#foodessay

[hana-to-eat]

こんにちは、世界！

Hello, world！花です。

Introduction

吾唯食べる, 知る

English version later!

食べることで、新しい何かを知ります。

毎日の食事で心に降り積もるアレコレ。

雷のように味覚史を変える一食。

料理する人や一緒に食事する人が、

自分へ吹き込む情熱。

ここでは、私の心を揺さぶってやまない

「食べた知ったの世界」 を

書き留めてまいります。

さて、私は興奮すると鼻が膨らむそうで

（プロフィール写真に公開中）

こんな状態になると、書き留めることにします。

花

Introductionオマケ

「吾唯足るを知る」 について

6才の頃、祖母にこの言葉を教えてもらい

繰り返し読み上げるのが好きでした。

6才でも、唱えると歴史に接続したようで

自分を立派に感じることができたからです。

またある時は、龍安寺のつくばいの

4文字構成をノートにメモして

実にうまいこと出来ているなと感心していました。

この言葉と出会い、17年を経て

腹から思うのは

「足るを知るにはわたし血の気が多すぎる！」

猛る好奇心と食欲と煩悶。

そういう訳で

吾唯食べる, 知る。

どうぞお付き合い下さい。

☺️

💮

[theindividualchef]

Anda Pulao. Jholokia hot sauce. I love eating out of bowls, pho, ramen, gumbo, haleem, I think most of the greatest meals of my life were from out of a bowl. Ugh, I do not know where I can start explaining the provenance of this beautiful vessel of eating. Its so good people started eating burritos out a bowl A lot of these meals were eaten in at the end of shift in Hyderabad, sitting on a milk can after spooning in some basmati rice and a ton of whatever chicken curry was made for the buffet, malai tikkas, sometimes that delicious malabari style poached egg curry that was made every Thursday. All of it in its own section of the bowl mildly warm over steaming hot rice, a spoon which I later subsequently carried out from the hotel on accident. Wish I could take those delicious mixing bowls too. But here I am talking about the daily experience of things, Now I could sit on the couch while watching a movie and eat out of it slumped into a rest, cradling the bowl in your hand like a little baby, the low slung centre gravity keeps its very stable. The high edges keeps anything from falling out. The best experience is when you have a lot of elements to play around with. Imagine a layer of rice, fried rice, grits, polenta, congee, noodles, that covers the entirety of bottom and a central curry, or sauce or two or three and various accoutrements ranging from fried chicken, slices of steak, scallops. Perhaps a pickle, chutney? Something for the crunch, freshness too. Onions, bombay mix, that spicy asafoetida rich ratlami sev. All of it lined at their respective boundaries in this colosseum of textures and smells you are ready to dive in…. More in September 2021 Issue . . . . . . #mealinabowl #andapulao #grits #donburi #hotsauce #foodwriting #foodessay #foodjournalism #foodjournal #journalismstudent #personalessay #foodforthought #news #nyfood #eaterla (at Baton Rouge, Louisiana) https://www.instagram.com/p/CShEN0DKtPd/?utm_medium=tumblr

[chungwoon]

이지형 푸드 칼럼니스트의 음식 에세이 #부엌에서지중해를보았다 에 그림을 그렸습니다. 음식을 먹는 것도 하는 것도 그리는 것도 좋아해서 즐겁게 작업했던 것 같아요. 음식과 사람에 대한 이야기를 술술 읽는 것도 재미있었네요. 15일에 출간하여 서점에서 판매중입니다😀 #디오네 #음식에세이 #푸드에세이 #음식일러스트 #foodessay #foodillustration https://www.instagram.com/p/By4S1IznDZD/?igshid=1812ajuqmwe3b

[zedako]

i still love you son hoyoung despite everything. you're still my no. 1! #sonhoyoung #foodessay #lifestylenetwork #tvshow #loveofalltime

[theindividualchef]

Now, I would say it is Buddae jiggae Inspired, since non of the origins were scavenged from an army base trash can. Buddae jiggae or korean army base stew is a one pot concoction of whatever could be scavenged out canned food items like spam, vienna sausages, etc coked with noodles. The only thing Korean about my take on it was the pack of Shin Instant ramyun that I used. I wanted to just use canned or packaged items but I took the liberty of adding in some mushrooms, which did not really bring much flavour wise, but the textural contrast was welcomed. In my previous attempts I realised the seasoning packet of Shin starts falling short once you add more items into the pot. Its like the spice is there but umami potency loses out, it was well balanced out by the MSG and mugi miso I added to it. I also squeezed out some ketchup into it, that slight undertone of tomatoey sweetness had a balancing potential and I kept looking for more of it. The seekh kebab was in a party of its own, the chicken fat kind of seeped into the broth perhaps the transglutaminase in it worked a little too well. But that meaty spicy kebabs were delicious, chewy and salty. The broth at the ended which I slurped up was the best part of the meal, like a concentration of everything I had during the meal reduced down to this puddle of concentrated deliciousness. I love meals that come out of a bowl. Perhaps I like bowls of all sorts to be the perfect carrier for meals. . . . . . . . . . . . . #buddaejiggae #jiggae #shin #ramyun #instantramen #noodles #foodwriting #foodjournalism #foodessay #koreanfood (at Vadodara, Gujarat, India) https://www.instagram.com/p/CSQlciFKDDc/?utm_medium=tumblr