This is a very simple noodle restaurant that director Ryusuke Hamaguchi uses in his film “There Is No Evil” to clarify what it is: the noodles are traditionally cooked with water from a local source. But wastewater from a glamping facility could pollute the source. So there’s a lot at stake here: the quality of the water, the udon noodles, the restaurant, the quiet, traditional, rural life that the characters in Hamaguchi’s film lead.
“There is no evil” is just one of countless examples of the special relationship with food and cuisine that can be found in Japanese cinema – both live action films and anime. There was also one on the social network Tumblr own blogswhich collected images of dishes from anime films. The time has therefore come to bring together the recipes of Japanese cinema in a coordinated way. Author Sachiyo Harada has collected sixty classic Japanese recipes from thirty films for her cookbook “Cuisine on Screen.”
Misosuppen, Tonkatsu or Curry
The recipes are actually all classic Japanese cuisine. After a short chapter with the basic notions (how to cook Japanese rice and how to conjure dashi, the Japanese broth which is the basis of many soups), we really begin to talk: ravioli and stir-fries, soups and stews but also fish, meat, vegetables and obviously desserts are a separate chapter. Harada really offers the classics of Japanese cuisine: ramen and miso soups; the classic tonkatsu breaded pork chop or – actually one of the Japanese national dishes – curry.
“Cuisine on Screen” is a cookbook that mainly provides the basics of Japanese cuisine. Those who already know them and expect profound new discoveries or specialties from the different regions will be disappointed here. “Cuisine on Screen” is especially a good book for beginners in Japanese cuisine.
“Cuisine on Screen” by Sachiyo Harada, Prestel Verlag, 192 pages, 34 eurosPrestelloAnd obviously it’s a book for film buffs. The same applies here too: if you expect something profound, this is not the right book for you. Like the recipes, the selection of films is also a good starting point for discovering Japanese cinema. The most famous cinematographic works that Harada chose as the framework for his book are probably the anime of Hayao Miyazaki, who is represented in several films: “Spirited Away” and “My Neighbor Totoro” are absolute classics of cinema Japanese animation and they like that too. status in the West. When it comes to live-action films, Harada relies on a mix of classics that are particularly interesting for non-movie fans, such as ”The Taste of Green Tea on Rice” by Yasuj
However: the idea of presenting dishes through individual films doesn’t really work. Both elements, cooking and cinema, are rather loosely connected, and Harada’s lyrics about films seem more like superficial film advice than deeper discussions about the role of food in the respective films. It’s a shame, but Harada’s book – despite the large-format film stills – is not a coffee table book for movie nerds (although they would certainly be happy with that), but above all a cookbook.
And it works very well as a cookbook too. The clear design is perfect for kitchen use: each recipe takes up a double page, with the full-page photo on the left and the recipe on the right, divided into clear, clear steps. It’s a shame that the photos (by David Bonnier, styling: Sarah Vasseghi) rarely include motifs from the films: a narrower design could have made the book rounder. “Cuisine on Screen” is above all a successful recipe book for the classics of Japanese cuisine and a little introductory help for anyone who wants to venture into Japanese cinema.
How can I recreate traditional Japanese dishes from movies like “Cuisine on Screen”?
Nd other classics. The connection between food and film is beautifully illustrated through the meals depicted in these beloved movies, which not only showcase the culinary art of Japan but also immerse viewers in the cultural context of each scene.
The book “Cuisine on Screen” serves as a delightful opportunity for food lovers and film enthusiasts alike to explore the foundational recipes of Japanese cuisine, all while being reminded of the rich storytelling found within Japanese cinema. Harada’s compilation of recipes engages readers by linking traditional cooking techniques with iconic films, creating a unique experience centered around the heartwarming and often whimsical food scenes that many have grown to love.
whether you’re looking to recreate the comforting dishes seen on-screen or simply want to delve into the basics of Japanese cooking, “Cuisine on Screen” offers a tantalizing glimpse into a culinary tradition that has captured hearts both in the kitchen and the theater.