hey friends, could you all do me a favor? My dear friend Henri made a tumblr after months of my pestering, and he deserves a follow! You guys will love him, i promise.
Native to Japan’s northernmost island, Hokkaido, the world’s few remaining Ainu people protect an ancient culture, unique to this small corner of the globe. Hunter-gatherers by tradition with a deep reverence for nature, traditional Ainu food is a direct product of Hokkaido’s bountiful landscape.
Read on to discover Japan’s indigenous cuisine.
You’d be forgiven for not having heard of Ainu culture, let alone their food, yet the Ainu people have been residents of Japan’s northern tip for many thousands of years. Today, the Ainu’s diminishing population work hard to preserve their distinct heritage, including a unique food culture that can be credited for influencing many of Japan’s most famous dishes.
Unlike the Japanese who practiced rice farming, the Ainu traditionally hunted, foraged and fished for food, living off the land with a nutrient-rich diet that had a lasting impact on Japanese cuisine. Umami, for example, Japan’s infamous ‘fifth taste’ has its roots in Ainu cooking. Found in fermented foods such as miso and soy, umami is widely associated with Japanese cuisine, yet it can in fact be traced back to the Ainu’s use of kombu – an edible sea kelp which grows in abundance off the coast of Hokkaido. Kombu was adopted directly from Ainu cuisine and is today one of the most prevalent ingredients in Japanese cooking. It even forms the base for dashi– an umami-rich broth and one of Japan’s culinary cornerstones.
The Ainu practice animism, cultivating a deep connection with the natural world. This intrinsic respect for nature forms the foundation of Ainu cooking, and whilst Hokkaido today is best known for fresh seafood and dairy produce, the Ainu ate bear, deer and salmon, foraging wild plants, berries and grasses in-tune with the changing seasons. Living in harmony with the surrounding landscape, the Ainu would only eat what could be found locally, and never over-fished, foraged or hunted, protecting their future by eating sustainably.
Another key distinction between traditional Ainu cuisine and Japanese cooking is that fish or meat is rarely eaten raw, meaning sushi and sashimi are firmly off the menu. Instead, fish or animal meat is boiled into a soup, roasted or dried and preserved to provide food through the winter months. Traditionally, the fish skins and animal hides would then be used to make clothing.
Today the Ainu’s simple, sustainable, super-food rich cuisine is mainly eaten in private homes, though there are a small number of restaurants and cooking schools championing Ainu fare. In Sapporo, Ainu chef Hiroaki Kon opened Kerapirka in 2019 – one of the few Ainu restaurants in the world. In Tokyo, too, Ainu dishes are making their way onto restaurant menus, for examples at Michelin-starred restaurant L’Effervescence lead by chef Shinobu Namae, who aims to give Japan’s indigenous food the recognition it deserves.
I’ve missed sharing art and OCs and the like. Here’s a redraw I just recently finished of my characters from my “Spiral” universe in their beach line up for their beach filler episode, I suppose. (Season 2 edition dfhfhfgj)
It was hard to stay true to the ‘sketchy’ nature of it and not nitpick or focus on minor details. I think the original still holds up and has its own kind of charm, but I’m glad I could update it a little bit and add more interaction with some redesigns.
This has been a dream of mine to make an art shop. I have been working on this for months now and it’s finally ready.
I hope you guys like it. Please share the website to friends or family who would like Halloween stickers. Currently, I only ship within the US till I can figure out how to cheaply ship internationally.
Hey Guys, just to let you know I lowered the shipping costs for US since I found a cheaper shipping method. There’s also free shipping code that you can enter if you spend a certain amount. Looking to do international shipping next if I can find a cheaper alternative also.
This has been a dream of mine to make an art shop. I have been working on this for months now and it’s finally ready.
I hope you guys like it. Please share the website to friends or family who would like Halloween stickers. Currently, I only ship within the US till I can figure out how to cheaply ship internationally.
“Okita-san…?!” “Shhh… don’t talk. Don’t you hear that?” “Eh? What?” “The leaves rustling when you stroke my hair.” “Okita-san…”
I was in the mood for OkiChi lately. Autumn started so I am also in the mood for autumnal leaves. I love this pairing and how cheeky Okita always is towards her. Speaking of couples, this one has grown to my heart because they are not getting a absolute ultimate happy end. Even so I am always sad to think that Okita will pass away much sooner than Chizuru would, this pairing wouldn’t be as charming as is is if he was healed. I found out that the combination of Copics and coloured pencils are super vivd. My sky-blue is dead now tho xD Hope you like it!
1 cup chicken breast, cooked and shredded ¼ cup corn ¼ cup black beans, rinsed and drained ¼ cup green onions, chopped ¼ cup tomatoes, diced ¼ cup cilantro, chopped ¼ cup corn chips, crushed 2 tablespoons white vinegar 4 tablespoons mayonnaise Salt to taste 2-4 avocados, sliced in half with pits discarded
In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!
soba noodles with rocket, radish and herbs from the garden, rocket flowers, avocado, wild onion, peas with aminos. I just love all the greens! Have a wonderful weekend! ————————————————- Food for thought “And the best thing you might be able to do today is get outside, thank the skies for this day, and be the best darn broken piece of lovely you can be. Broken loveliness is the world’s most common language. We all speak it so we might as well get fluent.” — Hannah Brencher
Felafel in collard wrap from the Santa Monica Farmers Market on the weekend. Filled with ALL THE THINGS! Beets, arugula, carrot, tahini, felafels …ofcourse. By the time i returned home on the bike, the collards has kind of steamed; which i actually like as it wasnt so harsh on ze tummmmmy!! Favourite felafel locations please!!! and..while i have you, happy abd bountiful equinox blessings to you!!! (at Santa Monica Farmers Market)
