To live in a world meant for other people

During my first month in Tokyo, I am taken to a neighborhood izakaya in Takadanobaba called Momem Ya by the owner of the jazz bar I frequent. The restaurant is secluded in a basement, a small but comfortable space, perfect for two at the counter, or groups at the Japanese-style tables hugging the walls.. It has a friendly staff and delightful menu. Both change over the years, yet remain uncompromisingly friendly and delightful. Jazz music hang s over the open kitchen as we wait for our food to be cooked.  Chefs in the Open Kitchen of Momen Ya  This first visit, I am introduced to shirasu, pictured below. There is a lot of food on the table that night, and I dig into the shirasu like I do the other new food I try - with trepidation, excitement, and anticipation. I take in a mouthful, then another. A delicious flavor, new to me. A delicate taste. I think I am eating some sort of Japanese steamed vegetable. I ask my host what it is. He smiles and tells me to look closer...

In this introductory post on Japanese food, I have selected a dish that actually has its origins in China, and only makes it's way to Japan in the last century (or so I have been told). That dish is gyoza.  Of course, I have the opportunity to eat various dumplings before I come to Japan, but the flavor and consistency of Japanese gyoza is an unexpected treat for me.   Natto Gyoza The gyoza pictured above is natto gyoza, not something you find in most restaurants, but one of my favorites. The reason is the natto. Natto is a traditional Japanese food made from fermented soy beans. It is notoriously stinky, has an unusually strong flavor, and when eaten normally it sits in a fluid having the consistency of spit. I'm not a fan of this version. But when cooked in gyoza, you end up with an unmistakeable aroma and a noticeable bite to the flavor of the standard fare of minced ground pork, chives, green onion, cabbage, ginger, and garlic. Add a light crisp on one side, and a ...