ABOUT THIS COOK:

I have a degree in Japanese Language & Literatures and a degree in Theater Arts. When I first moved to Tokyo, the ingredients in the stores were so different that I had to learn how to cook Japanese. This picture is from a national CM for Kyocera Ceramic Knife I starred in. LOL. There were 5 stylists on this CM. One was for me and my Chef husband, and the other 4 stylists were for the perfect sandwiches. Other than the stacks I'm holding, there were 2 other sandwich-stacks 5 feet high! (held together with rods) My great line : "Honey, cut more sandwiches!" I just love comedy! Passionate about my Roses so moved to a new house with a SMALL orchard- enjoying cooking while learning about new flavors. Try to keep it low-sodium, low sugar, low fat and still taste good! Last year I won two national Japanese cooking contests. I'm extremely proud of my curry rice recipe--that's like an immigrant winning an All-American Apple Pie Contest!

• What is the strangest food you have ever eaten?
  Raw liver-Japan does like its raw food. But like raw egg, it doesn't taste eggy (in this case liverish). Not bad, actually. But to this day, I can't stand UNI (sea urchin). On our honeymoon, they served it raw, chopped, and put back in the shell using it like a cup. I started to eat it, but the tentacles (feelers?) started moving! Can't stand to eat even now. (At least the marriage held up longer)

• What do you cook when home alone?
  Cheddar, tomato, defrosted summer basil pesto ice on whole wheat bread

• Your most treasured kitchen possession:
  KNIVESSSSSSS!

• The ideal number of guests for a dinner party is:
  12 (I have 2 dining sets) to 50 outdoors