Scan barcode
A review by saralynnburnett
Super Sushi Ramen Express: One Family's Journey Through the Belly of Japan by Michael Booth
4.0
One of the best things about this book is that it points out how Japanese food is truly top tier in terms of elevation - how much respect there is for the ingredients (massaging cows pre-slaughter to reduce their anxiety), seasonality (an emphasis on the soil nutrients and freshness), and the art of cooking (training as long as a doctor to cut fish correctly). It’s definitely a philosophy we don’t have in the west. For instance the Ama divers chapter noted that while they could use modern scuba gear to stay down longer and collect more sea cucumbers and whatnot they choose the traditional way instead by holding their breath in order to prevent over-harvesting.
I also love that the author took a little swing at western celebrity chefs and by default western society’s idealization of individuality / celebrity culture: “If you go to eat at one of the great European or American chefs - Alain Ducasse or Thomas Keller, for instance, the food is generally a direct expression of the chef’s personality or ego...” and that rang especially true for me. Japanese culinary expression at its finest as you’ll discover throughout this foodie travelogue is an expression of their culture and their land. He closes the book with a sentence that while applicable to all he’s discussed regarding Japanese cuisine I felt was also reflective of Japanese culture: “to be a truly great chef... you must above all else have humility...” and he goes on to say “...humility especially towards the ingredients [without which] a chef is nothing.”
If you have any interest in Japan and/or Japanese cuisine you’ll surely enjoy this!
I also love that the author took a little swing at western celebrity chefs and by default western society’s idealization of individuality / celebrity culture: “If you go to eat at one of the great European or American chefs - Alain Ducasse or Thomas Keller, for instance, the food is generally a direct expression of the chef’s personality or ego...” and that rang especially true for me. Japanese culinary expression at its finest as you’ll discover throughout this foodie travelogue is an expression of their culture and their land. He closes the book with a sentence that while applicable to all he’s discussed regarding Japanese cuisine I felt was also reflective of Japanese culture: “to be a truly great chef... you must above all else have humility...” and he goes on to say “...humility especially towards the ingredients [without which] a chef is nothing.”
If you have any interest in Japan and/or Japanese cuisine you’ll surely enjoy this!