ダンカン・レミ
バイリンガルナレーターやレポーター、タレント、MC、通訳として各方面で活躍。「まんぷくベジ」のメンバーの１人。現在、ヴィーガン生活を送っている。Instagram＠lemi_duncan
2020年4月11日発売！
『東京オーガニック★★★レストラン手帖』（辰巳出版刊）
責任編集 山口タカ＋チームビオ・サンタ
Ａ5判 １２８ｐ
4月11日発売
定価1400円＋税
2020年4月15日に発売予定の書籍『東京オーガニック★★★レストラン手帖』（辰巳出版刊）に、「まんぷくベジ」が執筆した取材記事が掲載されます。 まんぷくベジのメンバーの１人、ダンカン・レミさんが、秋葉原にある精進料理カフェ「こまきしょくどう 鎌倉不識庵」を訪れ、店主の藤井小牧さんと対談したレポートです。 本の発売に先駆け、レミさんによる英文エッセイをお届けします。
Shojin food: true local sustainable ingredients to fall in love with in Tokyo!
My first impression of Komakishokudo was that it was very homely. It reminded me of my Grandparent’ house. I've always been interested in Buddist cuisine because I heard a lot of it was vegan, and I was very excited to have my first “Shojin-ryori,” or Buddhist cuisine experience. I talked with Fujii Komaki-san, the chef, as I savored my meal.
She told me about how Komakishokudo came about, and that as much as possible, the ingredients were locally sourced. I was impressed with how much care went every aspect of the business. What I was enjoying was not just a meal, but a result of the effort of the farmers and Fujii-san working together to provide sustainably sourced ingredients. And all of it was vegan! I often hear from vegan tourists visiting Japan that they would like to enjoy the local food, but that they often can't because of the bonito soup stock (dashi) added to many of the traditional dishes. The dishes at Komakishokudo mostly rely on the ingredients’ natural flavor. From now on, I'll be recommending Komakishokudo to those visiting Tokyo. The closest station is Akihabara, so it's in a great location if you’re into games and gadgets!
