Japanese Sommelier

Posted March 27th, 2009 in Japan, Ume's Interests No Comments »

Since in-laws are back in Perth, I haven’t been cooking at all at home :p  Kind of nice, I just eat whatever she cooks.  But, I’m actually fussy about food:  fussy in nutrition, not in taste :p  I eat anything, but prefer healthy food.  Lots of vegetables, not oily, light food is the best! – like Japanese food…  On the other hand, she always cooks food with oil.  Deep-fry, most of the time.  I can’t eat them everyday…  make me feel not good (><)

Well, I can’t complain, I know.  She is cooking for us.  So, I keep fresh vegetables in the fridge for myself to eat with her food everyday.  

… anyway,

Change of subject.  

Do you know what “sommelier” is?  “sommelier” means trained and knowledgeable wine professional.  So, it originally supposed to be pointing at “wine person”, however there are many unique professional people called “sommelier” in Japan.

Cheese sommelier, Liquor sommelier should be common in other countries too ( I think), but there are knife sommelier, herb sommelier, rice sommelier, air sommelier, vegetable sommelier, etc… in Japan.  Recently I was surprised when one of my friend sent an email saying “hey I got a certificate for Onsen sommelier”. 

Onsen means “hot spring spa” in Japan.  I didn’t know there is such an occupation for being a professional about hot spring!  She passed the exam to be Onsen sommelier, so she must know lots of nice Onsen in Japan.  I will definitely ask her for recommendation!  I really want to go to nice Onsen in Japan.

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