Our obanzai lunch included simmered saba and fuki.
I’ve finished the story on Sachiyo Imai, and it’s now up on Savory Japan as one of the lead articles for September. It’s rather lengthy article, as there was so much to cover in describing my encounter with this amazing woman, and yet, it only gives a taste of the deep wellspring of knowledge that is obanzai. There’s also a link to a slide show, so you can see Mrs. Imai’s kitchen, as well as some of the delicious dishes we made that day. And, despite her insistence that obanzai has no recipes, I experimented with her okara recipe so that you can try it at home, keeping the measurements imprecise as a nod to her method.
I wish to thank Mrs. Imai and her students for letting me share this wonderful experience.
