We catch up with traditional Japanese chef, Naoko Kashiwagi, who regularly runs cookery lessons and pop-up events in Cornwall.
Can you describe some traditional Japanese dishes?
Japanese food is mostly made of seasonal fresh ingredients and very traditional fermented condiments.
Some typical Japanese dishes include:
Sushi
Tempura
Miso soup
Soba (buckwheat) Noodle
For someone with very little knowledge of Japanese food, how would you describe the flavours/style of the cooking?
Japanese culture puts value on showing the worship or respect of nature using seasonal fresh harvests on plates; traditionally our ancestors consumed seafoods and vegetables and not meat or fat. Also, there is a basic rule to serving; serve one soup and three different types of protein and vegetable dish per meal. Our traditional food is not only fresh and low calorie, but it is also well-balanced and nutritious.
What sauces, condiments and other ingredients will you find in most Japanese dishes?
As I mentioned above, our traditional condiments are made of natural fermentations. For example, soy sauce is made of soy, Miso is from soy and rice, and Sake is from rice. These kinds of flavours are essential for Japanese cuisine and can successfully create deep and complexed Umami (fifth flavour) in foods.
Do you need any special equipment to make Japanese food at home?
You can make most Japanese food without any special equipment but if you want to make sushi, I would recommend you to get a bamboo mat.
About Naoko
Where in Japan where you born in?
I was born in Tokyo, but due to my father’s responsibilities (he was governmental banker) my family moved around every three years. So I have met lots of new people and had many chances to taste various regional foods.
Does Tokyo have its own unique dishes or traditions?
Yes, I think so. Tokyo is the capital city of Japan and there is high-demand for diversity in food culture. On the other hand, there are so many traditional Japanese food cultures in Tokyo, including posh Michelin Starred restaurants and casual free-styled establishments
Who taught you to cook?
When I was a teenager and in my early twenties, I had two cookery teachers who were French and Chinese chefs. They taught me a lot. After graduating university, I worked at an office for global marketing so I had less time to cook. However, I was determined to hone my passion for cooking, so I went to a cookery school after work almost every night. Thanks to this experience, changing my career to being a cook was quite a natural step for me!
What is your earliest memory of cooking?
When I was a teenager, I had would often serve Chinese foods to my parents. They both loved Chinese foods but my mum couldn’t make it. So it made me really happy to make these dishes for her!
What dish reminds you most of your childhood?
Tempura. My mum used to make tempura dishes for the family on Saturday night, which was special. My brother and myself took a bath with my dad and meanwhile my mum made tempura. Then we all had a seat and picked at the tempura, which had just been deep-fried. I remember clearly that my dad – who rarely drank – would enjoy a glass of beer at the table as well!
Do you have any cooking qualifications?
Yes, I’m a qualified bakery teacher.
What is your favourite dish to cook for your family?
I quite like to make them noodle dishes, include pasta. So most weekends I make a noodle brunch for my family.
Do your children enjoy traditional Japanese food?
Yes, absolutely! They like rice, noodles and even Sashimi (raw) fish!
To find out more about Naoko and her Japanese cookery classes/pop up events, you can visit: www.naokoskitchen.uk