영어속독--Teaching Japanese taste of home cooking in English

In the News / Mari Nameshida / Teaching Japanese taste of home cooking in English

By Ryuzo Suzuki / Yomiuri Shimbun Senior Photographer

===========================================================================================

Through visits to more than 30 countries, including India and Turkey, since she was a student, Mari Nameshida had an opportunity to eat local dishes in those countries and often felt one thing in common when she did so.

 

“It tastes comforting although it’s the first time for me to eat it,” she recalled.

 

Nameshida, 30, said the foods she ate had the flavors of the climate and culture of the countries she visited. Unfortunately, she believed foreign visitors in Japan who ate out hardly had an opportunity to experience what she did.Four years ago, she opened a cooking school in her home near Tokyo’s Tsukiji district, inviting foreigners to become familiar with common Japanese dishes through cooking and eating.

 

“Washoku [Japanese cuisine] is not only sushi and tempura,” she said.

 

Her motto is to whip up dishes quickly and easily but without cutting corners. She begins by teaching how to make dashi stock, letting her students sniff kombu and katsuobushi (dried bonito flakes).

 

Lessons are conducted in English. Her school is popular among viewers of one of the world’s largest travel review sites, with more than 3,000 people having signed up for her classes so far. She recently published an English-language book, “Japanese Recipes from Mari’s Tokyo Kitchen,” that introduces a number of recipes popular among her students such as food simmered in miso or mixed with sesame.(232 words)

 

______ min.  ______ sec.