This was a great surprise to wake up to today!
In this gallery you’ll see excerpts from a Japanese cooking magazine for professionals (素材のちから), where I’m featured in an article about wild versus farmed salmon. My insanely tasty gluten-free bread is also mentioned.
Sozainochikara is a free magazine for people involved in cooking.
Wild versus farmed salmon. Photo and text by Romi Ichikawa.
At the fish market. Photo and text by Romi Ichikawa.
Cooking with the family. Photo and text by Romi Ichikawa.
Wild versus farmed salmon / some of my salmon dishes. Photo and text by Romi Ichikawa
My world famous gluten-free bread. Photo and text by Romi Ichikawa.
There will be another article published later that’ll probably have some of my recipes in it (?), but I’m not sure when this will be published. I’m not sure if the article will be a portrait or recipe based either. I guess we’ll have to wait and see.
Tons of respect and thanks to Romi Ichikawa for the article.
- Website here:
http://www.sozainochikara.jp/ - Download the PDF-version:
http://www.sozainochikara.jp/pdf/sozai_021.pdf
I just have to visit Japan some day, I love Japan!
Japan. Endless Discovery.
Cardinal Guzman 
Oh wow! When we made the deal that I’d grow food and you’d cook it for us, I had no idea I was making a deal with a magazine worthy pro!
Which again leads us back to those pyjamas. 😎
Most of my morning gardening is done in pyjamas. However… World Naked Gardening Day is coming up soon. http://wngd.org
What?!? Gardening in pyjamas and then the World Naked Gardening Day? I must say that I really like the turn of things! Hehe.
It’s unfortunate (or fortunate depending on how you look at it) that WNGD falls on the first Saturday in May. It’s still pretty darn cold here that time of year.
It’s the same situation here. Not even pyjamas will keep you warm…
I’m still gardening indoors. It will be near the end of May before I can move things to the greenhouse. I woke up this morning to find my tomatoes had poked through the soil. 🙂
You’re so naughty.;)
LOL
Congrats! I’m mildly envious. And especially envious of Amy, for whom you’ll cook 😉 Now, will you excuse me, I’m going to cook me some disgusting soya.
Disgusting soya sounds tempting… That’s actually one of the ingredients they use to feed farmed salmon.
So I eat fish food. Cute.
Humans eating soya is one thing, but if fish were meant to eat it they would probably have have legs and walked around on land…
Congrats Max, how cool is that?! It’s such a beautifully presented article.
Beautifully presented, I agree. Nice layout.
this is so awesome 🙂 congrats, Viking 🙂
It totally made my day. Thanks Alexandra.
A. MAZ. ING!!!
Thanks. Totally the coolest thing that happened yesterday.
… and I hope Little Max had a great birthday 🙂
Cake for breakfast, celebrations in the kindergarden, the living room full of balloons, new toys – he couldn’t care less about my 15 milliseconds in the limelight. 😀
Yeah – kids are like that 😉
Congrats it looks delicious indeed !!
Wild salmon is delicious, farmed salmon not so much. 😀
You are a man of many talents 🙂 Congratulations!
Thank you Marilyn. A man of many talents that is withering away in a standard, boring job.
Fantastic!
Yes, I think so too. Thanks!
Congratulations! So very cool!
It was great news. I’m already looking forward to see the next article.
Congratulations, Cardinal! Great stuff.
Tusen takk Richard.
Congrats to you, CG. Gluten-free bread sounds really great. 🙂
If you’re ever in Oslo, I’ll feed you. 😀
oh great news – congrats !! interesting to taste this bread !
Let me know if you’re coming to Oslo and I’ll feed you Victor.
Good idea ! May be one day i will come to visit. Really in my interests and not only because of your bread 😉
My bread is worth the trip. 😀
Sure !!!!
Many many congrats!!! So cool and exotic!!! 🙂
Thanks. Japan rocks!
Very happy for you 🙂
Thanks again. It made me happy too.
gosh your’e a man of many talents. So tasty gluten free bread, now that is rare, is the recipe there? I would love to give it a go and havn’t found any tasty gluten free bread, so far they all taste like cardboard, not that I’ve eaten much of that. Congrats btw x
The recipe is only in my head and my hands, so the only way to get a taste is if you ever visit Oslo…
Gluten free bread from the stores are horrendous.
Oh shucks you just dashed my hopes. No clues as to recipe contents? Pretty please GRINZ
Congrats!!! I would say no surprise, but I’m just surprised for it to be about food. A man of many talents, a man full of surprises. Is there an English version? Ahihihi 😀
There’s a Google Translate version. Hehe 😀
That is really freaking cool! The magazine looks amazingly designed and has beautiful food porn. I have to assume the recipes are pretty top notch too but I don’t know Japanese to read them. Congratulations! Not many people can put that on their resume or blog!
Thanks Michelle. There’s a lot of recipes in the magazine, but this article was about wild salmon versus farmed soya salmon.
I believe she’ll write about some of my recipes in a later article.
OOOOhhh. Sorry. Now that you mention it, I think you DID say that. Blonde moment. They happen from time to time.
Huge congrats Max! Your world famous bread sounds awesome 😃
Thank you Robyn. You’ll get a taste if you ever visit Oslo.
Cool.. thanks 😃😃