cultural heritage series

UNESCO recently registered “Japanese Cuisine” as an intangible cultural heritage of the world. To commemorate this event, I did a series of etegami depicting dishes that I felt expressed the connection between Japan’s food and cultural identity.

The first illustration depicts a box having lots of compartments filled with a wide variety of tidbits generally called Osechi, which is the label given to food prepared especially for New Year’s Day. Each item has some kind of auspicious meaning, often based on wordplay, although sometimes the significance is in the shape or color of the item.

The second illustration depicts Ishikari Nabe, a hot-pot dish that represents Hokkaido, the part of Japan I call home. This Ishikari Nabe features sea food and agricultural produce for which Hokkaido is known (particularly salmon and salmon eggs). Many regions of Japan are represented by their own particular nabe recipe.

I used a black felt pen instead of the traditional fude writing brush and sumi ink for these, so they don't look much like traditional etegami.

more illustrated recipes

This is one of three illustrated recipes I've submitted to the "Eat Pretty for the Holidays" contest. Salmon (especially salmon sashimi) is my favorite fish, tied for first place in my heart with Pacific Saury. You may have noticed that those fish often feature in my etegami. The deadline for submissions to the aforementioned contest is December 4, if you care to give it a try.

I'm also thrilled that my illustrated recipe for Umeboshi Cheesecake was featured in the December issue of an American cooking magazine called "Where Women Cook." The recipe spreads over two pages and includes an interview of me. (happy dance)

Click here to see my Illustrated Recipe Calendar for 2012.

more illustrated recipes for kids (#3)

This is my third and last submission to TDAC's Cooking 4 Kids contest. The color is more somber than my other illustrated recipes, but the fact is, I feel very passionate about lotus root. The flavor, texture, and versatility of this vegetable is enough to make it a star in my cookbook, but it's the shape that really enchants me. The cool shape adds fun and excitement to any dish you use it in. And-- assuming you have a choice-- fun food beats boring food every time.

more illustrated recipes for kids (#2)

It's been so long since my kids were little (and even longer since I was a kid), that it wasn't easy to remember what amuses a child's mind and tickles his taste buds, but I thiiiiink this recipe and illo get pretty close. This is my second submission to TDAC's Cooking 4 Kids contest. If you haven't seen my earlier submission, it's here.