Cultural News, 2011 April Issue
Andy Matsuda’s Sushi School / Chef’s cutting board
By Andy Matsuda
The world is concerned about radiation leaks from the crippled nuclear power plants in Fukushima, Japan. I am watching the sequence of events of the nuclear accident everyday.
This is a very sad thing. But at the same time, it is a good time to think about our eating habits and our environment.
A strong element of Japanese cuisine is seasonableness. Crops in season are the best foods to eat and the most economical. Harvesting in the neighborhood results in fresh food, and time and gas is not wasted in delivering the goods to the consumers.
When you are eating California Rolls, do you know which kind of avocado is best? The dark skinned avocado is harvested during the summer in California. There are other kinds of avocado raised in California, too, and many avocados are imported from South American countries. But my recommendation is the dark skinned avocado in California
Chefs of Japanese cuisine are taught meticulously how to find the best seasonable foods and how to cook them in the best way.
In our fast food culture, we lose a sense of seasons or knowledge about seasonable foods. If more people would become aware of the selections of seasonable foods, our diets would be healthier. And we may find more enjoyment in cooking during each season.