I got a call from Mr. Yasutsugu KAJITA. He said he’s renewing the website for Kajita Shoten and asked if I would write a new recommendation. The last time I wrote it was a few years ago. Not only did Yasutsugu and I grew older, but since we both went through various transitions in our lives, the emotion was significant.
Aside from that, today, I am a solitary senior citizen anyone could imagine. One step before the old-old generation. This is a big difference from the past, where I was busy raising five children and making lunch boxes for them and my husband every day, cooking and cleaning and doing all the housework. I guess the biggest difference now is my everyday meal. I’m free to decide, when, what, and where to eat. Nonetheless, I can’t afford any luxury as I am now a pensioner, however, there are two things that I spare my money on. It is konbu (kelp) broth and and seasoning.
I use natural laminaria japonica kombu, type of kelp, a.k.a ma-konbu that Mr. Naruyoshi DOI of Osaka’s “Konbu, Doi” taught me over ten years ago. It is expensive because it is a natural product and regarded as the highest quality among kelp, but it is impossible to replace this taste. Should I say, it has a taste but doesn’t have a taste, like the flavor of Zen. Since I regard this as the source of all taste, I feel blissful every time I extract this broth. Incidentally Mr. Doi is deeply involved with me getting to know Yasutsugu.
As for seasoning, I try to avoid major mass production products and choose products that protect traditional technology. Such producers are small, but many are clenching their teeth with pride to protect what they believe is important. It is humanity that you would want to keep cheering for those producers. Tatsumi soy sauce exactly represents that.
If you let Yasutsugu talk about soy sauce, he’d probably go on all night. As a matter of fact, I’ve listened to him many times, but it’s amusing how interesting it is each time, and I never get tired of it. Honestly, he’s not that good of a talker. But he has so many dreams and hopes and he literally moves from east to west in order to shape the idea. Learning gained from that overwhelming experience is true knowledge. Even a complete outsider, or yet because I am an outsider, I’m always excited for him. Age wise, he could be my son (in fact, he calls me “mom”) but I always learn and gain courage from him.

Motoko YAMAKI