the blue

From Vernacular To Modern, The BLUE Blog Explores Global Lifestyles Shaped by Our Surounding Nature & Environement, The Space and Interiors We Live In, the Food and Wines We Produce, the Craft And Artisans We Nurture.

Entre Traditions Vernaculaires et Modernité, The BLUE Blog Explore Global Lifestyles Forgés Par La Nature qui nous entoure & Notre Environnement, Les Espaces et Lieux que Nous Habitons, Les Nourritures et Vins que Nous Produisons, Les Objets Domestiques et l’Artisanat que Nous Préservons.

 

PETIT CHEF DEVIENDRA GRAND ! MUROZUMI - JAPAN

PETIT CHEF DEVIENDRA GRAND ! MUROZUMI - JAPAN

VGMcK
Tatsuya Zama, a a conscientious chef

Tatsuya Zama, a a conscientious chef

Few years ago Tatsuya Zama left Tokyo and with out knowing a word of English nor Italian packed his bag and left for Toscani. He learned Italian cuisine for 6 months then came back to establish his kitchen at EAT UMI in the tiny fishing village of Murozumi.
What always strikes me in Japan, especially in rural area, is how communities seems to make it a duty to support local businesses. Tatsuya has created around him a large web of friends delivering fresh fishes, organic vegetables, fresh oranges, honey, and more to his door step but also dining regularly at EAT UMI to help him create a momentum while his business is taking off. Japan economy has been quite slow for the past ... 20 years but with such state of mind, the people have been helping each others possibly more efficiently than any government could ever do. Bravo to Tatsuya & friends!

EAT UMI 2-9-9 Murozumi - Hikari - Yamaguchi - Japan
+81(0)833489705

SISTER & BROTHER - LAYERING MEMORIES - PART 1 - NEW DELHI - INDIA

SISTER & BROTHER - LAYERING MEMORIES - PART 1 - NEW DELHI - INDIA

L'OR DU MIEL - KENTARO UCHIDA - OSHIMA ISLAND - JAPAN

L'OR DU MIEL - KENTARO UCHIDA - OSHIMA ISLAND - JAPAN