OK, Hisa, why don't we talk about food?
OK, um, first of all, actually, can you cook?
Yes, I can.
Yeah. Um, what can you cook?
I can cook most of the Japanese dishes. (uh-huh)
And I also like baking.
Oh, really. OK. Since you're Japanese can you tell us what things you
in Japanese cuisine.
OK. I use a lot of vegetables in my cuisine. In cookery. And
then I prepare lots of
Japanese type of salad, which is sometimes we call it suno-mono.
Mm-hm. Yes, with vinegar. (Oh, really) Which
is especially good for spring?
And the summer time, and then also pickles, is one type of thing. (OK)
and then I use vegetables, even cooked kind of salad I use, this is,
we call it O-shi-tashi, green leaves, throughout the year, I use a different
kind of green vegetables for salad.
Can you talk about one kind of salad that you can make? (Yes)
And how do you make it?
OK. For example, this is spring, I tell you one kind of salad,
Mm-hm. That is a white stick, kind of vegetable. Just you peel
them very thick
because outside is quite bitter, so inside you slice up and then put
them in the water
with vinegar because that is how you can keep this white color. It lasts
and then, usually I put some wakame, sea vegetables, and then two ingredients
and then add some ginger, which I love very much. Chop up some ginger,
those three things I mix with vinegar, a little bit soy sauce and then
salt (oh, wow)
and then just sometimes you can even marinate if you like.
Wow, sounds good.
And I can buy these ingredients at the Japanese supermarket?
Yes, green grocer's, and it is only for spring time. Udo! Sounds
Just you remove "n"
Udo. Good luck.
Alright, I'll try and make it