Scotland's Love Affair With Seaweed

Until now, I didn't know that seaweed has been foraged and eaten on the coasts of Scotland for generations. I've never visited Scotland before, and the country remains somewhat like a beautiful fairy land to me, which is infused with landscape images from The Game of Thrones (yes, I love the show even though I wonder about the attraction of its violent content -- sorry I'm side tracked here). So, opening the box that arrived from T Magazine full of fresh seaweed foraged in Scotland was a sweet treat. I breathed in the ocean smell, and went, ooh, ahh. You can see the article here in T Magazine. Smoked Dulce seaweed is probably not meant to be eaten with a bowl of rice, but I'm a Japanese person so I couldn't help the temptation. After the shoot, the remaining seaweed was happily eaten by my 4 year old son (last picture) and myself. 

The New Age of Traditional Mexican Mole

The most vivid thing I saw during this shoot was the thick, black, prickly, bristly hair coming out of the pig’s foot. The crab was still alive when we photographed him and he sat still for us holding a mound of wet seaweed on top of his head. The sense of guilt is always present when I do food shoots like this, knowing that unfortunately we might have to toss them after the shoot even though we try hard not to waste anything. At the same time, I'm amazed by how amazing and incredible these ingredients look and probably taste when chefs do their magic. I don’t really know what I’m trying to say here. Maybe I need to thank those quiet ingredients for the pictures. 

Thanks to Carter Love from T for sharing his enthusiasm, and to our stylist Carin Scheve for preparing such amazing ingredients. We had really great time creating these sculptural images in a studio full of complex aroma and colors. 

Shot for NYtimes Style Guide, you can read the story here.

Fermentation, a Love Story

It was a great pleasure to visit Hudson Valley and breathe in the fresh air and the complex fragrant smells from the very special fermentation jars Jori Emde was creating. The story is here in T Magazine.