Differences and similarities between Mediterranean cuisine and Japanese cuisine: "They have opposite ingredients because of climate. Soy, Daikon turnip, seaweed and rice versus olive oil, tomatoes, cheese and wheat." Yet... "They're both very flavorful. My husband and I - who is from Marseille - cook Japanese using olive oil. Our signature recipe is a pesto of dried Nori seaweed with fresh tomato and olive oil. A true Italian-Japanese delight." In an interview with journalist Simona De Ciero, Laura Kié lists all the interesting differences between the Mediterranean Diet and the traditional Japanese Diet, identifying European olive oil as the ingredient capable of uniting these two wonderful cultural and gastronomic realities, which UNESCO has recognized as a World Cultural Heritage. The Japanese Diet "became a cultural heritage in 2013 because it represents the spirit of Japanese culture, based on respect for nature and its cycles. Japanese cuisine follows the rhythm of the seasons. And the beautiful plating techniques make each dish a real work of art.”
The Corriere della Sera Journalist writes how in Japan, illustration and drawings play a big role in local culture, even beyond the commonly known manga. “For instance, the writer Laure Kié has published ‘Illustrated Japanese Life.’ The volume published by Slow Food, which promises to reveal everything about the art of living in the Land of the Rising Sun. Born in Tokyo to a Japanese mother and a French father, Kié loves and studies the typical cuisines of her countries of origin. And she spends most of her time exploring Asia, in search of new flavors typical of the region."
Ms Kiè says: "I wanted to share the customs of my homeland through a book that, thanks to the drawings of Haruna Kishi, the cartoonist I worked with, explains all the details of Japanese life." "Japan is a mysterious country, with social and cultural codes behind every gesture. Our daily life is difficult for a Westerner to grasp. From the rules of courtesy to the rituals that mark the seasons. And I tried to translate our rituals as much as possible."
From etiquette at the table ("a simple but little known rule is that chopsticks should never be planted in one's rice bowl, nor should their tip be inserted into the food to grasp it") to the noise made by diners when eating (''the Japanese suck their noodles making noise to appreciate the flavor, similar to the western ritual of wine tasting"), the book is a fascinating excursus between two cultures that highlights the qualities of a unique product rich in beneficial properties: European olive oil.
A product capable of enriching each dish with Umami: a fifth flavor, which in Italian can be translated as "delicious" and that gives dishes their unique taste".
Where can the fifth flavor be found? "In Japan, it can be found in Kombu seaweed, Bonito and dried Shiitake; three ingredients contained in Dashi broth. Italian cuisine is also rich in Umami: for instance in Parmesan cheese and sun-dried tomatoes." And, of course, in the unique fruity flavors of European olive oil.
19 January 2022
