Latest news with #CulinaryJourney


Japan Times
23-06-2025
- Science
- Japan Times
A singular ensemble: Indian food, science and Fukushima
When I first visited Japan in 2014, raw fish over vinegared rice wasn't as much of a culinary shock as the sheer size of naan here. The bread, paired with an almost neon-red butter chicken curry, struck me as a strange take on my homeland's cuisine. The following year, I moved here to enroll in an undergraduate program and found my astonishment growing into disappointment. Indian food, to me, was unrecognizable in the ensemble most commonly seen in Japan. At home, it was Ma's weekday dinner where rice would be eaten in three parts: first with ghee and salt or stir-fried gourd skins (a vestige of British-manufactured famines in India during World War II); second with dal simmered with fish head alongside fried vegetables; third alongside a fish curry with rohu or catla, sweetened tomato chutney and finally a dessert. Growing up in suburban Mumbai, I also have fond memories of Goan pork sausages for breakfast or Anglo-Indian mutton curry (marinated in whiskey for a week) for dinner. Understanding Ma's attention to the individual elements of every meal wasn't just an exercise in gastronomy — it also formed the basis of my own journey in science. After receiving my bachelor's, I went on to pursue my PhD in chemistry, studying protein molecules bound to DNA. In this field of research, there are two major types of experiments: ensemble and single-molecule. The former involves collecting measurements from a large number of molecules, which means producing an average that erases individual nuance. The latter, which my lab focused on, scrutinizes single molecules, one at a time, allowing for a layered understanding of biological mechanisms. Although rewarding, the work itself is difficult. I spent the entire first year of my PhD in a dark room, observing molecules for hours without successful data. When my experiments did work, though, the joy was unmatched. Medium and message Even while working with molecules in lab environments, I always felt a need to connect with human society beyond campus enclosures. When I arrived in Sendai in 2015, there were several volunteer organizations working along the Pacific coast in the aftermath of the 2011 Great East Japan Earthquake. My understanding of the 2011 disaster was limited — mostly shaped by Indian media coverage when I was still in middle school. During my first years in Japan, as tourism around the Tohoku region was in decline, I participated in early projects that involved traveling all around to advise local governments on how to better attract and serve international visitors. A few years later, I met Tatsuhiro Yamane, a Tokyo native who had relocated with his family to Futaba, home to the Fukushima Daiichi Nuclear Power Plant. I eventually joined his company, the Futaba Area Tourism Research Association (F-ATRAs), and helped develop walking tours that highlighted the town's history and culture — stories of the everyday that often get buried under the disaster narrative. In 2023, Japan's decision to release treated water into the Pacific drew widespread backlash — not because of flawed data but due to broken trust. Coastal Fukushima is still viewed by some as a zone of fear, its agricultural and fishing industries tainted by the aura of the nuclear disaster. That is why I believe community-building and wresting control of the narrative — the work I'm still involved with through F-ATRAs — are so critical. Communication must adapt to its audience, especially when that audience is skeptical. I took this thought quite literally into my own kitchen in Sendai. In the spring of 2024, I had the opportunity to host a celebratory dinner at home for leaders from my academic institution. I decided to serve my version of Indian cuisine in a multicourse format. One of the dishes I prepared was chicken shahi korma, a white curry said to have been served at the inauguration of the Taj Mahal. Traditionally, curries are garnished with fresh cilantro. But knowing many in Japan are averse to its distinctive flavor, I opted for a local substitution: dried habanori seaweed. With its earthy flavor, habanori preserved the dish's subtlety and blended into the velvety almond-yogurt curry base. It was, in a sense, the same message — just spoken in a different tongue. The molecules of a nation My experience in single-molecule research taught me the value of examining systems at the microscopic level while keeping the broader picture in mind. This shaped how I saw the role of both Indian food and a town like Futaba within Japan. The country, as a unit, is similar to what one would describe as the conditions of an ensemble experiment. Democracy, without proper institutions, can represent only the average opinion of the millions of people within it. However, the framework of the nation-state is rather new. Land and its people existed long before the first nation-state was formed. Coming to Japan as a teenager — and indeed, that first encounter with Indian food in a vastly different cultural context — piqued my interest in the communities that constituted my immediate surroundings, the molecules that build toward the ensemble called 'nation.' Given that science is a product of the human hunger for meaning, Fukushima helped me realize the many ways I could connect science back to the philosophy that birthed it. The scientific method — problem, hypothesis, experiment, conclusion — has broader applications than we credit it for. When I moved from the prefectural capital of Sendai to the small town of Namie, Fukushima Prefecture, in the autumn of 2024, I decided to reorient myself through food. I spent New Year's eve making a box of osechi ryōri (traditional New Year's food), which included the simmered kuwai (arrowroot) of Sendai osechi and the hizunamasu (salmon head cartilage) with daikon radish of Namie osechi — a nod to the places that have come to define my journey in Japan. Mindful of local contexts and the emotional power of food, Banerjee puts his own flourishes on the cuisine he makes at home, whether Indian or Japanese. | Ari Hatsuzawa I also had the chance to revisit the sweetened tomato chutney from my childhood days, where I replaced lemon juice in the traditional recipe with yuzu zest. This spring, I finally created my own fermentation chamber to create my first batch of kōji, Japan's national mold used in everything from sake brewing to miso production. Love is a kind of fermentation. It demands time, and one clings to the sincere hope that something meaningful will come of it. Thousands of people remain displaced from their homes in Tohoku since the 2011 triple disaster. To me, the long-held love of these residents for their hometowns demonstrates a patience akin to making a bowl of miso or soy sauce. I believe the story of Fukushima cannot be told through statistics but rather through a bowl of rice topped with something made slowly, purposefully and with care. Science, food and society all weave a similar tale, suggesting the average can only ever tell part of the story. To truly understand, we must zoom in — to the single molecule, the tomato chutney, the individual citizen. We must stop flattening things into categories and start seeing them as they are: layered, storied and alive.


Forbes
11-06-2025
- Entertainment
- Forbes
Celestia: Dive Into Indonesia's Rich Culinary Heritage Aboard A Phinisi
Celestia Yacht Sailing aboard Celestia, a private Indonesian phinisi yacht, isn't just a voyage; it's a deep dive into the country's culture. Once you step foot onto the 148-foot vessel, you're immersed in a centuries-old sailing tradition, the stunning natural beauty of the archipelago, and — with all of your meals on board — a deep dive into the country's extraordinary cuisine. While every Celestia trip lets you experience Indonesia's diverse flavors and unique cooking styles, their new culinary itinerary 'A Culinary Journey of Indonesia with Chef Wayan Kresna Yasa' takes things to the next level. Discover the cooking traditions, ingredients and markets that make it one of the most exciting gastronomic destinations in the world. Indonesian flavors are woven into nearly every moment aboard Celestia, which is why sibling owners Jason Tabalujan and Jasmine Chong sought out a chef who understood the soul of the Indonesian archipelago while also being fluent in global culinary techniques. They found that in Chef Wayan, a master of Indonesian cuisine with a background in Michelin-starred kitchens. Chef Wayan Formerly the culinary director of Potato Head and executive chef of their Indonesian restaurant brand, KAUM (with stints at Blue Hill at Stone Barn in New York and Acadia in Chicago), Wayan has a classic culinary background but also grew up in coastal Bali making him the perfect fit for the maritime position. 'As the son of a fisherman boat captain, boating has been a part of my daily life since I was young,' says Wayan. For each journey, Chef Wayan curates new menus to suit a variety of passengers' preferences utilizing fresh seafood, local spices and market-fresh produce. The vast majority of Celestia's menu is sustainable as 90 percent of it comes from the Indonesian islands. You might already be familiar with globally popular Indonesian fishes like nasi goreng or beef rendang but a journey on Celestia lets you sample dishes like babi guling samsam pork. A rich Balinese suckling pig dish, it offers a taste of Balinese barbecue culture in a crispy and juicy symphony of crackling, pork meat and pork belly. Another must-try is Nasi Tumpeng, a festive tower rice dish served with meats and vegetables served to be shared at the table. While both of these dishes are ceremonial and take time to prepare, you'll also get a taste for simpler but still delicious dishes aboard the ship. 'I love beginning the day with a steaming bowl of bubur ayam, 'says Jasmine Chong, speaking about the Indonesian chicken porridge, which is topped with crisp shallots, a poached egg, and a generous spoonful of sambal. 'It's simple, soulful, and deeply comforting.' Nasi Tumpeng If you're not familiar with sambal yet, you certainly will be after a Celestia journey – no Indonesian meal is complete without it. There's a huge variety of sambals, as every island and region has its own iteration, allowing for a wide range of flavors and spice levels. 'On Celestia, we pair the sambals according to the dishes we are serving, considering which flavors to highlight,' says Chef Wayan. 'For example, sambal matah from Bali pairs well with chicken or grilled seafood, sambal dabu dabu from Manado pairs well with darker meats or fish steaks.' Indonesian Coral Triangle Aside from the beautifully prepared dishes there are also lots of refreshments on board, including fresh tropical fruit, whole young coconuts and juices made to order to stay hydrated in the tropics. Another must-try beverage aboard Celestia is Pak Herry's Jahe, named after one of Celestia's original boatbuilders who later joined the crew. A warm tonic of ginger, gula jawa (coconut sugar), and coconut milk, this drink is quietly soothing and gently spiced, ideal after a snorkel session or to watch the sun set from the deck. Immerse yourself in the freshest seafood, fragrant sambals and time-honored Indonesian dishes during your stay, especially if you book their new culinary-focused journey. Every meal on Celestia is a celebration of Indonesia's esteemed gastronomic legacy served alongside unending views of the open sea.