‘Every bag of whole grain brown rice, farmer spent a year to harvest, pack, gather and bring to the shop. Every single vegetable and fruit grown and harvested by a farmer travels some distance. Every kind of seaweed picked from the ocean, dried, packed and traveled. Every ounce of oil made from olive or seeds, packed in the bottle, and is transported to the kitchen. Every food we eat, went through so many people’s hands. We have magical hands to create the food we need. What a privilege to gather all these precious foods in our kitchen and cook!
Sea salt, our ancestor’s wisdom which helps to keep us alive.
Fresh water gives us ease and wellness.
Japanese ancestors invented the power of fermented foods such as Miso, soy sauce and pickles. European ancestors discovered the power of herbs and different kind of oils, vinegars different form of pickles, and invented the art of baking bread. So many different kind of foods have been developed and passed on from generation to generation to every corner of the world. Each food has a different purpose to serve our body.
Fermented foods are such a important discovery to keep our intestines alive and well.
Sweet nectar gathered from cooked grain or from the tree.
The Universe is so kind to give us what we need, wherever we live.
Rich, distinctive taste of foods to enjoy our meals.
Salty, sweet, sour, bitter and hot.
Vivid color of foods speak to our eyes.
We are so well taken care of.
Every type of food creates our blood and makes our bodies strong and well.
What an incredible energy is coming together from all these precious foods.
We celebrate seasons, celebrate different environments, celebrate different cultures,
celebrate tradition, celebrate Life. We appreciate all the energy and minerals given by Nature.
The Sun, the Water, the Soil. The Wind. The Ocean. The Moon. The Stars.
Appreciate all the people who work so hard to bring us foods to live well.
Cooking is Art.
Cooking is connecting Nature in our body.
Cooking is connecting between people.
Cooking is communicating with our body each organs to Nature.
Home cooking is the most important cooking.
We can get really grounded to our soul and to our family.
We are making a difference to ourselves and our family and friends,
with deep appreciation of Nature and Love. Thankful to all the people who grow, gather and make foods. A deep appreciation of Life that we are here and Now. When we cook each and every meal with love and care. We are making a difference to Life!
With deep gratitude.
Happy cooking!’
Some thoughts passed on by Mutsuko Johnson, wholefood cook and teacher. Mutsuko Johnson is hosting a week-long course at the Concord Institute in London, from Oct 9–15, titled ‘Living Kitchen, The Joy of Home Cooking.’ This is a remarkable opportunity to share some of Mutsuko’s vast experience in simple, nourishing Home Cooking, with love and attention. If you can’t commit to the full week (weekend and evenings) as a course participant, (though I strongly recommend it) it is possible to join in as an assistant for one or more sessions. Please contact me for more details.
