One day in 2013, I accidentally found myself homeless. Realizing I didn't need to return to one place, I embarked on a journey to discover truly delicious food. I knew there must be some secret to these delicious foods scattered around the world, beyond the skill of the maker. I wanted to share these delicious foods with my friends. It was through this unexpected event that "YOU BOX" was born. Looking back at my recent YOU BOX experiences, I discovered "deliciousness packed with wisdom" in Sri Lanka, where I visited to try the green porridge people drink in the morning, and Ayurveda and other such practices. In Micronesia, where I visited in search of Kosrae soup and primarily learned how to make a fire, I experienced "primitive deliciousness." And in Spain, where I encountered truly dedicated producers and products that everyone would agree were delicious, I experienced "refined deliciousness." So, what delicious things will I discover this time?
My destination this time was Georgia, as a friend who travels the world extensively and eats delicious food told me that Georgian food is simply delicious, and I recently had some intriguing amber-colored Georgian wine. As always, I set off two weeks after deciding on the country, starting my 10-day trip with no real plan.
Riding through nature so magnificent it leaves you speechless
I decided to ask Jena, a taxi driver I'd become friends with in Signagi, to take me to Kazbegi. Looking at Google Maps, it seemed like about a four-hour drive. We set off early in the morning, bought some coffee and quietly enjoyed the town scenery while sipping it. The friendly Jena wanted to show us her recommended spots, stopping the car at various locations. We visited spectacular natural scenery, delicious food, home-made wine, beautiful churches, churches on mountains, run-down churches... (basically churches all the way). We had been driving for over six hours since setting off that morning, and as the mountains began to get rugged, a flock of sheep suddenly appeared before our eyes. We spoke to the shepherd, who was leading the flock at a speed of about two kilometers per hour, and he told us that they had come from the town we were heading for and were heading back to the town we had started from! When I asked how long it would take, he simply replied, "Hmm, about five days, I guess."
Khinkali filled with homemade potatoes and homemade cheese
As we were talking about hotels, he said, "Oh, I've already booked a place, so don't worry," which made me feel a bit uneasy. Before I knew it, it was already pitch black outside, the temperature had dropped to 3 degrees (despite it having been 25 degrees!), and somehow, about 12 hours had passed since we left Signagi. It seemed we had finally arrived in Kazbegi. When we arrived at the accommodation he had booked, we were greeted by two cows and a woman who was about to milk them. They were going to make manzoni! Things don't come true when you plan and wish for them, but they come true when you least expect them. Combined with the magnificent natural scenery I'd witnessed over the past 12 hours, my mental state began to evolve, making me realize that humans are insignificant beings and that I shouldn't expect everything to come true just by planning it. When I arrived, I discovered that my lodging (or rather, an ordinary house) was the home of Jena's relatives. For some reason, taxi drivers in this country seem to have family and relatives everywhere. I ate the warmest, most heartwarming food in Georgia, all homemade. When drinking wine, Georgians toast over and over again. To God, friendship, love, home...there's no end to the toasts and wine.
Collecting grandmothers' recipes from around the world is one of my passions. This time, we learned how to make a "mysterious dish" from Rusudan, a skilled cook and dexterous obstetrician-gynecologist with 44 years of experience. She's also skilled at cooking everything from homemade meals to small items. This nameless dish is so imaginative that it's hard to tell if it's chicken or fish upon first bite. Rusudan learned it from her mother-in-law, who often cooked it for events while living in Imereti. Eggs are baked until they're a dull gray color with six spices, including fennel, nutmeg, and marigold powder, and then lightly baked until they become fluffy and spongy. The eggs are then dipped in a walnut soup and served. While the flavor is certainly delicious and comforting, the complex texture is a new experience that's difficult to discern at first glance! Georgians cherish gatherings of friends and family over rice and wine, so this dish is often served as a meal. While entertaining with a generous serving of rare meat and fish is one thing, this "mysterious dish" brings smiles, conversation, and joy to the table. It's a dish we're proud of, filled with the desire to entertain.
It tastes even better on the second day, when the flavors have soaked in!" "wink."
This time, even if I tried to plan it, I couldn't even make a plan, and I couldn't speak English. I love the deliciousness that can be explained and the people who create it, and I think they're beautiful, but sometimes it's nice to encounter a delicious treat that transcends language barriers. If we rely too much on language-based communication, we may end up only being able to understand "delicious" through words and our heads. I love the creativity of the salty cheese with no name my mom made after a 12-hour drive, or the "mysterious dishes" she makes to entertain people even when meat isn't available.
I'm reminded of the captains of the Hokulea, whom I met when I visited Kauai, Hawaii, a few years ago. They crossed from Hawaii to Japan using only wind and human power, taking about five months, and they had a strong, determined spirit that allowed them to make the most of even the most difficult of circumstances. Even though we're from different places, I can't help but feel like I saw something similar in the mentality of the people I met this time. Even with the same ingredients and tools, creating delicious food isn't just a matter of skill. If you can enjoy it, no matter what the situation, you can create delicious, happy food. This YOU BOX Vol. 4 made me realize this. Although it's a bit unsettling that the direction changes every time, this time we'll be holding a report session to savor "deliciousness that goes beyond intellectual understanding" at:
Monday, 30th November from 7pm @ Takamatsu, Kinco. （http://peatix.com/event/127937）
Friday, 11th December from 7pm @ Nagoya Cafe Kinari + Shop Kemuri （http://peatix.com/event/130306）
Sunday, 13th December from 7pm @ Kyoto KYOCA （http://peatix.com/event/129944)
Thursday, December 17th from 19:00 @Tokyo Table Gallery (http://ptix.co/1LjkxDA)
Friday, January 15th from 19:00 @Kaohsiung, Taiwan Choshoku Gien Jia (https://www.facebook.com/GienJia/)
The event will be held at. Everyone, please come!
My destination this time was Georgia, as a friend who travels the world extensively and eats delicious food told me that Georgian food is simply delicious, and I recently had some intriguing amber-colored Georgian wine. As always, I set off two weeks after deciding on the country, starting my 10-day trip with no real plan.
Riding through nature so magnificent it leaves you speechless
I decided to ask Jena, a taxi driver I'd become friends with in Signagi, to take me to Kazbegi. Looking at Google Maps, it seemed like about a four-hour drive. We set off early in the morning, bought some coffee and quietly enjoyed the town scenery while sipping it. The friendly Jena wanted to show us her recommended spots, stopping the car at various locations. We visited spectacular natural scenery, delicious food, home-made wine, beautiful churches, churches on mountains, run-down churches... (basically churches all the way). We had been driving for over six hours since setting off that morning, and as the mountains began to get rugged, a flock of sheep suddenly appeared before our eyes. We spoke to the shepherd, who was leading the flock at a speed of about two kilometers per hour, and he told us that they had come from the town we were heading for and were heading back to the town we had started from! When I asked how long it would take, he simply replied, "Hmm, about five days, I guess."
Khinkali filled with homemade potatoes and homemade cheese
As we were talking about hotels, he said, "Oh, I've already booked a place, so don't worry," which made me feel a bit uneasy. Before I knew it, it was already pitch black outside, the temperature had dropped to 3 degrees (despite it having been 25 degrees!), and somehow, about 12 hours had passed since we left Signagi. It seemed we had finally arrived in Kazbegi. When we arrived at the accommodation he had booked, we were greeted by two cows and a woman who was about to milk them. They were going to make manzoni! Things don't come true when you plan and wish for them, but they come true when you least expect them. Combined with the magnificent natural scenery I'd witnessed over the past 12 hours, my mental state began to evolve, making me realize that humans are insignificant beings and that I shouldn't expect everything to come true just by planning it. When I arrived, I discovered that my lodging (or rather, an ordinary house) was the home of Jena's relatives. For some reason, taxi drivers in this country seem to have family and relatives everywhere. I ate the warmest, most heartwarming food in Georgia, all homemade. When drinking wine, Georgians toast over and over again. To God, friendship, love, home...there's no end to the toasts and wine.
Rusudan's "Mysterious Cuisine" that Makes People Smile
Collecting grandmothers' recipes from around the world is one of my passions. This time, we learned how to make a "mysterious dish" from Rusudan, a skilled cook and dexterous obstetrician-gynecologist with 44 years of experience. She's also skilled at cooking everything from homemade meals to small items. This nameless dish is so imaginative that it's hard to tell if it's chicken or fish upon first bite. Rusudan learned it from her mother-in-law, who often cooked it for events while living in Imereti. Eggs are baked until they're a dull gray color with six spices, including fennel, nutmeg, and marigold powder, and then lightly baked until they become fluffy and spongy. The eggs are then dipped in a walnut soup and served. While the flavor is certainly delicious and comforting, the complex texture is a new experience that's difficult to discern at first glance! Georgians cherish gatherings of friends and family over rice and wine, so this dish is often served as a meal. While entertaining with a generous serving of rare meat and fish is one thing, this "mysterious dish" brings smiles, conversation, and joy to the table. It's a dish we're proud of, filled with the desire to entertain.
It tastes even better on the second day, when the flavors have soaked in!" "wink."
This time, even if I tried to plan it, I couldn't even make a plan, and I couldn't speak English. I love the deliciousness that can be explained and the people who create it, and I think they're beautiful, but sometimes it's nice to encounter a delicious treat that transcends language barriers. If we rely too much on language-based communication, we may end up only being able to understand "delicious" through words and our heads. I love the creativity of the salty cheese with no name my mom made after a 12-hour drive, or the "mysterious dishes" she makes to entertain people even when meat isn't available.
I'm reminded of the captains of the Hokulea, whom I met when I visited Kauai, Hawaii, a few years ago. They crossed from Hawaii to Japan using only wind and human power, taking about five months, and they had a strong, determined spirit that allowed them to make the most of even the most difficult of circumstances. Even though we're from different places, I can't help but feel like I saw something similar in the mentality of the people I met this time. Even with the same ingredients and tools, creating delicious food isn't just a matter of skill. If you can enjoy it, no matter what the situation, you can create delicious, happy food. This YOU BOX Vol. 4 made me realize this. Although it's a bit unsettling that the direction changes every time, this time we'll be holding a report session to savor "deliciousness that goes beyond intellectual understanding" at:
Monday, 30th November from 7pm @ Takamatsu, Kinco. （http://peatix.com/event/127937）
Friday, 11th December from 7pm @ Nagoya Cafe Kinari + Shop Kemuri （http://peatix.com/event/130306）
Sunday, 13th December from 7pm @ Kyoto KYOCA （http://peatix.com/event/129944)
Thursday, December 17th from 19:00 @Tokyo Table Gallery (http://ptix.co/1LjkxDA)
Friday, January 15th from 19:00 @Kaohsiung, Taiwan Choshoku Gien Jia (https://www.facebook.com/GienJia/)
The event will be held at. Everyone, please come!
