tag:blogger.com,1999:blog-19214002.post4266950845836606170..comments2024-02-05T00:53:15.750-08:00Comments on Food Writer’s Diary: Takashi’s dashiBret Thornhttp://www.blogger.com/profile/05421121059536730439noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-19214002.post-70302922376805087752010-11-09T21:02:25.020-08:002010-11-09T21:02:25.020-08:00How nice recipe. Love that food aye/...How nice recipe. Love that food aye/...ttvhttp://www.thetvstream.info/noreply@blogger.comtag:blogger.com,1999:blog-19214002.post-85204278317877991102010-11-07T09:59:37.963-08:002010-11-07T09:59:37.963-08:00Suvir, I'm no expert on Japanese culture, but ...Suvir, I'm no expert on Japanese culture, but I've often been surprised by the flexibility of what appears on the surface to be such a rigid culture.<br /><br />Of course one of the keys to Japan's success is its people's ability to incorporate foreign influences into their own culture. They seem to be able to maintain a strong sense of tradition while also embracing change.<br /><br />A few years ago I was in Niigata for a sake festival, and I asked the head of that prefecture's sushi restaurant association about the younger generation's taste in fish. <br /><br />He said it was markedly different from that of generations before it. Given Japan's reputation for veneration of elders and respect for tradition, I expected him to launch into an attack on kids doing, well, whatever he was about to say that kids do these days. But instead he extolled their sophistication, and expressed appreciation of their willingness to forego the traditional shoyu-based dipping sauce and instead use lemon and a little salt for milder fish, which allowed them to appreciate the flavor of the fish better.<br /><br />But still, duck, lemon grass and kaffir lime leaf in dashi — I’m sure our 39 Japanese visitors had mixed opinions about it.<br /><br />I'd be curious to know what they thought of David Chang’s creation of pork katsuobushi.Bret Thornhttps://www.blogger.com/profile/05421121059536730439noreply@blogger.comtag:blogger.com,1999:blog-19214002.post-28463328581877344962010-11-07T07:36:16.413-08:002010-11-07T07:36:16.413-08:00Bret - I hope I did not offend those from the marv...Bret - I hope I did not offend those from the marvelously gifted and talented group of 39 from Japan that also found Takashi's dish as being wonderful.<br /><br />Have a couple of Japanese chef friends that find it very uneasy to add new flavors/ingredients into their already magical cooking. Often hiding foreign ingredients/flavors or spices from other Japanese, so that they can enjoy the dish even before they dismiss it just because of a foreign addition.<br /><br />But certainly there are exceptions to each silly generalization.<br /><br />Chef Takashi is brave, proud of his life and its experiences and of what he creates. It was that and his bold manner that gave me goose bumps and now I am blushing that you wasted so much ink on my reaction. Thanks!<br /><br />I learned so much in my travels through Japan and even more at the CIA these last few days. The Japanese can give us so much and inspire us endlessly. It was an awe inspiring spectacle to be part of and I am humbled that I found my way into the crowd of people savoring, feting and learning from the masters these last days.<br /><br />Thanks for your posts and thanks for keeping the conference alive at your blog.Suvir Saranhttp://suvirsaran.typepad.com/suvir/noreply@blogger.com