ゆげのなか
じかんとかおり
まざりあう
yuge no naka / jikan to kaori / mazariau
in rising steam / time and scent / intertwine
When people ask what food I’m best at making, I never have a clean answer.
I can’t point to a single recipe, or name a dish that would impress anyone at a dinner party.
My kind of food isn’t the kind you photograph. It doesn’t come out identical twice. It’s not measured, or timed, or perfectly plated. It’s food that remembers things—hands, voices, seasons. It’s food that’s alive.
It begins quietly.
A knife on the cutting board. The low rhythm of something frying. The sound of running water hitting a pot, steady and reassuring. The moment I start cooking, the day starts to loosen its grip.
My food is slow. Not in the trendy, “slow food” sense. It’s slow because I am. Because I need time to meet the ingredients halfway. Because when I cook, I’m not trying to make something perfect—I’m trying to make something that feels like me, or the version of me that’s still learning to be gentle.
The first thing I ever learned to cook was polenta.
I was a student, broke, and living in an apartment that smelled faintly of dust and detergent. The stove took forever to heat. The pot was secondhand, uneven on the bottom, like it had survived a small war. I’d pour the cornmeal in too fast, and it would clump in golden islands before I could stir. Every single time.
But that was the beauty of it.
The patience polenta demanded.
The way it forced me to stand still.
I’d stir and stir until the air grew heavy with steam, and the kitchen walls turned soft around me. Sometimes I’d add butter if I had any. Sometimes cheese. Sometimes just salt and water, nothing else. When it was done, I’d sit by the window, bowl in my hands, the city stretching below me. Steam fogged the glass. I remember thinking, this is enough.
It wasn’t about the food—it was about the act of making it. About time becoming visible in the swirl of a wooden spoon. About turning cheap ingredients into something warm enough to quiet your thoughts.
I still make that same greasy polenta sometimes, when life feels like too much noise.
It’s not nostalgia—it’s muscle memory.
It’s a return to rhythm.
My mother taught me most of what I know about cooking, though she never called it teaching.
She had her own language in the kitchen—one made of gestures and silences, not words. She never used recipes, just intuition. She’d throw in “a bit of this” and “a handful of that,” and somehow it always tasted right.
When I was little, I’d stand beside her while she cooked—too short to see into the pot, but tall enough to watch her hands. The way she wiped them on her apron before touching anything new. The way she tilted her head when tasting, as if listening to something only she could hear.
Once, she burned the onions because she was laughing at something my father said from the next room. She tried to save them, stirring quickly, but the smell filled the air—sharp, bitter, beautiful. For some reason, that smell still means home to me.
Cooking with her wasn’t about learning recipes—it was about learning how to care. How to pay attention. How to turn ordinary ingredients into something that held memory. She used to say, “Food keeps us honest.” I didn’t understand then. Now I do.
Travel taught me the rest.
The first time I cooked in Japan, I learned to wash rice properly. The woman who showed me said, “Don’t just rinse—listen.” The grains brushed against my palms, making a soft, whispering sound. I rinsed again and again until the water ran clear, and something inside me cleared with it.
In Kyoto, I learned patience from dashi.
In Italy, I learned boldness from olive oil.
In Slovenia, I learned that food is language—that you can say more with a plate than with words.
And in Switzerland, where I live now, I learned silence—how some meals don’t need conversation, just warmth shared in a small, well-lit space.
Everywhere I’ve been, I’ve stolen a technique, a scent, a small ritual. I’ve carried them home like pebbles in my pocket. When I cook now, they all show up together—little ghosts of other kitchens.
Sometimes it’s a Japanese cut, clean and precise.
Sometimes it’s the rustic chaos of my mother’s table.
Sometimes it’s the carelessness of youth—adding too much butter because it feels like forgiveness.
My kind of food isn’t consistent, but it’s faithful.
It remembers what I was feeling when I made it.
It remembers who I was trying to feed, even if it was just myself.
When I cook, time bends.
The scent of garlic in oil will suddenly take me back to my mother’s kitchen.
The sound of a simmering sauce will remind me of a storm outside a small apartment window years ago.
The first taste will take me forward—to someone I haven’t met yet, to a table that doesn’t exist yet.
Food is the only time machine that works reliably.
Sometimes, cooking feels like writing.
You start with ingredients that don’t belong together.
You add heat, time, patience.
You let them change you while you change them.
And if you’re lucky, something true emerges—something that can’t be repeated, only remembered.
People think a recipe is a set of instructions.
But it’s really a story someone else began.
Every time you cook it, you add a chapter in your own handwriting.
That’s why I don’t have a specialty.
My food is not about perfection. It’s about presence.
It’s what happens when your hands remember something your mind has forgotten.
There’s a ritual I love.
After dinner, when the plates are still warm and the air smells faintly of rosemary and wine, I leave the dishes for later. I sit at the table in the quiet mess I’ve made, sip whatever’s left in my glass, and just watch the steam fade from the food.
It’s a small moment, but it feels sacred.
Like watching time dissolve.
Sometimes I imagine that all the meals I’ve ever cooked still exist somewhere—
in another version of the world, in rooms I’ve left behind.
The student polenta. The miso soup in a Kyoto kitchen.
The bread I baked for a friend after her breakup.
The pasta I made for someone I loved who didn’t stay.
The food doesn’t vanish—it lingers, quietly, in memory, still warm.
That’s what I want my food to do.
To linger.
My kind of food doesn’t impress anyone.
It’s too personal for that.
It belongs to evenings that stretch longer than expected, to quiet Sundays, to moments when the world outside feels too fast.
It’s the kind of food that tastes a little different every time because you do too.
The kind that teaches you how to slow down.
The kind that forgives mistakes.
If you asked me again, what’s your specialty?
I’d tell you: this.
Food where time flows into it.
Where my mother’s gestures live between each stir.
Where the scent of burnt onions still means home.
Where a wooden spoon becomes an heirloom.
Where the heat doesn’t just cook—it transforms.
Maybe that’s what I’m really cooking: time itself.
The way it folds into flavor, disappears into texture, reappears as warmth.
A lifetime in a bite.
If you ever visit, I’ll cook for you.
Nothing fancy. Maybe polenta, maybe soup, maybe bread still warm from the oven.
You’ll smell the butter before you taste it.
You’ll hear the spoon clatter against the pot.
And maybe, if the evening is kind, you’ll feel time slowing down—
just enough for both of us to notice it.
If this reached you when you needed to remember that food is more than nourishment—
stay awhile.
There’s a seat by the window,
a pot on the stove,
and a story still simmering.