No not Sake as in the inebriated type but …maybe a very very low alcoholic content … fermented and mildly sweet…comfort drink.<\/p>\n
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.<\/p>\n
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. <\/p>\n
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 !<\/a>
\nHe’s updated and renewed this blog site from his personal appearance like this:<\/p>\n