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| Circle is a cookbook which combines elements of
nature, poetry, and food photography. (C) Yuka Yanazume |
After growing up in the suburbs of
Tokyo, Yoshihiro Imai, 33, moved to Kyoto and became a self-trained chef. At
his own expense Imai published a cookbook, Circle, which combines elements of
nature, poetry, and food photography to document seasonal cuisine and scenery
in the kitchen and beyond, from where the flavors and colors of each meal
originate.
Did you dream of being a chef
growing up?
When I was young, I dreamed of being a scientist. Then, in college, I attempted to make bread using natural yeast. As I kneaded the dough with my hands and watched how microorganisms breathe life into bread, my passion for food was sparked. From 2006 to 2014 I worked at the Enboca Restaurant, where we used seasonal foods to express the passage of time. The Noma(1) cookbook inspired me to head to Copenhagen for short- term study. Recently, while getting ready for my new restaurant, I have sought to support farmers and celebrate nature and natural ingredients. The journey continues.
How does living in Kyoto shape you and your culinary work?
When I was young, I dreamed of being a scientist. Then, in college, I attempted to make bread using natural yeast. As I kneaded the dough with my hands and watched how microorganisms breathe life into bread, my passion for food was sparked. From 2006 to 2014 I worked at the Enboca Restaurant, where we used seasonal foods to express the passage of time. The Noma(1) cookbook inspired me to head to Copenhagen for short- term study. Recently, while getting ready for my new restaurant, I have sought to support farmers and celebrate nature and natural ingredients. The journey continues.
How does living in Kyoto shape you and your culinary work?
Living
in an ancient city fosters modesty. Even today, Kyoto astonishes in ways that
make me feel like a newcomer. I can hear elderly residents joke: "The last
time Kyoto had something new was before World War II!" Living amidst the
mountain slopes of Higashiyama District has had an imperceptible influence on
my cuisine. For example, the kiln- roasted persimmons in Kyoto have a color
reminiscent of the autumn season when they are made, whereas in Copenhagen a
similar dish uses pears. The fine blend of tradition and modernity as well as
the close ties I've developed to people in farmers' markets and mentors working
with food are what keep me grounded.
How does involvement in farming impact the way you work with
food?
 |
The kiln-roasted persimmons in Kyoto have a color
reminiscent of autumn when they are made, whereas in Copenhagen a similar dish
uses pears.(C)Yuka
Yanazume
|
In the city, food is one of the best methods for bringing us
closer to the earth. As a youth in Mito, I was introduced to the plants growing
on my grandfather's farm. Now, in Ohara, Kyoto my involvement with a youth
farmers' community shows me the people who are dedicated to produce and how
they care for the land. Working with food is like conducting a choir, with the
color, aroma, and texture of the food originating from ingredients nurtured by
the earth. The rice I eat three meals a day comes from my father-in-law's
family farm, and I cook with cast iron pots to preservethe natural flavors of
the ingredients. Culinary work at its best is not a dazzling skill. Rather,
it's a response to the original flavors that people derive from food.
 |
| In Ohara, Kyoto in a village on the foothills of Mount
Hiei, there is a farm similar to my grandfather's farm. Here you can buy fresh
ingredients and pick wild flowers and shrubs to complement various dishes.(C)Yuka Yanazume |
 |
| Kamo Eggplant served with wild flowers is inspired by
the breeze and light of summer farm. (C) Yuka Yanazume |
What story did you want to tell in the Circle cookbook?
I make food in response to the season, so the same dish takes on different forms depending on the time and space. Since photography is the only method available to capture food at the time it is made, I decided to publish Circle. I didn't expect that it would elicit attention in Taipei, New York, and other places around the world. In Japan, I opened pop-up restaurants(Note 2) in rooftop gardens, art galleries, fish markets, and museums. My goals were to share observations of nature and food as well as to show how eating enables us to connect to history during our limited time on earth.
Have you visited Taipei? Where do you most want to go in Taipei and what food would you like to try?
I make food in response to the season, so the same dish takes on different forms depending on the time and space. Since photography is the only method available to capture food at the time it is made, I decided to publish Circle. I didn't expect that it would elicit attention in Taipei, New York, and other places around the world. In Japan, I opened pop-up restaurants(Note 2) in rooftop gardens, art galleries, fish markets, and museums. My goals were to share observations of nature and food as well as to show how eating enables us to connect to history during our limited time on earth.
Have you visited Taipei? Where do you most want to go in Taipei and what food would you like to try?
I believe that Taiwan is full of life. I look forward to visiting
someday. In Taipei, I would like to go to the traditional markets and the local
restaurants. I'd like to see artistic areas that feature poetry and handcrafted
goods. I'm also very interested in pickled and fermented foods. Every place has
a unique way of food preservation. These are the types of things that interest
me when I visit other countries.
●Our Monthly Column: A Spoonful of World Flavor ●This post originated on Discover Taipei
Notes:
●Our Monthly Column: A Spoonful of World Flavor ●This post originated on Discover Taipei
Notes:
1. Noma: A two Michelin star restaurant in Copenhagen,Denmark
that was ranked the world's number one restaurant in 2010, 2011, 2012, and 2014.
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