Somehow, nearly a month has come and gone since my last post. I realize I’ve been remiss in regaling you with tales of Japan’s culinary delights, but I hope you understand, given the circumstances. After the earthquake, when thousands were subsisting on instant noodles and rice balls, writing about food seemed inappropriate, even impossible. For a few days, I subsisted on simple meals – simmered chicken and kabocha squash, egg salad on toast, rice with pickles – but even these healthy, comforting dishes were difficult to enjoy. Amid the shock and stress, my appetite and will to cook (much less photograph and write about food) simply disappeared.
Thankfully, over the past several weeks my capacity to enjoy the small pleasures of daily life – a picnic with friends, the first whiff of early spring’s bracing breath, a satin blue sky against tufts of sakura – has returned, albeit in fits and starts. When I returned to Japan almost two weeks ago, I found myself craving one thing: soba, particularly Shinshū soba, a rustic variety from Nagano prefecture. Whenever I’m feeling under the weather, both physically and mentally, nothing revives me more than soba, preferably accompanied by plenty of sprightly scallions and sansai (mountain vegetables). It’s nourishment embodied, as sustaining as chicken noodle soup but, to my peculiarly un-American taste buds, infinitely tastier.