Cooking Is the Everyday Science
Enjoy Cooking While Thinking
I was a science and chemistry teacher. I thought I had taught my students the importance of using their brains and thinking while living.
When I came to Finland, living in an environment where I could not get the ingredients I took for granted, I realized that even cooking, which I love, was somehow passed off as lazy, based on a lot of unfounded assumptions.
Cooking is a science. It’s exciting to think about why things are like this, why they need to be this way.
I believe that understanding is being able to explain what you know in your own words.
Cooking is profound. There are countless ingredients and recipes all over the world. Even if it took me a lifetime, I would never be able to fully understand it.
I would like to use my background as a science teacher to share what I understand about cooking with as many people as possible in an easy-to-understand way.
What is umami?
Umami, which sounds difficult, can actually be explained very simply.
What is seasoning?
Mirin and cooking sake are two of the most common seasonings that are hard to find overseas. Mirin and sake are used in many Japanese recipes, but are they really necessary?
What is dashi?
