The food was very simple in Cuba. They were very nice, but the ingredients are very straightforward, like beans, meat, rice, and fruits.
They have access to foods to buy at very low prices from the government.I might be wrong, but it could be one of the reasons why there aren’t too many adventurous dishes in Cuba.
On the other hand, I definitely saw one good side of the society. 続きを読む “Cuba”
We happened to join Slow Food Festival in Torino in 2014 thanks to Mr. Minami who sent me tons of miso to where ever I was in the world.
Mr. Minami believes in preserving slow food culture in where he grew up, Nagaoka, Nigata, Japan.
Miso of Nagaoka was one of things he wanted to preserve.
I have to go back to France once again to eat more food.
We were so budgeted that we could not try much French food except for one week when we stayed with a family in South France.
Those 7 days in South France was like heaven. 続きを読む “France”
Getting an idea to make miso soup from the local people has amazing effects.
I have learned that aromatic leaves go really well with miso soup. 続きを読む “Iran”
It was clearly an entrance to Europe.
People started reacting differently to the miso soup. It was completely new taste to those Turkish people and they were not shy to say that it was unknown taste and they didn’t like it. 続きを読む “Turkey”
I loved India.
India and the people embraces you even if you are a “foreigner”.
I mean, would you welcome a stranger to your kitchen? 続きを読む “India”
I am one of those silly tourists who show off the fact that they climb the Himalaya at 5,416m and feel good about themselves.
However I am aware that I did not trek on the Himalaya but the Nepali let me. 続きを読む “Nepal”
I would answer “Mongolia.” to “Which country was the best?” kind of question.
However there is a fundamental problem lies. 続きを読む “Mongolia”
We stayed with a monk in Myanmar.
His name is Uvi Seita.
He gets up in the morning at 4 o’clock to pray, then goes down to the town at 6 o’clock in his bare feet to receive handouts from the people. 続きを読む “Myanmer”