Discovering the Art of Washoku: A Family Cooking Guide

On November 15, the book Gentle Washoku for Families by Kimiho Nonaga will be published by Sekai Bunka. This guide introduces authentic Japanese cooking methods, aiming to inspire children to engage with food through hands-on activities. As part of the food education movement, cooking classes for young ones have gained significant attention, allowing children to discover the joy of cooking with real ingredients and tools.

Kimiho Nonaga, the young head of the renowned restaurant Nihonbashi Yukari, is highly regarded for his deep ties with Japanese royal kitchens over three generations. His philosophy, “Washoku is science!”, transcends traditional Japanese cooking principles, explaining the why and how behind flavors. By emphasizing the importance of engaging all five senses in cooking, he aims to teach children about the rich culture of Japanese cuisine and nurture their appreciation for it.

Washoku Beyond the Norm

Interestingly, the book includes recipes for curry rice, mapo tofu, and hamburgers, all infused with the essence of dashi, a broth made from katsuobushi (dried bonito) and kombu (kelp). These dishes are not just Western staples; they seamlessly blend into the world of Japanese cuisine, proving that 'washoku' can adapt and include diverse influences. Instead of merely focusing on traditional dishes, the book captures the essence of wagohan—the comforting meals that families share at home. Cooking these dishes together can transform mealtime into a delightful family bonding experience.

The Science of Deliciousness

For children curious about cooking, this book emphasizes one critical message: “Why is this delicious?”—and there are clear reasons behind this question. Cooking, written with the characters for “to measure” and “to think”, underscores that the pursuit of flavor is rooted in scientific principles. However, recipes rarely divulge the science of deliciousness. So, how can one uncover this? By leveraging their senses of sight, sound, smell, touch, and taste—the five senses. Children are encouraged to actively engage with their environment to continuously discover more delectable outcomes with each cooking session.

The book includes 5-sense marks in its recipes, prompting young chefs to pause and rely on their innate senses to judge deliciousness. By observing, listening, smelling, touching, and tasting, they can deepen their culinary experience.

Author Profile: Kimiho Nonaga

Kimiho Nonaga is the third-generation owner of Nihonbashi Yukari, with a prestigious history of access to the Imperial Household. After training in Japanese cuisine at Kyoto's Kikunoi, he achieved sweeping victory in the Iron Chef Japan Cup in 2002 and was recognized by The New York Times as one of Japan’s leading young chefs. His presence spans various media platforms, from television to online cooking videos, engaging a vast audience with innovative Japanese cuisine while holding true to its traditions. He has gained substantial popularity, amassing 1.54 million subscribers on his recipe channel Kurashiru, and over 44,000 followers on his YouTube channel.