No not Sake as in the inebriated type but …maybe a very very low alcoholic content … fermented and mildly sweet…comfort drink.
I forgotten that earlier this year, I had translated a certain profile and a message from the most celebrated UTube Vegan chef in Japan. (I learned that he’s known there as a “Vegan Prince”:) Yes, miso is an everyday staple and so is tofu but … in a land where only monks are vegetarian, and to even go beyond vegetarian but to become vegan is considered not normal … and where conformity tends to be the norm, to break out to be Vegan is … I imagine, not so easy. So all the more impressed by his determination and will-power to stick with such a “restrictive” diet. Yes, tofu and miso is part of everyday cooking; and monk-diet are prevalent in Japan for that segment – i.e., developed by monks in temple kitchen, known as “Shojin” ryori/cuisine – Shojin cuisine is beautif ul and delicious but being a vegan is out of the ordinary.
In the general mainstream food culture that celebrates “Umami” and “refinement” that includes meat, fish, eggs and dairy, being Vegan would be considered anti-social and maybe even a bit unmanly (again, unless you are a monk)… One might say that he debunks the typical stereotype of a willowy skinny delicate creature by being a … well, regular-guy who appears healthy, athletic, well nourished, well built, NOT fanatical nice guy – By his casual, prolific and charming videos he puts out, he’s become kind of a rising star in the alternative culinary world.
So here’s the message, I feel it was an honor to translate for him, as he gains more and more international audience from his Japanese fan base – Click Here !
He’s updated and renewed this blog site from his personal appearance like this:
I can’t believe there are only 7000 views for this drink as I have always wanted to make my own AMAZAKE – Thank you Ryoya-san, now I know how. In contrast, so reflective of how much we love chocolates and matcha – his How-To Utube videos on Vegan Tofu Cheesecake has nearly 80,000 views and Avocado Chocolate Tart has nearly 90,000 views ! Wow !! Sugoi!
Here’s the more recent, maybe a more sophisticated video of Peaceful Cuisine where he does not make a personal appearance for the English speaking audience as apparently he’s still learning English – I appreciate this instructional video as I always wanted to make my own almond milk … have you ever read the ingredients on a carton of almond milk? There’s so much other stuff other than almonds and water, it’s rather surprising. Here’s what’s in it besides almonds and water: Tricalcium, Phosphate, Sea Salt, Gellan Gum, Dispottassium Phosphate, Xanthan Gum, Sunflower Lecithin, Vitamin A Palmitate, Viatmin D2, D-Plpha Tocopherol (VitaminE)… while the vitamin additives might be nice, do we want all these substance we cannot pronounce in there?
So for pure unadulterated almond milk, we can just make our own on the weekend and save for the week?
So really, he is gradually reaching many many people through peaceful means – What I found amazing is that … he’s not doing this from any gourmet or commercial kitchen but from a small apartment kitchen – see the modest gas burner – which is the impressive part of his efforts in producing this many instructional videos on his own. I don’t know how many videos he’s produced so far, but whether it be the popular ones near 100,000 views or less knows ones with couple of thousands, he’s making a difference – his sharing of his recipes, videos and blog are the true art of expression and persuasion. He isn’t lecturing or judgmental of others to become Vegan or Vegetarian, but he just shows us How. My mother used to say, best way to reach someone’s heart is through their stomach but he puts that into practice.
He was also featured in this blog I find quite fascinating as well – a great coverage !
I don’t want to be a hypocrite here so I will say that I am not vegan nor vegetarian at all times, sometimes breaking the “rules” but maybe 70%. Knowing the hardship, even more, I respect those who make that choice to go 100%. The only self-imposed change I have made in the last 5 years is that I stay away from red meat 100% and stay away from poultry as much as possible – perhaps at about 75% – as well. I guess there’s a word to describe my dietary choice – I am a Pescatarian:) Sorry fish … I love to eat fish …love sushi but here too, try to eat with sustainable fishing in mind…
& I love sunny yellow-colored fluffy omelettes … from eggs made by range-free cage-free chickens. But I was also very impressed with macrobiotic egg which is made from Kabocha – looks and tastes like eggs – delicious and amazed with human ingenuity and will to use creativity where sacrifices no longer is perceived as a sacrifice at all.
Yet, I feel no guilt starting a meal with “itadakimasu” to show how grateful I am for the completely to mostly plant-based sustenance on my plate. Thank you for being allowed the choice on how to feed my body and mind.
