Had a suitcase full of ingredients for my first time cooking in Japan

May 1

My first time visiting Japan. I had a suitcase full of dry chiles, four moles, heirloom corn, Seasons of my heart chocolate, mezcal and herbs from Mexico. The first thing that crossed my mind is customs and I was extremely nervous. But a good old "how are you" to the customs official and next thing you know I am in the cab on the way to the hotel with no issues.

Immediately greeted by Chef Yone Asakusa. He showed me around the city on a calm Sunday. Straight to the farmers market, visiting some shrines, then right to Yone’s restaurant. No Code is one of two he owns in Tokyo, with another opening in Taiwan in the next couple months.

But let me back up…. I met Chef Yone last year when he visited Oaxaca. Justin, who I formerly consulted for opening Oxomoco in NYC, introduced me to him as they both worked for Chef Jean-Georges in NYC. I was introduced to him via email a couple weeks before he was coming to Oaxaca with some friends to tour them around. I met Yone and his amazing friends and we had a great time in between the markets of Oaxaca, the palenque tasting mezcal and the cooking school.

Two months later, Chef Yone came back with his Chef and a friend chef of his. This trip was more focused on culinary classes. We did a market tour, and cooked some mole. When we finished we talked about a class in Japan, maybe a dinner of course, just dinner talk. We ended the day and our life continued. Eventually we spoke again a couple months later and set a date for me to come to Japan! It has always been a dream of mine to visit, learn about the culture, the food, the history. And it never crossed my mind that I would be able to share the wonderful flavors of Oaxaca in Japan. I was so excited and honored.

We ended up doing three night dinners, and all three of them sold out!

Back to my first day in Japan, after the farmers market, we prepped some of what we'd need that first day I arrived.

The next day was the first dinner. Early start. Everything ready to prep. Slightly nervous but very excited as well.

For second course a *Chilpachole* - a seafood soup with Hamaguri clams, mussels, and firefly squid. Finished with fresh *epazote* and masa dumplings Oaxaca-style called *chochoyones*.

For the second *mole*, we served *Mole Verde* with crispy pork ribs from Hirata Farm in Yamagata, white beans and Japanese herbs.

For the pre-dessert, we used amazing strawberries called *Tochiotome.* We turned them into a granita then marinated strawberries and lime.

We served our guests in their tiny and cozy very Japanese style restaurant. Mostly in silence… no cumbias in the background… each chef working their station orderly, how I imagined Japan would be, very zen. But all together, we cooked and we shared. Yone and the No Code team are welcome in Oaxaca anytime. At the end of each night, we drank mezcal and talked about why this matters, why getting these specific ingredients into Japan was important and preparing them this specific way, feeding people with intention.

I was very grateful to spend my first time in Tokyo cooking and the guests were appreciative of the flavors from Mexico.

A true honor to share these flavors and memories with everyone.

Arigato gozaimasu,
Kaelin