I know, I know – Japanese food is a treasure trove of possibilities. It should go without saying, writing about Japanese cooking is to enter the world of Japanese aesthetics, philosophy, and way of life.
The Kamogawa Food Detectives series written by Hisashi Kashiwa, The Menu of Happiness, showed me how the chef Nagare Kamogawa and his daughter enjoyed cooking and serving food. The family of Kamogawa work in a weathered two-storey building with walls of faded grey mortar and no signs indicative of a restaurant. That's where Nagare recreates nostalgia-infused dishes to heal the wounds or unmet childhood needs of the clientele. Instead of five-star Michelin cuisine, he makes dishes like omurice, gyoza, yakisoba, curry and rice.
I'm no cooking expert, but the story reminds me of Itosaisai during my recent Itoshima trip. Itosaisai is a farm stop offering a hybrid between a famers' market and a grocery store. Every morning the locals sell goods directly from farms, just-caught fish, and many other Itoshima-harvested fresh products, bypassing the brokers, wholesalers and distributors.
We arrived few minutes after the opening. Little did we know there were already long waits at the car park entrance, not to mention the long queue inside. We brought Kamo aubergine, water spinach, edamame, and loads of meat that filled our shopping bag (and stomachs) to the top. A fantastic way to capture the joy of food.