When I lived in Seattle in the late 1960s and '70s there was (and is) a very good Japanese grocer, Uwajimaya, that offered Japanese home cooking classes which I enjoyed immensely - and, of course, was able to easily get ingredients. Then I lived in San Diego in the 1980s and '90s and there were quite a few excellent Japanese restaurants there (esp sushi). Being on the West Coast with the much larger Japanese population certainly made all the difference. Now in the ethnic wasteland of Vermont I am feeling quite deprived.
As a half-Japanese food writer, I cannot tell you how this piece has resonated with me and also given me so much insight into the cuisine that I consider my soul food. Thank you.
There are a lot of fun vintage egg coddlers on EBay and nice replicas on Amazon. Styles ranging from Victorian to Scandinavian mid-century modern to Hello Kitty.
I guess the dish of Japanese influence on cuisine française on this nostalgic menu might be « Soupe VGE aux gibiers et racines d’Automne », un plat de saison which also commemorates Bocuse’s famous truffle soup for then French President Valery Giscard d’Estaing ?
Being half French half Japanese, your article made me think with fondness of my amazing dinners in Japan with my mothers’ family or friends treating us to kaiseki ryōri. I adore Japanese cuisine and try to pass my love to my daughter by cooking what my mother used to cook for us.
Thank you for this great article which made me discover Tsuji’s book which will join soon my other books about Japanese cuisine :)
And wonderful this œuf purée so comforting for the cold season !
When I lived in Seattle in the late 1960s and '70s there was (and is) a very good Japanese grocer, Uwajimaya, that offered Japanese home cooking classes which I enjoyed immensely - and, of course, was able to easily get ingredients. Then I lived in San Diego in the 1980s and '90s and there were quite a few excellent Japanese restaurants there (esp sushi). Being on the West Coast with the much larger Japanese population certainly made all the difference. Now in the ethnic wasteland of Vermont I am feeling quite deprived.
And the shirred eggs w/pureed spuds look amazing.
OMG that recipe sounds like a “slut” served at Egg Slut - a poached egg served atop a potato purée! So enjoying your posts :)
Your shirred egg recipe is a favorite of mine and my adult daughter’s. It’s the ultimate “I love you” breakfast or brunch for us when we are together.
As a half-Japanese food writer, I cannot tell you how this piece has resonated with me and also given me so much insight into the cuisine that I consider my soul food. Thank you.
There are a lot of fun vintage egg coddlers on EBay and nice replicas on Amazon. Styles ranging from Victorian to Scandinavian mid-century modern to Hello Kitty.
I guess the dish of Japanese influence on cuisine française on this nostalgic menu might be « Soupe VGE aux gibiers et racines d’Automne », un plat de saison which also commemorates Bocuse’s famous truffle soup for then French President Valery Giscard d’Estaing ?
Being half French half Japanese, your article made me think with fondness of my amazing dinners in Japan with my mothers’ family or friends treating us to kaiseki ryōri. I adore Japanese cuisine and try to pass my love to my daughter by cooking what my mother used to cook for us.
Thank you for this great article which made me discover Tsuji’s book which will join soon my other books about Japanese cuisine :)
And wonderful this œuf purée so comforting for the cold season !