On my knees before a dish of shirako in one of the hidden away restaurants of Tokyo, I tapped my chopsticks against the white ruffled lump set in a pool of clear eggy liquid garnished with a lime. No one knew the English translation. I was a guest and the only foreigner at the table. I had but one choice: eat it.
Little did I know that the mental preparation it took to clear my mind and raise an unknown and undoubtedly animal-derived, most likely raw substance to my mouth would open a door to the boundless world of food.
Incidentally, shirako (translation: fish sperm) is rather disgusting, but I regaled in a dinner full of new tastes and textures: a celebration of land, culture and history dancing on my tastebuds.
I have always enjoyed cooking, but since that night, food has come to mean much more than just tasting good and filling an empty stomach. Food became the focus of my anthropology studies. I want to know everything I can about cooking and eating. Why do we eat what we eat where we eat and when we eat?
Local and Organic
The gastronomes or foodies that we are, my husband and I were naturally directed to eating mostly organic and local foods. A part from nutrition, supporting the local economy and healthier farming practices, as well as less contribution to the system of transporting out-of-season foods around the world, the foods we find locally grown with the care of an organic farmer are simply tastier! Though our cupboards boast jars of spices, dried fruits and nuts, rice and other grains, chocolate, coffee beans, teas, and ocassional tropical fruits, the rest of our fruit, veggies, meats, flour, milk, butter, and cheeses come from people we know.
Read about our adventures in food, travel, and what-not, test out some of our favorite recipes, or just glance through the pages for ideas…
Contact: monicadulcie [at] yahoo [dot] fr