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Although a Japanese winter has nothing on a Canadian winter in terms of actual below freezing temperatures, double pane windows and central heating are rare in the land of the rising sun, so it’s still pretty rough. Difficult winters aside, both countries enjoy four distinct seasons that should be celebrated. One spring tradition that the Japanese have really nailed is hanami, or cherry blossom viewing. Hanami can be done anywhere a sakura, cherry blossom tree, is in bloom, but people often gather in parks with many trees to sit under. Popular spots in Tokyo include Ueno Park, Yoyogi Park, Shinjuku Gyoen (Imperial Garden), and along the Meguro River. Hanami is a simple pleasure, but there are a few key things to bring along in order to make the most of your time with the blossoms.
Introducing our friend Eugenio, the founder of Slow Cooking Sauces, who we first met at a food show as vendor neighbours. He makes great Mexican sauces from scratch. We wanted to know more about his venture and his home country, Mexico, which inspired these delicious creations, so we asked him a few questions:
Interview about onigiri with the head chef of Waketokuyama (a two Michelin star restaurant in Tokyo)
*This article was translated from the original Japanese published by Onigiri Society in Japan with their permission.
On a rainy day in April, I arrived at Waketokuyama in Nishiazabu where I was to conduct the very first Onigiri Society interview with the restaurant's head chef. I feel that the bad omen of rain always presents itself when I have something important to do.
Here is the restaurant I visited.
It's just 9 minutes long, but this pretty much covers it, plus it's funny.