about kitchen cow

Kitchen cow was created from the love of food and the love of talking about it. While I have always written occasional blog posts about food, my first bento post, dated May 3, 2006 was the one that really got this site started.

A few weeks after inundating my livejournal friends list with more bento posts, I decided to give them a home of their own at http://kitchencow.livejournal.com. Because my love of food extends from beyond the world of bento, it has mutated (!) from being a bento blog into a food blog. Sure, a large percentage of the content is bento, but I like having the freedom to write about food I ate, food I cooked, or sometimes, even just food I photographed.

Exactly a year after the beginning of my bento blogging exploits, I finally gave in, bought my own domain and kitchen cow’s newest chapter unfolds.

Welcome to the kitchen. There’s always room for one more. (Don’t mind the cows, they don’t bite.)

the kao behind the kitchen

While there are a lot of non-sentient cows in the mix, the only real person behind the site is kaoko (Me! I speaketh in third person! Bwahahahahaha!). A full-time copywriter by profession, Kao doesn’t really have much time to cook on weekdays, other than for her bento. That’s why it’s doubly special: it gives her something to look forward to, come lunchtime, and it lets her do something she really loves: cooking.

While she’s never had a formal cooking education, she wants to take cooking classes in the future. All in the hopes that it’ll finally teach her something she desperately wants to learn: High Speed Vegetable Chopping!

what’s with all the Japanese food?

My love affair with Japanese food began when I entered grade school. As a reward for good grades, we’d go eat at Kamameshi House. At that time, my usual orders were limited to Ebi Tempura, Tonkatsu, and Kakiage. The consuming passion for sashimi came much much later. Don’t get me wrong. I love Filipino food. In fact, I want to share it with the world. But Japanese food has always been special to me, and still is.

In my pre-teen years, as I was learning to cook, it was inevitable that I’d want to experiment on Japanese food. The simple tonkatsu was easily my early masterpiece. Still, ultimately, it’s preparing bento that encouraged me to experiment and learn new dishes. Because I’d usually be cooking for one, failure wasn’t a big deal. If I screwed up somewhere, I can easily eat my mistakes.

Now, more than a year later, my repertoire has grown and crossed over to other cuisines. Still, when asked what cuisine I love best, it’ll always be Nihon Ryouri.

meet natsume

Canon Ixus 55 Digital CameraPutting together a site takes more than just food and a happy stomach. To take pictures, I always keep Natsume in my purse. Natsume is my Canon IXUS 55 Digital Camera. Majority of the shots taken during Kitchen Cow’s first two years were taken with him. Shots previous to that were taken with my original Canon IXUS II who wasn’t blessed with a nickname. A couple of pictures between the IXUS II and Natsume were taken with Cla’s Canon Powershot S3 and an old Cybershot I borrowed from work.

meet natsuki

153/365 So if I set it to Aperture Priority...Much as Natsume comes in handy, there came a time when I felt the need to upgrade to a DSLR so I could learn more about photography. Meet Natsuki, my Canon EOS 450D, released as the Rebel XSi in the US. She’s the camera I use most often now, for home set-ups and for planned restaurant visits. Except when I’m too lazy to lug her along though. Right now, I use her with her 18-55mm f/3.5-5.6 kitlens or with my 50mm f/1.8 prime lens.

other graphics

Occasional vector graphics (happy onigiri & tipjars) are by Cla, who does them for food. Pixel graphics (happy watermelon & sushi sharing) are from Icon Buffet, an uber-cute icon sharing community.

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