Yes, Chef!

I had an interesting conversation with three preteen kids today. My toddler went out for a bike ride after dinner, and I was behind him trying to catch up. I walked past three children and they asked me what language I spoke. I found it weird, but I answered English and Chinese. The girl in that group said: I know Chinese. I can say arigato. I replied: “That’s Japanese though.” One of the boys jumped in: “I like sushi.” “Sushi is Japanese.”

Another: “I like ramen.”

“Again, it’s Japanese.”

“I had a Chinese drink the other day. There’s a glass ball on top of the bottle, you need to push down to drink.”

“That was also Japanese.”

I then said goodbye and caught up with the cyclist.

About the conversation, I have thoughts!

But to commemorate such an intriguing interaction, today’s post will be about Japanese chefs. These are not fancy chefs, but the thing about Japanese chefs is that they take their craft very seriously. It’s something I admire. And the food is great.

A clay pot rice restaurant in Kyoto.

This restaurant was too popular, my wife and I couldn’t get in, and it sold out in a flash. All I got was this photo.

Food stall cooks at work.

Wagyu!

I once read an interesting story about the Wagyu industry in Japan, on the Japanese issue of the New York Times. A5 wagyu, the highest rated wagyu has gone from a very small share of the total market to over 50%. Anyway, it’s the beef I’d kill for.

A small barbecue bar in Fukuoka

The free cabbage slices offered here are the best.

A yatai chef

Yatai means food stall.

A sashimi chef at a famed tuna restaurant in Kuromon Market, Osaka.

I had the best tuna here. I’ve never got to see a tuna auction in these fish markets. One of my biggest regrets. I have seen giant tuna chunks being cut. That’s an art in and of itself. Bon appetite!

Thank you! If you have questions about the difference between China and Japan, please don’t hesitate to reach out to your primary school and ask for a refund.