Naomi Moriyama grew up in Tokyo with a typical Japanese mom provided attractive, nourishing food for her daughter.,.on the strict orders of Naomi's school!
(On the first day of school, a teacher made a speech: "We request that every mother make lunch for your daughter every day. Our main theme at this school is to help our students learn how to be giving and loving. One of the ways your daughter learns this is from your love-packed lunch box.") Can you imagine hearing this kind of a message in an American school???Moriyama ended up moving to the U.S. to attend college and subsequently met and married her American husband. But she also came to miss and appreciate her mom's Japanese home cooking.
This book is a combination health book and cookbook. Moriyama includes statistics about how Japanese people live longer and have the lowest obesity rates in the world. They are also extremely active (few Japanese people use their cars every day, especially city residents)--instead they use mass transit, walk, or bicycle. I walked more during the three years I lived in Japan than I've ever walked in my life.
Moriyama also shares her own personal experiences--for example, when she arrived in the American Midwest to attend college, she gained a great deal of weight right away. When she moved back to Tokyo for awhile, she lost it all without dieting or exercising. The Japanese lifestyle, combined with fresh ingredients and home cooking, is the secret sauce!
|Picking mikan (mandarin oranges)|
|Picking Japanese mountain potatoes (which taste amazing!)|
|Grandma on her tractor|
|Debbie and me with Grandma and Mama |
(who was the mom of one of our businessmen students)
|At the kotatsu at dinner--puzzled by the American Almond Roca we brought as a gift |
(I don't think they liked it very much!)
|Japanese roasted sweet potato street cart|
This book made me miss Japan and Japanese food so much! I love the way Moriyama gives tribute to her mom's own Tokyo kitchen...and I definitely want to incorporate more Japanese cooking into our own kitchen. But the truth is that cooking Japanese does take a great deal more time, and we don't all have Japanese housewives in our families!
I made one of the recipes in the book the other night--Eggplant Sauteed with Miso--and it was oishii (delicious)! This book inspired me to do more Japanese cooking and think more about what I'm eating--is it fresh? Is it processed? Has it been made with love? And I'm longing for Japan!