An Americans Guide to Easy Japanese Inspired Cooking Without A Passport
Cooking is a hobby of mine. It's how I was originally introduced to Zen. By no means do I claim to be an Iron Chef like Manimoto or Gourmet like Soysauce Queen. I draw inspiration from them. But what I will do is show you from time to time some simple easy to make dishes anyone can make with or without a passport. And to make things easier I will also include links where you can find some of the stuff you may need to make them.
I hope to make this page informative as well as fun for anyone who enjoys cooking or simply loves Japanese food.
So Enjoy! Have fun! And most importantly, GAMBATE KUDASAI!
*Disclaimer - As stated before I’m no real gourmet. I'm just a guy who loves to cook Japanese inspired cooking. No recipe’s on here are my own original recipe’s. We are not here to make money or deprive anyone of making a living. We’re just here to share you what we’ve learned. So please enjoy!
“American Mishima” is the work of Louis Rosas, the son of Mexican Immigrants, whose father served in Vietnam for the US Army and who grew up on glamorized war films and military aviation in the sleepy seaside plains of Oxnard, Calif. With an early fascination of the Second World War embedded in his young mind during the post-Vietnam era, it was his exposure to Akira Kurosawa's samurai epic Ran (Toho, 1985) that changed his views of war while creating a lasting impression of Japanese culture and history. Further inspired by the works of Japanese writer Yukio Mishima, Rosas would go on to study Japanese language and swordsmanship, which led him to the practice of Shingon Buddhism and Shinto. Rosas is also a former student of Shinkendo, the ideal and practice of the samurai code of Bushido in the modern world, which helped shape the creative force that is “American Mishima.”