic possessions.” — David Dodge [1]

“He was not yet Ho Chi Minh. It was 1917 and he was Nguyen Ai Quoc and he was a pastry cook under the great Escoffier.” — Robert Olen Butler [2]

Cooking with Vietnamese Nuoc Mam Fish Sauce

Three Crabs Brand Fish Sauce

Vietnamese cooking is light and delicate, healthy, and remarkably varied. Its famous dishes can be very unusual and even have poetic names, like one for Crab Claws called Sea Ghost Fingers. Continue reading