Yuko in charge!
Hi, my name is Yuko Imai and I make lunch at Norwegian Wood (see their profile here) on Sundays. At the moment, I'm studying Nihonga (Japanese-style painting) at the Kyoto University of Art and Design. After I graduate, I'm thinking of traveling, especially around Asia, and making my art.
- Eric:
- When did you become interested in cooking?
- Yuko:
- As a child I hung around my mom and grandmother while they were cooking and helped out. After I started cooking myself, i just focused on making my food taste good and seeing my family happy. So in a way, I started cooking naturally. In Kyoto, after I visiting different shops, I became interested in spices.
- How did you end up working at Norwegian Wood? What kind of dishes do you make?
- Right after I moved to Kyoto I walked into Norwegian Wood by accident. Last Christmas, I helped out at their "Food Jam" event and began working since then. Then from this April, I took over the lunch shift on Sundays. Actually I've been substituting my dishes for the owner's -- guess it worked (laugh). My food? I cook international dishes, everything from Tandori chicken to buta kakunin (cooked pork), mainly home-style cooking. From now I hope to learn more dishes and many foods that match the season. I plan to make cold or spicy dishes this summer.
Good and balanced food gives us power in my daily life. I hope to share this power with those around me
- Do you use Kyoto vegetables in your cooking? What do you think are some characteristics of Kyoto food?
- What's interesting about Kyoto vegetables like red kabu is that many are perfect for tsukemono (pickled vegetables). I also use vegetables from my hometown in Ibaraki prefecture and Yanai city. With fresh vegetables I try to cook them simply and let their natural taste come through.
- Do you think there are similarities between cooking and making art?
- Yes, I do. Studying Nihonga, I've learned to pay attention to materials and pigments. From there, it's about making the most of them. Of course, it's also about techniques and you have to think about what you can do. And with both food and art, your emotions become more sensitive.
- Do you want to continue cooking in the future?
- Yes, I do. Good and balanced food gives us power in my daily life. I hope to share this power with those around me. Finally, I'm thinking of traveling to Europe and Asia and learning local dishes.
