The article narrates a culinary retreat experience hosted by Prairie Stuart-Wolff in Kyushu, Japan, where participants learn to make temari sushi. The author describes the rich sensory experience of handling fresh rice and seafood, showcasing the delicate flavors and techniques involved. Over the course of five days, the author and their partner embrace the local culture, including the challenges of late-season spring. Stuart-Wolff, originally from Maine, shares her journey of integrating into Japanese culture and culinary traditions, highlighting her growth since moving to the country in 2007.
Steam rolled off the copper-ringed wooden bowl and the sweet aroma of freshly cooked rice rose toward us.
After shaping, we draped a fresh kinome, or sansho-pepper leaf, over each pillow of rice and topped it with a slice of sea bream.
Stuart-Wolff has a calm, assured air. Ask her a question and she has a ready and thorough answer.
That hadn't always been the case, she told me. When she first moved to Japan from Maine in 2007... she didn't speak a word of Japanese.
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