What’s happening in the kitchens of the great chefs of Kyoto? Unfortunately, even though the chefs love to share their knowledge on their websites and in their cookbooks, the overwhelming majority of their recipes and insights are written only in Japanese. With the aim of opening up the kitchens of the master chefs of Kyoto to a wider audience, I created this blog to share with you the recipes and stories that I have translated from Japanese into English.
As an avid enthusiast of Japanese cuisine, especially the gastronomic marvels of Kyoto, I have learned to develop my culinary skills – from the simple to the sumptuous – by reading the many wonderful websites that are available only in Japanese. However, knowing the disastrous ‘lost in translation’ that arises from just trying to use Google Translate, I decided to bring you the best gourmet delights from Kyoto by carefully and accurately translating the recipes from the chefs themselves and presenting them here in English.
I lived in Japan for thirteen years before returning to Australia, where I teach Japanese cooking classes and work as a freelance Japanese-English translator, specialising in Japanese cuisine.
I hope you enjoy sharing this journey into the kitchens of the great chefs of Kyoto. Please feel free to contact me with questions or comments.
Bon appétit – Itadakimasu – Enjoy!