What is the most important ingredient in Kyoto cuisine?

WATER

Screen Shot 2013-03-14 at 14.11.07

In order to be a great chef you need to learn the nature of things deeply and also learn how to think.

Many chefs go everywhere in the world to do STAGE work placement for free from one day – a year etc  inorder to gain experience and also to build up there CV’s. I regularly read about young chefs that  have been here and there traveling then making a restaurant. In japan that does not go down so well as training to be a very good chef is through discipline and long years as a apprentice . Being in a lot of places of high acclaim does not make you a good chef necessarily.

It is important to do these stages of course  however the most important thing to develop as a chef is often overlooked and that is to develop an interest to try to really understand as much as one can about the natural nature of things and how to think for yourself. Ferran Adria more then anything really wants people/ chefs to do exactly this.

Nobody expects you to become a professor but the intention to try to make a deeper relation to the nature of nature is something that will benefit your cuisine much more then you can imagine.

You have to ask yourself or with others questions inorder to come closer to what you really want and need to know.

I just want to encourage everyone to look at water for example more deeply. Not just follow but try to experience Water and learn about Water if you are a chef or not.

How you want to do this is up to you the internet is a great starting place and see what you can find. Please send me anything that you might particularly find interesting and I keep adding links to this article for others to have a look at.

I will just briefly share some things about Kyoto and the significance of water in Japanese culture.

In Kyoto WATER is and always has been a very significant natural element that is at the center of Kyoto Ryori.

Kaiseki (懐石?) or kaiseki-ryōri (懐石料理?) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and are analogous to Western haute cuisine.

There are basically two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri. The first, where kaiseki is written as 会席 (and kaiseki-ryōri, 会席料理), referring to a set menu of select food served on an individual tray (to each member of a gathering). The other is written 懐石 or 懐石料理, referring to the simple meal that the host of a chanoyugathering serves to the guests before a ceremonial tea, and which is also known as cha-kaiseki (茶懐石).

In Kyoto Dashi ( a very specific stock used for the base of dishes ) is a fundamental key to the hart of Kyoto Ryori and water is extremely specific as to what atributes it has to have.

Many of you may have read or seen japanese chefs from kyoto use Volvic bottles of water when away from kyoto.

Murata-san the grand master of Kikunoi in Kyoto has worked with local university researchers to find out the optimum method for making dashi by extracting the maximum umami flavour from the ingredients.

Firstly you need soft water, like the water they have from the mountains that surround Kyoto (the city is famous for its water which is why its sake, tofu and fu are so renowned throughout Japan). If your water is too hard, it won’t extract the best flavour which is related to  PH values etc. Volvic being the closest alternatieve.

When Murata-san traveled to a book launch to London, he brought his own water with him. There was one restaurant in the UK that claimed they flew in there water from Kyoto specially.

Screen Shot 2013-03-14 at 14.33.09

So now, even though I agree that Water is fundamental in Kyoto Ryori, I also see the implication the information above could have on the environment if everyone jumps on the bandwagon with out thinking about this in more detail. One also needs to understand a little about the natural constitution of Kyoto historically, the wells, the sake culture, the mountains that surround kyoto basically something about how water behaves and has behaved in the past and present. Water always changes and adapts there are reasons for the water to have its unique “flavour” depending on what is going on in and around or what is influencing the water at that moment in time.

Is water really significantly determined by hardness or softness? The flavour of this, the hardness, is definitely very distinctively different however- what I want to really investigate is, the total capacity of what the miracle of water is and that there are other aspects to look at inorder to find the best possible water for Kyoto Ryori or for what ever you are wanting to produce from beer to Sake, Tofu etc.

There is so much more to say about the significance of water in Kyoto/ Japan and I will update as best as I can on my blog in the future.

Indeed there is so much more to say about WATER and our relationship to it GLOBALLY.  Everyone has seen something about the terrible things that have and are happening to our water and the overfishing and global warming etc. and it is really urgent that we all try to do our best to get to know water on a more intimate and personal level no matter who you are. It is really overdue to recognise that water unites us all and gives us life itself and we need to take care and show gratitude.

Screen Shot 2013-03-27 at 02.11.10

Dr. Masaru Emoto offers prayers before shipping out boxes of “Love and Gratitude Water” to afflicted peoples of Japan effected  in the afflicted areas of Miyagi, Fukushima and Iwate prefectures in Japan. This is a great thing to do and it is importnat to collectively show our gratitude to our Water.

I wish we would adopt a global world water day tradition because it is an important practice for us human beings beyond anything else in life, to acknowledge what is our life force before anything else!  It would be educational and awareness enhancing to all generations and it may help to inspire people to spend more attention to our WATER!

Water in my personal opinion needs to be looked at much more holistically and Ho2 is only describing water very basically and impersonally for example. Any isolated characteristic is only an aspect:  so what or who is water?

If water is so changeable what is my relationship with water? As we are predominantly made of water we should know so much more about water, should we not?

What does the fish know of the water that it lives in? Probably more then us to be honest.

Certain instruments have made it possible  to record the fact that within each water memory cell it contains

440 000 information panels! Each of which is responsible for its own type of reaction to the environment.

Water has a structure like a nervous system which reacts to any irritation.

Water in its NATURAL form in its NATURAL ENVIRONMENT is incredibly alive and has intelligence amongst many other atributes and I doubt that by transporting water in tanks abroad or in bottles that it is really what we should be looking for in our water. To challenge this I am suggesting more research and study of what the true nature of water is.

Were did water come from Theory National Geographic:

http://www.howstuffworks.com/environmental/earth/geophysics/water-come-from.htm

The next question is what is the water like were you are, what is happening to your water, why are things added into the water, should I test my water, were is a natural water source closest to were I live, what does water mean to you, what is your relationship with water, how can the relationship with water make me a better person and a better chef, how can I help to treat water more better………we need to have gratitude to water, water is our best friend and it is what connects as all and more!

Screen Shot 2013-03-27 at 01.39.21

From Masaru Emoto
Emoto Peace Project:

2013年3月8日金曜日

My sincere request to the concerned people in the world

March 11th, 2013 will mark 2 years after the Great East Japan Earthquake devastated Japan. Measuring at a magnitude 9, the earthquake created a huge tsunami to follow, that hit the Tohoku area of Japan at 2:46 pm that day.Literally destroying everything in its path, including victimizing 18,574 people. Sadly there are still 2,694 people who are missing as a result of the tsunami’s powerful surge, taking them back out to sea. In addition, the earthquake created meltdowns at the Fukushima Nuclear reactors that resulted in a lot radioactive substances leaking into the ocean waters of Japan, contaminating the Pacific Ocean.In 1997, I was with a Buddhist monk, Rev. Kato who cleansed dirty dam water with his prayers at the Fujiwara dam lake in Gunma Prefecture of Japan. I would like to share this important story with you.
Screen Shot 2013-03-27 at 02.25.53

Me with Rev. Kat
Screen Shot 2013-03-27 at 02.26.01
Water Crystal Photo – before the prayer
Screen Shot 2013-03-27 at 02.26.10
Water Crystal Photo – after the prayer
My interpretation of the 2 photos is that they were certainly a good indicator about the condition of the lake at that time. The water crystal before the prayer shows design that looks like a figure of suffering female face. On the other hand, the water crystal after the prayer turned out to be divine in showing lights around the water crystal.
Another example of how our prayers effect water, In the early morning of July 25th in 1999, 340 people were gathered for a water ceremony at Lake Biwa the biggest lake of Japan. At that time, Lake Biwa was so polluted that horrid odors were emitting from the lake. A few days after we went there to offer prayers, the local newspaper reported that suddenly there was no longer bad odors emitting from Lake Biwa.
So from these experiences, I learned that if our prayers and intentions are pure, with using water as medium, multi-dimensional power can take place.
I would like to help those missing 2,694 people who are still missing after 2 years past from the disaster. I would like to protect and heal the oceans from contamination of radioactive substances. I am sure that you feel the same way. In order to do so, we need numerous numbers of people at the same time to join together to send pure prayers to souls of the victims.
I speak of this well known Einstein theory at my seminars:
E = MC2  Mass–energy equivalence by Albert Einstein
I believe the true meaning and power of this equation is
ENERGY = # of people x CONCSIOUSNESS2
The amount of energy or power of the prayer is determined by amount of people who collective connect their pure hearts at the same time. Therefore, I would like to request the everyone around the world to join together for a Simultaneous Global Prayer at exactly 2:46pm Japan time on March 11th. Together we will collectively send our sincere prayers with the following words.
To the victims lost in the oceans and to the water in Pacific Ocean which has suffered radioactive contamination from the nuclear accident in Fukushima.
“I am sorry, please forgive me, thank you and I love you.”
(Repeat 3 times)
Where: Right from where you are.
When: Match 11, 2013
Time: 2:46pm Japan Time
*** Use this Time Convertor Link to find out what time 2:46pm Japan time is in your time zone.  http://www.timeanddate.com/worldclock/converter.html
My sincere love and thanks to each and every one of you for your simultaneous participation in collectively connecting to your heart for this powerful global prayer.
With sincere love and gratitude,
Masaru Emoto
Emoto Peace Project
Water the future:
Advertisements

2 thoughts on “What is the most important ingredient in Kyoto cuisine?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s