I started Foodies simply to share my impressions of food that I encounterd in Japan and other countries.
I hope to inspire people to savour and enjoy the time they spend preparing and eating food. I also hope to reveal the rich diversity and importance of food within the cultures of different countries. I believe that understanding food and culinary culture of different countries is one of the easiest and fastest ways to know and understand the people. Food is one of the most essential things in the human life and the culinary culture of a country embodies the country’s own history, spirit and joy.
I hope you too can discover and enjoy the different tastes of food from other countries and gain an insight into the people and places it's from.



Rice is very special for Japanese, you could say it represents our spirit and religion.
Rice is always in the center of the meal in Japan, not only as a staple food that includes the carbohydrates we should take everyday, but also as a side dish to complement the delicate flavors of Japanese cuisine.

Eating excellent white rice at home is a symbol of wealth.
At the restaurant, if they serve a wonderful main dish, but the rice is lacking in quality or ill-prepared, we are left dissatisfied. The restaurant will be considered low class, and we will not re-patron.

Rice is evaluated by its taste, surface luster, texture, smell, sweetness, shape and color…There are many contributing aspects to a quality grain.
Even deceivingly simple, rice can be enjoyed just as 'white rice'. One popular and delicious example is the rice ball "ONIGIRI".

There are many different kinds of ONIGIRI from ONIGIRI with salmon or UME(plum pickles), to the highest quality ONIGIRI, the GINSHARI NIGIRI which uses only the best white rices and salts.

In ancient Japan, people would pay their taxes with rice. So from this historical past time, is rice also considered a measure of wealth and value.
Even now, we scold children if they leave even one piece of rice in their rice bowl -“If you don’t eat it all, your eyes will be blinded.”
This means that we think rice is special, and we give our gratitude towards our rice farmers.
We also have a saying, “There are 7 Gods in the one rice package.”

In autumn we feel happiness and the pleasure of a luxurious life as we partake in the newest crop of rice called, "SHIN-MAI"
Throughout Japan, from city-to-city, to family-to-family different ways of cooking and preparing rice exist, however rice is always treated carefully and with respect.
One story comes to mind from a friend of mine. His father who was becoming forgetful in his old age became sick. Despite his forgetfulness, he always remembered the taste and flavor of his favorite rice. One day, while staying at a hospital he was served rice. When he tasted this rice, he stated, " This is not my favorite rice". His wife brought him his very soft rice, bringing a bright smile to his face. His favorite rice brought him peace of mind. Food is essential in life.
How to treat, and what we think about rice is an expression of our culture and spirit.

Ururu’s Recipe
- Wash the rice in the pot with cold water (In winter, the fingers can become cold and chilly, but never use hot water).
- Scrub the rice, and pay attention to see that rice is not cracked. We enjoy the nice sound that caused when we scrub the rice.
- Wash the rice repeatedly until the water remains clear.
- Put the rice into the pan, add the measured water, cover with the lid and let it sit for 20 minutes.
- After that, cook the rice 13~16minutes. With the first 5minutes on low heat, then tuned to medium or high. Once you start cooking the rice, do not remove the lid or stir.
- After cooking, turn off the heat but keep the lid tight to complete the steaming process for an additional 10-20 minutes.


Hills Marche' in TOKYO

Marche´ Japon Project which offers a chance to buy delicious fruits and vegetables direct from the farm, are started in the end of 2009. The food market is a tradition in daily life of Europeans. In search of gastronomic delights, throngs gather at “le marche”, carefully selecting fresh ingredients and buzzing with the energy that only the topic of good eating can ignite.

Now this delightful tradition has come to ARK Hills Karajan Place in Tokyo. However, the Hills Marche´ is so much more than a food market! There is also the leisurely enjoyment of champagne brunch, fun workshops for kids and even cooking classes taught by leading chefs.

Many delicious vegetables and fruit from all over the Japan are gathered on Hills Marche every weekend. I found good a looking Romanesco this weekend. Romanesco is in season in Japan.

ZUITEL is one of my favorite shops in Hills Marche’. They sell select fresh vegetables. Their vegetables line up beautifully on the table. Amazing!
Rare yellow carrot and normal orange carrot, white, red and violet turnip line up with the gradations of color are beautiful. It looks like art shop, not the marche’.

I think “Eating vegetables” starts at the correct shop. Here at Marche' the shop master treats his vegetables with care as he presents them to us.

Look at the beautiful Romanesco! Doesn't it look like a delicious flower?

If the photographer Robert Mapplethorpe was still alive and took a photo of this Romanesco....I wonder, what kind of photo would he take?


Le Pain Quotidien TOKYO

Known for its communal tables where people share bottle of jam and books, Le Pain Quotidien opened yesterday in TOKYO.

Hazelnut Flute with Cherry jam / Shrimp & Avocado Salad on Communal table

Belgian Hot Chocolate