Tag Archives: cooking

Organizer (5) ー Life skills I learned from professional cooking experience

English, Español, Français, 日本語

“Plates for the table 3, ready!” “How man minutes for the table 5?” “Hurry up for the table 7!!”

Once, I worked as a kitchen chef and was really into it. I started from zero to having my own small dish in a Michelin star restaurant, and my kitchen experience became one of my life turning points.

Before becoming a chef, I had little knowledge and skills, and cooking was something beyond my reach just like any other skills about which you have no clue. After awhile, I was asked many times how I become a chef as if it was something very difficult. I felt like I was looking at myself before entering kitchen job. Cooking is such a mysterious area of work and attracts us.

Although learning how to cook needs time and practice, it’s not a rocket science, and you can learn quite a lot from zero, just like I did. And it deals not only with making delicious dishes, but also with organizing your way of thinking/doing, thus organizing life. In other words, cooking and life organizer are very much connected, and I learned many valuable life skills from cooking experience, about which I would like to share a bit in this entry.

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Learn how to make and use coconut milk

English, Español, Français, 日本語

“Hi dad / mom / teacher, how do you do that?

If you are parent and / or teacher, children will ask you many things. And there are so many things that seems to be familiar but we actually don’t know.

For me, making coconut milk was one of them, although I was familiar with it and used so many times (do you also like Thai curry, Indian curry or other food with coconut milk?). Besides, if you make it by yourself, it will cost you much less than the one in the store, and there are many different ways to use it.

In this entry, therefore, I would lie to share how to make and utilize coconut milk from coconut (fruit).  Continue reading


Arigato NattoーHow to Make Natto at Home Even in Africa

English, Español, Français, 日本語

Once you touch it, it will stick to you without leaving you. Usually people hate it at the first sight , but some people gradually start loving it and cannot even stand without it as it can be a great supporter of your life.

What is it? Is it what is so called a love?

No, it is Natto, fermented soy beans which is one of the cheapest and healthiest foods in Japan (you can buy 3 packs of Natto for 100 JPYーless than 1 USDーin most markets. In this article, let me share the importance of Natto and how to make it at home, which was successful even in Africa.

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Feel New York in Tokyo

2016_02_14_NY and Tokyo

It’s been awhile since I updated the blog last time, since for the last two weeks, I was back in Japan (@Tokyo for my job and @Osaka for  a bit of vacation).

I am not familiar with Tokyo, and over there, I felt so much about the capital of Japan, as well as New York, one of the most dynamic cities in the world!
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Those who work efficiently

Those who work efficiently know “what to do and what not to do”.

First, regarding “what to do”, we nowadays we have many choices.
Although it is sometimes fun to make a choice, don’t you often think that “I wish there was no choice to make”? I usually do.
For example, a high school I went to didn’t have a school uniform; therefore, I had to pick up cloths every day. At work, several small tasks often make me irritated because I have to choose which one to work on first, although the order doesn’t matter in most of the time.

How about ice cream shop which has too many flavors?
I came across an interesting blog post “Don’t Do It Now, Do It Right Now” written by Ari Meisel, who addresses the beauty of being more productive.
Basically he is saying that every time we make a choice in daily life, it is tiring and time consuming and that energy should be used for really important thing. Therefore it is necessary to make an environment deliberately in that you don’t have to make a lot of choices. In other words, by making a routine of doing something unconsciously, you consciously do something important effectively.

The key is how you set yourself in that situation. Ari says the keys are processes, tools, and pathways in place so we know which one to activate without having to make a decision. For example, he introduces banking app which allows depositing checks from anywhere. Or he says deciding one’s favorite brand of cereal for breakfast or toothpaste gives you that energy back so you can use it for more important things. Overall, I think it totally makes sense and it depends on one’s life style, discipline and creativity!!

This also reminded me of my kitchen experience in that I learned what it’s like to work effectively. My boss used to say “Listen, great chef does not only cook well but also wash dishes and pans immediately.” Thanks to him, without any thinking I wash my pan and cooking tools at home even before eating, so that I don’t have to see the piled up things in the sink after the meal. From this learning, I started putting my running wears right next to the bed so that when I wake up, I just put them on and go for the 20 min run every day. I think I can build more routines to use time and energy more effectively.

Also, knowing “what not to do” is equally important.

In this case, I would like to introduce a book
“Power of Less” by Leo Babauta.
Thanks to this book, which mainly tells to focus on the most important things, I stopped checking Facebook and e-mail frequently.  
Those who work productively and efficiently know what to do and what not to do. My next goal is to limit checking private e-mail to 3 times a day (what not to do) and trying to make a routine to respond as soon as I see e-mail (what to do).

Related link:
Don’t do it now, do it right now
The power of less


Secret of Dip


What’s the difference between good dip and bad dip?

Have you ever made dip?
It goes well with chips, bread and so on.

There are all the ingredients, but something is different.
Yes, what makes it good dip is a secret thing.

When I was a chef, I became in charge of dip for course menu for 1 year. After many trials and errors, I realized one secret.
What is the secret?


What? just a salt? You may think. Even if the dip per se has a taste, when you eat with bread or chips, which normally have little taste, the taste of dip will desappear. Therefore, the dip must be pretty salty.

Dips can hardly become a main role.
Then, why not trying to become a great supporting role??

As mentioned the last time, I will introduce how to make guacamole. I made it at a restaurant and home parties, some said
” I want to eat that Guacamole again.”
The ingredients for today’s Guacamole (it may change) are as follows

・Lemon(or lime)

Garlic? You may think. But if you use one technique, that will turn so tasty.
The technique is,,,,
to boil.

[How to make boiled garlic] 1. Put garlic and cold water into a pot
2. Turn on the stove, throw the water away
3. Repeat 1 & 2 three times.
Then bad smell of garlic will desappear and only the good taste will be left.
This technique can be used not only for Guacamole but also for salad dressing.
Then cut the ingredients and mix them up.

It goes well with beer.

Dips can hardly become a main role.
Then, why not trying to become a great supporting role??
Don’t forget the salt level.