‘Occasions change, and there’s nothing we will do about it. However irrespective of how the world evolves, people can by no means actually stay aside from nature. It is a reality that each one of us who work with meals should carry with us.’ These phrases from Hisao Nakahigashi conclude his guide, Wild Herbs.
All through this work, the chef behind Sojiki Nakahigashi (‘vegetal delicacies’), a two-Michelin-starred restaurant, recounts the journey that led him to culinary excellence. His private narrative weaves collectively themes of nature and the dwelling world, whereas additionally exploring common truths by way of the lens of meals.
Advocating for Native, Pesticide-Free Agriculture
In Wild Herbs, Hisao Nakahigashi revisits his childhood within the mountains north of Kyoto, the place his mother and father ran a pilgrims’ inn close to a temple. He describes the profound connection he developed with the encircling nature, which not solely served because the backdrop to his life but additionally as his household’s sole supply of nourishment. This bond with the dwelling world has remained steadfast, as Nakahigashi continues to roam the mountains for foraging and walks by way of vegetable gardens looking for inspiration.
A passionate advocate for native, pesticide-free agriculture, Nakahigashi additionally delves into the essence of what it means for meals to be ‘good.’ For him, it’s not nearly style however about creating dishes that nurture the physique. ‘It’d sound a bit presumptuous, however I dare to say that crafting delicacies that really advantages the physique is more difficult than merely making meals that tastes good. How can we create dishes that supply such well-being?’ This query lies on the coronary heart of Wild Herbs, the place Nakahigashi shares his musings alongside recipes and suggestions for higher understanding nature. In accordance with him, solely with a eager eye and a deep appreciation for nature can one actually harness its greatest qualities.
Wild Herbs is a part of the The Banquet collection, which showcases beforehand untranslated Japanese works centered on delicacies. ‘To inform tales of meals is to talk of how we exist on the earth,’ explains Ryoko Sekiguchi, creator, translator, and director of the gathering.
Wild Herbs (2022), a guide by Hisao Nakahigashi, published by Éditions Picquier (not currently available in English).
