A taste of Japan From The Oxford Times It is something she has been doing for as long as she can remember and now forms the sunglasses on sale ray ban basis of her Wolvercote based catering business, I'm Japanese.
She grew up in rural Japan, in Konoshita cho, a village of around 50 families in Mie Prefecture. Her father was (and still is) the local Buddhist priest and because Japanese religious festivals and other special occasions generally involve the whole community sharing a meal, Mrs Fujita Clarkson would always help her mother and grandmother, carrying dishes when she was small and graduating to food preparation. She also remembers going with her grandmother to the nearby mountains to collect mushrooms. Seasonality is of key importance in Japanese cuisine and extends beyond the ingredients of dishes to the way they are presented. She said: "For example, in summer you serve food in a clear glass bowl. Just looking at it cools you down." As well as being the priest, her father was the local English teacher and they often had English speaking visitors. In 1994, when she was 19, Mrs Fujita Clarkson shop ray ban sunglasses travelled to Oxford to improve her English at a language school. She stayed on to study Languages for Business at Oxford Brookes University, a degree encompassing English, Spanish and business studies that led to a career in recruitment and marketing at Brookes and later Bucks New University in High Wycombe. Opting to take voluntary redundancy two years ago, she has been a full ray ban sale online time mother to two young daughters. But meeting up with two old Japanese friends who had started their own businesses inspired her to fulfil a long standing dream to start a catering company that would introduce British people toSince early 2011 she has run weekly stalls at the farmers' markets in Wolvercote and East Oxford, where she sells both sushi and a range of other Japanese food, such as fried tofu, miso soup and edamame (boiled soy beans). Because certain Japanese cookery techniques, such as making 'inside out' Californian rolls, are hard to learn from a book, Mrs Fujita Clarkson also runs courses for small groups. A recent event at Wolvercote Village Hall attracted seven participants, most of whom had some previous experience of Japanese food and were keen to learn how to make it themselves.
"People do like what they know: in other words, sushi," Mrs Fujita Clarkson said. But she is keen to showcase the whole range of Japanese food, explaining that in Japan sushi is really a special occasion food and that there are many delicious dishes that are far less time consuming to make and more suitable for family meals or children's packed lunches. While some specialist ingredients, such as sushi vintage ray bans rice, wasabi (green horseradish) and soy sauce, have to be imported, Mrs Fujita Clarkson is keen to follow the tradition she grew up with by.
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