Copenhagen-based food writer and lecturer Katrine Klinken, 57, has written more than 30 books showcasing her passion for food, wine and travel. Her latest cookbook, “Hokuo Ryori Taizen” (“The Compendium of Nordic Cooking”), which was published in Japanese by Seibundo in April, introduces the food and traditions of Scandinavia. The book includes classic home-cooking recipes such as "sildemad" — open-faced sandwiches topped with pickled herring and dill — as well as notes on the region’s history and a glossary of ingredients.
1. Congratulations on your new cookbook, how did the project come together? It began with my love for Japanese food. My friend Sachiko Kuramoto, who lives in Copenhagen and translated the book, has a similar background educating Danes about Japanese food, and we’ve always talked about how to teach culture through food. A couple of years ago, I did a book looking at Danish food through the lens of Japanese culinary principles — for example, using the five colors and five cooking techniques. So the idea came from our discussions about this.
