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Rick Lapointe
LIFE / Food & Drink / THE WAY OF WASHOKU
Jul 22, 2001
Gently add mom's miso, while stirring in humility
Last week while the kami-san was ringing up a customer's bill, I happened to glance down at the scrawled notepad where she keeps track of a table's order — a list of all the food and drink consumed.
LIFE / Food & Drink / THE WAY OF WASHOKU
Jul 15, 2001
A journey back to old 'new Japanese cuisine'
This week I saw a program on television that showcased shin-washoku, or "new Japanese cuisine," as the latest restaurant trend. The show visited several eateries where the chef/owners had gone abroad, mostly to America, to work in Japanese restaurants and since come back to Japan with a new twist on...
LIFE / Food & Drink / THE WAY OF WASHOKU
Jul 8, 2001
The buckwheat starts here
Some of the most enjoyable, satisfying and memorable meals I have had in Japan involve soba (buckwheat). I can still smell the broth of a hot bowl of kake soba I had the winter after the Olympics in Nagano.
LIFE / Food & Drink / THE WAY OF WASHOKU
Jul 1, 2001
I love you, I knead you
Lounging in a cool tatami room with a gentle breeze carrying the billows of mosquito incense and dreaming of downing several plates of freshly handmade udon noodles, one could easily waste away the sixth and seventh moons of summer. The Japanese east of Nagoya have their soba (buckwheat noodles), but...
LIFE / Food & Drink / THE WAY OF WASHOKU
Jun 24, 2001
Hiyashi somen: the cool slurp of summer
On a hot summer day nothing refreshes like cold, wet noodles. Japan eats a rice-based diet most of the year, but in the summertime, to lighten the hot-weather menu and relieve pressure on dwindling rice storage from the previous fall, the population turns to cold noodles.
LIFE / Food & Drink / THE WAY OF WASHOKU
Jun 17, 2001
Savoring rewards of slow food
In addition to just eating a plump one with a bowl of hot rice to improve digestion and settle your stomach, there are four basic condiment staples made with dried salt-preserved Japanese apricots (umeboshi). If you were ahead of the game and pickled your umeboshi this time last year, now is the time...
LIFE / Food & Drink / THE WAY OF WASHOKU
Jun 3, 2001
Ume, back in the pink
Get out the salt and pop open the white liqueur — the season for ume is upon us. The diminutive Prunus mume — referred to erroneously as a plum but technically an apricot — has hit the shelves and is available in its preferred unripe form for the next month and a half. Farmers growing...
LIFE / Food & Drink / THE WAY OF WASHOKU
May 20, 2001
A good reason to hit the sauce
When a friend of mine dragged two other friends from the States to Osaka to eat at the first restaurant I apprenticed at in Japan, they were prepared to pay 10,000 yen for the pleasure of eating the omakase, a several-course menu selected by the chef. What they were not ready for was the main dish: a...
LIFE / Food & Drink / THE WAY OF WASHOKU
May 6, 2001
A flavor-enhancer to be handled with care
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LIFE / Food & Drink / THE WAY OF WASHOKU
Apr 22, 2001
Taking stock of basics
All great food begins with perfect dashi (stock).
LIFE / Food & Drink / THE WAY OF WASHOKU
Apr 8, 2001
Rice grains of wisdom
I spent five years cooking in fine dining restaurants in the U.S., and yet I was not quite prepared for life as an apprentice in a Japanese kitchen.

Longform

Father's Day is said to have come to Japan around 1950, shortly after the establishment of Mother's Day.
The evolving nature of fatherhood in Japan